Executive Chef

Sodexo; Jaipur; On-site; INR 585,000 - 715,000; Full time

Job summary

Sodexo India in Jaipur, Rajasthan seeks an experienced Executive Chef to lead end-to-end F&B production at a large site. You will plan menus, supervise kitchen operations, manage procurement, training and maintain quality, safety and cost control.

The role requires hands-on cooking leadership, strong team development and ability to drive productivity while upholding Sodexo standards and client expectations. Excellent culinary expertise and leadership needed.

Qualifications

• Graduate / Diploma in Hotel Management or Culinary Arts from a recognized institution. IHM qualification preferred.
• Minimum 7-8 years of hands-on culinary and kitchen operations experience.
• Strong expertise in food production, menu planning, recipe development and kitchen management.
• Experience in bulk cooking and managing large-scale institutional food production operations.
• Exposure to healthcare, cruise liners, institutional kitchens or similar large-scale food service environments will be preferred.
• Strong knowledge of food safety, hygiene, sanitation and kitchen safety standards.
• Experience in manpower planning, team supervision, training and employee development.
• Knowledge of inventory management, raw material procurement, food costing and wastage control.
• Ability to manage kitchen operations independently and ensure consistent food quality and service delivery.
• Strong leadership, communication, coordination and problem-solving skills.
• Customer-focused approach with a commitment to quality and operational excellence.

Responsibilities

• Take complete responsibility for F&B production and overall kitchen operations at the assigned site.
• Plan and manage daily kitchen operations, including menu planning, manpower deployment, workflow, procurement coordination, quality, hygiene and training.
• Direct the preparation, seasoning and cooking of a variety of food items, including salads, soups, vegetables, main courses, desserts and other preparations.
• Actively work alongside the kitchen team to demonstrate cooking techniques, guide employees and maintain production standards.
• Ensure timely preparation and presentation of food as per agreed quality, quantity, taste and presentation standards.
• Organize kitchen resources effectively to maximize productivity and operational efficiency.
• Plan and cost regular weekly menus and special-event menus in coordination with the Site Manager / Unit Manager.
• Ensure variety, nutritional balance and suitable food options across menus.
• Develop new menu concepts and improve existing recipes and food offerings.
• Ensure menus are aligned with client expectations, operational requirements and approved food costs.
• Introduce innovative food preparations and improve presentation standards.
• Lead, supervise and allocate responsibilities to the kitchen production team.
• Manage and guide chefs, cooks and other kitchen personnel to ensure smooth daily operations.
• Implement company HR policies, workplace discipline and applicable employee engagement practices.
• Train, mentor and develop junior kitchen staff to enhance their culinary skills and prepare them for higher responsibilities.
• Monitor team performance and ensure adequate manpower deployment across kitchen operations.
• Ensure consistent food quality, taste, presentation and portion standards.
• Monitor kitchen sanitation practices and ensure compliance with applicable food safety and hygiene regulations.
• Ensure proper grooming and personal hygiene standards among kitchen employees.
• Maintain cleanliness of kitchen areas, equipment and food preparation stations.
• Ensure proper food storage, segregation and temperature control for meat, fish, vegetables, dairy products and other perishable items.
• Ensure adherence to workplace safety procedures and company QHSE standards.
• Report and take appropriate action in case of accidents, incidents, fire, loss or equipment damage.
• Coordinate with the Site Manager / Unit Manager for daily raw material indenting and procurement requirements.
• Monitor ingredient consumption and ensure optimum utilization of raw materials.
• Ensure proper storage and maintenance of food inventory, including chiller and freezer stock.
• Control food production costs through effective planning, portion control and resource utilization.
• Minimize food wastage while maintaining food quality and hygiene standards.
• Maintain appropriate records of kitchen inventory and operational requirements.
• Ensure kitchen equipment and materials are maintained in good operating condition.
• Monitor equipment utilization and coordinate timely maintenance requirements.
• Ensure efficient allocation and utilization of kitchen resources.
• Follow prescribed equipment operating procedures and safety guidelines.

Skills

Culinary leadership

Menu planning

Bulk cooking

Food safety

Team supervision

Cost control

Training & development

Communication

Problem solving

Education

Graduate / Diploma in Hotel Management or Culinary Arts

IHM qualification preferred

Job description

About the job

Join Sodexo India and become part of a dynamic culinary team committed to delivering exceptional food experiences, operational excellence and quality-of-life services.

We are looking for an experienced and passionate Executive Chef to lead end-to-end Food & Beverage (F&B) production operations at our site in Jaipur, Rajasthan.

The role will be responsible for planning, managing and supervising all kitchen operations, ensuring consistent food quality, taste, presentation, hygiene and cost efficiency. You will oversee menu planning, manpower deployment, procurement coordination, kitchen workflow, food production and training while ensuring that all food service deliveries meet agreed client expectations and Sodexo standards.

As the culinary leader, you will work closely with the Site Manager / Unit Manager and operational teams to drive kitchen productivity, resource optimization, food safety and customer satisfaction.

We seek an individual with strong culinary expertise, hands-on cooking experience, leadership capabilities and the ability to manage large-scale food production operations while maintaining the highest standards of quality and service excellence.

Main objectives and expectations:

Food Production & Kitchen Operations

• Take complete responsibility for F&B production and overall kitchen operations at the assigned site.
• Plan and manage daily kitchen operations, including menu planning, manpower deployment, workflow, procurement coordination, quality, hygiene and training.
• Direct the preparation, seasoning and cooking of a variety of food items, including salads, soups, vegetables, main courses, desserts and other preparations.
• Actively work alongside the kitchen team to demonstrate cooking techniques, guide employees and maintain production standards.
• Ensure timely preparation and presentation of food as per agreed quality, quantity, taste and presentation standards.
• Organize kitchen resources effectively to maximize productivity and operational efficiency.

Menu Planning & Development

• Plan and cost regular weekly menus and special-event menus in coordination with the Site Manager / Unit Manager.
• Ensure variety, nutritional balance and suitable food options across menus.
• Develop new menu concepts and improve existing recipes and food offerings.
• Ensure menus are aligned with client expectations, operational requirements and approved food costs.
• Introduce innovative food preparations and improve presentation standards.

People Management & Team Development

• Lead, supervise and allocate responsibilities to the kitchen production team.
• Manage and guide chefs, cooks and other kitchen personnel to ensure smooth daily operations.
• Implement company HR policies, workplace discipline and applicable employee engagement practices.
• Train, mentor and develop junior kitchen staff to enhance their culinary skills and prepare them for higher responsibilities.
• Monitor team performance and ensure adequate manpower deployment across kitchen operations.

Food Quality, Hygiene & Safety

• Ensure consistent food quality, taste, presentation and portion standards.
• Monitor kitchen sanitation practices and ensure compliance with applicable food safety and hygiene regulations.
• Ensure proper grooming and personal hygiene standards among kitchen employees.
• Maintain cleanliness of kitchen areas, equipment and food preparation stations.
• Ensure proper food storage, segregation and temperature control for meat, fish, vegetables, dairy products and other perishable items.
• Ensure adherence to workplace safety procedures and company QHSE standards.
• Report and take appropriate action in case of accidents, incidents, fire, loss or equipment damage.

Inventory, Procurement & Cost Management

• Coordinate with the Site Manager / Unit Manager for daily raw material indenting and procurement requirements.
• Monitor ingredient consumption and ensure optimum utilization of raw materials.
• Ensure proper storage and maintenance of food inventory, including chiller and freezer stock.
• Control food production costs through effective planning, portion control and resource utilization.
• Minimize food wastage while maintaining food quality and hygiene standards.
• Maintain appropriate records of kitchen inventory and operational requirements.

Equipment & Resource Management

• Ensure kitchen equipment and materials are maintained in good operating condition.
• Monitor equipment utilization and coordinate timely maintenance requirements.
• Ensure efficient allocation and utilization of kitchen resources.
• Follow prescribed equipment operating procedures and safety guidelines.

Required Skills & Qualifications:

• Graduate / Diploma in Hotel Management or Culinary Arts from a recognized institution. IHM qualification preferred.
• Minimum 7-8 years of hands-on culinary and kitchen operations experience.
• Strong expertise in food production, menu planning, recipe development and kitchen management.
• Experience in bulk cooking and managing large-scale institutional food production operations.
• Exposure to healthcare, cruise liners, institutional kitchens or similar large-scale food service environments will be preferred.
• Strong knowledge of food safety, hygiene, sanitation and kitchen safety standards.
• Experience in manpower planning, team supervision, training and employee development.
• Knowledge of inventory management, raw material procurement, food costing and wastage control.
• Ability to manage kitchen operations independently and ensure consistent food quality and service delivery.
• Strong leadership, communication, coordination and problem-solving skills.
• Customer-focused approach with a commitment to quality and operational excellence.

What We Look For:

We seek a hands-on culinary leader who can effectively manage end-to-end kitchen production, develop innovative menus, build capable kitchen teams and ensure consistent food quality while maintaining operational efficiency and cost discipline.

If you are passionate about culinary excellence and leading high-performing food production teams, we invite you to join Sodexo India.

Job Details:

• Position: Executive Chef
• Location: Jaipur, Rajasthan
• Experience: 7-8+ Years
• Annual Compensation: Up to ₹6,50,000 (₹6.5 LPA)
• Reporting To: Site Manager / Unit Manager