Sous Chef (Cafeteria Operations)

Sous Chef (Cafeteria Operations)

Location: AHMEDABAD, Gujarat

Department: Food & Beverage / Kitchen Operations

Salary: No Bar for Deserving Candidate

About the Cafeteria

We are launching a modern corporate cafeteria with a seating capacity of approximately 150 guests at a time, catering to corporate professionals, business visitors, and employees within the business district. The cafeteria will focus on quality food, efficient service, hygiene, and customer satisfaction.

Job Summary

The Sous Chef – Cafeteria Operations will be responsible for managing day-to-day kitchen and cafeteria operations, ensuring high-quality food production, smooth service operations, staff supervision, hygiene compliance, and customer satisfaction. The candidate should have strong experience in handling bulk food production, cafeteria management, and team coordination in a fast-paced corporate dining environment.

Key Responsibilities

Kitchen & Food Production

• Supervise daily food preparation and cafeteria kitchen operations.
• Ensure timely production and service during breakfast, lunch, snacks, and special meal timings.
• Maintain food quality, taste consistency, portion control, and presentation standards.
• Assist in planning rotating menus, combo meals, healthy food options, and seasonal offerings.
• Monitor food storage, stock rotation, and inventory management.

Cafeteria Operations Management

• Oversee smooth functioning of the cafeteria with 150 seating capacity operations.
• Coordinate food counter setup, service flow, and customer handling.
• Ensure efficient coordination between kitchen, service staff, stores, and procurement teams.
• Monitor peak-hour operations and ensure minimum waiting time for guests.
• Handle customer feedback and implement service improvements.

Team Leadership

• Supervise cooks, commis, stewards, helpers, and support staff.
• Allocate daily duties and shift responsibilities.
• Train staff on food safety, hygiene practices, SOPs, and customer service standards.
• Maintain discipline, teamwork, and operational efficiency.

Inventory & Cost Control

• Monitor daily consumption, wastage control, and kitchen expenses.
• Assist in maintaining food cost targets and operational budgets.
• Coordinate with vendors and stores for raw material availability.
• Conduct periodic stock checks and maintain inventory records.

Hygiene, Safety & Compliance

• Ensure compliance with FSSAI standards and company hygiene policies.
• Maintain cleanliness and sanitation of kitchen and cafeteria areas.
• Ensure safe food handling and storage procedures.
• Monitor maintenance of kitchen equipment and report breakdowns immediately.

Required Qualifications

• Diploma/Degree in Hotel Management, Culinary Arts, or relevant field.
• Minimum 4–8 years of experience in cafeteria operations, industrial catering, corporate dining, or hotel kitchens.
• Experience in handling high-volume meal production and cafeteria operations preferred.