Sous Chef- Continental

Bahri Hospitality & Cuisines; Bengaluru; On-site; INR 446,400 - 669,600; Full time

Job summary

Bahri Hospitality & Cuisines in Bengaluru is seeking a Sous Chef specializing in Continental and French cuisine. The ideal candidate will assist the Executive Chef in ensuring exceptional food quality and presentation.

With 9+ years of culinary experience in prestigious restaurants, the successful applicant will manage kitchen operations, oversee staff, and will have experience in new kitchen setups. Additionally, knowledge about food cost and quality standards is essential.

If interested, please send your resume and portfolio to [e-mail].

Qualifications

• 9+ years of experience in Continental/French/Italian/Western Cuisine.
• Experience in reputed F&B restaurants/hotels and overseas work.
• Experience with kitchen opening and setup.

Responsibilities

• Assist the Executive Chef in food quality and presentation.
• Oversee and assist kitchen staff in food production.
• Provide training and professional development opportunities.

Skills

Culinary excellence

Attention to detail

Team building

Knowledge of food cost and P&L

Knowledge of stock rotation (FIFO)

Job description

• Delifrance India is hiring for Sous Chef(Continental/French Cuisine).
• The ideal candidate has a strong passion for culinary excellence and a keen eye for detail.
• You will assist the Executive Chef in providing exceptional food quality and presentation.

Requirements & Responsibilities

• Experience with more than 9 years in Continental/French/Italian/Western Cuisine.
• Worked with Reputed F&B restaurants/hotels & in overseas.
• Act as second in command.
• New kitchen opening & set up experience is compulsory.
• Knowledge of the frozen concept will be an additional advantage.
• Follow the food preparation & presentation process as instruction by per Executive Chef.
• Oversee and assist the kitchen staff in all aspects of food production.
• Evaluate food products to ensure consistent quality standards.
• Establish and maintain a regular maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Team building and management.
• Knowledge of food cost and P&L.
• Knowledge in stock rotation (FIFO) & station cleaning process.
• Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety.

Interested candidates can reach us at [e-mail] by sharing their updated resume, current/expected CTC and a work portfolio.