Sous Chef - Brine

Location: Bangalore Reports to: Head Chef Employment: Full-time, on-site

About Brine

Brine is a modern restaurant built on a easy idea: technique is universal, dishes are not.

We borrow methods from kitchens around the world and apply them to what grows around us - never copying the plate, always learning the craft.

We are a small, ambitious kitchen. Standards are high, egos are not welcome, and the

people who do well here are the ones who care about the twentieth cover as much as the

first.

The Role

The Sous Chef is the operational backbone of the kitchen. You are the person who makes sure that what the Head Chef designs actually happens - every service, every day, at the same standard.

This is a systems role as much as a cooking role. We are looking for someone who thinks in par levels, prep lists, schedules and checklists, and who can run the kitchen independently when the Head Chef is not on the floor.

What You’ll Own

Kitchen Operations

Run daily service on the pass; hold the line on timing, plating and standards





Take full charge of the kitchen in the Head Chef’s absence — service, team, and decisions

Build and run the daily prep schedule; make sure every section starts service ready

Own par stocks: set them, review them, adjust them by season and covers

Manage ordering, receiving, stock rotation and month-end inventory

Control waste, yields and utilisation across every station

Systems & Consistency

Build and maintain the systems that make consistency possible — recipe cards, prepsheets, station checklists, opening and closing routines

Document processes so standards survive staff changes and days off

Train the team to the documented standard, then audit against it

Identify where the kitchen is running on memory instead of process, and fix it

Hygiene & Food Safety

Own hygiene standards across the kitchen, cold rooms and stores - non-negotiable

Maintain temperature logs, labelling, FIFO discipline and cleaning schedul

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