Regional Chef

"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 and procedures

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