Role & responsibilities We are hiring Accounts Executive for Finance and Accounts department Preferred candidate profile M.com (Freshers are also welcome ) M.com Experience are also welcome ) For more information please call on 9288025888
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 provisions In 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 environment Experience 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 costs Creativity Eye for detail
Role & responsibilities Develop and maintain food safety and quality systems (e.g., HACCP, GMP, ISO, BRC). Ensure compliance with regulatory and customer food safety standards. Lead internal and external quality audits and implement corrective actions. Monitor production processes to ensure consistent product quality. Investigate and resolve quality and food safety issues. Maintain accurate and up-to-date QA documentation and records. Train and supervise QA staff on quality procedures and food safety practices. Collaborate with production and supply chain teams for quality improvements. Review and approve product specifications and raw material standards. Manage customer complaints and implement preventive measures. Analyze quality data and drive continuous improvement initiatives. Ensure supplier compliance with quality and safety standards. Foster a company-wide culture of quality and accountability.
Roles and Responsibilities Assist in managing kitchen operations, ensuring high-quality food production and presentation. Oversee laundry services, including linen supply management and pest control measures. Coordinate catering activities, from planning menus to execution on event days. Ensure cleanliness standards are maintained throughout the facility through regular housekeeping tasks. Monitor inventory levels of kitchen equipment, supplies, and consumables.
Roles and Responsibilities Perform post-flight duties such as cleaning, disinfecting surfaces, and restocking amenities. Collaborate with other crew members to maintain a safe and efficient cabin environment during flight operations. Conduct pre-flight checks on aircraft equipment and facilities to ensure readiness for takeoff. Provide exceptional customer service to passengers, handling their needs and concerns throughout the journey. Ensure smooth operation of flight attendant activities during flights, including preparation, safety procedures, and emergency protocols.
Role & responsibilities We are hiring Experienced and fresher candidates for CAFS Jaipur In case if you are interested Please call on 9288025888 Preferred candidate profile Freshers are also Welcome 12th Pass are also eligible
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 him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience 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 costs Creativity Eye for detail
Supervise daily quality inspections during order picking • Conduct daily pre-despatch quality checks on all product lines picked for Progressive orders. • Conduct Incoming shipment/delivery quality inspections on all produce lines • Conduct in store inspections to assess fruit quality and handling of Glassfields and competitors product at store level. • Provide accurate and timely Quality reporting • Manage and update all forms and record keeping of quality • Oversee all on HOLD/REJECT product and ensure audit trails • Ensure record keeping and filing is correct and consistent and that all records are following Seeka procedures • Management of quality manual systems and compliance • Ensure fresh produce quality standards are maintained at site level • Minimize loss of fresh produce waste through poor handling and storage practices and sign off on all product dumped due to poor quality. • To oversee training of Warehouse Staff performing quality inspections • Oversee and check the setup of the QC area for equipment, calibration of scales, stationary, forms and files • To undertake other duties as requested • Ensure an uncompromising approach is taken to food safety by all employees. This will be achieved by ensuring recognised food safety requirements are complied with at all times and nothing is done that may compromise any market access accreditation
Role & responsibilities Inventory & Resource Management Prepare and bake a variety of bread, pastries, and desserts as per airline specifications. Ensure all bakery products meet high standards of taste, quality, and presentation. Follow hygiene, food safety, and HACCP guidelines strictly at all times. Coordinate with the kitchen and packing teams to meet flight schedules. Monitor inventory and minimize wastage of baking ingredients.
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 provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience 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 Creativity Eye for detail
Duties and responsibilities are as follows: 1. Financial Statement Examination Auditors are responsible for examining an organizations financial statements, including the balance sheet, income statement, and cash flow statement. Their primary goal is to ensure the accuracy and completeness of these financial records. 2. Compliance Verification Another crucial role of auditors is to verify that an organization complies with relevant laws and regulations. This includes assessing adherence to accounting standards, tax laws, and industry-specific regulations. 3. Risk Assessment Auditors assess an organization’s financial risks, including potential fraud, mismanagement, or errors. They identify and prioritize these risks to focus their audit efforts effectively. 4. Internal Control Evaluation Evaluating an organization’s internal controls is a fundamental responsibility. Auditors examine processes and systems to determine if they safeguard assets, maintain data accuracy, and ensure compliance. 5. Independence and Objectivity Auditors must maintain independence and objectivity in their work. This means avoiding conflicts of interest and ensuring that their judgment remains unbiased. 6. Documentation Accurate documentation is a cornerstone of auditing. Auditors must maintain detailed records of their work, including findings, testing procedures, and conclusions. 7. Communication Auditors communicate their findings to management, boards, and stakeholders. This includes preparing audit reports that highlight any issues or areas for improvement. 8. Recommendations Auditors often make recommendations for improving an organization’s financial and operational processes based on their findings. These suggestions can help enhance efficiency and reduce risk. 9. Follow-Up After an audit, auditors may follow up to ensure that recommended changes have been implemented and that the organization is addressing any issues identified during the audit. 10. Continuing Education To stay current with evolving financial regulations and industry standards, auditors must engage in ongoing professional development and education.
Roles and Responsibilities Unit QA-in-Charge A quality assurance-in-charge in the food safety arena is responsible for policy, strategy and testing methodology to meet regulatory authority compliance in regard to the company product . They also assist in setting food safety standards and ensure that production is maintained at such standards and monitoring effective implementation of Food Safety Management System (FSSC 22K/ HACCP) Is responsible with the HACCP team to liaison with Operational And Quality standard related to the product and process and report to Unit Manager. To ensure that all inspections and tests of Raw materials, in process and Finished Products are Complied with. Accept or reject raw materials after necessary quality evaluation or testing in outside approved laboratory as per company's approved HACCP Plans. Provide adequate guidance to all staffs Responsible for discharging duties as per the companies Approved Standard operating Procedures (SOPs) Monitor sanitation and hygiene standards as per the companys approved Standard Sanitation Operating procedures (SSOPs) and to advice concerned in concurrence with reporting head on measures to be taken for complying with the approved SSOP. Responsible for ensuring that the approved Corrective And Preventive Actions are taken or implemented in time. Initiate action to prevent the occurrence of any Non-conformances related to products or process. Control further processing and or delivery of non-conforming Product until the deficiency or non-conformity has been Corrected. Arrangement for FSSC/ HACCP internal audit. Report to Unit Manager/ QA head/ Dept. reporting head immediately if any critical deviation is noted affecting the safety of the product prior to taking any corrective action. Maintain the Hygiene standards in co-operating with facility department. Provide training to all the staff on hygiene and food safety. Conduct the microbiological laboratory analysis of raw materials & finished products as per company requirement/ sampling plan. Verify documents on timely basis daily/ weekly as per the requirement. Monitor pest control activities are carried effectively as per the contract agreement in accordance with pest control schedule, frequency and proper dosage of approved chemicals. Also make sure that approved, branded and inspire chemicals are used for the entire activity. Desired Candidate Profile M. Sc. Microbiology b. M. Sc. Food Science & Nutrition c. M. Sc. Food science & Quality Control d. M. Sc. Food Technology Of which M. Sc. Microbiology is the most suitable with food industry experience. Perks and Benefits Accommodation+food+medicaid provided. Interested send your resumes on hrdpn@cafs.in or on 885940701. Note:- Only profiles of mentioned desired candidates will be shortlisted Of which M. Sc. Microbiology is the most suitable with food industry experience.
Responsibilities: * Maintain high call quality through coaching and feedback * Manage outbound calls with empathy and professionalism * Meet KPIs related to customer satisfaction and sales performance Health insurance Provident fund Sales incentives
Roles and Responsibilities As the Assistant Manager / Manager, you will be responsible for performing the following tasks to the highest standards: Communicate effectively both verbally and in writing to provide clear direction to team members, observing performance and encouraging improvement. Interview, select, train, supervise, evaluate, counsel, and administer disciplinary procedures for Front Office team members. Monitor lobby traffic and assign team members as required. Review VIP reservations and ensure the proper handling of VIPs and groups, administering amenity orders, and managing incoming guests. Update the system by inputting inventory and non-inventory groups, monitoring special reservation handling requests and oversee rate changes for in-house guests. Compute daily payroll, schedules and other reports, analyze data and make decisions based on prior experiences and knowledge of circumstances to prepare daily and weekly forecasts of expected arrivals and departures. Manage the Front Office team, resolve guests concerns, and implement resolutions by using discretion and judgment. Lead and motivate team members by leading by example and employing competent and consistent management practices. Take responsibility of the hotel as the Duty Manager in the absence of the Assistant Front Office / Front Office Manager. Complete night shift duties acting as the Night Manager when he / she is not on duty. Actively take part in training the team, facilitating formal training sessions and on the job training to ensure that all team members are of the same standard. Attend training where and when required. Act as a coach and mentor to team members, reinforcing standards and expectations and motivating team members to strive for established targets. Maintain discipline amongst team members, ensuring consistency in accordance with the team member handbook, Chinese Labor Law and HR guidelines, appropriately discipline when and where required. Check-in guests in accordance with their reservation details, ensuring that the registration card is completed, reservation information confirmed, Hilton Honors and Frequent Flyer numbers enquired about, and method of payment secured. Ensure that guests are escorted to their rooms, hotel facilities and room features are explained, and luggage is delivered in a prompt manner. Handle complaints promptly and efficiently, taking the necessary action, and informing the Guest Relations Manager to follow-up, where appropriate. Follow-up with guests to ensure satisfaction with problem resolution. Maintain awareness of guests profiles and specific preferences, ensuring that they are acted upon for each reservation. Act as the first point of contact and liaison for VIP guests, ensuring that they are treated personally and recognized as an individual. Allocate rooms in accordance to guests reservations, preferences and remarks, maintaining a systemized and sales focused approach to room inventory management. Promote Hilton Honors and its associated benefits to guests who are not already enrolled in the program, ensuring that existing Hilton Honors members receive personal and professional service that recognizes them as important guests and that their benefits are received. Liaise with Sales, Reservations and Business Development teams to handle corporate guests. Ensure that guests profiles and information are input into the Police Report system in a timely and accurate way. Check registration cards, meeting and function information, billing instructions, financial records and reservation backup to ensure that all information received is acted upon. Complete reports where and when requested, ensuring that they are complete and delivered on time to the respective parties. Keep up to date and aware of competitor activities in order to be proactive and create market advantage. Adhere strictly to standard cash handling procedures amongst team members, ensuring that all team members balance their float and drop the required amount. Adhere to the company s credit policy at all times when handling cash, credit card transactions, city ledgers, providing currency exchange services, LPO and third-party payments for rooms, meetings, F&B and other. Maintain safety deposit boxes, ensuring that guests valuables are always safe and secure. Follow-up on outstanding accounts to ensure no loss of revenue and secure method of payment for upcoming reservations. Maintain the efficiency of departure by checking all guests folios to ensure accuracy of charges. Manage costs effectively by minimizing and controlling expenses. Manage and approve rebates, refunds and discounts where applicable. Maintain awareness of sales opportunities within the hotel, maximizing revenue in an ethical and responsible manner, ensuring that guests receive value for money and adhere to Hilton brand standards. Adhere to the hotel s security and emergency policies and procedures. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Desired Candidate Profile Able to read, write, speak and understand English to communicate effectively with guests and employees. Able to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect and analyze accurate information and resolve conflicts. Strong interpersonal skills to provide overall guest satisfaction. Excellent mathematical comprehension to understand and interpret numbers as they apply to operations in hotels. Thorough organization and supervisory skills. Proficient in accomplishing tasks. Able to work under pressure and deal with stressful situations during busy periods. Perks and Benefits Accommodation Food Group Mediclaim Provided. Interested ones send your resume hrdmaa@cafs.in / 9677216189
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 him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience 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 costs Creativity Eye for detail
Roles and Responsibilities • Primarily responsible for loading and offloading of equipment to and from the aircraft and also be well versed with the ramp safety procedures and ensure strict compliance. • Responsible for systematic galley loading of equipment and also handover to the Crew in a professional manner with proper filled check sheets. • To ensure that all items are offloaded and fresh uplift loaded on the aircraft before removal of the HI loader and the entire procedure is carried out within the specified time. • All flight challans are correctly raised and signed by the appropriate airline authority after the flight. • Plan and supervise correct equipment packing and all class preset and develop procedures, schedules and checklists. • Maintain all records flight wise required as per HACCP and ISO norms and also ensure compliance. • Report any complaints from customers and other departments and keep the Duty Manager / Duty Officer informed about those complaints, findings, reasons and action taken. • Keep his staff under constant supervision and training in order to improve performance. • Ensure that designated sections and areas under him/her are always kept clean, before and after the flight. • Participate in sectional / departmental briefings / meetings, discuss problems related to equipment or staff if any, and suggest improvements. • To ensure that the allocated staff are in proper clean uniform, caps, shoes, well shaven, with clean nails and short hair. • Also perform any other duties and take responsibilities assigned to him by the seniors from time to time. Desired Candidate Profile Education : Graduate / 3 years Diploma in Hotel Management / 1 year Diploma in Aviation / Hospitality Management Experience : 0-3 years experience in service industry Interested send your resume on hrdmaa@cafs.in / 9677216189
R Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area. Assist in training within your department and to attend training sessions when requested in line with hotel requirements Hygiene control Cleaning Schedule. Ensure that all records for the Criterion board are maintained. SOPs for all dishes are implemented with the aid of a Chef de Partie. Training of Commis setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef Attend all relevant meetings Be responsible for stocks and control of wastage, in according to company standards. Assist in maintaining and improving upon budgeted food cost Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef. Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen. Always maintain a high standard of personal appearance and hygiene.
R Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area. Assist in training within your department and to attend training sessions when requested in line with hotel requirements Hygiene control Cleaning Schedule. Ensure that all records for the Criterion board are maintained. SOPs for all dishes are implemented with the aid of a Chef de Partie. Attend all relevant meetings Be responsible for stocks and control of wastage, in according to company standards. Assist in maintaining and improving upon budgeted food cost Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef. Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen. Always maintain a high standard of personal appearance and hygiene.
Job Summary: Responsible for managing the smooth functioning of the overall Security operations of the unit. Main Duties and Responsibilities: Ensure compliance to security policies and procedures for assigned region. Assist, advise, and guide all departments within assigned region on security regulations and procedures to ensure they are understood and adhered to. Make security requirement recommendations for each location based on specific needs. Maintain strong relationships with external law enforcement, civil agencies as required on security matters and emergency situations. Responsible for ensuring the safety and security of all assets and goods of the Company, including third party assets in the custody of the Company and to ensure movement of such assets and goods in accordance with procedures laid down. Monitors and evaluates unit performance on key security issues and programs, recommends corrective action programs appropriately. Responsible for maintaining liaison with various Government agencies such as the local police, fire brigade, Municipal Corporation, BCAS, AAI, & CISF Establishes/maintains robust customer relationship to ensure complete understanding of customer processes to enable the delivery of viable security responses. Responsible for planning, developing and implementing security plans, security programs such as Emergency Response and Crisis Management, Physical Security, Information Protection, Incident Management and/or Investigation, including training of Security personnel in preventive, offensive and investigative aspects of Security issues keeping the requirements of Company in view. Maintains knowledge of complex industry trends, current security issues and security technology and update management on risk and threat that could impact company business. Responsible to perform annual risk analysis for the unit, particularly with respect to level of crime, terrorism, workplace violence, threats from natural and man-made disasters. Responsible for providing leadership, advice and counsel to line management on security policy and practices. Identifies exposures and to recommend and develop corrective plans as appropriate. Provides advice and counsel to management on the expenditures of resources for protection of company assets where compromise or loss of these assets could seriously effect company business. Provides leadership, advice and counsel, control & direction to all security staff in achieving current and long rage strategic program objectives, as also planning and scheduling of Security personnel to ensure optimum utilization of manpower. Serves as staff support to security management and assists in conducting investigations of significant threats and/or the loss or misappropriation of assets. Performs incident analysis and investigation relative to all incidents with advice and closure to all responsible functional management and supporting security management. Develops and implements security coordinator program which includes developing a training program for all security coordinators for each region. Responsible for carrying out any other duties that may be allocated by the Management from time to time. Monitor IR climate, gather intelligence and assist Management in formulating plans / policies to deal with IR issues. Qualifications Education: Bachelors degree in related field and a minimum of 10 years proven fraud, security and/or law enforcement experience, OR in lieu of a degree, a combined minimum of 7 plus years higher education, with equivalent certification, and/or work experience, including a minimum of 5 years proven fraud, security and/or law enforcement experience. Ability to analyze critical situations and react quickly and competently. Proficiency with personal computers as well as pertinent software packages. Knowledge of local government regulations, policies and procedures. Ability to be on call 24 hours a day, 7 days a week. Interested people can send your CV's to hrdmaa@cafs.in
Roles and Responsibilities Perform electrical works, including wiring, installation, maintenance, and repair of electrical systems. Conduct electrical erections at sites to ensure safe and efficient setup of equipment. Troubleshoot issues with electrical panels, circuits, and devices to identify root causes of problems. Collaborate with other teams to resolve complex technical issues related to electricity. Ensure compliance with safety protocols and regulations during all aspects of work.
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