Position: Sous Chef – Continental
Department: Kitchen / Culinary
Experience: 4–8 Years
Employment Type: Full-Time
Location: Bangalore

About the Role

We are looking for an experienced and passionate Sous Chef specializing in Continental cuisine to support the Head Chef in managing kitchen operations and maintaining high standards of food quality, presentation, hygiene, and consistency.

The ideal candidate should have strong expertise in Continental cooking, excellent knowledge of ingredients and cooking techniques, and the ability to lead and train a kitchen team in a fast-paced workplace.

Key Responsibilities

- Assist the Head Chef in managing daily kitchen operations and food production.
- Take ownership of the Continental section and ensure consistent quality and taste.
- Prepare and oversee a wide range of Continental dishes, including appetizers, soups, salads, pasta, steaks, grills, sauces, and desserts.
- Ensure proper food preparation, portion control, plating, and presentation.
- Develop and introduce new Continental dishes and menu concepts.
- Supervise, guide, and train Commis Chefs, Demi Chefs, and other kitchen staff.
- Ensure food is prepared according to standardized recipes and quality standards.
- Monitor inventory, control food wastage, and maintain appropriate stock levels.
- Coordinate with the purchase team to ensure availability and quality of ingredients.
- Maintain high standards of food safety,



hygiene, sanitation, and kitchen cleanliness.
- Monitor food costs and contribute towards effective kitchen cost control.
- Ensure proper storage and handling of food products as per hygiene standards.
- Coordinate with the service team to ensure timely and smooth food delivery.
- Handle kitchen operations in the absence of the Head Chef.
- Ensure compliance with company policies, SOPs, and food safety regulations.

Required Skills & Qualifications

- Diploma/Degree in Culinary Arts, Hotel Management, or a related field.
- 4–8 years of professional kitchen experience, with strong exposure to Continental cuisine.
- Proven experience working as a Sous Chef / Chef de Partie / Senior Chef in a reputed restaurant, hotel, resort, or hospitality establishment.
- Strong knowledge of Continental cooking techniques, ingredients, sauces, and plating.
- Good understanding of food costing, portion control, and inventory management.
- Strong leadership and team-management skills.
- Ability to work efficiently under pressure in a fast-paced kitchen.
- Excellent attention to detail and presentation.
- Knowledge of food safety and hygiene standards.
- Creative approach towards menu development and culinary presentation.

Pay: ₹20,000.00 - ₹45,000.00 per month

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 Sous Chef (Bengaluru)
🏢 Credvest
📍 Bengaluru