1079 Food Safety Jobs - Page 10

Print and organize various necessary documents, summarize relevant information, and distribute information to appropriate employees. Maintain up-to-date knowledge of company safety programs within assigned area of responsibility, (eg, food, retail), as well as all local, state, and federal regulations. Adhere to food safety and handling policies and procedures across all food-related areas. Maintain clear and organized records to ensure all reports and invoices are filed and stored properly. Calculate figures for inventories, orders, and costs. Conduct inventory audits to determine inventory levels and needs. Notify manager/supervisor of low stock levels. Troubleshoot vendor delivery issues and oversee return process. Verify and track received inventory. Reconcile shipping invoices and receiving reports. Receive, unload, and process deliveries. Monitor PAR levels for all food items to ensure proper levels. Refuse acceptance of damaged, unacceptable, or incorrect items. Assist management in training, scheduling, counseling, disciplining, and motivating and coaching employees; serve as a role model. Ensure adherence to quality expectations and standards. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Assist other employees to ensure proper coverage and prompt guest service. Speak with others using clear and professional language; prepare and review written documents accurately and completely. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Read and visually verify information in a variety of formats (eg, small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and stairs and/or service ramps. Perform other reasonable job duties as requested. PREFERRED QUALIFICATIONS Education: High school diploma or G. E. D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Jubilant Foodworks Limited is looking for Assistant Restaurant Manager|GE2|71136 to join our dynamic team and embark on a rewarding career journey Manage staff schedules and ensure that all staff are trained and providing excellent customer service Order and manage inventory, including food, drinks, and supplies Ensure that all health and safety standards are followed, including food safety regulations Maintain financial records and budgets, including managing cash flow and payroll Develop and implement marketing strategies to increase customer traffic and sales Address customer complaints and concerns in a timely and professional manner Collaborate with the owner and other managers to develop and implement long-term goals for the restaurant Hire and train staff members. Ensure that health and safety protocols are adhered to. Keep a meticulous record of income and expenses. Order ingredients in the correct quantities for the kitchen staff. Communicate with customers to receive feedback and manage complaints. Open and close the restaurant on time.

Join Salad Days India s Healthy Food Pioneer! Founded in 2014, Salad Days is leading the healthy food revolution with gourmet salads and nourishing meals. Were growing fast across multiple cities, and we re looking for passionate individuals to join our team. Work with Us? Rapid Growth: Be part of our exciting expansion journey. Healthy Focus: Create and serve food that fuels lives. Dynamic Locations: Work in vibrant kitchens and our organic farm. Job Overview As a Team Member Silver, you will prepare quality dishes while maintaining food safety standards and following recipes to ensure consistent customer experiences. Key Responsibilities: Learn salad composition fundamentals Develop knowledge of menu items and preparation methods Follow food safety and hygiene protocols Learn equipment operation and maintenance Apply FIFO inventory management Participate in kitchen sanitization Learn food preparation techniques Follow ingredient storage guidelines Execute recipes accurately Prepare consistent quality dishes Requirements: High school diploma (culinary education a plus) 3+ months kitchen experience Basic understanding of kitchen operations Ability to follow recipes precisely

Company Overview Salad Days , established in 2014, is a pioneer in India s healthy food revolution. We specialize in creating gourmet salads and wholesome meals that nourish both the body and the palate. Our mission is simple yet powerful to make healthy eating a way of life for everyone in India . We operate with a strong commitment to: Using fresh, high-quality ingredients. Maintaining sustainability in all aspects of our operations. Upholding the highest standards of culinary excellence. Why Join Us Fast-paced Growth : Were rapidly expanding across Delhi NCR, Bengaluru, and Mumbai. Fresh Healthy Focus : Join a team passionate about nutritious and delicious food. Vibrant Work Environment : Be part of our innovative cloud kitchens and organic farm operations. Job Overview Position : Baker Location : Multiple Locations (Delhi NCR / Bengaluru / Mumbai) Employment Type : Full-time Experience : 1.1 2.5 years (Bakery operations) As a Baker at Salad Days, you will be responsible for producing high-quality baked goods with precision and consistency. This role requires the ability to operate industrial baking equipment, manage production schedules, and maintain the highest food safety standards. Key Responsibilities Produce consistent and high-quality baked goods. Operate and maintain bakery equipment safely and efficiently. Follow detailed production plans and mis-en-place requirements. Manage daily inventory and stock reporting. Store, package, and label bakery products correctly. Maintain cleanliness and sanitization of the bakery workspace at all times. Attend and contribute to daily production meetings. Follow all food safety and hygiene standards strictly. Handle hot or dangerous baking items with care and attention. Requirements Education : Diploma in Bakery (mandatory). Training : Industrial training required; on-the-job bakery training preferred. Experience : 1.1 2.5 years of hands-on bakery experience. Firm understanding of Metric and Imperial systems of measurement . Ability to follow detailed written and verbal instructions accurately. Comfortable working in hot and humid conditions. Strong attention to detail and ability to work under pressure. Good verbal and written communication skills. Positive attitude and a strong work ethic. Intermediate knowledge of bakery operations and mis-en-place techniques.

Lead end-to-end development of new products including concept development, prototyping,trials, and commercialization. Work closely with cross-functional teams (QA, Production, Marketing, Procurement, and SupplyChain) to ensure successful product rollouts. Develop and optimize recipes for popcorn, extruded snacks, roasted snacks, and flavouredvariants. Conduct shelf-life studies, sensory evaluations, and process validations. Source and evaluate new ingredients, flavours, seasonings, and packaging materials incollaboration with suppliers. Manage pilot trials and scale-up activities at the plant level. Monitor industry trends, competitor products, and consumer preferences to support innovationpipeline. Ensure compliance with FSSAI, HACCP, and other regulatory requirements. Prepare and maintain accurate documentation for formulations, costing, specifications, andprocess SOPs. Support cost-reduction projects without compromising product quality.

Job Purpose This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management. Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them. Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station. Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area. Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the assigned by the Management. Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability. Job Purpose This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management. Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them. Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station. Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area. Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the assigned by the Management. Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability. Completed kitchen apprentice or chefs training courses for at least one year At least 1 or 2 years in a five start international chain hotel Should understand how to read recipes and a good knowledge of cooking

Job Purpose This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management. Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them. Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station. Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area. Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the assigned by the Management. Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability. Completed kitchen apprentice or chefs training courses for at least one year At least 1 or 2 years in a five start international chain hotel Should understand how to read recipes and a good knowledge of cooking

Primary Responsibilities Operation Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work Ensure personal cleanliness and proper deportment of all team members Work closely with the Director of Culinary in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Director of Culinary and recommends menu price adjustments Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Suggest new recipe/products which may improve quality of food or lower food cost Check the maintenance of all kitchen equipment Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Team Management Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Interview, select and recruit team members Identify and develop team members with potential Conduct performance review with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 3 years of relevant experience in a similar capacity Good reading, writing and oral profi

We are seeking a talented and passionate Chef de Partie to join our culinary team in Novotel Chennai Chamiers Road, India. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation, and maintaining excellent standards of hygiene and efficiency. Manage and operate a designated section of the kitchen, such as sauces, garnishes, or meat preparation Prepare, cook, and present dishes according to menu specifications and quality standards Collaborate with the sous chef and other chefs de partie to ensure smooth kitchen operations Train and supervise junior kitchen staff, including commis chefs and kitchen assistants Maintain a clean and organized workstation, adhering to food safety and hygiene regulations Assist in menu planning and development, contributing creative ideas for new dishes Monitor and control food costs, minimizing waste and optimizing ingredient usage Ensure timely preparation and delivery of dishes during service periods Participate in inventory management and stock rotation Adapt to changing priorities and handle multiple tasks efficiently in a fast-paced environment Contribute to a positive and collaborative kitchen atmosphere Minimum of 1 year experience as a Chef de Partie in a professional kitchen setting Culinary degree or equivalent certification from a recognized institution Demonstrated passion for culinary excellence and attention to deta

This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities. Primary Responsibilities Operation Train and supervise the work of kitchen personnel in the respective sections Ensure personal cleanliness and proper deportment of all team members Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils Work closely with Executive Steward in maintaining the cleanliness of the kitchen Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management

About Us We are surrounded by the world's leading consumer companies led by technology - Amazon for retail, Airbnb for hospitality, Uber for mobility, Netflix and Spotify for entertainment, etc. Food & Beverage is the only consumer sector where large players are still traditional restaurant companies. At Rebel Foods, we are challenging this status quo as we are building the world's most valuable restaurant company on the internet, superfast. The opportunity for us is immense due to the exponential growth in the food delivery business worldwide which has helped us build 'The World's Largest Internet Restaurant Company' in the last few years. Rebel Foods' current presence in India, UAE & UK with close to 50 brands and 4500+ internet restaurants has been built on The Rebel Operating System. While for us it is still Day 1, we know we are in the middle of a revolution towards creating never seen before customer-first experiences. We bring you a once-in-a-lifetime opportunity to disrupt the 500-year-old industry with technology at its core. Position :: Executive Quality Assurance Reports to :: Manager/Assistant Manager Educational Qualification , Work experience & Key Competencies Qualification B.Sc Microbiology/M.S.C Microbiology/B Tech./MTech. Food Technology or equivalent Work Experience Min 1 year in food industry (FMCG/QSR) Key Competencies Good communication skills Good understanding of the domain of food safety, RCA & CAPA , quality standards Well versed with FSSAI regulations for catering industry Knowledge of MS Excel & Power Point Presentation Job Description Monitoring and continuously up keeping food safety and hygiene standards of the kitchen Giving training to the kitchen team on various SOPs, quality and food safety standards Prepping kitchen to comply to FSSAI standards and other internal audits Proactively checking the quality of raw ingredients/products through sensory and its documentation Handling customer complaints by doing RCA and sharing CAPA Analyzing data to understand regional performance on various metrics Ready to travel to different locations of the city

1. Factory & Warehouse Hygiene and Pest Control Ensure strict implementation of hygiene and sanitation protocols across the factory and warehouse. Oversee pest control measures and maintain compliance with food safety standards. Monitor and verify routine cleaning and deep cleaning (ALC) schedules in production and packaging areas. 2. Production & Packaging Quality Assurance Ensure adherence to quality parameters throughout the production and packaging processes. Conduct regular verification of quality control checks, including for online processes, gifting, and customized orders. Monitor CCP and OPRP to ensure process safety and consistency. 3. Material Verification & Warehouse Monitoring Monitor warehouse operations to ensure material storage, handling, and FIFO compliance. Perform Pre-Dispatch Inspections and ensure timely clearance of on-hold materials. Oversee Raw & packaging material checks and verify. 4. Laboratory Operations & Product Testing Supervise the preparation and use of chemicals for testing purposes. Conduct and validate physical, chemical, and shelf-life testing as per defined protocols. Coordinate with external laboratories for product and environmental testing (e.g., NI samples, water, air, swab, FSSR). 5. Training, Audits & Documentation Conduct internal training on personal hygiene, GMP, GHP, food safety, etc... and documentation practices. Prepare and maintain comprehensive quality documentation, including in-process, laboratory, and shift records. Lead internal and external audits in alignment with FSSC 22000 and BRCGS standards. Ensure timely closure of audit non-conformities and implementation of CAPA. 6. Regulatory & Interdepartmental Coordination Liaise with cross-functional teams to resolve quality-related issues effectively and promptly. Ensure compliance with applicable statutory and regulatory food safety requirements. Address customer quality complaints and drive root cause analysis and CAPA implementation. 7. Personnel Hygiene & Compliance Monitoring Ensure strict monitoring of personal hygiene practices across all staff and production areas. Validate and monitor hygiene compliance through regular audits. 8. Calibration & Equipment Validation Ensure timely calibration and maintenance of all quality and lab equipment. Maintain calibration records and ensure accuracy of instruments used in quality & production assessments. 9. Labelling & Artwork Compliance Ensure all product labels comply with FSSAI regulations (Nutritional information, Ingredients, Allergen Declaration etc...) and other applicable statutory guidelines. Review packaging designs and artwork for accuracy, legal compliance, and brand consistency. Coordinate with internal teams (Regulatory, Marketing, R&D) and external design agencies to finalize artworks. Ensure timely approval and closure of artworks to avoid production delays. Conduct online verification of labelling elements such as batch coding, MRP, expiry date, ingredient declaration, and allergen statements during production.

Hotel Paramos Inn is looking for Restaurant Manager to join our dynamic team and embark on a rewarding career journey Manage staff schedules and ensure that all staff are trained and providing excellent customer service Order and manage inventory, including food, drinks, and supplies Ensure that all health and safety standards are followed, including food safety regulations Maintain financial records and budgets, including managing cash flow and payroll Develop and implement marketing strategies to increase customer traffic and sales Address customer complaints and concerns in a timely and professional manner Collaborate with the owner and other managers to develop and implement long-term goals for the restaurant Hire and train staff members. Ensure that health and safety protocols are adhered to. Keep a meticulous record of income and expenses. Order ingredients in the correct quantities for the kitchen staff. Communicate with customers to receive feedback and manage complaints. Open and close the restaurant on time.

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

What this job involves: Provide proactive and quality office food service operations in compliance with company policies. Support and execute company policies and processes. Purchase food and beverage supplies, manage expense tracking and submission processes. Manage operations such as meal programs, team off-sites/team building events, and client/user requests. Complete special projects by organizing and coordinating information and requirements to ensure all offices are operating at company-defined standards. Manage catering satisfaction, including conducting regular satisfaction surveys and optimizing food service operations. Perform administrative catering duties, including budget control and procurement. Support vendor management controls and reporting systems. Manage all kitchens and pantries at the client site, ensuring day-to-day operations are carried out to the highest standards. Attend and contribute to food committee meetings, resolving issues within timelines. Preserve excellent levels of internal and external employee service. Design menus, continuously improving them, and supporting vendors to perform better. Identify employee needs and proactively respond to their concerns. Lead and train F&B vendor personnel. Establish targets, KPIs, schedules, policies, and procedures. Foster a two-way communication environment emphasizing motivation and teamwork. Conduct specific audits of F&B kitchens and pantries on a regular basis, including planned preventive maintenance (PPM). Ensure vendors are properly ordering and replenishing F&B supplies and manage their budgets. Maintain and manage kitchen and pantry equipment, including coffee machines, to ensure proper functionality and use. Comply with all health and safety regulations related to F&B operations. Timely update senior and client points of contact (POC) on all positive and negative incidents pertaining to food and beverage service operations. Please note that this Scope of Work is subject to review and approval by the relevant stakeholders. Candidate Specification Sound like you To apply you need to be: At least 2-3+ years of professional experience in the food industry, focusing on catering service and vendor provider management. Bachelor's degree and/or equivalent experience in hospitality management, catering management, general business management, etc. Business level of English and Native Language where applicable Excellent people skills and ability to interact with a wide range of client and vendors Experience in continuous improvement initiatives, client communication and reports. Proficient in Google Applications such as Google sheets, Docs. Experience in on-site catering management in technology companies, with an ability to navigate different applications and platforms to drive data-driven solutions. Basic knowledge of catering setup, coffee breaks, and food safety guidelines, including actions to correct risks. Excellent organizational, multitasking, verbal, and written communication skills. Detail-oriented with strong analytical, problem-solving, and financial skills producing data-driven insights.

Job description We have a walk in interview, on coming Monday/Tuesday (21st July/22nd July ) at -Theobroma Outlet Khasra No-514, near PNB BANK, Hazipur, Sector 104, Noida, Uttar Pradesh 201304 Looking for Shift Managers To conduct the briefs of the team members at the commencement of the shift To supervise and guide the team members in performing their work To actively support the team members during busy hours To plan and prepare the action plan for handling busy operations time. To check with the kitchen team regarding the shortage and/or unavailable menu items and to inform the same to team members accordingly To check the table set up, cleanliness, and AC temperature at the commencement of shift To keep the service stations well equipped with an adequate number of cutlery, crockery, water jugs, napkins, etc To promote and upsell the special menus and services To check the uniforms, and grooming standards of the team members of the restaurant To check the restaurant set up at the commencement of the shift To check the restaurant's cleanliness and hygiene Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils, and cleaning products Ensure compliance with sanitation and safety regulations Manage the restaurant's good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly, and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations Coordinate with Front Office, Kitchen, etc regarding special events and execution of the same To maintain the inventory of all the items of the restaurant and to report shortage or loss of the items if any To take feedback about customer satisfaction levels and to compile the guest history regarding their preferences, special requirements, etc To approve the store requisitions of the various items required at the restaurant To comply with all health and safety regulations To maintain the log book and to make necessary entries for further prompt action To approve leaves of the team members To prepare the duty roster of the team members of the restaurant To conduct the training for team members as per the training calendar Role & responsibilities Job Location -Noida, Greater Noida

Job description We have a walk in interview, on coming Monday/Tuesday (21 and 22nd July) at -Theobroma Outlet ,Khasra No-514, near PNB BANK, Hazipur, Sector 104, Noida, Uttar Pradesh 201304 Looking for Associate/Junior Associate To conduct the briefs of the team members at the commencement of the shift To supervise and guide the team members in performing their work To actively support the team members during busy hours To plan and prepare the action plan for handling busy operations time. To check with the kitchen team regarding the shortage and/or unavailable menu items and to inform the same to team members accordingly To check the table set up, cleanliness, and AC temperature at the commencement of shift To keep the service stations well equipped with an adequate number of cutlery, crockery, water jugs, napkins, etc To promote and upsell the special menus and services To check the uniforms, and grooming standards of the team members of the restaurant To check the restaurant set up at the commencement of the shift To check the restaurant's cleanliness and hygiene Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils, and cleaning products Ensure compliance with sanitation and safety regulations Manage the restaurant's good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly, and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations Coordinate with Front Office, Kitchen, etc regarding special events and execution of the same To maintain the inventory of all the items of the restaurant and to report shortage or loss of the items if any To take feedback about customer satisfaction levels and to compile the guest history regarding their preferences, special requirements, etc To approve the store requisitions of the various items required at the restaurant To comply with all health and safety regulations To maintain the log book and to make necessary entries for further prompt action To approve leaves of the team members To prepare the duty roster of the team members of the restaurant To conduct the training for team members as per the training calendar Role & responsibilities Job Location -Noida, Greater Noida

Acquire prospective customer from food & agri industries for business. End-to-end handling of QMS, FSMS, ISO & other systems certification for the customers which includes training, documentation, implementation & audits of prospective clients. Required Candidate profile B.Tech/M.Tech in Food Science with experience in FSMS/QMS/ISO implementation and documentation

As a Food and Beverage & Culinary Associate at Fairfield by Marriott Jodhpur, your main responsibility will be to prepare ingredients for cooking, which includes portioning, chopping, and storing food. You will be expected to wash and peel fresh fruits and vegetables, weigh, measure, and mix ingredients, and cook food according to recipes, quality standards, and food preparation checklist. Additionally, you will be in charge of preparing cold foods and operating various kitchen equipment such as ovens, stoves, grills, microwaves, and fryers. It will also be your duty to test foods to ensure they are cooked properly, monitor food quality, and maintain a clean and organized work station. Your role will require you to follow all company policies and safety procedures, report any maintenance needs or unsafe conditions to the manager, and complete safety training and certifications. You should also maintain a professional appearance, communicate effectively with team members, and adhere to quality expectations and standards. Physical requirements of the job include standing, sitting, or walking for extended periods, reaching, bending, lifting objects weighing up to 25 pounds, and performing other job duties as requested by supervisors. The ideal candidate for this position should have a high school diploma or G.E.D. equivalent and at least 1 year of related work experience. Supervisory experience is not required, and no specific license or certification is needed. Fairfield by Marriott is an equal opportunity employer that values diversity and inclusivity. As a member of the Marriott International family, we are committed to providing a welcoming environment where every associate's unique background is appreciated. Join us at Fairfield by Marriott and be a part of a global team that delivers exceptional hospitality to guests worldwide. Explore career opportunities with us and experience a fulfilling journey where you can contribute your best work and grow both personally and professionally.,

The Executive Pastry Chef position is a full-time, on-site role located in Gandhinagar. As the Executive Pastry Chef, you will be responsible for overseeing bakery operations, preparing a variety of baked goods, and developing new and innovative 100% vegetarian recipes. Your daily tasks will include managing pastry kitchen staff, ensuring high-quality food preparation, and maintaining a clean and organized kitchen. You will also collaborate closely with the culinary team to deliver a cohesive and exceptional dining experience for guests. To excel in this role, you should possess Bakery, Baking, and Food Preparation skills along with Cooking and Culinary expertise. Strong leadership and team management abilities are essential, as well as attention to detail and creativity in recipe development. An excellent understanding of food safety and sanitation standards is crucial. A Diploma or degree in Pastry Arts, Baking, Culinary Arts, or a related field is required. Prior experience in a high-volume, fine-dining establishment would be advantageous. If you are passionate about pastry, possess the necessary skills and qualifications, and thrive in a dynamic culinary environment, we invite you to apply for this rewarding position of Executive Pastry Chef.,

Were Hiring – Guest Delight Manager (Restaurant Manager) Position: Guest Delight Manager Location: Thrissur & Ernakulam, Kerala Language Requirements: Malayalam, English, and Hindi Salary Range: 3.46 to 4.68 LPA (23,000 – 33,000 in-hand per month) Key Responsibilities Manage daily store operations efficiently. Lead and motivate the team to deliver an excellent guest experience. Ensure adherence to food quality, hygiene, and safety standards. Control inventory, reduce wastage, and manage costs. Drive sales performance and maintain store profitability. Candidate Requirements Minimum 2 years’ experience as a Store Incharge in the QSR/F&B industry. Should currently be working as an Assistant Store Manager or equivalent. Preference for candidates in promotion or IDP pool . Strong leadership, problem-solving, and team-handling skills. Opportunity to grow in a leading QSR brand! Apply now and be a part of a high-performance team

We are seeking a highly skilled and experienced Food and Beverage Manager to oversee and optimize all aspects of our F&B operations. As the manager, you will be responsible for ensuring the delivery of exceptional guest experiences, while effectively forecasting, planning, and managing F&B orders, staff, and finances. Your primary objective will be to maximize sales and revenue by consistently meeting and exceeding customer expectations, fostering employee engagement, and maintaining a strong focus on quality and efficiency. By implementing innovative strategies and maintaining high standards, you will play a pivotal role in driving the success of our F&B department and enhancing overall guest satisfaction.

The Human Resources Manager will lead the hotel s human resources function, manage Team Member equipment and facilities in line with Hilton and hotel policies and procedures. What will I be doing? As the Human Resources Manager, you will be responsible for performing the following tasks to the highest standards: HR Strategy Establish and implement annual objectives for the Human Resources department to achieve business needs. Utilize and manage the Human Capital Resources and operation based on variable business status. Ensure that the department s activities are aligned with the Corporate Human Resources Strategy, and that the Hotel Actions have been implemented where appropriate. Establish, maintain and ensure adherence and compliance to all personnel-related policies and procedures. Support the financial objectives of the hotel through proper and efficient management. Prepare the Annual Human Resources Budget and monthly Rolling Forecast. Ensure that the departments operational budget is strictly adhered to, that all costs are controlled, and expenditures are properly approved. Encourage team members to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation. HR Operations Co-ordinate and monitor the activities of the Human Resources division. Ensure that the necessary Human Resources forms are submitted to regional or area Human Resources Specialists promptly. Facilitate and organize the Global Team Member Survey (GTMS) and communicate the results to all TMs with relevant action plans and motion implementation progress. Ensure that Human Resources personnel provide the appropriate level of professional, courteous and caring service to other team members (internal guests) and other visitors to the division. Serve as member of the 4M and work closely with all Executive team members in supporting and achieving the hotel s goals and objectives. Assist Department Heads in customizing department job description. Ensure that team members follow all hotel, company and local rules, policies and regulations. Assist the department in managing team members to maintain a high standard of personal appearance and hygiene, adhering to the hotel and department s grooming standards. Represent the hotel in union negotiations and related activities, working closely with the Regional Human Resources team and the Hotel Management team accordingly. Respond to changes in the Human Resources function as dictated by the industry, company and hotel. Assist the GM to maintain a healthy relationship with the hotel owner. Recruitment Oversee the hotels recruitment and selection process, providing Division and Department Heads with effective and efficient recruitment solutions. Liaise with school alliance and oversee the recruitment website to expand and maintain the recruitment channel. Work with operation departments to maximize the labour work efficiency, control labour cost and determine upcoming staffing needs through workforce planning. Be actively involved in the outsourced labour request approval, outsourced company evaluation and departmental daily outsourced labour usage, training, supervision and payment review. Communicate with School Alliance regularly to ensure the students from Hilton Class receive adequate Hilton training. Participate in textbook revision, teaching and curriculum development as per request. Compensation & Benefits Oversee the hotels team member welfare programs, ensuring that the benefits supplied are relevant and competitive in the local marketplace. Maintain efficient staffing levels and payroll systems, helping Division / Department Heads to maximize productivity and minimize unnecessary payroll costs. Research and propose competitive compensation / benefits / incentive packages. Learning & Development Oversee the training and development function for all hotel team members. Review and follow hotel human capital by term. Support the development of supervisory and management personnel in the hotel, through the implementation of an effective succession plan, coaching / mentoring program and by assisting the Assistant Human Resources Manager with selected Leadership Series courses. Conduct annual performance development discussions with team members, supporting them in their professional developmental goals. Direct administration of performance appraisals in all departments. Support the hotel s focus on service excellence by training and assisting team members to train others in providing exceptional service to the hotel s external customers (guests). Assist in the training of Human Resources team members making sure that they have the necessary skills to perform their duties in the most productive way. Culture Champion Establish hotel culture to align with Hilton culture, unify team member behaviour, procedure and policy, influence team with positive feedback. Champion esprit take initiative, share and practice Hilton culture, ensuring that all training, workshop, recognition activity, empowerment guidelines are implemented with Hilton culture. Transmit Hilton culture positively, ensure all teams implement it. Share best team member story, set up related policy, standardize team member performance, make sure to maximize team member s awareness of Hilton s strategy and operating philosophy / concepts. Legal Compliance Ensure that the hotel is adhering to all company / hotel Human Resources policies and procedures. Ensure that government-stipulated team member legislations are strictly followed and implemented. Ensure that all team members are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures. Understand and strictly adhere to rules and regulations established in the Team Member Handbook and the hotel s policies concerning fire, hygiene and health and safety. TM Facilities Ensure that team member facilities are maintained according to Hilton s high standards of operation. Maintain the safety and cleanliness of work areas and team member areas, including, but not limited to, the team member kitchen and locker rooms. Assist and supervise the Head Chef to ensure smooth and efficient operation of the kitchen and service area, maintain cost control, as well as to follow food safety standard management and instruction of Hygiene team members (if any) or the Operations Manager directly. Review monthly / regular food and safety check reports from the Operations department and track the status on a regular basis. Organize monthly meetings with the Head Chef to know if any initiative can be done including food cost analyses and some potential issues such as cross exposure or support. Manage the team member dormitory, making sure to create a safe and secure living conditions to team members, implementing the Dormitory Check System and entertainment activities to encourage the THRIVE life for team members. Others The Management reserves the right to change / extend this job description if necessary, at any point of time during her / his employment. Carry out any other reasonable duties and responsibilities as assigned.

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Roles and Responsibilities Unit QA-in-Charge A quality assurance-in-charge in the food safety arena is responsible for policy, strategy and testing methodology to meet regulatory authority compliance in regard to the company product . They also assist in setting food safety standards and ensure that production is maintained at such standards and monitoring effective implementation of Food Safety Management System (FSSC 22K/ HACCP) Is responsible with the HACCP team to liaison with Operational And Quality standard related to the product and process and report to Unit Manager. To ensure that all inspections and tests of Raw materials, in process and Finished Products are Complied with. Accept or reject raw materials after necessary quality evaluation or testing in outside approved laboratory as per company's approved HACCP Plans. Provide adequate guidance to all staffs Responsible for discharging duties as per the companies Approved Standard operating Procedures (SOPs) Monitor sanitation and hygiene standards as per the companys approved Standard Sanitation Operating procedures (SSOPs) and to advice concerned in concurrence with reporting head on measures to be taken for complying with the approved SSOP. Responsible for ensuring that the approved Corrective And Preventive Actions are taken or implemented in time. Initiate action to prevent the occurrence of any Non-conformances related to products or process. Control further processing and or delivery of non-conforming Product until the deficiency or non-conformity has been Corrected. Arrangement for FSSC/ HACCP internal audit. Report to Unit Manager/ QA head/ Dept. reporting head immediately if any critical deviation is noted affecting the safety of the product prior to taking any corrective action. Maintain the Hygiene standards in co-operating with facility department. Provide training to all the staff on hygiene and food safety. Conduct the microbiological laboratory analysis of raw materials & finished products as per company requirement/ sampling plan. Verify documents on timely basis daily/ weekly as per the requirement. Monitor pest control activities are carried effectively as per the contract agreement in accordance with pest control schedule, frequency and proper dosage of approved chemicals. Also make sure that approved, branded and inspire chemicals are used for the entire activity. Desired Candidate Profile M. Sc. Microbiology b. M. Sc. Food Science & Nutrition c. M. Sc. Food science & Quality Control d. M. Sc. Food Technology Of which M. Sc. Microbiology is the most suitable with food industry experience. Perks and Benefits Accommodation+food+medicaid provided. Interested send your resumes on hrdpn@cafs.in or on 885940701. Note:- Only profiles of mentioned desired candidates will be shortlisted Of which M. Sc. Microbiology is the most suitable with food industry experience.