1400 Food Production Jobs - Page 7

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy 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 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

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy 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 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

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy 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 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

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy 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 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

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy 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 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

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy 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 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

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy 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 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

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy 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 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

Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.

Role & responsibilities JOB SUMMARY Under the general guidance and supervision of the Executive Chef / VP Operations and in accordance with the set policies and procedures of the Company, he/she is responsible for the smooth, efficient and profitable running of Kitchen. Oversees and directs all and any aspects of the Kitchen operations and also officiates in the absence of Executive Chef FUNCTIONAL, SUPERVISORY, MANAGERIAL AND ADMINISTRATIVE DUTIES AND RESPONSIBILITIES: Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef also acts as the intermediary between the kitchen and service staff Planning and directing food preparation: As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly. Managing kitchen staff: The Sous Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she will have to discipline workers who are not performing their job correctly or professionally Training and scheduling: The Sous Chef is in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen. Expediting: The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. Quality Control: The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy Other responsibilities include, but not limited to 1. Supervise the functions of the department employees, facilities, operations and cost on a daily basis. 2. Monitor and control on an on-going basis: a. Quality levels of product and service b. Customer satisfaction and feedback. c. Operating costs. d. Sanitation, cleanliness and hygiene of the entire area under his purview. e. Ensure optimum performance in specific jobs assigned in the above areas. f. Complying with laid down systems and procedure. g. Whether SOPs are understood and implemented by the team. 3. To oversee the services of the kitchen and ensure the highest standards and quality of food at all times. 4. Responsible to maintain statutory records. 5. Supervise, plan and implement duty roster at the Unit. 6. Responsible to ensure cleanliness and hygiene in all areas of operations. 7. Responsible for resolving all guest issues regarding food. 8. Responsible to control and to monitor cost variances for the following:- Food and Beverage, HLP & Manpower 9. Responsible to ensure smooth shift closure and handover. 10. Responsible to prepare departmental budgets and objective manuals with constant review and observations. 11. To Project a positive image of LBF to the external guest. 12. Responsible to ensure that the unit has minimal audit queries and resolve queries at the earliest 13. To motivate the staff and ensure that they are working together as a team. 14. Responsible to monitor and to control wastage. 15. Responsible to carry out any activity which is assigned by the management from time to time. 16. Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action 17. Month end closing of inventory, raw Material items 18. Taking briefing of staff before staffing each Shift 19. Proper maintain of holding & serving temperature of Food etc 20. To maintain targeted food cost 21. To ensure no abusive language is used. ADMINISTRATIVE DUTIES AND RESPONSIBILITIES : 22. Responsible to coach , mentor the team for the next level by way of career progression. 23. Responsible to ensure adherence to the unit training calendar. 24. Responsible for sanctioning leaves of the team. 25. Making KRA reports on monthly & quarterly 26. Responsible to prepare daily, weekly and monthly reports pertaining to all areas of the outlet operations Preferred candidate profile

The International Institute of Hotel Management, Pune, part of India's leading hospitality education brand, is seeking an experienced and passionate Senior Faculty Member in Food Production to join the dynamic academic team. As a Senior Faculty Member, you will be responsible for delivering engaging theoretical and practical sessions in culinary arts and food production, including Bakery. Additionally, you will mentor and guide aspiring chefs for national and international competitions, contribute to academic innovation, curriculum design, and industry-led training modules, as well as stay updated with global culinary trends to bring real-world insights into the classroom. The ideal candidate should possess a graduate or postgraduate degree in Hotel Management with a Culinary specialization, along with a minimum of 7-10 years of teaching and/or industry experience in food production. Strong communication and interpersonal skills are essential, as well as a passion for teaching, mentoring, and shaping the future of hospitality professionals. Joining IIHM Pune offers the opportunity to be part of a global network of hospitality educators and work in a vibrant campus equipped with state-of-the-art kitchens and international exposure.,

We are seeking a Packing Supervisor with experience in machine-based packing of frozen food products.

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for Commi - 2 to join our dynamic team and embark on a rewarding career journey As a COMMI - 2 (Commis Chef Level 2), you will play a crucial role in supporting the kitchen operations by assisting in the preparation and cooking of dishes Under the guidance of senior chefs, you will be responsible for executing a variety of cooking tasks, maintaining cleanliness in the kitchen, and contributing to the overall efficiency of the culinary team The COMMI - 2 position is an intermediate role that requires a combination of culinary skills, teamwork, and a commitment to quality Key Responsibilities:Food Preparation:Assist in the preparation of ingredients and mise en place for various dishes Handle basic cooking tasks, including chopping, marinating, and assembling Cooking:Follow recipes and instructions to cook dishes under the supervision of senior chefs Manage specific kitchen stations as assigned, demonstrating proficiency Quality Control:Ensure that food products meet quality standards in terms of taste and presentation Pay attention to detail in portion control and adherence to recipes Station Coordination:Coordinate with colleagues to ensure the smooth flow of kitchen operations Support the team by multitasking and assisting in various stations as needed Cleanliness and Sanitation:Maintain cleanliness and hygiene in the kitchen area, including proper equipment handling Adhere to food safety and sanitation guidelines Inventory Assistance:Assist in monitoring kitchen inventory levels and informing senior chefs of any shortages Manage stock rotation and storage of ingredients Team Collaboration:Collaborate with other kitchen staff to achieve efficient and effective service Communicate effectively with team members to coordinate tasks Learning and Development:Actively seek opportunities to expand culinary skills and knowledge Take direction from senior chefs and apply feedback for continuous improvement

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for Commi - 3 to join our dynamic team and embark on a rewarding career journey As a COMMI - 3 (Commis Chef Level 3), you will be an integral part of the culinary team, responsible for executing a range of cooking tasks and contributing to the overall success of kitchen operations Building on your culinary experience, you will work under the guidance of senior chefs, demonstrating proficiency in various kitchen stations and ensuring the preparation of high-quality dishes The COMMI - 3 position requires a higher level of culinary skill, attention to detail, and a commitment to delivering exceptional dining experiences Key Responsibilities:Food Preparation and Cooking:Independently handle the preparation and cooking of dishes based on established recipes Execute tasks across different kitchen stations with a focus on quality and consistency Menu Contribution:Collaborate with senior chefs to contribute ideas and suggestions for menu improvements Provide input on optimizing recipes and introducing creative elements to dishes Quality Assurance:Ensure the highest standards of food quality and presentation Conduct taste tests and visual inspections to maintain consistency Station Management:Take ownership of specific kitchen stations, managing all aspects of food preparation Train and guide junior commis chefs in their tasks Cleanliness and Organization:Maintain a clean and organized kitchen environment Adhere to strict hygiene and sanitation standards, including the proper handling of kitchen equipment Inventory Control:Contribute to inventory management by monitoring stock levels and usage Report shortages and assist in the ordering of supplies Adaptability:Demonstrate adaptability by efficiently handling high-volume service periods Assist in the planning and execution of special events or themed menus Continuous Improvement:Actively seek opportunities for professional development and culinary skill enhancement Implement feedback from senior chefs to refine techniques and approaches

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for Commi - 1 to join our dynamic team and embark on a rewarding career journey As a COMMI - 1 (Commis Chef Level 1), you will be an essential member of the kitchen team, responsible for assisting in the preparation and cooking of dishes under the guidance of senior chefs Your role involves executing basic cooking tasks, maintaining cleanliness in the kitchen, and ensuring that food is prepared to meet quality standards The COMMI - 1 plays a foundational role in the culinary team, contributing to the overall success of the kitchen operations Key Responsibilities:Food Preparation:Assist in the preparation of ingredients and mise en place for various dishes Execute basic cooking tasks, such as chopping, peeling, and marinating Cooking:Follow recipes and guidelines to cook dishes under the supervision of senior chefs Monitor cooking times and temperatures to ensure food quality Station Support:Support chefs at specific kitchen stations as assigned Coordinate with colleagues to ensure a smooth flow of kitchen operations Quality Control:Ensure that food products meet quality and presentation standards Follow proper portion control and food safety guidelines Cleanliness and Sanitation:Maintain cleanliness and hygiene in the kitchen area Adhere to sanitation and safety standards, including proper handling of kitchen equipment Inventory Management:Assist in monitoring and managing kitchen inventory Notify senior chefs of low stock items or equipment issues Team Collaboration:Collaborate with other kitchen staff to achieve efficient and effective kitchen operations Communicate effectively with team members to ensure smooth service Learning and Development:Actively seek opportunities to learn and improve culinary skills Take direction from senior chefs and apply feedback for skill enhancement

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for Commi - 3 to join our dynamic team and embark on a rewarding career journey As a COMMI - 3 (Commis Chef Level 3), you will be an integral part of the culinary team, responsible for executing a range of cooking tasks and contributing to the overall success of kitchen operations Building on your culinary experience, you will work under the guidance of senior chefs, demonstrating proficiency in various kitchen stations and ensuring the preparation of high-quality dishes The COMMI - 3 position requires a higher level of culinary skill, attention to detail, and a commitment to delivering exceptional dining experiences Key Responsibilities:Food Preparation and Cooking:Independently handle the preparation and cooking of dishes based on established recipes Execute tasks across different kitchen stations with a focus on quality and consistency Menu Contribution:Collaborate with senior chefs to contribute ideas and suggestions for menu improvements Provide input on optimizing recipes and introducing creative elements to dishes Quality Assurance:Ensure the highest standards of food quality and presentation Conduct taste tests and visual inspections to maintain consistency Station Management:Take ownership of specific kitchen stations, managing all aspects of food preparation Train and guide junior commis chefs in their tasks Cleanliness and Organization:Maintain a clean and organized kitchen environment Adhere to strict hygiene and sanitation standards, including the proper handling of kitchen equipment Inventory Control:Contribute to inventory management by monitoring stock levels and usage Report shortages and assist in the ordering of supplies Adaptability:Demonstrate adaptability by efficiently handling high-volume service periods Assist in the planning and execution of special events or themed menus Continuous Improvement:Actively seek opportunities for professional development and culinary skill enhancement Implement feedback from senior chefs to refine techniques and approaches

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for DCDP to join our dynamic team and embark on a rewarding career journey The Demi Chef de Partie (DCDP) is a junior supervisory position in the kitchen, responsible for assisting the Chef de Partie in preparing and delivering high-quality dishes The DCDP helps maintain the section's efficiency and cleanliness and ensures adherence to food safety and quality standards Key Responsibilities:Food Preparation: Assist the Chef de Partie in preparing, cooking, and presenting dishes in the designated section of the kitchen Recipe Execution: Follow established recipes and guidelines to maintain consistency in food preparation and presentation Station Management: Help manage and organize the assigned station, ensuring it is well-stocked, clean, and ready for service Quality Control: Ensure that all dishes leaving the section are of high quality and meet the established standards Food Safety: Adhere to all food safety and hygiene standards, including proper food handling and storage Assistance to Chef de Partie: Collaborate with the Chef de Partie in managing the kitchen team, inventory, and ordering supplies for the section Training and Supervision: Provide guidance and training to junior kitchen staff and apprentices Menu Development: Contribute ideas for menu development and participate in testing and refining new dishes Cleanliness: Maintain a clean and organized working environment, including proper cleaning and maintenance of kitchen equipment

Job Overview Supplier Quality Inspector Kochi, India Status: Full Time Job Category: Quality Assurance Sourcing Relevant Work Experience: 3 to 5 Years (Manufacturing or Engineering) Work Location: Delhi, India Job Summary Reporting to the Asst Quality Assurance Manager, implement daily inspection at office or at supplier on-site, and support the line manager to do documentation of inspection database, based on Delhi/Kochi A Day In The Life Inspector Execution Do daily inspection at factory side, to make sure all goods passed inspection meet our quality requirement; And can handle and communicate probably with factory and internal colleagues if there are any failure detected during pre-shipping inspection, able to report the issue immediately to the line manager and discuss with SQS if the issue needs to be highlighted to Engineering team at US; Inspect new product sample at office or on-site at supplier arranged by line manager or SQS Support line manager or SQS to review the inspection ability of supplier, and control method for the key parameter (such as key dimension, hardness, tensile, etc) together with line manager or SQS or based on the instruction from SQS, Do other on-site check and audit based on the instruction from SQS or line manager, Do the documentation of inspection data base and summary it to SQS as required (weekly/monthly/yearly), Other tasks from manager from time to time, What will help you thrive in this role Knowledge, Skills And Abilities Knowledge of operation testing equipment such as VSM, tensile equipment, hardness test, spectrum analysis, microstructure analysis, etc Knowledge of reading the drawing in English, Must be able to read and interpret engineering prints and drawings Knowledge of the basic concept for quality management, sampling rate, AQL, and the basic handle method when failure detected, Knowledge of casting, stamping, forging process is appreciated, Education And/or Experience 3+ years as an inspector at factory Bachelors Degree OR Diploma Good communication Skills in English and Hindi Strong analytical, interpersonal and communication skills

Responsibilities: Maintain cleanliness & organization of kitchen area Prepare ingredients according to recipes Assist with food production during peak hours Collaborate with team on menu planning & inventory management

leadership and hands-on kitchen work, encompassing menu creation, staff management, budget control, and ensuring high-quality food production and sanitation standards. Required Candidate profile Menu Development,Staff Management,Kitchen Operations,Quality Control,Inventory & Cost Control,Budgeting & Financial Planning,Health & Sanitation,Vendor & Supplier Relations,Trend Analysis,competitive.

We are seeking an experienced Head Chef As the Head Chef, you will be responsible for overseeing the entire kitchen, including menu development, food preparation, quality control, staff management, and ensuring a smooth and efficient operation Oversee the preparation and cooking of all menu items to ensure consistency and quality Maintain high standards of food safety and quality