Sous Chef

We are looking for a skilled and hands-on Sous Chef to become the operational backbone of our kitchen. The ideal candidate will work closely with the Head Chef to ensure smooth daily operations, consistent food quality, strong kitchen systems, and high standards of hygiene and food safety.

This is a working Sous Chef role that requires strong cooking skills as well as the ability to manage kitchen operations, inventory, food costs, team performance, and service. The candidate should be calm under pressure, detail-oriented, process-driven, and passionate about ingredients and modern, chef-driven cuisine.

Key Responsibilities

• Manage daily kitchen operations and run service on the pass.
  
• Take complete responsibility for the kitchen in the absence of the Head Chef.
  
• Prepare and manage daily prep schedules, station readiness, and checklists.
  
• Maintain par levels, ordering, receiving, stock rotation, and inventory.
  
• Control food costs, wastage, yields, and ingredient utilisation.
  
• Maintain recipe cards, prep sheets, opening/closing procedures, and kitchen systems.
  
• Ensure consistency in preparation, plating, portioning, and presentation.
  
• Maintain high standards of hygiene, cleanliness, food safety, and kitchen organisation.
  
• Ensure proper temperature logging, labelling, FIFO practices, and cleaning schedules.
  
• Maintain compliance with FSSAI and HACCP standards and keep the kitchen audit-ready.
  
• Participate actively in food preparation and cooking across kitchen sections.
  
• Support menu development, new dish creation, recipe development, and costing.
  
• Maintain strong knowledge of ingredients, seasonality, sourcing, handling, and utilisation.
  
• Build and maintain professional relationships with suppliers and growers.
  
• Lead, roster, train, mentor, and develop CDPs, commis, and other kitchen team members.
  
• Conduct daily team briefings and provide clear, constructive feedback.
  
• Identify operational gaps and introduce processes to improve efficiency and consistency.
  

Requirements

• Minimum 3 years of professional kitchen experience at CDP level or above, with clear career progression.
  
• Experience in a high-end, fine-dining, or chef-driven restaurant.
  
• Proven ability to independently manage a kitchen section and step in for the Head Chef.
  
• Strong knowledge of stock control, par levels, food costing, and inventory management.
  
• Excellent attention to detail in mise en place, cooking, plating, and kitchen hygiene.
  
• Working knowledge of HACCP and FSSAI standards.
  
• Ability to remain calm, organised, and effective during busy service periods.
  
• Strong leadership, communication, and team-management skills.
  
• Willingness to be based in Bangalore long-term.
  

Preferred Skills

• International kitchen experience.
  
• Experience or interest in fermentation and preservation.
  
• Experience in restaurant openings or building kitchen systems from scratch.
  
• Exposure to bakery, charcuterie, or in-house dairy.
  
• Strong curiosity about ingredients, techniques, and modern culinary practices.
  
• Ability to think in systems and processes rather than relying on individual heroics.
  
• Creative mindset with the confidence to contribute ideas and accept constructive challenges.
  

Benefits