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.