Sous Chef (Specialty)

Company : Kofteci Foodkraft Pvt. Ltd.

Cuisine Focus : Authentic Continental & Peruvian-Latin Fusion

Location : Bangalore

Reports to : Corporate Chef

The Opportunity

Kofteci Foodkraft is expanding! We are looking for a high-energy, technically gifted Sous Chef to lead the kitchen operations for our upcoming upscale outlets. This isn’t your standard "International Cuisine" role. We are looking for a specialist who can bridge the gap between the refined techniques of Pure Continental cooking and the vibrant, acidic, and bold soul of Peruvian-Latin gastronomy.

You will be responsible for executing a menu that ranges from delicate French mother sauces to the explosive flavors of Tiraditos and Anticuchos.

Core Responsibilities

Culinary Excellence: Oversee the daily preparation and execution of a dual-specialty menu. Ensure every plate meets our standards for taste, temperature, and visual artistry.

Menu Innovation: Work closely with the Executive Chef to develop seasonal dishes that blend Continental elegance with Latin American ingredients (e.g., using Aji Amarilo in classic reductions).

Kitchen Management: Lead, mentor, and train the line staff in specialized techniques such as sous-vide, ceviche curing, and traditional Latin grilling.

Quality Control: Maintain rigorous standards for ingredient sourcing, specifically for specialty Latin imports and fresh Continental herbs/produce.

Operational Efficiency: Manage food costs, inventory, and wastage without compromising the integrity of the "Pure Continental" philosophy.

Hygiene & Safety: Ensure the kitchen operates under strict HACCP and FSSAI guidelines at all times.

1.



Technical Expertise : Continental Mastery: Deep knowledge of European classical cooking (French, Italian, and Mediterranean). Proficiency in butchery, stocks, and pastry basics.

Latin/Peruvian Flair: Proven experience with Peruvian flavor profiles—understanding the "Leche de Tigre" balance, working with various chilies (Panca, Limo), and Andean grains.

2. Experience : 5+ yearsof professional kitchen experience, with at least 2 years in a supervisory role (Junior Sous or Sous Chef) in a premium standalone restaurant or 5-star hotel.

Experience in pre-opening environments is a significant plus.

3. Leadership : A "lead-by-example" attitude. We need a chef who isn't afraid to get on the line during a busy Saturday night rush.

Strong communication skills to bridge the gap between the kitchen and the front-of-house team.

Required Skills : Expertise in Plating Design (Modern & Minimalist).

Fluency in kitchen management software and MS Office.

Ability to work in a high-pressure, fast-paced environment.

Degree/Diploma in Culinary Arts from a recognized institute.

What We Offer

A market-competitive salary package and performance-based incentives.

The platform to work with a rapidly growing food-tech and hospitality group.

Creative freedom to contribute to the brand’s culinary identity.

Opportunities for career escalation as we open more outlets.

How to Apply: Pay: ₹45,000.00 - ₹65,000.00 per month

Benefits :

- Cell phone reimbursement
- Commuter assistance
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Sous Chef (Bengaluru)
🏢 Kofteci Food Krafts
📍 Bengaluru