25 Food Hygiene Jobs

Fashion TV is a leading global network renowned for its luxury fashion and lifestyle content, reaching over 2 billion viewers in 190+ countries. With a successful track record of 23 years and over 150 ventures, we are continuously pushing boundaries in the industry. We are currently seeking a dedicated Commis 1 Chef specializing in Indian Cuisine to join our team. In this role, you will work under the guidance of senior chefs to prepare and cook authentic Indian dishes. Maintaining consistency, quality, and hygiene standards in all food preparation processes will be a key responsibility. The ideal candidate will be proficient in managing mise en place, supporting daily kitchen operations, and upholding cleanliness and organization within the workstation. A strong understanding of Indian spices, cooking techniques, and presentation styles is essential for this position. Prior experience working in an Indian kitchen environment is advantageous. Key Skills: - Proficiency in curry preparation - Strong multitasking abilities - In-depth knowledge of Indian cuisine - Experience in kitchen operations and organization - Familiarity with mise en place principles - Expertise in Indian spice usage - Competence in various cooking methods - Commitment to food hygiene standards - Effective time management skills - Experience in tandoor cooking - Attention to detail in food preparation and presentation If you are passionate about Indian cuisine and possess the necessary skills and experience, we invite you to join our dynamic team at Fashion TV.,

This is a full-time role for a Head Chef continental at Cafe, located in Bhavnagar. As the Head Chef, you will be responsible for creating and directing food preparation, ensuring the quality and presentation of dishes, managing kitchen staff, and maintaining inventory and kitchen supplies. Your role will also involve menu planning, maintaining food hygiene and safety standards, and collaborating with management on marketing and promotional activities. To excel in this position, you should have experience in continental cuisine, food preparation, and presentation skills. Proficiency in kitchen management, including staff management and inventory control, is essential. Knowledge of food hygiene and safety standards, along with menu planning and creativity in dish development, will be key to your success. Your excellent organizational and leadership skills, coupled with strong communication and interpersonal abilities, will be crucial in this role. Ideally, you should possess a culinary school degree or relevant experience in a similar role. A minimum of 4 years of experience in continental cuisine is required to be considered for this position.,

The continental commis chef position offers a monthly salary ranging from 15,000 to 23,000. Please apply only if you are comfortable with this salary package. As a Continental Chef, you will be a valuable addition to our culinary team, showcasing your skills in preparing and presenting a diverse range of Continental dishes with precision and creativity. Your role will involve maintaining high standards of food quality, hygiene, and presentation to ensure a memorable dining experience for our guests. Your responsibilities will include preparing and cooking various Continental dishes such as Italian, French, Mexican, and Spanish cuisines. You will also be tasked with developing innovative menu items using seasonal and locally sourced ingredients, managing food stock, overseeing kitchen operations during service, and upholding cleanliness and organization in the kitchen. Additionally, you will train and mentor junior kitchen staff, collaborate with the Head Chef on menu design, and handle kitchen equipment safely. To excel in this role, you should possess a diploma or degree in Hotel Management or Culinary Arts, along with proven experience as a Continental Chef in a reputable kitchen. Your in-depth knowledge of Continental cuisine techniques and ingredients, coupled with your creativity, passion for food, and strong leadership and communication skills, will be essential. It is crucial to have a good understanding of food hygiene and safety regulations and the ability to work efficiently under pressure in a fast-paced environment. The job offers food and accommodation as additional benefits, and candidates should be willing to work flexible hours. Multilingual abilities are optional but considered advantageous. This is a full-time, permanent position suitable for both experienced professionals and fresher candidates. If you are looking to showcase your culinary skills and contribute to a dynamic kitchen environment, we invite you to apply for the Continental Commis Chef position.,

As a key member of the culinary team, you will collaborate closely with the Executive Chef in menu planning, recipe development, and culinary innovation. Your primary responsibilities will include assuming a leadership role in the kitchen, overseeing day-to-day operations, and ensuring seamless service to our guests. You will be expected to supervise and mentor kitchen staff, fostering a culture of creativity, excellence, and teamwork. Managing food preparation, cooking, and presentation to meet and exceed quality standards will be a critical aspect of your role. Additionally, you will monitor kitchen inventory, control costs, and facilitate efficient ordering of supplies to maintain optimal kitchen operations. It will be essential for you to ensure strict adherence to health and safety regulations, sanitation standards, and food hygiene. You will also assist in developing and implementing kitchen policies and procedures to enhance overall efficiency and performance. Your active contribution to maintaining a positive and productive kitchen environment will be key to the success of our culinary team.,

You will be responsible for preparing indents for the F&B section based on consumption patterns, tracking breakages, maintaining consumption reports, and managing department costs. It is essential to ensure the implementation of company discipline at the site and adhere to proper food hygiene and storage practices. Your duties will also include managing the care and handling of catering service and buffet equipment, enforcing safe working practices with subordinate staff, and following all safety rules and procedures as per site requirements. Additionally, you must ensure that equipment and materials are not left unattended. In terms of food operations, you will need to ensure that all service deliveries align with the client's terms and conditions, develop new menus, and come up with ideas for promotions and special events. Maintaining strict adherence to safety and hygiene policies at the site is crucial. Conducting operational audits to confirm compliance with established processes and policies is also part of your responsibilities. Maintaining effective communication with clients regarding services, new initiatives, and hygiene issues is vital for client retention. You need to ensure that branding policies are followed, leading to 100% client retention. Addressing client issues promptly and efficiently is essential. Cost management will be another key aspect of your role. This involves coordinating with the Purchase department to understand cost trends, developing operational strategies to address cost increases, and analyzing operational cost centers to enhance efficiency at the site. To qualify for this position, you should have experience in a high-pressure catering environment, preferably in a commercial or industrial setting. Familiarity with electronic cash register systems and basic bookkeeping is required. Computer literacy, strong communication skills, work scheduling and planning abilities, and leadership skills are also necessary. If you are interested in this opportunity, please reach out to siddhant.kanojia@sodexo.com.,

The Commis I Chef is responsible for preparing a consistent, high-quality food product while ensuring courteous, professional, efficient, and flexible service according to the hotel's operational standards. You will assist the CDP and Sous Chef in cooking, ensuring cleanliness in all stations, and preparing special meals or substitute items. Your duties also include regulating oven temperatures, thawing food, ensuring proper portioning and arrangement, and maintaining food garnishes. As a Commis I Chef, you are expected to comply with food hygiene policies, assist in hiring and training employees, accept store deliveries, and control food stock and costs in your kitchen section. You will be responsible for cooking menu items efficiently, communicating assistance needed during peak periods, and maintaining stock levels. Additionally, you will ensure that mise en place for food preparation is completed, monitor food quality, and stay updated on new products and preparation techniques. Your responsibilities will also involve preparing mise-en-place for banquets and buffets, maintaining cleanliness, ensuring food safety, informing staff of available items, and following hygiene practices. You will be required to operate kitchen equipment safely, prepare food according to recipes and standards, and support other kitchen staff as needed. Flexibility, teamwork skills, attention to detail, and a positive outlook are essential for this role. A high school education or culinary diploma is required, along with basic computer skills. Previous experience working as a Commis I Chef in a high-volume kitchen or 5-star hotel for one to five years is necessary. The ability to lift up to 25 lbs, stand, sit, or walk for extended periods, and maintain a professional appearance in a clean uniform is also required. This is a full-time, permanent position with day and rotational shifts, weekend availability, and performance bonuses. The job location is in Bangalore, Karnataka, and the application deadline is 20/05/2024.,

Role & responsibilities * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Follows proper handling and right temperature of all food products. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Operates and maintains all department equipment and reports malfunctions. * 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. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints

As a Chinese Food Chef at MeelsOnWheels, you will be a crucial part of our team launching a dynamic new Chinese-Korean fast food truck in Noida, India. Our aim is to cater to college students and working professionals with fresh, flavorful, and youth-friendly Asian street food that is fast, affordable, and unforgettable. Your main responsibilities will include preparing popular Chinese street foods such as Hakka noodles, chilli chicken, Manchurian, fried rice, dim sum, and more. It will be essential for you to create and standardize recipes for efficiency, consistency, and excellent taste while maintaining food hygiene, cleanliness, and safety at all times. You will also be responsible for managing kitchen prep work, inventory, and ingredient planning, ensuring efficient coordination during rush hours, and assisting in training and managing support staff if needed. Additionally, your contribution to menu innovation with seasonal or fusion specials will be highly valued. To excel in this role, you must have proven experience in Chinese or Indo-Chinese cooking, a strong command over sauces, wok-based cooking, and fast-paced prep, as well as the ability to maintain food quality in compact food truck setups. A good understanding of hygiene and food safety standards and the ability to handle high-volume orders during lunch/dinner rush are also crucial. If you have experience in street food or food truck-style kitchens, knowledge of vegetarian, non-vegetarian, and egg-based Chinese options, or culinary certification or formal kitchen training, it would be considered a bonus. In return, we offer a fixed salary along with performance-based bonuses, creative input on new menu items, a high-energy, youthful work environment, and the opportunity to grow with a scalable brand. If you are interested or know a talented chef who fits this role, please send your resume and a brief intro to meelsonwheelsindia@gmail.com. Join us in bringing the wok-fired magic of the streets to the heart of Noida!,

The Bay Club, managed by the Oberoi Group, is an exclusive by-invitation-only private members club located in the Maker Maxity, Bandra-Kurla Complex, Mumbai. Designed as a family, sports, recreation, corporate & lifestyle facility, The Bay Club spans over 120,000 sq.ft., featuring a blend of functionality and design. The club offers an array of unique experiences in music, art, photography, literature, theatre, comedy, food & beverage, sports & wellness, business, and fashion. With a dedicated in-house Membership Engagement team, the club ensures a comprehensive experience for its members. This is a full-time on-site role for a Chef located in Thane. As a Chef at The Bay Club, you will be responsible for planning and preparing a variety of dishes, ensuring high standards of cleanliness and hygiene, managing kitchen staff, sourcing ingredients, and maintaining kitchen inventory. Collaborating with the food and beverage team, you will create and update menus to ensure customer satisfaction through the quality and presentation of meals. To excel in this role, you should possess culinary skills in a variety of cuisines and techniques, have experience in kitchen management and staff supervision, demonstrate knowledge of food hygiene and safety standards, and showcase menu planning and inventory management skills. Excellent time management and organizational abilities are essential to thrive in this fast-paced environment. Strong communication and teamwork skills will also be crucial for effective collaboration within the team. A relevant culinary degree or certification would be an added advantage for this position.,

The Commis 3 Indian Tandoor role involves assisting senior chefs in the preparation and cooking of Tandoori dishes. Your responsibilities will include mise en place, marination, grilling in the Tandoor oven, ensuring food hygiene, and maintaining consistent food quality as per standard recipes and presentation guidelines. You will assist in preparing authentic Tandoori dishes such as roti, naan, kulcha, kebabs, and tikkas according to recipe specifications. Supporting marination, skewering, and mise en place for Tandoor operations will also be part of your duties. Operating and maintaining the Tandoor oven safely and efficiently, monitoring cooking times and temperatures, and upholding high standards of food hygiene in the work area are essential tasks. Additionally, you will be responsible for following portion control, minimizing waste, and using ingredients responsibly. Assisting with receiving, checking, and storing raw materials, labeling and dating food items for proper storage, and helping in other sections" preparation as needed are also part of your responsibilities. Compliance with health, safety, and food hygiene standards, maintaining personal grooming and uniform standards, attending training sessions and team briefings, and performing other duties as assigned by the supervisor or chef are expected. This position is full-time and permanent, with food provided as a benefit. The work schedule involves rotational shifts, and you will be required to work in person at the designated location.,

Roles and Responsibilities Manage daily operations of food and beverage outlets, ensuring high-quality service standards. Oversee menu planning, food preparation, and presentation to meet customer expectations. Develop and implement strategies to increase sales revenue through effective pricing strategies and promotions. Ensure compliance with food hygiene regulations and maintain a clean working environment. Supervise staff performance, provide training as needed, and resolve any issues that may arise. Desired Candidate Profile 3-8 years of experience in F&B management or related field (hotels/restaurants). Strong knowledge of food costing, food products, catering management, communication skills. Proficiency in MS Office applications (Word) for report generation.

This position ensures smooth execution of food preparation, adherence to hygiene and safety standards, inventory control, and team coordination, while delivering consistent product quality and efficiency across all kitchen processes. Required Candidate profile The Jr. Sous Chef / Kitchen Assistant– Kitchen Production plays a pivotal role in supporting the Kitchen Manager in managing day-to-day kitchen operations in a high-paced food production environment.

Job Title: Cloud Kitchen Food Packaging Associate Job Summary : We are seeking a detail-oriented and efficient individual to join our team as a Cloud Kitchen Food Packaging Associate. In this role, you will be responsible for accurately packaging food orders for delivery from our cloud kitchen facility. The ideal candidate will have a keen eye for detail, excellent organizational skills, and the ability to work in a fast-paced environment. Responsibilities: - Package food orders according to specific guidelines and standards to ensure accuracy and quality. - Ensure all food items are properly labeled with relevant information, including order details, expiration dates, and any special instructions. - Maintain cleanliness and sanitation standards in the packaging area, including regular cleaning of work surfaces and equipment. - Monitor inventory levels of packaging materials and notify management when supplies need to be replenished. - Work closely with kitchen staff and delivery drivers to coordinate order fulfillment and ensure timely delivery to customers. - Adhere to all food safety regulations and guidelines to maintain a safe and hygienic working environment. - Loading & Unloading of packaging materials.

- Develop new or improve current Sweet products - Daily and as and when required documentation and record keeping as per compliances and company SOP - Make test samples of Sweets products and conduct trials - Source and select ingredients for Sweets products - Manage or supervise development and production of Sweets - Improve efficiency of manufacturing processes - Develop new or improve current packaging - Ensure food products meet specifications and standards (quality assurance) - Investigate the nutritional properties of foods - Should be open to accept any unforeseen tasks related to FT. - Following keeping controls, maintaining as per FSSI norms - Traceability, Batch card - Following ISO standards - Daily continuous following and reporting FIFO practice - Daily inspecting and generating reports - Quarantine expiry products daily morning in a specific time - If not present at work then get things done from others - Frequently meeting with management and labors, generating reports - Frequently training and keeping the records - On time reporting to duties and begin to work on scheduled time on daily basis According to season IE Summer, Winter, Monsoon, Slack Season, o According to festival days Holi, Raksha Bandhan, Ganpati, Diwali, Dasehara o According to normal days - Daily reports sharing on time without fail on Google drive and physical hardcopy - Number of commitment not completed till date - Number of days leaves taken due to health issue - Number of leaves taken without approval - New learning and implementation - Future promise to the company - Training team members Requisite Skills: - Should have knowledge of Food products - Food processing and production methods - Food hygiene and quality standards - How to analyze and interpret research results - How to perform experiments and operate scientific equipment - Should know how to write reports - Excellent communication (Written and Verbal) - Should be good in MS Office (Specifically in Advance excel) - Must be able to operate Desktop and laptop properly - Should be good in people management - Ability to work under pressure - Friendly and Cooperative behavior Desired Skills: - Should have been a part of strategic meetings with any organization Education: Any Graduate Relevant Experience: 2 to 8 Years experience from FMCG manufacturing industries

Chef de Partie (Head of Kitchen Ops) – NK’s Janta Kitchen Lead daily kitchen ops, manage prep & team, maintain hygiene & inventory. Must have 3–5 yrs exp (cloud kitchen/QSR preferred) & strong culinary skills. Based in Andheri West. Perks and benefits Paid Leaves Paid Sick Leaves Meals Provided

-Prepare and serve coffee, smoothies, and other drinks -Operate POS system -Handle cash and transactions accurately -Assist customers with menu choices and suggestions -Ensure quality control of all beverages -Restock and report inventory to manager Food allowance Annual bonus Provident fund Health insurance

Job Description: The Corporate Chef will be responsible for leading and managing all aspects of QSR department within our organization. This individual will play a crucial role in developing and executing our product strategy, ensuring that our offerings are of the highest quality, taste, and presentation. Key Responsibilities: 1. Product Development: Lead the development of new products from concept to execution, ensuring they align with market trends, customer preferences, and company standards. o Collaborate with cross-functional teams, including marketing, sales, and operations, to bring new products to market efficiently and effectively. o Conduct regular market research and competitive analysis to identify opportunities for innovation and differentiation in our sweet product offerings. 2. Culinary Operations: Oversee the operations of QSR department, including production scheduling, inventory management, and quality control. Establish and maintain standard operating procedures (SOPs) for all product related activities, ensuring consistency and efficiency in execution. Implement best practices for food safety, sanitation, and hygiene to meet regulatory requirements and uphold industry standards. 3. Team Leadership: o Recruit, train, and mentor kitchen staff where required, fostering a culture of creativity, collaboration, and continuous improvement. o Set performance goals and provide regular feedback to team members, recognizing and rewarding excellence in culinary craftsmanship and teamwork. o Promote a positive work environment that values diversity, inclusion, and mutual respect among all employees. 4. Menu Planning and Cost Management: Develop and update menus for all QSR products, incorporating seasonal ingredients, customer feedback, and profitability considerations. Monitor food costs, labor costs, and other expenses related to pastry operations, identifying opportunities for cost optimization and waste reduction. Work closely with procurement and supply chain teams to source high-quality ingredients at competitive prices while maintaining sustainability and ethical sourcing practices. 5. Customer Experience: o Collaborate with the marketing and sales teams to enhance the overall customer experience through product innovation, menu customization, and promotional activities. o Solicit and respond to customer feedback, addressing any concerns or suggestions related to QSR products promptly and effectively. Qualifications: Bachelor's degree in Culinary Arts, Pastry Arts, or a related field; advanced certification in Bakery and Bakery related products is preferred preferred. Proven experience (5-13 years) as a chef in a similar role, with a track record of successfully developing and launching QSR bakery products for commercial distribution. Strong leadership skills with the ability to inspire and motivate a diverse team of professionals. Excellent technical proficiency in bakery and bakery related products, cakes, pastries, recipe development, and production management. Creative flair and passion for innovation, coupled with a keen understanding of flavor profiles, textures, and food presentation. Solid understanding of food safety regulations, sanitation practices, and quality assurance protocols. Exceptional communication skills, both verbal and written, with the ability to collaborate effectively across departments and interact with clients, suppliers, and industry partners. Proficiency in computer software applications related to recipe management, inventory control, and menu costing. Flexible schedule with the ability to work evenings, weekends, and holidays as needed in a fast-paced culinary environment. Role & responsibilities Regards Aanchal Kansotia +91 87662 42895

Dear Candidates Greetings from Z-Tech Solutions - Chennai Urgent Requirement for Cooking Master - Chennai (Madambakkam) Position: Shawarma Master Experience: Minimum 2 exp Working Hours: 12hours Salary: Rs.24,000 per month including overtime Qualification : 10th,12th & Hotel Management (Must need cooking knowledge) Other Benefits : Food and Accomodation will be included Job Location : Chennai (Madambakkam) Must know to cook a varieties of : Shawarma Grill Chicken BBQ Chicken Keyskills : Meat preparation BBQ techniques and Grilling Marination techniques Flavor profile expertise Hygiene and Food safety Plating styles Signature dishes Kitchen coordination Interested Candidates kindly share your updated CV/ Resume through whatsapp number or Call in this : Alex - +91 99620 05221 Contact Alex - 9962005221 NOTE : * WE PREFER ONLY TAMIL NADU CANDIDATES Thanks & Regards, Z TECH SOLUTIONS.

Dear Candidates Greetings from Z-Tech Solutions - Chennai Urgent Requirement for Continental Chef - Chennai (Madambakkam) Position: Chef/Cooking Master Experience: Minimum 2 to 4yrs exp Working Hours: 12hours Salary: Rs.24,000 per month including overtime Qualification : 10th,12th & Hotel Management (Must need cooking knowledge) Other Benefits : Food and Accomodation will be included Job Location : Chennai (Madambakkam) Must know to cook a varieties of : Pizza Burger Fried Chicken Pasta Sandwich Momo's Interested Candidates kindly share your updated CV/ Resume through whatsapp number or Call in this : Alex - +91 99620 05221 Contact Alex - 9962005221 NOTE : * WE PREFER ONLY TAMIL NADU CANDIDATES Thanks & Regards, Z TECH SOLUTIONS.

Responsibilities: * Manage kitchen operations: food prep, menu planning, F&B service. * Collaborate with head chef on culinary strategies. * Ensure food quality & hygiene standards. Food allowance Annual bonus Provident fund

We are loking for an experienced Food and Beverages Manager to support our operations at hotels for buffet setup, foodcourt, cafes. The eprson shoudl be willing to travel on site to client locations across bangalore. Disciplined, Good communication.

* Walkins Every Monday* Job Summary: The Sous Chef in managing kitchen operations and is responsible for ensuring consistency, innovation, and authenticity in food preparationespecially in delivering elevated modern South Indian cuisine. The role demands strong leadership, culinary expertise, and a commitment to maintaining high standards of hygiene, quality, and kitchen efficiency. Key Responsibilities: • Food quality and kitchen operation Supervisor: Prepare and cook a variety of South Indian dishes with a fusion twist, ensuring high standards of taste and presentation. • Quality Control: Ensure all dishes are prepared to the highest standards of quality and consistency. Taste and adjust recipes as needed. • Menu Planning: Collaborate with the Head Chef to design and update the menu, incorporating seasonal ingredients and customer preferences. . Kitchen Operations & Food Quality: • Supervise daily food preparation and ensure consistent taste and presentation. • Innovate and refine modern South Indian dishes—such as millet-based dosas, fusion chutneys, and regional specialties. • Ensure mise en place is complete and ready before each service. • Maintain portion control and food cost efficiency. Team Management: • Lead and mentor junior kitchen staff including CDPs, Dcdps and Commis. • Organize shift rotations, assign duties, and conduct training as required. • Maintain a disciplined, collaborative, and respectful kitchen environment. Inventory & Compliance: • Assist with ordering and stock management of ingredients and kitchen supplies . • Ensure all food safety (FSSAI), hygiene, and sanitation protocols are followed. • Maintain kitchen equipment and coordinate with maintenance when needed. Guest Experience & Innovation: • Collaborate with Head Chef on menu planning and seasonal updates. • Support front-of-house during food tastings, launches, or chef’s tables. • Handle special dietary requests or complaints promptly and professionally. Qualifications: • Proven at least 4 years’ experience as a chef and 1/2 years of work experience as jr sous chef or CDC (chef de cuisine) . • Diploma or degree in culinary art or hotel management • Knowledge of fusion cooking techniques, a passion for culinary innovation, Modern plating and food trends. • Strong understanding of food safety and hygiene practices. • Good knowledge of south Indian cuisine (Tamil, Kerala, Andra and Karnataka) • Ability to work in a fast-paced environment and handle multiple tasks. • Ability to lead a team and manage high pressure in peak hours.

Key Responsibilities: Assist in the preparation, cooking, and presentation of food in accordance with restaurant standards. Follow instructions from senior chefs and contribute to the overall efficiency of the kitchen. Prepare ingredients (washing, chopping, peeling, etc.) as directed. Ensure that food is stored and handled properly and safely. Maintain cleanliness and organization in all kitchen areas. Adhere to all food safety and sanitation regulations. Help with stock rotation and the proper labelling and storage of food items. Clean and sanitize workstations, equipment, and utensils. Learn and develop culinary techniques and recipes. Qualifications & Skills: Diploma or certificate in respective field/IHM candidate will be preferred. 2-5 years of experience in a professional kitchen. Good communication and teamwork skills. Ability to work under pressure in a fast-paced environment. Basic knowledge of food hygiene and safety standards. Working Conditions: May be required to work evenings, weekends, and holidays. Standing for long periods

Key Responsibilities: Assist in the preparation, cooking, and presentation of food in accordance with restaurant standards. Follow instructions from senior chefs and contribute to the overall efficiency of the kitchen. Prepare ingredients (washing, chopping, peeling, etc.) as directed. Ensure that food is stored and handled properly and safely. Maintain cleanliness and organization in all kitchen areas. Adhere to all food safety and sanitation regulations. Help with stock rotation and the proper labelling and storage of food items. Clean and sanitize workstations, equipment, and utensils. Learn and develop culinary techniques and recipes. Qualifications & Skills: Diploma or certificate in respective field/IHM candidate will be preferred. 2-5 years of experience in a professional kitchen. Good communication and teamwork skills. Ability to work under pressure in a fast-paced environment. Basic knowledge of food hygiene and safety standards. Working Conditions: May be required to work evenings, weekends, and holidays. Standing for long periods

Job Title : Kitchen Supervisor Dietary Services Location : Autonomous State Medical College, Pilibhit, Uttar Pradesh, SNMC, Agra Medical College and AIIMS, Gorakhpur, Uttar Pradesh. Company : Mr. Johnny Care Services (I) Pvt. Ltd. Salary : Up to 20,000 per month Employment Type : Full-time Experience : Minimum 2 years in kitchen or dietary supervision preferred Joining : Immediate Job Summary: We are seeking a responsible and proactive Kitchen Supervisor to oversee daily operations of the dietary kitchen at our new setup in Autonomous State Medical College, Pilibhit. The ideal candidate will ensure smooth coordination between kitchen staff, dietitians, and hospital administration, maintaining hygiene, timely food service, and adherence to dietary guidelines. Key Responsibilities: Supervise and manage kitchen staff and food service assistants. Ensure timely preparation and delivery of patient meals as per diet chart. Maintain kitchen hygiene, cleanliness, and food safety standards. Coordinate with dietitians and hospital management regarding meal plans and special diets. Monitor stock levels and ensure availability of ingredients and supplies. Maintain records of food production, inventory, and staff attendance. Handle kitchen equipment, oversee maintenance, and report issues. Ensure compliance with hospital and company SOPs and guidelines. Assist in training new staff on food safety and kitchen operations. Prepare daily reports and share updates with company management. Requirements: Minimum 10+2 or equivalent education; diploma in food service/hotel management/dietetics preferred. Prior experience in hospital kitchen, dietary, or food service supervision (2+ years preferred). Knowledge of dietary guidelines, food hygiene, and safety protocols. Strong leadership, communication, and organizational skills. Ability to handle kitchen staff and multitask in a hospital setting. Basic knowledge of Microsoft Excel and reporting. Benefits: Fixed salary up to 20,000/month Opportunity to work in a reputed medical institution Growth opportunities within Mr. Johnny Care Services (I) Pvt. Ltd.