1400 Food Production Jobs - Page 3

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

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 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 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 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 Qualifications Degree or Diploma in Hotel Management or Relevant Degree

Bachelor's degree in Hotel Management / Culinary arts with minimum of 3 years of work experience in a reputed hotel/cruise liner. 1 to 2 years of teaching experience in a hotel management institute is desirable.

Jubilant Foodworks Limited is looking for Executive Chef|ME1|10002 to join our dynamic team and embark on a rewarding career journey Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

Role & responsibilities General (all levels): Assist in food preparation, cooking, and presentation as per restaurant standards. Maintain hygiene, sanitation, and safety standards in the kitchen at all times. Ensure proper storage, labeling, and rotation of ingredients (FIFO method). Support senior chefs in mise-en-place and daily operations. Contribute ideas for menu development, specials, and presentation. Uphold portion control, consistency, and timely execution of orders. Specific by Level Commis I (Senior Commis) Take ownership of assigned section (Continental or Bakery). Supervise and guide junior commis in daily tasks. Prepare sauces, gravies, pastries, and breads with precision. Monitor cooking processes to ensure quality and consistency. Act as a second line of support to Chef de Partie. Commis II Independently handle basic preparation and cooking for assigned dishes. Assist Commis I and CDP in complex preparations. Ensure mise-en-place is ready for service. Follow recipes and plating guidelines with accuracy. Commis III (Entry Level) Carry out basic kitchen tasks (chopping, cleaning, mixing, portioning). Support seniors in daily production and service. Learn and practice culinary techniques in Continental & Bakery. Maintain workstation cleanliness and assist in stock organisation. Preferred candidate profile Prior experience in Continental and/or Bakery section preferred. Culinary diploma or relevant certification is an advantage. Strong passion for food and willingness to learn. Ability to work in a fast-paced environment with a positive attitude. Team player with strong communication and discipline.

production supervisor(shift incharge) required for a MNC food company(dry items) Qualification- Food technologist Exp- min 2 yrs salary- upto 30k Location- Gurugram Wtsapp me resume at 8295842337- MR. Bansal Required Candidate profile Skills- should have expreince in dry food company(namkeem, snacks etc)

Searching for Complete Hotel Staff Executive Chef Sous Chef DCDP CDP RESTAURANT MANAGER COMMIS STEWARDS For a Very Famous Company b Required Candidate profile Should be experienced in Hospitality

Must have knowledge in cooking i.e Indian, Chinese, Continental, Italian

Seeking Skilled and passionate Baker who can bake fresh sourdough breads, cakes, pastries, and desserts daily. Maintain high standards of quality, taste, and presentation Follow recipes and create new items. Manage schedules and stock Required Candidate profile Ability to Work independently without Supervision Proven experience in baking (breads, cakes, desserts, etc.) Creativity and passion for baking Knowledge of food safety and hygiene standards Perks and benefits Accommodation and Variable Service Charge

Alpine Covent School is hiring for Baker and Pastry Chef for the School Refectory. Key Responsibilities Prepare, bake, and finish breads, cakes, pastries, and desserts as per recipes and standards. Ensure product consistency, taste, and presentation Assist in menu planning, seasonal specials, and recipe development Monitor ingredient stock levels and report shortages to the Chef de Partie / Head Baker Maintain cleanliness and sanitation in the bakery and production areas Operate and care for bakery equipment properly Follow food safety and HACCP guidelines at all times Requirements Completion of a certified Bakery/Patisserie course from a reputed culinary institute will be given preference. Strong foundation in bread-making, cakes, pastries, and basic desserts Ability to work independently as well as in a team environment Good communication and organizational skills Flexibility to work early mornings, weekends, and holidays Kindly share your resume directly at hr@alpineconventschool.com for faster response. Contact HR - 9999700581 Please Note- Information provided by Candidate will be kept confidential. Eligible Candidates can walk in our following branches :- Alpine Convent School Sector-10, Main Road Next to Civil Hospital Gurugram Contact# 9999700581 Timings - 11 am to 4 pm

SUMMARY The incumbent will be in charge of preparing and cooking breakfast items in adherence to standard recipes and guest specifications. Responsible for organizing and setting up the kitchen for breakfast service, ensuring compliance with food quality, presentation, and portion standards. Ensuring food safety and cleanliness throughout the service and assisting with kitchen clean-up and preparations for the following day. Requirements Previous experience as a Breakfast Cook, with a preference for experience in hotel/resort settings. Thorough understanding of breakfast culinary techniques and food safety. Flexibility to work early mornings, weekends, and holidays. Minimum of 2+ years of experience as a cook or chef. Proven experience in the hotel industry. Preferred experience in the GCC region. Educational documents. Benefits Good Salary 2 years employment visa flight ticket

Private Chef Luxury Household Location: Pune / Mumbai Experience Required: 10 – 20 years Employment Type: Full-time (Residential / Travel flexibility required) About the Role We are seeking a highly skilled and experienced Private Chef to join a prominent household. The role requires exceptional culinary expertise, adaptability across cuisines, and the ability to manage high standards of service for family and guests. This is not a typical hotel/restaurant role — it demands discretion, flexibility, and creativity in a private luxury environment. Key Responsibilities Plan and execute daily menus tailored to family preferences and dietary requirements. Prepare a wide variety of cuisines (Indian / European / Pan-Asian / Mediterranean or any specialty). Manage sourcing of premium ingredients and maintain vendor relations. Ensure consistency, hygiene, and quality at the highest standards. Manage kitchen operations, including stock control, staff (if any), and equipment maintenance. Cater for private dinners, parties, and high-profile gatherings. Travel with the family as required for events or extended stays. Desired Candidate Profile 10+ years of professional experience as an Executive Chef / Sous Chef / Private Chef . Expertise in at least one global cuisine , with ability to adapt across multiple styles. Prior experience in luxury hotels, fine dining restaurants, or private residences. Strong knowledge of nutrition, dietary needs, and menu customization . Highly discreet, professional, and flexible with schedules and travel. Excellent organizational and kitchen management skills.

Designation - Cook - South Indian/ North Indian Qualification - Hotel management Experience - 2 to 5 years Salary - 1500 AED to 1800 AED Location - Dubai Direct Employment Free Food, Accommodation Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo Please send your resume Whatsapp to 7200189717 Perks and benefits Free food and Accommodation

Key Responsibilities: Assist in the preparation, cooking, and presentation of dishes under the guidance of senior chefs. Ensure all ingredients are prepped and available for daily operations. Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas. Adhere to food safety and hygiene standards to ensure a safe kitchen environment. Assist with receiving, checking, and storing deliveries to maintain proper stock levels. Support the team in creating menu items and contribute ideas for specials and new dishes. Perform basic cooking tasks, such as chopping vegetables, preparing sauces, and plating dishes. Follow instructions and recipes precisely to maintain consistency in dishes. Requirements: Previous experience in a kitchen or culinary training is preferred but not mandatory. A strong passion for cooking and a willingness to learn. Ability to work in a fast-paced environment and handle pressure effectively. Knowledge of basic food preparation techniques and kitchen equipment. Strong attention to detail and a commitment to maintaining high standards. Excellent teamwork and communication skills. Basic understanding of food safety and hygiene practices

Job Title: Assistant Professor Hotel Management Location: Subharti University, Meerut Qualification: Masters in Hotel Management / Hospitality Management (Ph.D. Mandatory) About the Role We invite applications for the position of Assistant Professor in Hotel Management to join our faculty team. The ideal candidate will bring academic expertise, industry experience, and a passion for preparing students for successful careers in hospitality, tourism, and hotel operations. Desired Candidate Profile Ph.D. in Hotel Management / Hospitality Management (Mandatory). Teaching experience in higher education or significant professional experience in hospitality. Strong subject knowledge in core operational areas of hotel management. Excellent communication, mentoring, and interpersonal skills. Commitment to academic excellence and student success. Key Responsibilities Teach undergraduate and postgraduate courses in Hotel & Hospitality Management. Deliver practical training in areas such as Food Production, Food & Beverage Service, Front Office, and Housekeeping. Mentor students in internships, projects, and career development. Contribute to curriculum development and industry-oriented teaching methods. Support departmental initiatives, workshops, and guest lectures. Engage in research, publications, and consultancy in the field of hospitality and tourism. Show more Show less

We are hiring for a big QSR Group. There are 25 vacancies. Job location is near new Airport at Navi Mumbai

Food and beverage (F&B) management involves overseeing the production, presentation, and service of food and drinks in establishments like restaurants, hotels, and catering companies to ensure smooth operations and a positive customer experience.

Executive - Butler Location: Alibaug About Us StayVista is India s largest villa hospitality brand and has redefined group getaways. Our handpicked luxury villas are present in every famous holiday destination across the country. We curate unique experiences paired with top-notch hospitality, creating unforgettable stays. Here, you will be a part of our passionate team, dedicated to crafting exceptional getaways and curating one-of-a-kind homes. We are a close-knit tribe, united by a shared love for travel and on a mission to become the most loved hospitality brand in India. Why Work With Us At StayVista, youre part of a community where your ideas and growth matter. We re a fast-growing team that values continuous improvement. With our skill upgrade programs, you ll keep learning and evolving, just like we do. And hey, when you re ready for a break, our villa discounts make it easy to enjoy the luxury you help create. Your Role As an Executive Butler, you are a hospitality professional with a genuine passion for delivering outstanding guest experiences. You bring a comprehensive understanding of villa amenities and possess deep expertise across hotel functions, including Food & Beverage Service, Housekeeping, Front Office, and Food Production. With a strong customer-centric approach, you excel in creating a warm, welcoming atmosphere that anticipates and responds to guest needs seamlessly. About You Establish and maintain a strong connection with guests through a warm welcome and efficient check-in process. Learn and anticipate guests needs by understanding their likes, dislikes, allergies, and preferences. Manage inventory for spirits, wines, and specialty foods, ensuring availability of high-quality items. Provide table dining service, ensuring meals and drinks are served to guests promptly and professionally. Coordinate with housekeeping to arrange room and public area cleanings at convenient times for guests. High school diploma (12th grade) with a Bachelor s degree in Hotel Management or a related certification in hospitality. Stay updated on villa policies regarding safety, hygiene, and operational protocols. Key Metrics: What you will drive and achieve 7 Star Reviews Overall Feedback Collection Negative Reviews ( Our Core Values: Are you a CURATER Curious : Here, your curiosity fuels innovation. User-Centric : You ll anticipate the needs of all our stakeholders and exceed expectations. Resourceful : You ll creatively optimise our resources with solutions that elevate experiences in unexpected ways. Aspire : Keep learning, keep growing because we re all about continuous improvement. Trust : Trust is our foundation. You ll work in a transparent, reliable, and fair environment. Enjoy : We believe in having fun while building something extraordinary. StayVista Spirit: Our Behavioral Competencies How We Work Together Business Acumen: You grasp the basics of our organization, customers, and services, always thinking ahead in your work. You re mindful of costs and benefits, making smart decisions while learning from risks and mistakes. Change Management: You re open to change, adjusting quickly to new information or challenges. Always eager to learn, you find creative ways to improve your work and seek feedback for growth. Leadership: You set clear goals, guide your team with energy, and take full responsibility for the work, ensuring others respect your leadership through action. Customer Centricity: You understand both internal and external customer needs and take ownership in addressing any service issues. You maintain clear communication and handle customer interactions with patience and respect. Teamwork: You collaborate well with others, respecting diverse opinions and always contributing positively to the team. You keep lines of communication open and share your thoughts without judgment. Result Orientation: You take responsibility for completing tasks and proactively tackle challenges to exceed expectations. You re quick to spot issues and address them efficiently, making decisive decisions with resourcefulness. Planning and Organizing: You handle multiple priorities well, staying organized and focused. You ensure your work is thorough, accurate, and aligned with set processes to meet goals effectively. Communication: You communicate your ideas clearly, encourage dialogue, and ensure timely responses to your team, clients, and manager. You assert your views confidently and use multiple channels to share information effectively. StayVista is proud to be an equal opportunity employer. We do not discriminate in hiring or any employment decisions based on race, colour, religion, caste, creed, nationality, age, sex, including pregnancy, childbirth, or related medical conditions, marital status, ancestry, physical or mental disability, genetic information, veteran status, gender identity or expression, sexual orientation, or any other characteristic protected under applicable laws.

Role & responsibilities Responsible for achieving production targets on given manufacturing lines Manpower handling Online quality control Machinery handling Optimizing production lines and coming up with cost saving techniques Quality documentation Predespatch inspections Perks and benefits Production incentives over and above salary based on performance

As a Jr. Sous Chef - Pastry, you will work closely with the Head Pastry Chef to deliver exceptional sweets that combine tradition with creativity, from fine-tuning techniques to managing daily operations.

Role & responsibilities Manage day-to-day production activities to meet quality, safety, and delivery targets. Supervise, train, and motivate staff for safe and efficient operations. Evaluate and reconcile raw materials, yields, and outputs for accuracy and cost control. Optimize extraction, distillation, and solvent recovery processes to maximize efficiency. Ensure effective utilization of spent materials and explore value-add opportunities. Drive process improvements to increase productivity and reduce downtime. Coordinate with Quality, R&D, and Maintenance teams to ensure smooth plant operations. Maintain production records and ensure compliance with GMP, FSSAI, ISO, HACCP, and EHS standards. Control production costs through efficient use of manpower, utilities, and resources. Preferred candidate profile Bachelors/Master’s degree in Chemical Engineering, Food Technology, Biotechnology, Pharmacy, or Chemistry. 10 + years of production experience, preferably in natural colors, spice oleoresins, or essential oils. Hands-on expertise in solvent extraction, steam distillation, chromatography, and concentration processes. Strong knowledge of raw material evaluation, yield monitoring, and resource optimization. Familiarity with GMP, ISO, HACCP, and safety standards. Strong leadership, analytical, and decision-making skills.

Responsibilities: Manage kitchen operations & staff Collaborate with management on menu planning & cost control Ensure food safety & quality standards met Prepare meals from concept to service Oversee caf's culinary team

The Westin Mumbai Powai Lake is currently seeking a dynamic individual to join our team as an Entry Level Management position in the kitchen. In this role, you will be responsible for overseeing the daily operations of the kitchen, including food production, purchasing, and kitchen sanitation. Your primary focus will be to ensure the successful accomplishment of daily objectives while leading the kitchen staff effectively. Your contribution will play a vital role in maintaining guest and employee satisfaction while adhering to the operating budget. As an ideal candidate, you should possess a high school diploma or GED with at least 4 years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major with 2 years of relevant experience will be considered. Your core responsibilities will include maintaining culinary standards and responsibilities, ensuring food handling and sanitation standards are met, overseeing the production and preparation of culinary items, and coordinating services and events with other departments. Additionally, you will be responsible for supervising daily shift operations, monitoring staffing levels, and participating in the employee performance appraisal process. Furthermore, your role will involve participating in department meetings, communicating departmental goals effectively, supporting new menus and promotions, and providing exceptional customer service by handling guest problems and complaints promptly. In addition to the core duties, you will be expected to report equipment malfunctions, manage food and supply inventories within budget constraints, and actively participate in all relevant meetings and training sessions. Marriott International is an equal opportunity employer that values diversity and promotes an inclusive, people-first culture. We are committed to non-discrimination and uphold the principles of equality under applicable law. At Westin, we are dedicated to empowering our guests to enhance their well-being and regain control during their travels. To fulfill our brand mission of becoming the leading wellness brand in hospitality, we seek passionate and engaged individuals to bring our unique programming to life. If you are enthusiastic, active, optimistic, and adventurous, you are the ideal candidate to join our global team and contribute to creating exceptional guest experiences.,

Immediate joiners are required. Graduate degree is Compulsory

Summary You will be responsible forthe efficient running ofthe division in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. Qualifications Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.