Responsible for delivery of services with the satisfaction of customer and client Key Responsibilities To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc.) Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all miss end place correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the site Maintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place, and see that clean, dry and proper equipment is used as per the SOP laid down Any other duty as instructed by his immediate Supervisor/Manager from time to time Key Competencies: Previous food handling experience in a corporate environment Excellent grooming and personal presentation Good communicator, friendly and receptive to client needs Customer service orientation Punctuality and accurate time keeping Ability to work unsupervised and show initiative Ability to work as part of a team

Roles and Responsibilities: As a Multi-Skilled Technician, you will play a key role in performing a variety of maintenance, repair, and technical tasks across different disciplines This role requires versatility, technical expertise, and the ability to troubleshoot and solve problems efficiently Key Responsibilities: Maintenance and Repairs: Conduct routine maintenance tasks for facilities, equipment, and machinery Diagnose and repair mechanical, electrical, plumbing, and other technical issues Equipment Installation: Install and set up new equipment, machinery, or systems Ensure proper calibration and functionality of installed equipment Troubleshooting: Identify and troubleshoot issues in a timely and efficient manner Perform root cause analysis to prevent recurring problems Cross-Disciplinary Skills: Possess skills in multiple technical areas, including but not limited to electrical, HVAC, plumbing, and carpentry Adapt to various technical challenges and acquire new skills as needed Safety Compliance: Adhere to safety protocols and guidelines during all maintenance and repair activities Conduct safety inspections and report any hazards Record Keeping: Maintain accurate records of maintenance activities, repairs, and equipment installations Document any parts or materials used during maintenance Collaboration: Collaborate with other technicians and team members to address complex technical issues Communicate effectively with different departments to coordinate maintenance schedules Continuous Improvement: Recommend improvements to existing systems and processes to enhance efficiency Stay informed about advancements in technology and industry best practices Qualifications: High school diploma or equivalent Technical certification or apprenticeship in a relevant field Proven experience in multi-skilled maintenance or technician roles

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 4 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

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 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.ces is looking for Associate - Landscaping to join our dynamic team and embark on a rewarding career journey Assist in all aspects of landscape maintenance and installation. Responsibilities Planting and maintaining flowers, shrubs, and trees. Mowing, edging, and trimming lawns. Weed control and removal. Operating and maintaining landscaping equipment. Assisting with irrigation system maintenance. Qualifications Physical stamina and ability to work outdoors. Knowledge of basic landscaping practices. Teamwork and communication skills. Ability to follow instructions. Valid driver's license (preferred).

To handle counter service of day to day foodcourt operations Daily counter set up and execution of all meal operations Maintain service and hygiene standards as per Sodexo standards Good communication skill Customer Service focused

Food & Accommodation available Roles and Responsibilities Manage banquet operations, ensuring seamless execution of events from planning to delivery. Oversee beverage services, including bar management and inventory control. Handle F&B sales and marketing initiatives to drive revenue growth. Supervise food packing and presentation to maintain high standards. Ensure efficient hotel operations by managing staff scheduling and training. Desired Candidate Profile 5-10 years of experience in hospitality industry with expertise in F&B management. Strong knowledge of IHM (Institute of Hotel Management) principles and practices. Proven track record in handling bulk operations, cafeteria management, institutional catering, restaurant management, team handling, and banquets.

Hospitality Manager Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with the QMHSE and H&FS teams to implement the policy and process Ensure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on time Operational ownership of all the QMHSE and H&FS processes Timely communication of all possible on site hazards to the concerned department Key Responsibilities Food Operation Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and special events Initiate development of new menus, upgrade old menus and special event Menus Taste the food before service begins Develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipes Consistently maintain standards of quality, cost, presentation, and flavor of foods Organic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers. Sustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents Ensure that all the invoices are raised and delivered to the client as per Schedule People Management and Training Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc. Ensure that all the HR processes and staff welfare activities are implemented and carried out Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure 100% client retention Wastage Control and Cost Management Maintain a record of the daily leftovers; plan and prepare the production based on this data Minimize wastage and able to recycle excess ingredients for other dishes in accordance with the highest

overview: Responsible for preparing, producing and presenting food as per Sodexo India's 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 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

Roles and Responsibilities: Receiving purchasing all material (perishable items/ Grocery /Bakery/ Chicken/ Fish/ Eggs /Non Food item/ Chemical) keeping records Checking their expiry date /Quality /Standard temperature. Collecting cash sales of daily operation and keeping their records. Daily Updating of store drive system Updating daily Store Checklist Getting material Shorting Cleaning from MPW staff Handling Petty cash Cash Sale and keeping records Issuing Daily Kitchen / IPD Caf Store Indent I do daily sanitization in the store area Sending vendor invoice scan copy to SSC team 3 times a week Taking store inventory 3 times a month Sending Daily updated cash sale to Finance team. If there is any emergency requirement for operation, the site manager will get approval and purchase from outside. Alternate day makes a cash deposit in the bank DFC FLASH report send to Site Manager 3 times a month Updating Estimated/Budget/Actual count in system each month When the kitchen chef is absent, then orders the daily kitchen materials requirements

Roles and Responsibilities: Preparing plans for the purchase of equipment, services, and supplies. Following and enforcing the Qualcomm procurement policies and procedures. Reviewing, comparing, analyzing, products and services to be purchased. Managing and Maintaining accurate purchase and pricing records. Maintaining and updating supplier information such as qualifications, delivery times, product ranges, etc. Maintaining good supplier relations and negotiating contracts. Researching and evaluating prospective suppliers. Preparing budgets, cost analyses, and reports. Prepare records of materials shipped, including bills of lading. Develop and implement cost savings 15% projects and financial forecasting. Lead mid-contract negotiations. Provide vendor and Subcontract sourcing and pricing for Requests for Quotes (RFQ's), as required by Qualcomm Negotiate best price for Qualcomm and deliver year on year savings. Maintain positive vendor and Internal Customer relationships. Analyze information to assess root cause, improvement opportunities, and associated risk. Ensure timely and effective completion of projects and initiatives of the supply chain department. Adhere to TAT 3-5 working days for each RFQs Metrics to be tracked and reviewed with QC souring team. Initiate and lead continuous improvement efforts to improve cost of goods. Consult with internal customers to resolve supplier performance issues. Process PO change orders or updates as needed. Adhere to policies and procedures for the operation of procurement activities. Align with the Qualcomm Sourcing Team for any other activities that may be assigned or required to be performed.

Sodexo Food Solutions India Pvt. Ltd.ces is looking for PANTRY ASSOCIATE to join our dynamic team and embark on a rewarding career journey Food Preparation: Prepare and assist in the preparation of cold or uncooked food items, such as salads, dressings, sandwiches, and appetizers. This may involve cutting, slicing, dicing, and assembling ingredients. Clean and Organize: Keep the pantry or food preparation area clean, sanitized, and well-organized. This includes maintaining kitchen equipment and utensils. Stock Inventory: Monitor and maintain inventory levels of pantry ingredients and supplies. Replenish items as needed and report shortages to the chef or kitchen manager. Follow Recipes: Follow standardized recipes and guidelines for preparing specific dishes or components, ensuring consistency in taste and presentation. Presentation: Pay attention to the visual presentation of dishes, arranging food items in an appealing and artistic manner, especially for salads and appetizers. Quality Control: Ensure that food items leaving the pantry meet quality standards and are free from contamination or defects. Assist Kitchen Staff: Collaborate with chefs, cooks, and other kitchen staff to support overall kitchen operations. This may include fetching ingredients, assisting in plating, and sharing responsibilities during busy service times.

The Store Keeper is responsible for maintaining accurate inventory records, overseeing the receipt and storage of goods, and ensuring that materials are available when needed Receive and inspect incoming goods and ensure that they conform to the purchase order or other specifications Maintain accurate inventory records, including tracking stock levels, documenting stock movements, and conducting regular physical inventory counts Maintain a clean and organized warehouse or storeroom, ensuring that all materials are stored in a safe and accessible manner

Responsible for producing and presenting food items to meet client expectations and Sodex standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policy Taste the food before service beginsOrganize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and discipline Allocate duties for all kitchen staffEnsure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unitE nsure 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 containersIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Sodexo Food Solutions India Pvt. Ltd.ces is looking for OPERATOR - STP & ETP to join our dynamic team and embark on a rewarding career journey Operate and monitor all equipment and processes in the STP & ETP. Check and maintain proper functioning of pumps, motors, valves, and control panels. Perform routine inspections and preventive maintenance of plant equipment. Monitor water quality parameters and conduct basic chemical testing. Record and log operational data including flow rates, chemical usage, and maintenance activities. Ensure safe handling and storage of chemicals used in treatment processes. Identify and troubleshoot malfunctions or inefficiencies in the system. Ensure compliance with environmental and safety standards and regulations. Assist in preparing reports for environmental audits and inspections. Coordinate with external agencies for sludge disposal and plant servicing.

Responsible for delivery of services with the satisfaction of customer and client Key Responsibilities To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc. Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis end placexe2correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the site Maintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place, and see that clean, dry and proper equipment is used as per the SOP laid down Any other duty as instructed by his immediate Supervisor/Manager from time to time Key Competencies: Previous food handling experience in a corporate environment Excellent grooming and personal presentation Good communicator, friendly and receptive to client needs Customer service orientation Punctuality and accurate time keeping Ability to work unsupervised and show initiative Ability to work as part of a team

Responsible for delivery of services with the satisfaction of customer and client Key Responsibilities To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc.) Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all miss end place correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the site Maintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place, and see that clean, dry and proper equipment is used as per the SOP laid down Any other duty as instructed by his immediate Supervisor/Manager from time to time Key Competencies: Previous food handling experience in a corporate environment Excellent grooming and personal presentation Good communicator, friendly and receptive to client needs Customer service orientation Punctuality and accurate time keeping Ability to work unsupervised and show initiative Ability to work as part of a team

Key Responsibilities - Prepare, cook and produce food to the company's 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 a 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.

Receiving purchasing all material (perishable items/ Grocery /Bakery/ Chicken/ Fish/ Eggs /Non Food item/ Chemical) keeping records Checking their expiry date /Quality /Standard temperature. Collecting cash sales of daily operation and keeping their records. Daily Updating of store drive system Updating daily Store Checklist Getting material Shorting Cleaning from MPW staff Handling Petty cash Cash Sale and keeping records Issuing Daily Kitchen / IPD Caf Store Indent I do daily sanitization in the store area Sending vendor invoice scan copy to SSC team 3 times a week Taking store inventory 3 times a month Sending Daily updated cash sale to Finance team (Mr. Vinod VEDPATHAK) If there is any emergency requirement for operation, the site manager will get approval and purchase from outside. Alternate day makes a cash deposit in the bank DFC FLASH report send to Site Manager 3 times a month Updating Estimated/Budget/Actual count in system each month When the kitchen chef is absent, then orders the daily kitchen materials requirements

Perform skilled maintenance, installation, repair, and troubleshooting of electrical systems. Work across systems such as heating, refrigeration, motors, fire alarms, and generators. Install, test, inspect, and maintain lighting fixtures, electrical panels, outlets, wiring, and specialized equipment. Operate power hand tools and specialized electrical equipment safely and effectively. Construct and maintain service equipment and infrastructure. Read and interpret electrical circuit diagrams and blueprints. Requisition materials and supplies; communicate with vendors to source parts and recommend purchases. Transfer primary power between sources and perform necessary hookups for primary power lines. Install conductors, splice cables, build terminations, and set poles for overhead lines. Lay underground conduit for electrical and low-voltage telephone systems. Perform incidental work related to other trades as required. Qualifications ITI Certificate or PWD License. Ability to read and interpret blueprints and electrical diagrams. Strong communication and troubleshooting skills. Proactive, disciplined, and organized approach to work.