1401 Food Production Jobs - Page 50

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

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

Job Title: Production Manager Seasoning Department: Production Reporting To: AGM/Head of Operations Location: Moga, Punjab Shift: General / As per requirement Desired Candidate Profile: Education: B.Tech / M.Sc in Food Technology / Mechanical / Chemical / Industrial Engineering Experience: 7- 10 years in a food/spices/seasoning manufacturing setup Skills: Strong leadership and communication Working knowledge of SAP or ERP systems Knowledge of spice processing equipment and food safety systems Hands-on experience in seasoning blending and packing operations

Prepare and cook authentic Indian dishes, including curries, tandoori dishes, biryanis, and various regional specialties. Create and develop new recipes while ensuring the authenticity and quality of traditional Indian cuisine.

Job Title: Junior Chef NPD (Indian Cuisine) Department: New Product Development (NPD) Location: Raipur Reports to: NPD Head Job Summary: We are seeking a passionate and creative Junior Chef with hands-on experience in Indian cuisine to join our New Product Development (NPD) team at Goeld Frozen Foods. The ideal candidate will support the development of innovative, high-quality frozen Indian food products, from ideation to commercialization. --- Key Responsibilities: Assist in ideating and developing new Indian cuisine products, including snacks, curries, gravies, and ready-to-eat meals. Execute kitchen trials, standardize recipes, and ensure scalability for commercial production. Support sensory evaluations, internal tastings, and collect feedback for continuous product improvement. Collaborate with cross-functional teams including R&D, QA, Production, and Marketing – during the product development cycle. Maintain proper documentation for recipes, trials, ingredients, shelf-life studies, and costings. Ensure hygiene, food safety, and regulatory standards are met during all stages of product development. Stay updated with food trends, regional recipes, and consumer preferences to bring innovation to the portfolio. --- Requirements: Qualification: Diploma or Degree in Hotel Management / Culinary Arts / Food Technology. Experience: 3–5 years of experience in Indian cuisine, preferably with exposure to QSR, cloud kitchens, or food manufacturing units. Knowledge of regional Indian dishes (North, South, East, West) and current frozen food trends. Basic understanding of food processing, freezing techniques, and product shelf-life. Good communication skills, creativity, and a passion for innovation in food. --- Preferred Skills: Exposure to NPD or R&D in a food manufacturing/FMCG company. Familiarity with ingredient functionalities, food costing, and basic food technology.

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 6 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

Roles and Responsibilities Ensure compliance with health, safety, and hygiene standards by implementing effective cleaning schedules and protocols. Maintain a positive work environment by promoting teamwork, communication, and professionalism among kitchen staff. Oversee daily menu planning, inventory management, and staff supervision to maintain efficient service delivery. Assist Head Chef in managing kitchen operations, ensuring high-quality food production and presentation. Desired Candidate Profile 5-8 years of experience as a Sous Chef or similar role in an Indian restaurant setting. Strong knowledge of Indian cuisine cooking techniques and ingredients. Proven track record of successful menu development and implementation. Excellent leadership skills with ability to motivate teams towards achieving goals.

CANDIDATES MUST BE FROM MUMBAI Role & responsibilities 1. Section Management Take full responsibility for a specific section (e.g., grill, fish, pastry, sauce). Prepare and cook menu items to a high standard within that section. Ensure smooth operation and service from their station. 2. Food Preparation Follow recipes and plating guidelines precisely. Prep ingredients in advance and maintain stock levels. Ensure consistency in taste, texture, and appearance. 3. Supervision of Junior Staff Oversee and mentor commis chefs and trainees working in the section. Delegate tasks appropriately and monitor performance. 4. Quality Control Maintain high food quality and presentation standards. Conduct regular checks on portion size, cooking techniques, and seasoning. 5. Health, Hygiene, and Safety Ensure cleanliness and organization of the work area. Follow food safety and hygiene regulations (HACCP). Monitor equipment for cleanliness and report any faults. 6. Inventory and Stock Control Assist in managing stock rotation and minimizing waste. Inform the sous chef or head chef when stock levels are low. 7. Team Collaboration Work closely with other sections and communicate during service. Attend briefings and contribute to daily or weekly kitchen meetings. 8. Training and Development Help train new staff and apprentices. Stay updated on culinary trends and new techniques. Preferred candidate profile - Past experience in Asain cooking would be prefered but not mandatory - Candidates must be from Mumbai

Role: Sous Chef Location : OMR Chennai Site : Reputed Hospital Total Exp : 6 to 11 Years Gross : 55000 Job description 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. If Interested Please share me your resume to chandramouli.r@sodexo.com

Looking for an experienced chef who loves ingredients. Overall responsibility of kitchen's daily operations, food production, menu planning, staff training, monitoring food quality & cost, wastage control, etc. will be some of the responsibilities.

Hiring Multi-Cuisine Chef (North Indian & Maharashtrian, Veg & Non-Veg) in Khopoli. Salary based on skills; hike if food is excellent. Stay & meals available. Minimum 2 yrs experience needed.

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 5-10 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 siddhant.kanojia@sodexo.com

Food & Accommodation Available Roles and Responsibilities Manage daily bakery operations, ensuring efficient production of high-quality products. Supervise a team of bakers to achieve targets and maintain quality standards. Develop new recipes and menus in collaboration with the culinary team. Conduct regular inventory management, ordering supplies, and controlling costs. Ensure compliance with food safety regulations and maintain cleanliness throughout the kitchen. Desired Candidate Profile 8-13 years of experience as a Sous Chef or similar role in a hotel or restaurant setting. Strong knowledge of bakery, confectionery, baking techniques, and food production processes. Certification from IHM or equivalent hospitality training program preferred but not mandatory. Can also connect at siddhant.kanojia@sodexo.com

Role & responsibilities Menu Planning Design customized menus based on client preferences, dietary needs, and seasonal ingredients. Meal Preparation – Cook high-quality daily meals, ensuring taste, presentation, and nutritional value. Grocery Shopping – Source fresh, premium ingredients and manage food inventory. Dietary Accommodation – Prepare meals tailored to allergies, intolerances, or specific diet plans. Kitchen Maintenance – Keep the kitchen clean, organized, and in compliance with hygiene standards. Pantry Management – Monitor and restock pantry and fridge items as needed. Event Catering – Plan and cook for in-home events, parties, or special occasions. Budget Management – Manage food costs and stay within the agreed budget. Client Communication – Maintain open communication to adapt meals and schedules based on feedback. Preferred candidate profile

Role & responsibilities 1) Establish, Implement and maintain FSMS and Conduct gap analysis for FSMS implementation 2)Conduct Management Review Meeting. Report top management on the effectiveness and suitability of FSMS. 3)Manage and organize work of food safety team. 4)Ensure relevant training and competencies for the food safety team. 5)Plan yearly Internal Audit calendar and execute audits. Evaluate auditor, audit progress and summarize audit findings and CA. 6)Ensure compliance of Food safety related statutory and regulatory requirements like FSSAI license, legal metrology etc. 7)Handling international certification like ISO 22000 / FSSC 22000 / HALAL. 10)Prepare training materials and deliver in-house trainings on food safety/quality/process related topics. 8)Frame customer complaint register format, register received complaints, conduct root cause analysis and implement corrective action. 9)Manage all QC (Chemical, Microbiological and Application analysis) activities. Analyze QC reports and present in monthly report in monthly management meeting. 10)Establish HACCP plan, document and review as per adequacy. 11)Establish and implement validation and verification for control measure (OPRP and CCP) 12)Ensure compliance to PRP and Schedule IV checklist. 13)Establish, implement and maintain Food Defense and Food Fraud plan. And conduct VACCP and TACCP assessment. 14)Ensure effectiveness of recall and Traceability procedures. 15)Develop SOPs / work instructions and review as per the document control procedure. 16)Ensure compliance of external lab analysis requirements. 17)Take decision on non-conforming materials and implement corrective action. Preferred candidate profile 10 years experience in Food manufacturing industry

Responsibilities: Prepare ingredients, cook meals, assist with food prep & production. Maintain cleanliness, support kitchen team, adhere to safety protocols.

Assist with general maintenance tasks such as cleaning, repairing, and organizing workspaces Support operations in different departments as needed, including but not limited to production, logistics, and administrative tasks Operate basic machinery and equipment following safety protocols and guidelines Handle physical tasks such as lifting, carrying, and moving materials or products Participate in team meetings and collaborate with colleagues to accomplish goals efficiently Follow instructions from supervisors and communicate effectively to ensure tasks are completed accurately and on time Maintain inventory levels by monitoring stock and reporting shortages or discrepancies Adhere to company policies and procedures regarding health, safety, and environmental regulations Continuously seek opportunities for improvement and suggest innovative solutions to enhance productivity and efficiency Perform other duties as assigned by management

Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

Supervising kitchen staff, including chefs, cooks, and kitchen assistants Assigning duties and responsibilities to kitchen staff, and ensuring that they are performed efficiently and effectively Monitoring food preparation and cooking processes to ensure that food quality and safety standards are met Ensuring that all kitchen equipment and tools are in good working condition and properly maintained Ordering and managing inventory of food supplies, ingredients, and kitchen equipment Ensuring compliance with health and safety regulations and sanitation standards Collaborating with the head chef or kitchen manager to develop menus, create new dishes, and plan special events or promotions Maintaining a positive and professional work environment in the kitchen Assisting in the recruitment, training, and performance evaluation of kitchen staff Excellent leadership, communication, and interpersonal skills

€¢ 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.

€¢ 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.

€¢ 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.

€¢ 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.

Hiring !!! Position Title: Executive Chef Reports To: Site Manager / Unit Manager Location:Chennai Role Description: Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 8 -13 years of experience in hands on cooking Experience in menu planning and production Experience in or exposure to bulk cooking Interested can share resume at chandramouli.r@sodexo.com Gross: 75 K Notice Period : Immediate

Role & responsibilities Ensures product quality in his area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods. Assures food production of the assigned area and gives the right instructions to team to maintain the food production up to standard and Assures minimum food spoilage. Supervises product delivery, ensuring quality and consistency, adequate production quantities, correct execution methods, and picture presentation as the minimum standard. Effectively supervise assigned Galley Staff during operational activity, including monitoring compliance with production and storage requirement such as temperature/ blast-chiller log recording. Always participate to the daily meeting with the Galley management and organizes staff meetings to deliver information on the menus, upcoming production, and events, according to Company Standard. Always controls food consumption in the assigned food production areas trough portions and production control, ensure batch cooking/ preparation process is practice and always meet the cost target. Thinks strategically. Has abroad and forward-thinking approach, focuses on financial results. Continually trains the staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product. Ensures appropriate training and orientation is provided to new-to- vessel / first contract Galley staff. Maintains current, accurate knowledge of public health standards and ensures continuous compliance with all hotel related public health policies. Preferred candidate profile 1. Should have 10 years of schooling 2. Should have fluent english communication 3. Worked in 5 & 4 star hotel or renowned 5 dinning resturant in same capacity Perks and benefits 1. This position will involve travelling to various countries with out any cost. 2. No Cost and comfortable shared cabin accommodations 3. Free meals 4. Exceptional amenities 5. Extensive learning and recreational programs available to all of teammates.