1400 Food Production Jobs - Page 18

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 • 5–20 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.

SUMMARY Job Title: Cook Location: Oman Key Responsibilities: Prepare and serve traditional breakfast items and fast-food meals Cook pizzas and parathas with attention to taste and presentation Make a range of hot and cold beverages such as juices, tea, and coffee Maintain cleanliness and hygiene in the kitchen and service areas Requirements Requirements: Minimum of 1 year of experience as a cook in Coffee shop Basic English communication skills Hands-on experience in cooking, serving, and maintaining kitchen cleanliness Ability to prepare traditional breakfast dishes, fast food items, pizzas, and parathas Skilled in preparing a variety of beverages including juices, tea, and coffee Prior cooking experience preferred (years of experience not mandatory) Benefits Salary : 150 OMR Benefits : Food, accommodation, transportation, and medical coverage provided Contract : 2-year job contract

Role & responsibilities The Apollo Group of Hospitals is coming up with their new project at Sonarpur. This would be a flagship hospital under the umbrella of the Apollo Group. The 400 bed Super-specialty hospital will have all modern infrastructural facilities. Here we are in a lookout for a promising Food & Beverage professional having done Hotel Management, from KItchen/Food Production background to head the entire F&B operations of the hospital. Preferred candidate profile At least 12 years of relevant experience in Kitchen management, Team management, Menu Planning, Cost Control. Having sound knowledge of F&B operations with a hunger to grow & work with the best in the industry. Blue collar manpower handling. Currently working as a Sous Chef or above. This is a department head position and we are looking for a dynamic people driven leader to manage the entire F&B operations of the hospital. Think you can be a good fit!! Please send your updated resume at - hrkolkata@apollosindoori.com

Candidates must have experience in Ready-to-Eat Frozen Chicken Products, including: Chicken Nuggets, Fried Chicken Wings & Crispy Fried Chicken

Planning and directing food preparation and culinary activities Ensure food safety & sanitation regulations are followed Manage the kitchen's budget and vendor relations Manage food inventory and order supplies Perform administrative duties

Diverse Lynx is looking for DevOps Chef Cookbook to join our dynamic team and embark on a rewarding career journey Collaborate with cross-functional teams to achieve strategic outcomes Apply subject expertise to support operations, planning, and decision-making Utilize tools, analytics, or platforms relevant to the job domain Ensure compliance with policies while improving efficiency and outcomes

Adhere to all recipes, methods and instructions from the Executive Chef. Ensure that company and statutory hygiene standards are maintained. Ensure that the preparation and presentation of food complies with the standards. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Ensure to maintain appropriate grooming standards, hygiene and code of conduct. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to to prevent the use of contaminated products in any process of food preparation. To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. Ensure to adhere hotel policies and procedures at all times. Handle additional responsibilities as and when delegated by the Management. Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Minimum Primary school education Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language

We are seeking a dedicated and skilled Commis to join our culinary team in Visakhapatnam, India. As a Commis, you will play a crucial role in supporting our kitchen operations and maintaining high standards of food preparation and presentation. Assist in the daily mise-en-place and food production in various sections of the main kitchen or satellite kitchens Prepare and cook food according to recipes, quality standards, and presentation guidelines Maintain cleanliness and organization of all work areas, kitchen equipment, and utensils Collaborate with other kitchen staff to ensure efficient food service and timely delivery of menu items Adhere to food safety and hygiene standards, including HACCP and local regulations Assist in inventory management and stock rotation to minimize waste and control food costs Support senior chefs in menu preparation and special culinary projects Participate in ongoing training to enhance culinary skills and knowledge Proven experience as a Commis or in a similar junior chef role, preferably in a reputable hotel or restaurant Strong knowledge of food preparation techniques, cooking methods, and kitchen procedures Proficiency in using var

Responsibilities: * Prepare authentic Chinese dishes using traditional methods * Collaborate with kitchen team on menu planning and inventory management * Maintain high standards of food safety and hygiene Cafeteria

Responsible for the production of all pastries, cakes, cold/hot desserts, toppings for the pastry shop as well as other outlets- To prepare production charts of all the bakery and pastry items and monitor them from time to time- Ensure to exceed guest expectations in quality and service of the food products- Supervise the preparation and production of all bakery products- Ensure that all HACCP procedures are followed and clear records are maintained at all the times- Any matter which may effect the interests of hotel should be brought to the attention of the Management- Key Responsibilities: Kitchen Planning Plan and design menus, responsible for presentation of pastries, bakery items and chocolates- Tastefully do pairing of wine with food whenever applicable, create a competitive edge with new products through innovation and consistency- Follows guidelines laid by the Executive Chef on menu plan and design- Estimate daily and weekly requirements- People Management Motivate and develop staff to ensure smooth functioning of the department and promote teamwork- Maintain appropriate staffing levels by effectively planning Duty roster in order to consistently provide excellent guest service- Provide effective support to the team to enable them to provide a range of effective and efficient services- Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction- Ensure that the team has been trained for all safety provisions- Financial Management Analyze food costs and determine most cost-effective recipes while maintaining quality- Identify optimal, cost effective use of the resources and educate the team on the same- Monitor the operations of the department to ensure that the food wastage is minimized- Maintain department budget within established guidelines- Operational Management Detect and ensure disposition of blemished food and defective supplies/equipment- Ensure to perform miscellaneous job-related duties as assigned- Attend to day-to-day problems and needs concerning equipment and food supplies- To upgrade & update the knowledge and ability to prepare different kinds of baked food and confectionaries- Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety- To establish standards which meet needs of the international clientele and of the local market- Ensure to provide training and supervision for senior bakers and support staff- Record all recipes and update the manual to ensure the availability of comprehensive data at all the times- Maintain records, reports, and files of food production and the department as per the standards- Ensure to record inventory of supplies and order stock from main storeroom- Ensure to monitor quantity and quality of food products to ensure compliance with Novotel Kochi Infopark standards- Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services- Coordinate operations with Department Coordinators, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services- Handle additional responsibilities as and when delegated by the Management-

Our solutions are a key part of most industries - electronics, medical research, renewable energy, food production, infrastructure and many more. Working with us means working with the latest technologies and groundbreaking, sustainable innovations. Join us on our journey for a better tomorrow. Project Engineer/ Senior Project Engineer We encourage you to apply even if you dont meet every single requirement. We value diverse experiences and perspectives and are excited to see what you bring to the role. You have 4-8 years of experience in Design & development in Mechanical /Electrical Engineering Design and develop Air compressors as specified in Master Specifications. You will be the driver in making engineering team benchmark teams delivering high quality products and develop sustainable knowledge for future. Project Engineer/ Senior Project Engineer As a Project Engineer/ Sr. Project Engineer, your mission is to To support and act as an active team member of the cross departmental teams for product development. You should have very high affinity towards the engineering product design and development. You should be very interested and creative to be able to design and develop quality products in lowest possible cost. You will be the driver in making engineering team benchmark teams delivering high quality products and develop sustainable knowledge for future. . You will report to Engineering Manager You will responsible for Be part of an engineering team to develop new products based on the design from the division to follow-up and further design/localize the products currently in production, against the committed time, cost and quality requirements. Focus on cost reductions and lead special cost reduction projects as decided in the OFA PCM. Drive the BIS localisation and Cost saving Project independently. Make VK and PK costs transparent for all products produced in Talegaon Plant. Concentrate on consolidated cost pictures. Take the lead to expand the export business out of India and lead these export projects in close cooperation with OFA Division in Antwerp Concept creations in 3D environment and EBOM management. Defining layout, and defining product architecture on EBOM Releasing all engineering drawings and specifications through system. Analyze the critical components of the machine and draw the specifications in design phase. Execute the design work in the framework of the Atlas Copco guidelines. Follow and document the design status as specified in NPD process. Take initiatives and bring in creative ideas to control and reduce the cost of new and existing products In return, we offer Culture of trust and accountability Lifelong learning and career growth Innovation powered by people Comprehensive compensation and benefits Health and well-being Job location Option 1: On-Site This role requires you to work on-site at our office in Talegaon, Pune, India. You will be part of a dynamic team and enjoy the benefits of face-to-face collaboration. O Contact information Talent Acquisition Team:Poonam Bhat Diverse by nature and inclusive by choice Bright ideas come from all of us. The more unique perspectives we embrace, the more innovative we are. Together we build a culture where difference is valued and we share a deep sense of purpose and belonging.

We are looking for a highly motivated and skilled Commi 3 (Entry-Level Cook) to join our team at Bulls and Bears Bistro. The ideal candidate will have excellent culinary skills and be able to work well under pressure in a fast-paced environment. As a Commi 3, you will play a key role in ensuring the quality and consistency of our dishes. Roles and Responsibility Assist the Chef de Partie in planning and preparing menus for special events and functions. Maintain high standards of food quality, presentation, and safety. Collaborate with other kitchen staff to ensure efficient food preparation and service. Develop new recipes and menu ideas to enhance the dining experience. Participate in inventory management and ordering supplies. Ensure compliance with health and safety regulations and company policies. Job Requirements Proven experience as a cook or commis in a professional kitchen environment. Strong knowledge of food preparation techniques, ingredients, and cooking methods. Ability to work well under pressure and manage multiple tasks simultaneously. Excellent communication and teamwork skills. Familiarity with kitchen equipment and appliances. Commitment to delivering high-quality food products and exceptional customer service.

Responsibilities: * Manage inventory levels & quality control * Ensure food safety through inspections & production * Collaborate with team on menu planning & costing * Oversee kitchen operations during shifts Health insurance

We are looking for a highly skilled and experienced professional to lead our R&D team in the food and beverages industry. The ideal candidate will have a strong background in research and development, with a focus on the food and beverages sector. Roles and Responsibility Develop and implement new product development strategies to drive business growth. Lead cross-functional teams to design and develop innovative products that meet customer needs. Conduct market research and analyze consumer trends to identify opportunities for innovation. Collaborate with suppliers and vendors to source high-quality ingredients and materials. Manage and optimize laboratory operations for efficient and safe product testing and development. Ensure compliance with regulatory requirements and industry standards. Job Requirements Proven experience in leading R&D teams in the food and beverages industry. Strong knowledge of food technology, nutrition, and culinary science. Excellent leadership and communication skills. Ability to work collaboratively with cross-functional teams. Strong analytical and problem-solving skills. Experience with project management tools and software.

Responsibilities: * Maintain high standards of food quality & safety * Prepare Indian curries using recipes * Collaborate with team on menu planning & waste management * Ensure timely delivery of dishes during service Health insurance

Responsibilities: * Ensure food safety protocols are followed * Assist Head Chef with menu planning & cost control * Collaborate on continental & Indian cuisine development Health insurance

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

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

Hotel Paramos Inn is looking for Commis Chef to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking under the supervision of senior chefs. Follow recipes and ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen area. Assist with inventory management and ordering supplies. Adhere to food safety and hygiene regulations. Participate in training and development activities. Support senior chefs in daily kitchen operations. Assist in menu planning and development.

3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable Programing knowledge in SAS and/or R Excellent written (documentation) and oral communication skills in English LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation As a part of the Risk Department, you will be at the center of Socit Gnrales business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Groups business lines. Joining us would mean integrating into a network of proven excellent at the very center of the banks activities, opening access to new and exciting development opportunities. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision.. These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment. Profile required Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability

3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable Programing knowledge in SAS and/or R Excellent written (documentation) and oral communication skills in English LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation As a part of the Risk Department, you will be at the center of Socit Gnrales business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Groups business lines. Joining us would mean integrating into a network of proven excellent at the very center of the banks activities, opening access to new and exciting development opportunities. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision. These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment. EDUCATIONAL QUALIFICATION: Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability KEY SKILLS: 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable Programing knowledge in SAS and/or R Excellent written (documentation) and oral communication skills in English

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 (Gurgaon) Prior exp in bakery/ conti (Breads / Desert / Croissant etc) Excellent leadership & team mgmt Flexibility work timing If interested call EKTA ON 9058489556

Formulation of sugar and sugar-free confectionery Prototype development and sensory optimization Scale-up from lab to commercial production Collaboration with flavor houses for customized flavor profiles. HACCP and food safety compliance

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

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 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