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Hiring !!! Position Title: Sous Chef Reports To: Executive Chef / Site Manager / Unit Manager Location: Mohali Role Description: The purpose of this position is to prepare food as per Sodexo & client standards Key Responsibilities  Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.  Approves the requisition of products and other necessary food supplies.  Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.  Establishes controls to minimize food and supply waste and theft.  Safeguards all food preparation employees by implementing training to increase their knowledge about safety,sanitation and accident prevention principles.  Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.  Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.  Attends food and beverage staff and management meetings.  Consults with the Food & Beverage Director about food production aspects of special events being planned.  Cooks or directly supervises the cooking of items that require skillful preparation.  Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.  Evaluates food products to assure that quality standards are consistently attained.  Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.  In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.  Evaluates products to assure that quality, price and related goods are consistently met.  Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.  Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.  Provides training and professional development opportunities for all kitchen staff.  Ensures that representatives from the kitchen attend service lineups and meetings.  Periodically visits dining area when it is open to welcome members.  Support safe work habits and a safe working environment at all times.  Perform other duties as directed. Qualifications:  Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.  Provide, develop, train, and maintain a professional work force.  Ensure all services to members are conducted in a highly professional and efficient manner.  Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.  Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.  Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.