Sous Chef (Continental Cuisine)

Mopid; Bengaluru; On-site; INR 600,000 - 800,000; Full time

Job summary

Mopid in Bengaluru is seeking a skilled Sous Chef (Continental Cuisine) to support the Head Chef in daily kitchen operations and menu execution. You will oversee pantry and line stations, ensure consistency in taste, plating, and portioning, and mentor junior cooks in a fast-paced environment.

The role requires strong knowledge of Continental sauces, meats, and plating styles, with 5–8 years of professional kitchen experience and proven leadership abilities to manage staff and maintain high

Qualifications

• Strong knowledge of Continental cuisine (sauces, meats, plating styles).
• Leadership and team management skills.
• Ability to work under pressure in a fast-paced kitchen.
• Experience: 5–8 years in professional kitchens.

Responsibilities

• Assist the Head Chef in menu planning and recipe development (Continental cuisine).
• Supervise kitchen staff and ensure smooth workflow.
• Maintain consistency in taste, presentation, and portioning.
• Monitor food quality, hygiene, and safety standards.
• Manage inventory, ordering, and cost control.
• Train and mentor junior chefs (CDPs, DCDPs, Commis).
• Step in as Head Chef when required.

Skills

Continental cuisine knowledge

Leadership and team management

Ability to work under pressure

Experience 5–8 years in professional k

Job description

Sous Chef (Continental Cuisine)

Role Summary

The Sous Chef is the second-in-command in the kitchen, supporting the Head Chef in managing daily operations, especially for Continental dishes.

Key Responsibilities

• Assist the Head Chef in menu planning and recipe development (Continental cuisine)
• Supervise kitchen staff and ensure smooth workflow
• Maintain consistency in taste, presentation, and portioning
• Monitor food quality, hygiene, and safety standards
• Manage inventory, ordering, and cost control
• Train and mentor junior chefs (CDPs, DCDPs, Commis)
• Step in as Head Chef when required

Skills & Requirements

• Strong knowledge of Continental cuisine (sauces, meats, plating styles)
• Leadership and team management skills
• Ability to work under pressure in a fast-paced kitchen
• Experience: 5–8 years in professional kitchens