SOUS CHEF

The Kitchen Operations Manager will oversee the daily functioning of the Tech Park canteen kitchen, ensuring smooth food production, quality control, hygiene, cost management, and staff coordination. The role requires a balance of operational expertise, leadership, and customer focus to deliver efficient, hygienic, and cost-effective food service for a large employee base.

Key Responsibilities:

Operational Management

• Supervise day-to-day kitchen and food production activities.
• Plan and execute menus , ensuring variety and nutrition.
• Monitor food preparation, portioning, and presentation standards.
• Maintain smooth service during peak hours with minimum delays.

Quality, Hygiene & Safety

• Ensure strict compliance with FSSAI standards, food safety regulations, and HACCP guidelines.
• Monitor hygiene and sanitation in kitchen, storage, and service areas.
• Conduct regular checks on food quality, expiry dates, and waste management.

Staff Management

• Supervise kitchen staff, assign duties, and ensure discipline.
• Plan duty rosters, manage shift rotations, and control absenteeism.
• Train staff on hygiene, safety, and efficient cooking practices.
• Motivate team members to maintain high productivity and morale.

Inventory & Cost Control

• Monitor stock levels and ensure timely requisition of raw materials.
• Prevent pilferage and minimize food wastage.
• Control food cost within budget while maintaining quality.
• Coordinate with vendors for timely supply and quality compliance.

Customer & Client Management

• Liaise with Tech Park administration / client company representatives regarding menu planning and service feedback.
• Handle customer complaints effectively and implement corrective actions.
• Ensure consistent customer satisfaction through quality food and timely service.

Reporting & Compliance

• Maintain daily production and consumption reports.
• Track kitchen performance, wastage, and cost analysis.
• Ensure compliance with statutory requirements, including licenses, audits, and inspections.

Qualifications & Experience:

• Graduate/Diploma in Hotel Management / Culinary Arts preferred.
• Minimum 5–8 years of experience in kitchen / canteen / large-volume food production, with at least 2 years in a supervisory/managerial role.
• Strong knowledge of bulk cooking operations, hygiene standards, and cost control.
• Proficiency in inventory management and vendor coordination.
• Ability to manage large kitchen teams and work in a high-pressure environment.

Skills Required:

• Leadership and team management skills.
• Strong organizational and multitasking ability.
• Knowledge of regional & multi-cuisine menu planning.
• Good communication and problem-solving skills.
• Attention to detail with focus on quality and hygiene.

Job Type: Full-time

Work Location: In person