401 Food Quality Jobs - Page 14

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants Assign tasks, set expectations, and ensure a well-functioning kitchen team Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes Recipe Development: Contribute to the creation, refinement, and standardization o...

We are having an opening with us for Assistant Manger HSE (Food Safety) role!! Roles and Responsibilities Ensure compliance with food safety regulations, including HACCP principles and hazard identification. Conduct regular audits to identify areas of improvement in hospitality operations. Develop and implement effective training programs for staff on food quality control, safety management, and HSE best practices. Manage audit compliance by tracking progress against set targets and providing recommendations for corrective actions. Collaborate with cross-functional teams to maintain high standards of hygiene and cleanliness throughout the facility. Desired Candidate Profile 4-9 years of expe...

Reporting to - Head-Quality and Nestle Food Safety Institute Main Purpose of the Job 1.Responsible for conducting scientific research in the area of food safety in line with global strategy. 2.Lead, manage and support projects aligned to NIFSAS/NFSI strategy to deliver business needs as per defined timelines. 3.Carry out Lab activities end to end and ensure the proficiency and optimal functioning of the lab in line with Nestle and/or IS 17025 GLP & Safety protocols. 4.Maintaining all documentation in line with Nestle requirements (E.g. For projects, i2l, analysis, data management, CAPEX, budget, training, key decisions, etc.) Scientific Research & Technical Assistance - Lead, manage and supp...

Roles and Responsibilities Oversee implementation and monitoring of food quality and hygiene standards. Manage and operate the food testing lab including sampling, microbiological and chemical testing of raw and cooked products. Conduct routine quality checks, audits, and surprise inspections at branches. Collaborate with Purchase, Production, and Operations teams to ensure incoming material and prepared food meet Annapoorna standards. Maintain and update SOPs for food safety and hygiene practices in line with FSSAI and internal benchmarks. Ensure compliance with all legal and safety norms, including FSSAI documentation and licensing. Required Skills & Qualifications: Strong lab background w...

Chef de Partie (Head of Kitchen Ops) – NK’s Janta Kitchen Lead daily kitchen ops, manage prep & team, maintain hygiene & inventory. Must have 3–5 yrs exp (cloud kitchen/QSR preferred) & strong culinary skills. Based in Andheri West. Perks and benefits Paid Leaves Paid Sick Leaves Meals Provided

The Cook is responsible for preparing high-quality food items in accordance with recipes, quality standards, and presentation guidelines. This role involves monitoring food quality and quantity, maintaining food logs, assisting with kitchen operations during busy periods, and supporting management with training and team coordination. The Cook ensures compliance with safety, sanitation, and company policies while maintaining a professional work environment. Key Responsibilities: Prepare special meals and substitute items as needed. Regulate temperatures of ovens, broilers, grills, and roasters to ensure proper cooking. Pull food from freezer storage to thaw safely in refrigerators. Ensure pro...

B.Tech / M.Tech in Food Technology or related Subject Min 8+ yrs of expn in any food manufacturing or packed food items Skills in Production and Planning / Quality / Team Mgmt / Equipment handling / Inventory. Strong at FSSAI / HACCP / GMP / ISO

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations Here, we believe in you and what you bring to the table There are many opportunities for development and advancement Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet Together, we embody the vision of responsible hospitality, Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster, Job Description Scope of position: Reporting to the Sous Chef, the Chef de P...

Destination HotelsYou will be responsible to provide an excellent and consistent level of service to your customers. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Bakery & Pastry skills / good hygiene knowledgeCommis Chef - Bakery & Pastry 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. Pa...

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. Coord...

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. Coord...

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. Coord...

Overall charge of Outlet Kitchen. Experienced, Creative & passionate. Manage daily operations & Staff to ensure highest quality of cuisine is served and food & labor cost goals met. Supervises Production, Verifies Presentation & Vendor Management Required Candidate profile Required Candidate profile Diploma/Degree in Culinary Arts 5+ yr experience in a back-of-house management Hands-on experience of Indian/Tandoor, Asian/European Significant Experience as a Chef.

Job Description: The Corporate Chef will be responsible for leading and managing all aspects of QSR department within our organization. This individual will play a crucial role in developing and executing our product strategy, ensuring that our offerings are of the highest quality, taste, and presentation. Key Responsibilities: 1. Product Development: Lead the development of new products from concept to execution, ensuring they align with market trends, customer preferences, and company standards. o Collaborate with cross-functional teams, including marketing, sales, and operations, to bring new products to market efficiently and effectively. o Conduct regular market research and competitive...

EXPERIENCE – Minimum 4 years Experience as a Assistant Quality Manager in any restaurant or FOOD PRODUCTION INDUSTRY

Roles and Responsibilities Ensure compliance with food safety regulations, standards, and company policies through hazard identification, risk assessment, and implementation of controls. Conduct regular safety inspections to identify non-conformities and implement corrective actions. Develop, maintain, and update HSE documentation such as procedures, work instructions, and records. Provide training on food safety principles, hazard analysis, and risk management to employees. Collaborate with cross-functional teams to ensure effective implementation of HSE management systems. Desired Candidate Profile 4-9 years of experience in Food Industry with a degree in B.Sc (Food Technology) or MPHIL (F...

Roles and Responsibilities Conduct quality analysis of raw materials, in-process samples, finished products, and stability studies to ensure compliance with specifications. Prepare BMRs (Batch Manufacturing Records) for new batches and review them before release. Perform microbial testing on raw materials, bulk samples, and finished products using standard methods like MLT (Microbial Limit Test). Ensure proper documentation of all quality activities, including test results, observations, and actions taken. Collaborate with cross-functional teams to resolve quality issues related to product development, manufacturing processes, or packaging.

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control. Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards. Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants. Assign tasks, set expectations, and ensure a well-functioning kitchen team. Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes. Recipe Development: Contribute to the creation, refinement, and standardizat...

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. Coord...

We are hiring for the role FSQA Specialist Roles and Responsibilities: Inspect incoming rice and other food products for quality parameters such as moisture content, foreign matter, broken grains, and discoloration . Ensure strict compliance with internal quality standards , customer specifications, and regulatory requirements (USDA, FSSAI, etc.). Monitor and maintain food safety programs including HACCP, GMP, and sanitation protocols . Review and validate supplier documents like Certificates of Analysis (COA), test reports, and compliance records. Maintain accurate quality inspection reports , non-conformance records, and documentation logs. Collaborate with procurement and supplier teams t...

Responsibilities: Conduct sensory evaluations of beverage samples Identify off-notes and suggest improvements Recommend changes to make products market-ready Manage sensory panels and train panelists Maintain sensory reports and evaluation record Food allowance Travel allowance House rent allowance

Key Responsibilities: Maintain high standards of cleanliness and hygiene in the kitchen Plan and cook meals for lunch and occasional meetings Ensure timely meal preparation and serving Maintain kitchen inventory and coordinate grocery/ingredient purchases Serve meals to directors/senior executives professionally Key Skills: Expertise in Indian cuisine Knowledge of hygiene & food safety standards Experience in cooking for senior officials/corporate kitchens Kitchen organization and meal planning Polite, punctual, and trustworthy

Looking for a skilled, hands-on Manufacturing Trainer to train individuals and groups in producing millet-based breakfast powders. Guide trainees through every stage from raw material selection to mixing, hygiene, packaging, and shelf-life management Required Candidate profile 1. Experience in millet-based food manufacturing or processing, especially powders, mixes, or health foods 2. Strong understanding of food-grade machinery standards 3. Good in English and Hindi

Position Summary The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions of the Job Essential Functions Production Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation Promote customer service by investigating and resolving food quality and service complaints Coordinate the preparation and d...

Responsibilities: * Manage kitchen operations: food prep, menu planning, F&B service. * Collaborate with head chef on culinary strategies. * Ensure food quality & hygiene standards. Food allowance Annual bonus Provident fund