CENTRAL KITCHEN SOUS CHEF

We are a large-scale catering central kitchen supplying 4000+ pax workers meals daily. We are looking for an experienced and strong Sous Chef who can handle high-volume production, maintain consistency, and lead a large team. Key Responsibilities: Manage daily production of 4000 pax workers meals (breakfast, lunch, dinner)Lead a team of 15-30 cooks, kitchen assistants & packers Ensure all meals are cooked on time and dispatched to dormitories as per schedule Maintain taste, quality, portion control and consistency for bulk cooking Prepare Kerala / South Indian / Indian / Bangladeshi workers menu (rice, curry, dal, veg, chicken, chapati)Control raw material usage, stock inventory, and minimize wastage Ensure SFA hygiene, food safety, HACCP standards are followed 100%Manage production planning, batch cooking, and packing line Train new staff on SOP, hygiene and cooking methods Check food temperature, packing quality, and labeling before dispatch Coordinate with logistics / dispatch team for on-time delivery Control food cost and manpower OT