90 Food Quality Jobs - Page 2

Key Responsibilities - 1. Quality Management System (QMS) : Develop, implement, and maintain QMS in line with industry best practices and compliance standards. Ensure quality standards are met as per the standards followed in ISO, EIA, BIS, FSSAI etc 2. Regulatory Compliance : Ensure that all products and processes comply with government regulations and safety standards. Conduct regular audits and inspections to maintain high standards of hygiene and safety. 3. Product Testing and Analysis : Oversee the testing of raw materials, in-process items, and finished products to ensure consistency and quality. Ensure quality of raw milk received to final finished products for the market Support the processing activities for ensuring quality in process by coordinating with production daily. Check and control quality of water used for processing activities. Manage and review laboratory results and adjust processes accordingly. 4. Quality Assurance : Work with procurement and suppliers to ensure incoming raw materials meet established quality standards. Create systems in assurance for ease of process administration such as standard procedures and testing procedures for critical parameters which decide the production process. Create systems in Quality inspection and control for reducing the time of testing and critical metrics to be monitored for process compliances [Go or NO Go decisions] Evaluate cost of quality Vs cost of production and take decisions for reprocessing or draining the milk recovered due to leakage in packing and market returns. Keep control samples of finished products in cold storage / refrigerators with batch numbers as a batch sample and the reports till the expiry of the product. Coordinate with purchase for purchase of required equipments and service of existing machineries/ tools / equipments used in quality Coordinate with purchase and ensure the indents raised by the department on requirements of chemicals, testing consumables etc., Coordinate with BMC manager on improvisations required for receiving better quality of milk based on RMRD quality reports. 5. Documentation and Reporting : Maintain accurate documentation for all quality control activities and audits. Prepare detailed reports for management, highlighting quality trends, issues, and resolutions. Prepare schedules for maintenance on cleaning process of critical pipelines if indicated by microbiological reports. Take action and restore them to production jointly. Ensure the cycles for recalibration of all testing and measuring equipment are done in timeCollect the log of milk receipt, opening and closing stocks and testing and quality clearance and validate the same for ageing of the milk every day. Customer Complaint Management : Investigate customer complaints related to product quality and implement effective corrective measures. Keep watch on the process parameters and ensure that the SOPs are followed. Analyse the data and identify solutions or measures to improve the quality of the process delivered. Attending and eliminating the repeated customer complaints. Desired Candidate Profile 10-15 years of experience in Quality Assurance/Quality Control in FMCG industry, preferably with expertise in dairy products. MS/M.Sc(Science) degree in relevant field such as Dairy Technology or Food Technology.

responsible for overseeing all aspects of a manufacturing plant's operations, ensuring smooth & efficient production while maintaining quality standards and safety regulations. manage production, control costs, develop strategies for improvement Required Candidate profile Graduate 8-12yrs exp. in FMCG industry as plant head or Manager . Expert with Collaborate with Production, Procurement and sales teams to develop comprehensive production plans and schedules.

Quality Head 1.Daily & weekly Customer complaints & customer Return Analysis DC wise(T1 &T2) & DS wise & initiate the corrective action corrective actions. Publish dashboard to Region & HO. 2.Monitor the F&V inventory holding at each loaction at DC level 3.Ensuring F&V DC processes & Packaging manual is 100% followed 4.Monitor DS Process & F&V quality process adherence 5.Training of Manpower- DS QC/DC QC/CC QC/NS QC 6.Improve the incoming quality from CC 7.Ensuring F&V dump is less than2.5% including DC & DS. 8.HACCP compliance- Initiation & Roll out in coordination with HO team 9.Visit Each CC & DS at least once a fortnight.

Reporting to - Head-Quality 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 client and/or IS 17025 GLP & Safety protocols. 4.Maintaining all documentation in line with Client requirements (E.g. For projects, i2l, analysis, data management, CAPEX, budget, training, key decisions, etc.) Scientific Research & Technical Assistance - Lead, manage and support scientific research projects and experiments to deliver business needs aligned to global strategy in collaboration with NIFSAS, NFSI China, NPTC's, NQAC, CO-QM, Markets, Academia and Analytical Partners, etc. Support other ongoing NFSI & R&D projects as core/extended team members. - Document all scientific research as per i2l and/or other Technical Assistance(TA) /Proof of Concepts (POC) - I2L or POC - IP/ Patents and update for relevant governance mechanisms - Validate and establish validation dossiers for new and existing methods according to Client validation standards as required within project activities - Provide reliable analytical data in a timely manner to support projects for R&D, NIFSAS or Market. - Build and document knowledge (Laboratory Instructions/SOP's/R&D Reports) from projects and/or about latest methods, trends and developments in relevant field - Method Completion, Transfer and Deployment end to end in line with relevant stakeholders (NIFSAS/NFSI, R&D, Market, NQAC, etc.). Support Markets/NQAC in implementing method updates, alternative methods and in establishing monitoring plans. -Support relevant stakeholders in Market and above market for any trouble shooting, duly compensated with science based facts/ literature/ evidence for any escalated business challenges - Digitalization initiatives/ mechanisms like early warnings - Share /present results/methods in written and oral form to internal & external stakeholders as per confidentiality principles

Managing and leading the bakery department Hands on experience in viennoiserie Prepare and cook various bakery items (breads, pastries, cakes, etc.) Assist in developing and implementing new menu items. Manage and train junior staff.

We are looking for Corporate Chef who has speciality of Chinese or Continental. Should have experience of running multiple chain of Restaurant.

Responsible for establishing food science lab at the organization. Productionising R&D products. To have exposure in deriving the quality standards of food product and lab instruments and equipments. To have exposure in QMS - FSSAI, ISO systems and GMP.

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.

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.

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.

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 of recipes, portion control, and cooking techniques Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards

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 of recipes, portion control, and cooking techniques Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards

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 experience in Food Safety & HSE Management or related field (Hospitality industry preferred). Strong knowledge of HACCP principles, Hazard Identification, Audit Management, Training, Audit Compliance, Food Quality Control, Food Quality Assurance. Proven track record of implementing successful HSE initiatives that improve operational efficiency while ensuring regulatory compliance.

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 support scientific research projects and experiments to deliver business needs aligned to global strategy in collaboration with NIFSAS, NFSI China, NPTC's, NQAC, CO-QM, Markets, Academia and Analytical Partners, etc. Support other ongoing NFSI & R&D projects as core/extended team members. - Document all scientific research as per i2l and/or other Technical Assistance(TA) /Proof of Concepts (POC) - I2L or POC - IP/ Patents and update for relevant governance mechanisms - Validate and establish validation dossiers for new and existing methods according to Nestl validation standards as required within project activities - Provide reliable analytical data in a timely manner to support projects for R&D, NIFSAS or Market. - Build and document knowledge (Laboratory Instructions/SOP's/R&D Reports) from projects and/or about latest methods, trends and developments in relevant field - Method Completion, Transfer and Deployment end to end in line with relevant stakeholders (NIFSAS/NFSI, R&D, Market, NQAC, etc.). Support Markets/NQAC in implementing method updates, alternative methods and in establishing monitoring plans. -Support relevant stakeholders in Market and above market for any trouble shooting, duly compensated with science based facts/ literature/ evidence for any escalated business challenges - Digitalization initiatives/ mechanisms like early warnings - Share /present results/methods in written and oral form to internal & external stakeholders as per confidentiality principles

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 with experience in microbiological testing, shelf-life studies, and contamination prevention. Knowledge of HACCP, ISO 22000, and FSSAI standards.

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 proper portion sizes, arrangement, and food garnish for all dishes. Maintain accurate food logs and monitor the quality and quantity of food prepared. Communicate assistance requirements during busy periods to maintain smooth operations. Inform the Chef about excess food items for potential use in daily specials. Notify Food & Beverage service staff regarding menu specials and out-of-stock items. Prepare and cook food according to recipes, quality, and presentation standards, including cold food preparation. Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching kitchen staff. Serve as a role model within the team. Follow all company safety, security, and sanitation policies and procedures. Report maintenance needs, accidents, injuries, and unsafe conditions promptly. Complete required safety training and certifications. Maintain a clean and professional uniform and personal appearance. Protect company assets and maintain confidentiality of proprietary information. Anticipate and address guest service needs effectively. Communicate clearly and professionally with team members and other departments. Develop and maintain positive working relationships and support team goals. Listen and respond appropriately to employee concerns. Ensure adherence to all quality expectations and standards. Perform physical tasks including standing, sitting, walking for extended periods, and reaching, bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance. Perform other reasonable duties as requested by Supervisors. Preferred Qualifications: Education: Technical, Trade, or Vocational School Degree. Related Work Experience: Minimum of 3 years in a related culinary or food preparation role. Supervisory Experience: None required.

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 Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors They will be able to fully manage sections assigned to them and supervise staff Always act in a professional manner using the companys Mission, Vision, and Values The Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great, Responsibilities Communication and Conduct Attend daily shift briefings to keep yourself informed of daily operational requirements, Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef Lead by example using AccorHotelss: Mission, Vision & Values Communicate daily with supervisors to ensure open lines of communication, Ensure all kitchen colleagues are aware of standards & expectations, Promote a fun/ professional and disciplined work environment, Actively share ideas, opinions & suggestions in daily shift briefings, Always present yourself in a full chefs uniform following all personal hygiene and grooming requirements Support & motivate kitchen colleagues, Health and Safety Always promote Health and Safety Ensure personal knives and tools are at the utmost cleanliness and always maintained, Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme, Ensure that all areas in the kitchen are always kept clean and tidy, Adopt a clean as you go approach, Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down, Stock Management Ensure storeroom requisitions requested are accurate to minimize repeat visits, Maintain cleanliness and proper rotation of stock in all chillers following FIFO system, Ensure stock is stored and labelled correctly, Training and Development Strive to develop as a leader by attending Accor Hotels Managerial Courses Support/Coach/Lead & Motivate kitchen colleagues, To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills, Actively seek tools for self-growth and development, Complete all assigned trainings on Ines, Maintain consistent on the job training sessions for culinary colleagues, Sustainability and Stock Always minimize wastage/ spoilage and record wastage on Winnow system, To aid stock taking within the total Kitchen Department in conjunction with the Head Chef, Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield, Food Quality and Control Strives to maintain & improve all food preparations & presentations, Strives to improve Guest Satisfaction results for Food Quality Act as an extension of kitchen managers to communicate food consistency & quality, Daily checks of all mise en place to ensure freshness & quality standards, Support colleagues on sections to ensure consistency, Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature, Complete assigned tasks in an efficient and timely manner, Assign and follow up tasks as dictated by business volumes and supervisors, Performs any other reasonable duties as required by the department head, Qualifications Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine, 5 years of experience in a luxury hotel environment Accreditation from a recognized Culinary School (an asset) Food Hygiene and Safety trained, Strong communication skills Enthusiastic and guest driven, Computer literate in Excel, Word, Outlook, Materials, and email, Analytical and Conceptual thinking ability and implementation skills Must be flexible in terms of working hours, Must be physically fit, Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests, Must maintain composure and a level head under pressure, Must be able to handle a multitude of tasks in an intense, ever-changing environment, Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary, Must possess outstanding guest services skills, Additional Information Your Team And Working Environment In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent,

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. Participate in training and development activities. Support senior chefs in daily kitchen operations. Assist in menu planning and development. You 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 / Ba

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.

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.

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.

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 analysis to identify opportunities for innovation and differentiation in our sweet product offerings. 2. Culinary Operations: Oversee the operations of QSR department, including production scheduling, inventory management, and quality control. Establish and maintain standard operating procedures (SOPs) for all product related activities, ensuring consistency and efficiency in execution. Implement best practices for food safety, sanitation, and hygiene to meet regulatory requirements and uphold industry standards. 3. Team Leadership: o Recruit, train, and mentor kitchen staff where required, fostering a culture of creativity, collaboration, and continuous improvement. o Set performance goals and provide regular feedback to team members, recognizing and rewarding excellence in culinary craftsmanship and teamwork. o Promote a positive work environment that values diversity, inclusion, and mutual respect among all employees. 4. Menu Planning and Cost Management: Develop and update menus for all QSR products, incorporating seasonal ingredients, customer feedback, and profitability considerations. Monitor food costs, labor costs, and other expenses related to pastry operations, identifying opportunities for cost optimization and waste reduction. Work closely with procurement and supply chain teams to source high-quality ingredients at competitive prices while maintaining sustainability and ethical sourcing practices. 5. Customer Experience: o Collaborate with the marketing and sales teams to enhance the overall customer experience through product innovation, menu customization, and promotional activities. o Solicit and respond to customer feedback, addressing any concerns or suggestions related to QSR products promptly and effectively. Qualifications: Bachelor's degree in Culinary Arts, Pastry Arts, or a related field; advanced certification in Bakery and Bakery related products is preferred preferred. Proven experience (5-13 years) as a chef in a similar role, with a track record of successfully developing and launching QSR bakery products for commercial distribution. Strong leadership skills with the ability to inspire and motivate a diverse team of professionals. Excellent technical proficiency in bakery and bakery related products, cakes, pastries, recipe development, and production management. Creative flair and passion for innovation, coupled with a keen understanding of flavor profiles, textures, and food presentation. Solid understanding of food safety regulations, sanitation practices, and quality assurance protocols. Exceptional communication skills, both verbal and written, with the ability to collaborate effectively across departments and interact with clients, suppliers, and industry partners. Proficiency in computer software applications related to recipe management, inventory control, and menu costing. Flexible schedule with the ability to work evenings, weekends, and holidays as needed in a fast-paced culinary environment. Role & responsibilities Regards Aanchal Kansotia +91 87662 42895