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

Brine is a modern restaurant built on a simple 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. people who do well here are the ones who care about the twentieth cover as much as the
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.
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.

Kitchen Operations
Take full charge of the kitchen in the Head Chef’s absence — service, team, and decisions
make sure every section starts service ready
Manage ordering, receiving, stock rotation and month-end inventory
Control waste, yields and utilisation across every station

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 schedules




Ensure FSSAI compliance and keep the kitchen audit-ready at all times
hygiene is a leadership behaviour, not a checklist

Food & Menu
Hands-on prep and cooking - this is a working sous chef role, not a supervisory one
Contribute to menu development and current dish creation alongside the Head Chef
Cost dishes accurately and work menu costs to target without cutting corners on quality
Lead, roster and develop a kitchen team
set the tone for the shift
Minimum 3 years in a professional kitchen at CDP level or above, with clear progression
Experience in a high-end, fine-dining or chef-driven restaurant
Proven ability to run a kitchen section independently and cover for a Head Chef
Strong command of stock control, par levels and food cost
Genuine eye for detail - in mise, in plating, in the corners of the kitchen nobody looks at
Willing to be based in Bangalore long-term

International kitchen experience
Interest 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
Experience opening a restaurant or building kitchen systems from scratch
Bakery, charcuterie, or in-house dairy exposure

A kitchen with a real point of view and the freedom to contribute to it
Direct access to the Head Chef and founders; Compensation commensurate with experience

📌 Sous Chef - golf club (Bengaluru)
🏢 Brik Oven
📍 Bengaluru