Lucknowi Mughlai Chef

About the role

The Heritage Luxury Hotel Noor-Us-Sabah Palace is seeking an experienced Lucknowi Mughlai Chef to lead its signature Awadhi & Mughlai fine‑dining restaurant, Za‑aiqa. This full‑time, on‑site position involves creating authentic royal dishes, maintaining high standards of taste and presentation, and supporting banquet and event services.

Key responsibilities

• Prepare and present authentic Lucknowi and Mughlai cuisine using traditional recipes and techniques.
• Ensure consistency in taste, quality, presentation, and portion control across all dishes.
• Plan and develop seasonal, signature, and special‑event menus while preserving authentic flavours.
• Supervise and train kitchen staff, monitor food preparation, and manage service flow during meal periods and events.
• Maintain hygiene, safety standards, and compliance with hotel policies.
• Control inventory, manage food costing, and coordinate with purchasing for fresh ingredients and spices.
• Collaborate with the Executive Chef and F&B team to incorporate guest feedback and refine offerings.

Required profile

• 5‑10 years of experience in Lucknowi, Awadhi or Mughlai cuisine.
• Background in a luxury hotel, heritage property, or reputed fine‑dining restaurant is preferred.
• Strong knowledge of traditional Awadhi cooking techniques, spice blending, and Dum Pukht.
• Proven ability to maintain consistency under high‑volume operations.
• Leadership skills with experience managing and training kitchen teams.
• Passion for authentic Indian royal cuisine and culinary excellence.

Required skills

• Traditional Lucknowi recipes
• Awadhi cooking techniques
• Spice blending and Dum Pukht
• Food costing and inventory management
• Menu development and seasonal planning

What we offer

• Attractive salary based on experience and expertise.
• Opportunity to work in one of Bhopal's premier heritage luxury hotels.
• Professional growth and career development.
• Supportive and collaborative work environment.
• Meals and other benefits as per company policy.