We are seeking an experienced and innovative Sous Chef to lead our daily production operations in our hyper traceable bakehouse & restaurant. This role combines culinary creativity with operational diligence, requiring someone who is willing to learn to manage complex traceability requirements while maintaining the high standards of food quality and kitchen efficiency.
Core Responsibilities
Research & Development
● Work alongside our head chef to develop and test new recipes that align with our hyper traceability standards and seasonal ingredient availability.
● Create detailed recipe documentation including precise measurements, cooking techniques and plating specifications.
● Work with our head chef to conduct research and evaluate new suppliers that meet our traceability requirements.
● Work with our head chef to design seasonal menu updates and special event offerings.
● Collaborate with suppliers to understand ingredient origins, farming practices, and supply chain logistics.
Production Management
● Oversee daily food preparation, ensuring consistency in quality, portion control, and presentation
● Coordinate production schedules to meet service demands while minimizing waste
● Implement and maintain standardized recipes and cooking procedures across all kitchen stations as much as possible.
Team Leadership & Personnel Management
● Supervise, train, and mentor hot kitchen staff including line cooks, prep cooks, and kitchen assistants with our head chef.
● Create and manage staff schedules, ensuring adequate coverage during service times.
● Conduct performance evaluations with our head chef and provide ongoing coaching to develop team members' skills.
● Recruit and onboard new kitchen employees according to restaurant standards.
● Foster a positive, cooperative work environment while maintaining discipline and efficiency.
Manual Inventory Management
● Maintain and ensure accurate inventory records for all ingredients; tracking quantities, delivery dates, supplier information and produce quality.
● Implement first-in-first-out (FIFO) rotation systems to ensure ingredient freshness. This is key as our ingredients are coming directly from farms and FPO’s.
● Conduct weekly/biweekly inventory and reconcile usage against production records.
● Place orders for supplies based on production forecasts and storage capacity.
Additional Operational Responsibilities
Kitchen Operations
● Ensure compliance with all health and safety regulations, including proper food handling and storage procedures.
● To step onto the kitchen line when required.
● Maintain kitchen equipment and coordinate repairs to prevent service disruptions.
● Oversee kitchen sanitation and cleanliness standards throughout all service periods.
● Step in as acting head chef during his/her absence making operational decisions.
● Track waste and implement reduction strategies
● Analyze production efficiency and recommend process improvements
● Work directly with our Head Baker to create new baked products within the realm of the hot kitchen.
● Work directly with our head chef to create new products for the kitchen “lab”.
Required Qualifications
● Minimum 3-5 years of experience in a professional kitchen, with at least 2 years in a supervisory role.
● Culinary degree or equivalent professional training preferred.
● Strong knowledge of various cooking methods, kitchen equipment, and food safety protocols.
● Experience with menu development and recipe creation.
● Excellent leadership and communication skills with ability to train and motivate team members.
● Detail-oriented with strong organizational abilities for manual record-keeping.
● Understanding of / Willingness to learn sustainable and traceable food systems.
● Ability to work efficiently under pressure while maintaining quality standards
● Physical stamina to work long hours in a fast-paced kitchen environment
Preferred Qualifications
● Experience with farm-to-table or sustainable restaurant operations.
● Knowledge of organic farming practices and seasonal ingredient availability.
● Previous experience with manual inventory management systems.
● Familiarity with allergen management and dietary restriction protocols.
● Experience in restaurant opening or concept development.
📌 Sous Chef, 1 Opening, 6 To 8 Years Experience (Bengaluru)
🏢 Importex International
📍 Bengaluru
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