Company Description 38 Barracks is an Army-themed restaurant and bar located in the heart of Connaught Place, New Delhi, offering guests an immersive dining experience. The space pays tribute to the armed forces through décor inspired by military elements and a warm, welcoming atmosphere. Its menu celebrates the culinary traditions associated with soldiers and classic comfort food.

Team members join a concept-driven venue that values storytelling through food, presentation, and service. The restaurant provides opportunities to grow in a creative environment where attention to detail and respect for heritage are central.

Role Description This is a full-time, on-site Sous Chef – Continental role based at 38 Barracks in Delhi, India.

The Sous

Chef will assist the Head Chef in planning and executing continental menus, ensuring consistency in taste, presentation, and portion control. Daily responsibilities include supervising kitchen staff, coordinating food preparation and cooking, monitoring stock levels and ordering supplies, and maintaining high standards of hygiene and safety. The role also involves training junior team members, supporting menu development, and collaborating with front-of-house staff to ensure timely service.

The Sous





Chef will help manage kitchen operations during peak hours and contribute to maintaining the restaurant’s quality standards and guest satisfaction.

Qualifications

- Candidates should possess strong continental cuisine skills, including menu execution, sauce preparation, grilling, baking, and plating.
- Candidates should possess kitchen management skills, including staff supervision, shift planning, inventory control, and vendor coordination.
- Candidates should possess food safety and hygiene knowledge, including HACCP principles, proper storage, cleanliness, and compliance with local regulations.
- Candidates should possess organizational and time-management skills to handle multiple orders, prioritize tasks, and work efficiently during high-volume service.
- Candidates should possess communication and teamwork skills to collaborate effectively with chefs, kitchen staff, and service teams in a fast-paced environment.
- Relevant skilled culinary training or certification, especially in continental cuisine, is highly beneficial.
- Prior experience as a Sous Chef or senior CDP in a high-volume restaurant or hotel kitchen is preferred.
- Ability to work flexible hours, including evenings, weekends, and holidays, and to stand for extended periods in a busy kitchen.

📌 Sous Chef continental (Delhi)
🏢 38 Barracks
📍 Delhi