Executive Sous Chef

Sodexo promotes an inclusive and diverse workplace and encourages applications from individuals of all backgrounds.

Position Title: Chef Manager

Location: Ajmer, Rajasthan

Reports To: Site Manager / Unit Manager

Role Description

The Chef Manager will be responsible for leading end-to-end F&B production operations, including menu planning, food production, kitchen workflow, hygiene & safety compliance, and team capability development. The role requires hands-on culinary expertise, strong leadership, and the ability to manage high-volume institutional or healthcare kitchen operations efficiently.

Key Responsibilities

Kitchen Operations & Culinary Excellence

Plan and oversee daily kitchen operations including menu planning, manpower management, workflow, and procurement.

Direct the preparation, seasoning, and cooking of all food categoriessoups, salads, fish, meats, vegetables, desserts, and more.

Ensure food is produced, presented, and served to agreed quality standards and profitability guidelines.

Work hands-on on the range to guide, train, and develop the kitchen production team.

Plan weekly regular and party menus ensuring variety, nutrition, and customer satisfaction.

Quality, Hygiene & Safety (QHSE)

Monitor and enforce sanitation, safety, and hygiene standards as per regulations and company policies.

Ensure proper grooming and hygiene of all production staff.

Maintain equipment and materials as per operational and safety standards.

Ensure correct sorting, storage, and temperature control for all raw materials meat, fish, vegetables, dairy, and more.

Report and act promptly on any accidents, incidents, fire, loss, or damage.

Resource Management

Organize all resources within the kitchen for optimal productivity.

Assist the Manager / Site In-charge with indenting for provisions and supply planning.

Responsible for duty allocation for all kitchen staff.

Maintain records, accounts, and inventory documentation as required.

People Management & Development

Train, mentor, and develop junior team members for future responsibilities.

Implement company HR and disciplinary policies at the site.

Foster a culture of teamwork, hygiene, discipline, and continuous improvement.

Guest Experience & Special Events

Plan innovative menus for parties, events, and coffee-shop offerings to drive higher customer satisfaction and sales.

Ensure high food quality and presentation standards for all special occasions.

Additional Responsibilities

Carry out any additional tasks or assignments provided by the immediate superior or management on a daily or occasional basis.

Key Requirements

Graduate / Diploma in Hotel Management.

78 years of hands-on culinary experience, preferably in:

• Healthcare, cruise liners, or institutional kitchens
• Menu planning and production
• Bulk cooking environments
• Strong understanding of kitchen operations, hygiene standards, menu costing, and team leadership.

Why Work at Sodexo?

• Opportunities for professional growth and development.
• A collaborative, inclusive, and dynamic work environment.
• Recognition & Reward programmes to celebrate high performance.
• Competitive performance-led compensation.