Executive Chef @ Chennai,industrial

Sodexo; Chennai District; On-site; INR 781,000 - 893,000; Full time

Job summary

Sodexo is seeking an Executive Chef-Industrial in Chennai to lead the F&B production and ensure top-quality meals for large-scale operations. You will oversee kitchen teams, plan menus, train staff, and maintain high standards of hygiene and efficiency.

The role requires strong leadership, hands-on cooking expertise, and a proven track record in bulk cooking and cost control within a corporate or industrial setting.

Qualifications

• Hands-on cooking experience required, 6–10 years.
• Experience in menu planning and production.
• Exposure to bulk cooking and large-scale operations.

Responsibilities

• Oversee end-to-end F&B production for the site.
• Train kitchen production team to maintain quality and consistency.
• Direct preparation, seasoning, cooking, and presentation of diverse menu items.

Skills

Bulk cooking

Menu planning

Team leadership

Training staff

Food safety

Kitchen operations

Education

Hotel Management Graduate/Diploma

Job description

Hiring!!!

Position Title: Executive Chef-Industrial

Location: Chennai

Key Responsibilities

• Responsible for the entire F&B Production
• Training for the kitchen production team
• Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop
• Take charge of the assigned kitchen/s of operations
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy
• Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy
• Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options
• Assist Manager / site In-charge in indenting for provisions and discipline
• Responsible to allocate duties for all kitchen staff
• Responsible for implementing company discipline and HR policies
• Develop and train junior staff at the site to take on more responsibilities in the future
• Ensure proper cleanliness of the kitchen equipment and the kitchen area
• Observe safety rules and procedures
• Ensure that equipment and materials are maintained as per standards
• Report and take action in relation to any accident, incident fire, loss or damage
• Ensure proper grooming and hygiene from all staff in the production unit
• Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers
• Plan interesting menus for parties and coffee-shop to ensure high sales
• In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Qualifications

• Hotel Management Graduate/Diploma
• Minimum 6 -10 years of experience in hands on cooking
• Experience in menu planning and production
• Experience in or exposure to bulk cooking

Gross: 70 K

Notice Period : Immediate