Position Title:

Sous ChefLocation:

HyderabadIndustry Preferred:

Hospitality, Hotels, Resorts, Restaurants, Cafés

Overview of the role:The Sous Chef is responsible for supporting in the planning, preparation, and delivery of high-quality food services in accordance with Sodexo and client standards. The role ensures operational excellence, food safety compliance, cost control, menu innovation, and productive kitchen management while maintaining exceptional culinary standards.

Key ResponsibilitiesMaster in Continental and International Cuisines (Continental/Chinese) Plans menu for School Cafeteria and eventsSchedules 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 goalsApproves the requisition of products and other necessary food suppliesEnsures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all timesEstablishes controls to minimize food and supply waste and theftSafeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principlesDevelops 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 pricesPrepares 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 metAttends food and beverage staff and management meetingsConsults with the Food & Beverage Director about food production aspects of special events being plannedCooks or directly supervises the cooking of items that require skillful preparationEnsures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitabilityEvaluates food products to assure that quality standards are consistently attainedInteracts with food and beverage management to assure that food production consistently exceeds the expectations of members and guestsIn conjunction with F&B; management team, assist in maintaining a high level of service principles in accordance with established standardsEvaluates products to assure that quality, price and related goods are consistently metDevelops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminologyEstablishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipmentProvides training and professional development opportunities for all kitchen staffEnsures that representatives from the kitchen attend service lineups and meetingsPeriodically visits dining area when it is open to welcome membersAlways support safe work habits and a safe working environmentPerform other duties as directed

Qualifications:Bachelor's Degree in Hotel Management, Catering Technology, Culinary Arts, or Hospitality Management from a recognized

Institute of Hotel Management (IHM)

or equivalent reputed hospitality institute.2+ years of relevant culinary experience in hotels, cafes, restaurants, catering, food service, or institutional dining.Strong interpersonal and communication skills.Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.

📌 Chef De Partie (Mumbai)
🏢 Sodexo
📍 Mumbai