Job Description Sous Chef - Brine NLocation: Bangalore Reports to: Head Chef Employment: Full-time, on-site N About 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, ambitiouskitchen. 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.n The 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 asmuch 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. N What You’ll Own NKitchen OperationsnRun 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 sectionstarts 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 andutilisation across every station N Systems & 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 N Hygiene & 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 N Food & 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 N People 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 explicit feedback,



not through fear N What We’re Looking For N Essential 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 N Preferred nInternational kitchen experience NInterest or experience infermentation 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 N Who does well here NThinks in systems, not heroics NCurious about ingredientsand 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 N What We Offer NA kitchen with a real point of view and the freedom to contribute to it NDirect access to the HeadChef and founders; a short path from idea to plate NGrowth alongside a group that is actively expanding NCompensation commensuratewith experience N To 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