A Sous Chef for Employee Dining at the Jio World Centre (JWC) acts as the operational lead for high-volume, consistent food production to ensure staff satisfaction and nutritional standards. This role bridges the gap between executive leadership and the kitchen brigade, focusing on large-scale catering efficiency.

Core Responsibilities:

Menu & Production Planning: Design and execute varied, nutritionally balanced menus for a large workforce. Gather production data based on daily headcount forecasts and compile sectional production sheets.

Operational Management: Oversee daily kitchen activities, ensuring smooth service flow during peak breakfast, lunch, and dinner shifts for employees.

Quality & Safety Compliance: Maintain strict adherence to HACCP and ISO 22000 food safety standards. Conduct regular inspections of kitchen areas, coolers, and dishwashing stations to correct deficiencies immediately.

Cost & Wastage Control: Manage the operating budget by monitoring production steps to minimize food waste. Train staff on proper handling of leftover items and portion control.

Staff Leadership: Conduct daily briefings, prepare duty rosters, and manage grooming and appearance standards.