Sous Chef

About the company :

We are surrounded by the world's leading consumer companies led by technology - Amazon for retail, Airbnb for hospitality, Uber for mobility, Netflix and Spotify for entertainment, etc. Food & Beverage is the only consumer sector where large players are still traditional restaurant companies. At Rebel Foods, we are challenging this status quo as we are building the world's most valuable restaurant company on the internet, superfast.

The opportunity for us is immense due to the exponential growth in the food delivery business worldwide which has helped us build 'The World's Largest Internet Restaurant Company' in the last few years. Rebel Foods' current presence in 3 countries (including India, UAE, UK,) with close to 50 brands and 4500+ internet restaurants has been built on The Rebel Operating System. Rebel Foods has built several category leading brands in F&B space namely Behrouz Biryani (Biryani), Faasos (wraps & rolls), LunchBox (Meals), Sweet Truth (Desserts) and The Good Bowl (Bowls) while it has disrupted large categories dominated by global QSRs since decades to reach top 3 position in India in no time via Oven Story Pizza (Pizza) & Wendy's (Burgers). While for us it is still Day 1, we know we are in the middle of a revolution towards creating never seen before customer-first experiences.

We bring you a once-in-a-lifetime opportunity to disrupt the 500-year-old industry with technology at its core. We urge you to refer to the below to understand how we are changing the restaurant industry before applying at Rebel Foods.

Profile Summary :

A dynamic culinary professional with 5+ years of experience in food preparation, presentation, and cloud kitchen operations. Skilled in multiple cuisines, menu planning, and team management, with expertise in maintaining hygiene, minimizing waste, and ensuring top-quality standards. Strong ability to thrive in fast-paced environments while delivering consistency and innovation in every dish.

Key Responsibilities :

• Prepare and present a wide variety of dishes.
• Plan and design menus keeping in mind seasonal ingredients, guest preferences, and cost efficiency.
• Maintain high standards of food quality, portion control, hygiene, and kitchen safety.
• Train, supervise, and allocate responsibilities to junior staff; prepare weekly duty rosters.
• Manage mise-en-place, daily breakfast / lunch / dinner setups, and Sunday brunch offerings.
• Develop new recipes and products for cloud kitchen, frozen, and ready-to-eat segments.
• Monitor kitchen equipment, inventory, and supplies; coordinate with vendors for smooth operations.
• Innovate with cooking techniques while adhering to organizational SOPs and guest satisfaction standards.

Key Skills :

Skills Required

food cost management