1400 Food Production Jobs - Page 14

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

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

Responsibilities: Create an exceptional concierge experience for high-profile clients. Welcome guests with grace, maintain a sophisticated environment, manage premium hospitality, and ensure every interaction reflects discretion and excellence.

Ensure high quality and consistency in production & presentation of all menu items as per the standardized recipes of the brand Menu planning, recipe standardization, cost control &wastage reduction Maintain par stock /adequate inventory as per menu

We are seeking a highly skilled and creative Executive Chef to lead culinary team who will be responsible for overseeing kitchen operations, creating menus,ensuring quality and consistency of all dishes,managing kitchen staff,food safety standards.

Daily operations of a kitchen, ensuring food preparation, service, and safety standards are met. They manage kitchen staff, maintain inventory, and enforce hygiene protocols. menu planning, staff training, and ensuring smooth kitchen workflow.

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental Cuisine & Bakery & Pastry Department: Kitchen / F&B Production Key Responsibilities: Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 8-10 years of experience in a professional kitchen, Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume -hrd8.pawf@gmail.com, hrd15.pawf@gmail.com

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: CDP/DCDP Chef Continental Cuisine & Bakery & Pastry Department: Kitchen / F&B Production Key Responsibilities: Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 4-6 years of experience in a professional kitchen, Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume -hrd8.pawf@gmail.com, hrd15.pawf@gmail.com

Roles & Responsibilities Complete end to end cafeteria operations. Support for Reporting Manager and report daily updates/issue with site. Statutory compliance Coordinate with vendor staff and staff on site to ensure smooth operations on site. Ensure compliance of agreed SOP & procedures as per guidelines Follow Critical Environment processes & EHS policies laid down by the team related to caf operations. Support in internal/external audits on providing relevant documents at periodic intervals. Responsible for carrying out all AMC related schedules and shutdowns in consultation with Clients / OEMs. Periodically inspect the logbooks, checklists, and PPM schedules for a better management of caf operations. Work towards the ZERO down time and set up the practices to ensure the delivery of seamless service to Clients. Raw material/ Vegetable quality inspection Cross checking of deployed manpower as per plan shift wise. Inspecting raw materials store inward, outward, sorting process. Inspecting vegetables inward, outward, sorting process Cross checking of food production planning Inspecting food quantity and quality Inspecting transportation of other locations Inspecting Kitchen cleaning and hygiene as per scheduled and SOP Inspecting staff grooming as per SOP Inspecting dining hall cleaning and hygiene as per scheduled and SOP Inspecting hand wash area cleaning and hygiene as per scheduled and SOP Inspecting tea counter/vending machine cleaning and hygiene as per scheduled and SOP Inspecting kitchen equipment working condition and service status AMC vendors follow-up Monitoring pest control activities as per scheduled Monitoring food coupons, signature register validation Monitoring visitors, training food arrangements Inspecting cleaning and hygiene of crockery, cutlery, service equipment and kitchen utensils Monitoring food wastage, segregation, and disposal Monitoring canteen staff shift handover and takeover.

1. POSITION(S) VACANT: Manager- Business Management & Marketing PCI India, Patna, Bihar 2. ORGANIZATION BACKGROUND: PCI India (PCI) is a registered Indian society, which has been working in India for the past 26 years. PCI drives interventions to transform the lives of communities at scale by solving complex development problems. In the past year, PCI reached more than 1.7 crore (17 million) people in 202 districts across 15 states. Vision and Mission: Vision A happy, healthy, safe and a sustainable world for all. Mission Rooted in community realities, PCI co create and scale sustainable solutions to complex development problems. For more information about PCI, please visit https://www.pciglobal.in/ ABOUT THE PROJECT: PCI aims to support Bihar SRLM in transforming the livelihoods of Self-Help Groups (SHGs) women across Bihar through innovations, systems strengthening, capacity building & forging partnerships within the non-farm sector. This ambitious initiative will deploy a comprehensive strategy that operates across systemic and community level to ensure sustainable and scalable economic growth. The project is centred around two key initiatives: Didi Ki Rasoi (DKR) and PM Formalisation of Micro Food Processing Enterprises (PMFME) Entrepreneurs. DKR, an initiative by JEEViKA, aims to establish community-based canteens across Bihar for providing quality and hygienic food to institutions like hospitals, schools, government offices, and individual customers. Fully owned and operated by women, DKR empowers rural communities while ensuring homely, hygienic meals. The PMFME scheme, launched under the Atmanirbhar Bharat Abhiyan, is a centrally sponsored initiative aimed at enhancing the competitiveness and formalization of India's unorganized food processing sector. Under this scheme JEEViKA is promoting individual micro-enterprises, SHGs, farmer producer organizations (FPOs), to set up enterprises by leveraging on the benefits the scheme provides. To ensure dedicated support to the above initiatives of JEEViKA, PCI would establish a Technical Support Unit (TSU), which will play a pivotal role in supporting the DKR initiative of JEEViKA and women entrepreneurs promoted under PMFME, across Bihar. The TSU will play a central role in driving the initiative forward by providing specialized technical assistance and real-time solutions tailored to the unique challenges of the program. The TSU will actively collaborate with stakeholders at all levels, including government departments and community organizations, while placing field teams for supporting PMFME entrepreneurs and for piloting new privatized business models on food enterprises (such as cloud kitchens/ restaurants/ Dhabas/ food trucks etc.) to facilitate systemic uniformity in operations across Bihar. Additionally, TSU will prioritize the institutionalization of business solution tools for DKR and foster partnerships to create a robust ecosystem of support for the initiative to thrive. 3. JOB DESCRIPTION / RESPONSIBILITIES: Reporting to the Technical Support Unit (TSU) Lead, the Manager- Business Management and Marketing (MBMM) shall be responsible for driving the growth and sustainability of JEEViKAs food enterprise models, including the DKR initiative and envisaged private food enterprise models. This role requires a blend of strategic business acumen, marketing expertise, and a deep understanding of grassroots enterprise development. S/he will work closely with community organizations, stakeholders, and institutional partners to ensure operational excellence, financial viability, and market expansion of food enterprises under JEEViKA. S/he shall be responsible for building and nurturing government partnerships for enterprise promotion. The incumbent will lead capacity-building initiatives, assist in market scoping, and identify new revenue streams to support DKR businesses. S/he will be responsible for coordination with the relevant thematic verticals of the SRLM for ensuring smooth implementation of the project. The MBMM will support in enterprise identification and development by ensuring on-ground engagement on regular basis with SHG women. S/he will be responsible for ensuring business viability for DKRs in both public procurement and privatized models. Key Roles and Responsibilities: (A) Project Implementation & Business Management (1) Project Planning & Management (1) Conduct needs assessments to identify challenges and opportunities for rural food business models apart from DKR; (2) Identify and manage specialist partners that would support Women-owned food enterprises to build the required business and technical skills; (3) Ensure efficient budgeting of the project expenditures. (2) Business Development & Management (1) Develop and implement strategic business plans for DKRs and private food enterprises to ensure long-term sustainability and profitability; (2) Monitor and manage financial performance, including budgeting, cost optimization, and revenue generation for minimum 10 DKRs to set standards of practice; (3) Lead in establishing at least 10 private food enterprises on different models across few blocks of Bihar; (4) Identify and mitigate risks associated with food enterprise operations, ensuring compliance with relevant regulations and quality standards; (5) Build operational frameworks and tools to enhance productivity and efficiency across food enterprise units across Bihar. (3) Marketing Strategy Development (1) Conduct market research to identify trends, consumer preferences, and potential opportunities for diversification and scaling within food business; (2) Design and implement marketing plans to promote privatized food enterprise models; (3) Identify and develop unique value propositions for women owned kitchens to penetrate urban, rural and regional markets; (4) Develop detailed enterprise specific brand marketing strategy for DKR & PMFME supported enterprises; (5) Develop and oversee implementation of business plans. (4) Market linkages & Partnerships (1) Assist in creating market linkages government & private players, including access to local and e-market platforms such as Swiggy & Zomato; (2) Support in creating innovative rural supply chain model with women as business partners to DKRs; (3) Identify new revenue streams and opportunities for rural food enterprise models. (5) Capacity Building (1) Organize workshops and training sessions for rural women on marketing, branding, and sales strategies; (2) Provide mentorship and guidance to women-led enterprises, ensuring their active participation in decision-making processes. (B) Monitoring, Reporting & Documentation (1) Track and evaluate the impact of marketing and business development efforts on womens income and livelihoods in respect to private food enterprises; (2) Contribute to designing and finalising of state indicators & MIS and ensure timely reporting for DKR and private food models; (3) Develop and submit the progress reports as and when necessary. Other Responsibilities: To carry out any other relevant duties as required and assigned by TSU Lead. 4. QUALIFICATIONS, EXPERIENCE AND COMPETENCIES : Qualifications Applicants must have a post-graduate degree in Business Administration, Marketing and Hotel management. Experience (1) Applicants must have minimum five years of experience of working with business management, marketing, or enterprise development, preferably in the food or FMCG sector. (2) Applicants with extensive experience of working as part of the F&B marketing, sales strategy team of leading food businesses/ companies/ franchisees will be preferred. Skills and Competencies (1) Good analytical and problem-solving skills (2) Skills in market analysis, branding, and campaign execution. (3) Proficiency in digital marketing tools and e-commerce platforms. (4) Ability to design and implement innovative marketing strategies. (5) Excellent oral and written English skills (6) Digital literacy including word processing, database systems, and PowerPoint. (7) Strong command of excel and budget management is a plus. Values (1) Excellence Quality in everything no matter how small, is paramount; (2) Respect- There is inherent value in all people for who they are and what they contribute; (3) Collaboration Only through collaboration can PCI address complex development problems; (4) Boldness Boldness requires disruptive thinking backed up by courage and conviction; (5) Creativity Creativity ensures dynamic responsiveness, relevance and impact; (6) Integrity Integrity is non-negotiable in both personal and professional domains. 5. COMPENSATION OFFERED: The gross CTC for the position is INR 1.5 lacs per month. Please note that the offer made to the selected candidate shall be commensurate with qualifications, experience, and salary history. Additional benefits provided include: (1) A warm, inclusive and happy work environment; (2) Performance driven reward mechanism; (3) Best of class benefits with competitive remunerations; (4) Health Insurance coverage for self, spouse & Children; (5) Group Terms Life Insurance and Group Accident Insurance for Self; (6) All other statutory benefits; (7) Regular recognition of performance and PCI value display in work; (8) An empowering organisation structure which values individuals skills, competencies and potential; (9) Opportunities to operate in cross functional role; (10) Higher responsibilities and larger roles are merit based; (11) Young Talent Programs for developing future leaders. (12) Leadership roles for women is encouraged and given preference in selection and training. 6. LOCATION: Patna 7. REFERENCE: MBMM-PCI 8. CONTACT INFORMATION: Team SAMS Strategic Alliance Management Services P Ltd. 1/1B, Choudhary Hetram House, Bharat Nagar New Friends Colony, New Delhi 110 025 Phone Nos.: 011- 4081 9900; 4165 3612 9. APPLICATION PROCESS: Eligible candidates interested in the position are requested to apply using the link https://samsstc.com/Jobs/job-description/manager-business-management-marketing-pci-india-patna/51 by or before April 05, 2025. PCI respects the diversity of its people and follows a fair, non-discriminatory approach in terms of gender, age, nationality, race, caste, religion, community, marital status, physical challenge, and sexual orientation. It promotes diversity in the workplace and ensures a culture of zero tolerance for any form of discrimination, abuse, or harassment whether sexual, physical, or psychological. PCI provides equal opportunity in recruitment, appraisals, promotion, and career progression. Its policies are fair, objective, and non-discriminatory, and everyone is expected to adhere to them. PCI is committed to prevent any type of unwanted behaviour at work including sexual harassment, exploitation and abuse, lack of integrity and financial misconduct.

Contact us at 8951880416 / 8190947760 for further details.

Should have experience of QSR / Food Industry. Manage daily restaurant operations, ensuring smooth workflow and efficient service delivery. Candidate should have knowledge of warehouse operations (Inward / Outward & Inventory mgt)

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotels standards and financial goals. Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization. Minimum 2 years" work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.,

You will be responsible for the efficient operation of the division in line with Hyatt International's Corporate Strategies and brand standards, while meeting the expectations of employees, guests, and owners. The Head Chef is responsible for functioning as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully. Ideally, with a professional degree in Food Production. Minimum 2 years work experience as Head Chef, CDC or Executive Sous Chef in a larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.,

Position Overview We are seeking a dedicated and experienced Hotel Management Faculty to join our esteemed institution in Chennai. This full-time position offers an annual salary of 6,00,000 and is ideal for individuals passionate about imparting knowledge and shaping the future of aspiring hotel management professionals. The successful candidate will play a pivotal role in delivering high-quality education and training in various aspects of hotel management. Key Responsibilities The Hotel Management Faculty will be responsible for a range of activities aimed at enhancing the learning experience of students. Key responsibilities include: Delivering engaging lectures and practical sessions on hotel management topics, including but not limited to food production, bakery, and housekeeping management. Facilitating hands-on training in front office management and rooms division to ensure students gain practical insights. Conducting assessments and evaluations to monitor student progress and provide constructive feedback. Participating in faculty management activities, including curriculum development and academic planning. Collaborating with industry professionals to enhance the curriculum and provide students with real-world insights. Engaging in research and professional development to stay updated with the latest trends in hotel management. Mentoring and guiding students in their academic and career pursuits. Qualifications The ideal candidate will possess the following qualifications and skills: A minimum of 2 to 7 years of relevant work experience in the hotel management industry. A degree in Hotel Management or a related field, with a preference for candidates holding a master's degree. Strong knowledge and expertise in faculty management and professor activities. Proficiency in various aspects of hotel operations, including food production, bakery, housekeeping, front office, and rooms division. Excellent communication and interpersonal skills, with the ability to engage and inspire students. A passion for teaching and a commitment to student success. Ability to work collaboratively in a team-oriented environment. This position is on-site and follows a day schedule, providing a structured work environment conducive to both teaching and learning. We have three positions available, and we encourage qualified candidates to apply and join our dynamic team in shaping the future of the hospitality industry. If you are ready to make a significant impact in the field of hotel management education, we invite you to submit your application today!

Position Academic Incharge & Chef (Hospitality) Location: AIMS School of Hospitality and Tourism (SOHT) Reports To: Director SOHT Position Overview The Academic Incharge & Chef (Hospitality) will oversee the effective implementation of academic programs in the School of Hospitality and Tourism while providing leadership in culinary training and food production. This role combines academic administration, faculty management, industry collaboration, and practical culinary expertise to ensure high-quality education and professional readiness of students. Key Responsibilities Academic & Program Management Ensure effective implementation of Degree/Diploma Programs at AIMS SOHT, directly reporting to the Dean SOHT. Oversee curriculum delivery in alignment with prescribed teaching and learning methods. Manage day-to-day academic activities, training, and performance evaluation of faculty members to ensure teaching excellence. Provide academic guidance, mentoring, and career support to enrolled students. Evaluate program effectiveness and recommend continuous improvements. Coordinate internships, industry projects, and job placement opportunities through collaboration with industry professionals. Develop the departments annual budget in consultation with the Dean and set performance benchmarks for faculty and support staff. Periodically review classrooms, labs, kitchens, and hospitality training areas to ensure facilities are modern, well-maintained, and industry-compliant. Conduct periodic academic meetings to foster collaboration and improve student performance. Maintain the highest standards of academic integrity, discipline, and institutional compliance. Culinary & Hospitality Training Plan, organize, and deliver practical culinary training in Food Production, Food & Beverage Service, and Accommodation Operations. Design and update practical training modules to match current industry trends and global hospitality standards. Supervise kitchen operations, ensuring hygiene, safety, and quality standards are maintained. Mentor students in culinary competitions, events, and live kitchen projects. Coordinate with suppliers and vendors for kitchen procurement and inventory management. Lead menu planning and execution for institutional events and hospitality functions. Eligibility Criteria Academic Qualifications Minimum 4 years Bachelors Degree in Hotel Management and Catering Technology (HMCT) and Masters Degree in HMCT or relevant discipline with First Class or equivalent in either degree. Skills: multitasking,food & beverage service,food production,curriculum development,management,inventory management,menu planning,culinary training,communication,operations,program management,chef,academic leadership,student mentoring,organizational skills,training,hospitality training Show more Show less

Role Description: Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation. Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with the QMHSE and H&FS teams to implement the policy and process Ensure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on time Operational ownership of all the QMHSE and H&FS processes Timely communication of all possible on site hazards to the concerned department Key Responsibilities Food Operation Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client. Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and special events Initiate development of new menus, upgrade old menus and special event Menus Taste the food before service begins Develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipes Consistently maintain standards of quality, cost, presentation, and flavor of foods Organic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers Sustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies. Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents Ensure that all the invoices are raised and delivered to the client as per Schedule People Management and Training Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc. Ensure that all the HR processes and staff welfare activities are implemented and carried out Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure 100% client retention Wastage Control and Cost Management Maintain a record of the daily leftovers; plan and prepare the production based on this data Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standards Legal Compliances Co-ordinate with the HR, QMHSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained Systems Implementation and Process Management Ensure that all the systems and processes are implemented and followed as per the company policy Ensure that all the work processes are documented and displayed Procurement and Inventory Management Responsible for monitoring the daily raw material indent call me at 8591012224

Duties & Responsibilities: In-depth knowledge of the European Train Control System (ETCS) and its onboard subsystems or other train control systems such as CBTC, PTC. Experience in obsolescence management within the railway industry or similar domains with safety-critical systems. Systems Thinking: Ability to understand the big picture. Strong analytical and problem-solving skills, with the ability to evaluate technical risks and make informed decisions. Excellent communication and interpersonal skills to collaborate with diverse teams and external suppliers. Hands-on experience with Change Management tools such as IBM Rational ClearQuest. Skills & Qualifications: 9+ years of experience in a similar role. Great communication skills. Analytical and problem-solving skills. Bachelor's degree in Computer Science, Information Systems, or equivalent education or work experience in conjunction with corresponding additional qualifications required for this role.

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. Ideally, you should have an apprenticeship or professional diploma in Food Production. A minimum of 2 years of work experience as an Executive Chef or Executive Sous Chef in a larger operation is required. Good practical, operational, and adequate administrative skills with a flair for creativity are essential for this role.,

You will be joining Wholy Cakes, a rapidly growing bakery manufacturing company in Coimbatore known for its unique range of eggless, wholegrain snack cakes. The company takes pride in offering guilt-free indulgence by using natural ingredients like wholegrain atta, prebiotic fibers, and healthy fats, completely avoiding maida, palm oil, trans fats, and preservatives. Your role as a Bakery Production Crew Member will involve assisting in the preparation, baking, and packaging of bakery products while upholding high standards of quality, hygiene, and efficiency. Your responsibilities will include assisting in the daily production of bakery items such as bread, cakes, pastries, and cookies, measuring and preparing ingredients as per recipes, operating baking equipment safely, ensuring quality standards are met, labeling and packaging products correctly, maintaining cleanliness in the production area, following food safety procedures, supporting inventory control, and collaborating with team members to achieve production goals. Ideally, you should have prior experience in a bakery or food production environment, though it is not mandatory. Basic knowledge of baking processes and kitchen safety, the ability to follow instructions accurately, physical fitness, attention to detail, a strong work ethic, and good time management skills are desirable. You should be willing to work early mornings, weekends, or holidays as required. As part of the benefits package, you can expect a competitive salary based on your skills and experience, on-the-job training opportunities, free food and accommodation for outstation candidates, paid overtime for extra hours worked, yearly performance-based bonuses, ESI (Employee State Insurance) coverage, and Provident Fund (PF) contributions for long-term savings. This is a full-time position that offers a rewarding opportunity to contribute to a dynamic and innovative bakery manufacturing company.,

As the Head Chef, you will be responsible for overseeing all culinary operations as a Department Head. Your primary role will involve leading and managing a team of skilled chefs, embodying Hyatt's commitment to caring for people so they can achieve their best. It will be crucial for you to uphold Hyatt International's Corporate Strategies and brand standards while ensuring the fulfillment of employee, guest, and owner expectations. Ideally, you should have completed an apprenticeship or obtained a professional diploma in Food Production. Additionally, you must possess a minimum of 2 years of experience working as an Executive Sous Chef in a larger culinary operation. You should have a strong practical and operational knowledge, coupled with excellent administrative skills and a penchant for creativity to excel in this role.,

As an Assistant Professor in the Hotel Management Department, you will be responsible for teaching and guiding students in the field of Food Production & Front Office. The ideal candidate should have a Post Graduation qualification with relevant experience ranging from 0 to 5 years. The preferred location for this position is Amravati (Maharashtra) and the joining is expected to be immediate. If you are passionate about teaching and have a strong background in Hotel Management, we encourage you to apply by sending your resume to kanchan.kuhite@raisoni.net.,

URGENT HIRING !!! location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc For more information call or whatsapp +91 9220850077 Key Responsibilities: Supervise, train, and schedule food service staff (cooks, servers, counter attendants, etc.) Monitor staff performance and provide feedback or corrective action Ensure team members follow health, safety, and service standards Oversee food preparation and service to ensure quality and consistency Ensure timely delivery of food orders Coordinate front and back-of-house operations smoothly Handle customer inquiries and resolve complaints promptly and professionally Ensure customers are satisfied with service and food quality Monitor customer service to uphold standards Ensure compliance with food safety and sanitation regulations Train staff on proper food handling and hygiene procedures Conduct regular inspections of food preparation and service areas Monitor and order food, beverages, and supplies as needed Track inventory levels and minimize waste Check deliveries for quality and accuracy Oversee cash handling and daily sales reporting Balance cash drawers and handle deposits Help with budget control and cost management Maintain records such as staff attendance, inventory, and maintenance logs Prepare work schedules and assign duties Participate in hiring and onboarding of new employees

URGENT HIRING !!! location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc For more information call or whatsapp +91 9220850077 Key Responsibilities: 1. Customer Service Greet customers in a friendly and helpful manner. Take customer orders accurately (in person or via digital systems). Answer questions about menu items, ingredients, and dietary restrictions. Handle customer complaints or issues courteously. 2. Food Preparation Assemble and prepare food items such as sandwiches, salads, drinks, snacks, etc. Heat or cook simple food items using grills, ovens, or microwaves. Ensure food is presented neatly and hygienically. 3. Cash Handling Operate the cash register or POS (Point of Sale) system. Accept payments by cash, card, or other methods. Provide change and issue receipts. 4. Cleanliness and Sanitation Keep counters, food prep areas, and customer areas clean and organized. Wash utensils, equipment, and dishes as needed. Follow food safety regulations and hygiene standards. 5. Inventory and Stock Replenish food supplies, napkins, condiments, and other counter items. Inform supervisors when stock is low or needs to be ordered. Rotate food products to ensure freshness. 6. Teamwork Work cooperatively with kitchen staff and other team members. Communicate any issues or delays to coworkers and supervisors.

As a Chef De Partie specializing in South Indian Cuisine at Marriott International in Bengaluru, you will be responsible for preparing and cooking South Indian dishes with the utmost care and attention to detail. Your role will involve coordinating kitchen activities, ensuring the highest quality of food production, and maintaining a clean and organized kitchen environment. You will collaborate closely with the culinary team, adhere to food safety standards, and contribute to a positive kitchen culture. To excel in this role, you should have proficiency in South Indian cuisine preparation and cooking, along with experience in kitchen operations and food production. Knowledge of food safety and hygiene practices is essential, as is the ability to work effectively in a team environment. Strong communication and organizational skills will be valuable assets, as well as a creative flair and a genuine passion for culinary arts. While previous experience in a similar role is preferred, individuals with culinary certification or diploma will be at an advantage. At Marriott International, we are committed to fostering a diverse and inclusive workforce, and we welcome candidates who share our values of excellence and respect. Join us in delivering exceptional dining experiences and showcasing the best of South Indian cuisine to our guests.,