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.
Robust skills across hot, cold, grill, and saut sections.
Ability to lead sections and maintain consistency.
Solid communication and organisational skills.
Understanding of food safety and productive kitchen systems.

📌 Sous Chef Mumbai (India)
🏢 VK Lalco
📍 India