598 Sous Chefs jobs in India

The Hygiene Manager is responsible for ensuring that the workplace maintains the highest standards of cleanliness, sanitation, and hygiene in compliance with local regulations, industry standards, and internal protocols. The role involves leading and training hygiene teams, developing and implementing hygiene procedures, conducting audits, and ensuring the site is always audit-ready.

Job Title: Executive Kitchen Manager

• Responsibilities:

The role is to support the senior culinary staff in managing kitchen operations, take charge of assigned areas when absent and lead a team promoting positive work environment.

• Requirements:

At least 8 years culinary experience with 3 years as a Sous Chef or similar role in a luxury hospitality setting. Advanced cooking skills creativity excellent presentation techniques. Fluent English communication to explain menus recipes documents clearly.

About a leading cruise line manning agency.

We aim to be the most trusted and respected global staffing solutions provider, working with premium brands.

• Support Executive Chefs in managing galley operations.
• Take charge of assigned kitchen areas when needed.
• Lead diverse culinary teams.
• Collaborate with Executive Chefs to create work schedules.
• Maintain impeccable grooming standards.

• Minimum 8 years of culinary experience, including 3 years as a Sous Chef or similar role in a premium hospitality setting.
• Develop and apply advanced culinary skills with flair and creativity.
• Excellent English communication skills to clearly explain documents.

• A minimum of eight years of culinary experience, including three years as a Sous Chef or similar position in a premium brand hospitality environment.
• Advanced culinary skills with excellent cooking techniques, flair, and creativity.
• Fluent English communication skills to explain documents clearly.

• The Culinary Operations Director oversees the kitchen, ensuring excellent food knowledge and culinary term understanding.

We are seeking an experienced culinary professional to join our team as a Sous Chef. As a key member of the kitchen management team, you will be responsible for assisting the Executive Chef and Chef De Cuisine in overseeing the galley operation.

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

Who we are

At Sodexo, we offer 100+ service solutions across diverse sectors—corporates, healthcare, education, manufacturing, and remote environments. From food & catering to facilities management and energy services, we enhance the quality of life for those we serve. Our inclusive, diverse, and equitable work environment empowers employees to thrive and make a meaningful impact. With a strong foundation in our values of Service Spirit, Team Spirit, and Spirit of Progress, working at Sodexo is more than just a job—it’s a chance to be part of something bigger.

Join us and act with purpose every day!

About the Role

This ideal candidate will be responsible for leading and managing our kitchen team, ensuring the highest standards of food quality and safety are met. Will be 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 a 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 andprocedures
• 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

Key Requirements

• 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

Why SODEXO:

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

We’re Hiring: Chef – Food Service (R&D)

Location: Delhi (North)

Experience: 4–8 years