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 explicit progression

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

Proven ability to run a kitchen

📌 Sous Chef (Bengaluru)
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📍 Bengaluru