Sous Chef

Sous Chef - Bean Brew Beyond is a specialty café focused on delivering exceptional coffee, wholesome food, and memorable customer experiences. We believe in consistency, innovation, hygiene, and teamwork. We are looking for an experienced and passionate Sous Chef to support our Head Chef in leading kitchen operations while maintaining the highest standards of food quality and kitchen efficiency.

Position Summary The Sous Chef is the second-in-command in the kitchen and is responsible for ensuring smooth day-to-day operations. The role involves supervising kitchen staff, maintaining food quality, ensuring adherence to recipes and SOPs, controlling food costs, managing inventory, and maintaining exceptional hygiene standards.

The ideal candidate should be highly organized, capable of leading a team, and passionate about creating consistently high-quality café food.

• Key Responsibilities Kitchen Operations Assist the Head Chef in managing daily kitchen operations.
• Ensure all food is prepared according to Bean Brew Beyond's standardized recipes.
• Supervise food preparation, cooking, plating, and final presentation.
• Ensure timely preparation during breakfast, lunch, evening, and weekend rushes.
• Monitor ticket times to ensure guests receive food promptly.
• Coordinate between service staff and kitchen for smooth operations.
• Maintain consistency in portion sizes, taste, and presentation.
• Team Leadership Supervise Commis, kitchen assistants, and stewards.
• Allocate daily tasks and responsibilities to kitchen staff.
• Train new employees on recipes, kitchen SOPs, hygiene, and food safety.
• Conduct regular skill development sessions.
• Maintain discipline and professionalism within the kitchen.
• Motivate team members to perform efficiently during peak hours.
• Assist in preparing staff duty rosters.
• Food Quality Control Taste food before service whenever required.
• Ensure every dish leaving the kitchen meets company standards.
• Check freshness and quality of ingredients daily.
• Reject ingredients that do not meet quality expectations.
• Monitor food holding temperatures.
• Prevent overcooking, undercooking, and presentation errors.
• Inventory & Cost Control Monitor daily stock levels.
• Assist in placing purchase requisitions.
• Maintain FIFO (First In First Out) and FEFO practices where applicable.
• Reduce food wastage through effective planning.
• Monitor yield and portion control.
• Conduct daily inventory checks of high-value ingredients.
• Assist with weekly and monthly stock counts.
• Report shortages immediately.
• Hygiene & Food Safety Ensure compliance with FSSAI guidelines.
• Maintain personal hygiene and enforce hygiene standards among staff.
• Ensure proper sanitization of equipment and workstations.
• Monitor cleaning schedules.
• Ensure refrigerators, freezers, and dry storage remain organized.
• Prevent cross-contamination.
• Monitor food expiry dates.
• Ensure temperature logs are maintained.
• Menu Development Assist in developing seasonal specials.
• Suggest improvements to existing recipes.
• Participate in food trials and tastings.
• Help standardize new menu items.
• Work closely with management during menu engineering exercises.
• Equipment Maintenance Ensure proper use of kitchen equipment.
• Report maintenance issues immediately.
• Coordinate preventive maintenance.
• Train staff on proper equipment handling.
• Reduce equipment misuse and unnecessary breakdowns.

Documentation Maintain accurate records including:

• Daily production sheets
• Wastage reports
• Temperature logs
• Cleaning checklists
• Inventory records
• Purchase requests
• Recipe adherence records
• Skills Required Strong knowledge of continental café cuisine.
• Experience with breakfast, sandwiches, salads, burgers, pasta, and brunch menus.
• Excellent knife skills.
• Strong understanding of food safety.
• Ability to multitask under pressure.
• Leadership and people management skills.
• Good communication skills.
• Strong organizational skills.
• Time management.
• Attention to detail.
• Problem-solving ability.
• Qualifications Diploma/Degree in Hotel Management or Culinary Arts preferred.
• Certification in Food Safety or HACCP is an advantage.
• Knowledge of FSSAI standards.
• Experience 3–6 years of professional kitchen experience.
• Minimum 1–2 years as a Sous Chef or Senior CDP in a café, restaurant, or cloud kitchen.
• Experience in specialty cafés or premium casual dining preferred.

Performance Indicators (KPIs)The successful candidate will be evaluated on:

• Food quality consistency
• Guest satisfaction
• Food cost management
• Kitchen hygiene scores
• Inventory accuracy
• Staff productivity
• Recipe compliance
• Reduction in food wastage
• Order preparation time
• Team development and training
• Work Schedule Rotational shifts
• Six-day work week
• Weekend and holiday availability required
• Flexibility to work extended hours during peak business periods
• What We Offer Competitive salary based on experience
• Performance-based incentives
• Staff meals during shifts
• Opportunities for learning and career growth
• Positive and collaborative work environment
• Opportunity to contribute to menu innovation and kitchen development

Why Join Bean Brew Beyond? At Bean Brew Beyond, you'll be part of a growing specialty café brand that values creativity, quality, and teamwork. We encourage our chefs to innovate, take ownership, and grow their careers while delivering exceptional experiences to our guests.

If you're passionate about café cuisine, thrive in a fast-paced environment, and enjoy leading a team, we'd love to hear from you.