Executive Chef

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

Position:
Sr. Executive Chef

Location:

Hosur

Reports To:

Operations Director / Site Head

Role Summary

Lead and manage all kitchen operations to deliver exceptional culinary experiences while ensuring compliance with safety, hygiene, and quality standards. This role requires strong expertise in menu planning, food cost management, and team leadership, combined with creativity and operational excellence.

Key Responsibilities

Culinary Operations & Quality

- Oversee all kitchen operations, including procurement, food preparation, and presentation.
- Maintain high standards of taste, quality, and presentation across all dishes.
- Ensure compliance with food safety, sanitation codes, and All Safe protocols.

Menu Planning & Innovation

- Create new dishes and plan weekly menus with variety and healthy options.
- Develop menus with accurate food cost, descriptions, and images in coordination with site leadership.
- Stay updated on industry trends to introduce innovative culinary concepts.

Process & Compliance

- Track and control wastage of raw and cooked food.
- Ensure service delivery aligns with agreed terms and organizational standards.
- Implement QHSE standards and maintain documentation as per company policy.

Financial & Business Management

- Monitor revenue and manage budgets for food supplies and kitchen amenities.
- Collaborate with marketing teams for campaigns and promotional activities.
- Travel as required to build business relationships with stakeholders.

Team Leadership & Engagement

- Train and guide kitchen staff on culinary standards and hygiene practices.
- Foster an open-door policy, solicit feedback, and address employee concerns.
- Participate in departmental meetings and communicate goals clearly to achieve results.

Key Requirements

Education:

- Degree/Diploma in Culinary Arts or Hotel Management (Three-year course from a reputable college or culinary school).

Experience:

- Minimum 10 years in culinary operations, preferably in large-scale or corporate settings.

Skills:

- Strong creativity and eye for detail in food presentation.
- Proficiency in menu planning, costing, and operational management.
- Excellent leadership and communication skills.

Why Sodexo:

- Healthy Work-Life Balance
- Leadership Development
- Global Career Opportunities
- Cross-Functional Collaboration
- Inclusive Culture
- Competitive Compensation
- Comprehensive Health & Wellness Benefits