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.