Job Type: Full-time

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 new 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 Solid 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 - Events Monday to Friday (Bengaluru)
🏢 Brik Oven
📍 Bengaluru