321 Food Processing Jobs

Job Description: As a Food Technologist at M/S Mamatha Mushrooms in Vishakhapatnam, you will play a crucial role in food product development, quality control, and adherence to food safety standards. Your responsibilities will include overseeing day-to-day tasks related to these areas to ensure the delivery of high-quality food products to customers. To excel in this role, you should possess a strong knowledge of food science, food chemistry, and food microbiology. Experience in food product development, food processing, and familiarity with food safety regulations will be key to your success. Your analytical skills and attention to detail will be essential in maintaining the quality and safety of the food products. Effective communication and the ability to work well in a team are also important qualities for this position. A Bachelor's or Master's degree in Food Science, Food Technology, or a related field will be required to demonstrate your academic background and expertise in the field. If you are passionate about food technology and are looking for a challenging opportunity in the food industry, this full-time on-site role at M/S Mamatha Mushrooms could be the perfect fit for you. Join our team to contribute to the innovation and compliance of our food products while working in a dynamic and rewarding environment.,

About Godrej Agrovet: Godrej Agrovet Limited (GAVL) is a diversified, Research & Development focused agri-business Company dedicated to improving the productivity of Indian farmers by innovating products and services that sustainably increase crop and livestock yields. GAVL holds leading market positions in the different businesses it operates - Animal Feed, Crop Protection, Oil Palm, Dairy, Poultry and Processed Foods. GAVL has a pan India presence with sales of over a million tons annually of high-quality animal feed and cutting- edge nutrition products for cattle, poultry, aqua feed and specialty feed. Our teams have worked closely with Indian farmers to develop large Oil Palm Plantations which is helping in bridging the demand and supply gap of edible oil in India. In the crop protection segment, the company meets the niche requirement of farmers through innovative agrochemical offerings. GAVL through its subsidiary Astec Life Sciences Limited, is also a business-to-business (B2B) focused bulk manufacturer of fungicides & herbicides. In Dairy and Poultry and Processed Foods, the company operates through its subsidiaries Creamline Dairy Products Limited and Godrej Tyson Foods Limited. Apart from this, GAVL also has a joint venture with the ACI group of Bangladesh for animal feed business in Bangladesh. For more information on the Company, please log on to www.godrejagrovet.com . Designation: General Manager Location : Chandwad, Nashik Role Overview : The Head of Pet Care Food Plant is responsible for overseeing all operations within the pet care food manufacturing facility. This role involves ensuring efficient production processes, maintaining high-quality standards, managing staff, and adhering to regulatory compliance. The ideal candidate will have a strong background in food production, leadership skills, and a passion for pet care. Roles & Responsibilities: Operational Management: Oversee daily plant operations with a focus on productivity, safety, and efficiency. Production Planning: Lead the overall production planning process ensuring alignment with marketing and sales requirements. Quality Assurance: Ensure all products meet internal quality benchmarks and regulatory standards by maintaining strict control of process parameters. Cost Control: Drive initiatives to manage and control production costs, material yields, and utility consumption. Equipment Maintenance: Oversee the maintenance and spares management of both process and utility equipment. Process & Performance Improvement: Drive improvements in process efficiency, OEE (Overall Equipment Effectiveness), and capacity utilization. Implement good manufacturing practices and green initiatives. Industrial Relations: Maintain an amicable industrial relations (IR) environment with proactive engagement and conflict resolution. Statutory Compliance: Ensure complete statutory compliance with respect to plant operations and coordinate with HR and legal teams for the same. Safety: Ensure safety of people, products, and machinery, fostering a culture of safety across the plant. Manpower Management: Coordinate with HR for manpower planning, recruitment, and training to ensure plant staffing needs are met efficiently. Stores & Inventory Management: Ensure proper store management and optimize inventory levels of raw materials, packaging, and spares. Coordination with Authorities: Maintain relationships and coordinate with statutory and local bodies for plant-related operations. Plant Infrastructure: Supervise installation of new machinery and coordinate for the safe and compliant disposal of scrap and obsolete equipment. Cross-functional Collaboration: Work closely with R&D, QA, SCM, and marketing to support innovation, quality, and timely delivery of products. Educational Qualification: Bachelor s Degree in Food Technology, Engineering Mechanical/Electrical; Master s degree preferred. Experience: 12+ years of experience in Manufacturing, Operations and Supply chain. 6-8 years of experience in Food Processing or Aqua Feed Manufacturing, minimum 4 years in Pet Food at Senior Position preferred. Skills: Strong understanding of pet nutrition, ingredient functionality, and food safety regulations. Proficient in statistical analysis and data interpretation. Excellent communication and teamwork skills. Strong problem-solving abilities and attention to detail. An inclusive Godrej Before you go, there is something important we want to highlight. There is no place for discrimination at Godrej. Diversity is the philosophy of who we are as a company. And has been for over a century. It s not just in our DNA and nice to do. Being more diverse - especially having our team members reflect the diversity of our businesses and communities - helps us innovate better and grow faster. We hope this resonates with you. We take pride in being an equal opportunities employer. We recognize merit and encourage diversity. We do not tolerate any form of discrimination on the basis of nationality, race, color, religion, caste, gender identity or expression, sexual orientation, disability, age, or marital status and ensure equal opportunities for all our team members. If this sounds like a role for you, apply now! We look forward to meeting you.

Own and drive regional sales targets for RCN & Cashew Kernels, Develop and expand customer base among wholesalers, retailers, and processors, Ensure regular market visits, customer interactions, and product demonstrations. Represent the company. Required Candidate profile Preferred: RCN & Kernels or Agri Commodities sales, Alternate: FMCG field sales experience, Channel & vendor relationship management, Price negotiation and deal closure.

Key Responsibilities: Oversee daily production of snacks and namkeen items. Ensure product quality, taste, and consistency as per company standards. Coordinate with the kitchen/production team for raw material planning and usage. Monitor hygiene, food safety, and cleanliness across the production unit. Maintain stock levels of ingredients, packaging, and finished goods. Work with R&D or chefs to develop or improve products as needed. Maintain production records and ensure timely reporting. Ensure compliance with FSSAI and internal food safety norms. Support in packaging, labeling, and dispatch processes. Minimize wastage and control production costs.

We are looking for a skilled Senior Executive to join our team at Suguna Foods Private Limited, responsible for ERP application and ensuring the smooth operation of our food processing facilities. The ideal candidate will have a strong background in managing ERP systems and a passion for driving business growth. Roles and Responsibility Manage and maintain the company's ERP system for seamless operations. Analyze data from the ERP system to identify trends and areas for improvement. Collaborate with cross-functional teams to implement process improvements. Develop and implement strategies to enhance system efficiency and productivity. Provide training and support to employees on the use of the ERP system. Ensure compliance with industry regulations and standards. Job Requirements Minimum 2 years of experience in an ERP-related role, preferably in the food processing industry. Strong knowledge of ERP systems and their applications. Excellent analytical and problem-solving skills. Ability to work effectively in a fast-paced environment and prioritize tasks. Strong communication and interpersonal skills. Experience working with food processing software and systems is preferred.

Need Sales Manager // Floor Manager Person should be only from Food Industry Should have min 1 year of experience Salary 25k to 30 k Day shift 6 Days working Work location - Tronica city Delhi (Ghaziabad) call - 9310802205 parveens7868@gmail.com

Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.

Roles and Responsibilities Oversee daily bakery production operations to ensure efficient use of resources and meet quality standards. Commercialized new products designed by NPD team.. Ensure compliance with food safety regulations, HACCP guidelines, and company policies. Collaborate with cross-functional teams to resolve issues related to product development, processing, packaging, and logistics. Maintain accurate records of inventory management, cost control, and supply chain optimization. Desired Candidate Profile 5-10 years of experience in a similar role within the food industry (bakery or confectionery). Bachelor's degree in Food Technology (B.Sc), MS/M.Sc(Science) or Master's degree in Food Technology from a recognized institution. Strong knowledge of bakery products manufacturing processes including mixing techniques, oven temperature control systems etc.

Job Title: Production Manager Ready-to-Eat & Frozen Foods Experience Required: 5 to 8 years Location: Por, Vadodara Department: Production / Manufacturing Job Summary We are seeking an experienced and dynamic Production Manager to oversee and manage the manufacturing operations of Ready-to-Eat and Frozen Food products. The candidate will be responsible for ensuring high-quality production, optimizing resources, and maintaining hygiene and food safety standards in accordance with industry and regulatory norms. Key Responsibilities 1. Production Planning & Execution Plan, organize, and control production schedules for RTE and frozen food lines Ensure optimal utilization of manpower, machinery, and materials Achieve daily and monthly production targets within specified timelines 2. Quality & Food Safety Compliance Maintain and monitor quality parameters as per FSSAI,HACCP, and ISO 22000 standards Coordinate with QA/QC for in-process and final product inspections Implement corrective actions to address quality issues 3. Process Optimization & Efficiency Identify areas of improvement in production processes to reduce downtime and wastage Implement lean manufacturing practices and continuous improvement initiatives Monitor KPIs like OEE, yield, and cost per unit 4. People Management Supervise and train production staff, machine operators, and line supervisors Ensure shift planning, attendance management, and team motivation Address employee grievances and foster a productive work environment 5. Equipment & Maintenance Coordination Coordinate with maintenance team for preventive and breakdown maintenance Ensure regular cleaning and sanitation of equipment and work areas Monitor utilities like refrigeration, boilers, and packaging machinery 6. Documentation & Reporting Maintain accurate records of production, inventory, and batch traceability Prepare daily, weekly, and monthly reports for senior management Ensure compliance with audit requirements and documentation standards Qualifications & Experience Bachelors / Masters degree in Food Technology / Food Science / Mechanical Engineering or related field 5 to 8 years of proven experience in production management in RTE and frozen food industry In-depth knowledge of food processing, cold chain logistics, and packaging technologies Strong understanding of FSSAI, HACCP, GMP, and other food safety standards Skills Required Leadership and team management Production planning and resource allocation Strong problem-solving and decision-making abilities Knowledge of ERP systems and production software Excellent communication and interpersonal skills Preferred Industry Background Ready-to-Eat (RTE) Food Products Frozen Food Processing FMCG (Food Division)

Experience in R&D focusing on enzyme development and modification. Proficiency in molecular biology techniques such as PCR, gene cloning, and site-directed mutagenesis. Expertise in protein expression, purification, and characterization. Experience with enzyme kinetics and activity assays. Knowledge of biocatalysts and enzyme engineering principles. ","vacancyKeyroles":" Design and conduct experiments for enzyme discovery, modification, and functional optimization. Purify enzymes using advanced techniques and ensure high activity and purity. Study enzyme kinetics, substrate specificity, and stability under different conditions. Research and implement enzyme applications in industries such as pharmaceuticals, agriculture, bioenergy, and food processing. Collaborate with cross-functional teams, including engineers and scientists, to integrate biocatalysts into broader biochemical processes. Maintain laboratory equipment in good condition and ensure a safe working environment by adhering to safety protocols and procedures. Stay updated with advanced technologies in the field of enzyme and coenzyme development and provide innovative solutions. Assist in scaling up biocatalytic processes from laboratory to production scale, ensuring consistency and quality.

Proficiency in molecular biology techniques such as PCR, gene cloning, and site-directed mutagenesis. Expertise in protein expression, purification, and characterization. Experience with enzyme kinetics and activity assays. Knowledge of biocatalysis and enzyme engineering principles. Experience with techniques for enzyme immobilization and stabilization. Familiarity with computational tools for enzyme design and modeling. ","vacancyKeyroles":" Design and conduct experiments for enzyme discovery, modification, and functional optimization. Purify enzymes using advanced techniques and ensure high activity and purity. Study enzyme kinetics, substrate specificity, and stability under different conditions. Research and implement enzyme applications in industries such as pharmaceuticals, agriculture, bioenergy, and food processing. Collaborate with cross-functional teams, including engineers and scientists, to integrate biocatalysts into broader biochemical processes. Maintain laboratory equipment in good condition and ensure a safe working environment by adhering to safety protocols and procedures. Stay updated with advanced technologies in the field of enzyme and coenzyme development and provide innovative solutions.

Job Purpose and Impact The Director, Poultry Technical Consultancy & Marketing primarily focus on strategic partnership with national key account. He will lead, coach and develop a team to execute the business plan to meet business goals. In this role, you will partner with sales and marketing to identify and execute new business development projects and lead, prioritize and report on the portfolio of new business development projects and drive process improvements and the supporting tools and metrics. Key Accountabilities Develop strong customer relationships at key accounts. Collaborate with sales and marketing leaders on customer segmentation and satisfaction, account planning and the use of related sales applications. Develop Capabilities in Key account team. Design and drive the product portfolio aligned with market trends and customers evolving needs. Innovate to create value to customer and Cargill. Design technical service strategy for the breeder, broiler, layer segments in collaboration with Global SMT & Poultry Team. Develop local poultry consulting team broiler, breeder, layer expertise You will develop plans and deliver results in a fast-changing business and/or regulatory environment while leading and developing a team of experienced professionals and supervisors, exhibiting authority for talent management decisions related to hiring, performance and disciplinary actions. Other duties as assigned. Qualifications MINIMUM QUALIFICATIONS Bachelors degree in veterinary science. Masters degree in animal nutrition\Poultry Science\Veterinary Pathology. Minimum of 10 years of related work experience & 5 years of supervisory experience Other minimum qualifications may apply. PREFERRED QUALIFICATIONS Expertise in poultry Integration. Minimum of 15 years of experience in poultry business. Experience leading a technical team with staff from multiple locations and disciplines. Demonstrated ability to develop customer relationships and trust through technical knowledge and expertise.

A Chef de Partie (Garde Manger) prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie (Garde Manger), you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Chef de Partie (Garde Manger) serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Chef de Partie (Western) prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie (Western), you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Chef de Partie (Western) serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

Role & responsibilities Lead and supervise the Quality Assurance and Quality Control operations for the Milk Department. Ensure all incoming raw milk, in-process checks, and final product tests meet required quality and microbiological standards. Develop, implement, and monitor HACCP, GMP, and other food safety protocols. Conduct routine microbiological testing of milk and milk-based products. Maintain calibration of laboratory equipment and ensure accurate and timely reporting of results. Monitor and evaluate supplier milk quality and ensure traceability and documentation. Handle non-conformance, root cause analysis, and corrective/preventive actions (CAPA). Liaise with procurement, production, and supply chain teams to maintain consistent quality. Train and develop quality lab and production staff on hygiene, food safety, and best practices. Ensure compliance with FSSAI, ISO 22000, and other relevant certifications and audits. Prepare reports and documentation for internal review and external regulatory inspections. Qualifications and Experience: Educational Qualification: B.Tech (Dairy Technology / Food Technology) M.Sc. in Microbiology / Food Microbiology Experience: Minimum 812 years of relevant experience in quality assurance/quality control in a dairy plant, with specific experience in milk processing.

Sales & Marketing of Turnkey Environmental Control Projects Across Industries We are seeking a dynamic and technically proficient Business Manager to lead sales and project development for HVAC systems, Clean Rooms, and Cold Room solutions across diverse sectors such as Healthcare, Pharma, Food Processing, R&D, Industrial Manufacturing, and Logistics. The candidate will drive business growth through client engagement, solution selling, and coordination with internal teams for successful project delivery. Role and Responsibilities: Identify and develop new business opportunities in hospitals, pharmaceutical plants, food processing units, cold chain logistics, laboratories, and other industry segments. Promote HVAC, Clean Room, and Cold Room turnkey solutions through client visits, presentations, and demonstrations. Collaborate with senior leadership to develop sales strategy, pricing models, and territory expansion plans. Prepare customized proposals, technical documentation, and project quotes aligned with client requirements. Coordinate with design, engineering, and project execution teams to ensure timely delivery and installation. Maintain strong client relationships to ensure customer satisfaction, repeat business, and referrals. Keep track of market trends, competition, and new technologies in environmental control and precision cooling. Ensure compliance with industry regulations (e.g., GMP, WHO, ISO, ASHRAE) during solution design and execution. Participate in industry events, trade shows, and exhibitions to promote brand visibility and generate leads. Provide regular reports and sales forecasts to management. Qualifications and Experience: 0 8 years of experience in technical sales or project management for HVAC, Clean Rooms, or Cold Storage solutions. B.E./B.Tech in Mechanical, Electrical, or Industrial Engineering; MBA in Marketing or Business Development preferred. Proven ability to handle complex solution-based selling and coordinate with multiple stakeholders. Strong knowledge of HVAC systems, insulation, filtration, temperature and humidity control technologies. Willingness to travel extensively and meet clients across industrial clusters. Excellent communication and negotiation skills, with a client-first approach. Ability to manage multiple projects and prioritize tasks under pressure. Proficiency in MS Office Suite, CRM tools, and basic AutoCAD or technical drawing interpretation. Salary: Up to 2 lakh per month , depending on experience, skill set, and performance outcomes.

Responsibilities: * Generate leads through cold calling and networking * Close deals with customers * Meet sales targets set by management * Maintain customer relationships * Present product benefits at client meetings

Role & responsibilities Online quality control RM and PM testings Labour and plant hygiene Quality documentation Predespatch inspections Market complaints and resolutions

Alfa Laval India is looking for a position of Area Sales Manager - Kolkata About the Company: In Alfa Laval, we are every single day contributing to a more sustainable future for our planet through engineering innovation. Our global team designs and implements the refining, recycling and purifying process that allows our customers to be better themselves. You will find our work in leading applications for Ethanol, Distillery, Starch, Industrial Fermentation, Water, Clean Energy, Food Processing, Waste processing, Pharmaceutical development and much more. The people of Alfa Laval enjoy the freedom to pursue ideas and the resources to see those ideas to become reality, in an environment that welcomes drive, courage and diversity. The result is a company where we all can be very proud of what we do. Join us as our Food and Water Services team to advance and learn alongside accomplished business leaders to help customers around the world to optimize their processes and enable growth! Our core competencies are in the areas of heat transfer separation, and fluid handling. We are dedicated to optimizing the performance of our customers processes. our world-class technologies, our systems, equipment and services must create solutions that help our customers stay ahead. Please feel free to peruse our website www.alfalaval.com The position / About the Job: Follow established sales processes and guidelines to promote and sell Alfa Laval Spare Parts and services. Drive sales activities for spare parts, service agreements, and upgrades, ensuring alignment with business targets and divisional strategy. Analyze market insights and customer buying behaviours to develop actionable sales strategies and plans. Identify, manage, and convert leads into business opportunities, ensuring a healthy and sustainable sales pipeline. Engage regularly with customers to understand their needs and present value-driven solutions. Manage customer grids and utilize internal tools for efficient planning and improved customer satisfaction. Prepare competitive, value-based quotations and follow up to secure orders. Effectively use CRM and digital tools to manage opportunities and maintain data accuracy. Manage and mentor one direct report, ensuring performance, growth and alignment with Division goals. Take ownership of people responsibilities for professional development. Personal Attributes A go-getter, taking initiative to identify and drive various initiatives. Ability to work in sync with multiple stakeholders. Ability to constructively challenge business colleagues. Ability to form and assertively put forward a point of view. An eye for detail Work independently with minimal supervision Location - Kolkata Why should you apply We offer you an interesting and challenging position in an open and friendly environment where we help each other to develop and create value for our customers. Exciting place to build a global network with different nationalities to mingle and to learn. Your work will have a true impact on Alfa Laval s future success, you will be learning new things every day. "We are an equal opportunity employer and value diversity at our company. We do not discriminate based on race, religion, colour, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status."

The Indian Hotels Company Limited is looking for Commis I - Bakery to join our dynamic team and embark on a rewarding career journey "Food Preparation: Assist in the preparation of ingredients, mise en place, and basic cooking tasks according to recipes, standards, and guidelines set by the culinary team Station Setup: Set up and organize workstation, equipment, and tools before and during service, ensuring cleanliness, safety, and efficiency in kitchen operations Cooking: Cook and assemble simple dishes, appetizers, salads, and desserts under the guidance of senior chefs, following established recipes and cooking techniques Quality Control: Ensure the quality, freshness, and presentation of food items by adhering to standards for portion sizes, plating, garnishing, and food safety protocols Cleaning and Sanitation: Maintain cleanliness and hygiene in the kitchen, including equipment, utensils, surfaces, and storage areas, following sanitation and food safety procedures Inventory Management: Assist in inventory management tasks, including stock rotation, storage organization, and requisition of ingredients and supplies as needed Team Collaboration: Collaborate with other kitchen staff, including chefs, cooks, and stewards, to coordinate food production, service, and cleanup activities during busy service periods Adherence to Standards: Adhere to company policies, procedures, and standards for food quality, safety, and sanitation, as well as regulations and guidelines set by health authorities "

Role & responsibilities Manage day-to-day operations of UHT production lines (milk, cream, flavored milk, etc.) Ensure continuous production, minimal downtime, and adherence to production schedules Monitor and control process parameters such as temperature, pressure, and holding time to meet product specifications Lead and train production team members and shift engineers Coordinate with QA, Maintenance, and Supply Chain teams for smooth operations Implement and monitor GMP, HACCP, and FSSAI compliance within the production area Conduct root cause analysis and corrective actions for production issues Prepare and maintain daily production reports, wastage records, and yield reports Supervise aseptic packaging (Tetra Pak, SIG Combibloc, etc.) Optimize resources and ensure cost-effective manufacturing Support new product trials and commissioning of UHT equipment. Preferred candidate profile (B.Tech / M.Tech) in Dairy Technology, Food Technology, or Mechanical Engineering Strong experience with UHT systems (Direct/Indirect), aseptic processing, and filling machines Familiarity with Tetra Pak / SIG Combibloc technology is a must Sound knowledge of food safety, hygiene standards, and regulatory norms Excellent leadership, team management, and troubleshooting skills Proficient in production planning tools, MS Office, and ERP systems

Location: Ghaziabad 1. Sales Manager (Male) Gender: Male Salary: 25,000 30,000 Role: Responsible for driving sales, managing client relationships, and achieving targets. . Floor Manager (Male) Gender: Male Salary: 25,000 30,000 Role: Supervise floor operations, manage staff, and ensure smooth workflow. Interested candidates may apply now! 7011890554

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 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 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 lan and cost regular and party menus on weekly basis in co-ordination 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 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 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