Junior Sous Chef

Company Description Sodexo, founded in Marseille in 1966, is a global leader in food and services, focused on shaping better everyday experiences at work, in healthcare, education, and leisure environments. The company is recognized for its independent, family-founded structure and its strong commitment to responsible business practices. Sodexo’s mission is to improve quality of life for both its employees and the people it serves, while driving economic, social, and environmental progress in the communities where it operates. With 426,000 employees serving 80 million consumers daily across 43 countries, Sodexo combines growth with social commitment and is listed on several major sustainability and market indices.
Role Description The Junior Sous Chef will support the culinary team in planning, preparing, and presenting high-quality food offerings in line with Sodexo standards and client expectations. This full-time, on-site role in Hyderabad involves assisting with menu execution, supervising kitchen stations, monitoring food safety and hygiene, and ensuring consistent portioning and presentation. The Junior Sous Chef will help coordinate daily kitchen operations, including inventory checks, mise en place, and collaboration with suppliers for fresh and compliant ingredients. The role also includes guiding and training kitchen staff, maintaining cleanliness and equipment, and contributing ideas to improve efficiency, reduce waste, and enhance the overall dining experience.
Qualifications
Strong culinary foundation with skills in food preparation, cooking techniques, and basic menu planning.
Knowledge of food safety, hygiene standards, and kitchen sanitation practices.
Ability to supervise kitchen operations, coordinate with team members, and support training of junior staff.
Competence in inventory monitoring, portion control, and waste reduction.
Good communication and teamwork skills, with the ability to work in a fast-paced, high-volume environment.
Relevant culinary diploma or certification from an accredited institute; experience in institutional or hotel kitchens is an advantage.
Flexibility to work shifts, weekends, and holidays as required by kitchen operations.
Commitment to Sodexo’s values of quality, safety, and responsible service.

Work arrangement
No