Sous Chef

About Kora.Blr

Kora.Blr is a specialty coffee café brand from The Bangalore Coffee Company, with cafés in Koramangala, Basavanagudi and Jayanagar, and HSR Layout opening soon. Kora comes from the Esperanto word kora, meaning “heartfelt”: good coffee, honest food and a team our guests mention by name.

About the role

As Sous Chef you run the kitchen at your café day to day: the team, the menu, food quality, cost and hygiene. You take charge of the whole kitchen when the Head Chef isn't there.

What you'll do

• Run daily kitchen operations across the all-day menu: breakfast, pizzas, pasta, sandwiches and burgers, salads and bowls, small bites, vegan dishes and desserts
• Lead service on the pass, keep tickets moving and check every plate before it goes out
• Plan rosters for the kitchen team and manage attendance
• Train and supervise chefs de partie, demi chefs, commis and kitchen stewards
• Keep standard recipes, plating guides and portion sizes up to date, and make sure the team follows them
• Plan production for expected covers and events, and place orders with vendors
• Control food cost and wastage through stock counts, FIFO and yield checks
• Run food safety to HACCP and FSSAI standards, including temperature logs, labelling, pest control and audit records
• Develop seasonal specials with the Head Chef, and cost new dishes
• Check kitchen equipment and gas safety, and arrange repairs

What you bring

• 5–8 years in professional kitchens, including at least 2 years as a Chef de Partie or Junior Sous Chef
• Strong continental cooking: breakfast, pizza, pasta, grills and sandwiches
• Experience leading a kitchen team through busy service
• Sound knowledge of HACCP, FSSAI and kitchen costing
• Available for rotational shifts, including weekends and late closes

Nice to have

• A culinary or hotel management degree or diploma
• FSSAI food safety training (FoSTaC)
• Experience opening a new outlet

Where this role can lead

Sous Chef → Head Chef

How hiring works