Job Description – Sous Chef (Awadhi & Lucknowi Cuisine)
Position: Sous Chef – Awadhi & Lucknowi Cuisine
Location: Delhi
Department: Culinary Operations
Reports To: Executive Chef
About the Role
We are looking for a passionate and experienced Sous Chef specializing in Awadhi & Lucknowi Cuisine to be a part of our luxury pre-opening hotel. This is a unique opportunity to contribute to the launch of a signature Indian specialty restaurant by creating authentic culinary experiences rooted in the rich heritage of the royal kitchens of Lucknow.
The ideal candidate will have strong expertise in traditional Awadhi cuisine, proven leadership skills, and prior experience in luxury hotels or fine-dining restaurants. The candidate should be capable of establishing kitchen standards, training the culinary brigade, and delivering exceptional guest experiences from day one.
Key ResponsibilitiesPre-Opening Responsibilities
- Assist the Executive Chef in setting up the specialty kitchen, including equipment planning, kitchen workflow, and operational readiness.
- Develop and standardize authentic Awadhi & Lucknowi recipes with accurate yield, costing, and presentation standards.
- Participate in menu engineering, food tastings, and concept development for the specialty restaurant.
- Support kitchen planning, procurement of specialized equipment, and sourcing of authentic ingredients.
- Recruit, train, and mentor the culinary brigade to ensure smooth pre-opening operations.
- Establish Standard Operating Procedures (SOPs), production schedules, and food safety practices.
Operational Responsibilities
- Oversee the daily operations of the Awadhi specialty kitchen.
- Prepare and supervise authentic dishes including Dum Pukht delicacies, Galouti Kebabs, Kakori Kebabs, Seekh Kebabs, Biryanis, Kormas, Nihari, Qorma, Shorbas, Sheermal, Warqi Paratha, Roomali Roti, and traditional desserts.
- Ensure consistency in taste, quality, portioning, and presentation.
- Monitor food production, minimize wastage, and maintain food cost targets.
- Maintain strict compliance with HACCP, FSSAI, and hotel hygiene standards.
- Coordinate with Purchasing and Stores to ensure uninterrupted availability of premium ingredients.
- Drive innovation while preserving the authenticity of traditional recipes.
- Handle guest feedback professionally and continuously enhance the dining experience.
- Maintain kitchen cleanliness, equipment upkeep, and safety standards.
Candidate Profile
- Strong knowledge of authentic Awadhi & Lucknowi Cuisine, including traditional royal recipes and regional cooking techniques.
- Expertise in Dum Pukht, charcoal grilling, marination, slow cooking, kebabs, biryanis, curries, breads, and traditional desserts.
- Strong leadership and people management skills.
- Excellent organizational, communication, and training abilities.
- Ability to perform effectively in a fast-paced luxury hospitality environment.
- Creative mindset with attention to detail and presentation.
Qualifications
- Degree or Diploma in Hotel Management or Culinary Arts from a recognized institute.
- HACCP/Food Safety certification will be an added advantage.
Experience
- 8–12 years of culinary experience in luxury hotels or renowned fine-dining restaurants.
- Minimum 3–5 years in a leadership role as Sous Chef or Junior Sous Chef specializing in Awadhi & Lucknowi cuisine.
- Previous pre-opening experience in a luxury hotel will be highly preferred.
- Experience in managing specialty Indian restaurants within five-star or luxury hospitality brands is desirable.
Core Competencies
- Luxury Hospitality Standards
- Pre-Opening Kitchen Setup
- Culinary Innovation
- Menu Development & Engineering
- Recipe Standardization
- Food Cost & Inventory Management
- Team Leadership & Training
- Guest Experience Excellence
- HACCP & FSSAI Compliance
- Vendor & Ingredient Management
What We Offer
- Opportunity to be part of an exciting luxury hotel pre-opening journey.
- A platform to showcase authentic royal Indian cuisine at the highest level.
- Professional growth within a dynamic and expanding hospitality organization.
- Competitive compensation and benefits as per industry standards.
Pay: ₹55,000.00 - ₹65,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
