1401 Food Production Jobs - Page 29

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

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

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

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

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

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

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

Job Description: The Lab Attendant is responsible for supporting the smooth operation of practical labs, including Food Production, Bakery, Housekeeping, and F&B Service labs. The role includes preparing equipment, maintaining cleanliness, assisting faculty during sessions, and ensuring safety and hygiene compliance. Key Responsibilities: Prepare practical labs before sessions (setup of utensils, equipment, and materials). Assist faculty and students during practical classes and demonstrations. Maintain cleanliness, hygiene, and orderliness of lab areas. Clean and store equipment, utensils, and other materials after use. Report damaged or malfunctioning equipment to lab supervisors. Ensure proper inventory and availability of consumables and tools. Follow safety protocols and assist in fire and hygiene drills. Support lab logistics for internal exams, competitions, or events. Job Specification: Qualifications: Diploma or certification in hotel management (preferred but not mandatory). Experience: 12 years in a similar role in an educational institution or hotel/hospitality setting (preferred). Skills &Competencies: Basic understanding of hotel lab equipment and procedures. Ability to lift, move, and clean equipment safely. Discipline, punctuality, and attention to cleanliness. Ability to follow instructions and work under supervision. Familiarity with food safety, hygiene, and housekeeping standards.

Overview: The Bakery Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization. Essential Job Functions: Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional andmodern recipes Assist with developing, implementing, and maintaining new recipes, presentations, and products. Assist the Pastry Chef with the coordination and direction of the pastry operation. Supervises the preparation and production of all baked goods Prepares specialty baked goods for in-house and catered events Inspect the quality of the ingredients and measure them for specific recipes Pair recommended desserts with appropriate non-alcoholic drinks, etc. Control effective storage and stock levels, while always being cost-conscious Check quality of material and condition of equipment and devices used for baking Analyzes food costs and determines most cost-effective recipes while maintaining quality Identify staffing needs and help recruit and train personnel Provides training and guidance to pastry staff performing related work Ensure kitchen equipment is in good condition and meets all requirements Performs other duties as assigned to meet business needs Supervisory Responsibilities: Supervises day-to-day activities; provides a Hands On approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence.

Khinvasara Group of construction is looking for COMMI - II (Chinese Section) to join our dynamic team and embark on a rewarding career journey. Build and manage online communities across various platforms. Engage with community members, answer questions, and respond to feedback in a timely manner. Create and implement strategies to grow and nurture the community. Collaborate with marketing and customer support teams to address issues and improve user experience. Monitor discussions and trends within the community to identify opportunities and potential problems. Organize and promote events, contests, or other activities to foster community engagement. Develop and maintain relationships with key community influencers and advocates. Analyze community feedback and metrics to measure the effectiveness of community initiatives. Stay updated on industry trends and best practices in community management.

Khinvasara Group of construction is looking for COMMI - II (Conti Section) to join our dynamic team and embark on a rewarding career journey. Build and manage online communities across various platforms. Engage with community members, answer questions, and respond to feedback in a timely manner. Create and implement strategies to grow and nurture the community. Collaborate with marketing and customer support teams to address issues and improve user experience. Monitor discussions and trends within the community to identify opportunities and potential problems. Organize and promote events, contests, or other activities to foster community engagement. Develop and maintain relationships with key community influencers and advocates. Analyze community feedback and metrics to measure the effectiveness of community initiatives. Stay updated on industry trends and best practices in community management.

Responsibilities: * Prepare ingredients and cook meals according to recipes * Maintain cleanliness and organization of kitchen area * Assist with food production tasks as needed For Helper making burger sandwich cleaning serve to customer and all Food allowance Annual bonus

Responsibilities: * Prepare ingredients, cook meals, manage inventory * Maintain cleanliness, adhere to safety protocols Food allowance

We are seeking a skilled Indian Chef with expertise in traditional and contemporary Indian cuisine. The ideal candidate should be proficient in a wide range of North and regional Indian dishes.

Talented chef w/Hotel Mgmt Degree? Solitaire Consultancy Services seeks a Live-in Chef for an HNI residence in Juhu, Mumbai! Craft unique culinary experiences. Salary: 50K-60K/month. WhatsApp resume to 9930578883

Role & responsibilities We are seeking a creative and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences The Executive Chef will be responsible for menu creation, food preparation, kitchen management, staff supervision, and ensuring compliance with health and safety regulations The ideal candidate will have a passion for culinary innovation, a strong leadership presence, and a commitment to excellence Work at off-site events when requested. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. Maintain all HACCP aspects within the hotel operation Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing Work on new dishes for food tastings and photo taking. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the chefs on issues and take appropriate action. Ensure that recipes and costings are established and updated. Select team members who display qualities and attributes that reflect the department standards. Monitor food quality and quantity to ensure the most economical usage of ingredients. Advise new menus and seasonal food concept changes. Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. Attend communication meetings ensure that all assigned team members receive this communication. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. Preferred candidate profile We are seeking a dynamic, creative, and experienced Executive Chef who brings both culinary excellence and strong leadership to our kitchen operations. The ideal candidate will be passionate about food, quality, and innovation, and capable of managing a high-performing team in a fast-paced hospitality environment.

Responsibilities: * Serve food & drinks * Manage inventory & costs * Ensure customer satisfaction * Train staff on menu & service standards * Collaborate with kitchen team on orders Food allowance Free meal Referral bonus

Products to handle: Non Dairy Specialty Food Ingredients (Pectin, Carrageenan, Natural Sweeteners, Flavours, Modified Starch, Preservatives, etc.) Region- Hyderabad Key Responsibilities 1. To develop a go-to Sales Development strategy, leveraging customer insight, and innovation 2. Experience in growing a business, B2B Selling. 3. People skills oriented and Coordination skills. 4. A good personality and attitude: open-minded, honest, precise, team player. 5. Good capacity for analysis. 6. Background in the food Industry (Technical, food), experience in sales and/or marketing. 7. Capacity to define and articulate a market and a pricing strategy. 8. Sales negotiation skills. 9. Capability to build the network of relationships in the industry; ability to be perceived as the subject matter expert. 10. Basic knowledge of sales budgeting process, marketing techniques, production and distribution processes. 11. Knowledge about Food technology 12. Provide technical support for customers satisfaction in coordination with Tech services/ R D. 13. Coordinate with relevant departments/people for new projects and follow up. 14. Prepare sales reports, customer s record, and competitors files. 3-5 years of experience in B2B Sales or Techno Commercial Sales in Food Technology.

Assist chefs in preparing ingredients for dishes (chopping, peeling, portioning) • Maintain kitchen hygiene and cleanliness • Follow food safety and sanitation standards • Stock rotation and labeling • Assist in plating dishes during rush hours Perks and benefits 10k to 20k depending upon skills

Description We are looking for a motivated Team Member to join our dynamic team in India. This role is ideal for candidates with 0-2 years of experience who are eager to learn and grow within our organization. Responsibilities Assist in day-to-day operations of the team Collaborate with team members to achieve project goals Provide support in administrative tasks as needed Contribute to team meetings and brainstorming sessions Maintain accurate records and documentation Skills and Qualifications Strong communication skills, both verbal and written Basic knowledge of Microsoft Office Suite (Word, Excel, PowerPoint) Ability to work collaboratively in a team environment Good problem-solving skills Attention to detail and organizational skills

Description We are looking for a motivated Team Member to join our dynamic team in India. This role is ideal for candidates with 0-2 years of experience who are eager to learn and grow within our organization. Responsibilities Assist in day-to-day operations of the team Collaborate with team members to achieve project goals Provide support in administrative tasks as needed Contribute to team meetings and brainstorming sessions Maintain accurate records and documentation Skills and Qualifications Strong communication skills, both verbal and written Basic knowledge of Microsoft Office Suite (Word, Excel, PowerPoint) Ability to work collaboratively in a team environment Good problem-solving skills Attention to detail and organizational skills

Roles and Responsibilities Organize the proper set up and readiness of each item on menus. Ensure that the kitchen operates in a timely way that meets our quality standards. Work with service and chefs to maintain kitchen, staff ability, and training opportunities. Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Arrange items in proper trays systematically at the place assigned. Prepare and check mis-en-place required for various sections before and after service. Prepare food as per standard recipes stipulated. Prepare food adhering to quality and portions as stipulated. Garnish and serve accompaniments in the proper serving dishes. Prepare all orders promptly in the proper sequence. Prepare the dishes is an attractive manner. Use all foods promptly and minimize food waste. Avoid and eliminate all possible wastage. Implements, Equipments and Appliances. Maintain and handle all equipment properly. Switch off all electrical appliances when not in use. Keep all implements systematically and to clean before and after use. Clean and wash work tables tops, chopping boards, sinks, cooking items, cooking range, utensils and to maintain the same clean at all times. Keep the work area neat and tidy at all times. Sanitation and Hygiene; keep all litter in the garbage disposal bin provided and not to throw it on the floor. Prepare food under hygiene conditions. Maintain personal hygiene. Check and bring raw materials from the stores. Sort out and arrange for distribution as directed. Arrange for proper storage and to remove all leftovers systematically as stipulated. Ensure that no food goes out of the kitchen without a proper KOT or a no charge KOT. Maintain safe working conditions within the department and the hotel and to assist in taking corrective action wherever required to improve the safety of work areas. Be aware of all the house rules and not only obeys them himself, but to also assist in enforcing them in his colleagues. Conduct himself in such a manner so as to encourage fellow employees to do likewise. Ensure that he follows his work schedules and to give adequate notice in case any unforeseen circumstances prevent him from adhering to it. Never use any equipment for any purpose for which it is not required or stipulated either by house rule or by custom. Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Perform all duties and responsibilities in a timely and efficiently manner in accordance with established company policies and procedures to achieve the overall objectives of this position. Maintain a favorable working relationship with all other company employees in order to foster and promote a co-operative and harmonious working climate. Desired Candidate Profile Preferred candidates from Pan India locations. Pleasing and smart personality. Experience working in a reputed hotel or resort. A team player and a self-starter. Diploma or degree in Hotel Management or related field or Relevant Experience. Excellent personal hygiene and grooming. Excellent written and spoken communication in English and Hindi, guest service and time management skills. Hands on prior work experience and worked in beach property. Department vacancies across all Commis 1/2/3, DCDP, CDP levels: All Rounder Cuisine Chefs - 2 South Indian Cuisine Chefs - 2 North Indian Cuisine Chefs - 2 Continental Chefs - 2 Chinese Chefs - 2 Bakery Chefs - 2

As a Deputy Manager- Talent Acquisition, your mission is to identify, engage and recruit candidates across all levels, take action and adept at influencing key partners and hiring leaders. As TA manager, you will lead Global engineering center s recruiting team to meet talents needs and support rapid growth in India.. You will report to the Human Resource Manager . To succeed, you will need You will understand the organisations talent expectations and define the key result areas for talent acquisition team You will bring constructive recruitment channels for the team to get best talent in the market You will align the hiring needs with the business needs and keep evolving our processes for a better approach.. You will ensure our job descriptions and interview evaluations assessments are aligned with our cultural behaviours expectations at Atlas Copco. You are enthusiastic for supporting multiple employer branding initiatives. You will participate in job fairs, recruitment events, and assessment centers as necessary. You will create a successful team that will deliver the most optimum results. You have a good liasion and an experience in driving campus recruitment process. Develop and onboard consultants effectively. Create an exemplary onboarding experience for Atlas Copco employees. Other Responsibilities Oversee people management reporting. Handle HR administration duties. Manage vendor relationships and negotiations. In return, we offer Culture of trust and accountability Lifelong learning and career growth Comprehensive compensation and benefits Health and we'll-being

To grow the High-Pressure air & gasses business within the newly formed AGA division at the national level by taking ownership of sales OR/OI and driving business development activities. The R ole: To be a part of the new AGA division spear heading the high-pressure products Nationally and executing 3 years strategy for High Pressure business in the Sales teams Interacting and collaborating intensely with other business lines, Zonal Team. Working with other established areas of the business to introduce High Pressure solutions to our large customer base. Supporting with project specification, Product Positioning and pricing based on segments. Conducting market analysis to new opportunities, market and competitor activities to increase market share. Driving market awareness & working closely with the Digital Marketing team, to create campaigns and promotions to position Atlas Copco in our target Market. Identifying and building sustainable relationships with new markets and sales channels. Preparing and presenting customer proposals, product presentations and similar sales enablement material. Conducting market analysis and pipeline and sales reporting Driving customer success by ensuring that our sales channels offer the right solution and that a successful installation and commissioning process is completed, and handover to the Compressor Technique Service (CTS) team. Sharing leads for other products to address full potential & increase Customer share. Updating all data in the required time scales: monthly reports, distributor analysis, forecasting and generated lead information. Experience requirements Total 5+ years of sales experience,5 years of experience in sales/ business development Intended results. All India Business growth in terms of quantity & value by focusing on sales of High-Pressure solutions. Measurement will OR and Oil and Value with CGP evolution Increase in leads generation via Digital Campaigns, sales presentation, customers meeting. No. of Digital campaigns , no. of leads generated, ead to opportunity ratio, Increase in Reach, collaborating with existing sales team, travelling across India to develop strong awareness and ultimately maximize opportunities for High pressure business . percentage growth in number of opportunities and percentage HIT rate. Educational requirements/Knowledge University degree: with technical and/or commercial orientation. Management experience and knowledge of Indian market would be an advantage. Personality requirement Extensive traveling all over India Persistence and can-do attitude High energy to deliver results Strong technical inclination Passion for sales long term customer relationship development In return, we offer you An inviting, family-like atmosphere Ample opportunities for professional development New challenges and opportunities to learn every day A culture known for respectful interaction, ethical behaviour, and integrity. Drive your Career, Explore Opportunities, Realize your Passion

Role & responsibilities Develop and implement quality standards, SOPs, and hygiene protocols specific to dry fruit handling and processing. Ensure compliance with food safety regulations (FSSAI, HACCP, BRC, etc.) across the entire process. Monitor incoming raw materials (e.g., almonds, cashews, raisins, etc.) for quality parameters like moisture, infestation, grading, etc. Supervise in-process and final product quality inspections and ensure batch-wise documentation. Coordinate with procurement and production teams to ensure supplier quality and process controls. Lead customer audits and third-party certifications. Manage traceability, product recall readiness, and customer complaint resolution. Ensure proper calibration and maintenance of quality lab instruments. Conduct internal audits, training, and awareness programs for hygiene and food safety. Maintain all QA documentation including COAs, lab test reports, pest control, fumigation, and sanitation records. Preferred candidate profile Bachelors or Master’s degree in Food Technology / Microbiology / Quality Management Minimum 8–12 years of relevant experience in food/FMCG industry, preferably dry fruits or nuts In-depth knowledge of food safety standards and regulatory compliance Experience in handling BRC, HACCP, and export documentation preferred