Sous Chef

At Sodexo, we provide a bouquet of 100+ service offerings to varied clientele — corporates, healthcare organizations, manufacturing locations, educational institutes and in remote environments. Our solutions range across food & catering, facilities management, technical services, workplace experience and energy management. We harbour an inclusive, diverse, fair, equal, and positive work environment to improve the quality of life of those we serve, everyday.

Our employees are our greatest asset and personify our values of Service Spirit, Team Spirit and Spirit of Progress. Our employees believe that working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact. You belong to a company that allows you to act with purpose and thrive in your own way. Sodexo India has also been accredited with the Great Place To Work® certification

Do visit the following link (https://in.sodexo.com/careers.html) to read through more about us and what our employees have to say about us.

Here’s an opportunity to be a part of an organization which is fueled with the brand purpose of creating a better everyday for everyone to build a better life for all. Please click on the link below to view the Job Description and understand the application process. Looking for candidate Facility Manager Technical and Soft Service

Position Title: Sous Chef

Preferable for Female Sous Chef

Reports To: Executive Chef / Site Manager / Unit Manager

Location: Whitefield - Corporate Site

Role Description:

The purpose of this position is to prepare food as per Sodexo & client standards

Key Responsibilities

 Master in Continental and International Cuisines (Continental/Chinese) Plans menu for School Cafeteria and events.

 Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation

is economical and technically correct and within budgeted labor cost goals.

 Approves the requisition of products and other necessary food supplies.

 Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all

times.

 Establishes controls to minimize food and supply waste and theft.

 Safeguards all food preparation employees by implementing training to increase their knowledge about safety,

sanitation and accident prevention principles.

 Develops standard recipes and techniques for food preparation and presentation which help to assure

consistently high quality and to minimize food costs; exercises portion control for all items served and assists in

establishing menu selling prices.

 Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and

monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

 Attends food and beverage staff and management meetings.

 Consults with the Food & Beverage Director about food production aspects of special events being planned.

 Cooks or directly supervises the cooking of items that require skillful preparation.

 Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to

achieve maximum profitability.

 Evaluates food products to assure that quality standards are consistently attained.

 Interacts with food and beverage management to assure that food production consistently exceeds the

expectations of members and guests.

 In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance

with established standards.

 Evaluates products to assure that quality, price and related goods are consistently met.

 Develops policies and procedures to enhance and measure quality; continually updates written policies and

procedures to reflect state-of-the-art techniques, equipment and terminology.

 Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

 Provides training and professional development opportunities for all kitchen staff.

 Ensures that representatives from the kitchen attend service lineups and meetings.

 Periodically visits dining area when it is open to welcome members.

 Support safe work habits and a safe working environment at all times.

 Perform other duties as directed.

Qualifications:

 Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or

equivalent combination of education and experience.

 Provide, develop, train, and maintain a professional work force.

 Ensure all services to members are conducted in a highly professional and efficient manner.

 Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

 Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a

team effort and maintain a positive and professional approach.

 Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality