Sous Chef

Full Time 600000.00 - 1200000.00

Job description

We're Looking for a Sous Chef who will ensure smooth daily operations, maintain food quality and hygiene, and contribute to innovative menu development. International experience is a plus.
Location: Sarjapur, Bangalore.
Key Responsibilities:

Assist the Executive Chef in managing daily kitchen operations with precision and efficiency.
Maintain strict hygiene, quality, and safety standards in the kitchen.
Ensure consistency in taste, presentation, and availability of menu items.
Monitor food costs, inventory, and wastage, ensuring profitability.
Train and mentor the junior culinary team, fostering a high-performance environment.
Collaborate with suppliers and procurement to ensure top-quality ingredients.
Handle customer feedback and kitchen performance to continuously refine operations.

Ideal Candidate Profile:

Graduate from OCLD, Le Cordon Bleu or other premier culinary institutes.
6-10 years of experience in high-end hotels, cafés, or chef-run kitchens.
Minimum 4 years as a Sous Chef or equivalent leadership role.
Strong skills in menu development, cost control, and operations management.
Entrepreneurial mindset with a passion for customer satisfaction and innovation.
Strong leadership, training, and team management abilities.
International experience is a plus.

Required skills

leadership team management operations management menu development cost control sous chef

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