Chef de Cuisine

Job Description : Sous Chef — TBD (Indiranagar, Bangalore)

Overview

The Sous Chef supports the Head Chef in daily kitchen operations across a Latin American all-day café that transitions into a night-time speakeasy. The role requires versatility, attention to detail, and consistency across both day and night menus.

Key Responsibilities

• Oversee prep and service for all menu categories : Crudos, Ensalada, Bocaditos, Sandwiches, Fideos, Arroz, Desserts.
• Ensure experience in Latin American techniques.
• Maintain consistency in flavour, presentation, temperature, and portioning.
• Assist the Head Chef in developing and refining menu items.
• Ensure recipes, plating guides, and SOPs are followed.
• Manage a station and support CDPs and DCDPs.
• Ensure mise-en-place is organised and stocked.
• Support sourcing and quality checks for produce, meats, seafood, and dry goods.
• Maintain FIFO, stock rotation, and par levels.
• Train junior chefs in core skills, hygiene, and mise-en-place.
• Maintain HACCP, hygiene, and safety standards.
• Coordinate with FOH and bar teams for evening service.

Additional Responsibilities

Skills & Qualifications