Junior Sous Chef

Food Whisperer; Bengaluru; On-site; INR 400,000 - 700,000; Full time

Job summary

Food Whisperer in Bengaluru seeks a Junior Sous Chef to support the Sous Chef and Chef Manager in daily kitchen operations. You will help maintain food quality, production timelines, hygiene, and team coordination in a fast-paced setting.

The role calls for strong culinary skills and the ability to supervise staff while upholding high operational standards. A diploma or degree in hotel management or culinary arts is preferred, with 3–6 years of relevant experience.

Qualifications

• Diploma or degree in Hotel Management or Culinary Arts preferred.
• 3–6 years of relevant kitchen experience.
• Experience in QSR or cloud kitchen is a plus.

Responsibilities

• Support day-to-day kitchen operations, ensuring quality and timely production.
• Assist in planning, prepping, and overseeing daily kitchen production as per standards.
• Supervise Commis Chefs and kitchen staff across shifts.
• Ensure food safety, hygiene, and proper storage per SOPs.
• Coordinate with stores, procurement, and operations for requirements.
• Train junior staff on techniques, recipes, and safety practices.

Skills

Culinary skills

Kitchen supervision

Food safety

Team coordination

Quality control

Education

Diploma/degree in Hotel Management or Culinary Arts

Job description

The Junior Sous Chef will support the Sous Chef and Chef Manager in managing day-to-day kitchen operations at Food Whisperer, ensuring consistent food quality, timely production, food safety, hygiene, and efficient team coordination. The role requires strong culinary skills along with the ability to supervise kitchen staff and maintain operational standards.

Key Responsibilities

Kitchen Operations & Food Quality

• Assist in planning, preparing, and overseeing daily kitchen production as per Food Whisperer standards
• Ensure consistency in taste, presentation, portioning, and plating
• Follow and implement approved recipes, SOPs, and kitchen processes
• Monitor food quality during preparation, production, service, and dispatch
• Ensure timely completion of daily production and service requirements
• Support menu trials, recipe standardization, and new product development
• Support food cost and wastage control initiatives
• Ensure optimum utilization of raw materials and minimize food wastage
• Monitor stock availability and coordinate with the Store team for kitchen requirements
• Ensure proper storage, labelling, stock rotation, FIFO/FEFO, and handling of food materials
• Assist with daily consumption, production, and inventory reports
• Ensure proper portion control and adherence to standardized recipes

Team Management

• Supervise and guide Commis Chefs, Kitchen Associates, and other kitchen staff
• Allocate work and ensure smooth functioning of the kitchen during shifts
• Support preparation of duty rosters and ensure adequate manpower availability
• Train junior team members on cooking techniques, recipes, SOPs, hygiene, and safety
• Monitor attendance, grooming, discipline, and performance of kitchen staff
• Maintain teamwork, motivation, and a positive kitchen environment

Hygiene, Safety & Compliance

• Ensure strict adherence to FSSAI, food safety, hygiene, and HSEQ standards
• Maintain cleanliness and sanitation of kitchen, equipment, and work areas
• Ensure proper food storage, temperature control, and safe food handling practicesFollow pest-control, waste-management, and kitchen safety procedures
• Participate in internal audits and implement corrective actions
• Ensure all kitchen staff follow required hygiene and safety protocols

Coordination & Reporting

• Coordinate with Chef Manager, Sous Chef, Store, Procurement, and Operations teams
• Communicate shortages, operational issues, equipment requirements, and production challenges to the reporting manager
• Maintain required kitchen checklists, production records, and operational documentation
• Support daily/weekly reporting related to production, wastage, manpower, and food quality
• Assist during new site/outlet launches, menu trials, and special projects
• Handle day-to-day kitchen issues and ensure smooth operations in the absence of the Sous Chef

Desired Candidate Profile

• Diploma / Degree in Hotel Management, Culinary Arts, or a related field preferred
• 3–6 years of relevant kitchen experience, preferably with experience in a supervisory role
• Experience in QSR, cloud kitchen, casual dining, catering, institutional food, or central kitchen operations
• Strong knowledge of Indian and/or international cuisines as relevant to the business
• Good understanding of food production, hygiene, food costing, inventory, and SOP-driven kitchens
• Hands-on approach with strong team supervision skills
• Ability to work in a fast-paced and high-volume kitchen environment