1400 Food Production Jobs - Page 17

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 / Srcook 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

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 / Srcook 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 company's 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 a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operations Prepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policy Taste the food before service begins Organize all resources within the kitchen for optimum productivity and use lan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Sous Chef in indenting for provisions and discipline Allocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and production Customer service experience Commitment to quality Organized and self-motivated Customer focus Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity and an eye for detail

Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSEtraining for the kitchen production team. Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide develop. Take charge of the assigned kitchen/s of operations. Monitor sanitation practices to ensure that employees follow standards and regulations. Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options. Assist Manager / site In-charge in indenting for provisions and discipline. Responsible to allocate duties for all kitchen staff. Responsible for implementing company discipline and HR policies. Develop and train junior staff at the site to take on more responsibilities in the future. Ensure proper cleanliness of the kitchen equipment and the kitchen area; Observe safety rules and procedures. Ensure that equipment and materials are maintained as per standards. Report and take action in relation to any accident, incident fire, loss or damage. Ensure proper grooming and hygiene from all staff in the production unit. Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers. Plan interesting menus for parties and coffee-shop to ensure high sales. In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Qualifications: Hotel Management Graduate/Diploma. Minimum 7-8 years of experience in hands-on cooking including: Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen. Experience in menu planning and production. Experience in or exposure to bulk cooking.

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

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

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

Responsible for delivery of services with the satisfaction of customer and clientKey Responsibilities To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc.)Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis end placexe2correctly before the service time to ensure agreed standards of serviceProvide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the siteMaintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place, and see that clean, dry and proper equipment is used as per the SOP laid downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies: Previous food handling experience in a corporate environment Excellent grooming and personal presentationGood communicator, friendly and receptive to client needsCustomer service orientation Punctuality and accurate time keepingAbility to work unsupervised and show initiativeAbility to work as part of a team

Responsible for delivery of services with the satisfaction of customer and clientKey Responsibilities To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc.)Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis end placexe2correctly before the service time to ensure agreed standards of serviceProvide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the siteMaintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place, and see that clean, dry and proper equipment is used as per the SOP laid downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies: Previous food handling experience in a corporate environment Excellent grooming and personal presentationGood communicator, friendly and receptive to client needsCustomer service orientation Punctuality and accurate time keepingAbility to work unsupervised and show initiativeAbility to work as part of a team

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

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

Responsible for 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

You will be responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards, while also maintaining and improving the efficiency and profitability of the operation. It is crucial to ensure that safety and hygiene policies are strictly followed at the site. You will have to control the quantity and quality of ingredients received, ensuring they meet specified standards, and train the receiving area staff on ingredient quality. Additionally, you will maintain records of all hygiene-related procedures, initiatives, and incidents, and coordinate with QMHSE and H&FS teams to implement policies and processes. Reporting all incidents concerning QMHSE and H&FS to the relevant teams in a timely manner is also part of your responsibilities. As a Hospitality Manager, your key responsibilities will include overseeing guest services to ensure a top-tier customer experience, resolving complaints swiftly, and upholding service quality standards. You will lead and train staff, supervise team schedules, and mentor them in hygiene and hospitality protocols. Monitoring food presentation, service speed, and ingredient quality will be essential in food & beverage management. Efficient procurement and storage of ingredients and equipment, as well as enforcing sanitation protocols and maintaining records of health and safety procedures, are crucial aspects of inventory & supplies control and hygiene & safety compliance, respectively. You will also be responsible for maintaining documentation for audits, incidents, and continuous improvement initiatives, identifying and communicating on-site risks proactively, coordinating across kitchen, housekeeping, and client servicing teams, monitoring profitability, and driving standards based on company policies, including QMHSE and H&FS protocols.,

The International Institute of Hotel Management, Pune, one of India's leading hospitality education hubs, is seeking passionate educators to join the academic team and contribute to shaping the next generation of hospitality leaders. We have open positions for Full-Time Faculty in the following subjects: - Food Production - Food & Beverage Service - Front Office Operations - Housekeeping Operations - Management Subjects & Business Communication & Soft Skills We are looking for professionals with a strong academic background or industry experience in the field of hospitality. The ideal candidates will have a flair for teaching and mentoring young individuals, possess strong communication skills, and exhibit a collaborative attitude. Prior teaching or training experience in hospitality institutions is preferred but not mandatory. Eligibility criteria include a Bachelor's or Master's Degree in Hospitality Management/Hotel Administration or related fields. For Business Communication, a MA in English or MBA in HR/Communication is preferred. Candidates applying for management subjects should have an MBA with a background in hotels. While UGC NET/PhD is desirable for Business Communication, it is not mandatory for skill-based subjects. The location for this opportunity is the International Institute of Hotel Management (IIHM) Pune Campus. Join IIHM Pune to be a part of an institution that champions innovation, excellence, and global exposure in hospitality education. At IIHM, we don't just teach hospitalitywe live it.,

Role & responsibilities About the Role Reporting directly to the Directors, and working along the production Assitant, executives and 40+ team. youll be responsible for overseeing all aspects of production and operational performance. Youll lead a core team of 40 permanent staff and manage seasonal hiring of an additional 10–20 casual workers during the peak production season. Key Responsibilities& experience Proven experience (7+ years) in leading teams and managing others effectively within a manufacturing/FMCG environment Lead daily operations across production, packing, maintenance, and logistics Manage production schedules and seasonal workforce planning including recruitment Thorough knowledge of Good Manufacturing Practices HACCP, and Continuous Improvement principles. Identify and implement process improvements to drive efficiency and reduce downtime Report regularly to the Board on KPIs, performance, and operational challenges Maintain and improve property facilities Drive operational excellence to exceed financial targets Strong business acumen, with experience in budgeting, P&L, labour planning, and operational efficiency. Lead business planning, staffing strategies, and succession development across stores. Preferred candidate profile What You Bring: You are a proven commercial leader with a track record of driving growth and performance. You bring: Strategic and financial acumen Strong leadership and team-building capability Experience managing operations in a technical, manufacturing, or engineering context The ability to build trust with the Board, inspire teams, and create lasting partnerships Strong internal and external customer orientation. A deep commitment to quality, safety, and continuous improvement is core! What’s on Offer A pivotal role with the autonomy to lead and influence operations Supportive board and team environment Competitive remuneration and potential for long-term career growth

Executive Chef cum Factory Manager to lead RTE/RTC food production, oversee recipes, quality, hygiene, and train and manage staff. Must manage kitchen operations, optimize yields, and support new product development. Experience in large kitchens .

Prepares & cooks dishes in their assigned section- Breads / Desert / Croissant etc Maintains food quality& presentation standards Manages junior staff (like Commis) within their section handling prep, baking, and maintain consistency and precision Required Candidate profile 5 days working, rotational OFF Prior exp in bakery/ conti (Breads / Desert / Croissant etc) Excellent leadership & team mgmt Flexibility work timing If interested call EKTA ON 9058489556

Plant Head Food Manufacturing Job description We are seeking an experienced and results-driven Plant Head to oversee operations at our food manufacturing facility. The ideal candidate will have a background in plant operations, team leadership, and process optimization within the food industry. Required Candidate profile 10-20 years of experience in manufacturing operations, with at least 5 years in a leadership or operations role. Strong understanding of food processing, quality systems, and regulatory compliance. Interested send their updated resume to Email Id hrd.recruitmentconsultants@gmaildotcom & WhatsApp or Call - 9.2.1.1.6.1.8.4.4.8 / 9.7.1.7.2.2.1.3.8.9

Strong knowledge of snack production processes.Excellent leadership and communication skills.Production Planning & Execution, Process Improvement, Supervise and lead the production team, including shift supervisors, operators, and labor. Required Candidate profile Coordinate with the warehouse and procurement for the timely availability of raw and packing materials. Monitor consumption vs. standards and minimize material wastage

Job Title: Head Chef Location: Shillong, Meghalaya Industry: Hospitality / F&B Employment Type: Full-time Experience Required: Minimum 7 years. Key Responsibilities: Plan and design seasonal and innovative menus aligned with the restaurants concept and customer preferences Supervise daily kitchen operations including food preparation, cooking, presentation, and timely service Manage kitchen staffscheduling, training, and performance evaluation Ensure adherence to food safety, hygiene, and sanitation standards (FSSAI compliance) Monitor inventory levels and coordinate with procurement for ingredient sourcing, especially local and fresh produce Control food costs through portion management, waste reduction, and vendor negotiations Introduce new techniques, plating styles, and maintain consistency across dishes Collaborate with management to plan events, promotions, and special menus Maintain kitchen equipment and coordinate with vendors for repair and maintenance Foster a culture of teamwork, discipline, and innovation within the kitchen brigade Key Requirements: Proven experience as a Head Chef or Sous Chef in high-quality standalone or boutique restaurants Strong understanding of Indian and/or global cuisines (multicuisine experience is a plus) Ability to work under pressure in a fast-paced environment Leadership skills with the ability to train and inspire a team Knowledge of local ingredients and culinary trends in the North-East is a strong advantage

Here's a more detailed breakdown of the key responsibilities: Core Baking & Production: Recipe Development and Execution: Creating and adapting recipes for a range of baked goods, from simple breads to elaborate pastries and desserts. Baking Process Management: Overseeing the entire baking process, including ingredient preparation, mixing, shaping, baking, and finishing techniques. Quality Control: Ensuring that all baked goods meet established quality standards in terms of taste, texture, appearance, and consistency. Inventory Management : Monitoring ingredient stock levels, ordering supplies, and managing inventory to ensure efficient production. Pastry Section Management: Kitchen Organization: Maintaining a clean, organized, and safe baking environment, adhering to food safety and sanitation guidelines. Equipment Operation and Maintenance: Utilizing and maintaining various baking equipment, such as ovens, mixers, and other specialized tools. Staff Management and Training: Supervising and training junior pastry chefs and kitchen staff, ensuring they understand proper techniques and safety procedures. Collaboration: Working with other kitchen staff, including the head chef and sous chef, to coordinate menu planning and ensure smooth service. Customer Interaction and Menu Planning: Menu Development: Creating and suggesting new menu items, including seasonal specials and custom-designed desserts for special occasions. Customer Consultation: Meeting with customers to discuss custom orders and special event requests for baked goods. Staying Updated: Keeping up-to-date with the latest food trends, techniques, and best practices in the pastry and baking industry. for more details call or whats app Mayank (HR Manager) Mob: 7897037297 Mail: Mayank@hirex.co.in

Participate in FAT tests prior to commissioning on site. Is responsible for checking that the systems and plants at customer site is ready for start-up incl. I/O tests and mechanical inspection. Start-up and commissioning according to specified procedures incl. test of functionality and completion of SAT tests. Reporting of results incl. feed back to the project team. Training of customers operators and handing over of the installation. Help the project managers to ensure that plants and systems delivered to the customers are according to the specifications when shipped from AL. Participate in project reviews to secure that experience from previous commissioning jobs are brought back to new projects and new standard concepts. Execute performance reviews of installations already handed over to customers. Coach and mentor less experienced Quotation engineers. Check the quality of their work and help them resolve problems and issues. Site visit for trouble shooting and Audit Who you are Commissioning Engineer based in Pune to execute start-up, pre-commissioning, commissioning and training of modules, systems and plants at customer site. Audit of existing plant to check the performance of the plant. What you can be Chemical Engineer graduate, having relevant experience in the same field (Edible Oil). Minimum 5 Years to 10 Years of experience. Fluent in written and spoken English. Experience in engineering and commissioning You are proactive. You have good Cross-functional awareness. Reedy to travel (Domestic and International)