1401 Food Production Jobs - Page 49

Hiring Multi-Cuisine Chef (North Indian & Maharashtrian) Veg & Non-Veg dishes Location: Khopoli Min 1 yrs experience Salary based on skills; hike for excellent food Stay & meals provided

Thambi Vilas is a heritage-inspired restaurant brand known for its authentic South Indian flavors, traditional Chettinad cuisine, and commitment to preserving culinary legacy with a modern touch. We are expanding across regions and seeking a visionary culinary leader to standardize and elevate our food offerings across all locations. Job Summary: The Corporate Head Chef will oversee the entire culinary operations across all Thambi Vilas outlets. This role involves menu innovation, kitchen operations management, quality control, staff training, cost control, and ensuring consistency in food quality and presentation. The ideal candidate should have a deep understanding of South Indian cuisine and the ability to scale culinary excellence across multiple outlets. Key Responsibilities: Culinary Leadership & Innovation Develop and standardize signature recipes, portion sizes, and presentation across all outlets. Innovate new dishes that align with Thambi Vilass brand identity and regional culinary traditions. Stay updated on culinary trends and integrate relevant elements into menu development. Operational Management Supervise Chefs and kitchen teams at each outlet. Conduct regular kitchen audits to ensure hygiene, safety, and SOP adherence. Implement and monitor kitchen workflows for efficiency and consistency. Quality Assurance Maintain high standards of food quality, taste, and presentation. Address customer feedback related to food and continuously improve based on insights. Ensure uniformity in taste and service across all branches. Team Development Recruit, train, and mentor kitchen staff across locations. Conduct periodic workshops and skill-building sessions. Create a positive work environment with a focus on teamwork and growth. Inventory & Cost Management Work with procurement teams to source high-quality ingredients at optimal cost. Monitor food wastage and implement cost-saving initiatives. Analyze P&L statements and adjust kitchen operations for profitability. Requirements: Proven experience as Executive Chef / Head Chef, preferably in a multi-unit restaurant group or 5 Star Hotels. Deep expertise in South Indian, Chettinad, and Tamil Nadu cuisine. Culinary degree or professional certification preferred. Strong leadership, organizational, and communication skills. Ability to travel between outlets as needed. Passion for authentic regional cuisine with an innovative mindset. Strong knowledge of food safety standards (FSSAI, HACCP).

Oversee daily production, ensure quality standards, manage manpower, maintain machinery, optimize processes, reduce waste, ensure safety compliance, coordinate with QA and supply chain, and meet FMCG production targets efficiently.

Oversee daily production, ensure quality standards, manage manpower, maintain machinery, optimize processes, reduce waste, ensure safety compliance, coordinate with QA and supply chain, and meet FMCG production targets efficiently.

FOOD AND ACCOMMODATION AVAILABLE Roles and Responsibilities Prepare high-quality Indian cuisine dishes for banquets, bulk cooking, and food production. Manage kitchen operations during peak hours to ensure efficient service delivery. Supervise junior cooks and commies chefs to maintain consistency in food quality and presentation. Desired Candidate Profile 4-9 years of experience as an Indian Cook or senior cook Strong knowledge of Indian curries, including preparation methods and ingredient combinations. Ability to work effectively under pressure during busy periods (banquets, bulk cooking). can also mail me at chandramouli.r@sodexo.com

1. Helping Head chef to prepare Momos, Fish fry,finger. 2. Expert in cutting, peeling, and slicing ingredients 3. Washing, drying, and putting away all dishes and kitchen utensils 4. Packing takeout orders & selling for customers Required Candidate profile Candidate Should know momo making, preparing of fish fry fish finger chicken pokora and other frying of snack items

Conceptualizing, creating, and testing new chocolate products and seasonal collections Supervising daily chocolate production, including tempering, molding, enrobing, filling & finishing techniques Quality Control, Cost Management & Staff Management

Commis 1 Indian Curry Prepare curry bases, gravies, and masalas. Cook basic to intermediate Indian curry dishes under supervision. Handle daily mise-en-place (onions, tomatoes, garlic-ginger paste, etc.). Ensure consistency in taste, texture, and portion size. Maintain hygiene and cleanliness of the curry section. Follow food safety and HACCP standards. Assist in managing stock and report low inventory. Rotate ingredients using FIFO method. Coordinate with service staff for smooth food delivery. Guide and train Commis 2 or junior staff. Commis 2 – Indian Curry Assist in peeling, chopping, and grinding ingredients. Support Commis 1 in preparing curry bases and masalas. Clean and organize workstations and kitchen tools. Follow hygiene protocols and maintain cleanliness. Plate dishes during service under direction. Learn Indian curry recipes and techniques from seniors. Dispose of waste and handle basic kitchen duties. Observe and assist during cooking but do not cook independently.

Role & responsibilities Looking for a DCDP who can make breakfast menu like parathas, poori, curries, snacks, idlli, Sambhar, dosa, Uttapam etc. Location : OMR Chennai Gross : 40 K Gross Notice Period : 30 Days If interested Please share your updated resume to chandramouli.r@sodexo.com

Role & responsibilities Need to cook for residence / home Should have multi cuisine skills (South Indian / North Indian / Chinese / Continental) Preferred candidate profile Should stay and work Benefits Food + Accommodation + PF + ESI Contact No: 9940143188

Bake different bread types, like pretzels, baguettes and multigrain breads Adjust oven temperatures to ensure proper baking Mix various ingredients to create fillings for cakes and pies (e.g. chocolate ganache, caramel sauce and fruits) Decorate cakes with glazes, icings, buttercream and edible toppings, like flowers Experience as a Baker, Pastry Chef or similar role Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters Understanding of food safety practices Experience with cake decoration techniques Excellent time-management skills Have valid passport and ready to relocate for 3 years contract in Kinshasa

Role & responsibilities Prepare and cook European dishes according to established recipes and standards, ensuring consistent quality and presentation. Focus on a specific section of the kitchen, such as the grill, pastry, or sauces, to produce high-quality meals that align with the restaurants standards. Supervise and train junior kitchen staff, ensuring efficient kitchen operations and adherence to food safety guidelines. Delegate tasks within your section and oversee food preparation to maintain high-quality standards. Contribute to the creation and development of European menus, offering innovative ideas while adhering to traditional European culinary techniques. Ensure all dishes are well-seasoned, prepared to specification, and plated with attention to detail. Ensure food quality meets standards and inform the manager if any product falls short of specifications. Continuously monitor the quality of dishes prepared within your section, ensuring they meet the standards for taste, appearance, and portion size. Conduct regular quality checks to ensure food is consistently of the highest standard. Monitor the quantity of prepared food and portion sizes to minimize waste, ensuring that unused food is not discarded unnecessarily. Verify the correct temperature of appliances and food using thermometers and thermostats, and check freezer systems (e.g., fans, drains, doors) for proper functionality, reporting any issues to facility management. Operate cooking equipment such as ovens, stoves, grills, microwaves, and fryers to prepare food. Report any maintenance issues to the appropriate personnel (management or maintenance). Maintain food logs for all products, including production charts. Set up and break down workstations with the necessary tools, equipment, supplies, and mise en place, ensuring items meet established specifications, containers are filled adequately, and the station is cleaned properly. Adhere to sanitation, cleaning, and pest control guidelines, reporting any pest-related issues to the appropriate personnel. Follow proper personal hygiene procedures to ensure food safety, including hand sanitation before handling food and wearing proper attire such as hats, hairnets, and appropriate footwear. Comply with food safety protocols and handling procedures, including product rotation (FIFO), labeling, dating, cleaning, and organizing coolers/freezers/storage areas, and ensuring Cold Chain compliance. Test food for proper cooking by tasting, smelling, or using utensils to check doneness. Monitor food quality throughout the day using HACCP forms and production charts. Determine the presentation of food and create decorative food displays. Preferred candidate profile Proven experience as a Chef de Partie or in a similar role, with a focus on European cuisine. Strong knowledge of traditional European cooking techniques, flavors, and ingredients. Ability to manage a team and maintain a high level of organization in a fast-paced kitchen environment. Knowledge of food safety and hygiene regulations (e.g., HACCP). Creativity in menu planning and food presentation.

Role & responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Responsible for the work assigned by Head Chef in Asian section of the kitchen as per the standards. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure to perform miscellaneous job-related duties as assigned. Ensure adherence to quality expectations and standards. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of hotel should be brought to the attention of the Management. *Note - Food Trial is a Must

Role & responsibilities - Prepare, cook and produce food to the company's 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 a 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 Preferred candidate profile - Minimum 5 years of experience in hands-on cooking including: - Experience in a catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Ability to control food costs.

Job Title: Food Engineering ( Professor/Associate Professor/Assistant Professor) Responsibilities: 1. Develop and deliver comprehensive lectures, practical sessions, and seminars in dairy technology courses, encompassing areas in Food Engineering . 2. Employ innovative teaching methodologies, including hands-on experiments, case studies, and collaborative projects, to enrich student learning experiences and facilitate skill development. 3. Provide mentorship and guidance to undergraduate and graduate students, supporting their academic progress, research endeavors, and professional growth within the field of dairy technology. Qualifications for Professor/Associate Professor/Assistant Professor. B. Tech. ( Food Engineering) M. Tech. ( Food Engineering) Preferred PhD ( Food Engineering) Additional preference will be given to candidates with prior teaching experience and practical industry knowledge in food technology. Location: Vadodara Application Procedure: Interested candidates should send their resumes via email to shivali.srivastava28166@paruluniversity.ac.in

Job Title:Priority Autosys Roles Experience0-5 Years Location:Hyderabad, Indian (Work from Office) : Priority Autosys Roles

Sokeri is a successful cloud kitchen in Banjara Hills, Hyderabad, specializing in healthier food choices (Cakes, Deserts & Sweets) Want a Experienced Bakery Chef to manage the kitchen - production, staff, delivery etc. 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.

We are seeking a dynamic and experienced Training Manager to lead the development and execution of training programs at our esteemed hotel. The Training Manager will be responsible for identifying training needs, designing comprehensive training plans, and ensuring the continuous professional development of our team members to maintain the highest standards of guest service. Key Responsibilities: Assess training requirements across all departments, including front office, housekeeping, F&B, and administration. Develop and deliver tailored training programs to enhance skills, knowledge, and service standards. Coordinate and execute onboarding programs for new hires, ensuring seamless integration into the hotel culture. Monitor and evaluate training effectiveness through performance metrics, feedback, and assessments. Maintain detailed records of training activities, schedules, and staff development progress. Collaborate with department heads to align training goals with operational objectives. Stay updated with industry trends and best practices to ensure innovative training methodologies. Qualifications: Bachelors degree in hospitality management, HR, or a related field. Proven experience in training and development, preferably in the hospitality sector. Excellent communication, presentation, and organizational skills. Proficiency in using training software and e-learning tools. Strong interpersonal skills with the ability to motivate and inspire staff. This role is pivotal in upholding our hotels commitment to exceptional guest experiences by fostering a culture of learning and excellence. Join us and contribute to shaping a team dedicated to delivering unparalleled hospitality!

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control

We are seeking a skilled and experienced Indian Chef to lead the preparation and presentation of authentic Indian cuisine. The ideal candidate will have a deep understanding of regional Indian flavors, cooking techniques, and cultural traditions.

Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of Lite Bite Foods. Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff. Recruit, train and develop all kitchen employees. Strong and effective communication with all departments specifically Restaurants, Banquets, and Catering. Manage day-to-day Kitchen operations and culinary team. Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. Support management with Catering Proposals, Menu Pricing and Menu Innovation. Track food costs while Managing Vendors to provide Standard Cost-efficient Products. Estimate Food Consumption and Requisition of Food Purchase. Standardize Production Recipes to ensure consistent quality. Responsible for continued growth of overall: Cost, Quality, Presentation and Innovation. Execute all off-site Catering that requires on-site support. Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering. Collaborate with Brand Head on expense tracking for accurate financial projections. Responsible for all the kitchen purchasing. Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed. Implement and maintain Culinary Excellence Standards. Train and manage kitchen personnel and supervise all culinary activities.

Dear Candidates, We are seeking an experienced and strategic Purchase / Marketing Manager with in-depth knowledge of Vannamei shrimp operations and global export markets, especially the USA, Europe, and Japan . The ideal candidate will have a strong grasp of both sea-caught and aquaculture-based (culture) materials , with the ability to conduct market research, identify buyer interests, and execute targeted sales strategies. Roles and Responsibilities Manage international operations, including export sales and overseas marketing. Develop and execute strategies for shrimp farming, fisheries, and aquaculture products in Europe. Oversee cold chain logistics, contract logistics, and multilingual communication skills. Ensure compliance with HACCP standards and maintain high-quality food processing facilities. Collaborate with teams to achieve sales targets through effective marketing campaigns. Desired Candidate Profile 5-10 years of experience in purchasing or marketing roles within the seafood industry (shrimp farming, fisheries). Strong understanding of European, US & Japanese markets and regulations related to frozen food production. Proficiency in BRC certification process for food processing facilities. INTERESTED CANDIDATES KINDLY REACH US OUT!!!

Plan & achieve production as per market requirement using equipment & manpower optimally & of the desired quality of Mayonnaise & Tomato ketchup/ Sauces & allied food products. Must be able to handle large product portfolio in batch production mode.

Role & responsibilities: Develop and implement production schedules to meet demand. Optimize resources (manpower, machinery, materials) for efficiency. Conduct regular inspections and audits to uphold product integrity. Preferred candidate profile: Candidate must have experience with Food Processing and Brewing Industry preferable

FOOD AND ACCOMMODATION AVAILABLE Roles and Responsibilities Prepare high-quality Indian cuisine dishes for banquets, bulk cooking, and food production. Manage kitchen operations during peak hours to ensure efficient service delivery. Supervise junior cooks and commies chefs to maintain consistency in food quality and presentation. Desired Candidate Profile 4-18 years of experience as an Indian senior chef or similar role. Strong knowledge of Indian curries, including preparation methods and ingredient combinations. Ability to work effectively under pressure during busy periods (banquets, bulk cooking). can also mail me at chandramouli.r@sodexo.com