7244 Cooking Jobs - Page 45

We are looking for North Indian cum Tandoor CDP, Minimum 2 years of working experience required as CDP. Candidates from north India are preferred. Food and accommodation will be provided. Job Type: Full-time Pay: ₹26,000.00 - ₹28,000.00 per month Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Job description of Commi 1 ( 1- Conti / 1 Pizza / 1 Tandoor ) Role & responsibilities · Prepare and Cook (continental /Pizza/Tandoor) dishes according to recipes. · Assist senior chefs in daily kitchen operations. · Ensure cleanliness and organization of the kitchen. · Maintain inventory and stock levels. · Comply with health and safety regulations. · Manage and mentor the staff when required. · Ensure high standards of food quality, taste, and presentation. Preferred candidate profile · Bachelor’s Degree or diploma in Culinary Arts or related Field · Minimum 6 Years of Experience in continental/Pizza/Tandoor · Strong knowledge of continental cooking techniques and food safety. · Ability to work efficiently under pressure, not compromising on the quality. Perks and benefits · Competitive salary with performance-based bonuses. · Comprehensive health insurance plans. · Opportunities for professional development and career growth. · Exclusive employee discounts and perks. · Paid leaves and monthly incentives. · Salary Budget – 18k to 21k Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹21,000.00 per month Benefits: Health insurance Leave encashment Experience: Conti/Pizza/Tandoor: 3 years (Required) Location: Mohali, Punjab (Required) Work Location: In person

Job description of Commi 1 ( 1- Conti / 1 Pizza / 1 Tandoor ) Role & responsibilities · Prepare and Cook (continental /Pizza/Tandoor) dishes according to recipes. · Assist senior chefs in daily kitchen operations. · Ensure cleanliness and organization of the kitchen. · Maintain inventory and stock levels. · Comply with health and safety regulations. · Manage and mentor the staff when required. · Ensure high standards of food quality, taste, and presentation. Preferred candidate profile · Bachelor’s Degree or diploma in Culinary Arts or related Field · Minimum 6 Years of Experience in continental/Pizza/Tandoor · Strong knowledge of continental cooking techniques and food safety. · Ability to work efficiently under pressure, not compromising on the quality. Perks and benefits · Competitive salary with performance-based bonuses. · Comprehensive health insurance plans. · Opportunities for professional development and career growth. · Exclusive employee discounts and perks. · Paid leaves and monthly incentives. · Salary Budget – 18k to 21k Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹21,000.00 per month Benefits: Health insurance Leave encashment Experience: Conti/Pizza/Tandoor: 3 years (Required) Location: Mohali, Punjab (Required) Work Location: In person

Job Title: Private Chef (Live-in ) Interview Location: New Delhi, India Job Location Dubai Salary: ₹70,000 – ₹90,000 per month (depending on experience) Note; Please share your resume on WhatsApp no 9625432313 Job Type: Full-time Job Description: We are looking for an experienced and professional Private Chef to manage all meal preparations for a high-profile family in Delhi. The ideal candidate should be skilled in multi-cuisine cooking and passionate about healthy, high-quality food. Key Responsibilities: Prepare daily meals (breakfast, lunch, dinner, snacks) for the family Create weekly menus based on family preferences and dietary needs Cook a variety of cuisines – Indian, Continental, Asian, Italian, etc. Maintain cleanliness and hygiene in the kitchen Handle grocery shopping, stock management, and kitchen inventory Plan and cook for family events, guests, and special occasions Follow dietary restrictions (e.g., vegan, gluten-free, low-oil, diabetic-friendly) Ensure minimal food wastage and cost-effective kitchen operation Requirements: Minimum 5 years of experience as a private/home chef or in luxury hospitality Expertise in vegetarian and non-vegetarian Indian and international cuisines Good communication skills (basic English or Hindi) Polite, disciplined, and well-groomed Ability to maintain confidentiality and respect family privacy Food safety and hygiene knowledge (certification preferred) Accommodation & Meals: Optional live-in facility can be provided Meals included Contact: 9625432313 Job Type: Full-time Pay: ₹50,000.00 - ₹80,000.00 per month Benefits: Food provided Experience: Private Chef: 10 years (Required) Location: Delhi, Delhi (Required) Willingness to travel: 75% (Preferred) Work Location: In person

Job Summary: Responsible for managing the Continental kitchen section, ensuring smooth preparation of western dishes and maintaining high culinary standards. Key Responsibilities: Handle preparation and presentation of dishes like steaks, pastas, soups, salads, and European mains. Lead a team of Commis chefs and allocate tasks. Maintain cleanliness and hygiene in workstations. Ensure food is cooked to required taste and consistency. Maintain stock and order ingredients. Innovate and introduce new dishes. Train junior staff and ensure compliance with HACCP/FSSAI guidelines. Requirements: Culinary diploma or equivalent. 3–5 years of experience in Continental cooking. Creativity in presentation and flavor. Ability to work long shifts in a high-volume kitchen. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Performance bonus

Web Developer (Junior role) About Organization - Finovista is a leading global Service Provider based in India, specializing in Technical Assistance, Program Management, Capacity Building, and In-country Representation in key development sector. Our expertise lies in sectors crucial to sustainability and global development, including climate change, energy, clean cooking, rural technologies, advanced manufacturing, and climate finance. With a strong commitment to delivering innovative solutions and driving positive change, we have a proven track record of successful program management and implementation. Our extensive partnerships extend to Development Agencies, Governments, Universities, Business Chambers, Corporates, Startups, and SMEs. Finovista is implementing the Technology Development Fund (TDF) Scheme in collaboration with DRDO to promote indigenous defence technologies, especially supporting Indian MSMEs and startups. Also, they have multiple international projects in the area of science and clean energy. About the Project- This role supports the Technology Development Fund (TDF) scheme of DRDO, executed by the Directorate of Technology Development Fund. The initiative focuses on strengthening the defence technology development ecosystem by enabling MSMEs and startups through grants and structured support. candidate selected will be part of the TDF Desk managed by Finovista, working directly on technology management, website operations, stakeholder outreach, and related IT functions. Job Location – New Delhi Note: As DRDO HQ is a high security zone, selected candidates will need to get a Police Clearance Certificate upon joining Finovista. Key Responsibilities • Support the design, development, and maintenance of the TDF website. • Ensure functional, accessible, and user-friendly web interfaces. • Assist in enhancing features such as website analytics, blogs, admin dashboard tools, project management components, and compliance. • Develop and maintain web applications using, PHP, and Laravel. • Hands-on experience with Laravel, along with Core PHP, CakePHP, CodeIgniter, HTML5, CSS3, JavaScript, jQuery, AJAX, and Bootstrap • Assist in custom module integration. • Help manage MySQL/MariaDB databases, ensuring query efficiency and data security. • Support integration of APIs and third-party services. • Conduct routine server checks and assist with backup, monitoring, and security protocols (Linux/Ubuntu/Apache stack). • Coordinate with the NIC team for server hosting, website hosting compliance (including CERT-IN guidelines, if applicable), and necessary upgrades. Qualifications • Graduate/Postgraduate in Engineering or IT (preferably in CS/IT, ECE, Electrical, or related streams) with minimum 60% marks. • 6 months to 3 years of relevant experience in website development and management. • Hands-on experience with: PHP (Core, Laravel, CakePHP, CI), HTML5, CSS3, JavaScript, jQuery, AJAX, Bootstrap. • Familiarity with Linux/Ubuntu, Apache servers, and basic server administration. • Exposure to website audits, security protocols, and compliance standards like CERT-IN is a plus. • Good communication skills and ability to work in coordination with stakeholders. Kindly share the resume at career@finovista.com with statement of suitability/position applied for, current CTC, expected CTC, current location and Notice period. Only shortlisted candidates will be called for an in-person interaction. Prefers candidates staying at New Delhi or nearby.

About Xpanse Coffee: At Xpanse Coffee, we blend the art of great coffee and continental cuisine with the precision of technology. As a tech-driven coffee chain, we’re redefining the café experience to meet the needs of today’s fast-paced world delivering quality, consistency, and efficiency at every touchpoint. Join us as we build a seamless and elevated café culture across our expanding network. Job Overview: As a Commis I , you will be a key part of our kitchen brigade, responsible for preparing high-quality food in accordance with our recipes and presentation standards. You will work closely with the culinary team to ensure a smooth, clean, and efficient kitchen operation that supports our commitment to excellence. Key Responsibilities: Assist in the preparation, cooking, and presentation of food items under the guidance of senior kitchen staff. Maintain consistency in taste, quality, and presentation as per Xpanse Coffee’s standards. Ensure all ingredients, tools, and stations are properly prepared and organized before each service. Follow food hygiene and safety standards strictly. Coordinate with the service team for timely delivery of food orders. Maintain cleanliness and organization of the kitchen work area. Receive and store kitchen supplies, checking for quality and freshness. Support inventory control by properly labeling and storing food items. Adhere to standard operating procedures and participate in training sessions. Qualifications & Skills: Diploma or certificate in Culinary Arts or relevant training. Minimum 2 years of kitchen experience in a café, restaurant, or hotel environment. Strong passion for food preparation and learning. Basic knowledge of kitchen equipment and food safety practices. Ability to work in a fast-paced, high-volume environment. Good communication skills and a team-oriented attitude. What We Offer: A dynamic and modern work environment. Opportunities for growth and skill development. Staff meals Being part of a forward-thinking and expanding brand. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person

A tandoor chef is a culinary professional specializing in the preparation and cooking of food using a tandoor, a cylindrical clay oven. They are experts in creating dishes like tandoori chicken, naan bread, and other dishes cooked at high temperatures in the tandoor. Cont- 9389524926 Job Types: Full-time, Permanent Pay: ₹18,799.57 - ₹29,747.24 per month Benefits: Food provided Health insurance Work Location: In person

Home Cook Wanted We are looking for a dependable and skilled home cook to prepare nutritious, homestyle meals on a regular basis. Ideal for someone who enjoys cooking and takes pride in simple, well-made food. Atleast one year experience Must maintain hygiene and consistency Location: Chandigarh To apply, contact us at 7009728144 Job Type: Full-time Pay: ₹20,000.00 per month Work Location: In person

Please call 9947350555 more details Prepare and cook a variety of South Indian dishes with precision and authenticity Develop and innovate menu items while maintaining traditional recipes Oversee kitchen staff and ensure efficient kitchen operations Manage inventory and order supplies as needed Ensure adherence to all food safety and hygiene standards Train and mentor junior chefs and kitchen assistants Collaborate with management to plan and execute special events and promotions Monitor food quality and presentation to ensure customer satisfaction Expertise in South Indian cooking techniques and recipes Menu planning and development Inventory management Food safety and hygiene Team leadership Time management Creativity in culinary arts Customer service orientation Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Education: Diploma (Preferred) Experience: Chef: 4 years (Preferred) Language: Malayalam (Preferred) Work Location: In person

Additional Information Job Number 25120520 Job Category Food and Beverage & Culinary Location Kochi Marriott Hotel, Lulu International Shopping Mall, Kochi, Kerala, India, 682024 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Summary: The Chinese Chef is responsible for preparing and presenting Chinese dishes with authenticity, creativity, and consistency. The chef must specialize in wok techniques and Chinese flavor profiles while ensuring guest satisfaction through quality and timely service. Key Responsibilities: Prepare soups, stir-fries, noodles, rice, sauces, and dim sum. Operate the wok station efficiently and safely. Monitor food quality, flavor, and presentation consistency. Collaborate with F&B team for menu planning and pricing. Train junior kitchen staff in Chinese cooking techniques. Maintain hygiene and cleanliness in the kitchen. Manage inventory of Asian ingredients, sauces, and supplies. Innovate new dishes and participate in food festivals. Requirements: 3+ years of experience in Chinese cuisine (preferably hotel-based). Deep knowledge of Chinese herbs, spices, sauces, and cooking tools. Experience with live counters and buffet-style cooking. Culinary diploma in Oriental cuisine is a plus. Flexibility to work long hours and handle high volumes. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Performance bonus

Responsibilities: Guiding guests to appropriate dining tables based on their preferences. Preparing tables with fresh linens, utensils, napkins, and condiments. Keeping server stations well-stocked with tableware, napkins, and condiments. Clearing used tableware from dining areas and transporting them to the kitchen for cleaning. Supporting the wait staff in serving meals to guests when required. Assisting wait staff with processing payments from customers. Undertaking cleaning tasks, such as sweeping, mopping, vacuuming floors, and polishing surfaces as needed. Addressing customers' inquiries about meal ingredients and cooking methods. Informing the manager about low or exhausted restaurant inventory. Qualifications and Skills: A high school diploma, GED, or equivalent qualification. Previous experience in the foodservice or hospitality sector. Familiarity with food safety and handling practices. Capability to remain standing for long durations. Strong analytical and problem-resolution abilities. Excellent time management and organizational capabilities. Effective verbal communication proficiency. Outstanding customer service and interpersonal skills. Job Type: Full-time Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Experience: total work: 1 year (Preferred) Work Location: In person

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate duties for all kitchen staff. Ensure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and procedures. Ensure that equipment and materials are not left in the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments 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. Experience in menu planning and production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail

Perform diversified cleaning and housekeeping activities (as mentioned in the contract) of the client premises. Maintain all areas assigned in a perfect state of cleanliness.Proper use of chemicals and other cleaning agents. Collection and disposal of garbage. Proper use of cleaning equipment.Carry out any other duty as instructed by the Supervisor/Manager Attend all scheduled staff training and safety meetings. Estimate time and materials required on work orders.Maintain work area and equipment in a clean and orderly condition following all prescribed regulations. Know current Safety Regulations.Respond to emergency call-in situations. Have necessary stock and tolls to perform the cleaning and housekeeping activities.Make daily rounds of premises as assigned by Supervisor

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers 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 Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

To maintain hygiene and cleanliness for allotted areas Key Responsibilities Clean and maintain all areas assigned Collection and disposable of garbage Work area cleaning and sanitization Refilling of all consumables Use of appropriate cleaning equipment and chemicals Duties as scheduled for each work area Maintain high level of Safety and hygiene Respond and close all calls with regards to immediate assistance for cleaning Daily rounds of allocated area Well-groomed at all times Complying with all HSE requirements Ensuring the cleanliness and hygiene of allocated area Usage of appropriate cleaning agents and equipment Completing work allotted within the defined time and frequency Being well groomed Using appropriate PPE

Company Overview Ajanta Soya Limited was incorporated on January 13, 1992, under the Companies Act, 1956. The company is a prominent player in the manufacturing of Vanaspati, Cooking Oils, and Specialty Fats, with a primary focus on products such as biscuits, puffs, pastries, and other applications. With a strong presence in the market for over 3 decades, ASL has demonstrated continuous expansion, industry leadership, and a commitment to delivering high-quality products. Location: Bhiwadi, Rajasthan Job Overview The Packaging cum Dispatch Head is responsible for overseeing the complete end-to-end operations from product packing to final dispatch. This role ensures efficient and timely packing of products, maintains inventory accuracy, manages dispatch operations including scheduling and tracking of trucks and tankers, and ensures adherence to quality and safety standards. The position requires coordination with multiple teams including production, finance, sales, and operations to ensure seamless workflow from packing to delivery. KRA & KPI Key Result Areas (KRA) Key Performance Indicators (KPI) All Packing Should Be Done on Time % Packing Not Done on Time All Vehicle Loading Should Be Done on Time % Loading Not Done on Time All Production Vouchers Should Be Entered on Time % Production Vouchers Not Done on Time All Tankers Should Be Loaded Properly % Tankers Not Loaded Properly All Packing Quality Complaints Should Be Resolved on Time % Complaints Not Resolved on Time All Trucks Should Be Dispatched Within 24 Hours % Dispatches Not Done on Time All Tanker Should Be Dispatched Within 24 Hours % Dispatches Not Done on Time All Invoices Should Be Matched Count of Total Invoices / Oil Invoices Protocols Receive and review packing requirements on daily basis Review and check that the packing area is clear and hygienic Check the quality of packing at hourly intervals to ensure all packing is done neatly Timely start the packing machine and align contractors & workers accordingly Ensure packing material inventory is sufficient for next day plan Ensure plant has sufficient stock in inventory to carry out packing during entire day General inventory management of preventive maintenance is available Ensure that all dispatch-related documents are verified and signed by authorized personnel before being processed Ensure tankers are dispatched according to pre-established schedules with appropriate records maintained Regular follow-up with accounts and finance teams to ensure overdue payments are collected Maintain an updated tanker plan with accurate details such as the bargain number Adhere to dispatching protocols for accurate record-keeping in the 1.3 tanker sheet and other relevant documents Role Tasks 1. Stock Management & Inventory Control Check stock of finished goods and packing materials in the godown daily. Verify physical stock regularly (VP, R.O., Bakery) and ensure it matches Tally records. Maintain the FIFO (First-In-First-Out) system for stock handling. Conduct regular checks for old goods stock and ensure proper stock rotation. Highlight if any stock holds for more than 1 week. Cross-verify all stock entries and physical stock for discrepancies 2. Production Planning & Reporting Review daily packing plan based on the ASL FG production sheet. Check and ensure daily R. Oil filling and Vanaspati filling reports in designated books Monitor and check the dashboard daily to ensure updates are accurate. Fill in and maintain the tanker sheet whenever a tanker is loaded Update and submit all required reports 3. Operational Management Start machines at the correct time and ensure smooth operations Ensure machines are cleaned thoroughly before releasing labor after shifts Ensure cleanliness of the packing area every morning Check and arrange stock material, packing material, and verify placement of labels Coordinate with the tanker fleet and ensure appropriate tankers are called as per dispatch plan Confirm that drivers are informed and ready for departure as scheduled 4. Quality Assurance & Compliance Regularly check the weight of tins to ensure accuracy Verify and monitor the loading of vehicles to ensure proper handling Ensure stock materials in the godown are arranged properly Coordinate with logistics and production teams for smooth operations 5. Invoice Management & Documentation Ensure that all dispatch invoices are checked for proper signatures and accuracy Verify that invoices align with dispatched products and transport documentation Create dispatch invoices in accordance with planned deliveries Cross-check product bills to ensure they match dispatch invoices and product quantities Ensure that product bills are accurately checked for each dispatched tanker 6. Payment & Financial Coordination Monitor overdue payments for trucks and tankers Follow up with finance or accounts department to ensure timely collection of payments Keep records of payment status and take necessary actions to resolve overdue payments 7. Transportation & Logistics Planning Plan the dispatch of tankers according to daily/weekly schedule Assign appropriate tanker numbers along with relevant bargain numbers for tracking Ensure that tanker routes and schedules are optimized for efficiency Regularly check TPT bilty documentation to ensure trucks/tankers are inspected every 10 days Ensure TPT bilty aligns with dispatch requirements and compliance regulations Skills Required Strong organizational and time-management skills Attention to detail for accurate invoice and documentation processing Proficiency in using dispatch management systems and dashboards Proficiency in Tally software Ability to operate and troubleshoot packaging machinery Excellent communication skills for coordination with tankers, drivers, and internal teams Problem-solving and decision-making skills Ability to work under pressure and manage multiple tasks simultaneously Experience in handling daily dispatch of 300 to 400 tons, 30 to 40 trucks Excellent organizational and time management skills Knowledge Required Strong understanding of packing processes, materials, and equipment Knowledge of inventory management and FIFO practices Familiarity with hygiene and safety standards in a production environment Understanding of stock management systems Knowledge of dispatch and logistics operations Understanding of invoicing and payment processes Familiarity with tanker management and planning Knowledge of legal regulations concerning transport and dispatch operations Understanding of packing of pouches, bottles, tins, boxes, etc. Proficient in Microsoft Excel or similar software for maintaining records

Job Summary: The Indian Chef will be responsible for preparing and presenting authentic Indian cuisine that aligns with traditional culinary techniques. The role involves handling kitchen operations specific to Indian food, supervising junior chefs, and maintaining high standards of food hygiene and quality. Key Responsibilities: Prepare a wide variety of Indian dishes including gravies, curries, breads (roti, naan), rice, snacks, and tandoori items. Ensure consistent quality, taste, and presentation of all food items. Supervise kitchen operations for Indian cuisine section. Develop and update Indian menus in collaboration with the Executive Chef. Maintain inventory of Indian spices and ingredients; manage procurement and storage. Train and mentor junior kitchen staff. Maintain food cost within budget and minimize wastage. Ensure adherence to health, hygiene, and safety standards as per FSSAI norms. Requirements: Minimum 4–5 years of experience in Indian cooking (hotel/resort experience preferred). Strong knowledge of regional Indian cuisines and traditional methods. Ability to handle Tandoor and bulk preparations. Culinary diploma or relevant certification preferred. Ability to work under pressure and manage high-volume operations. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Performance bonus

Here’s a sample Job Description (JD) for an Office Boy position. You can customize it based on your company's specific needs: Job Title: Office Boy Location: [Your Company Name & Location] Job Type: Full-time / Part-time Reports To: Admin Officer / Office Manager Job Summary: We are looking for a reliable and hardworking Office Boy to support day-to-day office operations. The ideal candidate will be responsible for basic clerical tasks, maintaining cleanliness, and providing general support to staff and visitors. Key Responsibilities: Serve beverages (tea/coffee/water) to staff and visitors. Clean and maintain the office premises, including restrooms, pantry, and meeting rooms. Handle office errands such as photocopying, filing, and organizing documents. Assist in setting up meeting rooms and preparing materials. Manage courier and mail services (incoming and outgoing). Run outside office errands (e.g., bank, post office, suppliers) as needed. Monitor and refill office supplies and pantry items. Dispose of garbage properly and maintain hygiene standards. Provide basic support to administrative staff and respond to requests as needed. Requirements: High school diploma or equivalent preferred. Prior experience as an office boy/helper is a plus. Honest, punctual, and physically fit. Ability to follow instructions and work independently. Courteous and presentable with a positive attitude. Job Type: Full-time Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Cell phone reimbursement Experience: Cooking: 2 years (Required) Cleaning : 2 years (Required) Office boy: 2 years (Required) Work Location: In person

Description Job Location: Balangir, Odisha About the role: The Survey Engineer role will work on installations & commissioning post sales. This person will be accountable to drive quality installations and its monitoring. This role will manage the vendors for installation and sourcing along with optimal customer centricity and inclusivity. This role will supervise a team of installers and monitor the work. Key Responsibilities Work on site inspection, prepare ite survey and Bill of Materials (BOM) report in alignment with the Solar engineer Work on overall proceedings during installation work executed by EPC vendor on site and share completion report. Post Net-metering at customer premises, plant activation and application installation on customer device. Work on post installation survey Controlling end-to-end operations for rooftop solar projects. Skills, Knowledge and Expertise 1-3 years of professional work experience Previous experience in driving sales within the same channel or from a similar industry Good Collaboration skills & ability to build strong partnerships with business partners & internal stakeholders Good connect and network within the industry Problem-solving skills, critical thinking logical reasoning & data analysis Benefits Professional growth in a dynamic, rapidly expanding, high-social-impact industry An open-minded, collaborative culture made up of enthusiastic colleagues who are driven by the challenge of innovation towards profound impact on people and the planet. A truly multicultural experience: you will have the chance to work with and learn from people from different geographies, nationalities, and backgrounds. Structured, tailored learning and development programs that help you become a better leader, manager, and professional through the Sun King Center for Leadership. About Sun King Sun King is the world’s leading off-grid solar energy company, combining cutting-edge product design, fintech, and field operations to deliver energy access for the 1.8 billion people who live without an affordable and reliable electric-grid connection. Sun King has connected more than 20 million homes to solar power across Africa and Asia, adding over 200,000 homes each month. Sun King makes solar products affordable to low-income households and businesses via ‘pay-as-you-go’ purchase financing. Sun King installs solar after customers pay a small deposit. Customers then make small, manageable payments of as little as US $0.11 a day via mobile money or cash. Instead of paying for expensive, polluting, and health-damaging kerosene for lighting or diesel for power, customers unlock savings through accessing solar power and after one to two years of payments, customers own their solar equipment outright. To date, our Sun King solar products have saved customers more than $4 billion cumulatively. Sun King collects payments digitally through mobile money systems and its 28,000 field agents — over 650,000 payments each day. Embedded electronics inside each Sun King device regulate usage based on payments, similar to the operation of a pre-paid mobile or electricity meter. From cost-effective solar systems that provide home lighting and phone charging to robust solar inverters that can power high-energy appliances such as laptops, computers, refrigerators, and more, effectively acting as a full stand-in for grid power, Sun King’s products cater to a wide range of income segments and energy needs. Leveraging its proven distribution network and brand, Sun King is expanding its range of products and services to encompass clean cooking, electric mobility, entertainment, and more, aiming to address the needs of our underserved customers. Sun King employs 2,800 full-time staff in 12 countries, with specialties spanning product design, data science, logistics, customer service, sales, software, operations, and more — all with a passion to serve off-grid families. Sun King is committed to gender diversity in the workplace. Women represent 44% of Sun King’s workforce.

Supervise and manage daily operations and staff. Ensure compliance with company policies and regulations. Monitor and report on performance metrics and KPIs. Collaborate with cross-functional teams on business initiatives. Provide training and support to team members. Maintain accurate records of operations and activities.

Prepare and cook dishes according to recipes. Oversee kitchen operations in the absence of the head chef. Ensure food quality and presentation standards. Train and supervise kitchen staff. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Ensure compliance with food safety regulations.

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

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.