Overview

The Sous Chef supports daily kitchen operations across an all-day caf 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 saut sections.
- Ability to lead sections and maintain consistency.
- Strong communication and organisational skills.
- Understanding of food safety and productive kitchen systems.

📌 Sous Chef (Mumbai)
🏢 VK Lalco
📍 Mumbai