Job Description
Full Job Description
JOB TITLE: Sous Chef
DEPARTMENT: Production
REPORTING TO : Unit Head Chef
Job Description
Report to the Unit - Head Chef.
Ensure the efficient operation of food production areas of the outlet and constantly analyzes cost and quality of food
Assure on-going training and high standards set by the Unit Head Chef are followed.
Adhere and maintain all SOPs regulations.
Conduct training of the restaurant staff about the description & presentation of new food items as and when introduced.
Assure safe, quality food products and complete guest satisfaction.
Produce and maintains the highest food quality and control for all food products served in all areas, according to the needs and desire of the company.
Work within his monthly-set food cost budget; adjust food requisitions and controls waste.
Ensure that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed exactly.
Check food outlet, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained cooks in all areas in proper uniform.
Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.
Optimizing utilization of materials and manpower, thereby maximizing revenue and guest satisfaction;
Facilitating training and development of Kitchen colleagues.
Supervision of all employees engaged in each particular section of the kitchen
Regular inspection all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations.
Daily control of all basis food preparation, individual costs, quality, quantity, inventories and portion control.
Assist the Restaurant in meeting the financial targets by achieving the food quality and service objectives
Monitor the preventive maintenance of the equipment to avoid breakdowns.
Assist the Unit Head Chef in developing new dishes for a special occasion or new menu.
COMPETENCIES
Must have good knowledge of food and beverage items, consumable items.
Must be knowledgeable in checking quality of goods
Result Oriented
Teamwork
Adaptability
Time management skills
Strict adherence to SOP
Building and motivate the team
Strategic thinker
Manage the budgets & costs
PLEASE CONTACT
SAKSHI SHIVANI (HR EXECUTIVE)
PHONE - 761+483761
Email id - [email protected]
Job Type: Full-time
Salary: ₹35,000.00 - ₹40,000.00 per month
Benefits:
Paid sick time
Provident Fund
Schedule:
Day shift
Ability to commute/relocate:
Bangalore, Karnataka: Reliably commute or planning to relocate before starting work (Required)
Experience:
total work: 1 year (Preferred)
Speak with the employer
++1 761+483761
Expected Start Date: 15/05/2026
JOB TITLE: Sous Chef
DEPARTMENT: Production
REPORTING TO : Unit Head Chef
Job Description
Report to the Unit - Head Chef.
Ensure the efficient operation of food production areas of the outlet and constantly analyzes cost and quality of food
Assure on-going training and high standards set by the Unit Head Chef are followed.
Adhere and maintain all SOPs regulations.
Conduct training of the restaurant staff about the description & presentation of new food items as and when introduced.
Assure safe, quality food products and complete guest satisfaction.
Produce and maintains the highest food quality and control for all food products served in all areas, according to the needs and desire of the company.
Work within his monthly-set food cost budget; adjust food requisitions and controls waste.
Ensure that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed exactly.
Check food outlet, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained cooks in all areas in proper uniform.
Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.
Optimizing utilization of materials and manpower, thereby maximizing revenue and guest satisfaction;
Facilitating training and development of Kitchen colleagues.
Supervision of all employees engaged in each particular section of the kitchen
Regular inspection all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations.
Daily control of all basis food preparation, individual costs, quality, quantity, inventories and portion control.
Assist the Restaurant in meeting the financial targets by achieving the food quality and service objectives
Monitor the preventive maintenance of the equipment to avoid breakdowns.
Assist the Unit Head Chef in developing new dishes for a special occasion or new menu.
COMPETENCIES
Must have good knowledge of food and beverage items, consumable items.
Must be knowledgeable in checking quality of goods
Result Oriented
Teamwork
Adaptability
Time management skills
Strict adherence to SOP
Building and motivate the team
Strategic thinker
Manage the budgets & costs
PLEASE CONTACT
SAKSHI SHIVANI (HR EXECUTIVE)
PHONE - 761+483761
Email id - [email protected]
Job Type: Full-time
Salary: ₹35,000.00 - ₹40,000.00 per month
Benefits:
Paid sick time
Provident Fund
Schedule:
Day shift
Ability to commute/relocate:
Bangalore, Karnataka: Reliably commute or planning to relocate before starting work (Required)
Experience:
total work: 1 year (Preferred)
Speak with the employer
++1 761+483761
Expected Start Date: 15/05/2026
💡 Quick Summary
Seeking a career-building opportunity? The Sous Chef position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Bengaluru offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
