Job Description

Responsibilities of the Candidate:

Kitchen Operations & Leadership

Assist the Executive Chef in managing and supervising kitchen staff Lead the kitchen during the Head Chef's absence Supervise 4-5 kitchen team members and maintain workflow Monitor station performance and ensure timely food preparation during rush hours

Food Preparation & Execution

Prepare and cook dishes in

Continental

and/or

Asian

sections Ensure consistency in taste, portioning, and presentation Oversee mise-en-place and ensure all stations are service-ready Maintain high standards for plating and final dish quality Assist in developing new dishes and improving menu items

Quality & Hygiene Control

Ensure strict adherence to FSSAI safety and hygiene standards Conduct regular checks for freshness, storage, and cleanliness Maintain proper labelling, FIFO practices, and food storage protocols

Inventory & Cost Control

Assist in daily stock checks and raw material ordering Reduce wastage through smart prep planning and portion control Report shortages, pilferage, or quality issues immediately

Team Training & Supervision

Train commis chefs in cooking techniques, kitchen discipline, and hygiene Delegate tasks based on staff capability and workload Motivate the team and maintain a professional kitchen environment Handle basic conflict resolution within the kitchen team

Coordination

Work closely with the service team for smooth order flow Ensure timely delivery of orders during peak hours and events Support event menu prep for karaoke nights or special cafe experiences

Requirements:

2-5 years of experience as a Demi Chef de Partie, Chef de Partie, or Sous Chef Strong proficiency in

Continental

and/or

Asian

cuisine Ability to manage stations independently and lead junior staff Understanding of kitchen equipment, safety protocols, and hygiene regulations Ability to work under pressure and maintain consistency Good communication and teamwork skills Flexible with shifts, weekends, and event nights

Skills and Qualifications:

Advanced culinary skills (Continental / Asian) Team leadership & delegation Time management & multitasking Plating & presentation standards Stock and cost control Problem-solving under pressure Strong discipline and kitchen organisation
ARTISO is seeking a skilled and reliable

Sous Chef

to support the Executive Chef in leading our multi-cuisine kitchen. This role is essential in ensuring smooth kitchen operations, maintaining food quality, and overseeing day-to-day execution. The Sous Chef will handle both

Continental

and

Asian

sections as required, supervise commis chefs, and step into the head chef's role when needed. This position is ideal for someone who is technically strong, fast, disciplined, and committed to maintaining consistency in a high-paced cafe environment.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Work Location: In person