Sous Chef - Brine

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nLocation: Bangalore Reports to: Head Chef Employment: Full-time, in office

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nAbout Brine

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

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

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

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

nfirst.

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nThe Role

nThe 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.

nThis 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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nWhat You’ll Own

nKitchen Operations

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

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

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

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

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

nControl waste, yields and utilisation across every station

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nSystems & Consistency

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





nDocument processes so standards survive staff changes and days off

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

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

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nHygiene & Food Safety

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

nMaintain temperature logs, labelling, FIFO discipline and cleaning schedules

nEnsure FSSAI compliance and keep the kitchen audit-ready at all times

nLead by example; hygiene is a leadership behaviour, not a checklist

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nFood & Menu

nHands-on prep and cooking - this is a working sous chef role, not a supervisory one

nContribute to menu development and new dish creation alongside the Head Chef

nBring depth of knowledge on ingredients: seasonality, sourcing, handling, and what each

none is actually good for

nCost dishes accurately and work menu costs to target without cutting corners on quality

nBuild relationships with suppliers and growers

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nPeople

nLead, roster and develop a kitchen team

nRun daily briefings; set the tone for the shift

nMentor CDPs and commis with patience and genuine investment in their growth

nHold people to standard through clear feedback, not through fear

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nWhat We’re Looking For

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nEssential





nMinimum 3 years in a professional kitchen at CDP level or above, with clear progression

nExperience in a high-end, fine-dining or chef-driven restaurant

nProven ability to run a kitchen section independently and cover for a Head Chef

nStrong command of stock control, par levels and food cost

nGenuine eye for detail - in mise, in plating, in the corners of the kitchen nobody looks at

nWorking knowledge of HACCP and FSSAI standards

nCalm under pressure; steady on a hard service

nWilling to be based in Bangalore long-term

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nPreferred

nInternational kitchen experience

nInterest or experience in fermentation and preservation — we work with a fermentation larder, and while it’s not the core of this role, curiosity here goes a long way

nExperience opening a restaurant or building kitchen systems from scratch

nBakery, charcuterie, or in-house dairy exposure

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nWho does well here

nThinks in systems, not heroics

nCurious about ingredients and unafraid of unfamiliar techniques

nBrings ideas to the table; comfortable being challenged on them

nTakes ownership without being asked twice

nWants to build something, not just hold a title

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nWhat We Offer

nA kitchen with a real point of view and the freedom to contribute to it

nDirect access to the Head Chef and founders; a short path from idea to plate

nGrowth alongside a group that is actively expanding

nCompensation commensurate with experience

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nTo Apply

nSend your CV to [email protected] and [email protected], along with a short note on the most interesting thing you’ve cooked and why.

📌 Sous Chef (Bengaluru)
🏢 Brik Oven
📍 Bengaluru