1400 Food Production Jobs - Page 19

We need 2 responsible and honest staff who can prepare fresh juice from real fruits, varieties of lassi, beverages, icecream, mocktails and soda, salads,milkshakes,boba tea and handle the shop carefully. Food allowance

Role Summary: The Head Chef will lead our kitchen team, curating and executing a diverse East Asian menu. The ideal candidate should be passionate about Asian cuisine, have strong leadership qualities, and ensure food quality, hygiene, and customer satisfaction are consistently upheld. Key Responsibilities: Design, develop, and regularly update the East Asian menu with creativity and authenticity Supervise and manage all kitchen staff, including training, scheduling, and performance management Ensure high standards of food preparation, presentation, and quality control Monitor kitchen inventory, food costs, and vendor relationships to ensure cost-effectiveness Maintain hygiene and safety standards in compliance with health regulations Coordinate with front-of-house teams to ensure timely service and customer satisfaction Introduce seasonal dishes and specials to keep the menu fresh and engaging Stay updated with culinary trends and innovations in East Asian cuisine Requirements: Proven experience (5+ years) as a Head Chef or Executive Chef, preferably in East Asian or pan-Asian restaurants Deep knowledge of East Asian cooking techniques and ingredients (Japanese, Korean, Thai, Vietnamese, etc.) Culinary degree or professional chef certification preferred Strong leadership and communication skills Ability to work under pressure and maintain consistency during peak hours Knowledge of inventory, budgeting, and kitchen management software is a plus What We Offer: Competitive salary and performance-based incentives Creative freedom in menu development A dynamic, team-oriented work environment Opportunity to be part of a growing brand with expansion potential

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 Effective Communication Resilience Accountability Teamwork Judgement Analysis Learning Agility Equal Opportunities Employment at IHCL .

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

SUMMARY Job Title: Karak Caf Worker Specialized Chef We are looking for a talented and experienced Specialized Chef to join our Karak Caf . The role involves preparing a range of traditional Karak caf items and beverages with attention to authenticity, quality, and presentation. Key Responsibilities: Prepare a variety of Karak caf menu items including flatbreads, pies, croissants, mandaza, qaymat, and quroos. Brew and serve hot beverages, especially Karak tea and other traditional teas. Maintain high standards of cleanliness, food safety, and kitchen organization. Consistently deliver quality and taste in line with the caf ’s standards. Requirements Qualifications and Requirements: Minimum of 2 years of experience in a similar role within a Karak caf or related culinary environment. Proven expertise in preparing Karak caf food and beverages. Strong understanding of traditional Gulf flavors and techniques. Ability to work efficiently in a fast-paced setting and collaborate with a team.

Responsibilities: * Prepare authentic South Indian dishes from scratch * Maintain cleanliness and organization of kitchen area * Collaborate with team on menu planning and inventory management Accessible workspace Flexi working Work from home Food allowance Travel allowance Health insurance Provident fund Leave encashment Gratuity Annual bonus

Manage all kitchen activities, including food preparation, production, presentation, and storage. Ensure efficient and cost-effective operation, focusing on profitability. Maintain high-quality food products, presentation, and plating, serving in a timely manner. Assure adherence to food quality, preparation, recipes, and presentation standards. Monitor safety, hygiene, cleanliness standards, and compliance with HACCP checklist. Plan menus, staff, and prepare duty rosters in coordination with the Executive Chef. Train and delegate duties to develop and nurture staff. Maintain facilities and equipment in optimal condition, minimizing breakage and losses. Foster positive relationships with clients and partners to promote business interests. Develop and execute growth strategies for financial gain and customer satisfaction. Maintain positive relationships with clients to obtain feedback and encourage continued patronage. Major Areas of Responsibility : Culinary operations management Menu planning and creation Cost control and profitability Food quality assurance Safety and sanitation oversight Staff training and development Facilities and equipment maintenance Client and partner relationship management Business growth strategies Qualifications and Experience: B.Sc. in Hotel Management 6-8 years of experience as a Jr. Sous Chef / Sous Chef Experience in multi cuisine production and meal preparation Previous restaurant experience Extensive food and beverage knowledge Strong understanding of cooking methods and kitchen equipment Familiarity with MS Office and restaurant software programs Organizational and attention-to-detail skills Ability to work under pressure and solve problems creatively Excellent communication, interpersonal, and customer service skills Teamwork-oriented with strong leadership abilities

Role & responsibilities * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Follows proper handling and right temperature of all food products. * Assists Executive Chef with all kitchen operations and preparation. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with food handling and sanitation standards. * Performs all duties of kitchen managers and employees as necessary. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with all applicable laws and regulations. * Operates and maintains all department equipment and reports malfunctions. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Maintains the productivity level of employees. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Ensures property policies are administered fairly and consistently. * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. * Interacts with guests to obtain feedback on product quality and service levels. * Handles guest problems and complaints

Role & responsibilities Assist in the preparation and baking of a wide range of bakery items including breads, pastries, cookies, and cakes. Support the Head Baker in planning daily production schedules. Supervise and train junior bakery staff to ensure consistent quality and adherence to recipes. Ensure all bakery items are produced in a timely and efficient manner. Monitor stock levels and assist with inventory control and ordering of supplies. Uphold cleanliness and hygiene standards in compliance with food safety regulations. Participate in new product development and testing. Maintain equipment and report any maintenance needs. the development and testing of new products Step into leadership role in the absence of the Head Baker. Preferred candidate profile Culinary degree or certification in Baking and Pastry Arts preferred. Minimum 8 years of experience in a commercial or artisan bakery, with at least 4 year in a supervisory role. Strong knowledge of baking techniques, fermentation, and ingredient functions. Ability to work early mornings, weekends, and holidays as required. Excellent organizational and leadership skills. Creative flair with attention to detail. Strong communication and team collaboration skills.

Procurement Engineer - Fabrication Specialist Job Details | our company Search by Keyword Search by Location Select how often (in days) to receive an alert: Select how often (in days) to receive an alert: Procurement Engineer - Fabrication Specialist Functional area: Company name: Primax Pumps FZCO Date of posting: Jul 9, 2025 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. Drive Fabrication Excellence for a Global Manufacturing Business! We are hiring a Procurement Engineer Fabrication Specialist based in Pune to lead the sourcing and development of suppliers for key fabricated components. You ll ensure our global manufacturing sites receive reliable, high-quality, and cost-effective materials. What you ll do: Source and qualify vendors for fabricated frames, panels, and structural parts Review and interpret engineering drawings and specifications Collaborate with internal teams to ensure technical and commercial alignment Negotiate with vendors to secure optimal pricing and lead times Monitor supplier delivery performance and quality compliance Support the resolution of fabrication-related quality issues Drive supplier improvements through audits and capability development You bring: An engineering degree (Mechanical/Industrial) Strong knowledge of welding, machining, and coatings A proactive approach to supplier engagement and performance 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.

Previous Experience as Kitchen Helper or Similar Roles. Contact : 97898 55145 - Renu 98409 56967 - Rajesh 86674 47240 - Shanmugam

Create and modify menus to meet quality standards and guest preferences. Stay abreast of culinary trends and introduce new dishes. Develop cost-effective menus while maintaining high-quality standards.

Responsibilities: Maintain food safety standards Collaborate with kitchen team on menu planning & execution Prepare ingredients according to recipes Assist head chef with cooking & presentation Food allowance Shift allowance House rent allowance Health insurance Annual bonus Provident fund

SUMMARY Job Title: Shawarma Chef Job Description: We are seeking a skilled and experienced Shawarma Chef to join our culinary team. The ideal candidate will be responsible for preparing and cooking shawarma dishes while ensuring high standards of food quality, hygiene, and presentation. You will work closely with the Head Chef and the kitchen team to ensure smooth day-to-day kitchen operations. Key Responsibilities: Prepare and cook a variety of dishes, with a primary focus on shawarma, following standardized recipes and techniques. Ensure the quality, portioning, and presentation of all food items meet the restaurant’s standards. Maintain a clean, organized, and hygienic work environment, following food safety regulations at all times. Collaborate with the Head Chef and kitchen staff to maintain efficient workflow and service. Mentor and support junior kitchen staff and assist in stock and inventory management. Requirements Job Requirements: Minimum of 2 years of experience in a similar role, preferably specializing in shawarma. Strong knowledge of shawarma preparation techniques, spices, marinades, and traditional cooking methods. Ability to work under pressure in a fast-paced kitchen environment. Excellent teamwork and communication skills. Attention to detail with a focus on quality and consistency. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

The senior production supervisor position based in Calicut within the food industry offers a monthly salary range of 20,000 to 25,000 for male candidates with a minimum of 2 years of experience in production supervision. In this role, you will be responsible for supervising daily food production activities, ensuring smooth operations, monitoring production schedules, and allocating tasks to workers. Additionally, you will be expected to maintain product quality, hygiene, and safety standards by coordinating with quality control and maintenance teams. Keeping detailed production records, preparing daily reports, and addressing production issues to minimize downtime are also key responsibilities. Proper utilization of manpower and raw materials is essential to meet production goals. Ideal candidates for this position should possess a Diploma/Degree in Food Technology or a relevant field, along with a minimum of 2 years of supervisory experience in the food industry. Strong leadership, team management skills, knowledge of food safety standards, and production processes are required. Flexibility to work in shift-based roles is necessary to support the operational needs of the organization. If you meet the requirements and are interested in this opportunity, please share your updated resumes with mdjinitha@gmail.com. This is a full-time position with a day shift schedule and the work location is based on the road.,

Job Description: Location: Pan india. Overall 5+ years of IT Experience. Atleast 2 years of experience in Treasure Data CDP. Strong knowledge of CDP Domain Experience in enabling business use cases leveraging CDP for enterprise companies. Various business use cases with internal teams to align on CDP feasibility and prepare BRDs. Design CDP schema where needed to ensure the data ingestion process is well aligned with the platform. Ability to set up and maintain data pipes as scoped. Identify and troubleshoot data flows in and out of CDP. In-product development within Treasure Data as possible. Ability to answer and manage business questions/asks within platform usage. Ability to work independently and collaboratively in a fast-paced environment. Establish SLAs and adhere to it for tasks within CDP platform.

We are seeking a seasoned Operations Manager with over 10 years of experience in managing vegetarian restaurants. The ideal candidate will oversee daily operations, ensuring excellence in food quality, customer service, and staff performance while

Responsibilities: Maintain food safety standards Collaborate with kitchen team on menu planning Prepare dishes using cooking, baking, and confectionery skills Manage inventory and ordering supplies

Department: Culinary Location: BASL, Bangalore (Kempegowda International Airport) Role Overview: The Executive Sous Chef plays a critical leadership role in overseeing daily kitchen operations at BASL lounges, ensuring culinary excellence, team productivity, and guest satisfaction. The role supports the Executive Chef in managing staff, food quality, hygiene, and administrative documentation while driving innovation and consistency across all meals served. Key Responsibilities: 1. Culinary Operations & Kitchen Administration Support the Executive Chef in managing all culinary operations across lounges and kitchen outlets. Maintain kitchen workflow by preparing daily production schedules, duty rosters, and cleaning schedules. Supervise mise-en-place and service execution to ensure timely delivery and consistency. Prepare and maintain all kitchen documentation inventory logs, temperature records, daily yield sheets, and cleaning checklists. Handle coordination with Engineering for kitchen maintenance issues. 2. Team Management & Leadership Lead the culinary team by example and ensure high morale, discipline, and accountability. Monitor attendance, leave schedules, and overtime tracking for kitchen staff. Conduct regular team briefings and one-on-one sessions with junior chefs to align them with kitchen goals. Ensure a healthy work environment with mutual respect, teamwork, and grievance redressal. 3. Staff Training & Development Conduct onboarding sessions for new hires on SOPs, food hygiene, safety, and equipment handling. Plan and execute monthly culinary training calendars covering skills, recipes, and new techniques. Evaluate training effectiveness and maintain training attendance records. Assist in identifying and grooming potential candidates for internal promotions. 4. Food Quality & Innovation Oversee recipe implementation and ensure standardized preparation, portioning, and presentation. Collaborate with the Executive Chef on new menu design and implementation based on guest feedback and seasonal availability. Conduct regular tastings, quality checks, and feedback sessions with the culinary team. Monitor buffet layouts and la carte plating for visual appeal and variety. 5. Cost Control & Inventory Management Assist in budgeting, food cost tracking, and kitchen expense reporting. Monitor wastage, yield percentages, and ensure optimal utilization of ingredients. Review consumption reports and implement corrective measures for any variances. Validate vendor deliveries, expiry dates, FIFO practices, and stock movement. 6. Hygiene, Compliance & Audit Readiness Enforce FSSAI norms, internal audit standards, and HACCP practices within the kitchen. Ensure documentation is updated for hygiene, pest control, temperature checks, and deep cleaning schedules. Coordinate and support internal/external food safety and quality audits. Train the team on hygiene SOPs and maintain readiness for surprise inspections. 7. Interdepartmental Coordination Liaise with service, housekeeping, procurement, and HR departments for smooth operations. Attend F&B planning meetings and communicate operational feedback from the kitchen side. Collaborate with the lounge operations team to understand guest feedback and make improvements accordingly. 8. Emergency Handling & Safety Train the team on fire safety procedures and emergency equipment handling. Maintain calm and effective decision-making in the event of kitchen emergencies or guest complaints involving food. Qualification: Degree or Diploma in Hotel Management, Culinary Arts, or related field from a recognized institute. Minimum 12 years of progressive experience in a high-volume culinary environment such as premium lounges, 5-star hotels, or flight kitchens. Strong knowledge of kitchen documentation, costing, inventory , and yield management . Proficient in kitchen management software and MS Office tools (Excel, Word, Email). Effective people management , team motivation, and conflict resolution capabilities. Ability to train, mentor, and coach junior culinary staff. Excellent organizational and time-management skills, with the ability to multitask in a high-pressure environment.

Any Graduate withg good comm skills Min 15+ yrs of expn in any food and beverage manufacutring company in Production Division. Need to take care of 2 manufacturing units into Production / Quality / Materials / Manpower etc Age : Above 40 years;

Roles and Responsibilities Manage daily restaurant operations, ensuring smooth service delivery to customers. Oversee food costing, wastage control, and inventory management to minimize losses. Supervise staff performance, providing guidance and training as needed to improve efficiency. Ensure compliance with health and safety regulations, maintaining a clean and hygienic environment. Analyze sales data to optimize menu pricing, portion sizes, and product offerings. Desired Candidate Profile 2-3 years of experience in QSR or fast food industry (restaurant management). Strong knowledge of food costing, waste management, and inventory control. Excellent shift management skills with ability to work effectively during peak hours. Ability to analyze sales data to inform business decisions on pricing strategy.

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 Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility 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 Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Assists in formulating an approved vendors list encompassing all categories. CANDIDATE PROFILE Education and Experience 4-year bachelors degree in Finance and Accounting or related major; no work experience required. CORE WORK ACTIVITIES Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Assists with generating and providing accurate and timely results in the form of reports, presentations, etc Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance. Assists Executive Chef in all aspects of purchasing (eg, Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Assists in enforcing first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc Completes administrative tasks on a timely basis (eg, C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef. Assists in receiving and inspecting all deliveries. Maintains an accurate controllable log and beverage perpetual. Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Demonstrates knowledge and proficiency of A. S. I. standards. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Industry: Food Processing (Frozen Products) Experience: Minimum 3-7 years in quality assurance/quality control, preferably with frozen food products like French fries, burger patties, momos, gravies, etc.