1400 Food Production Jobs - Page 12

SUMMARY Hiring: Seafood Cook Oman We are looking for a skilled seafood cook to join our team. Key Responsibilities: Handle and prepare all types of fish and seafood dishes Cook seafood using oven, charcoal, and grill Create fresh, modern, and innovative seafood meals Serve and interact with customers Manage payments and handle cashier duties Requirements Experience with various types of fish and seafood Ability to prepare, store, and cook seafood dishes Skilled in grilling, baking, and charcoal cooking Creative in making new seafood recipes Good communication and customer service skills Basic knowledge of handling accounts and cash Benefits

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

Job Title: DWS AFC & Compliance Team Corporate Title: NCT Location: Pune, India About DWS AFC & Compliance As part of the DWS Chief Administration Office (CAO), the Compliance and Anti-Financial Crime (AFC) Advisory team provide business line support throughout the organization. It aims to protect DWS's license to operate by promoting and enforcing adherence with laws, regulations, rules, expectations of regulators, the standards of self-regulatory organizations in connection with the Group' s regulated activities and driving a culture of compliance and ethical conduct. Among other responsibilities DWS AFC & Compliance is responsible for the lifecycle of regulatory change and management of the associated risk. The team manages the process around the assessment of regulatory change and the impact those changes have on DWS, its business or infrastructure functions. Additionally on Employee Compliance topic, the team manages the advisory of employees, monitoring of personal trades and approval out Outside Business Interest and Private Investment Transactions. DWS AFC & Compliance are also responsible to operate Trade and E-Com Surveillance Systems to adhere to laws and regulations . Role Description DWS Compliance will perform a high-level applicability analysis of new and changed regulations to ascertain which business divisions may be impacted. The relevant regulatory updates will be communicated to these divisions to determine whether the regulatory change is applicable for their function. Monitoring of the respective implementation status refers solely to the progress of implementation itself, not the correct / adequate implementation. This decision continues to lie with the business divisions as process-owners, where Compliance may serve in its advisory function. Compliance has the discretion to perform Second Line of Defense controls. Compliances monitoring task contributes to Compliances reporting responsibility to the DWS Executive Board. Your key responsibilities Identification of new or changes of existing rules and regulations in scope Analyzing, Filtering and preparing the required content by using a vendor system (CUBE) to create awareness within the DWS regulatory changes and challenging functions to ensure regulatory adherence is maintained. Perform a high-level applicability analysis of new and changed regulations to ascertain which business divisions may be impacted. The relevant regulatory updates will be communicated to these divisions to opine on whether the regulatory change is applicable for their function. The candidate may also be asked to cover Regulatory Reporting tasks including the maintenance of the Regulatory Reporting Inventory and the production of monthly MI. Monitoring of the respective implementation status refers solely to the progress of implementation itself, not the correct / adequate implementation. Your skills and experience Education and Experience: Post-graduate or international equivalent experience. Degree in either a financial/ (real estate) economic / accountancy related subject. Prior relevant work experience of 2-3 years. Proficient in MS Office (Advanced Excel) and general fluency in IT applications. Very strong analytical skills. Excellent English skills. Good knowledge of another European language (e.g. French, Spanish, Italian, Polish) would also be an advantage. Competencies: Highly motivated and self-sufficient, with a strong willingness to take on new challenges. Strong communication skills (written and verbal) with strict attention to detail. Diligent and able to manage multiple conflicting deliverables under strict deadlines. Comfortable in a numerical technical environment and with the general mathematical concepts of finance. Ability to work independently and as part of the team. High level of comfort in dealing with different local offices in Europe, APAC and the US.

Job role: Chef/commis chef Location: South India Department: F&B operations Job experience: 4+ years Job brief A chef shall be responsible for curating, preparing and cooking diverse range of Indian/Chinese/Continental menu dishes as per the company's standard operating procedures. He/she shall have passion for culinary arts and should have a good experience and understanding of hotel kitchens/material/crockery/presentation/etc. Key responsibilities Understanding various kinds of cuisines & beverages as per company menu guidelines Understanding materiality/ingredients/crockery/presentations/etc. Understanding kitchen layout including equipments such as braising pans, baking ovens, stoves, grills, microwaves and fryers Understanding of the guests and their preferred eating habits Preparing ingredients for cooking by portioning, chopping and storing food appropriately Following recipes and yield guides meticulously to prepare all menu items Cooking food according to established recipes, quality, and presentation standards, maintaining the food preparation checklist Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items Setting up various stations with the appropriate stocks of menu items Assisting in inventory management & timely replenishment Ensuring clean and appropriate stocks of all products in designated storage cabinets Implementing minimal food wastage practices as per industry standards Preparing alcoholic/non-alcoholic beverages for bars and restaurants Interacting with guests, helping them place orders and taking regular feedbacks Having a thorough knowledge of various local/non-local Being guest centric and providing excellent experience Understanding regulatory compliance (FSSAI/Excise) and operating with adherence Qualifications Hospitality graduate or diploma in hospitality Min. 4 years of experience in a hotel, club, cruise, restaurant, etc. Extensive operational knowledge of hotel F&B operations Outstanding communication, interpersonal & time-management skills Flexible to relocate anywhere in southern India

Plan develop execute authentic fusion South Indian dishes across all meal Curate seasonal festive menus using traditional techniques ingredients Oversee daily kitchen operations Train and mentor junior chefs kitchen staff Collaborate with F&B team

Responsibilities: Manage inventory levels & ordering supplies Collaborate with kitchen team on menu planning & cost control Ensure quality standards met at all times Oversee food prep, cooking, packaging & delivery Free meal

Comply with the conditions of the food hygiene policies Accepting store deliveries as per the specifications Control food stock & food cost in his section/kitchen Cook food & prepare top-quality menu items in a timely manner Cleanliness & Sanitation

Drive catering sales growth through strategic planning, lead conversion, and client engagement. Manage events, teams, and operations across regions. Promote services, optimize revenue, and align with global trends and competitive insights Required Candidate profile 8-10 yrs sales & 5–8 yrs catering/food service with leadership. Skilled in client handling, negotiation & multitasking. Fluent in English. Open to travel across Ahmedabad, Baroda & Surat F2F Interview

Hill View Resorts Pvt Ltd is looking for Assistant Cook to join our dynamic team and embark on a rewarding career journey Preparing and cooking a variety of dishes. Ensuring that all dishes are of high quality and consistency, and that they meet food safety and sanitation standards. Preparing ingredients by chopping vegetables, cutting meat, and other tasks as necessary. Operating kitchen equipment, such as grills, stoves, and ovens. Maintaining a clean and organized kitchen, including washing dishes and cleaning cooking surfaces.

South Indian Cuisine is a must Roles and Responsibilities Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation. Supervise junior chefs, cooks, and other kitchen staff to maintain high standards of quality control. Develop menus that cater to diverse tastes and dietary requirements while controlling food costs effectively. Ensure compliance with health, safety, and hygiene regulations by monitoring inventory levels and minimizing waste. Collaborate with the F&B team to provide exceptional service through menu planning and execution. Desired Candidate Profile 4-10 years of experience as a Chef de Partie or similar role. South Indian Cuisine is a must Strong culinary skills with knowledge of various cuisines.

Menu development: Create and adapt menus based on guest preferences, dietary needs, and seasonality. Quality control: Ensure consistent food quality and presentation. Cost management: Manage food costs, optimize inventory, and control waste.

kitchen operations, supervise staff, ensure food quality, and maintain hygiene standards.

kitchen operations, supervise staff, ensure food quality, and maintain hygiene standards.

Role & responsibilities: Develop and implement production schedules to meet demand. Optimize resources (manpower, machinery, materials) for efficiency. Conduct regular inspections and audits to uphold product integrity. Preferred candidate profile: Candidate must have experience with Food Processing and Brewing Industry preferable

Role & responsibilities Assist senior chefs in daily food preparation and cooking Follow standard recipes and portion control guidelines Maintain cleanliness, hygiene, and food safety standards in the kitchen Prepare ingredients (washing, chopping, measuring) for dishes Assist in plating and presentation of dishes before service Ensure proper storage and labelling of ingredients and prepared food Learn and adapt to kitchen workflows and operational procedures Work collaboratively with kitchen staff to ensure timely service Support inventory checks and notify shortages of ingredients Comply with all health, safety, and hygiene regulations Preferred candidate profile Degree/Diploma in Hotel Management or Culinary Arts (mandatory) Fresher or up to 1 year of experience in a professional kitchen Passionate about cooking and eager to learn new techniques Strong understanding of basic cooking methods and kitchen safety Good communication and teamwork skills Ability to work in a fast-paced environment Flexible with work hours and willing to work on weekends/holidays if required

JOB : Restaurant operations manager Location : Trichy Experience : 2-5 years of restaurant management experience. Past experience :- Must have a minimum 5 years in the restaurant industry like Saravana Bhavan, A2B. Ariya Bhavan, Anandhas etc. as an operations manager Salary : 30 to 40 K Positions : 3 nos opening contact us : 7845956463/rtssangeetha2025@gmail.com Key Responsibilities: 1. Operational Efficiency: - Manage daily restaurant operations, including food preparation, service, and customer experience. - Ensure compliance with health and safety regulations, company policies, and procedures. 2. Staff Management: - Supervise and train restaurant staff, including servers, hosts/hostesses, bartenders, and kitchen staff. - Foster a positive work environment, promote teamwork, and resolve conflicts. 3. Customer Service: - Handle customer complaints and feedback, resolving issues promptly and professionally. - Implement customer service standards and ensure consistency. 4. Inventory Management: - Manage inventory levels, ordering supplies, and minimizing waste. - Monitor inventory costs and optimize inventory control. 5. Financial Performance: - Analyze sales reports, monitor expenses, and implement cost-saving initiatives. - Develop strategies to increase revenue and profitability. 6. Quality Control: - Ensure high standards of food quality, presentation, and consistency. - Monitor kitchen operations, food safety, and sanitation. Requirements and Skills: 1. Education: High school diploma or equivalent; hospitality management degree or certification preferred. 2. Experience: 2-5 years of restaurant management experience. 3. Past experience:- Must have a minimum 5 years in the restaurant industry like Saravana Bhavan, A2B. Ariya Bhavan, Anandhas etc. as an operations manager Skills: - Strong leadership, communication, and interpersonal skills. - Excellent problem-solving, analytical, and time management skills. - Knowledge of restaurant management software, POS systems, and inventory management. - Ability to multitask, prioritize tasks, and work under pressure.

Production & Quality Control Inventory & Stock Management Team Supervision & Training Hygiene & Safety Compliance Customer Service & Sales Support Cost & Waste Control Reporting & Coordination Food allowance Health insurance Provident fund

Sodexo Food Solutions India Pvt. Ltd. is looking for DEPUTY - CDP to join our dynamic team and embark on a rewarding career journey A Chef de Partie, also known as a line cook, is responsible for managing a specific section of the kitchen in a restaurant, hotel, or other food service establishment They are responsible for preparing and cooking food to the highest standards of quality and presentation, managing a team of cooks, and maintaining a clean and organized work environment Prepare and cook food according to established recipes and standards Manage and train a team of cooks to ensure that food is prepared to the highest standards of quality and presentation Oversee a specific section of the kitchen, such as the grill, saut, or pastry section Maintain inventory and order supplies as needed

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail