Executive Chef

At Sodexo, we provide a bouquet of 100+ service offerings to varied clientele corporates, healthcare organizations, manufacturing locations, educational institutes and in remote environments. Our solutions range across food & catering, facilities management, technical services, workplace experience, energy management, and benefits & rewards services. We harbour an inclusive, diverse, fair, equal, and positive work environment to improve the quality of life of those we serve, everyday.

Our employees believe that working with Sodexo is more than a job; its a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. Sodexo has been recently accredited with the Great Place To Work® certification.

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

Do visit the following link (https://in.sodexo.com/careers.html) to read through what our employees have to say about us.

Here’s an opportunity to be a part of an organization which is fuelled with the brand purpose of creating a better everyday for everyone to build a better life for all.]

Position Title: Executive Chef

Reports To: Operations Director / Site Head

Location: Nashik.

Job Description & Responsibility: -

• Responsible for all kitchen operation, procurement, QHSE, Users relationship.
• Ensure that the kitchen team strictly adheres to regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving dining utensils, kitchen equipment and overall cleanliness .
• Consistently maintain standards of quality, presentation, and flavor of foods. Ensure the All Safe standards are achieved as per the all Safe protocols & CPE’s.
• Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the users. Build the relationship with users & address any operational challenges or adversity .
• Track & control Wastage of raw & cooked food.
• Create & implement new ideas for future Initiatives which will not only benefit the organization but also employees.
• Traveling to build business relationships with stakeholders.
• Staying updated on trends in the restaurant and food service industry to maintain a successful business.
• Collaborating with marketing professionals to create campaigns and promotional materials.
• Creating new dishes, updating and planning menus that include food cost, descriptions and food images on a weekly basis in coordination with the site In-charge to ensure variety and healthy options.
• Overseeing the amount of revenue and monitoring the budget for food supplies and kitchen amenities
• Ensures disciplinary procedures and all documentation are completed according to organization operational Standard and Management Policy.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

Non negotiables :-

• Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience. Frequently review finished products for quality and presentation before they serve to users.
• Three years degree course from any reputable college or culinary school.
• Minimum 10 years of experience in the field of culinary .