1400 Food Production Jobs

Role & responsibilities Staff Management: Hire, train, schedule, and supervise kitchen staff, including line cooks, prep cooks, and sous chefs. Menu Development: Design and develop innovative menus, create new dishes, and standardize recipes to maintain quality and consistency. Kitchen Operations: Oversee daily kitchen operations, including food preparation, plating, and service, ensuring high culinary standards. Budgeting and Cost Control: Manage kitchen budgets, control food costs, monitor inventory, minimize waste, and adjust pricing or portion sizes to maintain profitability. Food Safety and Sanitation: Ensure strict adherence to health and safety regulations and maintain a clean, organized, and safe working environment. Vendor Relations: Establish and maintain strong relationships with suppliers to source high-quality ingredients at competitive prices. Collaboration: Work closely with other departments, such as front-of-house staff and restaurant management, to ensure a seamless dining experience for guests. Innovation: Stay updated on food trends, identify new culinary techniques, and incorporate new ingredients and presentations to keep the menu fresh and exciting. Equipment Management: Ensure the optimal performance and maintenance of kitchen equipment. Essential Skills Culinary Expertise: Strong cooking skills and in-depth knowledge of culinary arts and techniques. Leadership and Management: The ability to lead, motivate, and manage a team effectively. Business Acumen: Skills in budgeting, financial management, and cost control to ensure the profitability of the kitchen. Communication: Excellent communication skills for interacting with staff, management, and vendors. Organizational Skills: Strong organizational and time management skills to oversee various aspects of the kitchen. Analytical Skills: Ability to analyze food costs, inventory, and performance metrics to make informed decisions. Preferred candidate profile Must be an expert and willing to join asap. Contact HR HEAD, Mr. Sresth Gaikwad @9236472875 (Between 11:30 AM - 5:30 PM) Share your resume on Whatsapp on the same number mentioned.

Position : Faculty Hotel Management (Food Production) Organization : ITM University, Raipur Location : Uparwara Gaon, Atal Nagar, Raipur, Chhattisgarh Transport : Pickup & Drop Bus Service Available Shift : General Shift 7 Hours/Day Working Days : 6 Days a Week (Last Saturday of the month is off) Eligibility Criteria : Bachelor’s or Master’s Degree in Hotel Management Freshers with strong academic background and practical skills are encouraged to apply Excellent communication, teaching aptitude, and willingness to participate in academic and extracurricular responsibilities Specialization or hands-on experience in Food Production is essential Job Description : Teach and conduct practical sessions in Food Production Mentor and counsel students on academic and career-related matters Support training and placement initiatives for hospitality students Teach both core and allied subjects as required Participate in departmental and university promotional activities Contribute to the examination process – including paper setting, invigilation, and evaluation Attend and contribute to regular faculty meetings and administrative functions Draft and publish research papers , academic articles , and project proposals Keep abreast of developments by reading academic journals Attend and speak at academic seminars and conferences Assist in preparing bids for departmental research funding Undertake any other responsibilities assigned periodically How to Apply : Interested candidates may email their updated CV/Resume to: raipurhr@itmuniversity.org careers@itmuniversity.org For a quick response or further information, you may contact: Shilpa Ma'am – 9109110154

The Indian Hotels Company Limited is looking for Pastry Chef to join our dynamic team and embark on a rewarding career journey Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying. Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Champions

The Indian Hotels Company Limited is looking for Commis I 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 Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying. Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility

Chai Break is looking for Assistant Manager Catering Sales to join our dynamic team and embark on a rewarding career journey Ensuring company policies are followed. Optimizing profits by controlling costs. Hiring, training and developing new employees. Resolving customer issues to their overall satisfaction. Maintaining an overall management style that follows company best practices. Providing leadership and direction to all employees. Ensuring product quality and availability. Preparing and presenting employee reviews. Working closely with the store manager to lead staff. Overseeing retail inventory. Assisting customers whenever necessary. Organizing employee schedule. Ensuring that health, safety, and security rules are followed. Ensuring a consistent standard of customer service. Motivating employees and ensuring a focus on the mission. Maintaining merchandise and a visual plan. Maintaining stores to standards, including stocking and cleaning. Completing tasks assigned by the general manager accurately and efficiently. Supporting store manager as needed.

Plan, organise, develop, co ordinate &administer the total operation of food production, storage, issues & service areas with a view achieving satisfaction & safety. to increase operating revenue, profitability thru better sales Required Candidate profile Required Candidate profile Should be IHM with minimum Experience of 12 to 15 yrs with Five Star Hotels, should have a minimum of 5 yrs of Banquet Experience

Full job description Responsibility Assist in the preparation, cooking, and presentation of meals under supervision. Follow instructions from senior chefs to ensure consistency and quality. Perform basic tasks such as chopping vegetables, preparing sauces, and measuring ingredients. Maintain cleanliness and organization of the kitchen, including equipment and workstations. Follow all food safety and hygiene regulations. Help with stock rotation and inventory management. Assist in receiving and storing deliveries. Learn and develop new skills and techniques as part of on-the-job training. Requirements: Basic culinary knowledge or a certificate/diploma from a culinary school (preferred but not always required). Willingness to learn and grow in a fast-paced kitchen Job Types: Full-time, Permanent Pay: 20,000.00 - 30,000.00 per month Benefits: Food provided Work Location: In person

Responsibilities: * Maintain high standards of food quality and presentation * Collaborate with kitchen team on menu planning and inventory management * Prepare pastries, desserts, and other baked goods

Role & responsibilities Develop and teach undergraduate and graduate courses in catering and hospitality management. Mentor and advise students on academic and career goals. Conduct and publish original research in reputable journals. Collaborate with colleagues on curriculum development and academic policies. Participate in faculty meetings, committees, and departmental activities. Engage in professional development to stay current with industry trends and educational best practices. Supervise student projects, internships, and experiential learning opportunities. Preferred candidate profile BHMCT with MHM or MBA in Hospitality Management Industrial experience will be an added advantage Perks and benefits As per SRMS Trust Norms

Standardizing recipes Forecasting the volume of sales and scheduling the production process Assigning the right job to the right person to achieve the desired results Controlling food, labor, and overhead costs Verifying stocks and preventing wastage

**Job Description:** As an entry-level management position in the kitchen at our company, your role focuses on successfully achieving daily objectives while ensuring guest and employee satisfaction within the operating budget. You will assist in leading staff members and personally contribute to various kitchen areas, including food production, purchasing, and kitchen sanitation. **Key Responsibilities:** - Maintain food handling and sanitation standards. - Perform all duties of Culinary and related kitchen area employees during high-demand times. - Oversee production and preparation of culinary items. - Ensure employees keep their work areas clean and sanitary. - Coordinate service and timing of events and meals with Restaurant and Banquet departments. - Comply with loss prevention policies and procedures. - Strive to improve service performance. - Communicate areas in need of attention to staff and ensure follow-through. - Lead shifts, personally prepare food items, and execute requests based on required specifications. - Prepare and cook various foods, including special dishes for guests or functions. - Supervise and coordinate activities of cooks and workers in food preparation. - Check the quality of raw and cooked food products to meet standards. - Assist in determining food presentation and creating decorative displays. **Qualifications Required:** - High school diploma or GED; with 4 years of experience in culinary, food and beverage, or related professional area. OR - 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; with 2 years of experience in culinary, food and beverage, or related professional area. **Additional Details:** At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our commitment to non-discrimination on any protected basis, including disability, veteran status, or other applicable law, ensures a diverse and inclusive workplace.,

Responsibilities: Collaborate with cloud kitchen team on menu development & delivery Oversee food production, quality control & presentation Lead kitchen operations, menu planning & costing Food allowance

Designation - Cook - South Indian/ North Indian Qualification - Hotel management Experience - 2 to 5 years Salary - 1500 AED to 1800 AED Location - Dubai Direct Employment Free Food, Accommodation Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo Please send your resume Whatsapp to 7200189717 Perks and benefits food and accoumentation

Roles and Responsibilities Prepare high-quality continental dishes, including pasta, pizza, risotto, and other European specialties. Manage food production processes to ensure timely delivery of meals to guests. Develop menus that cater to diverse tastes and dietary requirements. Collaborate with kitchen staff to maintain a clean and organized work environment. Ensure compliance with hotel standards for quality control. Desired Candidate Profile Strong knowledge of American cuisine, European cuisine, menu planning, and food production techniques. Ability to work effectively in a fast-paced environment with attention to detail.

Role & responsibilities To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef Able to take the lead on a station as well as educate and guide junior chefs To be able to work under pressure, for required hours in a heated environment To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries To aid in achieving desired food costs, kitchen standards and overall objectives To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning To remove any hazards and report any defects in the kitchen or equipment to a senior chef To keep high standards of personal and kitchen hygiene Assist in maintaining overall camaraderie in the kitchen To be able to communicate clearly and effectively in a kitchen environment To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets To be familiar with the opening and closing procedures of the kitchen and carry them out as expected To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require. Show a commitment learn and grow as a professional chef during the period of employment To have knowledge of and be able to act during emergency situations, such as fire To carry out and assist in the smooth running of the kitchen To attend all meeting and training sessions as required To comply with any reasonable request from your superiors *Note - Food Trial is a Must

As an ideal candidate for this role, you will have a strong passion for culinary excellence and a keen eye for detail. Your primary responsibility will be to assist the Executive Chef in maintaining exceptional food quality and presentation. Key Responsibilities: - Oversee and assist the kitchen staff in all aspects of food production - Evaluate food products to ensure consistent quality standards - Establish and maintain a regular maintenance schedule for all kitchen areas and equipment - Provide training and professional development opportunities for all kitchen staff Qualifications: - 2+ years of culinary or kitchen experience - Excellent interpersonal and verbal communication skills - Highly organized with excellent attention to detail,

5 Days working Must have experience into Breads are compulsory, mainly Croissant, Sourdough, Jumbo Breads

Production & Operations Management Quality & Compliance Manpower Management Procurement & Inventory Control Maintenance & Infrastructure Planning & Reporting

The Indian Hotels Company Limited is looking for Demi Chef de-Partie to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development. Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying. Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility

The Indian Hotels Company Limited is looking for Chef de-Partie to join our dynamic team and embark on a rewarding career journey Prepare and cook dishes according to recipes. Oversee kitchen operations in the absence of the head chef. Ensure food quality and presentation standards. Train and supervise kitchen staff. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Ensure compliance with food safety regulations. Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying. Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Guest Centricity Personal Effectiven

You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more. What is in it for you: Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 What you will be doing: Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback

Job Purpose This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management. Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them. Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station. Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area. Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire life safety/emergency procedures. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the assigned by the Management. Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability. Completed kitchen apprentice or chefs training courses for at least one year At least 1 or 2 years in a five start international chain hotel Should understand how to read recipes and a good knowledge of cooking Good communication skills

We are seeking a skilled Cheese Production Specialist to manage and oversee all aspects of cheese manufacturing operations, ensuring the highest standards of product quality, food safety, and efficiency. The ideal candidate will have in-depth knowledge of cheese-making processes, milk handling, fermentation, and ripening, along with experience in running automated dairy equipment and leading production teams. Role & responsibilities : Supervise daily cheese production activities from milk standardization, pasteurization, curd preparation, cutting, molding, pressing, salting, and ripening. Ensure adherence to cheese recipes, production parameters, and process controls to maintain product consistency and quality. Monitor critical control points (CCP) and process conditions in compliance with food safety standards (FSSC 22000, HACCP). Collaborate with the Quality Assurance team for sampling, testing, and continuous improvement of cheese products. Manage and optimize yield, minimize losses, and improve plant efficiency. Operate and troubleshoot cheese vats, separators, molders, brining systems, and packaging equipment. Maintain hygiene standards and supervise cleaning and sanitation protocols in the production area (CIP and manual cleaning). Train and guide production operators and junior staff on best practices in cheese making and handling. Desired candidate profile : Bachelors degree/Diploma in Dairy Technology. 5-8 years of hands-on experience in cheese production in a dairy processing environment. Strong knowledge of cheese-making processes ( Artisanal ,Hard, semi-hard, soft cheeses) , milk standardization, cultures, enzymes, and fermentation control. Understanding of dairy processing equipment operation and troubleshooting. Good knowledge of GMP, food safety standards, and production documentation. Preferred profile: Experience with different cheese varieties ( Artisanal cheese, cheddar, mozzarella, processed cheese, gouda, etc .) Exposure to automated cheese-making plants and packaging lines. Familiarity with SAP or other ERP production modules. Knowledge of yield improvement and cost control initiatives.

Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Assists in formulating an approved vendors list encompassing all categories. CANDIDATE PROFILE Education and Experience 4-year bachelors degree in Finance and Accounting or related major; no work experience required. CORE WORK ACTIVITIES Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Assists with generating and providing accurate and timely results in the form of reports, presentations, etc Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance. Assists Executive Chef in all aspects of purchasing (eg, Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Assists in enforcing first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc Completes administrative tasks on a timely basis (eg, C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef. Assists in receiving and inspecting all deliveries. Maintains an accurate controllable log and beverage perpetual. Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Demonstrates knowledge and proficiency of A. S. I. standards. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As a Pizza Artist, your role is to unleash your creativity and elevate each slice with impeccable quality, dazzling presentation, and flavors that wow. Dive into ingredient tastings, master production, and command the pizza oven like a maestro to deliver flawless results every time. Key Responsibilities: - Ensure the quality, finishing, and presentation of all food products meet the company's standards. - Conduct regular tastings of ingredients and make prompt adjustments as necessary to maintain flavor consistency and quality. - Monitor and optimize preparation time to ensure efficient production while maintaining quality standards. - Operate and manage the pizza oven effectively to achieve optimal baking results. - Maintain knowledge of baking techniques, recipes, and industry trends to contribute innovative ideas to the production process. - Oversee inventory management, including monitoring stock levels, conducting physical stock counts, and reconciling closing stock. Qualifications Required: - Basic proficiency in reading and writing English. - 10th standard pass or equivalent education preferred but not mandatory. - Previous experience in a pizza making environment is preferred. - Strong attention to detail and commitment to quality control. - Ability to work efficiently in a fast-paced environment. - Excellent organizational and time management skills. - Knowledge of baking techniques and ingredients is an advantage. - Ability to work independently and as part of a team. Please note that the duties and responsibilities outlined in this job description are not exhaustive and may be subject to change as deemed necessary by the Company. You are expected to perform any other related duties as assigned by your supervisor or management, which may include additional tasks outside the scope of the primary job functions.,