Bagalur Bengaluru Karnataka Sous chef Jobs – 8 Open Jobs Today

Sous Chef
Shilton hospitality Pvt Ltd —Whitefield, Bengaluru, Karnataka
- ₹80,000 - ₹90,000 a month
- Full-time
- Hospitality
- Cooking
- In-person
- Food provided
Quick apply
2d
Senior Sous Chef (Western)
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Communication skills
11d
Executive Sous Chef
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Communication skills
Junior Sous Chef
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Restaurant
11d
Junior Sous Chef - Bakery
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Restaurant
Chef de Partie (Western)
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Supervising experience
11d
Chef de Partie (Indian)
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Supervising experience
11d

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CDP Chef
Burma Burma Restaurant & Tea Room —Bangalore City, Bengaluru, Karnataka
Manage the daily mise en place and ensure all ingredients are prepared and available before service. Coordinate effectively with Commis Chefs and other kitchen…
₹40,207.94 - ₹45,415.68 a month
Quick apply
1d
Demi Chef de Partie (CDP/DCDP)
Coppice Foods Pvt Ltd —Indiranagar, Bengaluru, Karnataka
Min 3 yrs of Asian kitchen experience. Supervision: Provide guidance and direction to commis chefs, apprentices, and other junior kitchen staff working in the…
₹18,000 - ₹24,000 a month
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Sous Chef

Shilton hospitality Pvt Ltd
Whitefield, Bengaluru, Karnataka

Quick apply

Job details

Full-time
₹80,000 - ₹90,000 a month
2 days ago

Benefits

Food provided

Qualifications

Hospitality
Cooking
Kitchen management
Chef
Leadership
Restaurant experience
Communication skills
Kitchen experience

Full job description

We are looking for an experienced and passionate Senior Sous Chef to lead kitchen operations and support the Executive Chef in delivering high-quality, consistent, and innovative food experiences. The ideal candidate should have strong expertise in South Indian, North Indian, and Asian cuisines, with hands-on experience in restaurant and banqueting operations.

The candidate should have a strong interest in Research & Development (R&D), menu innovation, food cost control, team leadership, and high-volume kitchen operations.

Key Roles & Responsibilities

Lead and supervise day-to-day kitchen operations to ensure smooth and efficient service.
Support the Executive Chef in maintaining food quality, consistency, presentation, and taste standards.
Demonstrate strong hands-on expertise in South Indian, North Indian, and Asian cuisines.
Manage kitchen production for both restaurant and bar operations.
Oversee banqueting and high-volume food production, ensuring timely preparation and service.
Plan daily production, mise-en-place, and kitchen readiness according to business volumes and operational requirements.
Ensure adherence to approved recipes, portion sizes, preparation methods, and presentation standards.
Monitor and control food cost, gross margins, wastage, yields, and overall kitchen expenses.
Identify opportunities for cost reduction without compromising food quality and guest experience.
Monitor raw material consumption, portion control, and production quantities to minimize wastage.
Coordinate with Stores, Purchase, and vendors to ensure availability and quality of raw materials.
Inspect incoming raw materials and ensure they meet the required quality and specification standards.
Maintain proper inventory levels and coordinate with Stores for timely replenishment.
Ensure strict compliance with hygiene, food safety, sanitation, and HACCP/food safety standards.
Implement and maintain kitchen SOPs and ensure compliance across all sections.
Lead manpower planning, staff deployment, productivity, and shift allocation within the kitchen.
Train, mentor, and develop kitchen team members to improve technical skills and productivity.
Build a positive and disciplined kitchen culture focused on teamwork, accountability, and continuous improvement.
Coordinate effectively with the F&B Service, Restaurant, Banqueting, and Bar teams to ensure smooth service.
Coordinate with Kila and Dock 66 kitchens for production, preparation, and service requirements.
Oversee Tambullam preparation and production management as per operational requirements.
Ensure all sections complete mise-en-place and production requirements before service.
Monitor kitchen readiness during peak service periods and resolve operational issues promptly.
Handle food-related guest complaints and coordinate appropriate corrective actions with the service team.
Support menu planning, menu execution, recipe development, and R&D initiatives.
Develop and test new dishes, recipes, techniques, and presentations in coordination with the Executive Chef.
Maintain recipe cards, standard portions, costing, and production procedures for new and existing dishes.
Coordinate kitchen requirements for special events, promotions, themed menus, and banquets.
Ensure proper maintenance, cleanliness, and safe operation of all kitchen equipment.
Report equipment breakdowns and coordinate with Engineering for timely repairs and maintenance.
Ensure proper opening and closing procedures are followed by all kitchen sections.
Monitor kitchen performance and provide regular operational updates to the Executive Chef.
Drive continuous improvement in food quality, productivity, cost efficiency, and service standards.

Candidate Profile

5–7 years of experience in the restaurant, bar, hotel, or hospitality industry, with relevant experience in a Sous Chef/Senior Sous Chef role.
Strong hands-on experience in South Indian, North Indian, and Asian cuisines.
Proven experience in both restaurant and banqueting operations.
Experience managing high-volume kitchen production is preferred.
Strong knowledge of food costing, yield management, portion control, and gross margin management.
Passion for R&D, menu development, and culinary innovation.
Strong team leadership and manpower management skills.
Excellent knowledge of food safety, hygiene, sanitation, and kitchen SOPs.
Strong coordination and communication skills.
Ability to work effectively under pressure in a fast-paced kitchen environment.
Strong attention to detail with a passion for quality and consistency.

Pay: ₹80,000.00 - ₹90,000.00 per month

Benefits:

Food provided

Work Location: In person

Quick apply

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sous chef jobs in bagalur bengaluru karnataka

Sous Chef

Senior Sous Chef (Western)

Executive Sous Chef

Junior Sous Chef

Junior Sous Chef - Bakery

Chef de Partie (Western)

Chef de Partie (Indian)

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