Sous Chef

Nad Al Sheba; Bengaluru; On-site; INR 550,000 - 900,000; Full time

Job summary

Nad Al Sheba is hiring a Sous Chef to support the Head Chef in Bengaluru East in a full-time on-site role. You will oversee food preparation, ensure quality and presentation, and uphold strict hygiene standards while supervising kitchen staff and coordinating with front‑of‑house teams.

Responsibilities include menu planning support, inventory management, and staff training. The role requires hands‑on involvement during service, fast-paced problem solving, and a commitment to guest satisfaction.

Qualifications

• Experience as a Sous Chef or senior line cook in professional kitchens, preferably high-volume or fine dining.
• Strong skills in food preparation, cooking techniques, plating, and quality control.
• Knowledge of food safety standards, kitchen hygiene practices, and compliance with local health regulations.
• Ability to supervise and train kitchen staff, delegate tasks effectively, and support a positive team culture.
• Experience with menu planning, portion control, stock management, and coordination with purchasing for ingredients.
• Strong time-management skills, ability to work under pressure, and flexibility to work shifts, weekends, and holidays.
• Excellent communication skills and the ability to collaborate with chefs, service staff, and management.
• Culinary diploma, certification, or equivalent practical experience; familiarity with international cuisines is an advantage.
• Commitment to maintaining high standards of taste, freshness, presentation, and guest satisfaction.

Responsibilities

• Oversee daily kitchen operations and ensure consistent quality and presentation.
• Supervise kitchen staff, train team members, and delegate tasks.
• Assist with menu planning and development of new recipes or specials.
• Manage inventory and coordinate with purchasing for ingredients.
• Coordinate with front‑of‑house teams to ensure smooth service.
• Maintain high standards of food safety, cleanliness, and hygiene.

Skills

Leadership

Staff supervision

Time management

Communication

Culinary techniques

Food safety

Education

Culinary diploma or certification

Job description

Company Description

Nad Al Sheba is an international hospitality company headquartered in Cadriano Granarolo Emilia, near Bologna, Italy. The organization is known for its commitment to quality, attention to detail, and authentic culinary experiences. Team members work in a professional, multicultural environment that values collaboration and high service standards. The company supports career growth through hands‑on learning and exposure to diverse cuisines. Applicants can expect a structured, supportive workplace focused on delivering memorable dining experiences.

Role Description

The Sous Chef will support the Head Chef in managing daily kitchen operations in an on-site, full-time role located in Bengaluru East. Responsibilities include overseeing food preparation, ensuring consistent quality and presentation, and maintaining high standards of food safety and hygiene. The role involves supervising kitchen staff, assisting with menu planning, managing inventory, and coordinating with front‑of‑house teams to ensure smooth service. The Sous Chef will help train team members, monitor preparation timelines, and contribute to new recipes or specials. This position requires hands‑on involvement during service, problem‑solving in a fast‑paced environment, and maintaining a clean, organized kitchen.

Qualifications

• Demonstrated experience as a Sous Chef or senior line cook in a professional kitchen, preferably in high-volume or fine dining environments.
• Strong skills in food preparation, cooking techniques, plating, and quality control across multiple stations.
• Knowledge of food safety standards, kitchen hygiene practices, and compliance with local health regulations.
• Ability to supervise and train kitchen staff, delegate tasks effectively, and support a positive, respectful team culture.
• Experience with menu planning, portion control, stock management, and coordination with purchasing for ingredients.
• Strong time‑management skills, ability to work under pressure, and flexibility to work shifts, weekends, and holidays as required.
• Excellent communication skills and the ability to collaborate closely with chefs, service staff, and management.
• Culinary diploma, certification, or equivalent practical experience; familiarity with international cuisines is an advantage.
• Commitment to maintaining high standards of taste, freshness, presentation, and guest satisfaction.