1079 Food Safety Jobs

Description We are seeking a motivated and enthusiastic Waiter to join our dynamic team in Dubai, UAE. The ideal candidate will have a passion for customer service and a desire to create an exceptional dining experience for our guests. Direct- Zoom Interview / Calling Interviews Employment Visa Jobs Preferred Location: Dubai, UAE (Not in India) Salary: Depending on the interview, Facilities: Accommodation & Transportation Medical, Food etc. Send me CV: WhatsApp / Email /Telegram /Call me CONTACT NO :+91-8506075088/ 9999074062 ( Ak Gupta) Responsibilities Greet and seat customers in a friendly and welcoming manner. Take customer orders accurately and efficiently. Serve food and beverages to guests promptly. Provide excellent customer service and address customer inquiries or complaints. Maintain cleanliness and organization of the dining area. Collaborate with kitchen staff to ensure timely and accurate order delivery. Process payments and handle cash transactions responsibly. Assist in setting up and clearing tables for dining. Skills and Qualifications Excellent communication skills in English; knowledge of additional languages is a plus. Strong customer service skills and a friendly demeanor. Ability to work in a fast-paced environment and handle multiple tasks. Basic math skills for handling transactions and payments. Familiarity with food safety and hygiene standards. Ability to work flexible hours, including weekends and holidays. Previous experience in a similar role is preferred but not mandatory; freshers are welcome to apply.

You will be responsible for preparing ingredients for cooking, such as portioning, chopping, and storing food. Your tasks will include washing and peeling fresh fruits and vegetables, weighing, measuring, and mixing ingredients, as well as cooking food according to recipes, quality standards, presentation standards, and food preparation checklist. You will also be expected to prepare cold foods and operate various kitchen equipment like ovens, stoves, grills, microwaves, and fryers. Testing foods for proper cooking, monitoring food quality, and setting up and breaking down your work station are essential parts of your role. In addition to food preparation tasks, you will need to wash and disinfect the kitchen area, tables, tools, knives, and equipment. It is important to ensure the correctness of the temperature of appliances and food. Following all company, safety, and security policies and procedures is crucial. You must report maintenance needs, accidents, injuries, and unsafe work conditions to your manager. Completing safety training and certifications, maintaining a clean and professional appearance, and protecting company assets are part of your responsibilities. Effective communication is key as you will be required to speak with others using clear and professional language. Developing and maintaining positive working relationships with team members, supporting common goals, and addressing concerns appropriately are essential. Adherence to quality expectations and standards is expected. You may need to stand, sit, or walk for extended periods, reach overhead and below the knees, and move objects weighing up to 25 pounds without assistance. Flexibility to perform other reasonable job duties as requested by supervisors is necessary. 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. Marriott International is an equal opportunity employer that values diversity and promotes an inclusive, people-first culture. Marriott Executive Apartments provide temporary housing in major business travel destinations worldwide, offering guests a comfortable and caring environment away from home. By joining the Marriott Executive Apartments team, you become part of a global brand that encourages personal growth, teamwork, and excellence.,

As a Shift In-Charge Production (Night Shift) in our company, you will be responsible for leading and managing the night shift production operations. Your role will involve ensuring smooth manufacturing processes, meeting production targets, and upholding quality and safety standards. Your key responsibilities will include managing and overseeing all production activities during the night shift, ensuring timely execution of production plans with optimum resource utilization, supervising production staff, and allocating tasks for efficient operations. You will also be required to monitor equipment performance, coordinate quick resolutions of breakdowns, and maintain strict adherence to GMP, food safety, and hygiene protocols. Additionally, accurate documentation of production data, shift reports, and material usage will be part of your duties. Enforcing safety standards, conducting safety checks during the shift, and coordinating with Quality, Maintenance, and Warehouse teams for seamless operations are vital aspects of this role. This is a full-time position with a night shift schedule. The ideal candidate should have at least 4 years of experience in the food industry. The work location is in person. We look forward to welcoming a proactive and hands-on individual to join our team as the Shift In-Charge Production (Night Shift) and contribute towards the success of our production operations.,

The Outlet Manager is responsible for overseeing the day-to-day operations of the food and beverage outlet, ensuring exceptional service standards, managing staff, controlling costs, and driving revenue. This role requires a hands-on leader with strong operational knowledge, customer service skills, and the ability to manage a dynamic team in a fast-paced environment. Key Responsibilities: Operations & Service: Supervise daily operations of the outlet to ensure smooth service flow. Maintain high levels of cleanliness, hygiene, and food safety standards. Monitor guest satisfaction and handle complaints or feedback promptly. Maintain all records related to food safety, fire safety, and local authority guidelines. Implement strategies to achieve or exceed sales targets of your assigned outlets. Staff Management: Hire, train, schedule, and supervise F&B staff and provide ongoing coaching and development. Ensure team members follow company policies, grooming standards, and SOPs. Inventory & Cost Control: Manage inventory of food, beverages, and supplies. Minimize wastage and control operational costs. Coordinate with vendors for timely procurement and quality checks. Key Skills & Competencies: Strong leadership and team management skills Excellent communication and interpersonal abilities Knowledge of POS systems and inventory software Customer-focused approach Ability to handle pressure and multitask and attention to detail Qualifications: Degree/Diploma in Hotel Management or F&B Service Minimum 5+ years of relevant experience in F&B operations, with at least 2 year in a supervisory/managerial role. Knowledge of food safety and hygiene certifications is preferred Show more Show less

As a Procurement Associate at Navi Mumbai Marriott Hotel, your primary responsibility will be to calculate figures for food inventories, orders, and costs. You will be expected to maintain clear and organized records to ensure that all reports and invoices are filed and stored properly. Additionally, you will post invoices using computer programs and conduct inventory audits to determine inventory levels and needs. In this role, you will be required to complete requisition forms for inventory and supplies, notify managers/supervisors of low stock levels, and verify and track received inventory. You will also be responsible for completing inventory reports and logs, reconciling shipping invoices and receiving reports, and ensuring count accuracy. Moreover, you will receive, unload, and process deliveries, and oversee the return process for damaged, unacceptable, or incorrect items. As a key member of the team, you will troubleshoot vendor delivery issues, adhere to food safety and handling policies and procedures, and monitor PAR levels for all food items to ensure proper levels. It will be essential for you to report accidents, injuries, and unsafe work conditions to the manager, complete safety training and certifications, and follow all company policies and procedures. To succeed in this position, you should have a high school diploma or G.E.D. equivalent, along with at least 1 year of related work experience. While supervisory experience is not mandatory, you should be able to stand, sit, or walk for an extended period, move objects weighing up to 50 pounds without assistance, and perform other physical tasks as required. Additionally, you must be able to read and verify information in various formats, use computers and point of sale systems, and communicate effectively with team members and other employees. At Navi Mumbai Marriott Hotel, we are committed to providing equal opportunities and fostering an inclusive environment where the diverse backgrounds of our associates are valued and celebrated. Joining our team means becoming part of a global hospitality brand that prioritizes exceptional service and well-being for both guests and associates. If you are passionate about delivering thoughtful and forward-thinking service in a luxury environment, we welcome you to explore a rewarding career with us.,

As a North Indian Curry Head Cook, your main responsibility will be to oversee the preparation and cooking of various North Indian curry dishes. You should have a strong skill set in creating traditional and authentic recipes, developing menu items, and specializing in vegetarian cuisine. It is essential to maintain high standards of hygiene and food safety practices in the kitchen to ensure the well-being of customers and staff. Your expertise in North Indian cuisine will be crucial in delivering delicious and quality dishes to meet the expectations of our customers.,

Position Title: Kitchen Growth & Training Initiatives Cloud Kitchens (Generalist Role) Location: Bangalore Experience: 58 years in F&B/QSR/Cloud Kitchen industry Training + New Launches +Operations exposure preferred) About the Role: Are you someone who lives and breathes food, understands kitchen operations like second nature, and can bring teams together to build something remarkable Were looking for a Kitchen Growth & Training Initiatives role a dynamic generalist who can lead kitchen training, drive operational excellence, support city expansions, and help scale Indias most exciting health-focused food company. This is not just a training role - its a blend of culinary leadership, business thinking, and execution hustle. If you&aposre passionate about food systems, fast-paced environments, and making a tangible impact this ones for you. What Youll Own: ???? Culinary & Team Training Build, implement, and lead training programs for chefs, kitchen staff, and operations teams across cities. Standardize recipes, plating, packaging SOPs and prep systems to deliver a consistent, delightful experience. Enable continuous learning through on-site, video, and app-based training models. Work closely with Business Head, R&D teams to roll out training for new menus, cuisines, and innovations. ????? City Launches & Expansion Be the culinary torchbearer during new city launches training, onboarding, and scaling the kitchen operations. Ensure new locations meet operational readiness benchmarks and are set up for success from Day 1. Collaborate with Supply Chain, Tech & Ops teams to streamline rollouts. ???? Growth Enablement Set up and enable partner cloud kitchens, franchise kitchens, and third-party operators with all culinary and operations know-how. Support new brand launches within the existing kitchen ecosystem. Drive audits, improvements, and productivity across kitchen hubs. ???? Generalist Mindset Youre not limited to just kitchen youre expected to solve for scale, speed, and quality. Work cross-functionally with HR, Procurement, Tech, R&D and Brand to make every project successful. Act as a mentor, coach, and quality enabler across verticals. What You Bring: Strong hands-on experience in cloud kitchen/QSR/restaurant chain operations. A passion for food, systems, and building high-performing teams. Excellent trainer, communicator and motivator. Flexibility to travel across cities for launches and training rollouts. Strong knowledge of food safety, kitchen compliance, and operational SOPs. Why This Role Is Exciting: Work with one of Indias fastest-growing functional food brands. Be at the intersection of culinary, business, and expansion. Shape how India eats healthy and functional food at scale. Get ownership, speed, learning, and cross-functional exposure like never before. About Lo Foods Lo Foods has set about to bring about a True impact on the health of Millions. We have pioneered the development of Indian Foods, that are low on Carbs. Products that are truly Indian in the habits, taste and texture; yet tested extensively to be truly healthy. Within 2 years, we have become the leading brand in the Keto and Ultra Low Carb space; with top ratings and listings on all the Top ECommerce Channels. In addition, we have tie-ups with some of the leading dietitians who recommend our products for their efficacy. We have innovated not just in the products, but also in distribution channels. We are among the handful of brands in India, who also operate Cloud Kitchens, along with Packaged Foods; with a presence of over 20 Kitchens across 4 cities. We are now ready to move to the next level of our mission, with a new line of products that aim to reach out to 100s of Millions of Indians; and impact health at scale. Show more Show less

Job Title: Quality control officer (Dietician / Healthy cuisine specialist) Junior Senior Job Brief:Providing nutritional advice andspecialized in preparing recipes of salads, beverages, sauce, etc. A dietitian specializing in Salads, Bakery, Patisserie, Indian cuisine, and beverages, is responsible for providing nutritional advice and ensuring that the food and beverages produced in the kitchen meet the nutritional needs and make healthier choices. Job Type: Annual contract Full time Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Indian cuisine Continental cuisine Bakery & Pastry cuisine Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc. Healthy food with no white no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Fresh juice, mock-tails, Smoothies, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: Onsite Work Location: MBP, Mahape, Navi Mumbai Pawne, MIDC, Navi Mumbai *Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location: MBP, Mahape, Navi Mumbai Vikhroli, Mumbai *Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Shift Timings: 10.00 AM to 07.00 PM Working: 5 days working 2 days Holiday Rotational Holidays Experience: Maximum Experience up to 3 yearsas dietician in central kitchen, bulk cooking can apply. *Note: Candidate having relevant experience of bulk cooking for Indian, Jain, Vegan cuisine in kitchen & production department would be considered. Salary slab: Maximum Up to Rs.5,00,000/- Per annum (CTC) *Note: Candidates applying for the above post should be compulsory target oriented. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Candidates applying for the above post should have their own laptop, good internet connection. Education qualification: Minimum of a bachelors degree in dietetics, or a related field from an accredited university or college. Registered dieticians (RD) must also complete an accredited internship program and pass a national examination to obtain a license to practice. Job Description: The primary goal of a dietitian specialized in salads and beverages is to help make healthier food and beverage choices by providing nutritional guidance and support and to ensure that customers receive healthy and nutritious meals that meet their dietary needs. Will work closely with the kitchen team to ensure that the food and beverage are prepared in a way that preserves their nutritional value and taste great. Duties & Responsibilities: Assessing different and variety of dietary needs: The dietitian will assess the dietary needs and provide tailored advice on how to make food and beverages healthier. Developing healthy menus: Need to work with the kitchen team to develop healthy menus that include salads, juice, mock-tails, and other healthy options made with nutritious ingredients. Developing meal plans: The dietitian need to develop meal plans that are made with nutritious ingredients and other healthy options. Evaluating nutritional content: Will evaluate the nutritional content of the food and beverage ensuring that they meet specific dietary requirements and guidelines. Providing nutritional guidance: The dietitian will provide nutritional guidance to the kitchen team on how to select and prepare ingredients used in food and beverages that are both healthy and flavourful and how to balance the nutritional content of these meals to meet the customers dietary needs. Educating: The dietitian will educate kitchen team on the importance of proper nutrition and how to make healthier choices when it comes to food and beverages choices. Collaborating: The dietitian will work with kitchen team to ensure and develop healthy food and beverage options in a way that preserves their nutritional value and meet nutritional guidelines and taste requirements. Staying up-to-date on current nutrition trends: The dietitian will stay current with the latest nutrition research and trends to provide the most up-to-date advice and support. Conducting quality control: Will conduct quality control checks on the food and beverage ensuring that they meet nutritional standards and are safe for consumption. Providing customer support: The nutritionist may provide support to customers who have questions about the nutritional content of our products. Requirements & Qualifications Key Skills: Menu planning: The dietitian should be able to develop menus that are nutritionally balanced, flavourful, and meet the requirements of the central kitchens brand. They should have the ability to incorporate a variety of healthy ingredients into dishes without compromising on taste. Recipe development: The dietitian should have experience in recipe development, and be able to create new, unique, and innovative dishes that cater to different dietary requirements and preferences. Communication: The dietitian should have excellent communication skills to collaborate with the kitchen team, management, and customers. They should be able to communicate nutrition information effectively, answer questions, and address any concerns. Time management: The dietitian should be able to manage their time efficiently to ensure that meals are prepared on time and meet the expected quality standards. They should be able to prioritise tasks and delegate responsibilities to the kitchen staff as necessary. Adaptability: The dietitian should be able to quickly adapt to changes in menu offerings, customer preferences, and dietary guidelines. Customer service: The dietitian should be able to provide excellent customer service by answering questions about nutritional content, accommodating special dietary needs, and resolving any complaints or issues. Interpersonal skills: Strong interpersonal skills are important, must be able to communicate effectively, listen actively, and empathies with team. Problem-solving skills: Must be able to assess product dietary needs and develop plans to meet those needs. They must also be able to troubleshoot problems that may arise with products nutrition plans. Organizational skills: Dieticians often work with multiple clients at once, so they must be able to manage their time effectively and priorities tasks. Critical thinking skills: Dieticians must be able to analyze data, interpret research findings, and make informed decisions based on that information. Attention to detail: Dieticians must be meticulous when it comes to tracking and recording product progress and ensuring that making of product is followed accurately. Cultural competence: Dieticians must be aware of cultural differences and how they can affect customers dietary habits and preferences. Continuous learning: Dieticians must stay up-to-date on the latest research and trends in nutrition science to provide the best possible care for their clients. Overall, a successful dietitian working for a cloud kitchen should have a blend of nutrition knowledge, culinary skills, communication skills, and adaptability to meet the demands of this unique environment. Core Skills: Nutrition knowledge: The dietitian should have a deep understanding of nutrition science and how it can be applied to develop healthy and balanced meals. They should have knowledge of various diets and restrictions to ensure that they can provide appropriate recommendations for different customer needs. Culinary skills: In addition to nutritional knowledge, the dietitian should have a good understanding of cooking techniques and ingredients to ensure that meals meet nutritional guidelines without sacrificing flavor or texture. Food safety: The dietitian should have knowledge of food safety regulations and be able to ensure that all meals are prepared safely and hygienically, including proper food storage and handling. Overall, a dietitian working for a cloud kitchen should have a strong foundation in nutrition science, be able to develop healthy and delicious meals, and possess the ability to communicate effectively with the kitchen staff, management, and customers. Management Skills: Leadership: The dietitian should have the ability to lead a team and manage different projects related to nutrition, menu development, and food safety. They should be able to provide guidance, training, and support to the kitchen staff. Budget management: The dietitian should have experience in managing budgets and be able to develop cost-effective menus without compromising on quality and nutritional value. Quality control: The dietitian should be able to ensure that meals meet the nutritional guidelines and the quality standards of the cloud kitchen. They should be able to conduct regular checks and audits to maintain the highest levels of quality. Continuous improvement: The dietitian should be committed to continuous improvement and be able to identify areas for improvement in the nutrition, menu development, and food safety processes. They should be able to develop and implement strategies to improve the overall performance of the kitchen. Show more Show less

Responsibilities Prepare and cook a variety of tandoori dishes, including meats, breads, and vegetables Marinate meats and vegetables using traditional Indian spices and techniques Operate and maintain the tandoor oven Ensure the quality and presentation of dishes meet restaurant standards Collaborate with kitchen staff to manage food preparation and service Maintain cleanliness and hygiene in the kitchen area Adhere to health and safety regulations Manage inventory and order supplies as needed Qualifications Proven experience as a Tandoori Chef in a high-volume kitchen In-depth knowledge of traditional Indian cooking techniques and spices Ability to work under pressure and manage time effectively Strong attention to detail and commitment to food quality Excellent communication and teamwork skills Relevant culinary education or training is a plus

You will be joining Nector Foods Private Limited, a reputable health supplement manufacturer based in India. Our company is known for producing a variety of functional products like gummies, capsules, and powders. With certifications from US FDA, GMP, FSSAI, Vegan, and Halal authorities, we cater to both private label and custom formulation requirements locally and internationally. Our primary goal is to provide innovative, high-quality, and regulatory-compliant nutrition solutions on a large scale. As a Compliance Officer specializing in Food Safety, your main responsibility will be to ensure strict adherence to all regulatory and quality standards within our manufacturing facility located in New Delhi. This pivotal role involves managing FSSAI documentation, overseeing internal audits, maintaining hygiene standards, and ensuring GMP compliance at every stage of the production process. Your key duties will include maintaining comprehensive documentation related to FSSAI, GMP, and internal audits, conducting regular inspections to guarantee adherence to hygiene and food safety requirements, enforcing SOPs and sanitation protocols across various departments, collaborating with production and QA teams to uphold compliance standards, generating and presenting compliance reports to both management and regulatory bodies, staying abreast of any changes in food safety laws and regulations, participating in external audits, license renewals, and certification processes, as well as training employees on proper hygiene practices and regulatory standards. To excel in this role, you should possess 1-3 years of experience in food safety, quality control, or regulatory compliance, a solid understanding of FSSAI regulations, GMP, and hygiene protocols, familiarity with documentation and audit procedures within a food or nutraceutical setting, keen attention to detail, accurate record-keeping abilities, effective communication and reporting skills, and ideally hold a Diploma/Degree in Food Technology, Microbiology, Pharmacy, or a related field. Certification in HACCP/FSSAI Compliance would be considered a valuable asset for this position.,

As a Chinese Commis 1 Chef at our establishment in Hyd, you will be an integral part of our Kitchen Chinese Cuisine team. Your role will involve assisting in the preparation of authentic Chinese dishes following standard recipes and guidelines, supporting senior chefs in daily kitchen operations, ensuring consistent quality and presentation of dishes, and maintaining high standards of hygiene and cleanliness in the kitchen area. You should have a minimum of 5 years of experience in a similar role, with a strong foundation in Chinese culinary techniques and ingredients such as wok handling, stir-frying, and steaming. Possessing a culinary diploma or certification would be an added advantage. Strong communication and teamwork skills are essential, along with the willingness to work flexible hours. In addition to a competitive salary, you will receive meals on duty, uniform and laundry service, and opportunities for growth and training. If you are passionate about Chinese cuisine and have the required experience and skills, we encourage you to contact us at +919618163330 for further details.,

As the Manager of Supply Chain Safety, Quality & Compliance (SQC) at Wholsum Foods, you will play a crucial role in ensuring the implementation and maintenance of food safety, human safety, quality, and compliance standards throughout the downstream supply chain. This includes overseeing transportation, distribution centers, and last-mile delivery partners. Your responsibilities will involve establishing best practices, developing audit frameworks, ensuring compliance adherence, and fostering a safety-first and quality-conscious culture across the extended supply chain. You will be instrumental in promoting and maintaining high standards of safety, quality, and compliance in all aspects of the supply chain operations. Key areas of focus will include implementing safety SOPs for transportation and distribution centers, monitoring driver behavior, enforcing product quality and food safety standards, maintaining quality during transit and storage, ensuring compliance with regulatory requirements, and fostering a culture of safety and quality excellence through training and recognition programs. To excel in this role, you should have a bachelor's degree in a relevant field such as food technology, Supply Chain, or Engineering, along with 6-10 years of experience in food production quality, logistics safety, or supply chain compliance in the FMCG/Food sector. Certification in FSSAI/Internal Auditor/EHS would be advantageous. You should possess hands-on experience with various regulatory standards, SOP deployment, audits, RCA/CAPA handling, and stakeholder training. Proficiency in ERP systems, Excel, PowerPoint, and compliance monitoring tools is essential, along with strong communication and problem-solving skills. Joining Wholsum Foods will offer you the opportunity to work in a fast-growing, high-impact environment, be part of a collaborative team, and gain exposure to end-to-end supply chain processes and strategic operations. If you are ready to make a difference in the world of food safety, quality, and compliance, this role at Wholsum Foods in Gurgaon awaits you. Your journey to contribute to a healthier and more sustainable food ecosystem starts here. Apply now and be a part of our mission to change the world's eats.,

As a Steward, your main responsibility will be to maintain cleanliness and hygiene in the kitchen, pantry, and dining areas. You will be required to wash and store utensils, dishes, and equipment properly, as well as assist in basic pantry arrangements. During meal times, you will serve food and beverages to employees and guests, ensuring proper portioning and presentation at the buffet or service counters. It will also be your duty to set up and clear service areas before and after meals, following hygiene, grooming, and safety protocols at all times. The ideal candidate for this position should have experience in stewarding or F&B service, preferably in a corporate or hospitality setup. Good communication and interpersonal skills are essential, along with an understanding of food safety and hygiene standards. A neat appearance, polite behavior, and a team-oriented attitude are also important qualities for this role.,

As an Assistant Manager at Pullivasal PC in Munnar - PPC, you will play a crucial role in the Product Supply Organization, reporting directly to the Senior Manager. Your key responsibilities will revolve around Financial Outcomes, Customer Service, Internal Processes, Innovation and Learning. Regarding Financial Outcomes, you will support the Packeting Centre unit head in Capex Planning & plant cost budget. Your tasks will include monitoring costs, leading cost optimization savings projects, planning and scheduling financial tracking, and overseeing stock control and audits. In terms of Customer Service, you will ensure that quality standards are maintained while meeting production volume targets. You will also be responsible for upholding Legal & Statutory compliances, sustaining Food Safety, EHS, ISO 50001 certifications, and managing RCA, Investigations Analysis, and Customer Complaints. For Internal Processes, you will assist in day-to-day operations of the plant, stock control, and gap analysis. Additionally, you will oversee spares management, preventive maintenance planning, SAP transactions, continuous improvement projects, and coordination with various teams for smooth operations. In the realm of Innovation and Learning, you will be encouraged to foster innovation in process optimization, plant efficiency improvement, and cost control activities. You will also lead digitization initiatives at the unit level to drive continuous improvement. Overall, your role as an Assistant Manager will involve multitasking, problem-solving, stakeholder management, safety initiatives, and leading by example to ensure the plant's success and adherence to operational excellence.,

As an Assistant Officer - Quality Assurance at Capital Foods located in Nahuli, you will play a crucial role in the Quality Assurance & Regulatory Affairs function reporting to the Assistant Manager - Quality Assurance. Your key deliverables in this role will include: Financial Outcomes: - Tracking the Cost of poor quality, reporting, and executing initiatives to reduce it. - Participating in the RCA process, executing corrective actions, and monitoring their effectiveness. - Daily reporting of Quality Key Performance Indicators (KPIs). Customer Service: - Coordinating with customer departments such as Quality Assurance and functional departments like Warehouse, Engineering, Production, EHS, and HR for cross-functional activities. - Responsible for preparing functional and system SOPs. Internal Processes: - Preparing Batches and ensuring Traceability. - Daily reporting of Quality KPIs. - Ensuring food safety systems are in place. - Ensuring GMP and GHP in the unit. - Supporting the team during audits. - Conducting internal quality audits and closing action points. - Ensuring compliance during External Audit Management system. - Coordinating with customer departments like procurement and production for cross-functional activities. - Conducting quality testing of raw materials, packaging materials, and finished goods and releasing them. - Handling SAP related activities in process quality function. Innovation and Learning: - Conducting training for the shop floor team on processes, GMP, and food safety. - Developing and sustaining a Food Safety culture. - Implementing small initiatives / Kaizens to solve problems. Critical success factors for this role include being a Science graduate, preferably in B.Tech/M.Sc/M.Tech or equivalent, with a minimum of 2 years of experience in Food/Processing. Desirable success factors include knowledge of quality and food safety requirements, familiarity with FSMS requirements, RCA, Training, FSSAI & Legal metrology, good analytical capability, proficiency in Excel, Power Point & Word, and knowledge of SAP preferred. Strong communication skills, the ability to grasp new concepts, and implement them effectively will be essential for success in this role.,

You will be responsible for ensuring the achievement of quality and food safety targets within the department. This includes overseeing proper GMP & Housekeeping practices, as well as the effectiveness of Cleaning & Sanitation activities. You will need to adhere to Minimum Test Frequency, KORE/QDEC requirements, and ensure compliance with applicable Regulatory & statutory requirements. Additionally, conducting External Testing, Calibration, Pest Control, Sensory, Capability study, microbiological compliance, Retention & market study will be part of your responsibilities. Furthermore, you will be responsible for ensuring compliance with Internal & External audits, as well as overseeing all quality and food safety validation & verification activities such as Line validation, Product validation, Package validation, process change validations, etc. Conducting Skill Gap Assessment & Training Need Assessment for Quality Manpower, developing a Training calendar for QA, and tracking departmental KPI for Root Cause Analysis will also fall under your purview. You will need to coordinate with the Supply chain for implementing the WUN & RUN Programme, maintaining CRC targets & zero IMCR, and ensuring 100% traceability with product recall mock drills. Monitoring IDOD & DOD, Stacking norms, material & product compatibility, FEFO, and maintaining Freshness Indicator in the Market will be essential tasks. Maintaining all Interlocks & PRP, OPRP, CCP & Control Measures and achieving safety and environmental targets within the department are also key responsibilities. As for qualifications, you must have a Bachelor's or Master's degree in microbiology along with 15-20 years of relevant work experience. Your role will require you to be highly organized with excellent attention to detail in order to successfully fulfill the responsibilities outlined above.,

You will be responsible for preparing special meals or substitute items by regulating the temperature of ovens, broilers, grills, and roasters. Your duties will include pulling food from freezer storage to thaw in the refrigerator, ensuring proper portioning, arrangement, and food garnish, as well as maintaining food logs. You will be monitoring the quality and quantity of food prepared and communicating any assistance needed during busy periods. Informing the Chef of excess food items for daily specials and updating Food & Beverage service staff on menu specials and out-of-stock items will also be part of your role. Ensuring the quality of food items, following recipes, quality standards, presentation standards, and food preparation checklist, and preparing cold foods will be essential tasks. Additionally, you will assist management in various tasks such as hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. You will need to serve as a role model and comply with all company, safety, and security policies and procedures. Reporting maintenance needs, accidents, injuries, and unsafe work conditions to the manager, completing safety training and certifications, and maintaining a clean and professional appearance are vital. Anticipating and addressing guests" service needs, communicating clearly and professionally, developing positive working relationships, and supporting the team to achieve common goals will be expected from you. Adherence to quality expectations and standards, as well as performing physical tasks like standing, sitting, walking for extended periods, and lifting objects weighing up to 25 pounds without assistance, are also part of the job requirements. Ideally, you should have a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience. While supervisory experience is not required, possessing a license or certification is also not mandatory. At Marriott International, we are committed to being an equal opportunity employer, fostering an inclusive environment where the unique backgrounds of our associates are valued. We celebrate diversity and are dedicated to non-discrimination on any protected basis. Joining the Marriott Executive Apartments team means being part of a global brand that offers temporary housing in major business travel destinations worldwide. You will contribute to helping guests adapt to new locations, ensuring their comfort and well-being while away from home. Embrace the opportunity to work with a diverse and talented team, and be a part of a brand that encourages you to do your best work and become the best version of yourself.,

You are invited to join Hotel Sifat International in Surat, Gujarat as a Pantry Chef. Your main responsibility will be to prepare various fast-casual dishes such as pizzas, burgers, salads, burritos, and rolls with a strong emphasis on hygiene, quality, and presentation. We are seeking an individual who is adept at multitasking, works well in a team, and is comfortable both working independently and collaboratively. Key responsibilities include consistently preparing and assembling pantry items, maintaining proper storage and handling techniques, ensuring ingredient freshness and portioning accuracy, assisting other kitchen sections during busy periods, following food safety guidelines, cooperating with kitchen and service teams for operational efficiency, and taking initiative in restocking, prep work, and cleaning tasks. To be successful in this role, you should have prior experience in a similar position, particularly in quick-service or multi-cuisine environments. You must possess hands-on knowledge of pantry operations and fast-casual food preparation, strong multitasking and time management abilities, a positive and supportive attitude, and the capacity to work effectively with minimal supervision in a team-oriented kitchen setting. Hotel Sifat International offers a dynamic and supportive work atmosphere, the chance to be part of an innovative and expanding food brand, a competitive salary, and performance-based benefits. If you are passionate about food and excel in a fast-paced kitchen environment, we encourage you to apply for this exciting opportunity now by sending your CV to hr.sifatinternational@gmail.com or contacting us at +91-97264 31001 (HR- Hotel Sifat International). We look forward to meeting you soon!,

The South Indian Cook position at HOTEL MUTHEES in Virudhunagar is a full-time on-site role where you will be responsible for preparing and cooking a variety of traditional South Indian dishes while meeting the hotel's standards. Your tasks will include food preparation, adherence to food safety protocols, kitchen inventory management, and ensuring prompt meal deliveries. Additionally, you will work closely with other kitchen staff, maintain cleanliness in the workspace, and may be involved in training junior team members. To excel in this role, you must have expertise in South Indian cuisine preparation, a good understanding of food safety and sanitation regulations, the ability to oversee kitchen inventory and equipment, strong organizational skills for timely meal deliveries, effective communication and teamwork abilities to collaborate with colleagues, experience working in a fast-paced kitchen setting, and either formal culinary training or substantial experience in South Indian cooking.,

As a Continental Chef at Thrivesome, you will play a crucial role in our cafe, studio, and community space by preparing high-quality continental dishes, utilizing fresh ingredients, and accommodating various dietary preferences, including vegan options. Your creativity and culinary skills will contribute to a menu that offers refreshing and exciting choices throughout the seasons. Your key responsibilities will include meticulously preparing and cooking continental dishes to uphold exceptional standards of taste and presentation. You will take the lead in developing seasonal menus that keep our offerings innovative and appealing. Catering to special dietary needs such as vegan and gluten-free requirements will be an essential part of your role. Additionally, you will oversee kitchen cleanliness, adherence to food safety regulations, and stock level monitoring. We are looking for a Continental Chef with prior experience in a similar role, a deep understanding of continental cuisine and cooking techniques, and preferably, experience in vegan and plant-based cooking. Your strong leadership skills, team-oriented approach, and dedication to maintaining high standards of food hygiene and safety will be highly valued. Your willingness to contribute to a cohesive team environment and enhance the overall customer experience is essential. In return, Thrivesome offers a competitive salary commensurate with your experience, ample opportunities for professional growth and training, and the chance to be a part of a vibrant and community-focused cafe atmosphere. Joining our team will also give you the opportunity to be a part of a predominantly women-led hospitality team, contributing to diversity and inclusivity. Additionally, you may enjoy additional perks based on individual and business performance, making your role even more rewarding.,

As a Cook at Four Points by Sheraton, your main responsibility will be to prepare special meals or substitute items and regulate the temperature of ovens, broilers, grills, and roasters. You will also be in charge of pulling food from freezer storage to thaw in the refrigerator, ensuring proper portion, arrangement, and food garnish, and maintaining food logs. It will be your duty to monitor the quality and quantity of food that is prepared and communicate any assistance needed during busy periods. Additionally, you will inform the Chef of excess food items for use in daily specials and notify the Food & Beverage service staff of menu specials and out-of-stock menu items. Your role will also involve preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist, as well as preparing cold foods. Apart from your culinary responsibilities, you will also assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. You are expected to set an example as a role model for the team. Ensuring the adherence to company, safety, and security policies and procedures, reporting maintenance needs, accidents, injuries, and unsafe work conditions to the manager, and completing safety training and certifications will also be part of your job. Maintaining a clean and professional uniform and personal appearance, preserving the confidentiality of proprietary information, and protecting company assets are essential aspects of your role. Anticipating and addressing guests" service needs, communicating effectively with others, and developing positive working relationships with team members are vital for success in this position. To be considered for this role, we are looking for candidates with a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience. While supervisory experience is not required, it is a plus. No specific license or certification is necessary for this position. At Four Points by Sheraton, we are committed to creating an inclusive and diverse workplace where every associate's unique background is valued and celebrated. We promote a culture of non-discrimination and strive to offer equal opportunities to all individuals, regardless of disability, veteran status, or any other protected basis under applicable law. If you are passionate about providing exceptional guest service in a friendly and approachable environment, we invite you to join our team and be part of the united Four Points by Sheraton community within Marriott International.,

You will be accountable for the quality, consistency, and production of the restaurant kitchen at Marriott Executive Apartments Bengaluru UB City. Your primary responsibility will be to exhibit culinary talents by personally performing tasks, leading the staff, and managing all food-related functions. This includes coordinating menus, purchasing, staffing, and food preparation for the property's restaurant. Your role will involve working with the team to enhance guest and employee satisfaction while also maintaining the operating budget. It is crucial to ensure that sanitation and food standards are consistently achieved, and you will be responsible for developing and training the team to improve overall results. To qualify for this position, you should have a high school diploma or GED along with 4 years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, coupled with 2 years of relevant experience, will be considered. Your core work activities will include ensuring that culinary standards and responsibilities are met for the restaurant. This involves developing new applications, ideas, relationships, systems, or products for the restaurant, supervising kitchen shift operations, maintaining food preparation and storage standards, planning and managing food quantities and plating requirements, as well as developing daily and seasonal menu items. You will also be leading the kitchen team by coordinating activities of cooks and workers, providing guidance, and ensuring a collaborative and productive work environment. Additionally, you will be responsible for establishing and maintaining restaurant kitchen goals, ensuring exceptional customer service, and managing human resource activities. This includes setting and supporting achievement of kitchen goals, understanding the impact of kitchen operations on the property's financial goals, providing exceptional customer service, and conducting human resource activities such as identifying developmental needs, training staff, and managing employee performance. In this role, you will also have additional responsibilities such as providing information to supervisors, co-workers, and subordinates, analyzing information to solve problems, attending and participating in pertinent meetings, and upholding Marriott International's commitment to being an equal opportunity employer that values diversity and inclusion. If you are passionate about culinary excellence, team leadership, and delivering exceptional customer service, we invite you to join our team at Marriott Executive Apartments Bengaluru UB City and be a part of a culture that celebrates the unique backgrounds and experiences of our associates. Your dedication to non-discrimination and commitment to upholding company safety standards will contribute to the success of our team and the satisfaction of our guests.,

You will be part of Thrivesome, a vibrant cafe, studio, and community space dedicated to creating connections through delightful sips, nourishing bites, and enriching experiences. As a Continental Chef, you will play a crucial role in our team, responsible for crafting exquisite continental dishes using fresh ingredients while accommodating various dietary preferences, including vegan choices. Your primary responsibilities will include preparing and presenting high-quality continental meals, crafting seasonal menus to keep our offerings fresh, catering to special dietary requirements such as vegan and gluten-free, overseeing kitchen cleanliness and food safety protocols, managing stock levels, experimenting with new recipes, ensuring prompt service during regular hours and events, and adhering to standard operating procedures both individually and collaboratively. To excel in this role, you should have prior experience as a Continental Chef or similar position, possess a deep understanding of continental cuisine and cooking techniques, ideally have experience in vegan and plant-based cooking, demonstrate knowledge of food safety regulations, exhibit strong leadership and teamwork skills, and show willingness to contribute to enhancing the overall customer experience. In return, we offer a competitive salary commensurate with your experience, opportunities for career advancement and training, a chance to immerse yourself in a dynamic, community-focused cafe setting, the opportunity to be part of a predominantly female hospitality team promoting diversity, and additional perks tied to business and individual performance.,

Company Description TRESBON CONSULTING SOLUTIONS is committed to developing sustainable system solutions and transforming industry standards by providing training and consulting to ensure compliance with evolving customer requirements. Led by Manan Bajaj, a seasoned expert with over 20 years in the field, TRESBON specialises in food safety, quality, social/ethical, environmental, and Occupational H & S systems and has served nearly 200 clients. The company emphasises continuous learning to stay ahead and meet the dynamic needs of the industry. Role Description This is an on-site, full-time role for a Management System Consultant located in Mumbai. The role involves providing consulting, including documentation support, internal audit and closure support and development of Training content. The consultant will also be responsible for developing and implementing management system strategies tailored to the needs of each client. Qualifications Bachelor&aposs degree in Food Technology or M. Sc in Microbiology or equivalent experience Min 2 years in Food Industry Strong problem-solving and analytical skills Ability to develop and implement management system strategies Excellent communication and interpersonal skills Willingness to learn and adapt to new industry trends and standards Experience in management system consulting and training Proficiency in conducting system audits and risk assessments Knowledge of regulatory compliance and standards Important Criteria The job requires shifting to Mumbai near Malad The Job involves travelling across the Country, and Out station stays Management System Consultant- (3 Positions) Freshers from Food Technology Institutes for the Position of Interns (3 Positions) Please share your CVs with [HIDDEN TEXT] Manan Bajjaj Show more Show less

Key Deliverables: Develop and maintain SOPs to ensure smooth kitchen operations, ensuring food quality, food safety, and operational efficiency. Drive innovation in product development, collaborating with business and innovation teams for menu and category enhancements. Monitor and evaluate vendor performance, ensuring cost efficiency and quality in outsourced products. Conduct audits and implement corrective actions to meet food safety and hygiene standards. Role Responsibilities: Guide the culinary team to achieve high standards in food quality, safety, and timely delivery. Coordinate with external vendors and business teams to maintain cost-effective procurement and product pricing. Manage kitchen staff, ensuring efficient utilization, training, and optimal scheduling. Collaborate with cross-functional teams to support the launch and growth of new locations and brands.