Sous Chef - Mediterranean

Company Description The Den, Bengaluru is a millennial luxury hotel located in the central business district of Whitefield, offering 226 rooms across 25 floors on a 2.8-acre property. It is the first international expansion of Dan Hotels, a renowned Israeli hospitality chain with deluxe properties in key destinations such as Tel Aviv, Jerusalem, and Haifa. The hotel is designed as a holistic “Eat, Work, Sleep, Play” destination, catering to modern business and leisure travelers. Guests can experience diverse venues including The Creek multi-cuisine restaurant, Layla rooftop Mediterranean restaurant, The Nest cocktail bar, The Deli, Coldpress juice bar, a Club Lounge, The Sanctuary spa and wellness center, and The Studio gym. The Den blends contemporary luxury with relaxed comfort, appealing to both global and traditional travelers seeking refined yet approachable experiences.

Role Description This is a full-time, on-site role for a Sous Chef – Mediterranean at The Den, Bengaluru. The Sous Chef will support the Head Chef of the Mediterranean kitchen (primarily at Layla) in planning, preparing, and executing authentic and contemporary Mediterranean menus. Responsibilities include supervising daily kitchen operations, ensuring consistent food quality, presentation, and portion control, and maintaining high standards of hygiene and food safety in compliance with hotel and regulatory requirements. The role involves training and guiding junior kitchen team members, managing mise en place, coordinating with service teams for smooth pass operations, and assisting in inventory management, ordering, and cost control. The Sous Chef will also contribute to menu development, seasonal specials, and guest-focused culinary experiences that align with the brand’s luxury positioning.

Qualifications

• Strong foundation in Mediterranean cuisine, with hands-on experience in a high-end or luxury hotel or restaurant environment.
• Proven skills in food preparation, cooking techniques, plating, and recipe execution with attention to detail and consistency.
• Experience in kitchen supervision, team coordination, and on-the-job training of junior chefs and kitchen stewards.
• Sound knowledge of food safety, HACCP standards, hygiene practices, and kitchen sanitation procedures.
• Ability to manage kitchen operations during service, including time management, task prioritization, and problem-solving in a fast-paced setting.
• Competence in basic inventory control, waste reduction, and support for food cost management and purchasing.
• Effective communication and collaboration skills to work closely with culinary, service, and management teams.
• Relevant culinary diploma or degree from a recognized institute; additional certifications in culinary arts or food safety are an advantage.
• Previous experience as a Junior Sous Chef or senior Chef de Partie in Mediterranean or international cuisine is preferred.
• Flexibility