Sous Chef
wshgroup
Sous Chef
brikoven· Food & Beverage Production
About this role
About Brine
Brine is a modern restaurant built on a simple idea: technique is universal, dishes are not.
We borrow methods from kitchens around the world and apply them to what grows around
us — never copying the plate, always learning the craft.
We are a small, ambitious kitchen. Standards are high, egos are not welcome, and the
people who do well here are the ones who care about the twentieth cover as much as the
first.
The Role
The Sous Chef is the operational backbone of the kitchen. You are the person who makes
sure that what the Head Chef designs actually happens — every service, every day, at the
same standard.
This is a systems role as much as a cooking role. We are looking for someone who thinks in
par levels, prep lists, schedules and checklists, and who can run the kitchen independently
when the Head Chef is not on the floor.
What You’ll Own
Kitchen Operations
Run daily service on the pass; hold the line on timing, plating and standards
Take full charge of the kitchen in the Head Chef’s absence — service, team, and
decisions
Build and run the daily prep schedule; make sure every section starts service ready
Own par stocks: set them, review them, adjust them by season and covers
Manage ordering, receiving, stock rotation and month-end inventory
Control waste, yields and utilisation across every station
Systems & Consistency
Build and maintain the systems that make consistency possible — recipe cards, prep
sheets, station checklists, opening and closing routines
Document processes so standards survive staff changes and days off
Train the team to the documented standard, then audit against it
Identify where the kitchen is running on memory instead of process, and fix it.
Hygiene & Food Safety
Own hygiene standards across the kitchen, cold rooms and stores — non-negotiable
Maintain temperature logs, labelling, FIFO discipline and cleaning schedules
Ensure FSSAI compliance and keep the kitchen audit-ready at all times
Lead by example; hygiene is a leadership behaviour, not a checklist
Food & Menu
Hands-on prep and cooking — this is a working sous chef role, not a supervisory one
Contribute to menu development and new dish creation alongside the Head Chef
Bring depth of knowledge on ingredients: seasonality, sourcing, handling, and what each
one is actually good for
Cost dishes accurately and work menu costs to target without cutting corners on quality
Build relationships with suppliers and growers
People
Lead, roster and develop a kitchen team
Run daily briefings; set the tone for the shift
Mentor CDPs and commis with patience and genuine investment in their growth
Hold people to standard through clear feedback, not through fear
What We’re Looking For
Essential
Minimum 3 years in a professional kitchen at CDP level or above, with clear progression
Experience in a high-end, fine-dining or chef-driven restaurant
Proven ability to run a kitchen section independently and cover for a Head Chef
Strong command of stock control, par levels and food cost
Genuine eye for detail — in mise, in plating, in the corners of the kitchen nobody looks at
Working knowledge of HACCP and FSSAI standards
Calm under pressure; steady on a hard service
Willing to be based in Bangalore long-term
Preferred
International kitchen experience
Interest or experience in fermentation and preservation — we work with a fermentation
larder, and while it’s not the core of this role, curiosity here goes a long way
Experience opening a restaurant or building kitchen systems from scratch
Bakery, charcuterie, or in-house dairy exposure
Who does well here
Thinks in systems, not heroics
Curious about ingredients and unafraid of unfamiliar techniques
Brings ideas to the table; comfortable being challenged on them
Takes ownership without being asked twice
Wants to build something, not just hold a title
What We Offer
A kitchen with a real point of view and the freedom to contribute to it
Direct access to the Head Chef and founders; a short path from idea to plate
Growth alongside a group that is actively expanding
Compensation commensurate with experience
Frequently Asked Questions
What is the salary for the Sous Chef role at brikoven?
The listed salary for this Sous Chef position at brikoven is INR 800K–900K. This is an FULL TIME role.
Where is the Sous Chef position at brikoven located?
This Sous Chef role at brikoven is based in Bengaluru, KA, India. The position is listed as on-site or hybrid. Check the full job description or apply directly to confirm the work arrangement.
Is the Sous Chef role at brikoven full-time or part-time?
This is listed as a FULL TIME position. It is posted as a Sous Chef role in the Food & Beverage Production department at brikoven.
Which team or department does the Sous Chef at brikoven belong to?
This Sous Chef position is part of the Food & Beverage Production department at brikoven. See the full job description for more information about the team structure and responsibilities.
How do I apply for the Sous Chef position at brikoven?
Click the "Apply Now" button on this page. You will be redirected to brikoven's official application portal hosted on keka where you can submit your application directly.
When was the Sous Chef job at brikoven posted?
This Sous Chef position at brikoven was posted on Aug 21, 2026. Apply as soon as possible — early applications are often reviewed first.
Sous Chef
brikoven · 💰 INR 800K–900K
You'll be redirected to brikoven's official application page on keka.