1401 Food Production Jobs - Page 41

Kerala cuisine expertise Menu planning Food presentation Kitchen management Inventory management Training & mentoring Hygiene and safety practices Preference given to Male & Mumbai nearby resident Immediate joiner Benefit - PF+Medical+Food+Incentive

Sokeri is a successful cloud kitchen in Banjara Hills, Hyderabad, specializing in healthier food choices (Cakes & Sweets) The Chef will have to make the cakes as per the customer orders - end to end i.e. prepping raw material to baking to packing. Required Candidate profile Telugu Speaking Must stay within 5km of Banjara Hills or be willing to relocate nearby Must have worked in a decent sized Bakery and have some kitchen and staff management experience.

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 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 Ability to control food costs Creativity Eye for detail

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

Urgent Hiring For Food Industry Manager / Accountant 2 Years Experience In Food Industry Knowledge of TDS, GST ,Tally Location- Ghaziabad ( Delhi ) Salary upto 35k Day Shift 6 Days Working Drop Your CV 7011890554

We are looking for Storekeeper who has experience of frozen food Industry.

Responsibilities: * Manage food & beverage operations from menu planning to production, supervise, client relationship management * Manage food & beverage operations from menu planning to production, supervise, client relationship managemet Health insurance

Stone hedge Group of Hotels owned two luxury and three lean luxury hotels at leh, ladakh. We are looking for a chef with good knowledge of multi cuisine .

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 4 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

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control. Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards. Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants. Assign tasks, set expectations, and ensure a well-functioning kitchen team. Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes. Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques. Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients. Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment. Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products. Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards.

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 4 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

Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, 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 Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

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 4 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

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Prepare and bake breads, pastries, and other bakery items according to recipes. Monitor oven temperatures and baking times to ensure quality and consistency. Decorate and present baked goods according to established standards. Maintain cleanliness and organization of bakery workstations. Assist in inventory management and stock rotation. Follow food safety and sanitation guidelines. Collaborate with pastry chefs and kitchen staff to meet production goals. Uphold high standards of food presentation and taste.

Responsibilities: * Prepare ingredients for tandoor dishes * Ensure food safety standards * Collaborate with kitchen team on menu planning * Maintain cleanliness in kitchen area * Assist senior chefs with cooking and presentation Food allowance Provident fund Health insurance

Sodexo Food Solutions India Pvt. Ltd.ces is looking for PANTRY SUPERVISOR to join our dynamic team and embark on a rewarding career journey Inventory Management: Monitor inventory levels of pantry items such as dry goods, perishables, and supplies. Place orders as needed to maintain adequate stock levels while minimizing waste. Receiving and Storage: Receive deliveries of food and supplies, inspecting items for quality and accuracy. Properly store items in designated areas, following FIFO (first in, first out) principles to prevent spoilage and ensure freshness. Food Preparation: Assist with basic food preparation tasks such as chopping vegetables, assembling salads, or preparing sandwiches as needed. Follow recipes and portion control guidelines to maintain consistency and quality. Cleaning and Sanitation: Maintain cleanliness and sanitation standards in the pantry area, including food storage areas, equipment, and work surfaces. Follow proper procedures for handling and disposing of waste, and ensure compliance with health and safety regulations. Organization and Efficiency: Keep the pantry area organized and efficient, maximizing space utilization and minimizing clutter. Ensure that items are properly labeled, dated, and rotated to prevent waste and spoilage. Team Collaboration: Work closely with kitchen staff, servers, and other team members to coordinate food preparation and service. Communicate effectively to ensure smooth operations and timely delivery of orders. Customer Service: Provide friendly and helpful service to customers, assisting with inquiries, special requests, and dietary restrictions as needed. Maintain a positive attitude and professional demeanor at all times.

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, 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 Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, 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 Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, 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 Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, 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 Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, 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 Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Team Management: Supervisors are tasked with leading and motivating their team members, assigning tasks, and ensuring that everyone understands their roles and responsibilities. They provide guidance and support to team members, fostering a positive and productive work environment. Performance Monitoring: Supervisors monitor the performance of their team members closely, tracking productivity, quality of work, and adherence to deadlines. They identify areas for improvement and implement strategies to address any performance issues. Training and Development: Supervisors play a crucial role in the training and development of their team members. They provide on-the-job training, mentorship, and coaching to help employees develop their skills and reach their full potential. Quality Control: Maintaining high standards of quality is essential in any role. Supervisors ensure that products or services meet the required quality standards by implementing quality control measures and conducting regular inspections. Communication: Effective communication is key to success in a supervisory role. Supervisors communicate expectations clearly to their team members, provide feedback and constructive criticism, and address any concerns or issues that arise. Problem Solving: Supervisors are responsible for resolving conflicts, addressing issues, and finding solutions to problems that may arise in the workplace. They must be able to think critically and make informed decisions to keep operations running smoothly. Compliance: Supervisors ensure that all team members comply with company policies, procedures, and regulations. They stay up-to-date with any changes in regulations or industry standards and ensure that their team members are aware of and adhere to these requirements.

Team Management: Supervisors are tasked with leading and motivating their team members, assigning tasks, and ensuring that everyone understands their roles and responsibilities. They provide guidance and support to team members, fostering a positive and productive work environment. Performance Monitoring: Supervisors monitor the performance of their team members closely, tracking productivity, quality of work, and adherence to deadlines. They identify areas for improvement and implement strategies to address any performance issues. Training and Development: Supervisors play a crucial role in the training and development of their team members. They provide on-the-job training, mentorship, and coaching to help employees develop their skills and reach their full potential. Quality Control: Maintaining high standards of quality is essential in any role. Supervisors ensure that products or services meet the required quality standards by implementing quality control measures and conducting regular inspections. Communication: Effective communication is key to success in a supervisory role. Supervisors communicate expectations clearly to their team members, provide feedback and constructive criticism, and address any concerns or issues that arise. Problem Solving: Supervisors are responsible for resolving conflicts, addressing issues, and finding solutions to problems that may arise in the workplace. They must be able to think critically and make informed decisions to keep operations running smoothly. Compliance: Supervisors ensure that all team members comply with company policies, procedures, and regulations. They stay up-to-date with any changes in regulations or industry standards and ensure that their team members are aware of and adhere to these requirements.