Job Description
Skills:
food production, cafeteria, Indian Cuisine, Culinary, inventary management, Kitchen operations,
A Sous Chef for Employee Dining at the Jio World Centre (JWC) acts as the operational lead for high-volume, consistent food production to ensure staff satisfaction and nutritional standards. This role bridges the gap between executive leadership and the kitchen brigade, focusing on large-scale catering efficiency.
Core Responsibilities
Menu & Production Planning: Design and execute varied, nutritionally balanced menus for a large workforce. Gather production data based on daily headcount forecasts and compile sectional production sheets.
Operational Management: Oversee daily kitchen activities, ensuring smooth service flow during peak breakfast, lunch, and dinner shifts for employees.
Quality & Safety Compliance: Maintain strict adherence to HACCP and ISO 22000 food safety standards. Conduct regular inspections of kitchen areas, coolers, and dishwashing stations to correct deficiencies immediately.
Cost & Wastage Control: Manage the operating budget by monitoring production steps to minimize food waste. Train staff on proper handling of leftover items and portion control.
Staff Leadership: Conduct daily briefings, prepare duty rosters, and manage grooming and appearance standards.
