Regional chef

“Sodexo promotes an inclusive and diverse workplace and encourages applications from individuals of all backgrounds.”
Position : Regional Che
f Location : Kolkat
a Reports To : Region Hea
d
Role Summa
ry Lead and manage end-to-end F&B production and kitchen operations across assigned units, ensuring high-quality food delivery, efficient cost management, and strict adherence to hygiene and safety standards. This role demands strong expertise in bulk cooking, menu planning, operational excellence, and team leadershi
p.
Key Responsibilit
ies Culinary Operations & Qual
ity Oversee all kitchen operations including food production, preparation, presentation, and workflow managem
ent Ensure consistency in taste, quality, and presentation across all food offeri
ngs Direct cooking activities across a range of cuisines including salads, soups, meats, vegetables, and desse
rts Maintain high standards of hygiene, sanitation, and food safety across all kitchen un
its Menu Planning & Innovat
ion Plan, design, and cost weekly menus with emphasis on variety and balanced nutrit
ion Develop innovative menus for retail outlets, parties, and special events to drive customer satisfaction and sa
les Collaborate with site teams to ensure menu alignment with operational and business objecti
ves Process & Complia
nce Ensure adherence to QHSE standards, food safety regulations, and company polic
ies Monitor wastage control and implement measures to optimize resource utilizat
ion Maintain proper storage standards for all food items, including temperature-controlled storage for perishable go
ods Ensure cleanliness and maintenance of kitchen equipment and infrastruct
ure Financial & Business Managem
ent Manage food cost, budgeting, and profitability targets across kitch
ens Optimize procurement and inventory to minimize wastage and improve efficie
ncy Assist in indenting and stock planning to ensure uninterrupted kitchen operati
ons Team Leadership & Engagem
ent Train, mentor, and develop kitchen staff through hands-on guida
nce Allocate duties, manage performance, and ensure discipline within the t
eam Drive grooming, hygiene, and professional conduct standards across the workfo
rce Build a pipeline of future talent by developing junior st
aff Operations & Coordinat
ion Take full ownership of assigned kitchen operations and ensure smooth day-to-day function
ing Work closely with site managers and stakeholders for operational alignm
ent Report and take corrective actions for incidents, accidents, or operational iss
ues Execute additional responsibilities as assigned by managem
ent
Key Requirem
ents Educat
ion: Degree/Diploma in Hotel Management or Culinary
Arts Experie
nce:7–8 years of hands-on culinary experi
ence Experience in bulk/institutional cooking environm
ents Preferred exposure to healthcare, cruise liners, or large-scale kitchen operat
ions Proven experience in menu planning, food production, and kitchen manage
ment Ski
lls: Strong expertise in large-scale kitchen operations and food produc
tion Proficiency in menu planning, costing, and wastage con
trol Excellent leadership and team development abili
ties High focus on hygiene, safety, and compliance stand
ards Strong organizational and multitasking sk
ills
Why So
dexo: Healthy Work-Life Ba
lance Leadership Develo
pment Global Career Opportun
ities Cross-Functional Collabor
ation Inclusive Cu
lture Competitive Compens
ation Comprehensive Health & Wellness Ben
efits