7244 Cooking Jobs - Page 47

Responsible for delivery of services with the satisfaction of customer and clientKey Responsibilities 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 placexe2correctly before the service time to ensure agreed standards of serviceProvide 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 siteMaintain 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 downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies: Previous food handling experience in a corporate environment Excellent grooming and personal presentationGood communicator, friendly and receptive to client needsCustomer service orientation Punctuality and accurate time keepingAbility to work unsupervised and show initiativeAbility to work as part of a team

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards 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 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 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'

Responsible for delivery of services with the satisfaction of customer and clientKey Responsibilities 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 placexe2correctly before the service time to ensure agreed standards of serviceProvide 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 siteMaintain 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 downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies: Previous food handling experience in a corporate environment Excellent grooming and personal presentationGood communicator, friendly and receptive to client needsCustomer service orientation Punctuality and accurate time keepingAbility to work unsupervised and show initiativeAbility to work as part of a team

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards 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 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 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'

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 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 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

Blr brewing Co is hiring for Continental CDP. The Continental CDP brings high consistency and flair to a section of the kitchen dedicated to Western/European cuisine. It combines culinary expertise , leadership , and precision to deliver dishes that delight guests visually and gastronomically while upholding cost and hygiene norms. Key Responsibilities Prepare and present high-quality Continental dishes—European and Italian specialties (e.g. pastas, salads, soups, sandwiches) with impeccable taste, portion control, and plating standards . Oversee a specific section of the continental kitchen, coordinating day-to-day operations to maintain smooth workflow and uphold quality standards. Train and supervise junior kitchen staff or commis chefs. Ensure consistent adherence to SOPs, hygiene protocols, and safety Expertia. Collaborate on menu development and updates , working closely with Sous and Executive Chef to innovate dishes and adapt to guest preferences Global Recruitment Agency. Manage inventory and stock levels , ensuring proper storage, rotation, and ordering to prevent shortages or waste . Maintain kitchen hygiene and safety compliance , monitor food temperature controls, expiry dates, and equipment. Monitor food cost and portion control , prevent wastage, and help manage overall kitchen efficiency and profitability. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Health insurance Schedule: Day shift Work Location: In person Application Deadline: 28/07/2025 Expected Start Date: 30/07/2025

Job Opening: Commis II Chef – Executive Lounge, New Delhi Company: Ten 11 Hospitality Location: Executive Lounge – New Delhi Department: Culinary / Kitchen Experience: 1–3 years Industry Preference: Hospitality / Hotels / QSR / Lounge / Catering Role Overview: We are looking for a dedicated and skilled Commis II Chef to join our kitchen team at the Executive Lounge in New Delhi. The ideal candidate will support the culinary team in preparing quality food items, maintaining hygiene standards, and ensuring smooth operations in the kitchen. Key Responsibilities: Assist in daily food preparation and cooking under the guidance of CDP or Sous Chef Maintain proper hygiene, cleanliness, and sanitation in the kitchen Handle mise-en-place for assigned sections (continental/Indian/snacks, etc.) Ensure food is prepared and served as per lounge quality standards Follow SOPs and portion control as instructed Assist in receiving and storing kitchen inventory and ingredients Support during live counters, buffet setups, and replenishment Coordinate closely with F&B service staff to meet guest expectations Adhere to HACCP and food safety protocols ✅ Desired Candidate Profile: Diploma or Certificate in Culinary Arts / Hotel Management 1–3 years of experience in hotel, lounge, QSR, or high-volume kitchen Basic knowledge of hot and cold food preparation techniques Ability to work in shifts, weekends, and public holidays Team player with a strong sense of cleanliness and discipline Enthusiastic and eager to learn and grow in a professional kitchen environment Location: Executive Lounge – New Delhi Working Hours: As per operational kitchen shifts Salary: Competitive, based on experience + Food & Uniform Benefits Joining: Immediate Joiners Preferred To Apply: Send your CV to [email protected] with the subject line “Commis II Chef – New Delhi Lounge” For queries, reach out to HR at 9311087377 Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹14,000.00 per month Benefits: Flexible schedule Food provided Paid sick time Provident Fund Ability to commute/relocate: Paharganj, Delhi, Delhi: Reliably commute or planning to relocate before starting work (Preferred) Education: Secondary(10th Pass) (Preferred) Experience: 10 key typing: 2 years (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: In person Application Deadline: 28/07/2025

Job Opening: Commis II Chef – Executive Lounge, New Delhi Company: Ten 11 Hospitality Location: Executive Lounge – New Delhi Department: Culinary / Kitchen Experience: 1–3 years Industry Preference: Hospitality / Hotels / QSR / Lounge / Catering Role Overview: We are looking for a dedicated and skilled Commis II Chef to join our kitchen team at the Executive Lounge in New Delhi. The ideal candidate will support the culinary team in preparing quality food items, maintaining hygiene standards, and ensuring smooth operations in the kitchen. Key Responsibilities: Assist in daily food preparation and cooking under the guidance of CDP or Sous Chef Maintain proper hygiene, cleanliness, and sanitation in the kitchen Handle mise-en-place for assigned sections (continental/Indian/snacks, etc.) Ensure food is prepared and served as per lounge quality standards Follow SOPs and portion control as instructed Assist in receiving and storing kitchen inventory and ingredients Support during live counters, buffet setups, and replenishment Coordinate closely with F&B service staff to meet guest expectations Adhere to HACCP and food safety protocols ✅ Desired Candidate Profile: Diploma or Certificate in Culinary Arts / Hotel Management 1–3 years of experience in hotel, lounge, QSR, or high-volume kitchen Basic knowledge of hot and cold food preparation techniques Ability to work in shifts, weekends, and public holidays Team player with a strong sense of cleanliness and discipline Enthusiastic and eager to learn and grow in a professional kitchen environment Location: Executive Lounge – New Delhi Working Hours: As per operational kitchen shifts Salary: Competitive, based on experience + Food & Uniform Benefits Joining: Immediate Joiners Preferred To Apply: Send your CV to careers@ten11hospitality.com with the subject line “Commis II Chef – New Delhi Lounge” For queries, reach out to HR at 9311087377 Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹14,000.00 per month Benefits: Flexible schedule Food provided Paid sick time Provident Fund Ability to commute/relocate: Paharganj, Delhi, Delhi: Reliably commute or planning to relocate before starting work (Preferred) Education: Secondary(10th Pass) (Preferred) Experience: 10 key typing: 2 years (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: In person Application Deadline: 28/07/2025

About us Alma Bakery & Cafe is an innovative venture that redefines the cafe experience by harmonizing nature with a modern indoor setting. Backed by a family of seasoned bakers with over 60 years of legacy, Alma embodies a passion for culinary excellence and a commitment to conscious, mindful consumption. Rooted in expertise and a vision to serve the discerning tastes of NCR, Alma Bakery & Cafe is more than just a destination—it's a journey into a world of flavors crafted with care, sustainability, and unparalleled dedication to quality. Join us in creating exceptional experiences and be part of a brand that values innovation, heritage, and a love for all things delicious! for more details visit us at almafoods.in Job Summary: The Head Chef will be responsible for leading the culinary operations across two outlets of Alma Bakery & Cafe. This role requires a dynamic leader with exceptional culinary expertise, strategic planning skills, and the ability to maintain high-quality standards. The Head Chef will oversee kitchen operations, menu development, staff management, and compliance with food safety regulations to ensure an outstanding dining experience. Roles and Responsibilities: Kitchen Leadership: Manage and oversee the daily operations of both outlets, ensuring consistency in food quality, presentation, and service standards. Team Management: Lead, train, and mentor kitchen staff, fostering a culture of teamwork, excellence, and professional growth. Menu Innovation: Develop and refine menus, introducing new dishes that align with customer preferences and market trends. Quality Control: Ensure all dishes meet company quality standards, maintaining consistency across both outlets. Inventory & Procurement: Monitor inventory levels, manage suppliers, and ensure cost-effective procurement of ingredients. Food Safety & Hygiene: Enforce strict hygiene and safety standards, ensuring compliance with local food safety regulations. Cost & Waste Management: Optimize kitchen operations to reduce waste, control food costs, and improve efficiency. Customer Satisfaction: Work closely with front-of-house staff to understand customer feedback and make necessary improvements. Qualification A degree in Hotel Management or a related field is the mandate Certifications: Culinary degree or certification in Food Safety and Hygiene preferred. Experience and Skill Set: 8+ years of experience in a high-volume kitchen, with at least 3 years in a leadership role. Culinary Expertise: Strong knowledge of bakery and café-style cuisine, cooking techniques, and modern culinary trends. Leadership: Proven ability to lead, train, and inspire kitchen teams across multiple locations. Operational Efficiency: Experience in managing kitchen budgets, inventory control, and optimizing workflow. Attention to Detail: Commitment to maintaining high food quality and presentation standards. Problem-solving: Ability to think quickly and resolve issues in a fast-paced environment. For more details or to apply, please reach us at: 📧 talent@almafoods.in

Company Description The Fresh Factory is a farm-to-fork café dedicated to serving food and beverages that support clean eating for a sustainable and healthy lifestyle. We emphasize the use of fresh, locally-sourced ingredients to create nutritious meals. Our mission is to promote health and sustainability through delicious, wholesome food. We take pride in crafting dishes that not only taste good but also benefit our customers' well-being. Role Description This is a full-time on-site role for a Chef De Partie, based in Lucknow. The Chef De Partie will oversee a specific section of the kitchen, preparing high-quality food and ensuring the section runs smoothly. Daily tasks include cooking and presenting dishes according to our standards, assisting the Head Chef in menu planning, and maintaining high hygiene and safety standards in the kitchen. The role also involves training junior staff and ensuring consistent food quality. Qualifications Proven experience in a Chef De Partie role or similar position Skills in preparing, cooking, and presenting dishes within your specialty Excellent understanding of various cooking methods, ingredients, equipment, and procedures Ability to multitask and work efficiently under pressure Strong attention to detail and a passion for food quality and presentation Excellent leadership and teamwork skills Knowledge of health and safety regulations in the kitchen Culinary school diploma or equivalent qualification

Key Responsibilities: Prepare, cook, and present a variety of authentic Indian curries (North Indian, South Indian, Tandoor etc.) including vegetarian, non-vegetarian, and seafood dishes. Ensure all curry dishes are made according to recipe specifications and quality standards. Maintain stock levels for curry ingredients and mise en place for efficient service. Supervise and support Commis Chefs and junior staff working in the curry section. Ensure proper storage, labeling, and rotation of spices, sauces, and ingredients to maintain freshness. Monitor the quality and consistency of dishes during preparation and service. Maintain a clean, hygienic, and organized curry station at all times in compliance with food safety regulations (HACCP, FSSAI, etc.). Collaborate with the Sous Chef and Head Chef to improve recipes, introduce new curry dishes, and maintain menu innovation. Minimize food waste and monitor portion control to maintain kitchen cost targets. Assist with training and mentoring junior kitchen staff in traditional Indian cooking techniques. Qualifications & Experience: Culinary degree, diploma, or relevant vocational training (preferred). 1–2 years in a CDP role focusing on curry preparation. Strong knowledge of Indian spices, curry gravies, and regional specialties Familiarity with tandoor operations is a plus. Proven experience working in a busy kitchen environment. Knowledge of food hygiene and safety standards. Key Competencies: Passion for Indian cuisine and high attention to flavor and detail. Strong organizational and multitasking skills. Good leadership and teamwork abilities. Ability to work under pressure and maintain consistency. Willingness to continuously learn and contribute to menu development. Job Type: Full-time Pay: ₹20,000.00 - ₹28,000.00 per month Work Location: In person

Company Description Welcome to SAAOL Heart Care, the leading provider of non-invasive heart care treatment in India. With over 140 centers nationwide, we are committed to delivering natural solutions to prevent heart disease. Led by the esteemed Dr. Bimal Chhajer, our team offers a range of services such as EECP (Enhanced External Counterpulsation) and Heart Yoga, which provide long-term benefits for cardiac health. Our zero-oil cooking technique further enhances heart health by promoting a positive lifestyle change. Choose SAAOL Heart Care for a holistic approach to heart care, avoiding traditional invasive surgeries like bypass or angioplasty. Role Description This is a full-time on-site role for an MD Doctor (Medicine) located in Dehradun. The MD Doctor will be responsible for diagnosing and treating patients with heart disease using non-invasive methods. Day-to-day tasks include conducting patient assessments, developing treatment plans, performing EECP therapy, and guiding patients through Heart Yoga and dietary changes. The role also involves collaborating with other healthcare professionals to provide comprehensive heart care. Qualifications MD degree in Medicine Experience in diagnosing and treating heart diseases Knowledge of non-invasive treatment methods, such as EECP therapy Skills in patient assessment and developing treatment plans Strong communication and interpersonal skills Ability to work collaboratively in a multidisciplinary team Experience in lifestyle counseling, including Heart Yoga and dietary guidance, is a plus

Company Description Hospitality Careers | Hotel Management Jobs is an innovative job portal that connects job seekers directly with HR, eliminating the need for mediators. Applicants can apply for the latest jobs directly through the email addresses provided. We offer 100% genuine and authentic job notifications, completely free of charge. Role Description This is a full-time on-site role for a Cafeteria Cook, located in Noida. The Cafeteria Cook will be responsible for preparing and cooking meals, ensuring that food quality and safety standards are met. Daily tasks include menu planning, ingredient preparation, cooking, maintaining kitchen hygiene, and collaborating with other kitchen staff to deliver timely and satisfactory customer service. Qualifications Experience in meal preparation, cooking, and ingredient preparation Proficiency in menu planning and understanding of food quality and safety standards Skills in kitchen hygiene and maintenance Ability to collaborate effectively with other kitchen staff and deliver timely service Experience in a cafeteria or similar food service environment is a plus Excellent organizational and time-management skills Culinary degree or certification is preferred

Deliver engaging lectures and practical sessions in Food Production (Basic to Advanced). Teach Indian, Continental, Bakery & Confectionery , and other global cuisines. Develop lesson plans, lab manuals, and assessment tools as per the academic curriculum. Ensure student learning outcomes through interactive and experiential pedagogy. Supervise kitchen labs and ensure adherence to food safety and hygiene standards . Guide students in culinary projects, skill competitions , and internship training. Conduct internal assessments, viva voce, and practical evaluations as per university norms. Stay updated with industry trends and introduce new techniques and modern equipment. Assist in organizing culinary workshops, food festivals, events , and guest lectures . Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Paid sick time Provident Fund Schedule: Day shift Language: English (Preferred) Work Location: In person

An Assistant Chef for the university will assists the Head Cook in preparing and serving meals, maintaining kitchen cleanliness, and ensuring food safety standards are met. They may also be involved in inventory management and food preparation for special events. A Senior Chef in a university typically oversees food preparation, menu planning, and kitchen operations. They may train other staff, manage inventory, and ensure food safety and quality. They also need to be able to prepare a variety of dishes, including those with special dietary needs. A sous chef in a university is a kitchen professional who assists the head chef in managing food preparation and kitchen operations. They play a crucial role in ensuring quality food production, supervising kitchen staff, and maintaining culinary standards.

We are seeking a passionate and experienced Executive Chef specializing in authentic and modern Italian cuisine. The candidate will be responsible for overseeing the entire kitchen operation, creating high-quality Italian dishes, ensuring consistency, maintaining kitchen hygiene standards, and leading a team of chefs and kitchen staff. Key Responsibilities: Design and implement authentic Italian menus and seasonal specials. Ensure consistency in taste, presentation, and quality of all dishes. Source high-quality ingredients, including specialty Italian imports. Train and supervise kitchen staff, fostering a culture of discipline, creativity, and hygiene. Manage kitchen budgets, food costing, and inventory control. Collaborate with F&B and front-of-house teams for seamless service. Maintain highest standards of cleanliness and food safety (HACCP/FSMS compliance). Innovate new dishes based on trends in Italian cuisine. Ensure efficient operations during peak hours without compromising quality. Requirements: Minimum 10 years of culinary experience, with at least 5 years in a senior/Executive Chef role. Proven expertise in Italian cuisine – including pasta, risotto, antipasti, wood-fired pizzas, and desserts like tiramisu and panna cotta. Degree/Diploma in Culinary Arts or Hotel Management. Strong leadership and organizational skills. Passion for Italian food, presentation, and culinary innovation. Knowledge of kitchen operations, food cost control, and staff training. Ability to work under pressure and in a fast-paced environment. Preferred: Experience working in luxury hotels or fine-dining Italian restaurants. Exposure to international kitchens or Italian culinary training. Basic knowledge of wines and pairing with Italian food is a plus. Job Types: Full-time, Permanent Benefits: Provident Fund Schedule: Day shift Supplemental Pay: Yearly bonus

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

Position Summary Able to perform the essential function of kitchen staff positions on an as-needed basis. Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail. Functions Of The Job Essential Functions Production Assist with set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service. Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day menus. Operate slicers, mixers, grinders, and other equipment with proper certification. Keep work areas neat, clean, and organized. Clean kitchen and cafeteria areas including equipment and dishes. Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from debris. Clean, monitor chemical usage, and maintain equipment in the dishwashing area. Remove clean dishes from the machine and store them in serving areas. Requisition appropriate amounts of food and supplies through the Kitchen Manager. Prepare bread, cakes, cookies, and other baked goods as required by the menu plan. Present to customers in an appealing manner. Batch cooking to maintain a quality product and excellent food presentation. Set up serving/bar lines and ensure all food is held at the proper temperatures. Clean and restock items as needed. Serve items as needed with proper serving sizes and utensils. Quality presentation and hospitality are required. Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers. Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes. Convert and follow a standardized recipe to ensure a consistent, high-quality product. Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations. Keep and Maintain accurate daily production records per grade group as planned. Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs. Record temperatures of all hot and cold food. Obey safety rules as outlined in Opaa’s “Safety Procedure Manual” and exercise caution in all work activities. Report any unsafe working conditions to the appropriate supervisor. Participates in the safety incentive program. Participate in the “Daily Dish”. Attend all required meetings and in-services. Complete the required yearly continued training hours according to HHFKA. Demonstrate and promote Opaa!’s Core Values of “Always Act in the Best Interest of the Students, Schools, and Communities We Serve”, “Be Honest”, “Have a Passion to Serve Others”, and “Commit to Continuous Improvement”. Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy Administrative Handle customer monies at service time, as required. Make change as well as run a cash register or computer. Require that only reimbursable meals are allowed through the POS system. Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis. Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift. In the event of an emergency, notify the DNS as soon as it is administratively feasible. Other duties as assigned. Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job. While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms. The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds. Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision. Education Position Qualifications High School Diploma or GED, preferred; or up to one month related experience, training or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer. Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

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. Job Overview The Sales Officer Area (Oil) is responsible for driving sales growth in the assigned territory, managing distributor relationships, ensuring market penetration of oil products, and achieving sales targets. The Sales Officer will develop and maintain customer relationships, monitor market trends, implement sales strategies, and ensure timely collection of receivables while adhering to company policies and procedures. KRA & KPI Key Result Areas (KRA) Key Performance Indicators (KPI) Achieve Monthly Sales Targets % Sales Target Achievement Maintain Distributor Network % Distributor Retention Rate Ensure Timely Collection % Outstanding Above 30 Days Market Share Growth % Market Share Increase New Customer Acquisition Number of New Customers Added Route Coverage % Route Coverage Achieved Stock Management at Distributors % Stock Out Instances Promotional Activities Implementation % Promotional Schemes Executed Protocols Visit assigned territory as per planned route schedule Review and monitor distributor performance on weekly basis Update and submit daily sales reports and market intelligence Conduct regular stock checks at distributor points Implement promotional schemes and marketing activities as per company guidelines Ensure timely collection of receivables from distributors Monitor competitor activities and pricing in the market Maintain good relationships with key customers and distributors Role Tasks 1. Sales Management Achieve monthly and quarterly sales targets for assigned territory Develop and execute territory-specific sales strategies Monitor daily sales performance and take corrective actions Ensure proper product mix and focus on high-margin products 2. Distribution Management Maintain and expand distributor network in assigned area Ensure adequate stock levels at distributor points Monitor distributor performance and provide necessary support Conduct regular distributor meets and training sessions 3. Market Development Identify and develop new market opportunities Acquire new customers and expand existing customer base Conduct market surveys and competitor analysis Implement market penetration strategies 4. Customer Relationship Management Build and maintain strong relationships with key customers Address customer queries and complaints promptly Provide product information and technical support Ensure customer satisfaction and loyalty 5. Collection Management Monitor and ensure timely collection of receivables Maintain aging analysis of outstanding amounts Take necessary actions to reduce bad debts Coordinate with accounts team for collection issues 6. Reporting and Documentation Submit daily sales reports and market intelligence Maintain accurate records of customer interactions Prepare monthly territory performance reports Update CRM system with relevant customer information Skills Required Proficiency in MS Office (Excel, Word, PowerPoint) Strong communication and negotiation skills Customer relationship management abilities Sales planning and execution skills Market analysis and reporting capabilities Problem-solving and decision-making skills Knowledge Strong understanding of cooking oil market and customer preferences Knowledge of distribution channels and trade practices Familiarity with sales processes and CRM systems Understanding of pricing strategies and promotional activities Knowledge of competitor products and market dynamics Awareness of food safety and quality standards

Olive Cafe and Bar is known for its thoughful approach to elevated, causal Mediterranean cuisine, employee-oriented culture, and talent development and training. Role Description This is a full-time on-site role based in Chandigarh for a Commis Chef. The Commis Chef will be responsible for preparing ingredients, cooking dishes, and maintaining high standards of hygiene and food safety. We are looking across the sections, specifically pastry, grill and main courses. Daily tasks include assisting senior chefs, organizing and storing food supplies, and ensuring cleanliness in the kitchen. The role demands clear communication and the ability to follow established recipes and procedures sccurately. Qualifications Food Preparation, Cooking, and Culinary Skills Knowledge and practice of Hygiene and Food Safety standards Effective Communication skills and Ability to work well in a team Passion for the culinary arts and a desire to learn Formal culinary training or relevant experience is a plus Hiring Budget (per month, in hand): 14,500 - 17,500 Employee Benefits: PF deduction available ESI/Medical Share of tips Daily meals, twice a day Assistance with organzing reloccation or housing (financial assistance not available) Yearly bonus Weekly day off and accumulated PL, CL, SL DM if you’re interested with your CV or email us at karl.w@olivebarandkitchen.com

We’re looking for a skilled/semi skilled barista to join our café! Job Type: Full-time Pay: ₹10,000.00 - ₹12,000.00 per month Work Location: In person