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.