1401 Food Production Jobs - Page 31

Interested Candidates may share their CV to joinus@vedicvillagehotels.in WhatsApp. 8714642710, 8714642720 Specialised in South Indian Dishes Role & responsibilities Ensure consistent great food production, in line with the quality standards. Perform tasks within a timely manner Contribute to Kitchen revenue through effective food cost control Keep all working areas clean and tidy and ensure no cross-contamination Prepare all MIS-in-place for all relevant menus Assist other departments wherever necessary and maintain good working relationships Report maintenance, hygiene and hazard issues Comply with all health and safety and food safety legislation Meet all health and hygiene requirements Preferred candidate profile We are seeking an experienced chef to prepare South Indian & Indian Cuisine. Must have strong culinary skills. Perks and benefits Food & Accommodation

Roles and Responsibilities Teach students various subjects such as Food Production, Front Office Management, Housekeeping Management, and Hospitality Management. Develop lesson plans and assessments to ensure student understanding of hotel operations. Conduct practical sessions in food production, beverage service, and housekeeping management. Maintain a clean and organized learning environment for students. Provide guidance and support to students throughout their academic journey.

Chef de Partie (Head of Kitchen Ops) – NK’s Janta Kitchen Lead daily kitchen ops, manage prep & team, maintain hygiene & inventory. Must have 3–5 yrs exp (cloud kitchen/QSR preferred) & strong culinary skills. Based in Andheri West. Perks and benefits Paid Leaves Paid Sick Leaves Meals Provided

Branch Name: UL Systems & Controls Pvt Ltd. Position Title: Sales Engineer/Manager Department: Sales Qualification: B.E. / B. Tech Instrumentation / Electronics / E&TC / Other engineering (with relevant experience). engineering with MBA/Post graduation would be an advantage Skills Required: Offerings- DCS, PLC, Control Solutions, ESD/F&G Solutions, Instrumentation, Electrical & Automation, Projects, Turnkey & distribution. Domain expertise for process automation segment Power / Energy/ Sugar/Ethanol/Distilleries/ Chemical/ any other. Company Name: UL Group of Companies Branch Name: UL Systems & Controls Pvt Ltd. Position Title: Sales Engineer/Manager Department: Sales Experience: 4 10 yrs Qualification: B.E. / B. Tech ... Sales Engineer/Manager - UL Group Company Name: UL Group of Companies Branch Name: UL Systems & Controls Pvt Ltd. Position Title: Sales Engineer/Manager Department: Sales Experience: 4 10 yrs Qualification: B.E. / B. Tech Instrumentation / Electronics / E&TC / Other engineering (with relevant experience). engineering with MBA/Post graduation would be an advantage Skills Required: Offerings- DCS, PLC, Control Solutions, ESD/F&G Solutions, Instrumentation, Electrical & Automation, Projects, Turnkey & distribution. Domain expertise for process automation segment Power / Energy/ Sugar/Ethanol/Distilleries/ Chemical/ any other. No file chosen Please fill our short form and one of our friendly team members will contact you back.

• Minimum 1 years in managing food production Fresh Food in small to medium size plant handling / overseeing Job Description Manage production of food - retort/ fresh/ frozen meals Quality within sampling and actual manufacturing Establish, manage and lead section teams for their respective product lines Maintaining health and safety standards while complying with all external regulations Operating from a factory, ensuring delivery and productivity targets are met. Responsibilities: Overseeing food manufacturing and production processes of their respective sections Execute production schedules Oversee production, manpower and equipment for their respective sections Striving to reduce expenses and increase productivity for their respective product lines Monitoring productivity rates, standards and quality control Training and coaching production team Maintaining hygienic conditions for both employees and the factory itself Implementing safety, health, environment and quality requirements Implementing all the companys procedures and policies Communicating any problems or obstacles to senior management.

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1 year of experience in a similar role. Demonstrated expertise 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.

Responsibilities: * Prepare high-quality dishes using fresh ingredients * Collaborate with kitchen team on menu planning & execution * Maintain food safety standards at all times * Manage inventory & order supplies efficiently

Food & Accommodation available Salary + Medical + PF + Bonus Roles and Responsibilities Prepare a variety of dishes including Indian, Chinese, and continental cuisines for banquets and events. Manage food production processes to ensure timely delivery of high-quality products. Desired Candidate Profile 5-10 years of experience as a Cook or similar role in hotels or restaurants. Strong knowledge of multiple cuisines including Indian curries, Chinese dishes, and continental favorites. Mail id - siddhant.kanojia@sodexo.com

Salary + Food + Accommodation + Medical + PF + Bonus + Leaves + Other Benefits Roles and Responsibilities Manage kitchen operations during events, ensuring seamless execution of menus and food quality. Oversee bulk catering services, including menu planning, food preparation, and costing. Develop innovative dishes that meet client expectations while maintaining high standards of hygiene and safety. Collaborate with other chefs to create efficient production lines for multiple cuisines. Ensure timely delivery of orders while maintaining a focus on customer satisfaction. Desired Candidate Profile 5-10 years of experience as a CDP or similar role in Indian cuisine with multi-cuisine expertise. Strong knowledge of food costing, menu planning, and event management principles. Ability to work effectively under pressure during peak periods such as banquets or large-scale events. Mail id - siddhant.kanojia@sodexo.com

Salary + Food + Accommodation + Medical + PF + Bonus + Leaves + Other Benefits Roles and Responsibilities Manage daily kitchen operations, ensuring efficient food production and quality control. Oversee a team of cooks, providing guidance on menu planning, food preparation, and presentation. Develop menus that cater to diverse tastes and dietary requirements while maintaining profitability. Collaborate with other departments to ensure seamless service delivery for banquets, events, and caterings. Maintain high standards of hygiene, safety, and compliance with regulatory requirements. Desired Candidate Profile 5-10 years of experience as a CDP or similar role in Indian cuisine or multi-cuisine settings. Strong knowledge of bulk cooking techniques for large-scale catering operations. Excellent menu planning skills with ability to create innovative dishes that balance flavor profiles with cost considerations. Proven track record in managing teams effectively during busy periods such as banquets or special events. Also can mail your profile at siddhant.kanojia@sodexo.com

Roles and Responsibilities Assist the Executive Sous Chef in managing daily kitchen operations, ensuring high-quality food production and presentation. Supervise a team of cooks, providing guidance on menu planning, inventory management, and sanitation standards. Collaborate with other departments to ensure seamless service delivery and maintain consistency across all outlets. Conduct regular quality control checks to ensure compliance with company standards and regulations. Develop new recipes and menus items in conjunction with the culinary team. Desired Candidate Profile strong ability to manage Food Cost and inventory management with Purchases. 5-10 years of experience as a Chef de Partie or similar role in a continental cuisine restaurant setting. Strong knowledge of classical continental techniques, ingredients, and cooking methods. Excellent leadership skills with ability to motivate teams towards achieving excellence. Ability to work effectively under pressure during peak hours while maintaining attention to detail.

Lead the Kitchen Team Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Staff Briefing, Rostering. Indenting, Ordering, Material Management Explore New menu options Improve profitability of the kitchen by effective cost control and wastage elimination Guest Interaction Ensure the Hygiene Standards are maintained in the Kitchen Ensure the Standard recipes are followed by the kitchen team Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

Were Hiring: Sous Chef Locations: Hyderabad | Bengaluru | Pune | Gurugram/NCR Join Compass Group India , where culinary meets innovation. As part of the worlds leading food and facility services provider, we empower our people to deliver delicious, sustainable, and nutritious experiences across sectors. We’re looking for a Sous Chef who can take charge, inspire teams, and elevate kitchen operations to the next level. Your Role at a Glance: Assist the Head Chef in daily kitchen operations Supervise food prep and station coordination Ensure consistency in food quality and presentation Lead and mentor kitchen teams Contribute to menu innovation and cost control What You Bring: 4–6 years of culinary experience with leadership exposure Culinary Degree/Diploma preferred Strong organizational and communication skills Passion for great food, clean kitchens and team success Shape the future of food with us! Tag a fellow chef or share your profile at theshef@compass-group.co.in. Let’s cook up something amazing together. Share your resumes at theshef@compass-group.co.in .

At Compass Group India , we are redefining food services and facilities management by creating healthier, happier, and sustainable spaces across sectors like corporate offices, education, healthcare, and industrial units. Were on the lookout for skilled and passionate CDPs to lead sections of our high-energy kitchens! This role is perfect for someone who takes pride in culinary excellence and thrives in fast-paced environments. What Youll Do: Own and manage a section (e.g., grill, garnish) during service Support in menu planning. Ensure mise en place is prepped and plated to perfection Drive food quality, hygiene, and presentation standards Manage bulk cooking with minimal wastage Assist in training and mentoring junior kitchen staff What Were Looking For: 3-5 years of experience in a similar role Degree/Diploma in Hotel Management / Food Craft preferred A team player with attention to detail and a passion for food High commitment to hygiene, cost control & kitchen discipline Be a part of a global culinary movement with Compass Group India! Apply now or tag someone whod be a great fit! Share your resumes at theshef@compass-group.co.in.

Oversee daily baking operations & Production ( 1 Lac breads/ day) Manage & train chefs to maintain consistency & quality Monitor inventory levels & order supplies Ensure compliance with health & safety regulations Ensure Hygiene is maintained Required Candidate profile 5 days working, rotational OFF Prior exp as Head Baker Strong knowledge of baking techniques (specially breads) Excellent leadership & team mgmt Flexibility to work early mornings, weekends & holidays

Oversee daily baking operations & Production ( 20K+ breads/ day) Manage & train chefs to maintain consistency & quality Monitor inventory levels & order supplies Ensure compliance with health & safety regulations Ensure Hygiene is maintained Required Candidate profile 5 days working, rotational OFF Prior exp in breads Strong knowledge of baking techniques ( breads) Excellent leadership & team mgmt Flexibility for work timing If interested call EKTA on 9058489556

Role & responsibilities Inventory & Resource Management Prepare and bake a variety of bread, pastries, and desserts as per airline specifications. Ensure all bakery products meet high standards of taste, quality, and presentation. Follow hygiene, food safety, and HACCP guidelines strictly at all times. Coordinate with the kitchen and packing teams to meet flight schedules. Monitor inventory and minimize wastage of baking ingredients.

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 himAssist 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 3 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 Creativity Eye for detail

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:

The E xecutive Chef person is primarily responsible for planning, administering and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. JOB RESPONSIBILITIES: Operations(Kitchen) Handling multiple outlets serviced from Central Kitchen. Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc. Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays. Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manage controllable department expenses including food costs, supplies, uniforms, and equipment. Work closely with vendors to obtain the highest quality offerings at the most reasonable price. Provide direction for menu development. Determine how food should be presented and create decorative food displays. Recognize superior quality products, presentations, and flavor. Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets Coordinated purchasing of all inventory required for daily business operations. Managed and assisted in daily prep work to maintain quality control. Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP. Carried out all operations including pack meal delivery. Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding handling cash, property, products, and equipment. Audit inventory levels to ensure product availability, and order products as necessary. Guest Satisfaction Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing. Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Analyzed sales budget, gross margin and profit, and loss reports weekly to project future sales trends and to create an efficient sales model Nurture friendly relationships with customers to increase loyalty and boost our reputation Coordination with all ONLINE channels to boost Restaurant Sales. Provided training and education to employees including orientation, development, and methods of connecting customers with the right products. Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Interact with guests to obtain feedback on product quality and service levels. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and MS office, and Data Analyse skill. Experience Required: 10 years of experience in the culinary, food and beverage, or related professional area Qualification: 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area, equivalent to Shoe chef.

the palms is looking for Commi Chef to join our dynamic team and embark on a rewarding career journey Assist senior chefs in food preparation and cooking Clean and chop ingredients and prepare them for cooking Measure and mix ingredients according to recipes Operate kitchen equipment, such as ovens, stoves, and grills Follow food safety and hygiene guidelines Basic knowledge of cooking techniques and ingredients Ability to follow recipes and instructions accurately Good communication and teamwork skills

The Pllazio Hotel, Gurgaon is looking for Job Trainee to join our dynamic team and embark on a rewarding career journey Assisting experienced employees with their daily tasks and responsibilities Observing and gaining hands-on experience in various aspects of the job Receiving feedback and guidance from supervisors and mentors Completing assigned projects and tasks under the supervision of experienced employees Collaborating with team members and contributing to team projects Demonstrating a strong work ethic, positive attitude, and a willingness to learn and grow

The Pllazio Hotel, Gurgaon is looking for Commis 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

Express Hotels is looking for Assistant Maharaj to join our dynamic team and embark on a rewarding career journey Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (e.g., vegan, gluten-free), or particular cooking techniques (e.g., sous vide, smoking). Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty. Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes. Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons. Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency. Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty.

Express Hotels is looking for Section Maharaj to join our dynamic team and embark on a rewarding career journey Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (e.g., vegan, gluten-free), or particular cooking techniques (e.g., sous vide, smoking). Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty. Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes. Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons. Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency. Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty.