1400 Food Production Jobs - Page 23

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. Degree or Diploma in Hotel 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.

Key Responsibilities: 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

Key Responsibilities of Commis Chef: Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation Supervises and supports team members in own section to achieve optimum quality Follows proper safety, hygiene, and sanitation practices at all times Ensures close down of section in accordance with departmental procedures and standards Minimum 1 year diploma in Hotel/Hospitality Management/Food Production Minimum of 3-4 of experience in Food Production English Communication

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. Completed kitchen apprentice or chefs training courses for at least one year Should understand how to read recipes and a good knowledge of cooking Good communication skills

Key Responsibilities: Prepare and bake bread, pastries, desserts, and other bakery items as per recipes and standards. Ensure proper measurement, mixing, and baking techniques for consistent quality. Assist in daily mise-en-place and maintain cleanliness in the bakery section. Follow hygiene and safety standards as per hotel policies and FSSAI norms. Support the team during service and manage assigned tasks efficiently. Diploma or Certificate in Bakery & Confectionery or Culinary Arts. 1-2 years of experience in a similar role in a hotel or bakery setup. Basic knowledge of baking techniques, equipment, and ingredient handling. Creative, detail-oriented, and passionate about bakery products.

Train and supervise the work of kitchen personnel in the respective sections Ensure personal cleanliness and proper deportment of all team members Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils Work closely with Executive Steward in maintaining the cleanliness of the kitchen Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Relevant experience in a similar capacity

Demi Chef De Partie Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more. What you will be doing: Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback Your experience and skills include: Ability to work well under pressure in a fast paced environment Ability to work cohesively and collectively as part of a team Add diplomas/certifications required if needed

1. Assist in planning menus being innovative and creative with current market trends 2. Prepares cold and hot dishes, desserts and other foods. 3. Maintains proper food quality in accordance with standardized company procedures including spec sheets and recipes. 4. Requisitions all necessary foot items from storeroom. 5. Prepares advance preparation for next day and for the next shift. 6. Maintains clean and orderly work area. 7. Attends all kitchen meeting and training as requested. 8. Expected to carry out all reasonable requests by Management, which the associate is capable of performing. 9. Understands job descriptions of other working colleagues. 10. Supervise and assist in total food production. 11. Attends Executive Chef/Sous Chef meetings when required. 12. Regularly reports all needed maintenance to the Executive Sous Chef/Engineering. 13. Is well groomed and takes care of personal hygiene

Follow recipes and presentation specifications. Provide direction to Commis Chefs. Help in Menu creation. Operate standard kitchen equipment safely and efficiently. Ensure that station opening and closing procedures are carried out to standard. Clean and maintain station and overall kitchen through practicing good safety and sanitation. Adhere to all sanitation and food production procedures and codes. Assist with the enforcement of Health & Safety protocols. Assist with ordering. Work within budgeted guidelines. Proven experience as a Demi Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. Culinary degree or diploma preferred. Strong knowledge of various cuisines, cooking techniques, and international culinary trends. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism. Flexibility to work evenings, weekends, and holidays as required. Knowledge of HACCP and food safety standards. Passion for culinary excellence and a commitment to continuous learning and development. Experience: Minimum 3 years cooking experience in Culinary.

The Demi Chef is responsible for the day-to-day operation of their designated station. The Demi Chef is the first point of contact for Commis Chefs and supports the Chef de Partie in managing the station. Duties and Responsibilities Prepare, season, and cook food following special dietary instructions where required. Follow recipes and presentation specifications. Provide direction to Commis Chefs. Help in Menu creation. Operate standard kitchen equipment safely and efficiently. Ensure that station opening and closing procedures are carried out to standard. Clean and maintain station and overall kitchen through practicing good safety and sanitation. Adhere to all sanitation and food production procedures and codes. Assist with the enforcement of Health & Safety protocols. Assist with ordering. Work within budgeted guidelines. Proven experience as a Demi Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. Culinary degree or diploma preferred. Strong knowledge of various cuisines, cooking techniques, and international culinary trends. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism. Flexibility to work evenings, weekends, and holidays as required. Knowledge of HACCP and food safety standards. Passion for culinary excellence and a commitment to continuous learning and development.

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 Qualifications : High school diploma or equivalent; culinary training or certification preferred. Previous kitchen or food service experience is a plus, but not required. Knowledge of basic food preparation techniques and kitchen tools. Ability to follow instructions and adhere to safety standards. Strong communication skills and ability to work as part of a team. Physical ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

Main Duties: Administration : Ensure that guests have service up to standards as of Novotel. Customer Service : Ensure that guests have service up to standards as of Novotel. Financial:. Responsible for all food product related cost. Operational: Ensures that all work stations at the beginning and end of each shift are adequately set up or broken down for the respective meal period. Constantly spot checks food and quality service during all meal periods and ensure the food served meet portion control and quality standards. Performs as expediter during peak meal periods. Supervises and assist in food production. Assists in training and development of associates. Expected to carry out all reasonable requests by management which the associate is capable of performing. Responsible in food tasting panel. Fills up daily Store Requisition forms. Attends Chef s meetings when required. Regularly reports all needed maintenance to the Chef. Assists in planning menu and involve in food promotion. Ensures that food displays and buffet set ups are attractive. Ensures all banquet functions are served on time and of quality and food is sufficient. Is well groomed and takes care of personal hygiene. Understands job descriptions of all colleagues. Any other duties as may be assigned from time to time. Personne l: Establish rapport among co-employees at all levels and training. Other Duties: Any other duties as may be assigned from time to time Occupational Health & Safety Employee Responsibility All employees to safeguard their health and safety, and the health and safety of others, in the workplace. Replacement and Temporary Mission: Be ready and responsible for any job, which may be assigned by the Management. Your experience and skills include: Experience in 5 star hotel 2 years experience in similar capacity is an asset. Excellent communication skills (verbal and written) Team player with Diploma or equivalent qualification Dynamic, Hardworking attribute Ability to work well under pressure in a fast paced environment Ability to work cohesively and collectively as part of a team

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. 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 High school diploma. Associates degree, diploma, or certification in culinary arts.

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 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. 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

P rimary 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 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. 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 Minimum Primary school education Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language

Prime Function: 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.

Responsibilities: Assist with food preparation and production Maintain clean kitchen environment Prepare ingredients according to recipes Collaborate with team on menu planning and inventory management Free meal

Hiring!!! Role Description: The purpose of this position is to prepare food as per Sodexo & client standards. Key Responsibilities: 1. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. 2. Approves the requisition of products and other necessary food supplies. 3. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. 4. Establishes controls to minimize food and supply waste and theft. 5. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. 6. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. 7. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs andmonitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. 8. Attends food and beverage staff and management meetings. 9. Consults with the Food & Beverage Director about food production aspects of special events being planned. 10. Cooks or directly supervises the cooking of items that require skillful preparation. 11. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. 12. Evaluates food products to assure that quality standards are consistently attained. 13. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. 14. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. i). Evaluates products to assure that quality, price and related goods are consistently met. ii). Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. iii). Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. iv). Provides training and professional development opportunities for all kitchen staff. v). Ensures that representatives from the kitchen attend service lineups and meetings. vi). Periodically visits dining area when it is open to welcome members. vii). Support safe work habits and a safe working environment at all times. viii). Perform other duties as directed.

Key Responsibilities: Plan and prepare daily meals (breakfast, lunch, dinner, and snacks) tailored to the familys preferences and dietary requirements. Create weekly or monthly menus in advance and adjust based on feedback. Shop for groceries and manage pantry and kitchen inventory. Ensure cleanliness and organization of the kitchen and storage areas. Prepare meals for guests and small events or gatherings at home. Accommodate special dietary needs (gluten-free, keto, vegan, etc.) and food allergies. Maintain kitchen equipment and coordinate any servicing needs. Source high-quality ingredients and maintain relationships with trusted vendors. Requirements: Diploma/Degree in Culinary Arts or relevant training from a reputed institution. Minimum 10 years of experience, including work in private residences, hotels, or fine-dining restaurants. Expertise in Continental and Pan Asian. Knowledge of nutrition, hygiene, and food safety standards. Flexibility in working hours, including weekends and holidays when required. Professional demeanor, discretion, and confidentiality are essential.

Prepare food efficiently, economically, and hygienically for guests and team member. Maintain high standards of cleanliness and hygiene, adhering to FSSAI guidelines and safe practices. Operate equipment, tools, and machines correctly and safely

You will be the Executive Chef responsible for overseeing food production in all the kitchens. Your main duties will include assisting the F&B Manager in developing new menus, recommending price structures for menu items, setting F&B standards, and approving daily requisitions for food items. You will be responsible for maintaining cost control in food preparation, minimizing food wastage, and accounting for all food products under your supervision. Additionally, you will be required to attend management meetings, conduct departmental meetings as necessary, enforce hygiene and sanitation practices, and ensure that all kitchen areas are clean and hygienic at all times. You will also play a key role in staff performance evaluation, standard recipe formulation, and equipment maintenance. Furthermore, you will be responsible for coordinating with vendors for new ingredients, staying updated on industry trends and competitors, suggesting cost-effective menus for events, and upgrading menus regularly. You will also oversee photography and videography for social media, monitor stock availability, and ensure food cost benchmarks are met. Moreover, you will need to make efforts to develop local suppliers, maintain proper drainage systems, and reduce wastage in all outlets. This role requires a total of 10 years of work experience and will be a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The schedule may include day shifts, fixed shifts, rotational shifts, and weekend availability, with a yearly bonus provided. The work location will be in person.,

NPD Manager for FOOD (FMCG ) Manufacturing co at Chennai Location: Chennai Job Overview: We are seeking a New Product Development (NPD) Manager to lead the creation of innovative and high-quality food products. The NPD Manager will oversee the entire product development cycle from ideation through to commercialization, ensuring that products meet consumer needs, quality standards, and regulatory requirements. Key Responsibilities: Product Development & Innovation: Lead the development of new food products from concept to commercialization, ensuring they meet the market's needs and company standards. Collaborate with marketing, sales, and consumer insights teams to identify new opportunities, market trends, and emerging consumer preferences. Ensure products align with brand and customer expectations, considering taste, texture, appearance, and nutritional values. Conduct thorough feasibility studies and evaluations for new product ideas. Recipe & Formula Development: Formulate new recipes based on market needs and available ingredients. Conduct food trials, optimizing recipes for scalability, cost-efficiency, and commercial viability. Manage the optimization of existing product formulas to improve quality, reduce costs, and enhance product consistency. Regulatory Compliance & Quality Assurance: Ensure all new products comply with food safety, regulatory requirements, and quality standards (e.g., FDA, EU food safety guidelines, ISO standards). Work with quality assurance teams to perform product testing, sensory evaluations, and shelf-life studies. Maintain thorough documentation for all NPD projects, ensuring compliance with industry regulations and internal processes. Project Management & Coordination: Lead cross-functional teams (R&D, marketing, operations, supply chain) to bring new products to market on time and within budget. Develop and manage project timelines, ensuring that milestones are met and resources are allocated efficiently. Address any issues related to product development, such as ingredient sourcing, production challenges, or process improvements. Supplier & Ingredient Sourcing: Establish relationships with suppliers to source high-quality ingredients and materials that align with product development goals. Negotiate pricing and terms with suppliers, ensuring cost-effectiveness without compromising product quality. Consumer Testing & Feedback: Conduct consumer sensory testing and analyze feedback to make necessary adjustments to the product formula or presentation. Use consumer insights and market research data to drive innovation and decision-making. Market Launch Support: Collaborate with the marketing team to develop go-to-market strategies, including positioning, packaging design, and promotional campaigns. Support the transition from product development to manufacturing, ensuring smooth scaling of production and quality assurance processes. Key Qualifications & Skills: Education: Bachelors or Master’s degree in Food Technology. Experience: 5+ years of experience in new product development within the food industry, preferably in a leadership role. Strong background in food technology, ingredient functionality, and food safety standards. Skills: In-depth knowledge of food product development processes, from concept to commercialization. Excellent understanding of food regulations, safety standards, and quality management systems. Strong project management skills with the ability to handle multiple projects simultaneously. Excellent communication skills, both written and verbal, to liaise effectively with internal teams and external stakeholders. Must speak Tamil language CTC: Salary is not a constraint for deserving candidates. If your experience suits our JD, Pl share your updated resume to admin@banyantalenthr.com

SUMMARY Exciting Opportunity at a Leading Company in Oman! Job Title: Crispy Chicken & Burger Cook Job Responsibilities: Responsible for preparing burger and crispy chicken sandwiches Ability to prepare a variety of sauces for the sandwiches Preferred Nationality: Sri Lankan or Indian Requirements Requirements: Minimum of 2 years of experience in preparing burgers and a variety of sandwiches Strong communication skills Experience in preparing burgers and a variety of sandwiches 2 years of relevant experience Strong communication skills Benefits Tax Free Salary. 10hours duty/ weekly off Accommodation, Transport, Medical. 2 years employment visa. Working Hours: 10 hours per day Weekly Day Off:

Role & responsibilities Able to manage a group of people. Achieving Kitchen Top Line & Bottom Line Creating a great customer pool and maintaining high retention and ratings in own and aggregator platforms. Recruiting, Training and developing the people in the kitchen to the next level using the right tools. Managing P&L, Controlling the expenses within the budget and delivering profitability. Maintaining the inventory at the kitchen level without any discrepancies. Ensuring the compliance of team health and safety. Managing the marketing promotion at kitchen level to ensure better customer ratings. Handling customer complaints and giving the right solution on TAT. Managing SLM brands to make the direct profit in the kitchen Managing the internal process & new launch audits to show the best operation excellence. Maintain license of the kitchen to handle the external audits (Gov.) Maintaining and tracking the employee attendance at the kitchen Plan & complete the kitchen level Training Good Communication skills & able to respond to mails. Preferred candidate profile QSR Background.