Sous Chef

Company Overview

Rural Blues The Restobar is a restaurant with a unique and spirited ambiance that is designed to transport our guests to the picturesque Greek rooftops. We pride ourselves in offering sinful drinks and lip-smacking multi-cuisine dishes. With a team of 51-200 employees, we believe in creating a vibrant and collaborative work environment.

Job Overview

We are seeking a skilled Sous Chef to join our team at Rural Blues The Restobar, a unique and contemporary restaurant located in Bangalore, Karnataka, India. As a Sous Chef, you will play a vital role in the culinary operations of our restaurant. This is a full-time position suitable for someone with 4 to 6 years of experience in a similar role.

Qualifications And Skills

Proven experience as a Sous Chef or similar role, with a focus on various cuisines.

Strong leadership and team management skills, with the ability to inspire and motivate a diverse team.

Excellent time management and organizational abilities to ensure smooth kitchen operations.

In-depth knowledge of menu development, culinary techniques, and flavor profiles.

Effective communication skills to liaise with kitchen staff, management, and suppliers.

Proficient in cooking techniques and methods, with a passion for creating extraordinary dishes.

Thorough understanding of food safety and sanitation regulations.

Ability to work under pressure and meet tight deadlines in a fast-paced environment.

Roles And Responsibilities

Assist the Head Chef in overseeing the day-to-day operations of the kitchen.

Supervise the kitchen staff and ensure that all tasks are executed efficiently and in a timely manner.

Collaborate with the culinary team to develop and update menus, ensuring that they are innovative and appealing to our customers.

Ensure that all food preparation and cooking processes meet the required quality and safety standards.

Train and mentor junior kitchen staff, providing guidance and support to enhance their culinary skills.

Manage kitchen inventory, including ordering and stocking of ingredients, supplies, and equipment.

Maintain a clean, organized, and sanitary kitchen environment, following food safety and hygiene regulations.

Adhere to cost control measures and minimize food wastage to achieve profitability targets.

Stay updated with industry trends and new culinary techniques, incorporating them into our menu offerings.

Uphold our high standards of food presentation, taste, and consistency, consistently exceeding customer expectations.

Full time