Position Title

Sous Chef

Location

Hyderabad

Industry 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 efficient kitchen management while maintaining exceptional culinary 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

Always support safe work habits and a safe working environment

Perform 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 qualified approach.

📌 Chef De Partie (Hyderabad)
🏢 Sodexo
📍 Hyderabad