Job Description

Sous Chef - Brine

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

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About Brine

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

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

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

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

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first.

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The Role

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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.

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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.

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What You’ll Own

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Kitchen Operations

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

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

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

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

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

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Control waste, yields and utilisation across every station

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Systems & Consistency

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

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Document processes so standards survive staff changes and days off

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

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

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Hygiene & Food Safety

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Own hygiene sta

📌 Sous Chef (Bengaluru)
🏢 Brik Oven
📍 Bengaluru