1400 Food Production Jobs - Page 2

Job Opening: Baking & Pastry Faculty Organization: ITM Group of Institutions Website: www.itm.edu Location: D/222, ITM College-IHM, Near Bafna Motors, LP Road, Nerul, Navi Mumbai - 400706 Transport: Pickup & Drop Facility Available from Campus to Nerul Station How to Apply If you are interested and meet the criteria, please send your profile to: manasik@itm.edu & careers@itm.edu Contact: 85919 98175 Benefits 3 paid leaves every month Pickup & Drop facility from Nerul Station Mediclaim insurance coverage Gratuity & Provident Fund (PF) Position Overview We are looking for an experienced professional in Baking & Pastry to join our academic team. The ideal candidate will bring both industry knowledge and a passion for teaching to help shape the future of hospitality professionals. Candidate Profile Bachelors Degree or Diploma in Hotel Management (mandatory) Minimum 4 years of industry experience in Baking & Pastry Strong communication and interpersonal skills Creative and enthusiastic about teaching and mentoring Job Responsibilities Teaching: Prepare and deliver curriculum-aligned educational content Demonstrating: Conduct hands-on demonstrations using relevant kitchen equipment Evaluating: Conduct practical exams and maintain academic records Advising: Guide students academically and in culinary competitions Maintaining: Ensure kitchen equipment is operational and safe Creating: Develop innovative recipes and contribute to curriculum updates Managing: Oversee kitchen studio operations and manage inventory Thanks & Regards, HR Team ITM Group of Institutions

SUMMARY Job Title: Chocolate Maker Summary The Chocolate Maker is responsible for operating a chocolate-making machine, ensuring the production of high-quality chocolate products. This role is crucial in maintaining the standards of quality, portioning, and presentation that align with the restaurant's expectations. The position requires a commitment to cleanliness, organization, and adherence to food safety regulations, contributing to a safe and efficient work environment. Key Responsibilities Ensure the quality, portioning, and presentation of chocolate products meet the restaurant’s standards. Maintain a clean, organized, and hygienic work environment, adhering to food safety regulations at all times. Demonstrate a strong work ethic, respect for the workplace, and punctuality Requirements Minimum of 2 years of experience in a similar role. Ability to work effectively under pressure in a fast-paced kitchen environment. Strong attention to detail with a focus on quality and consistency. Benefits Tax free salary. 10 hours duty/6days working. Food, Accommodation, Transport, Medical. 2 years employment visa.

BHM with 8+ years of relevant Experience in food production. Preferring candidates from Retail industry. Work location will be in Palakkad ,Kerala.

Role & responsibilities Food Production Developing and delivering course material, curricula, and syllabi. Conducting research, publishing papers, and attending conferences. Supervising, advising, and mentoring graduate students preparing them for interview ,preparing guest lunch, involving in bulk cooking for events .guiding students for competitions preparing innovative desserts for the guest and top management people. having knowledge about nutritional values preparing healthy diets. Preferred candidate profile must be a graduate in hotel management with post graduation in any stream .industry experience is must Perks and benefits As per norms

For more details, please call/WhatsApp 8951880416 / 8190947760

Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.

As a Sous Chef with a preferred background in Indian cuisine, you will be responsible for overseeing food production in all the kitchens, specifically focusing on large and multiple banquets. Your key responsibilities will include: - Assisting the F&B Manager in developing new menus and menu changes - Recommending price structures for various menu items in relation to competition - Setting F&B standards, specifications, and portions in clear relation to prices and external competition - Originating and approving daily requisitions while ordering dairy products, fresh fruits, and vegetables - Recommending the periodic purchase of special items, canned and dried fruits, and domestic and imported food items - Maintaining reasonable cost control in food preparation and minimizing food wastage - Accountable for the usage, consumption, spoilage, and control of all food produced or stored under your supervision - Conducting departmental meetings as necessary and attending meetings with general managers and F&B Managers - Ensuring adherence to hygiene and sanitation practices in all kitchens - Supervising the maintenance of proper cooking, thawing, and storage temperatures for all raw and cooked food - Coordinating with vendors to cross-check new ingredients in the market and staying updated on menus and food festivals at other hotels - Reviewing menus of all outlets quarterly to add new recipes and conducting photography and videography of food items for social media Additionally, you will be responsible for the upkeep of kitchen areas, ensuring adherence to cleaning standards, and coordinating pest control operations. You will also be involved in the purchase committee for ordering kitchen supplies and equipment, maintaining regular sales calling for business promotion, and ensuring staff cafeteria food and service standards. Qualifications Required: - Minimum of 5 years of work experience in a similar role - Strong knowledge of Indian cuisine preferred Please note that this is a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The work location is in person. Thank you.,

As a Food Production Incharge, your role involves planning, supervising, and ensuring timely preparation and production of food as per the daily menu. You will coordinate and manage cooks, helpers, and cutters to maintain quality, hygiene, and efficiency in the kitchen operations. Key Responsibilities: - Plan and organize daily food production based on the approved menu and estimated quantities. - Supervise and coordinate the work of cooks, helpers, and cutters to ensure timely and quality food preparation. - Check availability of raw materials and coordinate with the store/purchase department for timely requisitions. - Monitor cooking processes and ensure compliance with recipes, portion sizes, and presentation standards. - Ensure adherence to food safety, hygiene, and cleanliness standards in all kitchen areas. - Conduct daily briefings and allocate tasks to team members effectively. - Maintain production records, wastage records, and daily production reports. - Assist in training new kitchen staff on standard operating procedures and safe work practices. - Handle any issues related to production delays, quality concerns, or manpower allocation. - Collaborate with the kitchen manager to optimize resources and minimize food wastage. Requirements: - Minimum 3 to 5 years of relevant experience in large-scale kitchen production or a similar supervisory role. - Good knowledge of food preparation, cooking techniques, and menu planning. - Strong leadership and team management skills. - Understanding of food safety and hygiene standards. - Ability to work under pressure and meet production deadlines. - Basic computer knowledge for maintaining records. Working Conditions: - Must be flexible to work in shifts, including early mornings, evenings, weekends, or holidays as per kitchen requirements. - Ability to stand for long hours and work in a fast-paced kitchen environment. Food & Accommodation Provided Benefits: - Cell phone reimbursement - Food provided - Health insurance - Provident Fund (Note: The company did not provide any additional details in the job description),

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

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

An Executive Sous Chef oversees daily kitchen operations under the Executive Chef, supervising staff, managing food costs and inventory, ensuring food safety and quality standards are met, and assisting with menu planning and development.

managing food preparation, staff, inventory, and costs to ensure high-quality culinary standards and guest satisfaction.

This position impacts company goals by maintaining kitchen efficiency, managing resources effectively, and upholding culinary standards to meet customer expectations and drive revenue.

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

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

Overseeing all kitchen operations. Coordinating kitchen staff, and assisting them as required. Training staff to prepare and cook all the menu items. Taking stock of ingredients and equipment, and placing orders to replenish stock.

Job Opening: Young Baker (Full-Time, Andheri) About Us Were not just starting a bakery — we’re building something fresh, fun, and a little bit out of the box. A new startup project in Andheri is looking for a young baker who’s ready to roll up their sleeves, dust off the flour, and grow with us from day one. What You’ll Be Doing Bake muffins, cakes, croissants, cookies, breads, and all the good stuff people can’t resist. Keep every batch consistent in taste, texture, and presentation. Experiment with new recipes and seasonal specials — your creativity matters here! Take charge of the kitchen routine: mixing, proofing, baking, finishing. Maintain kitchen hygiene and food safety standards. Pitch in with ingredient management and stock checks. Work Hours & Days Morning till early evening Monday to Saturday Location Andheri, Mumbai Salary Open to discussion based on skills & experience Who You Are A passionate baker with hands-on experience in muffins, cakes, croissants, and more. Someone young, energetic, and reliable — ready to learn and experiment. Comfortable working independently but also excited to be part of a small, growing team. Why Join Us? This is a chance to be part of something new from the ground up. If you’ve ever wanted your bakes to define the identity of a fresh brand, this is it.

Key Responsibilities: Supervise and coordinate daily bakery kitchen activities, including prep, baking, and finishing. Ensure food quality, presentation, and consistency meet company standards. Monitor inventory levels and coordinate with procurement to maintain adequate stock. Train, manage, and schedule kitchen staff, including bakers, prep cooks, and helpers. Enforce health, safety, and sanitation regulations in accordance with local and company policies. Assist in recipe development, portion control, and cost management. Maintain equipment and ensure proper operation and cleanliness of the kitchen. Address and resolve issues related to production, staff performance, or quality concerns. Monitor baking timelines and manage workflow to meet production and delivery deadlines. . Apply - hr@modyuniversity.ac.in

Anantara Hotels & Resorts is looking for Sous Chef - Western Cuisine to join our dynamic team and embark on a rewarding career journey Develop new menu options based on seasonal changes and customer demand Assist with the preparation and planning of meal designs Ensure that kitchen activities operate in a timely manner Resolve customer problems and concerns personally Monitor and record inventory, and if necessary, order new supplies Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying.

.Operations Management: Manage the day-to-day functioning of the cloud kitchen, ensuring smooth and efficient operations. Oversee the entire food production process, from preparation to packaging. Coordinate with delivery platforms to ensure timely dispatch and delivery of orders. Staff Management: Recruit, train, and supervise kitchen and support staff. Guide and mentor the team to maintain service efficiency, especially during peak hours. Foster a positive and productive work environment Quality & Compliance: Ensure strict adherence to food safety, hygiene, and health regulations (e.g., FSSAI guidelines). Implement robust quality control measures to guarantee excellent food quality and customer satisfaction. Ensure all equipment is clean, sanitised, and in good working order. Inventory & Cost Control: Monitor and manage inventory levels to prevent shortages and minimise waste. Place timely orders for ingredients and supplies. Implement cost-control measures to optimise kitchen expenses.

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. As the Executive Chef at Hyatt Centric Janakpuri, New Delhi, you will function as the Production Manager for the Food and Beverage Department. Your main responsibility will be to ensure that all the outlets and banquets operate successfully, maintaining the standard of the hotel and achieving individual profitability. To qualify for this role, you should ideally have an apprenticeship or professional diploma in Food Production. Additionally, you should have a minimum of 2 years of work experience as an Executive Chef or Executive Sous Chef in a larger operation. It is essential to possess good practical, operational, and administrative skills. A flair for creativity will also be beneficial in fulfilling the responsibilities of this position.,

The ideal candidate for this role should possess a strong passion for culinary excellence and have a keen eye for detail. You will be assisting the Chef de Cuisine in delivering exceptional Telegu food quality and presentation. Your main responsibilities will include overseeing and assisting the kitchen staff in all aspects of food production, evaluating food products to maintain consistent quality standards, establishing and adhering to a regular maintenance schedule for all kitchen areas and equipment, as well as providing training and professional development opportunities for all kitchen staff. To qualify for this position, you should have at least 5 years of culinary or kitchen experience. Additionally, excellent interpersonal and verbal communication skills are essential. The ideal candidate will be highly organized with excellent attention to detail.,

Indian CDP and all the responsibilities going with the designation Required Candidate profile Diploma holder and 10 years of experience Perks and benefits Free Accommodation

looking mechanical design engineer with 5 10 years exp with designing skills preferred candidates from stainless steel designing, food processing industry

SUMMARY Job Title: A la Carte Chef Department: Kitchen / Culinar Reports To: Sous Chef / Head Chef / Executive Chef Location: Restaurant, Hotel, Resort, Cruise Ship, etc. Salary Range: Mid to high tier, depending on location and experience Key Responsibilities: Prepare and cook la carte dishes according to the menu and restaurant standards Ensure each dish is freshly made with attention to presentation, flavor, and portion size Customize dishes based on guest preferences or dietary needs Maintain efficiency during busy service times without compromising quality Keep the la carte kitchen area clean, organized, and well-stocked Collaborate with senior chefs on menu development and seasonal updates Requirements Requirements: Minimum of 3 years of experience and skills in A la carte cooking and plating Strong attention to detail with high standards for flavor and aesthetics Ability to manage time effectively and multitask in a fast-paced environment Familiarity with modern cooking techniques and kitchen equipment Creative mindset for developing and presenting dishes Ability to perform under pressure during peak service hours Excellent teamwork and communication abilities