Senior Sous Chef

Company Description MITTI Cafe is a non-profit organization that creates livelihood opportunities for adults with physical, intellectual, and psychiatric disabilities through a chain of more than 40 inclusive cafes across India, including locations such as the Supreme Court, major airports, and leading corporate campuses. Through its MITTI Café outlets, the team has served over 10 million meals and beverages while providing hands-on training in food service and operations. The organization runs structured experiential training programs that cover food preparation, logistics, housing, and stipends to support trainees before job placements. MITTI also operates the Karuna (Compassion) Meals initiative, delivering millions of meals to economically vulnerable communities, and the MITTI Good Gifts platform, which showcases products created by marginalized groups. Its impact-driven work has been recognized with awards from Forbes, NITI Aayog, the United Nations, Deutsche Bank, the Commonwealth, and others.

Role Description The Senior Sous Chef is a full-time, on-site position based in Bengaluru, responsible for supporting the Head Chef in overseeing daily kitchen operations across MITTI Cafe outlets and training kitchens. The role includes planning and executing menus, supervising food preparation and production, ensuring consistent quality and presentation, and maintaining high standards of hygiene and food safety. The Senior Sous Chef will mentor and train team members, including adults with disabilities, by providing step-by-step guidance, structured work processes, and a supportive learning environment. The position also involves coordinating staff schedules, managing inventory and procurement, controlling food costs, and collaborating with operations and program teams to support events, training sessions, and special initiatives. The Senior Sous Chef is expected to model inclusive leadership, contribute to process improvements, and uphold MITTI Cafe's mission and values in all aspects of kitchen and service operations.

Qualifications

• Strong culinary skills with demonstrated experience in menu planning, food preparation, and large-volume production in a professional kitchen.
• Proven ability to lead and supervise kitchen teams, including training, coaching, and performance support across diverse skill levels.
• Solid knowledge of food safety, hygiene, and sanitation standards, with a consistent focus on quality control and compliance.
• Experience in inventory management, vendor coordination, and basic cost control to optimize resources and minimize wastage.
• Effective communication and interpersonal skills, with the ability to work collaboratively in an inclusive, mission-driven environment.
• Demonstrated sensitivity, patience, and commitment to working with adults with disabilities, with a willingness to adapt teaching and supervision methods.
• Ability to work on-site in Bengaluru, manage a fast-paced service environment, and work flexible hours, including weekends or holidays as needed.