Key Responsibilities Receipt of physical invoices and claim forms from branches Acknowledging the receipt of documents in system Filing of documents on regular basis Banking and other outside work Carry out any other duty as instructed by the Supervisor/Manager Know current Safety Regulations Respond to emergency call-in situations Key Competencies: Able to learn Hygienic

Sodexo Food Solutions India Pvt. Ltd.ces is looking for Patient Care Assistant to join our dynamic team and embark on a rewarding career journey Provide direct patient care and support. Monitor and assess patient conditions and vital signs. Administer medications and treatments as prescribed. Collaborate with healthcare professionals to develop care plans. Maintain accurate patient records and documentation.

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Sodexo Food Solutions India Pvt. Ltd. is looking for Dish Washer Operator to join our dynamic team and embark on a rewarding career journey Dishwashing Operations: Operate and maintain dishwashing machines to clean dishes, glassware, flatware, pots, and pans Pre-rinse dishes to remove food particles before loading them into the machine Monitor the machines operation and ensure proper cleaning and sanitation cycles are followed Manual Cleaning: Hand-wash delicate items or those that cannot be machine washed Scrub and sanitize large pots, pans, and other kitchen equipment as needed Kitchen Maintenance: Keep kitchen work areas, equipment, and utensils in clean and orderly condition Empty trash and recycling bins, and ensure proper disposal of waste Sweep and mop floors, wipe down surfaces, and perform other routine cleaning tasks Inventory and Supplies: Monitor and replenish dishwashing supplies such as detergents and sanitizers Report any equipment malfunctions or shortages of supplies to the supervisor Health and Safety Compliance: Adhere to all food safety and sanitation standards Follow proper procedures for handling and disposing of hazardous materials Wear appropriate personal protective equipment (PPE) as required

Analysis for the current business practice. Find out the different operational strategies. Work on developing the current operational strategy applied to the company with the most recent technology. Coordinate with the operations manager to take the required steps after brainstorming and research. Optimize the operations in the company. Put the suitable operational strategy to fit with the company's culture. Implement the operational strategy in the different departments of the company. Supervise the strategy, and make sure that all the employees respect this strategy. Work regularly in improving the company's operations performance. Also, the deputy operations manager works in certain cases in touch with the clients to make sure that they receive the required service with the highest quality. In Customer service company, the deputy operations manager works with his team to make the clients satisfied by offering to his team the required training and courses to be able to communicate correctly with the customers. Follow up with the running project daily in order to make sure that they follow the right operation process. Check the logistics operations. Show to the employees the company strategies and regulations in order to maintain the operation process. Solve all the different problems that could face the operations, to ensure the operational strategy. Issue a weekly, and monthly report for the operations manager to see all the updates realized on

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Overview: Responsible for coordinating all work requests coming in through email, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure

Cleaning and Sanitizing: Perform general cleaning tasks, including dusting, sweeping, mopping, vacuuming, and sanitizing surfaces in rooms and common areas. Room Preparation: Prepare guest rooms, hotel rooms, or residential spaces by making beds, arranging furniture, and restocking amenities. Laundry and Linen Management: Wash, dry, fold, and replace linens and towels in rooms or common areas. Bathroom Maintenance: Clean and disinfect bathrooms, restocking toiletries and supplies as needed. Trash and Waste Management: Collect and dispose of waste and trash from rooms and public areas, following proper waste management protocols. Surface Care: Polish and maintain surfaces such as floors, windows, mirrors, and furniture to keep them clean and presentable. Room Inspections: Conduct regular inspections to ensure that rooms and areas meet cleanliness and quality standards. Inventory Management: Keep track of cleaning supplies and consumables, and report shortages to supervisors. Special Cleaning Tasks: Handle deep cleaning tasks periodically or as required, such as carpet cleaning, window washing, and upholstery cleaning. Health and Safety Compliance: Follow health and safety protocols, including the use of personal protective equipment (PPE), to ensure a safe working environment.

Key Responsibilities Conduct all physical and visual checks on site machinery as scheduled or required. Operate forklift truck equipment when necessary. Perform cleaning and lubrication of shafts, bearings, door catches, chains, and pushers. Check and adjust chain tensions, drain glue filters, and inspect slides and bearings. Respond to machine breakdowns and diagnose/resolve mechanical or electrical faults. Carry out system diagnostics and equipment checks. Perform weekly testing of the emergency generator and fire pump system (sprinklers). Maintain and update the spare parts inventory and monitor stock levels. Replace heat wires and heat strips on the shrink machine and perform its routine maintenance. Adhere to all Health & Safety policies and procedures. Provide accurate and timely progress updates to management. Collaborate effectively with internal departments and external contractors or clients. Undertake any essential duties that support efficient warehouse operations. Participate in training programs and maintain current knowledge and skills. Keep thorough and accurate records of maintenance activities and observations. Key Attributes Exceptional attention to detail and a methodical working style. Professional appearance and conduct, representing the company positively. Flexible and adaptable to changing work demands or operational shifts. Strong communication skillsboth written and verbal. High regard for workplace safety and the ability to apply safety standards effectively. Basic to intermediate computer literacy. Qualifications Entry Level ONC (Ordinary National Certificate) in Mechanical or Electrical Engineering. Grade 1 Actively pursuing an HNC (Higher National Certificate) in Mechanical or Electrical Engineering. Grade 2 HNC in Mechanical or Electrical Engineering. Grade 3 HND (Higher National Diploma) in Engineering. Ongoing Requirements Continued professional development and training to ensure competence and compliance in all aspects of maintenance engineering duties.

Designation: Energy Manager Job Location: Mumbai Responsibilities: Develop, Oversee, refine and execute sustainability strategy in partnership with all parties including empaneled external parties starting from global to local level and Sales to operations. Experience in energy audit and sustainability audits and capable of identifying opportunities to enhance current performance and support the client and Sodexo team in deploying them at site. Should support the client where required in deploying Green and Well certification processes Communicate and train Business Unit Business Lines (on exceptional case also suppliers) representatives on Sodexo sustainability process, and support integration into their decision-making, sales and operation processes (as well as train and educate existing and new suppliers on processes and procedures, if requested by business). Develop operational systems and processes to operate and execute assessment(s) on a global, regional and local level from the ground) and efficient processes to track projects and relevant issues. Work with internal partners to maintain accurate and up-to-date data and information. Collect, interpret, analyze, cater and summarize information, prepare reports and presentations, including annual supplier responsibility report . Collect sustainability data form Sodexo sites, analyse them and provide insights to client using national and international benchmark/guidelines. Track and manage data to demonstrate progress against key performance indicators (KPIs) and targets. Work with leadership team and regional/local management to prioritize business and information needs and create dashboards to fulfill these needs. Support issues management and coordinate internal communications. Conduct research and analysis on key initiatives, including industry research and peer benchmarking; such as monitor and analyze developments in sustainability qualification assessment approaches / methods or others). Support engagement with strategic multi-stakeholder initiatives. Support, as needed, other Business Unit sustainability programs including product sustainability, climate, and eco-design. Collaborate with other Business Units within the organization on sustainability related initiatives and actions (including coordinate the program amongst entire Sodexo organization, as required. Discuss and align with Sodexo clients on their sustainability programs and goals and support them in reaching their goals as expected from FM service partners Identify and Develop external sustainability product and services partners along with SCM for use in Sodexo internal and Sodexo client projects Develop and Own Sodexo sustainability program as a business to enable Operation/Business teams to sell to their clients( Energy management initiatives, Water conservation initiatives, Waste recycling etc etc. Should be able to carryout Energy assessment using energy audit instruments - Finding vendors for successful implementation of the recommendations. - Compilation and preparation of energy audit report - Monitoring & supervision of post-implementing of energy efficiency recommendations - Preparation of monitoring reports - Knowledge of the latest instruments used in energy audit studies Experience and Requirement Graduate engineer with energy management background and Energy manager certification and sustainability professional certification from an accredited institution of higher education, or equivalent professional experience (professional experience may be substituted for the educational requirement on a year-for-year basis). Minimum 12-15 years working experience in the area of sustainability .Preference will be given to individuals who run Sustainability as business. Strong project management, research, analytical, evaluation, data analytics, statistical analysis, and visualization/presentation skills (including the ability to collect, evaluate, display, and deliver information to a variety of audiences in a way that is easily understandable). Demonstrated experience with data management tools and reporting tools, and well as proficient in Microsoft Office (esp. in PowerPoint, Excel) and learn/experiment with new software and systems. Strong interpersonal skills and ability to foster and maintain collaborative relationships with demonstrated experience working with multiple internal and external stakeholders. Effective verbal, written, and presentation skills with ability to synthesize and present complex data in a simple, relevant, and actionable way to diverse audiences. Highly organized and detailed oriented with ability to manage multiple assignments. Ability to maintain a strong work ethic, manage complexity, problem solve, and think creatively by a comfortable navigating ambiguity. A team player with can-do positive attitude who takes the initiative, has the ability to work independently (as well as on a team), and exercises good judgement in terms of when to ask questions, for help, and/or for approval. Ability to work, and thrive, in a fast-paced and deadline-oriented environment, to meet deadlines with high quality work, to share progress via KPIs regularly, and to adjust to shifting and competing priorities (strong prioritization and time management skills). Travel is required on an as needed basis and will be extensive.

Sodexo Food Solutions India Pvt. Ltd. is looking for Hvac to join our dynamic team and embark on a rewarding career journey Installation: Install heating, ventilation, air conditioning, and refrigeration systems in new construction projects or existing buildings Follow blueprints, specifications, and local building codes to ensure proper installation and functionality Maintenance: Perform routine maintenance tasks, including cleaning, lubricating, and inspecting HVAC/R systems and components Replace filters, belts, motors, and other worn or damaged parts as needed to ensure optimal performance and energy efficiency Repair: Diagnose and troubleshoot HVAC/R systems to identify malfunctions, leaks, or performance issues Repair or replace defective components, such as compressors, coils, thermostats, and valves, using hand tools, power tools, and specialized equipment System Optimization: Calibrate controls, adjust settings, and fine-tune HVAC/R systems to maximize efficiency, comfort, and performance Recommend upgrades or modifications to improve system reliability and energy efficiency Refrigerant Handling: Handle, recover, recycle, and recharge refrigerants in compliance with EPA regulations and industry best practices Ensure proper handling and disposal of refrigerants to prevent environmental contamination and comply with safety standards Customer Service: Interact with customers, building owners, and property managers to assess their HVAC/R needs, provide recommendations, and address concerns Communicate effectively and professionally to build positive relationships and ensure customer satisfaction Safety Compliance: Follow safety protocols, guidelines, and regulations to prevent accidents, injuries, and property damage during HVAC/R installation, maintenance, and repair activities Use personal protective equipment (PPE) and adhere to safety procedures at all times Documentation: Maintain accurate records of HVAC/R service calls, inspections, repairs, and maintenance activities Document equipment readings, test results, and recommendations for future reference and compliance purposes

We are seeking a highly experienced and reliable Driver with 4-5 years of proven professional driving experience to join our team. Responsibilities: Safely and efficiently transport individuals, goods, or materials to designated locations within Hyderabad and surrounding areas, adhering to all traffic laws and regulations. Plan and optimize routes using GPS and local knowledge to ensure timely arrivals and efficient travel, considering Hyderabad's traffic patterns and road conditions. Conduct pre-trip and post-trip inspections of the vehicle to ensure it is in excellent working condition, reporting any maintenance issues or safety concerns promptly. Maintain the cleanliness and presentability of the assigned vehicle, both interior and exterior. Keep accurate records of mileage, fuel consumption, delivery details, and any other relevant trip information. Assist with loading and unloading of luggage, packages, or goods as required, ensuring proper handling and care. Communicate effectively and professionally with passengers, clients, dispatch, and other team members. Adapt to changing schedules, traffic conditions, and unforeseen circumstances while maintaining composure and a positive attitude. Handle minor vehicle issues or emergencies on the road with resourcefulness and report larger issues to the relevant department. Adhere to all company policies and procedures related to vehicle usage, safety, and professional conduct. Requirements: Minimum 4-5 years of proven professional driving experience. Valid Indian driving license with a clean driving record (no major traffic violations or accidents). Thorough knowledge of Hyderabad's roads, localities, and traffic patterns. Proficiency in using GPS navigation systems and mobile applications for route optimization. Strong understanding and adherence to road safety regulations. Excellent communication skills, both verbal and written, with a polite and professional demeanor. Ability to work independently and manage time effectively to meet schedules. Physically fit and capable of lifting moderate weights (e.g., luggage, packages) as needed. Flexibility to work varied hours, which may include evenings, weekends, or public holidays as per operational requirements. High school diploma or equivalent is preferred.

Roles & Responsibility: Developing and Implementing Safety Programs: Creating and implementing comprehensive safety programs and procedures to protect employees, property, and the environment. Risk Assessment and Mitigation: Conducting thorough risk assessments to identify potential hazards and recommending appropriate control measures. Compliance and Auditing: Ensuring compliance with relevant regulations and conducting regular inspections and audits to verify adherence to safety protocols. Incident Investigation and Analysis: Investigating incidents and accidents, determining root causes, and implementing corrective actions to prevent recurrence. Training and Awareness: Providing regular safety training and organizing safety campaigns to promote awareness and understanding of safety procedures. Record Keeping and Documentation: Maintaining accurate records of safety inspections, incidents, and training activities. Communication and Collaboration: Communicating effectively with employees, management, and regulatory bodies to ensure a safe and compliant work environment. Continuous Improvement: Monitoring and evaluating the effectiveness of safety programs, and making adjustments as needed to ensure ongoing improvement.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Responsible for implementing and monitoring processes relating to Hygiene and Food Safety in the business Understanding the complexity of site and still adhering the QHSE policies. Key Responsibilities Ensure that safety standards are maintained and continually seek ways to improve safety standards. Participate in the review process for all SEQ strategies Prepare HACCP based food safety plans and manage the approval process with local authorities. Report Food Safety and Occupational Health and Safety related incidents Ensure all reported food safety or OH & S related incidents are fully investigated and corrective actions completed. Deliver training presentations to operational teams and contract managers as appropriate Work with Sodexoregional team on improving the overall QHSE standards Plan, Conduct regular audits in Food Safety, Quality and Occupational Safety within Food & Facility Services sites in the region, doing the reporting and completing follow up actions Follow up with vendor and purchase team regarding any deviation from specs/quality in the raw and packing materials. Provide reports to Head Office on SEQ activities & updates of the regional sites on a monthly basis Ensure adherence to local food laws & relevant statutory guidelines Maintain all safety records, records & certificates as required under the ISO22000-2005 & EMS standards. Plan, Conduct regular audits in Food Safety, Quality and Occupational Safety within Food & Facility Services sites in the region, doing the reporting and completing follow up actions Follow up with vendor and purchase team regarding any deviation from specs/quality in the raw and packing materials. Qualifications: Bachelor's / Masters / MSC degree in food technology or MSC in Applied Sciences. Certified Lead auditor HACCP, ISO 9001/22000. Min.3 + years experience in Quality Systems Management, TQM, and process Improvement concepts. Experience working with a food or beverage industry Demonstrated experience in development and implementation of Quality Management System, internal and external audits.

Cleaning and Sanitizing: Perform general cleaning tasks, including dusting, sweeping, mopping, vacuuming, and sanitizing surfaces in rooms and common areas. Room Preparation: Prepare guest rooms, hotel rooms, or residential spaces by making beds, arranging furniture, and restocking amenities. Laundry and Linen Management: Wash, dry, fold, and replace linens and towels in rooms or common areas. Bathroom Maintenance: Clean and disinfect bathrooms, restocking toiletries and supplies as needed. Trash and Waste Management: Collect and dispose of waste and trash from rooms and public areas, following proper waste management protocols. Surface Care: Polish and maintain surfaces such as floors, windows, mirrors, and furniture to keep them clean and presentable. Room Inspections: Conduct regular inspections to ensure that rooms and areas meet cleanliness and quality standards. Inventory Management: Keep track of cleaning supplies and consumables, and report shortages to supervisors. Special Cleaning Tasks: Handle deep cleaning tasks periodically or as required, such as carpet cleaning, window washing, and upholstery cleaning. Health and Safety Compliance: Follow health and safety protocols, including the use of personal protective equipment (PPE), to ensure a safe working environment.

Provide direct patient care, including administering medications and treatments. Monitor and document patients conditions and progress. Collaborate with healthcare providers to develop and implement care plans. Educate patients and their families on health management and treatment options. Ensure compliance with healthcare regulations and standards. Participate in quality improvement initiatives and staff education programs.

About Job: We are looking for a diligent and customer-focused Steward to join our team and assist with the daily operations of our food court. If you have a passion for service, an eye for detail, and thrive in a fast-paced environment, we encourage you to apply! Responsibilities: Handle counter service efficiently and courteously during day-to-day food court operations. Perform daily counter setup and ensure smooth execution of all meal operations (breakfast, lunch, dinner, etc.). Maintain impeccable service and hygiene standards in accordance with Sodexo guidelines. Ensure all food and beverage items are presented attractively and replenished as needed. Assist customers with inquiries and provide excellent customer service. Collaborate with the kitchen and other food court staff to ensure timely service. Adhere to all safety and sanitation procedures. Requirements: Proven experience in a customer service or food service role is a plus. Good communication skills in English and local languages (Telugu, Hindi) are essential. Ability to work effectively in a team environment. Strong attention to detail and a commitment to maintaining high standards of hygiene. Ability to stand for extended periods and lift moderate weights. Flexibility to work in shifts, including weekends and holidays, as per operational requirements.

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail