Sous Chef (Cafeteria Operations), Ahmedabad

Sous Chef– Cafeteria Operations Location: GIFT City, Gandhinagar, Gujarat. Department: Food&Beverage / Kitchen Operations Salary : No bar for the deserving Candidate. About the Cafeteria We are launching a modern corporate cafeteria in GIFT City, Gandhinagar 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 foodproduction, 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 QualificationsDiploma/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. Interested candidates can apply through LinkedIn or email their resume to [HIDDEN TEXT].