Chef De Partie

Sodexo; Hyderabad; On-site; INR 600,000 - 1,000,000; Full time

Job summary

Sodexo is seeking a Sous Chef to support planning, preparation, and delivery of high-quality food services in Hyderabad. You will ensure operational excellence, uphold food safety standards, manage costs, and lead kitchen staff to maintain exceptional culinary quality.

The role requires expertise in Continental and International cuisines, menu planning for school cafeterias and events, and strong leadership to optimize labor and food costs while maintaining standards.

Qualifications

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

Responsibilities

• Plan and supervise kitchen operations to ensure quality and cost control.
• Schedule staff and coordinate work to meet budget labor costs.
• Ensure sanitation, cleanliness and safety standards are maintained.
• Develop standard recipes and control portions to manage costs.
• Manage budget data and monitor costs; assist in pricing and procurement.

Skills

Interpersonal skills

Communication

Education

Bachelor's degree in Hotel Management / Catering / Culinary Arts / Hospitality Management

Job description

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 professional approach.