1400 Food Production Jobs - Page 15

The Associate Professor in Food Production at the School of Hotel Management is responsible for delivering high-quality education and training to students pursuing a career in hospitality and culinary arts. The role involves developing and delivering curriculum in food production, covering topics such as culinary techniques, kitchen management, food safety, nutrition, and international cuisines. The associate professor is expected to create engaging lessons, conduct practical sessions in the kitchen labs, and supervise student projects and internships. In addition to teaching, the faculty member is involved in research activities, contributing to the advancement of knowledge in food production and related fields. The role also includes mentoring students, guiding them in their academic and professional development, and ensuring that they are equipped with the skills and knowledge required to excel in the hospitality industry. The Associate Professor collaborates with other faculty members to design innovative programs, stays updated with industry trends, and may engage in consultancy, training, and industry partnerships. Active participation in departmental meetings, assessments, and contributing to the overall growth and reputation of the institution is a key responsibility. The ideal candidate should have a strong academic background, practical experience in food production, and a passion for teaching and research.

Manage all activities in the kitchen, including food preparation, production presentation and storage. Ensure efficient, cost-effective operation and profitability of food production Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor adherence to safety, Hygiene and cleanliness standards, HACCP checklist, time, and temperature records. Menu planning, staffing and preparing of duty rosters Co-ordinate with the Executive Chef for planning the Menus Train and appropriately delegate duties and responsibilities so as to equip, develop and nurture the staff Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum. Maintain close liaison and cordial relations with all clients and partners to promote business interests. Develop and execute a growth strategy focused both on financial gain and customer satisfaction Maintain positive relationship with clients to obtain feedback and encourage continued patronage. Qualifications and Experience: 4 - 6 years of experience as a Commis I / DCDP Diploma / Bachelors in Hotel Management / Culinary Arts

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

Assisting senior chefs in food preparation and basic cooking tasks, maintaining a clean and organized kitchen, & learning various culinary techniques. Familiarity with basic Indian cooking methods and techniques & maintain inventory and procurement.

Role Description This is a full-time on-site role as a Commis at Delifrance India located in Ludhiana/Rajpura/New Delhi. The Commis will assist the chef and other senior kitchen staff in the preparation and production of all food items as per Delifrance standards. The role also includes maintaining a sanitized work area and assisting with cleaning duties as assigned. Qualifications The ideal candidate should possess the following: * Basic understanding of cooking methods, ingredients, and equipment * Good hygiene and cleanliness practices * Ability to lift heavy objects and remain on your feet for extended periods of time * Attention to detail and strong communication skills * Ability to follow instructions and work as part of a team * Prior experience in a professional kitchen is a plus, but not required * Culinary education or certification is a plus, but not required Interested candidates can share their resume at careers@bahrihospitality.in along with current/expected CTC.

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 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 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 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

Ensure food philosophy is maintained with a standardized product. Maintain cost effectiveness by maintaining profitability in all areas. Constantly evaluate systems to facilitate improvement where possible. Ensure HACCP procedures are followed and clear records are kept at all times. Ensure the highest standard in preparation of food production and delivery. Exceed guest expectations in quality and service of food products Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

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

Train and supervise the work of kitchen personnel in the respective sections, Ensure personal cleanliness and proper deportment of all team members, Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members, Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out, Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner, Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food, Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils, Work closely with Stewarding Executive in maintaining the cleanliness of the kitchen, Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered, Qualifications Any Degree in Hotel Management

As our Creative you are the heart and soul of Radisson, the person who is always laughing with guests and are ready to make things happen with your unique personality Its different we know, but thats ok, for at Radisson its a given as the guest experience is paramount and always tops our agenda Be part of the Radisson revolution where as our Creative you are Ready to: Lend a helping hand, making sure that every job we undertake is delivered with personality and flair to the highest standards Be part of a team that places the guest at the heart of everything we do, creating personal and memorable moments Take pride in what you do, be on hand to make sure that what needs to be done is done well Collaborate with others, learn and grow from the experience, developing your own skills for future success Creatively work with others to deliver on the goals and targets that we have set ourselves Build meaningful and rewarding relationships whilst promoting the company culture and values Stay Safe, ensuring adherence and compliance to all legislation and due diligence requirements

As the Demi Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Supervise work operations. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Demi Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Junior Middle School graduate or above. Minimum of 3 years as Cook in Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. At least 1 year as Commis I in an international brand hotel or individual restaurant with high standards. Possess a valid health certificate. Proficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen) Must have a variety of seafood and meat processing techniques. Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen) Proficient in pastry and bread baking techniques. (For Pastry Kitchen) Able to work with and consume all products and ingredients. Able to set priorities and complete tasks in a timely manner. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Possess good leadership and training skills. Up to date with sanitation classes. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred.

Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for High school graduate. At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.

A Chef de Partie is responsible for supervising staff and ensuring high standards of food preparation and presentation, delivering an exceptional experience for both guests and team members. The Chef de Partie will also contribute to food cost control and overall kitchen efficiency. What will I be doing As a Chef de Partie, your responsibilities will include: Food Preparation Standards : Ensure all food preparation meets the required standards of quality, presentation, and safety. Food Presentation : Prepare and present high-quality food to the highest standards. Staff Supervision : Supervise kitchen staff, ensuring they maintain high levels of productivity and adherence to kitchen procedures. Hygiene & Cleanliness : Maintain cleanliness in all working areas, ensuring no cross-contamination and adherence to health and safety standards. Mis-en-place Preparation : Prepare all mis-en-place for relevant menus, ensuring all ingredients are ready for cooking. Guest Queries : Assist in resolving guest queries in a timely and efficient manner, ensuring guest satisfaction. Quality Control : Ensure all foodstuffs are of the highest quality, stored correctly, and meet food safety regulations. Cost Control : Contribute to controlling costs, improving gross profit margins, and meeting departmental financial targets. Cross-departmental Collaboration : Assist other departments whenever necessary and maintain good working relationships with all hotel teams. Staff Training : Assist the Head Chef and Sous Chef in training kitchen staff in company procedures and food safety standards. Reporting : Report any maintenance, hygiene, or hazard issues to ensure a safe and efficient kitchen environment. Compliance : Adhere to hotel security, fire regulations, and all health, safety, and food safety legislation. Environmental Awareness : Be environmentally conscious, helping to reduce waste and ensuring sustainability in kitchen operations. What are we looking for A Chef de Partie serving Hilton Brands should exhibit the following qualities and skills: Team-Oriented : A collaborative attitude, with the ability to work effectively with other kitchen and hotel staff. Attention to Detail : A commitment to maintaining the highest standards in food preparation, presentation, and hygiene. Leadership : Ability to supervise and guide kitchen staff, ensuring all work is carried out according to procedures and standards. Problem Solver : Ability to efficiently resolve guest queries and challenges within the kitchen environment. Cost-Conscious : An understanding of food cost controls and a proactive approach to improving profitability. Food Safety Knowledge : Thorough knowledge of health, safety, and food safety legislation and standards. Organized : Excellent time management and organizational skills, with a focus on preparing and executing menus efficiently. Adaptable : A flexible attitude, ready to assist in other areas of the kitchen or hotel as needed.

Responsibilities: * Prepare cakes, pastries, and bread following traditional and modern recipes. * Ensure quality control through taste testing & presentation standards * Collaborate with kitchen team on menu development & cost analysis Food allowance Shift allowance Over time allowance House rent allowance Annual bonus Performance bonus

Urgent Hiring Alert! Eduvengers Global Services Pvt. Ltd. is looking for talented professionals in the HOSPITALITY sector to join our growing team. OPEN COUNTRIES: 1. SINGAPORE 2. GERMANY 3. IRELAND 4. UNITED KINGDOM 5. CANADA 6. LUXEMBOURG 7. MIDDLE EAST 8. EUROPE Open Positions: Cook/Chef Restaurant Manager/Supervisor Bartenders F&B Service Housekeeping Why Join Us Accommodation & Travel Allowances Meals and Medical facilities will be provided Competitive salary packages Opportunities to work with leading organizations Professional growth and development Location: How to Apply Contact: +91 9818300206 (WHATSAPP AVAILABLE) Email: [HIDDEN TEXT] www.eduvengersglobal.com Apply Now! Don't miss out on this exciting opportunity! Let us help you illuminate your pathway to success! For any additional details or guidance, reach out to us. Join Eduvengers Global Services and step into a brighter future!

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 Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. Ideally with professional degree in Food Production. Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.,

We are looking for Indian chef for our Pyramid cafe lounge and bar.

Commie/Commi1/2/3/ Sous Chef - Continental, Indian & Chinese - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Indian & Chinese 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, Indian & Chinese Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. 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 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. 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 - hrm2peoplealliance@gmail.com

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Guest Centricity Personal Effectiveness Equal Opportunities Employment at IHCL .

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Guest Centricity Personal Effectiveness Equal Opportunities Employment at IHCL .

Food Technology background with min. 2 to 3 years Experience. Identify areas for improvement in production processes and implement solutions. Should have experience in NPD or Production. Required Candidate profile Collaborate with cross-functional teams (marketing, sales, production) to identify market needs and trends. Brainstorm and conceptualize innovative product ideas aligned with company goals

Ensuring promptness, freshness, and quality of dishes Implementing hygiene policies and examining equipment for cleanliness Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service

The ideal candidate for this position is someone who has a strong passion for culinary excellence and possesses a keen eye for detail. As a key member of the team, you will be responsible for assisting the Executive Chef in delivering exceptional food quality and presentation. Your primary responsibilities will include overseeing and supporting the kitchen staff in all aspects of food production. You will be expected to evaluate food products to ensure consistent quality standards are maintained. Additionally, you will play a crucial role in establishing and adhering to a regular maintenance schedule for all kitchen areas and equipment. Providing training and professional development opportunities for all kitchen staff members will also be part of your duties. To be successful in this role, you should have at least 2 years of culinary or kitchen experience. Excellent interpersonal and verbal communication skills are essential, as you will be working closely with other team members. Being highly organized with excellent attention to detail will also be advantageous in fulfilling your responsibilities effectively.,

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

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