1400 Food Production Jobs - Page 9

Responsibilities: Conduct demos, workshops, and presentations for assigned bakeries. Prepare various baked goods like cakes, cookies, pies, and bread, using both traditional and modern recipes. Develop new desserts to enhance menu offerings and attract customers. Decorate pastries with various icings and toppings for visually appealing presentations. Manage baking ingredient inventory and ensure stock availability within budget. Check ingredient quality and maintain baking equipment. Guide and motivate co-workers. Travel 15-20 days per month for work-related purposes. Must have a personal vehicle. Pastry Chef, Baking, Cake Decoration, Bakery Demonstration, Recipe Development, Workshops, Dessert Creation, Bread Making, Ingredient Management, Quality Check, Food Presentation, Team Leadership, Travel, Vehicle Required.

Managing a shift wise team ,maintaining high level of milk-milk products production, Supervising activities of the dairy processing& packaging& prepare report production, quality & operational performance and ensuring product safety and quality.

candidate should have background on food production, prefer continental cuisine, Chinese and Indian food knowledge also can apply, one year complete you will get one month paid leave, yearly salary increment will get depends on your performance,

Educational Requirements Master Of Comp. Applications,Master Of Engineering,Master Of Science,Master Of Technology,Bachelor Of Comp. Applications,Bachelor Of Science,Bachelor of Engineering,Bachelor Of Technology Service Line Engineering Services Responsibilities Key Responsibilities :1. Support the SAP Recipe Development solution by replicating the reported issues and providing solution.2. Work closely with technical resources to drive the execution of solution.3. Test the solution and provide knowledge transfer to L2 support team and regression testing team.Technical Experience :1. SAP PLM, SAP Recipe Development (specifications, recipes, label sets, BOMs) preferably for Food & Beverages client.2. Thorough understanding of the standard solution.3. Should have worked on functional design documents for enhancements.Roles & responsibilities Additional Responsibilities: Ability to develop value-creating strategies and models that enable clients to innovate, drive growth and increase their business profitability Good knowledge on software configuration management systems Awareness of latest technologies and Industry trends Logical thinking and problem solving skills along with an ability to collaborate Understanding of the financial processes for various types of projects and the various pricing models available Ability to assess the current processes, identify improvement areas and suggest the technology solutions One or two industry domain knowledge Client Interfacing skills Project and Team managementAdditional information(Optional) Technical and Professional Requirements: 1) DMS, ECTR or2) Recipe Development or3) Engineering Record/Change Record or4) SAP VC/AVC or5) SAP ABAP with Webdynpro Preferred Skills: Technology->PDM / PLM->PDM / PLM - ALL

Job Description Having 15+ yrs of exp in PHP Design, develop, unit testing and maintain high-quality web applications and services using PHP, Symfony, MySQL, HTML, CSS, and jQuery, Collaborate with cross-functional teams to gather requirements, analyze technical specifications, and translate them into scalable solutions, Architect and implement efficient and reusable code, following best practices and coding standards, Perform code reviews, provide constructive feedback, and mentor junior developers to foster a culture of continuous improvement and knowledge sharing, Troubleshoot and debug complex issues, ensuring optimal performance, reliability, and security of applications, Work closely with stakeholders to understand business objectives, prioritize tasks, and deliver solutions that meet or exceed expectations, Participate in agile development methodologies, including sprint planning, daily stand-ups, and retrospective meetings, to deliver high-quality software on time and within budget, Contribute to the technical documentation, including system architecture diagrams, API documentation, and user guides, to facilitate seamless collaboration and knowledge transfer, Proactively identify opportunities for process improvements, automation, and optimization to streamline development workflows and increase productivity, Solid understanding of object-oriented programming principles, design patterns, and data structures, Experience with RESTful API development, integration, and consumption, Familiarity with version control systems (e g , Git), continuous integration/deployment tools, and agile methodologies, Excellent problem-solving skills, with a keen attention to detail and a passion for delivering high-quality software solutions, Strong communication skills, both written and verbal, with the ability to effectively collaborate with team members and stakeholders, Proven ability to work independently and manage multiple tasks/projects simultaneously in a fast-paced environment, Should lead a team of 6 to 8 members, Additional Information At Tietoevry, we believe in the power of diversity, equity, and inclusion We encourage applicants of all backgrounds, genders (m/f/d), and walks of life to join our team, as we believe that this fosters an inspiring workplace and fuels innovation ?Our commitment to openness, trust, and diversity is at the heart of our mission to create digital futures that benefit businesses, societies, and humanity, Diversity,?equity and?inclusion (tietoevry)

Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Be we'll versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Qualifications Degree or Diploma in Hotel Management or Relevant Degree Additional Information Tandoor

Daily operations of a kitchen, ensuring food preparation, service, and safety standards are met. They manage kitchen staff, maintain inventory, and enforce hygiene protocols. menu planning, staff training, and ensuring smooth kitchen workflow.

As a Team Member at Cutie Pie Cake Shop , you will be the face of our brand greeting customers, managing orders, assisting with cake selections, and ensuring a delightful in-store experience. This role requires strong communication, a positive attitude, and a genuine love for customer service and cakes! Key Responsibilities: Customer Service & Sales Greet and assist customers warmly as they enter the shop Understand customer needs and recommend suitable products Handle in-store and phone orders, including custom cake requests Upsell products and suggest combos or add-ons Ensure customer satisfaction and manage feedback or complaints politely Billing & POS Operation Handle billing and cash/card payments through POS system Issue receipts and maintain daily cash register records Ensure accuracy in billing and reporting Product Display & Stock Management Arrange cakes, pastries, and items attractively in display counters Monitor product freshness and rotate stock as needed Assist with daily inventory and stock checks Cleanliness & Shop Presentation Maintain a clean and hygienic counter and customer area Ensure all food handling complies with health and safety standards Restock packaging, cutlery, and display materials as needed Order Coordination Coordinate with the kitchen or central bakery for order updates Inform customers about pick-up or delivery timings Assist with online/delivery app orders if applicable Required Skills & Qualifications: 12th pass or graduate (any stream) Minimum 6 months 1 year of retail or food service experience preferred Strong communication skills in English and local language Customer-focused with a pleasant personality Basic computer and billing/POS knowledge Ability to work in shifts, weekends, and holidays Benefits: Statutory benefits : PF, ESI, Paid Leaves Staff discounts on products Paid leaves Uniform provided On-the-job training and opportunities for growth

Role & responsibilities Sous Chef - All cuisine Support Chefs in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. Motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. DCDP, CDP & Commis Baker/Indian/Chinese/Continental/Tandoor/Thai Preferred candidate profile Knowledge of cuisine Presentable Good Communication Comfortable to work any where in India Must have experience in Hotels& Restaurant Industry Perks and Benefits As per company norms **interested candidates share cv on Whatsapp - 7838652810,9355989169**

Responsibilities: * Maintain kitchen cleanliness & organization * Collaborate with team on menu planning & cost control * Assist senior chefs during busy periods * Prepare ingredients under supervision Provident fund

Position: Assistant Manager / Manager Production (Fish / Chicken / Mutton) Location: Shilphata, Thane Qualification & Experience Bachelors degree in Food Technology, Food Science or Any 8-10 Years Of experience in Food Production Minimum 2-3 years experience in production of Fish/Seafood/Chicken/Mutton products. Proven team handling experience – managing supervisors (not workers). Willing to work in rotational shifts with weekday offs (Mon–Thu). Key Responsibilities: Oversee daily production operations ensuring product quality, timely delivery, and profitability. Supervise and guide production supervisors, assigning roles based on skills and demand. Implement production standards, SOPs, and processes to ensure high-quality output. Monitor shop floor activities for compliance with quality, safety, and hygiene standards. Collaborate with Sales & Marketing for product launches, seasonal products, and regular sales support. Coordinate with the Quality team to ensure finished goods meet specifications. Maintain accurate inventory records of raw materials and finished goods; ensure proper storage. Plan and forecast to identify risks and take preventive action. Drive process improvements to enhance efficiency, reduce waste, and meet production targets. Oversee equipment upkeep, maintenance, and repair for uninterrupted operations. Ensure adherence to food safety regulations and factory compliance requirements. Prepare and present daily/periodic production reports to management.

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest, and owner expectations. As the Executive Chef at Grand Hyatt Kochi, you will function as the Production Manager for the Food and Beverage Department, ensuring that all outlets and banquets operate successfully and in accordance with the hotel's standards, while also maintaining individual profitability. To qualify for this role, you should ideally have an apprenticeship or professional diploma in Food Production. A minimum of 2 years of work experience as an Executive Chef or Executive Sous Chef in a larger operation is required. Strong practical, operational, and administrative skills are essential, along with a creative flair to excel in this position.,

Create and modify menus to meet quality standards and guest preferences. Stay abreast of culinary trends and introduce new dishes. Develop cost-effective menus while maintaining high-quality standards.

We are seeking a talented and passionate Demi Chef De Partie to join Fairmont Jaipur. As a key member of our kitchen staff, you will work closely with the Chef de Partie to ensure the highest standards of food quality and presentation while contributing to the overall success of our culinary operations. Assist in the preparation and cooking of dishes according to recipes and quality standards Contribute to menu development by proposing new recipes and innovative culinary ideas Ensure proper food storage and handling practices to maintain food safety and quality Collaborate with kitchen staff to maintain a clean and organized work environment Support the Chef de Partie in managing daily kitchen operations and staff coordination Oversee food production and presentation during service times Monitor and control food waste to optimize kitchen efficiency Participate in inventory management and stock rotation Train and mentor junior kitchen staff members Maintain compliance with all health and safety regulations, including HACCP guidelines Step in for the Chef de Partie when necessary, demonstrating leadership and decision-making skills

A Chef De Partie will support the Chefs and kitchen brigade to deliver great food and ensure food production meets the highest standards. What will I be doing As a Chef De Partie , you are an integral part of the delivery of great food to all Guests across our food outlets. A Chef De Partie supports the senior Chefs on a day-to-day basis by performing the following tasks to the highest standards: Ensure consistent food production that meets the high quality brand standards expected by the Company Ensure food production and delivery is done in a timely manner Avoid wastage in food production Provide support to the kitchen brigade

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.

Responsible for coordinating all work requests coming in through email, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure

Responsible for producing and presenting food items to meet client expectations and Sodex standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policy Taste the food before service beginsOrganize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and discipline Allocate duties for all kitchen staffEnsure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for 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 In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for 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 In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for 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 In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for 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 In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for 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 In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - South Indian to join our dynamic team and embark on a rewarding career journey Responsible for coordinating all work requests coming in through e mail, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - Indian to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo Indiastandards 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

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