Executive Chef- Industrial Canteen

Sodexo; Chennai; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Sodexo is seeking a seasoned F&B Production Manager for Chennai to oversee the entire kitchen operations. The role covers menu design, manpower planning, procurement, QHSE, and staff training to maintain quality and presentation of all dishes.

The ideal candidate has a hotel management background with 7–8 years hands-on cooking experience, and exposure to healthcare or institutional kitchens. Location is Chennai with on-site work.

Qualifications

• Hotel Management graduate or diploma is required.
• 7-8 years hands-on cooking experience.
• Preferred healthcare, cruise liner, or institutional kitchen experience.
• Experience in menu planning and production.

Responsibilities

• Plan kitchen operations: menu, manpower, workflow, procurement, QHSE.
• Train kitchen production team and supervise cooking activities.
• Direct preparation, seasoning, and cooking of salads, soups, meats, vegetables, desserts; train and guide staff.
• Take charge of assigned kitchen(s) and ensure sanitation, safety, and regulatory compliance.
• Plan and cost regular and party menus weekly in coordination with the manager/site-in-charge.
• Assist in indenting for provisions and allocate duties for kitchen staff.
• Develop and train junior staff for increased responsibilities.

Education

Hotel Management Graduate/Diploma

Job description

Role Description:

• Responsible for the entire F&B Production

Key Responsibilities

• Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE
• 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 7 -8 years of experience in hands on cooking including:
• Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen
• Experience in menu planning and production

Experience in or exposure to bulk cooking

Location : Chennai