90 Food Quality Jobs

As an Indian Cook, your primary responsibility will be to prepare and cook a diverse range of Indian dishes, both traditional and modern, in a professional and efficient manner. You will be expected to uphold high standards of food quality and hygiene while overseeing the overall kitchen operations. This may involve supervising kitchen staff to ensure smooth and organized processes. Ensuring the cleanliness of the kitchen and strict adherence to food safety regulations will be essential aspects of your role. You will be required to maintain a well-organized and sanitary work environment to guarantee the health and safety of both customers and staff. This is a Full-time, Permanent position that offers a range of benefits including food provisions, health insurance, leave encashment, life insurance, paid sick time, and Provident Fund contributions. The work location for this role is on-site, requiring your presence in person to fulfill the duties effectively. If you are passionate about Indian cuisine and possess the necessary culinary skills and organizational abilities, we welcome you to join our team as an Indian Cook. Your dedication and expertise in preparing and presenting authentic Indian flavors will be valued as part of our kitchen staff.,

As a Multi-Cuisine Executive Chef, you will be leading the culinary team of a brand-new, upscale dining outlet in Surat. Your role involves bringing creativity, consistency, and flair to the kitchen, ensuring a memorable dining experience for our patrons. With a minimum of 5 years of experience in a multi-cuisine kitchen encompassing Indian, Continental, Asian cuisines, you will showcase strong leadership, kitchen management, and team training skills. Your ability to curate and execute creative, well-balanced menus will be instrumental in the success of our culinary offerings. In addition to overseeing food quality, hygiene, and presentation with a hands-on approach, you should hold a minimum Diploma in Culinary Arts or a Bachelors Degree in Hospitality/Culinary. Accommodation and food will be provided, and the salary ranges from 60,000 to 70,000 per month based on experience. By joining our team, you will have the opportunity to be part of a new venture where your vision and creativity are valued. You will lead a talented team in a professionally run kitchen and work in a supportive environment with real growth potential. If you are passionate about the culinary arts and possess the required experience and skills, we invite you to apply directly or send your updated CV to 09879516202. Let's cook up something great together!,

Job description Positition- Quality Manager Industry - FMCG Food Experience - 8+ years Location - Ghaziabad Work Summary - The job includes overall product quality, plant quality & packaging quality responsibilities. Ensuring RM, In-process and Finished goods product quality and safety. Including managing and training of QA/QC team to ensure ISO, 3P, FSSAI and other regulatory specifications. Key Role & Responsibilities: 1. Quality Management System (QMS): Oversee and maintain the QMS, ensuring compliance with all quality standards, including ISO, HACCP, GMP, and other industry-specific regulations. 2. Process Monitoring: Monitor all stages of the snacks production process to identify potential quality issues. Implement corrective actions promptly to mitigate any deviations from quality standards. 3. Product Testing and Analysis: Supervise laboratory staff in conducting tests on raw materials, in-process products, and finished product to ensure they meet nutritional, physical, and microbiological standards. 4. Supplier Quality Assurance: Collaborate with the procurement team to audit and evaluate suppliers, ensuring the quality of raw materials aligns with company standards. 5. Documentation and Reporting: Maintain accurate records of quality checks, audits, and corrective actions. Generate reports and present findings to management, providing insights into quality performance. 6. Continuous Improvement: Identify areas for improvement within the production and quality processes. Develop and implement strategies to optimize quality standards and reduce wastage. 7. Training and Development: Train and supervise quality assurance staff, ensuring they are skilled in the latest testing methods and quality control techniques. 8. Compliance and Audits: Prepare for and lead external and internal audits. Ensure all procedures are aligned with regulatory and industry requirements. 9. Customer Complaints and Feedback: Investigate quality-related customer complaints and implement corrective actions. Provide feedback to teams to prevent future issues. Desired Candidate (Professional/ Technical Competencies)- 1. Basic reading, writing 2. Knowledge of food manufacturing operations 3. Knowledge of food technology, food microbiology, safe food handling procedures and food sanitation practices. 4. Knowledge of Good Manufacturing Practices (GMP), HACCP Principles, ISO 9000, FSSC 22000 & other regulations 5. Ability to design and conduct Quality and Food Safety Audits. 6. Ability to apply sound technical principles to root cause analyses, problem- solving and project management. 7. Familiarity with product regulations, food safety, product labelling and nutrition science including FSSAI. 8. Must possess the ability to coordinate and plan strategically. 9. Success Framework Technical Competencies Food Safety, Food Safety & Quality Management System, Business Knowledge, People Management & Development, Problem Solving, Quality Delivery

The ideal candidate for this role is a seasoned chef with a background in fine dining. As the Chef, you will be responsible for running an efficient kitchen by continuously seeking ways to enhance the menu, preparing high-quality food, and collaborating closely with restaurant managers to oversee the overall food and beverage operations of the restaurant. Your key responsibilities will include consistently preparing innovative and creative cuisine of the highest quality for dining rooms, banquets, and other food facilities to ensure exceptional member satisfaction. You will also manage the kitchen operations efficiently, overseeing areas such as profit management, stock control, waste reduction, hygiene practices, and staff training. It will be your duty to train, develop, and motivate executives, supervisors, and culinary staff to consistently meet and exceed food preparation standards. Displaying exceptional leadership qualities, you will create a positive work environment, provide guidance to employees as needed, and maintain a professional management approach. In addition, you will provide guidance and direction to your team, set performance standards, and monitor their performance to ensure the highest level of service. Utilizing your interpersonal and communication skills, you will lead and influence the kitchen staff, improving service by understanding member needs and offering guidance, feedback, and coaching where necessary. As a Chef, you will be involved in menu development, ensuring updated costing of all dishes, and creating visually appealing food displays. It will also be your responsibility to maintain compliance with food handling and sanitation standards, as well as ensuring that all kitchen equipment is properly maintained and in working order according to local health and Club standards. To qualify for this position, you should hold a degree in Hospitality or Culinary Arts, have at least 15 years of kitchen experience in a similar capacity within a five-star hotel, and experience in leading and supervising junior chefs. You should also possess a strong understanding of P&L Statements, as well as a background in HACCP procedures and their application.,

The job involves assisting in the daily supervision of restaurant operations, including Restaurants/Bars and Room Service, if applicable. You will assist with menu planning, maintain sanitation standards, and support servers and hosts during peak meal periods. Your primary goal will be to enhance guest and employee satisfaction by identifying training needs, developing plans, and implementing them effectively. To qualify for this position, you should have a high school diploma or GED and a minimum of 4 years of experience in the food and beverage, culinary, or related professional area. Alternatively, a 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major from an accredited university, along with 2 years of relevant experience, will also be considered. Your responsibilities will include handling employee questions and concerns, monitoring performance, providing feedback, supervising shift operations, and ensuring compliance with restaurant policies and procedures. You will also manage staffing levels, encourage excellent customer service, address guest issues, and participate in training initiatives. Additionally, you will assist in opening and closing restaurant shifts, analyzing information to solve problems, recognizing quality products and presentations, and supervising daily operations in the absence of the Restaurant Manager. Your commitment to providing exceptional customer service and fostering a positive team culture will be crucial to your success in this role. Marriott International is an equal opportunity employer that values diversity and promotes an inclusive, people-first culture. If you are passionate about delivering exceptional service, embracing new experiences, and contributing to a dynamic team environment, we welcome you to join W Hotels, where curiosity is ignited, worlds are expanded, and every day is an opportunity to inspire and be inspired.,

You will be responsible for preparing ingredients for cooking, which includes portioning, chopping, and storing food. Your duties will also involve washing and peeling fresh fruits and vegetables, as well as weighing, measuring, and mixing ingredients. Following recipes, quality standards, presentation guidelines, and food preparation checklists is essential in order to prepare and cook food. In addition to cooking, you will be required to prepare cold foods and operate various kitchen equipment such as ovens, stoves, grills, microwaves, and fryers. Testing foods to ensure they are cooked adequately and monitoring food quality during preparation are part of your responsibilities. Setting up and breaking down your work station, serving food in proper portions, and maintaining cleanliness by washing and disinfecting the kitchen area, tables, tools, knives, and equipment are also included in your tasks. Ensuring that appliances and food temperatures are correct is crucial. Adherence to all company, safety, and security policies and procedures is mandatory. You will need to report maintenance requirements, accidents, injuries, and unsafe work conditions to your manager, as well as complete safety training and certifications. Maintaining a clean and professional appearance, respecting the confidentiality of proprietary information, and protecting company assets are expected. Communication with others using clear and professional language, developing positive working relationships, supporting team goals, and addressing concerns of fellow employees appropriately are key aspects of your role. Standing, sitting, or walking for extended periods, reaching overhead and below the knees, bending, twisting, pulling, stooping, and moving objects weighing up to 25 pounds without assistance are physical requirements. Any other reasonable job duties assigned by your supervisors should be performed diligently. The preferred qualifications for this position include a high school diploma or G.E.D. equivalent and at least 1 year of related work experience. No supervisory experience, license, or certification is required. As an equal opportunity employer, Marriott International values diversity and maintains an inclusive, people-first culture. Non-discrimination on any protected basis is emphasized, such as disability and veteran status, in accordance with applicable law. Marriott Hotels aims to enhance the art of hospitality globally while ensuring comfort and familiarity. As a host with Marriott Hotels, you will contribute to delivering exceptional service that aligns with the brand's legacy of Wonderful Hospitality. Joining Marriott Hotels means being part of a renowned hospitality brand that values its workforce and promotes a culture of inclusivity and innovation. JW Marriott, a luxury brand within Marriott International, offers associates a unique work experience focused on training, development, recognition, and holistic well-being. Associates are encouraged to pursue their passions in a luxury environment that prioritizes their well-being and growth. The ethos of JW Marriott revolves around taking exceptional care of associates to ensure exceptional guest experiences. By joining JW Marriott, you become part of a global team that fosters personal and professional growth, enabling you to be the best version of yourself.,

Urgent Hiring Alert! Eduvengers Global Services Pvt. Ltd. is looking for talented professionals in the HOSPITALITY sector to join our growing team. OPEN COUNTRIES: 1. SINGAPORE 2. GERMANY 3. IRELAND 4. UNITED KINGDOM 5. CANADA 6. LUXEMBOURG 7. MIDDLE EAST 8. EUROPE Open Positions: Cook/Chef Restaurant Manager/Supervisor Bartenders F&B Service Housekeeping Why Join Us Accommodation & Travel Allowances Meals and Medical facilities will be provided Competitive salary packages Opportunities to work with leading organizations Professional growth and development Location: How to Apply Contact: +91 9818300206 (WHATSAPP AVAILABLE) Email: [HIDDEN TEXT] www.eduvengersglobal.com Apply Now! Don't miss out on this exciting opportunity! Let us help you illuminate your pathway to success! For any additional details or guidance, reach out to us. Join Eduvengers Global Services and step into a brighter future!

As the Sous Chef/Senior Chef de Partie at our fine-dining restaurant, you will be responsible for overseeing all aspects of kitchen operations to ensure the highest standards of food quality, presentation, and service. You will supervise and mentor kitchen staff, providing guidance, training, and feedback to Chef de Parties, Commis Chefs, and Kitchen Assistants. Collaborating with the Culinary Head, you will contribute to menu planning, development, and execution by incorporating innovative and seasonal ingredients while maintaining the restaurant's culinary identity. Your role will also involve ensuring kitchen activities comply with food safety and sanitation regulations, maintaining cleanliness and organization in all food preparation areas. You will manage inventory levels, ordering, and stock rotation to minimize waste and ensure ingredient freshness while optimizing cost control and budget management. Additionally, you will oversee the preparation and execution of complex dishes and specialty items to ensure a flawless dining experience. Leading by example, you will uphold culinary standards, professionalism, and teamwork to foster a positive and collaborative work environment. You will assist in scheduling, labor cost management, and staffing decisions to ensure adequate coverage and optimal productivity. Active participation in menu tastings, kitchen meetings, and performance evaluations is expected, where you can contribute ideas for improvement and innovation. To succeed in this role, you should have proven experience as a Sous Chef or Senior Chef de Partie in a fine-dining restaurant environment. A culinary degree or equivalent qualification from a recognized culinary institution is required. You should possess strong knowledge of Italian, Continental, and European cuisine, including traditional techniques and contemporary trends. Strong leadership and management skills are essential, along with exceptional culinary skills, attention to detail, and a passion for excellence. Your ability to work effectively in a fast-paced environment, prioritize tasks, and maintain composure under pressure will be crucial. Excellent communication and interpersonal skills are necessary for effective collaboration with colleagues at all levels. Being detail-oriented with a focus on quality, consistency, and guest satisfaction is key. Flexibility to work evenings, weekends, and holidays as required is also expected to excel in this role.,

The Indian Hotels Company Limited is looking for Commis I - Bakery to join our dynamic team and embark on a rewarding career journey "Food Preparation: Assist in the preparation of ingredients, mise en place, and basic cooking tasks according to recipes, standards, and guidelines set by the culinary team Station Setup: Set up and organize workstation, equipment, and tools before and during service, ensuring cleanliness, safety, and efficiency in kitchen operations Cooking: Cook and assemble simple dishes, appetizers, salads, and desserts under the guidance of senior chefs, following established recipes and cooking techniques Quality Control: Ensure the quality, freshness, and presentation of food items by adhering to standards for portion sizes, plating, garnishing, and food safety protocols Cleaning and Sanitation: Maintain cleanliness and hygiene in the kitchen, including equipment, utensils, surfaces, and storage areas, following sanitation and food safety procedures Inventory Management: Assist in inventory management tasks, including stock rotation, storage organization, and requisition of ingredients and supplies as needed Team Collaboration: Collaborate with other kitchen staff, including chefs, cooks, and stewards, to coordinate food production, service, and cleanup activities during busy service periods Adherence to Standards: Adhere to company policies, procedures, and standards for food quality, safety, and sanitation, as well as regulations and guidelines set by health authorities "

Prepare and cook dishes according to recipes. Oversee kitchen operations in the absence of the head chef. Ensure food quality and presentation standards. Train and supervise kitchen staff. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Ensure compliance with food safety regulations.

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.

Role & responsibilities Role : Chemist Department : Food Laboratory Roles & Responsibilities : Conduct hands-on chemical analysis of food samples across all major categories (e.g., dairy, cereals, beverages, oils, processed foods, etc.). Ensure compliance with testing protocols as per FSSAI, ISO/IEC 17025, and other relevant standards. Operate and maintain laboratory instruments such as UV-Vis spectrophotometers, tintometers, protein analyzers, etc., used in food testing. Perform routine quality checks and method validation as per standard operating procedures (SOPs). Must have prior experience working in an NABL-accredited food testing laboratory. Participate in at least two NABL audits and support audit preparedness. Maintain and update NABL documentation, including test records, equipment calibration logs, and intermediate checks. Maintenance of audit records and participation in internal audits and proficiency testing (PT) programs. Follow good laboratory practices (GLP) and safety protocols. Preferred candidate profile Education: M.Sc. Chemistry / B.Tech. Food Technology Experience: 2-4 yrs Immediate Joinee only

Responsibilities: * Develop new food products using food technology. * Ensure food safety through HACCP compliance. * Conduct food microbiology testing on snacks and baked goods. Annual bonus Provident fund Food allowance Health insurance

As an Allrounder Chef at The Local Tebal in Mirzapur, you will be responsible for preparing and cooking a variety of dishes, assisting in menu planning, maintaining kitchen cleanliness, and ensuring food quality and presentation meet the restaurant's standards. Your culinary skills and experience in food preparation will be utilized to create delicious meals. Knowledge of kitchen hygiene practices is essential to maintain a clean and safe working environment. You should be able to work efficiently in a fast-paced setting, collaborating with the team to deliver exceptional service. Good communication skills are key to effectively coordinate tasks with your colleagues. Attention to detail and creativity in food presentation will enhance the dining experience for our customers. Previous experience in a similar role would be advantageous, and certification from a culinary school is a beneficial asset. Join our team at The Local Tebal and showcase your culinary expertise while contributing to the success of our restaurant.,

Candidates must have experience in Ready-to-Eat Frozen Chicken Products, including: Chicken Nuggets, Fried Chicken Wings & Crispy Fried Chicken

Job Description Conduct quality checks for Fruits & Vegetables at inward, storage, and dispatch stages. Ensure compliance with company quality standards and customer expectations. Monitor shelf life and handle product grading and sorting. Coordinate with procurement, warehouse, and dispatch teams for quality assurance. Manage rejection, repacking, and waste control processes. Maintain quality reports and daily records for audits and reviews. Train and supervise sorting/labour staff on hygiene and quality handling. Needs to Handle 3 Retail Dark stores Quality of Fruits and vegetables

We are looking for a highly motivated and skilled Commi 3 (Entry-Level Cook) to join our team at Bulls and Bears Bistro. The ideal candidate will have excellent culinary skills and be able to work well under pressure in a fast-paced environment. As a Commi 3, you will play a key role in ensuring the quality and consistency of our dishes. Roles and Responsibility Assist the Chef de Partie in planning and preparing menus for special events and functions. Maintain high standards of food quality, presentation, and safety. Collaborate with other kitchen staff to ensure efficient food preparation and service. Develop new recipes and menu ideas to enhance the dining experience. Participate in inventory management and ordering supplies. Ensure compliance with health and safety regulations and company policies. Job Requirements Proven experience as a cook or commis in a professional kitchen environment. Strong knowledge of food preparation techniques, ingredients, and cooking methods. Ability to work well under pressure and manage multiple tasks simultaneously. Excellent communication and teamwork skills. Familiarity with kitchen equipment and appliances. Commitment to delivering high-quality food products and exceptional customer service.

Hotel Paramos Inn is looking for Commis Chef to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking under the supervision of senior chefs. Follow recipes and ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen area. Assist with inventory management and ordering supplies. Adhere to food safety and hygiene regulations. Participate in training and development activities. Support senior chefs in daily kitchen operations. Assist in menu planning and development.

As a skilled Indian Cuisine Chef, you will be responsible for preparing and presenting authentic Indian dishes with consistency and precision. Your role will involve supervising junior staff to ensure adherence to kitchen standards and hygiene practices. Additionally, you will assist in menu development and conduct new recipe trials for Indian cuisine. Monitoring food quality, portion control, and reducing kitchen wastage will be crucial aspects of your daily tasks. You will also be expected to ensure timely mise-en-place and efficient execution during peak hours. Maintaining cleanliness and compliance with food safety protocols is essential for this role. In this position, managing inventory levels for the Indian section and assisting in the ordering process will be part of your responsibilities. Furthermore, training commis and junior cooks on Indian cooking techniques and plating will be a key aspect of your role. Your contribution to innovation while preserving traditional flavor profiles will be highly valued. This is a full-time position that offers the benefit of food provided. The work location is in person, where you will have the opportunity to showcase your expertise in Indian cuisine and contribute to a dynamic kitchen environment.,

SUMMARY Job Title: Shawarma Chef Job Description: We are seeking a skilled and experienced Shawarma Chef to join our culinary team. The ideal candidate will be responsible for preparing and cooking shawarma dishes while ensuring high standards of food quality, hygiene, and presentation. You will work closely with the Head Chef and the kitchen team to ensure smooth day-to-day kitchen operations. Key Responsibilities: Prepare and cook a variety of dishes, with a primary focus on shawarma, following standardized recipes and techniques. Ensure the quality, portioning, and presentation of all food items meet the restaurant’s standards. Maintain a clean, organized, and hygienic work environment, following food safety regulations at all times. Collaborate with the Head Chef and kitchen staff to maintain efficient workflow and service. Mentor and support junior kitchen staff and assist in stock and inventory management. Requirements Job Requirements: Minimum of 2 years of experience in a similar role, preferably specializing in shawarma. Strong knowledge of shawarma preparation techniques, spices, marinades, and traditional cooking methods. Ability to work under pressure in a fast-paced kitchen environment. Excellent teamwork and communication skills. Attention to detail with a focus on quality and consistency. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Good knowledge of Process Monitoring, food specification, Food Safety, HACCP and ISO22000 Ensure all food safety and quality assurance procedures comply with local, national, and international regulatory standards. Required Candidate profile Should be good in - Labelling requirements Licensing requirements Regulatory requirements Diploma of Food Science and Technology, B. tech or equivalent

We are seeking a seasoned Operations Manager with over 10 years of experience in managing vegetarian restaurants. The ideal candidate will oversee daily operations, ensuring excellence in food quality, customer service, and staff performance while

Industry: Food Processing (Frozen Products) Experience: Minimum 3-7 years in quality assurance/quality control, preferably with frozen food products like French fries, burger patties, momos, gravies, etc.

We are hiring experienced Food Technologist to join our team at a newly established, frozen food processing unit.Hands-on experience with forming lines,understanding of producing formed frozen food products such as burger patties, french fries etc.

This position ensures smooth execution of food preparation, adherence to hygiene and safety standards, inventory control, and team coordination, while delivering consistent product quality and efficiency across all kitchen processes. Required Candidate profile The Jr. Sous Chef / Kitchen Assistant– Kitchen Production plays a pivotal role in supporting the Kitchen Manager in managing day-to-day kitchen operations in a high-paced food production environment.