Posted 04 July, 2026
Sous Chef
Nekta Food Solutions
Chennai, TN, IN
Full Time
Reference: 1a700118adf4aafc
Job Description
- To manage and coordinate the entire operation of kitchen including the staff kitchen responsible for standard recipe establishment co-ordinate with sectional chefs, monitoring daily vegetables, meat and fruit order and to deliver food as per required standard.
- Scheduling department chef to ensure optimum productivity and facilitate smooth functioning of all kitchen departments.
- Circulating and updating of all relevant information, or change in menus and any other instruction from the airlines and follow ups on the same being carried out.
- Make sure production schedule and standard recipes are followed.
- Investigate to find out complaints from the airline and take corrective actions.
- To make sure that proper training is imparted to the new recruits and confirmed staff.
- To monitor the hygiene standards of the department, proper food handling and storage all the time.
- To follow up on the HACCP checklist and time and temperature records.
- Menu writing in corporation with the Executive Chef for airline food presentation including standard recipes.
- Make sure that strict compliance to standard recipe system and conduct quality audits regularly and update recipes if required.
- Daily briefing to the departmental chef on food production to ensure optimum production and minimize wastage.
- Attending weekly departmental head and the airline meetings.
- Review and carry out performance appraisal of relevant department chefs on time as scheduled. Carry out competitive market research as required and advice
- the Executive Chef of new products or products in or out of season.
- Develop positive outgoing interdepartmental daily working relationships especially with purchasing, stores, and engineering.
- Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum.
- Assign training in the department, which is necessary to maintain and improve standard of food quality and profit margins.
- To help Executive Chef in developing and innovating new recipes and planning the annual budget.
- Liaise with other department heads for proper inter department coordination.
- Stay abreast of trends in the food industry to ensure the Taj SATS Air Catering Limited., Chennai food offering and presentation are of cutting edge.
