1401 Food Production Jobs - Page 30

Job Description: We are seeking an experienced Chef de Partie (Multi Cuisine) to join our team at Adyar Ananda Bhavan Sweets India Pvt Ltd. The successful candidate will be responsible for managing a multi-cuisine kitchen section, preparing high-quality dishes, and maintaining excellent kitchen standards. Key Responsibilities: 1. Food Preparation: Prepare and cook menu items for assigned multi-cuisine kitchen section (South Indian, North Indian, Chinese, Tandoor, Continental) Ensure dishes are presented attractively and served hot Maintain knowledge of menus, ingredients, and preparation methods 2. Kitchen Management: Manage kitchen staff within assigned section Maintain cleanliness, hygiene, and safety standards Control food costs and minimize waste Ensure timely preparation and presentation of dishes 3. Teamwork: Collaborate with other chefs and kitchen staff Support peers during peak periods Maintain positive and respectful relationships with colleagues 4. Quality Control: Ensure high-quality food presentation and taste Monitor food quality and presentation standards Implement corrective actions to maintain quality standards Requirements: 3-10 years of experience in a multi-cuisine kitchen environment Diploma in Hospitality/Culinary Arts preferred Strong leadership and communication skills Ability to work in a fast-paced environment Knowledge of HACCP and food safety standards What We Offer: Competitive salary (25,000 - 35,000 per month) Opportunities for career growth and development Free meals and uniforms provided PF and ESI benefits Yearly Bonus Gratuity Performance Increment Job Location : Training at Chennai (3 month to 6 Month) Dubai, Malesia, Thailand How to Apply: If you are a motivated and experienced Chef de Partie looking for a new challenge, please apply with your resume and cover letter to hr@aabsweets.com or click "Apply" on Naukri.

Executive - Butler Location: Lonavala About Us 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.

Hello Visionary! We empower our people to stay resilient and relevant in a constantly changing world. Were looking for people who are always searching for creative ways to grow and learn. People who want to make a real impact, now and in the future. Does that sound like youThen it seems like youd make a great addition to our vibrant team. Siemens founded the new business unit Siemens Advanta (formerly known as Siemens IoT Services) on April 1, 2019 with its headquarter in Munich, Germany. It has been crafted to unlock the digital future of its clients by offering end-to-end support on their outstanding digitalization journey. Siemens Advanta is a strategic advisor and a trusted implementation partner in digital transformation and industrial IoT with a global network of more than 8000 employees in 10 countries and 21 offices. Highly skilled and experienced specialists offer services which range from consulting to craft & prototyping to solution & implementation and operation- everything out of one hand. We are looking for a Lead System Engineer Youll make a difference by In-depth knowledge of the European Train Control System (ETCS) and its onboard subsystems or other train control systems such as CBTC, PTC experience in obsolescence management within the railway industry or similar domains with safety-critical systems. Systems Thinking, ability to understand big picture. Strong analytical and problem-solving skills, with the ability to evaluate technical risks and make informed decisions. Excellent communication and interpersonal skills to collaborate with diverse teams and external suppliers. Hands on experience with Change management tools such as IBM Rational ClearQuest Desired Skills: 9+ years of experience is required. Great Communication skills. Analytical and problem-solving skills Bachelors degree in computer science, Information Systems, or equivalent education or work experience in conjunction with corresponding additional qualifications required for this role. Join us and be yourself! Make your mark in our exciting world at Siemens. This role is based in Pune and is an Individual contributor role. You might be required to visit other locations within India and outside. In return, you'll get the chance to work with teams impacting - and the shape of things to come. Find out more about Siemens careers at

Greeting from #IDESLABS PVT LTD!!! We are looking for immediate job openings on#Salesforce CDP/Data Cloud _PAN INDIA_Contract Skills: Salesforce CDP/Data Cloud Exp : 5+ Years Location : PAN INDIA, Chandigarh,Dadra & Nagar Haveli,Jammu, Lakshadweep, Nagar,New Delhi,Puducherry,Pune, Daman,Diu,Goa,Haveli,Sikkim Notice Period: Immediate Employment Type:Contract JOB Description: Salesforce CDP/Data Cloud JD 1. Overall IT experience of Minimum 7 years. 2. Experience in CDP/Data Cloud for a minimum of 6 months. 3. Should have knowledge of the SFDC Platform 4. Good Experience in SQL Queries, Data Model Concepts 5. Should have worked on a CDP/Data Cloud Implementation. 6. Show have working knowledge on at least the first 3 areas of CDP listed below. Data Ingestion Unification Segmentation Activation 1. Should have knowledge about both Batch and Real Time Integration Options. 2. Good to have knowledge on basic Data Model understanding of Financial Services Cloud. 3. Good to have experience in Salesforce Marketing Cloud

Role & responsibilities Set up the production of chicken processing and integrate it with the SCC. Build the team for maintaining high production, quality, and output while ensuring the safest working environment possible. Ensure every position is filled, overseeing all Team member by communicating company benefits and compensation policies to each Team Members, providing encouragement to Team Members in order to build the best team possible Control the production process by ensuring accurate shipments by checking daily production to ensure order fulfilment by accurate record keeping, and general line maintenance and staffing Performance of all machinery to the highest standard possible. Ensuring all workstations have passed relevant quality and Inspection standards, promoting safety on a daily basis, rotation of inventory. Overseeing various processing operations and working with other functions in solving problems Designing and developing business plan, strategies & budgets for the Chicken factory Manage and plan the production schedule; ensure smooth execution and timely delivery of the finished products Build strategies and develop expertise for the production of processed meat by using industry relevant practices and technology Compliance with all Quality and Safety standards: Adherence to all relevant Standards of Safety and Quality Identify opportunities for improvement, their root causes, and solutions to correct them within a team-based work environment Maximization and improvement in Team efficiency/productivity resulting out of minimal Wastage

Role & responsibilities Set up the production of Dough processing and integrate it with the SCC. Build the team for maintaining high production, quality, and output while ensuring the safest working environment possible. Ensure every position is filled, overseeing all Team member by communicating company benefits and compensation policies to each Team Members, providing encouragement to Team Members in order to build the best team possible Control the production process by ensuring accurate shipments by checking daily production to ensure order fulfilment by accurate record keeping, and general line maintenance and staffing Performance of all machinery to the highest standard possible. Ensuring all workstations have passed relevant quality and Inspection standards, promoting safety on a daily basis, rotation of inventory. Overseeing various processing operations and working with other functions in solving problems Manage and plan the production schedule; ensure smooth execution and timely delivery of the finished products Build strategies and develop expertise for the production of processed meat by using industry relevant practices and technology Compliance with all Quality and Safety standards: Adherence to all relevant Standards of Safety and Quality Maximization and improvement in Team efficiency/productivity resulting out of minimal Wastage

Role & responsibilities: Proficiency in Continental, Hot and Cold kitchen, Cut fruits, Juices, Shakes, salads. Must have Hot & Cold Kitchen Experience. Should have hands-on experience in 3/5 star hotels or reputed restaurants. Should be willing to innovate & experiment with ingredients and possess good communication & time management skills. Multitasking ability would be advantageous. Aspiring Chefs will have to demonstrate their culinary skills practically in the Food Trial Interview. Assist the kitchen team in food production, preparation, and presentation. Maintain a clean and organized workspace to ensure efficient workflow. Support commis chefs in cooking, plating, and garnishing dishes according to recipes. Monitor inventory levels of ingredients and supplies to minimize waste and optimize stock. Preferred candidate profile: * Good experience in production of bakery products. * Team handling experience. * Degree or Diploma in Hotel Management or Bakery production will be preferred. * HM Interns can also apply for Commis III role if fresher. * Internship is also available for fresh HM / Diploma holder. Perks and benefits: - PF, ESIC, Bonus, Overtime, Gratuity etc. Mail your resume at sunil.singh@theobroma.in or Whatsapp @ 9266128011

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Prepare and cook Asian & Continental dishes, manage stocks and marinades, support menu planning, train juniors, monitor food safety, control waste, assist in cost analysis, and ensure hygiene compliance with senior chefs and the culinary designer. Required Candidate profile Diploma/degree in culinary arts with 5+ years of experience. Be comfortable with frequent travel.Strong leadership, communication, and admin skills. Must manage food & wage costs

Position : Sous Chef Cuisine Focus : Indian (Non-Vegetarian) Location : Hyderabad Experience : 4 to 6 years Industry : Hospitality / Hotels / Restaurants Key Responsibilities : Supervise and manage the Indian cuisine section especially non-veg dishes such as tandoori, curries, biryanis, kebabs, and gravy items. Oversee kitchen operations in coordination with the Executive Chef. Maintain food quality, presentation, hygiene, and consistency at all times. Train and manage commis and junior kitchen staff. Monitor kitchen inventory, stock control, and reduce food wastage. Ensure adherence to food safety and hygiene standards (FSSAI/HACCP). Assist in new menu planning, costing, and seasonal specials. Candidate Requirements : 410 years of experience in Indian kitchen operations (especially non-veg dishes). Proven ability to handle high-volume restaurant or hotel kitchens. Certification or diploma in Hotel Management or Culinary Arts (preferred). Strong leadership, communication, and team-handling skills. Willingness to work flexible shifts including weekends and holidays.

Responsibilities: Conduct demos, workshops, and presentations for assigned bakeries. Prepare various baked goods like cakes, cookies, pies, and bread, using both traditional and modern recipes. Develop new desserts to enhance menu offerings and attract customers. Decorate pastries with various icings and toppings for visually appealing presentations. Manage baking ingredient inventory and ensure stock availability within budget. Check ingredient quality and maintain baking equipment. Guide and motivate co-workers. Travel 15-20 days per month for work-related purposes. Must have a personal vehicle.

AXA XLis looking for talented individuals to support our business across all product lines and geographies. This is an exciting opportunity to be part of a dynamic, global business. Analysts - Policy Management work with Underwriters operating in our international hubs such as New York, Singapore and London and support processing tasks such as Bound, Endorsements, and Policy Issuance etc. DISCOVER your opportunity What will your essential responsibilities include? Directly support AXA XL underwriters / DAMs in Policy administration Support issuance of policy documents for the insured In case of policy non-renewals, send out the conditional / non-renewal policy documents Issue endorsements in case of any mid-term changes during the policy period Generate policy numbers for the insured Renew or decline policies as per the instructions from the underwriters SHARE your talent SHARE your talent Were looking for someone who has these abilities and skills: University graduate with couple ofyears of ground work experience Ability to follow defined processes and procedures Organized, methodical, ability to perform multiple tasks Compelling customer-service focus Ability to prioritize workload Persuasive communication skills, both verbal and written; German, French Ability to communicate results and technical issues in a professional manner Influential collaborative skills; ability to work effectively in a team environment

Summary You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands Qualification in Kitchen Production or Management will be an advantage Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential Basic Computer Skills in MS Office, and Recipe Maintenance

Summary The Head Chef will resume all the duties and responsibilities of a Department Head and will lead and operate a Culinary team of skilled chefs exemplifying the Hyatt's purpose of Care for people so they can be their best. While leading the Culinary team the Head Chef will adhere toHyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. Qualifications The applicant should Ideally have attended apprenticeship or professional diploma in Food Production with Minimum 2 years work experience as Executive Sous chef in a larger operation. The applicant should have Good practical and operational knowledge along with adequate administrative skills with a flair for creativity.

Responsibilities: * Assist with food prep, cooking & serving * Maintain cleanliness & organization of kitchen area * Collaborate with team on menu planning & execution * Support commis chefs during busy periods Food allowance Annual bonus

Interested Candidates may share their CV to joinus@vedicvillagehotels.in OR WhatsApp. 8714642710, 8714642720 ,8714642721 Specialising in South Indian Dishes Roles and Responsibilities Responsible for Overseeing all aspects of a kitchen operation, including menu planning, food preparation, staff management, quality control, inventory management, and ensuring compliance with food safety regulations. Create and maintain menus that align with the restaurant's concept, considering seasonal ingredients, dietary needs, and price points. Stay updated on culinary trends and experiment with new dishes and techniques to keep the menu fresh and exciting Oversee daily kitchen operations, including scheduling staff, coordinating workflow, and addressing any problems that arise. Collaborate with the front office staff to ensure customer satisfaction and address any food-related complaints. Train, and supervise kitchen staff, delegating tasks. Monitor food preparation to ensure consistency in quality, taste, and presentation, addressing any issues promptly. Manage food inventory, ordering supplies, minimizing waste, and controlling food costs. • Ensure adherence to all food safety and sanitation regulations, including proper storage and handling procedures. Monitor labor costs and food expenses to optimize profitability. Preferred candidate profile Proven Experience as Sous Chef / Head Chef Extensive culinary experience especially in South Indian Cooking styles and techniques Strong leadership and management skills to effectively lead a kitchen team Excellent communication and interpersonal skills to collaborate with staff and management Knowledge of food safety regulations and hygiene practices Perks and benefits Food & Accommodation Insurance