Sous Chef

Job Title: Sous Chef

Location: Bangalore
Department: Culinary / Kitchen Operations
Reports To: Head Chef - Suraj M
Experience: 5+ years in F&B, with 1–2 years in a supervisory or sous chef role

About The Humming Tree:

The Humming Tree is making its comeback — a beloved cultural and event space in the heart of Bangalore, known for blending music, art, food, and community into one immersive experience. As we reopen, we're building a refreshed, conscious, and creatively driven culinary program that complements our vibrant ethos.

Role Overview:

We’re seeking a passionate and experienced Sous Chef to join our culinary team. This role supports the Head of Culinary in daily kitchen operations, team leadership, and menu execution. The ideal candidate is creative, highly organized, and committed to delivering exceptional dining experiences that reflect The Humming Tree’s unique cultural and community spirit.

Key Responsibilities:Menu & Culinary Execution

• Assist in preparing and executing a seasonal, event-driven menu in alignment with our creative vision.
• Ensure consistency in taste, presentation, and portioning across all dishes.
• Support the Head of Culinary in new recipe trials and menu development.

Kitchen Operations

• Oversee daily kitchen functions including prep, line management, hygiene, and order flow.
• Uphold and enforce kitchen SOPs, food safety standards, and hygiene protocols.
• Supervise kitchen stations to ensure smooth and efficient service during operating hours.

Team Support & Leadership

• Assist in leading and training junior chefs, cooks, and kitchen staff.
• Foster a positive and collaborative kitchen environment.
• Manage shift schedules and delegate tasks effectively in coordination with the Head Chef.

Inventory & Vendor Coordination

• Monitor stock levels and support inventory control processes.
• Assist with ordering ingredients, ensuring availability and freshness.
• Coordinate with vendors and ensure quality in received supplies.

Collaboration & Events

• Participate in planning and executing special event menus, pop-ups, and residencies.
• Work closely with the FOH and events teams for seamless coordination during service.

Qualifications & Skills:

• Diploma/Degree in Culinary Arts or Hotel Management (preferred but not mandatory with strong experience).
• 5+ years in a professional kitchen, including at least 1 year in a leadership/sous chef role.
• Proficient in contemporary cooking techniques, international cuisines, and plating.
• Strong team management, multitasking, and communication skills.
• Passionate about sustainability, local produce, and community-based food practices.

What We Offer:

• A chance to co-create and execute a bold new culinary direction.
• Competitive salary and performance-based incentives.
• A collaborative, creative, and inclusive work environment.
• Opportunity to be part of one of Bangalore’s most iconic cultural venues.

Job Types: Full-time, Permanent

Pay: Up to ₹50,000.00 per month

Benefits:

• Health insurance

Work Location: In person