Overview The Sous Chef supports daily kitchen operations across an all-day café that transitions into a night-time speakeasy. The role requires versatility, attention to detail, and consistency across both day and night menus.

Key Responsibilities

- Oversee prep and service for all menu categories: Small Bites, Sandwiches, Rices, Desserts.

- Ensure experience in Indian, Chinese, Continental techniques.

- Maintain consistency in flavour, presentation, temperature, and portioning.

- Ensure recipes, plating guides, and SOPs are followed.

- Manage a station and support CDPs and DCDPs.

- Ensure mise-en-place is organised and stocked.

- Support sourcing and quality checks for produce, meats, seafood, and dry goods.

- Maintain FIFO, stock rotation, and par levels.

- Train junior chefs in core skills, hygiene, and mise-en-place.

- Maintain HACCP, hygiene, and safety standards.





- Coordinate with FOH and bar teams for evening service.

Additional Responsibilities

- Keeping inventory

- Maintaining food cost

- Scheduling

- Ordering

- Maintain par stocks

- Day to day operations

Skills & Qualifications

- 5+ years of experience in Latin American or international kitchens.

- Strong skills across hot, cold, grill, and sauté sections.

- Ability to lead sections and maintain consistency.

- Strong communication and organisational skills.

- Understanding of food safety and efficient kitchen systems.

Pay: ₹30,000.00 - ₹50,000.00 per month

Advantages

- Health insurance

- Provident Fund

Work Location: In person

📌 Sous Chef (Andheri)
🏢 V. K. Lalco Group
📍 Andheri