1073 Beverage Jobs - Page 14

Channel Sales, Primary Sales, Secondary Sales, Distributor Handling, General Trade, Territory Sales,

Role & responsibilities Should handle Salons & Parlours Preferred candidate profile 2+ yrs of field sales experience in any company Age below-33 YRS Graduation mandatory Preferred-Male/Female candidates Willing to relocate candidates can apply(Telugu mandatory) Perks and benefits 11 LPA CTC Contact shobhabvots@gmail.com 7406374449

Job description DESIGNATION: SALES OFFICER / SENIOR SALES OFFICER The candidate's age should be between 25 years - 36 years. Selling should be his KEY STRENGTH. Candidates should be from FMCG background (Preferably from Food, Biscuits, Confectionery, Cakes, Cookies, Personal Care Products). Experienced with system-driven organization will be preferred. Computer literacy is required should be tech-savvy using mobile applications and have own Laptop. Responsibilities : Should know primary & secondary sales, distributor management, stock checking, distributors' ROI, product launching, merchandising, team handling etc. Required Candidate profile Education : Graduate/ PG- any specialization. Experience: 4years+ in FMCG preferred Industry Type : FMCG / Foods, Beverages, Confectionery, Personal Care Functional Area : Sales, Retail, Distribution Vacant Locations: ANDHRA PRADESH - Vizianagaram, Kadapa Tamil Nadu- Dindigul, Thanjavur, Madurai, Coimbatore Perks and Benefits As per Best In Industry.

Site Operations Create a comfortable, welcoming, and hospitable experience for employees and their guest. Boost agility in the workplace by managing up-to-date visitor information. Handle internal & external calls and correspondence. All calls, queries and questions to be answered promptly and in an appropriate manner at all times Tactful in dealing with difficult customers/client and strive to minimise any escalation cases Maintain Visitor registers and assist with Visitor Access Passes as required for events Anticipate client needs through observation to create memorable experiences. Ensure proper housekeeping within the Reception areas. Commitment and Attitude - To work in harmonious relationship with co-workers and to learn good decision making while working under pressure. Management Reporting - Complete, accurate and timely submission of Monthly Reports (where applicable ) to Manager Adhoc responsibilities assigned by Facilities Manager. Customer Services Foster a sense of community and create happiness at work for our team, our client, and their guest. Creating a welcoming environment for clients, (internal/external) customers by providing authentic, caring and timely service. Visitor Management Provide personable and efficient visitor registration services. Ensure regulatory compliance in managing visitor access through clients Visitor Management Systems (VMS). Enhance safety and security of our clients facility by management of visitor movement. Execute emergency response plan to ensure safety of client and guest when necessary. 2-years experience in Hospitality and/or Tourism sector or related professional area Prior experience to manage meeting room services is an advantage Diploma/degree from an accredited institute Ability to meet tight schedules and deliver high quality of work High level of communication and interpersonal skills Proficiency with Microsoft Word, Excel and PowerPoint. Good command of verbal and written English

Role & Responsibilities - Monitor and ensure compliance with food safety standards, quality control protocols, and regulatory requirements. - Research and develop new food products, considering factors such as market trends, consumer preferences, and nutritional requirements. - Conduct experiments and trials to optimize food product formulations and processes. - Collaborate with cross-functional teams, including food scientists, engineers, and marketing professionals, to ensure successful product development and launch. - Conduct sensory evaluations and consumer tests to gather feedback on product taste, texture, and overall acceptance. - Collaborate with suppliers and vendors to source high-quality ingredients and raw materials. - Participate in product scale-up and production trials, ensuring smooth transition from lab to commercial production. - Conduct shelf-life studies and stability tests to determine the durability and longevity of food products. - Stay updated with industry trends, new technologies, and scientific advancements in the field of food technology. Preferred Candidate Profile - Bachelor's Degree / Diploma in Food Science, Food Technology, or a related field. Advanced degrees are a plus. - Proven experience as a Food Technologist or in a similar role within the food industry. - Strong knowledge of food science principles, food processing techniques, and food safety regulations. - Familiarity with food product development processes, including formulation, sensory evaluation, and pilot-scale production. - Excellent analytical and problem-solving skills, with the ability to troubleshoot and optimize food product formulations. - Strong attention to detail and ability to work with precision in a lab environment. - Effective communication and collaboration skills to work effectively within a team. - Familiarity with food industry trends, consumer preferences, and market dynamics. - Understanding of quality control procedures and protocols. Candidates from Food Processing Industry, Snacks Company (Sweets & Namkeen) are encouraged to apply. Salary: Negotiable (Salary is not a constraint for deserving candidates)

Designation : Sales Officer / Executive Reports to: Area Sales Manager Experience : 1-6 years in FMCG - General Trade Please note that the applicant must be open for relocation Job Description: Custodian of Nestle business in the assigned territory Ensure product availability at all relevant channels Solely responsible for planning & achieving monthly/ yearly target Maintain and enhance trade relations In charge of distribution set up and secondary sales force set up Network with other functions for achieving overall sales objective and extends support through secondary sales set up for implementation of all activities. Implement all activations (Trade / Consumer) & merchandising (Visibility) programs. Facilitate timely and quality feedback for all activities as per guidelines Overall accountable for all operational programs in the assigned area. Market Working Set monthly, quarterly and yearly target for each Distributor for your region Achievement & monitor progress of Redistribution value and volume targets Ensure product availability at all relevant channels through the distributors sales force per Company guideline Ensure continuous development of the assigned area and addition of new outlets. Distributor Handling Ensure compliance of Distributors with their respective roles & responsibilities Manage and develop individual distributor in an active and profitable manner Ensure the proper and correct execution of sales, discount and trading terms determined by the company Monitor and minimize the level of Bad goods returns Ensure distributors efficient and effective support for the market coverage Monitor Distributors overhead expenses & profitability (ROI) Track on delivery from Distributor to consumers. Develop strong business relationship with distributors, trade and key account in their territories Nestle is committed to providing equal opportunities without any discrimination on the grounds of age, color, disability, origin, nationality, religion, race, gender, or sexual orientation. We are an equal opportunity employer, and we value diversity at our company. For any reasonable accommodation in the recruitment process for persons with disabilities, kindly reach out to your recruiter. Reasonable accommodation includes any appropriate modifications to ensure that persons with disabilities are provided an equal platform in the recruitment process. Role & responsibilities

Objective: To achieve the sales (Primary and Secondary), distribution and merchandising objectives for the specified routes, through a team of Market Growth Representatives for a key market (volume and image) Title: Sales Team Leader Function: Commercial Job Responsibilities: 1. Sales Plan Execution: a. Coordinate and achieve sales objectives for assigned Territory routes by brand and pack on a daily basis for secondary, primary volumes (Physical Cases & unit Cases), Gross revenue (GR) & Net revenue (NR). b. Define route plans of the Market Growth Representatives, Account Developers to optimize coverage cost effectively and ensure adequate productivity. 2. Customer Management: Drive Relationship with Outlets through the team of Market growth representative and Account Developers to ensure sustained business. 3. Market Expansion: a. Drive Horizontal Expansion with respect to number of outlets opened versus target to improve business in the coming years. b. Take up the responsibility of opening new outlets during market visits and provide necessary support in terms of elements, discounts, coolers etc. c. Drive conversion of high value/ high visibility outlets to Depth Outlets (Happy Deal, Vision 2020, Teen & College Outlets, Outlets in Emerging Channels) and ensure execution as per Company norms. d. Market share gain through various ground level interventions such as driving outlet level billing vertically & horizontally. 4. Market Execution: Execute Channel Programmers, Promotional activities for the given set of outlets. Plan for merchandising elements, coolers based on outlets/ market requirements and as per the RED standards. Prepare MGR wise action plans for improving RED (Right Execution) parameters, HE etc. 5. People Management: a. Carry out on job trainings with Market growth representatives (Off Role) to improve Execution skills on the job. Track PJP (Permanent Journey Plan) Compliance and other productivity Metrics of the team and provide inputs to improve the same via OJT b. Evaluate performance and skills of MDs and provide inputs via on-the-job coaching, training etc. c. Conduct Joint Weekly, Monthly Review with ASM to review performance wrt Sales, Execution Parameters of MDs and work on agreed actions. d. Review Performance and market issues to be resolved via daily Gate Meetings 6. Budget Management: a. Propose Discount spend for given set of outlets to drive business. Closely monitor customer outstanding and claims and ensure compliance to credit and other policies. 7. Asset Control: Ensure regular tracking of our Assets and ensure asset movements etc in compliance to the Asset Policy. 8. Distribution Management: In routine ensure monitoring distributor ROI, SKU wise margins, DMS (Distribution Management System), scheme spend distributor to market outlets. Supervises: Market Growth Representatives and Account Developers Direct Reports: No Grade (Internal Reference): Geographical Scope: Reports To: Area Sales Manager Business Knowledge: Knowledge of Sales & Distribution preferably in an FMCG Company Job Requirements: Qualifications: Graduation or MBA Experience: 4 - 8 years Travel: Continuous travel within the designated area 80% Travel in a month

Posted On 13th Jun, 2025 : Position Overview: We are seeking a motivated and results-driven sales officer to join our dynamic team in the FMCG sector. The ideal candidate will be responsible for driving sales, building strong customer relationships, and executing strategies to achieve sales targets. Key Responsibilities: Meet or exceed monthly and annual sales targets through effective planning and execution. Build and maintain strong relationships with existing and potential clients and distributors to enhance customer loyalty. Conduct regular market research to identify trends, the competitive landscape, and customer preferences. Promote our product range to retailers and distributors, ensuring visibility and availability in the market. Prepare and present sales reports, forecasts, and analysis to management. Work closely with marketing and supply chain teams to align sales strategies and ensure timely product delivery. : 3-6 years of experience in sales within the FMCG industry. Strong understanding of sales principles and customer service practices. Excellent communication and negotiation skills. Why Join Us Be part of a dynamic team in a fast-paced industry. Opportunity for professional growth and development. Contribute to the success of a leading company in the FMCG sector. Key Skills : Company Profile We believe food should nurture heart, make the tummy happy --- inspire the soul. Our team is working on this mission for the past 25 years! We have created the finest edible ---s, that provide you good health with every drop of ---, for you to indulge without guilt. We are one of the most trusted names in Gujarat & Western India, --- is exp---ing every minute across india, with policy of Quality First. With wide range of edible --- variants, has made company, a market leader, a position which is enjoyed for almost more then two decades. At the time (1992) when company entered the market, which was already a saturated one, it was a mammoth task, but the dynamic man behind company had strong determination & vision.

Posted On 26th Jun, 2025 : Overview: The Bakery Chefwillberesponsibleforthepreparation,creationandexecutionofalldessertsandother bakedgoodsandwillassistinoverseeingtheoverallrunningofthepastrykitchen,cleanlinessand organization. EssentialJobFunctions Prepareawidevarietyofgoodssuchascakes,cookies,pies,breadetc.followingtraditionaland modernrecipes Assistwithdeveloping,implementing,andmaintainingnewrecipes,presentations,andproducts. AssistthePastryChefwiththecoordinationanddirectionofthepastryoperation. Supervisesthepreparationandproductionofallbakedgoods Preparesspecialtybakedgoodsforin-houseandcateredevents Inspectthequalityoftheingredientsandmeasurethemforspecificrecipes Pairrecommendeddessertswithappropriatenon-alcoholicdrinks,etc. Control effectivestorageandstocklevels,whilealwaysbeingcost-conscious Checkqualityofmaterialandconditionofequipmentanddevicesusedforbaking Analyzesfoodcostsanddeterminesmostcost-effectiverecipeswhilemaintainingquality Identifystaffingneedsandhelprecruitandtrainpersonnel Providestrainingandguidancetopastrystaffperformingrelatedwork Ensurekitchenequipmentisingoodconditionandmeetsallrequirements Performsotherdutiesasassignedtomeetbusinessneeds SupervisoryResponsibilities Supervisesday-to-dayactivities;providesaHandsOnapproachto training,planning,assigninganddelegatingwork.Encourageselevatedperformance,leadsbyexample, anddisciplinesemployeesforthepurposeofimprovingthePastryDepartmentsstandardsofexcellence. Key Skills : Company Profile The Culinary Expeditionstartedoff as a Bakery which later diversified to bacome a fusion food chain. Overall501-1,000 employees working. Best and famous cafe/restraurant in Ahmedabad.

Posted On 21st May, 2025 : : We are looking for a skilled Catering Chef to prepare, cook, and finish complex Asian and Continental dishes using fresh ingredients and traditional cooking methods. You will work closely with senior chefs and our Culinary Designer to create outstanding culinary experiences for our clients. Responsibilities: Prepare, cook, and finish complex made-to-order Asian and Continental dishes. Prepare complex marinades, concentrated stocks, herb & spice blends, and ingredient fusions as formulated by our Culinary Designer and/or Head Chef. Assist in planning seasonal dishes and specials in addition to our established menus. Collaborate with senior chefs and the Culinary Designer. Train and supervise junior chefs and team members. Monitor and manage food waste, handle supplier relationships, and perform rotation quality checks. Implement and ensure compliance with hygiene and health & safety guidelines. Regulate and monitor food temperatures. Assist in cost analysis and review. Prepare reports and schedules, and perform key duties as assigned. : Relevant training such as a diploma or degree in culinary arts. Minimum of 5 years of experience in a similar role. Strong leadership, communication, and organizational skills. Good administration skills with proven ability to maintain food & wage costs. Positive and energetic attitude. Passion for cooking and delivering memorable dining experiences. Key Skills : Company Profile The Culinary Expeditionstartedoff as a Bakery which later diversified to bacome a fusion food chain. Overall501-1,000 employees working. Best and famous cafe/restraurant in Ahmedabad.

Job description DESIGNATION: SALES OFFICER / SENIOR SALES OFFICER The candidate's age should be between 25 years - 36 years. Selling should be his KEY STRENGTH. Candidates should be from FMCG background (Preferably from Food, Biscuits, Confectionery, Cakes, Cookies, Personal Care Products). Experienced with system-driven organization will be preferred. Computer literacy is required should be tech-savvy using mobile applications and have own Laptop. Responsibilities : Should know primary & secondary sales, distributor management, stock checking, distributors' ROI, product launching, merchandising, team handling etc. Required Candidate profile Education : Graduate/ PG- any specialization. Experience: 4years+ in FMCG preferred Industry Type : FMCG / Foods, Beverages, Confectionery, Personal Care Functional Area : Sales, Retail, Distribution Vacant Locations: ANDHRA PRADESH - Vizianagaram, Kadapa Tamil Nadu- Dindigul, Thanjavur, MAdurai, Coimbatore Perks and Benefits As per Best In Industry.

Job description DESIGNATION: SALES OFFICER / SENIOR SALES OFFICER The candidate's age should be between 25 years - 36 years. Selling should be his KEY STRENGTH. Candidates should be from FMCG background (Preferably from Food, Biscuits, Confectionery, Cakes, Cookies, Personal Care Products). Experienced with system-driven organization will be preferred. Computer literacy is required should be tech-savvy using mobile applications and have own Laptop. Responsibilities : Should know primary & secondary sales, distributor management, stock checking, distributors' ROI, product launching, merchandising, team handling etc. Required Candidate profile Education : Graduate/ PG- any specialization. Experience: 4years+ in FMCG preferred Industry Type : FMCG / Foods, Beverages, Confectionery, Personal Care Functional Area : Sales, Retail, Distribution Vacant Locations: MAHARASHTRA- AURANGABAD ; JALGAON ; DHULE ; PARBHANI ; NASHIK ; JALNA Perks and Benefits As per Best In Industry.

Role & responsibilities :- A bartender in a hotel primarily mixes and serves alcoholic and non-alcoholic beverages to guests. They also play a crucial role in creating a positive and welcoming atmosphere, often acting as a first point of contact for guests. Their duties extend beyond just drink preparation to include maintaining a clean and organized bar area, handling payments, and sometimes assisting with food service. Here's a more detailed breakdown of a hotel bartender's responsibilities: Core Responsibilities: Beverage Preparation & Service: Mixing drinks, serving alcoholic and non-alcoholic beverages, and ensuring proper presentation. Customer Service: Greeting guests, taking orders, providing recommendations, and ensuring customer satisfaction. Maintaining the Bar Area: Keeping the bar clean, stocked, and organized, adhering to sanitation and safety procedures. Handling Transactions: Processing payments, managing cash and credit card charges, and potentially handling room charges. Inventory Management: Assisting with bar inventory, ordering supplies, and ensuring proper storage and rotation of items. Additional Responsibilities in a Hotel Setting: Providing Information: Being knowledgeable about hotel amenities, local attractions, and events, offering recommendations to guests. Handling Complaints: Addressing guest complaints and concerns related to the bar service or other hotel aspects, involving a supervisor when necessary. Collaboration: Working with other hotel staff, including servers and kitchen staff, to ensure smooth operations. Adapting to Needs: May be required to assist with setting tables, serving food, or other tasks as needed to support overall service. Skills Required: Mixology: Knowledge of drink recipes, mixing techniques, and the ability to create a variety of cocktails and beverages. Customer Service: Strong interpersonal and communication skills to interact with guests in a friendly and professional manner. Organization and Efficiency: Ability to manage multiple tasks, maintain a clean workspace, and handle transactions efficiently. Product Knowledge: Familiarity with different types of beverages, ingredients, and bar equipment. Adaptability and Problem-Solving: Ability to handle unexpected situations, resolve guest issues, and adapt to the demands of a fast-paced environment. Interested Candidate kindly share their CV on this number 7303646404/9810287404 OR Mail-djchrd8@gmail.com . Regards HR Aachika Contact -9810287404

Key Responsibilities: Assist in preparing and serving beveragesalcoholic and non-alcoholicaccording to standard recipes and guest preferences. Support the Head Bartender in daily bar setup, stocking, and closing activities. Maintain cleanliness and organization of the bar counter, equipment, and storage areas at all times. Ensure compliance with hygiene, health, and safety standards as per company and local guidelines. Refill garnishes, mixers, glassware, and other bar essentials as needed during operations. Engage guests courteously and professionally, offering recommendations and taking feedback constructively. Monitor stock levels and report shortages to the Bar Manager. Support the team during high-volume periods and special events.

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working & Collaboration.

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working & Collaboration.

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working & Collaboration.

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working & Collaboration.

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working & Collaboration.

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working & Collaboration.

To report for duties well-groomed and in proper uniform (Haircut Nails Uniform Shoes Pad pencil etc.) Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis end place correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the site Maintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place and see that clean dry and proper equipment is used as per the SOP laid down

To handle counter service of day to day foodcourt operations Daily counter set up and execution of all meal operations Maintain service and hygiene standards as per Sodexo standards Good communication skill

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail