Senior Sous Chef - Continental

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Job Title: Senior Sous Chef (Continental)

Location: House of Klothberg, Chennai – South India’s First Vegan Fine-Dine Restaurant

About Us:

House of Klothberg is South India’s first vegan fine-dine destination, where luxury hospitality meets sustainability, artistry, and innovation. Our culinary philosophy centers on reimagining global cuisines through a plant-based lens, celebrating seasonal, organic, and locally sourced produce with impeccable technique and presentation. We are expanding our culinary team with leaders who share a passion for conscious dining and world-class guest experiences.

Position Overview:

The Senior Sous Chef (Continental) is a pivotal second-in-command role responsible for designing and executing the Continental program within a vegan fine-dining format. The role combines menu R&D, rigorous operations management, and team leadership, ensuring consistency, precision, and creativity at scale. The position requires deep knowledge of Continental cuisine and proven mastery in vegan adaptations of classic sauces, textures, and plating to meet luxury standards.

Key Responsibilities:

- Lead and assist in planning, development, and execution of the plant-based Continental menu, including tasting menus, chef’s tables, and seasonal features.

- Create original vegan takes on European classics (e.g., demi-glace alternatives, cultured butter substitutes, cheese ferments, pastry laminations) while preserving authenticity, flavor layers, and mouthfeel.

- Standardize recipes, build prep lists, and implement SOPs for mise en place, service, and close-down to ensure consistency and speed in a fine-dining setting.

- Supervise, coach, and appraise CDPs, DCDPs, and Commis; conduct hands-on trainings in vegan techniques, knife skills, hygiene, and plating finesse.

- Coordinate pass management during service; enforce plating guides, portion control, and timing with the service team for seamless guest experiences.

- Own food safety and hygiene compliance (FSSAI/HACCP-aligned), including temperature logs, allergen protocols, vegan cross-contamination controls, and routine audits.

- Partner with procurement to source premium plant-based ingredients; champion seasonality, organic and local sourcing, and sustainable vendor relationships.

- Track COGS, yield, and wastage; optimize prep batching, storage, and shelf-life without compromising quality; contribute to menu engineering for margin.

- Maintain and elevate plating aesthetics, ceramics choice, and garnish philosophy to match luxury brand standards; drive continuous R&D and pre-service tastings.

- Step up as acting head in the Executive Chef’s absence; coordinate inter-section communication and crisis management during peak hours.

- Collaborate with front-of-house on dish narratives, wine-free beverage pairings, and guest feedback loops; support chef’s table experiences and events.

- Uphold brand values of sustainability, artistry, hospitality, and ethical sourcing across daily practices and team culture.

Qualifications & Skills:

- Diploma/Degree in Culinary Arts; specialization or strong track record in Continental cuisine required.

- 6–8 years of professional kitchen experience in premium or fine-dining environments; minimum 3 years in a sous chef or senior station leadership role.

- Demonstrated expertise in plant-based techniques: stocks and reductions without bones, cultured dairy alternatives, nut/oat ferments, emulsions, hydrocolloids, and pastry without eggs/dairy.

- Strong command of kitchen systems: batch planning, recipe costing, inventory, vendor management, HACCP/FSMS documentation, and shift scheduling.

- Excellence in team leadership, training, and performance management; calm under pressure with impeccable attention to detail.

- High aesthetic sensibility for plating and texture; commitment to innovation, sustainability, and guest delight.

- Proficiency with allergen management (gluten, nuts, soy, nightshades) and vegan cross-contact controls.

Key Performance Indicators (KPIs):

- Food cost and wastage within targets; yield optimization on premium produce.

- Consistency scores from pass audits, secret diners, and guest feedback.

- SOP adherence for hygiene, temperature logs, allergen controls, and service timing.

- Menu development cadence: seasonal updates, R&D trials, and successful dish adoption.

- Team development: training hours, skill progression, and retention metrics.

What We Offer:

- Opportunity to shape South India’s pioneering vegan fine-dine culinary program.

- Creative latitude with R&D support, pre-service tastings, and collaborations.

- Competitive compensation, performance incentives, and growth pathways.

- A culture of sustainability, artistry, and continuous learning within a luxury brand.

Work Conditions:

- Full-time, on-site role in Chennai with variable hours aligned to service and events.

- Evening and weekend availability required; festival and event work as scheduled.

- Kitchen environment with standing, lifting up to 15–20 kg, and heat exposure.

Application:

Please send a resume, portfolio of dishes (photos or tastings), and two professional references. Include notice period and current CTC. Shortlisted candidates will be invited for a trial.

Equal Opportunity:

House of Klothberg is an equal opportunity employer and welcomes applicants from diverse backgrounds. We prefer female candidates as well for creating better equality opportunities as well in the Hospitality Industry.

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person