1401 Food Production Jobs - Page 44

Travel in the assigned area, promote MNC products (Food Industry), find new clients, maintain relationships, give demos, send quotes, meet sales targets, report daily, handle complaints, ensure payments, and follow company norms and budgets Perks and benefits Travel Allowance and Daily Allowance

Minimum 5–7 years of experience in a high-volume kitchen, with at least 2 years in a Sous Chef or similar leadership role. Train, mentor, and motivate kitchen staff to uphold high culinary standards. Preffered - Pre Opening experience

Responsibilities: Execute recipes with consistency and precision Maintain high standards of hygiene and food safety Oversee daily prep and shift responsibilities Ensure quality control across all dishes Assist with inventory and stock management

FoodSutra is seeking a skilled and dynamic Campus Food Services Manager to lead our campus operations in Andhra Pradesh. With multiple canteens catering to a footfall of 3000, we are looking for an experienced professional who can manage the diverse food services efficiently. Role and Responsibilities: Oversee the food services operations within the campus, managing multiple canteens (8 to 9). Maintain a strong client relationship through exceptional service and understanding of their needs. Ensure smooth operations, timely service, and quality standards are met consistently. Qualifications and Experience: Minimum of 2 to 3 years of proven experience in a similar role. Strong background in client management and relationship building. Educational background in Hotel Management or any degree. 6 to 7 years of experience in the Food Service Industry. Age Limit : Bellow 40 years Package: Compensation will be competitive and in line with market standards, commensurate with experience and skills.

Brand : EL&N Cafe Location : Jio World Plaza, Bandra Kurla Complex, Mumbai Job Summary: The Commis is an entry-level position within the kitchen, responsible for assisting the Sous Chef, Junior Sous Chef and other senior team members in the preparation and production of a wide range of high-quality savory dishes in Hot & Cold Section. This role offers an excellent opportunity for a motivated and enthusiastic individual to learn and develop essential pastry skills in a professional and creative environment. Responsibilities: Assist in the preparation of ingredients for various hot and cold savory dishes (mise en place). Learn and master fundamental cooking techniques for both sections. Support the Senior team members in daily food production, ensuring quality and consistency. Ensuring all ingredients are fresh, of high quality, and stored properly. Ensuring orders are prepared in timely manner. Requirements : Minimum 1-2 years of experience in similar role. Minimum 12th grade education qualification. Candidate to be based in Mumbai. Should have positive and team-oriented attitude. Attention to detail and a commitment to cleanliness.

Job Title: Continental Chef Commi 1/2/3 Location: The Machan Resort, Lonavala Department: Kitchen Reports To: Sous Chef / Executive Chef Employment Type: Full-time About Us: The Machan is an eco-luxury resort nestled in the pristine forests of Lonavala, offering unique treehouse accommodations and a commitment to sustainability. We are looking for passionate culinary professionals to join our dynamic kitchen team. Key Responsibilities: Assist in the preparation, cooking, and presentation of high-quality continental dishes. Follow standard recipes and portion control procedures to ensure consistent quality. Maintain cleanliness and hygiene in the kitchen as per FSSAI standards. Ensure proper storage and handling of all ingredients and kitchen equipment. Support senior chefs in daily kitchen operations and mise-en-place. Learn and adapt to new menu items and cooking techniques. Follow all safety and sanitation policies when handling food and beverages. Requirements: Experience: Commi 1: 2-3 years of experience in continental cuisine. Commi 2: 1-2 years of experience. Commi 3: 6 months to 1 year of experience or relevant culinary training. Education: Diploma or Certificate in Hotel Management or Culinary Arts preferred. Knowledge of food safety standards and HACCP procedures. Ability to work in a fast-paced environment and in a team. Flexibility to work in shifts, weekends, and holidays. What We Offer: Accommodation and meals A positive and growth-oriented work environment Opportunity to work in a sustainable and eco-conscious hospitality brand To Apply: Send your CV and relevant documents to careers@themachan.com

Looking for a skilled, hands-on Manufacturing Trainer to train individuals and groups in producing millet-based breakfast powders. Guide trainees through every stage from raw material selection to mixing, hygiene, packaging, and shelf-life management Required Candidate profile 1. Experience in millet-based food manufacturing or processing, especially powders, mixes, or health foods 2. Strong understanding of food-grade machinery standards 3. Good in English and Hindi

Accountable for overall success of the daily kitchen operations Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility Supervises all kitchen areas to ensure a consistent, high quality product is produced Responsible for guiding and developing staff including direct reports Must ensure sanitation and food standards are achieved Areas of responsibility comprise overseeing all food preparation areas. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales • Study each recipe and gather all necessary ingredients • Cook food in a timely manner • Delegate tasks to kitchen staff • Inform wait staff about daily specials • Ensure appealing plate presentation • Supervise Cooks and assist as needed • Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy) • Monitor food stock and place orders • Check freshness of food and discard out-of-date items • Experiment with recipes and suggest new ingredients • Ensure compliance with all health and safety regulations within the kitchen area

Responsibilities: * Assist senior chefs with food preparation * Collaborate on menu development and cost control * Follow health and safety guidelines at all times * Prepare ingredients according to recipes Food allowance House rent allowance

Dear Candidates, We are currently looking for a Production Shift Manager for our Plant in Cremica Industries, Phillaur Punjab Responsibilities: Supervise shift operations to ensure smooth production flow. Monitor production schedules and adjust as needed to meet targets. Ensure quality control and compliance with industry standards. Manage team performance, training, and development. Maintain safety protocols and workplace hygiene. Collaborate with maintenance teams to minimize downtime. Implement process improvements for efficiency and cost reduction. Coordinate with supply chain teams to manage inventory and raw materials. Troubleshoot operational issues to maintain workflow. Maintain documentation for audits, quality control, and regulatory compliance Maintain Hygiene and sanitation standards for the production department. Handle complaints efficiently by investigating issues, implementing solutions, and ensuring customer satisfaction. Qualifications: Bachelors degree in Engineering, Food Technology, or related field. 1-3 years of experience in production management, preferably in the food industry. Knowledge of ISO, HACCP, and GMP standards will be a plus Strong leadership and problem-solving skills. Contact or share your resume at Email: Tammana.verma@cremica.com

Oversee all chocolate production, ensuring quality, safety, and efficiency. Manage staff, optimize workflows, and maintain food safety standards (HACCP, GMP). Requires production experience, leadership, and chocolate process knowledge. Perks and benefits Accommodation and Food Included

Assistant Professor - (Food Production, F&B, House Keeping, Front Office) For Atharva College of Hotel Management and Catering Technology, Malad (Mumbai)

Roles and Responsibilities Assist senior chefs in food production, ensuring high-quality dishes are prepared according to recipes and presentation standards. Maintain a clean and organized kitchen environment, adhering to health and safety regulations. Support commis chefs with food preparation tasks, including chopping vegetables, marinating meats, and cooking grains. Monitor inventory levels of ingredients and supplies, reporting any discrepancies to senior staff members. Collaborate with other kitchen staff to ensure efficient service during peak hours. Desired Candidate Profile Strong knowledge of various cooking techniques, including grilling, roasting, sauting, etc. Ability to work well under pressure in a fast-paced environment. 1-5 years of experience in Indian cuisine or similar restaurant setting. Immediate joiner preferred.

Job Summary We are seeking a Developer & Sr. Developer with 5 to 8 years of experience to join our team. The ideal candidate will have expertise in Treasure Data CDP JavaScript, Python and SQL Query. This is a hybrid role with day shifts and no travel required. Responsibilities Developer: Configure and manage the Treasure Data CDP, including data ingestion, unification and segmentation. Develop, monitor, and optimize data workflows using Treasure Data pipelines. Integrate multiple data sources (e.g., CRM, marketing tools, product data) with Treasure Data to create a unified view of customers. Build and manage real-time and batch data ingestion pipelines. Troubleshoot and resolve issues related to data ingestion, workflow execution, and system performance. knowledge about Report creation Having hands on experience in SQL Query , Python . Having knowledge on any workflow management tool preferably DigDag. Clear understanding of Marketing use cases is a plus Responsibilities Senior Developer: Must have Treasure Data CDP project experience and good understanding about CDP Concepts like unification, segmentation. Experience in handing project Data life cycle , ETL process . having knowledge on JavaScript. Clear idea about transformation, unification . knowledge about Report creation Having hands on experience in SQL Query , Python . Having knowledge on any workflow management tool preferably DigDag. Have experience in monitoring or scheduling batch /Realtime jobs. Clear understanding of Marketing use cases is a plus

Role & responsibilities Providing All data To Maintenance Head Handling Day to day Activity of all Technician. Coordinating with Vendor for Renovation & other civil and Electrical work in Stores and Central Kitchen Handling Store Equipment. Handling Electrical & civil Work Coordinating with Vendor for Cost Cutting and Proper Relationship with Vendor. Handling Breakdown Electrical Equipment ( like as oven, make line etc) Knowledge of Water System, HVAC System, Steam Application Preventive Maintenance of machines as per schedule. To attend the machines which are under break down, and minimize the breakdown period if possible. Guide and instruct the worker from time to time. Preferred candidate profile Should have worked in Central Kitchens or QSR or Food production unit. Interested candidates can apply on konikaoasis@gmail.com Contact Details Konika Singh 8104986816

CTE Team Leader Job Details | our company Search by Keyword Search by Location Select how often (in days) to receive an alert: Select how often (in days) to receive an alert: CTE Team Leader Korea, Republic of Presys Co., Ltd Date of posting: May 19, 2025 Our solutions are a key part of most industries - electronics, medical research, renewable energy, food production, infrastructure and many more. Working with us means working with the latest technologies and groundbreaking, sustainable innovations. -Lead technological innovation by developing innovative products and applying the latest technology trends. -Set project direction and establish plans. -Manage team member performance and provide mentoring and feedback to help achieve goals. -Provide training and opportunities to enhance team capabilities. -Distribute tasks efficiently and set priorities to ensure goals are achieved within the schedule. -Monitor project progress and suggest solutions to address issues. -Motivate and actively encourage team members to present diverse ideas Skills/Knowledge -A Bachelors degree in Science or Engineering, or equivalent experience is required. - At least 7 years of experience in mechanical design, with more than 3 years of experience as a team leader. -Knowledge of vacuum products and technologies. -Technical skills in creating parts, assemblies, and drawings using 3D CAD software such as AutoCAD Inventor. -Ability to understand new customer requirements and gain knowledge of industry trends and competition. -Creative problem-solving skills and strong leadership abilities. -Excellent communication, organizational, and interpersonal skills. Diverse by nature and inclusive by choice Bright ideas come from all of us. The more unique perspectives we embrace, the more innovative we are. Together we build a culture where difference is valued and we share a deep sense of purpose and belonging.

Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Assists in formulating an approved vendors list encompassing all categories. CANDIDATE PROFILE Education and Experience 4-year bachelors degree in Finance and Accounting or related major; no work experience required. CORE WORK ACTIVITIES Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Assists with generating and providing accurate and timely results in the form of reports, presentations, etc Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance. Assists Executive Chef in all aspects of purchasing (eg, Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Assists in enforcing first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc Completes administrative tasks on a timely basis (eg, C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F B Director and Executive Chef. Assists in receiving and inspecting all deliveries. Maintains an accurate controllable log and beverage perpetual. Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Demonstrates knowledge and proficiency of A. S. I. standards. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Roles and Responsibilities of a Business Analyst: A nalyze, model the to-be system, identify improvements to solve a problem or bring in efficiency for business. Describe the functional & non-functional requirements. Detail out the business requirements to technology solutions & help the development teams realize the solution. Prepare test cases, test data and document the scenarios to evaluate the solution. Follow the communication plan to keep key stakeholders informed. Work with the business & project managers on the change management plan; prepare user manuals and instructions to take users along. Requirements: Expected competencies from Business Analyst. 10 - 14 years of industry experience with at least 8+ years in business analysis. Open to learn and adapt, embrace change as the only constant. You are social and you build professional relationships with people of all levels and departments in the organization. You think analytically and have an eye for detail. Customer-oriented approach. You are assertive and can challenge others. You must be fluent in English both in verbal & written communication. Nice to have competencies: Experience working with APIs and defining signatures. Propose logical data model for a system. Domain experience in retail, ecommerce, supply chain and warehouse management, finance or marketing. Experience to work in onsite-offshore delivery approach for large and complex IT projects. Working with European clients will be of added advantage. Proficiency in requirements elicitation practices including interviews, questionnaires, brainstorming, user stories, role-playing and prototyping. In collaboration with business teams, business architects and developers, you guide the discussions to define the IT solutions and processes. You analyze and describe the functional behavior of systems and their interactions in UML or other standard modeling techniques like Use case modelling or story boarding.

The Junior Chef/Commi Chef will assist the Head Chef in managing kitchen stations, ensuring high standards in food preparation and execution, while also assisting with cleaning, organization and inventory management. Required Candidate profile Technical cooking Skills. Food hygiene and food preparation qualification. Excellent knowledge of culinary ingredients and practices for Continental Cuisine. Lady Chefs are preferred. Perks and benefits Accommodation, Food and Service Charges

Menu development: Create and adapt menus based on guest preferences, dietary needs, and seasonality. Quality control: Ensure consistent food quality and presentation. Cost management: Manage food costs, optimize inventory, and control waste.

Comply with the conditions of the food hygiene policies Accepting store deliveries as per the specifications Control food stock & food cost in his section/kitchen Cook food & prepare top-quality menu items in a timely manner Cleanliness & Sanitation

SUMMARY Baker We are in search of an experienced and dedicated Baker to become a part of our team. The ideal candidate should possess a strong background in baking, meticulous attention to detail, and a genuine enthusiasm for crafting visually appealing and delectable products. As a Baker, you will be tasked with the preparation and baking of a diverse range of goods, ensuring that each item meets our stringent standards of quality and presentation. Responsibilities Prepare and bake a wide variety of bread from scratch Follow and adapt recipes as necessary to maintain consistency and quality Maintain a clean and organized workspace in compliance with health and safety regulations Manage baking schedules to ensure a constant supply of fresh products throughout the day Collaborate with the team to innovate and develop new recipes and products Monitor inventory levels and assist with supply orders Provide exceptional customer service, including managing special orders and requests Requirements Requirements: Proven experience as a Baker or in a similar role Culinary Degree or relevant certification in baking, with demonstrated experience in bakery or similar food production management Proficiency in baking techniques, recipe development, and quality control, with the ability to oversee daily production and ensure consistent product quality Formal training in baking and pastry arts or equivalent professional experience Thorough knowledge of baking techniques and ingredients Willingness to work early mornings, weekends, and holidays as required Meticulous attention to detail and dedication to quality Exceptional time management and organizational skills Ability to work independently and collaboratively as part of a team A positive attitude and a genuine passion for baking Knowledge of OHS and Food Safety Act

Assist in food preparation, cooking, and plating Maintain kitchen cleanliness and organization Learn kitchen operations, recipes, and techniques Support kitchen staff in meal preparation Follow safety and hygiene protocols SHARE RESUME: 97739 84478

1. Lead and oversee the setup of millet processing units across India. 2. Coordinate with individual unit heads to ensure efficient day-to-day operations. 3. Ensure timely provision of raw materials, packaging supplies, and machinery. Required Candidate profile 1. Proven experience in manufacturing, production management, or food processing 2. Strong coordination, communication skills in both English,Hindi 3. Willingness to travel extensively across states

Responsibilities: * Manage kitchen operations: food prep, menu planning, F&B service. * Collaborate with head chef on culinary strategies. * Ensure food quality & hygiene standards. Food allowance Annual bonus Provident fund