“Sodexo promotes an inclusive and diverse workplace and encourages applications from individuals of all backgrounds.”

Position: Regional Che

fLocation: Kolkat

aReports To: Region Hea

d

Role Summa

ryLead and manage end-to-end F&B production and kitchen operations across assigned units, ensuring high-quality food delivery, efficient cost management, and strict adherence to hygiene and safety standards. This role demands strong expertise in bulk cooking, menu planning, operational excellence, and team leadershi

p.

Key Responsibilit

iesCulinary Operations & Qual

• ityOversee all kitchen operations including food production, preparation, presentation, and workflow managem
• entEnsure consistency in taste, quality, and presentation across all food offeri
• ngsDirect cooking activities across a range of cuisines including salads, soups, meats, vegetables, and desse
• rtsMaintain high standards of hygiene, sanitation, and food safety across all kitchen un

itsMenu Planning & Innovat

• ionPlan, design, and cost weekly menus with emphasis on variety and balanced nutrit
• ionDevelop innovative menus for retail outlets, parties, and special events to drive customer satisfaction and sa
• lesCollaborate with site teams to ensure menu alignment with operational and business objecti

vesProcess & Complia

• nceEnsure adherence to QHSE standards, food safety regulations, and company polic
• iesMonitor wastage control and implement measures to optimize resource utilizat
• ionMaintain proper storage standards for all food items, including temperature-controlled storage for perishable go
• odsEnsure cleanliness and maintenance of kitchen equipment and infrastruct

ureFinancial & Business Managem

• entManage food cost, budgeting, and profitability targets across kitch
• ensOptimize procurement and inventory to minimize wastage and improve efficie
• ncyAssist in indenting and stock planning to ensure uninterrupted kitchen operati

onsTeam Leadership & Engagem

• entTrain, mentor, and develop kitchen staff through hands-on guida
• nceAllocate duties, manage performance, and ensure discipline within the t
• eamDrive grooming, hygiene, and professional conduct standards across the workfo
• rceBuild a pipeline of future talent by developing junior st

affOperations & Coordinat

• ionTake full ownership of assigned kitchen operations and ensure smooth day-to-day function
• ingWork closely with site managers and stakeholders for operational alignm
• entReport and take corrective actions for incidents, accidents, or operational iss
• uesExecute additional responsibilities as assigned by managem

ent

Key Requirem

entsEducat

• ion:Degree/Diploma in Hotel Management or Culinary

ArtsExperie

• nce:7–8 years of hands-on culinary experi
• enceExperience in bulk/institutional cooking environm
• entsPreferred exposure to healthcare, cruise liners, or large-scale kitchen operat
• ionsProven experience in menu planning, food production, and kitchen manage

mentSki

• lls:Strong expertise in large-scale kitchen operations and food produc
• tionProficiency in menu planning, costing, and wastage con
• trolExcellent leadership and team development abili
• tiesHigh focus on hygiene, safety, and compliance stand
• ardsStrong organizational and multitasking sk

ills

Why So

• dexo:Healthy Work-Life Ba
• lanceLeadership Develo
• pmentGlobal Career Opportun
• itiesCross-Functional Collabor
• ationInclusive Cu
• ltureCompetitive Compens
• ationComprehensive Health & Wellness Ben

efits