1079 Food Safety Jobs - Page 12

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

Wholesale Banking SME Portfolio Relationship Manager Grade Manager/Senior Manager/Chief Manager About the Business SME, part of Wholesale Banking Group, deals in corporates with turnover between fifty to five hundred crores. These new corporates have unique and challenging banking needs Specification What are the areas (in quantitative terms) the job has an impact on PRM will manage existing book. PRM will be doing limit enhancement, renewals and refer new to bank accounts. PRM will own the relationship and be a SPOC for all client needs. PRM will cross sell Trade, Forex and CMS solutions Key Deliverables New To Bank Accounts Growing the current book size Cross Sell Portfolio Profitability and Hygiene Relationships External clients Internal clients- BIU, Product, RMs, Leadership Team Qualification and Experience Graduate Preferably MBA or CA Job Skills Stays abreast of the key trends in identified markets and leverages that knowledge when engaging with customers Anticipates and analyses client needs and expectations Understands the importance of KOTAK ethics when dealing Understands the importance of and the principles of credit appraisal/risk at Kotak. Understand company financials

As an Assistant Manager in the Dairy industry, you will be responsible for leading and coordinating the production team to ensure the manufacturing of multiple dairy products such as liquid milk, yogurt, butter, and ghee. You should have a B.Tech in Dairy Technology along with a minimum of 6-10 years of experience in a reputable organization. Your core competencies should include a deep understanding of dairy product manufacturing, process technology, and product development. You should also possess knowledge of food safety regulations, analytical problem-solving skills, and good communication abilities. Additionally, you should have a general understanding of financial analysis and business drivers, as well as knowledge of competitor products and consumer preferences. Your key responsibilities will involve defining and monitoring production team plans, leading the team to achieve objectives, controlling production costs, and implementing work processes. You will coordinate personnel to ensure production objectives are met, plan for spares and maintenance schedules, and drive continuous improvement in operations. It will be your task to ensure the plant meets regulatory requirements, maintain plant hygiene standards, and provide leadership for the effective utilization of resources. You will be responsible for tracking key performance indicators such as production costs, recovery of total solids, reconciliation of raw materials, and ensuring continuous improvement in operations. Your role will also involve assisting in the development of a competent and effective workforce and dealing with any contingencies that arise in the department. Overall, as an Assistant Manager in the Dairy industry, you will play a crucial role in driving the success of the production team, ensuring quality products are manufactured efficiently, and contributing to the continuous improvement of operations.,

The Indian Chef role at the resort involves planning, preparing, and presenting authentic Indian cuisine for guests. Your creativity and expertise in regional Indian dishes will be vital in maintaining high standards of food quality, hygiene, and presentation. Your key responsibilities will include preparing a variety of traditional and contemporary Indian dishes, planning menus in consultation with the Executive Chef, supervising kitchen staff, ensuring hygiene standards, monitoring inventory levels, developing new recipes, and coordinating with other chefs for smooth kitchen operations. Handling guest feedback and making adjustments to dishes when necessary to meet guest expectations will also be part of your role. To excel in this role, you should have 3-5 years of experience as an Indian Chef in hotels or resorts, in-depth knowledge of North Indian, South Indian, or regional specialties, experience with tandoor ovens and traditional Indian cooking techniques, good leadership and communication skills, and the ability to work under pressure while maintaining consistency in taste and presentation. A certification or diploma in Culinary Arts is preferred for this full-time position. Benefits include food provided, day shift schedule, and a performance bonus. The work location is in person.,

As an Assistant Operations Manager at Mykhana, a corporate catering service in Bangalore, you will play a crucial role in ensuring the highest standards of cleanliness, hygiene, and food quality in our catering services. Your responsibilities will include overseeing day-to-day operational tasks, collaborating with the operations team to optimize workflow, and enhancing customer satisfaction. To excel in this role, you should possess strong Operations Management, Food Safety, and Quality Control skills. Experience in managing a team and coordinating operational tasks is essential, along with excellent communication and interpersonal abilities. The ability to thrive in a fast-paced environment and knowledge of FSSAI standards for food safety are key requirements. Previous experience in the catering industry would be advantageous, and a Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred. This is a full-time on-site position located in Whitefield, Bengaluru, with a competitive annual CTC of 7-8 lakhs. Join us at Mykhana and be part of a team dedicated to providing high-quality, diverse, and hygienic food options to meet various corporate needs while promoting wellness through natural and healthy food choices.,

As a Head Chef at Caf El Dorado, located in Ghaziabad, you will play a crucial role in overseeing the daily kitchen operations, ensuring the creation and updating of menus, managing kitchen staff, and upholding food quality and safety standards. Your responsibilities will include preparing meals, maintaining inventory, and collaborating with management to plan catering events. Furthermore, as the Head Chef, you will be tasked with training junior chefs and ensuring the cleanliness and efficiency of the kitchen. To excel in this position, you should possess culinary skills encompassing menu creation, food preparation, and cooking techniques. Additionally, you will need strong leadership and management abilities to effectively supervise kitchen staff and operations. A solid understanding of food safety and sanitation standards is essential, along with proficiency in inventory management and cost control. The ability to thrive in a fast-paced environment while maintaining composure under pressure is key. Excellent communication and interpersonal skills are vital for successful collaboration within the team. While a Bachelor's degree in Culinary Arts or a relevant certification is preferred, previous experience as a Head Chef or in a similar role would be advantageous. Join us at Caf El Dorado, where we are committed to providing a unique dining experience that combines exceptional food with a warm and inviting atmosphere.,

The Pizza Chef role involves preparing high-quality pizzas using fresh ingredients and traditional or modern recipes. You must have 3-7 years of experience and be located in Bandra west. Your responsibilities will include preparing pizza dough from scratch, selecting and portioning toppings, assembling pizzas, and managing pizza ovens. You'll need to ensure consistent taste, cleanliness, and inventory levels of pizza ingredients. During peak hours, you must prepare pizzas timely and follow kitchen safety procedures. To excel in this role, you should have proven experience as a Pizza Chef or Baker, knowledge of various pizza styles, and the ability to hand-stretch dough. Familiarity with different pizza ovens, strong food safety understanding, and excellent knife skills are essential. Working well in a fast-paced environment, being organized, and having good communication skills are also key qualifications. If you meet these requirements and are interested in this position, please send your updated resume to parmar.j@cran.in or call 8291023564.,

You will be responsible for efficiently and hygienically packing sweets, savories, bakery items, cakes, rusks, and other food products according to company standards. This includes both retail and e-commerce orders. Your duties will involve labeling packed products accurately, ensuring quality and appearance standards are met, and maintaining cleanliness in the packing area. Additionally, you will support the dispatch team for online orders and handle delicate items like cakes with care. Adhering to FIFO practices, assisting with retail display preparation, and reporting any issues to the supervisor are also part of your role. Basic reading and labeling skills, knowledge of hygiene and food safety, physical fitness, and a positive team player attitude are essential for this position. While a 10th or 12th pass is preferred, freshers with a willingness to learn are also welcome. The working hours are shift-based, and you may be required to work on Sundays and festival days based on production needs. Benefits include food provision, health insurance, and provident fund. Performance and yearly bonuses are also part of the package. This full-time, permanent position is based on day shifts at the physical work location.,

About the Opportunity You will be joining a prestigious name in the hospitality and culinary sector in India, renowned for its dedication to providing genuine dining experiences. As a prominent hotel that operates on a large scale, our goal is to enhance traditional Indian cuisine with creative flair and exceptional service within a dynamic on-site setting. Role & Responsibilities As the leader of the kitchen operations, your responsibilities will include planning, preparing, and presenting a variety of authentic Indian dishes with style and consistency. You will be expected to innovate and refine menus that cater to diverse palates while upholding culinary traditions and maintaining high-quality standards. Managing and mentoring a dedicated team of cooks and kitchen staff to ensure smooth daily operations and compliance with food safety practices is also a key aspect of this role. Additionally, overseeing inventory, ordering, and cost control to maximize kitchen resources and meet budgetary goals will be part of your duties. It is crucial to enforce strict adherence to health, hygiene, and safety standards in a bustling on-site kitchen environment. Collaboration with management to introduce fresh ideas and seasonal specialties that enhance the culinary reputation of the establishment is another important facet of this position. Skills & Qualifications Essential qualifications for this role include proven experience as an Indian Chef or in a similar capacity within high-volume hospitality settings, deep knowledge of regional Indian cuisines, ingredients, and preparation techniques, strong leadership abilities to effectively manage and train a diverse kitchen team, and a comprehensive understanding of food safety, hygiene standards, and kitchen operations management. Preference will be given to candidates with formal culinary training or certification specializing in Indian cuisine and experience working in upscale hotel kitchens or luxury dining establishments. Benefits & Culture Highlights You can look forward to a competitive salary and benefits package that acknowledges your culinary expertise, opportunities for professional growth, and career advancement within a respected hospitality group. Our work culture is collaborative, valuing innovation, tradition, and excellence in Indian cuisine. If you are enthusiastic about Indian culinary arts and eager to lead a dynamic kitchen team, we welcome you to contribute your expertise and creativity to our renowned culinary destination.,

As a Cook at Four Points by Sheraton, your main responsibility will be to prepare special meals or substitute items while regulating the temperature of ovens, broilers, grills, and roasters. You will be required to pull food from freezer storage to thaw in the refrigerator, ensuring proper portioning, arrangement, and food garnishing. Maintaining food logs and monitoring the quality and quantity of prepared food will also be part of your daily tasks. During busy periods, you will need to communicate assistance needed and inform the Chef of excess food items for daily specials. Additionally, you will play a key role in informing the Food & Beverage service staff of menu specials and out-of-stock items. Your duty will be to prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Cold food preparation will also be part of your responsibilities. In terms of management support, you will assist in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. It is essential to follow all company, safety, and security policies and procedures, reporting any maintenance needs, accidents, injuries, or unsafe work conditions to the manager. Completing safety training and certifications is mandatory. Maintaining a clean and professional uniform and appearance, protecting company assets, and anticipating and addressing guest service needs are crucial aspects of the role. Developing and maintaining positive working relationships with team members, supporting common goals, and responding appropriately to concerns of other employees are also vital. Adhering to quality expectations and standards, standing, sitting, or walking for extended periods, and performing other reasonable job duties as requested by Supervisors are all part of the daily routine. **Preferred Qualifications:** - **Education:** Technical, Trade, or Vocational School Degree. - **Related Work Experience:** At least 3 years of related work experience. - **Supervisory Experience:** No supervisory experience. - **License or Certification:** None At Four Points by Sheraton, we are committed to creating an inclusive and diverse work environment where the unique backgrounds of our associates are valued and celebrated. We uphold a non-discrimination policy on any protected basis, embracing equality and providing access to opportunities for all. Join our team and become part of the united Four Points by Sheraton community, where every individual matters, and we support each other to deliver exceptional guest experiences. If you are passionate about creating a friendly, genuine, and approachable environment for guests and seeking to be part of a global team that supports your growth and development, we invite you to join us at Four Points.,

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

We are seeking a highly skilled and experienced Food & Beverage Manager to join our team in Grand Mercure Bangalore, India. As a key member of our management team, you will be responsible for overseeing all aspects of our food and beverage operations, ensuring exceptional customer service, and maximizing profitability. Develop and implement strategies to enhance the overall dining experience and increase revenue Manage and mentor a diverse team of food and beverage staff, including hiring, training, and performance evaluations Oversee inventory management, cost control, and budgeting for all food and beverage outlets Ensure compliance with food safety regulations and maintain high standards of hygiene and cleanliness Analyze financial reports, sales data, and customer feedback to identify areas for improvement Collaborate with the culinary team to develop innovative menus and promotional offerings Handle customer inquiries, complaints, and special requests in a professional and timely manner Coordinate with other departments to ensure seamless operations and excellent guest experiences Stay updated on industry trends and implement best practices to maintain a competitive edge Organize and oversee special events, banquets, and catering services as required Bachelors degree in Hospitality Management, Business Administration, or a related field Minimum of 5 years of experience in food and beverage management, preferably in a high-volume restaurant or hotel setting Proven track

The Senior Vendor Manager Proteins should have experience in analyzing new business opportunities and building strong relationships, driving significant top and bottom-line results, and be comfortable managing multiple responsibilities within a fast-paced environment. This candidate must be highly organized and be able to prioritize effectively. The candidate must also possess strong analytical acumen and be comfortable drawing metric-based conclusions by managing an extensive amount of data. The successful candidate possesses superb business judgment, with a track record of successful relationship management, and strong analytical acumen, with experience generating and managing reports and analyses. The position requires an individual who can work autonomously in a highly demanding and often ambiguous environment, with strong attention to detail and exceptional organizational skills. The Senior Vendor Manager is an effective leader and communicator and a seasoned problem-solver. This role provides a key opportunity for those looking to build or round-out general management skill-sets. It is highly cross-functional and needs influencing abilities while collaborating within and outside Amazon. Areas of responsibility include: 1. Managing a full P&L for Proteins (Chilled meat, seafood, Frozen meat RTC & white lables) business, including planning, forecasting and driving growth for the category, possessing a complete understanding of internal and external variables that impact the business, leading produce vendor management for multiple business formats that ARIPL services. 2. Setting goals and strategic direction for the business, ensuring alignment with broader business goals and vision by closely working with regional / national brands/ strategic vendor partners / MFN sellers /Category & In stock managers. 3. Driving strategic negotiations with external vendors / building white label road map / new brand & selection launch/ analyze industry trends / selection benchmarking / working closely with Food safety & compliance teams to deliver best in class quality. 4. Generating and implementing big ideas to drive business improvement, innovation, and scale within the category and across the retail business as a whole. Building long range forecasts in collaboration with partner teams. 5. Leading cross functional collaboration on necessary systems and processes to support business needs, including retail systems, site merchandising and in-stock. 6. Identifying industry trends that are relevant to customer selection and experience. Collaborating on Marketing and Merchandising initiatives. Innovating and implementing new customer and vendor programs. 9. Representing Amazon when meeting with senior executive teams from top vendors and building long term strategic relationships. 3+ years of with Excel experience 5+ years of retail, operations, product or program management, or business management/consulting with negotiations and delivering results experience Bachelors degree, or 3+ years of professional or military experience Experience with financial analysis and P&L ownership Experience managing large data sets and utilizing to drive performance and process improvements Experience in vendor negotiations, pricing and promotion, inventory management, and product development

We are seeking a talented and motivated Commis 1 to join our culinary team in Visakhapatnam, India. As a Commis 1, you will play a crucial role in our kitchen operations, assisting in food preparation, cooking, and presentation under the guidance of senior chefs. Prepare, cook, and serve high-quality dishes according to established recipes and standards Assist in maintaining kitchen cleanliness and organization Follow food safety and hygiene regulations at all times Support senior chefs in various kitchen tasks and food preparation activities Collaborate with kitchen staff to ensure efficient workflow and timely food service Assist in inventory management and stock rotation Participate in menu planning and development as directed by senior chefs Maintain and properly use kitchen equipment and utensils Adapt to changing priorities and handle multiple tasks in a fast-paced environment Contribute to a positive and collaborative kitchen atmosphere High school diploma or equivalent; higher certification in culinary arts preferred 1-2 years of work experience in a similar role Good understanding of food, health, and safety regulations Excellent communication

As Associate Relationship Manager at SmartQ, your primary goal will be to lead and oversee a frontline Partner team of food service associates. In addition, the candidate must coordinate various tasks related to food production planning, engineering, and front-of-house services. Also, ensure all activities comply with Health & Safety and Food Safety regulations. Exercise general responsibilities to facilitate the efficient organization of the contract, aligning with contractual terms and conditions. Additionally, focus on enhancing the overall customer experience through effective management and service delivery. Do you possess all these skills and wish to make an impact in the world of food and technology? Join us now! Do you possess all these skills and wish to make an impact in the world of food and technology? Join us now! Promote a positive work culture and ensure punctual delivery of high-quality service. Resolve issues and promptly report incidents, accidents, and near misses to the reporting manager. Prioritize client retention and exhibit a passionate commitment to delivering quality service to both clients and employees. Collaborate effectively within a team and demonstrate initiative when working independently. Uphold honesty and integrity, fostering a family-oriented culture. Possess excellent communication skills to engage with a diverse range of people, both within your work area and among various stakeholders. Adhere to legislation and follow all rules and regulations outlined in the client handbook, ensuring service deliverables, hygiene, health, and safety standards are met. Embrace a team-player mentality with a can-do attitude. Take pride in personal appearance and hygiene standards. Display self-motivation, responsibly using personal initiative. Maintain a positive attitude under pressure, demonstrating resilience and adaptability. Manage vendor rotations and plan the operations for the assigned clients. Qualifications: Demonstrated experience in the food industry, with a solid understanding of operations and customer service. Proactive and self-motivated, with a strong work ethic, integrity, and the ability to make independent decisions. Resilient under pressure, capable of meeting deadlines and handling challenges effectively. Adaptable and team-oriented, willing to take on diverse responsibilities to support business objectives. Exceptional communication skills, both written and verbal, to interact with stakeholders at all levels. Strong interpersonal abilities, fostering collaboration and teamwork. Expertise in food service, technology, and people management, ensuring smooth operations. Results-driven with a sense of accountability, focused on achieving business goals. Proven leadership experience, successfully managing teams in dynamic environments. Knowledge of HSEQ standards, with a Basic Food Hygiene certification. Financial acumen and proficiency in relevant applications, ensuring operational efficiency. Agile and adaptable, thriving in fast-paced and evolving work environments. Minimum 3 years of industry experience, with a Graduate/Diploma in Hotel Management. Availability for a 6-day workweek, with a willingness to travel within city limits as needed. : .

Do you enjoy carrying out operations efficiently and feel enthusiastic about maintaining mutually beneficial relationships with clients? If your answer is a resounding yes, then we are hunting for you. As an Associate Relationship Manager at SmartQ, your primary goal will be to lead and oversee a frontline Partner team of food service associates. In addition, the candidate must coordinate various tasks related to food production planning, engineering, and front-of-house services. Also, ensure all activities comply with Health & Safety and Food Safety regulations. Key responsibilities Promote a positive work culture and ensure punctual delivery of high-quality service. Resolve issues and promptly report incidents, accidents, and near misses to the reporting manager. Prioritize client retention and exhibit a passionate commitment to delivering quality service to both clients and employees. Collaborate effectively within a team and demonstrate initiative when working independently. Uphold honesty and integrity, fostering a family-oriented culture. Possess excellent communication skills to engage with a diverse range of people, both within your work area and among various stakeholders. Adhere to legislation and follow all rules and regulations outlined in the client handbook, ensuring service deliverables, hygiene, health, and safety standards are met. Embrace a team-player mentality with a can-do attitude. Take pride in personal appearance and hygiene standards. Display self-motivation, responsibly using personal initiative. Maintain a positive attitude under pressure, demonstrating resilience and adaptability. Manage vendor rotations and plan the operations for the assigned clients. Qualifications: Demonstrated experience in the food industry, with a solid understanding of operations and customer service. Proactive and self-motivated, with a strong work ethic, integrity, and the ability to make independent decisions. Resilient under pressure, capable of meeting deadlines and handling challenges effectively. Adaptable and team-oriented, willing to take on diverse responsibilities to support business objectives. Exceptional communication skills, both written and verbal, to interact with stakeholders at all levels. Strong interpersonal abilities, fostering collaboration and teamwork. Expertise in food service, technology, and people management, ensuring smooth operations. Results-driven with a sense of accountability, focused on achieving business goals. Proven leadership experience, successfully managing teams in dynamic environments. Knowledge of HSEQ standards, with a Basic Food Hygiene certification. Financial acumen and proficiency in relevant applications, ensuring operational efficiency. Agile and adaptable, thriving in fast-paced and evolving work environments. Minimum 3 years of industry experience, with a Graduate/Diploma in Hotel Management. Availability for a 6-day workweek, with a willingness to travel within city limits as needed. Message from CEO: .

Builds a strong team and fosters collaboration. Multi-tasking and all around culinarian and leader. Able to manage high volume and fine dining teams. Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction. Demonstrates strong business acumen and financial responsibility. Desired Skills & Experience 7+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 5+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience in high volume operation of at least 1,000 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Degree from accredited culinary college or university. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Comply with company policy regarding waste separation and environmental compliance. Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies. Assist the Executive Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Follows all HACCP procedures set by the company. Directly supervise all food being prepared and served in all outlets according to standard menus and recipes as established by the company. In the absence of the Executive Chef, responsible for the overall operation of the kitchen. Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience. Ensure all food related budget and targets are met. Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization. Follows training program for all new hires. Ensures all galley crew members are adhering to company standards in their overall performance, appearance, crew and personal conduct. Prepares work schedules for all galley employees for approval by the Executive Chef. Monitors and controls actual hours worked and records and reports information to the Executive Chef and other departments as needed. Maintains all ILO regulations in regards to work hours. Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement. Every 60 days crew rating cards to be filled in and presented to the Executive Chef. Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef. Executes inspections and supervises proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards. Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew. Perform other job related functions as assigned. Responsible for food preparation, production, and presentation in all outlets. Assists the Executive Chef in all areas of food preparation, production, and presentation and ultimately serves the highest Quality of food onboard to all guests and crew. Specific areas of responsibility on ships with two Executive Sous Chefs will be broken down as follows: Main Galley, all Lido Operations, and Crew Mess All Specialty Restaurants

10+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience in high volume operation of at least 1,000 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Degree from accredited culinary college or university. Comply with company policy regarding waste separation and environmental compliance. Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies. Oversee waste management and analyzes food waste reporting and notifies the Food & Beverage Director of any issues. Adherence, usage and tracking of Meal Count. Implementation and execution of food handling and cleaning procedures in accordance with USPH standards. Follows all HACCP procedures as set by the company and sets training accordingly for all galley personnel and ensures that all galley personnel can answer all questions during USPH inspections. Overall preparation of food according to the standards and quality established by Marine Hotel Department. Implementation of all new menus, standards and procedures as set by the Corporate Marine Department. Also responsible for all existing menu cycles in the food operation, to ensure that all cycles and preparation of food are followed by the galley brigade at all times. In addition, ensure that all outlets are set as per the Corporate Culinary Department. Responsible for the overall direction, supervision, training and personal conduct of all employees assigned to the kitchen operation. Actively support the development all cooks which are participating in the apprenticeship program and recognizes galley personnel for future courses. Follows training program set up for all new hires in order to familiarize employees with ship operations and culinary work procedures and ensures all new Executive Sous chefs and Sous Chefs are put through familiarization training. Prepares or assigns preparation of work schedules of all employees according to guidelines of the kitchen organization. In conjunction with the Food & Beverage Director and Provision Master, assists in preparing the order for quantity and quality of provisions that are taken aboard at the various ports of call, including the home port. Adheres to company par stock levels. Responsible for the preparation and control of the daily supplies needed for the preparation of the menu requirements and assures the correct quantities of daily supplies needed for the preparation and that no shortage of food items being distributed to the galley impacts the daily operation Meets targets of food costs within given budget. Responsible to execute, implement and supervise proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance and condition of these areas. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and Food and Beverage Director. Follows up on any outstanding repairs or furnishings needed to ensure completion. Prepares reports as required or requested by the Corporate Marine Department, the Hotel Manager or the Food and Beverage Director. Create an atmosphere in the kitchen organization which will achieve maximum productivity and a high degree of responsibility towards producing safe, wholesome, high quality and attractive food for passengers and crew. Disciplines galley personnel accordingly following the correct procedures. Practices visible management during all meal hours in all restaurants and dining rooms to ensure an efficient food operation and to ensure the highest quality of food is being served for both guest and crew and takes corrective action when necessary. Perform other job related functions as assigned. General Responsibilities Builds a strong team and fosters collaboration. Multi-tasking all round culinarian and leader. Able to manage high volume and fine dining teams. Self-proficient to perform any culinary task and to guide and mentor other culinarians. Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction. Demonstrates strong business acumen and financial responsibility. Works closely with other department heads in guest service and other areas. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Directs and oversees the activities of all food preparation and service functions onboard the ship. Responsible for the highest quality and preparation of all food served onboard to guests and crew.

Position Title: Shift Executive- Quality Position Type: Regular - Full-Time Position Location: Mehsana Requisition ID: 32234 Job Details: Function/Department : QA Global Job Grade Job Title* : Shift Executive Quality Region** : AMENA Global Grading System Job Code: Global Job Grade : Evaluation Date : Global Pay Band : 3 Global Benchmark Job : Yes * This is a generic job title to be used for Job Administration. Job titles used by individuals may vary by country but the position should be aligned to the generic job title for Job Administration purposes. ** e.g. Global/APMEA/NA/CE/etc. Instructions for Position Summary : Brief description of the primary purpose of the position, with emphasis on the outcomes or results expected (rather than what is specifically done). This should briefly describe why the job exists. Consider how you would describe the job to someone you ve just met. Position Summary : To supervise and co-ordinate the quality aspects of processing and packing operation, ensuring the product is packed within the product specifications. To supervise and control both the raw and end quality of finished product. Ensure that a high quality service standard is rendered to both consumer and factory. To analyze materials to ensure high quality finished product. Instructions for Responsibilities and Accountabilities : List the major responsibilities and accountabilities of the position in order of importance with most important being first etc. Each item should describe what the person in this position have to accomplish at McCain. (i.e. what the job produces) as well as the key activities that lead to the outcomes: Responsibilities and Accountabilities : MANAGE THE KPA s (Key Performance Areas) OF SUBORDINATES Performance of subordinates is achieved against their agreed KPA s. Full implementation of training / development plan for all subordinates Coordinate with shop floor staff to achieve desired end quality. Set up the general requirements for QA specifications and standards for materials, processes as well as finished products. Support the Quality Chemists to ensure that products and processes comply with the relevant requirements of the quality management system. Responsible for planning, organizing and managing the overall activities of receiving / outgoing quality functions. Responsible to verify the shift schedules for all quality sub ordinates. ACCEPT / HOLD / REJECTION Ensure that the finished product have been tested appropriately to meet the required finished product specification. Communicate any changes in quality with the QC and Production Executive. Ensure that raw materials used for production are as per specifications laid down by the organization. Pass requisition for the accepted finished goods. Verify hold notes and verify the activity of downgrade the product in case of unsatisfactory finished product specification Verify rejection notes for beyond satisfactory limits of finished product specification. Communicate with production manager, plant manager, store manager, in case of any rejection or hold made. PROCESS MANAGEMENT Implements ongoing quality improvement processes working with interdepartmental teams. Maintains product consistency throughout product cycle, to include the design, define and build phases through quality checkpoints and testing. Develop and manage quality assurance metrics for performance improvement of all teams. Interface with Engineering and Operations to ensure transfer to Production of new products are in accordance with approved data. Work with production to solve customer/product issues as necessary. Responsible for controlling the overall cost of QA operations. QUALITY MANAGEMENT Anticipates program release problems and takes corrective action, escalating as needed, to resolve and achieve commitments. Assures the viability, functionality and effectiveness of essential tools. Provides effective communication regarding issues, objectives, initiatives and performance to plan. Manages the planning and execution of product testing efforts, including all associated resources to meet committed delivery dates. Responsible and accountable of flagging the timing of interdepartmental deliverables and the quality of their output. Evaluate production samples for conformance to specifications. Takes part in the Quality Management System Audits. Conducts Supplier audits from time to time. Conducts CCP verification on weekly basis Coordinate with production, maintenance & store department regarding cleaning issues & food safety issues. Manage external lab testing requirements Review the current policies and improvise plans to improve upon the existing quality standards. DOCUMENT CONTROL MANAGEMENT Coordinate all activities related to the Document Control procedure, including technical documents, drawings, and commercial correspondence. Input document data into the standard registers ensuring that the information is accurate and up to date. Generate the various document control reports as required. Makes sure that controlled copies of latest approved documents and drawings are given to the appropriate staff, subcontractors and suppliers as applicable Create and maintain company quality documentation, such as quality manuals, quality procedures, etc. TRAINING & DEVELOPMENT Conduct frequent trainings for awareness of various quality & food safety systems Schedule internal audits on regular intervals Make sure that training is given to all QA personnel of the department so that they can well perform the assigned tasks effectively; manage the budget of the QA department and its other administrative functions in order to make sure that the operation is effectively conducted, cost saving and well integrated AUDIT S Conduct audits, including closing out audit findings, creating audits finding reports and determine proper corrective and preventive actions. Managing external resources in the execution of audits. Compiling and issuing report and support interpretation of its contents; follow-up and monitor closure of actions Manage suppliers performance and conduct audits SAFETY Supervise all regulations on safety, take on all required safety equipment, give encouragement to staff on practicing safe working regulations, handle with apparent difficulties at once for inform them to observers OTHER DUTIES Maintain continual improvement activities to enhance the quality system, such as 5S, Kaizen lean methods, etc. Calibrate instruments in-house. Add new procedures, work instruction, formats in QA procedures. Develop training to build quality awareness. Instructions for Requirements : Record the ideal qualifications for someone to take on this job (note: current incumbents may have different backgrounds). If you were looking to hire someone for this job, what background and qualifications would be required and/or desired ? This should briefly describe what a person needs to be successful in this position. Requirements: Academic: Must have: Minimum Graduate Degree in Science/ Other relevant field Nice to have: Professional/Technical Accreditations: Must have: Nice to have: Related Work Experience (Internal to the organization or external): Minimum 4-5 years in Quality Control Lab Instructions for Working Relationships and Key Contacts : Record the typical contacts both internal and external that someone in this position would have during a normal working day/week. Please do not record names - identify contacts by broad category (e.g. clients ) if external to the organization, or by title ( Manager, Finance ) for contacts within the organization. Describe the purpose of the communication in a few words (i.e. provide information , confirm transaction ). Working Relationships and Key Contacts: Contact Purpose Internal: 1 Manger QA / QA Executive For day to day reporting 2 Store Executive / Store Area Leader For Product Quality and Product life cycle 3 Production Executive / Production Area Leader For Product Quality and Product life cycle External 1 External QA Auditor To Explain how the QA Parameters are implemented and follow on line and verification / validation Process 2 3 Authorities: Budget: Managing People (# of direct reports): Other: Competencies: Critical TECHNICAL (Function-Specific) Competencies: He should have effective report writing skills. He should have excellent analytical abilities to grasp the key points from complicated details. He should have awareness regarding GMP practices, Food Safety Audits like FSSC, HALAL, AIB, KEQ, etc. Must be adept in use of MS Office 2000 or later, particularly Excel and Word, and ideally Access or similar database to basic level, Internet and email. He should have good leadership capabilities to lead projects to successful completion. Leads the organization in all external audits on behalf of the company s management Critical CORE (General Behavioral and Business) Competencies: Must possess good analytical and decision making skill Communication & Presentation Team Work M ust possess the ability to coordinate and plan strategically. Instructions for Additional Information : Record the description of other information relevant to the position, such as travel requirements, details about the team. This should briefly describe what else we need to know about this position in order to recruit the right person. Additional Information: Organization Relationships: Immediate Manager/Supervisor (title) Manager - QA Peer Job (title) Job Title Peer Job (title) Executive - QA Peer Job (title) Job Title Peer Job (title) Area Leader - QA Title(s) of those reporting directly to the job Chemist Lab Assistant Asst. Area Leader Trainee McCain Foods is an equal opportunity employer. We see value in ensuring we have a diverse, antiracist, inclusive, merit-based, and equitable workplace. As a global family-owned company we are proud to reflect the diverse communities around the world in which we live and work. We recognize that diversity drives our creativity, resilience, and success and makes our business stronger. McCain is an accessible employer. If you require an accommodation throughout the recruitment process (including alternate formats of materials or accessible meeting rooms), please let us know and we will work with you to meet your needs. Your privacy is important to us. By submitting personal data or information to us, you agree this will be handled in accordance with the Global Employee Privacy Policy Job Family: Quality & Food Safety Division: IKSEAT Department: India Plant Process Quality RM Location(s): IN - India : Gujarat : Mehsana Company: McCain Foods(India) P Ltd "

responsibilities related to food and drink preparation, service, & overall operations within a hospitality setting. Common tasks include taking orders, serving food and beverages, maintaining dining areas, managing inventory, and ensuring customer Required Candidate profile Greeting, seating guests taking food & beverage orders & serving food & drinks Maintaining a clean & organized dining area & providing customer service Handling customer inquiries & resolving issues

Job Title: Restaurant Manager Location: Borivali, Mumbai Salary: 50,000 to 60,000 per month Company Description Eatopia is a food and beverage company with a focus on creating distinctive dining experiences. With over 35 restaurants across Southeast Asia, India, and the Middle East, Eatopia has a multicultural team representing a vibrant mix of cultures and concepts. The company is committed to building a resilient food ecosystem for the future and seeks out innovative solutions to combat climate change and food insecurity. Key Responsibilities 1. Operations Management: Oversee daily operations to ensure smooth functioning of the caf, including opening and closing procedures. 2. Customer Service: Maintain excellent service standards to enhance the customer experience. Address customer complaints promptly and professionally. 3. Team Leadership: Recruit, train, and manage a team of chefs, servers, and support staff. Foster a positive and motivating work environment. 4. Inventory and Supply Management: Monitor stock levels of ingredients, beverages, and other supplies. Coordinate timely procurement to prevent shortages. 5. Quality Control: Ensure the authenticity and consistency of South Indian cuisine in preparation, presentation, and taste. 6. Sales and Marketing: Collaborate with marketing teams to implement promotions, events, and strategies to attract more patrons. 7. Compliance and Hygiene: Ensure compliance with health, safety, and hygiene regulations. Maintain cleanliness across all areas of the caf. 8. Financial Management: Manage budgets, control costs, and achieve sales targets. Prepare and present revenue and expense reports. Qualifications and Skills Proven experience in managing a restaurant, preferably in the South Indian cuisine segment. Strong leadership and team management abilities. Excellent communication and interpersonal skills. Knowledge of food safety regulations and standards. Ability to handle high-pressure situations and multitask effectively. Proficiency in POS systems and basic financial reporting.

Preferable From catering company background or worked in hospitals restaurants. Roles and Responsibilities Manage daily operations of hospitality services, ensuring high-quality food preparation and presentation. Oversee industrial catering services, including menu planning, inventory management, and staff supervision. Develop and implement effective HACCP protocols to maintain food safety standards. Collaborate with hotel management team to ensure seamless service delivery across all departments. Conduct regular quality control checks to identify areas for improvement. Handling admin requirements and front desk executive activities Desired Candidate Profile 8+ years of experience in hospitality industry or related field (hotels & restaurants). Strong knowledge of food processing, food safety regulations (HACCP), and industrial catering practices. Proven track record in managing large-scale catering operations with attention to detail on food quality and hygiene. Gross CTC Offered : 65 K if interested kindly share your updated resume to chandramouli.r@sodexo.com

You will be working as a full-time Cafe Worker at a location in Bengaluru. Your primary responsibilities will include food preparation, food service, ensuring food safety standards are met, maintaining cleanliness in the work area, and delivering exceptional customer service. Additionally, you will be in charge of managing food and beverage inventory and offering support to fellow team members whenever necessary. To excel in this role, you should possess skills in food preparation, food service, and food safety. Proficiency in customer service is essential, along with prior experience in food and beverage management. The ability to thrive in a fast-paced environment, coupled with strong communication and teamwork skills, will be crucial for your success in this position.,

This is a full-time on-site role for a Head Mixologist located in New Delhi. As the Head Mixologist, your primary responsibilities will include crafting innovative cocktails, ensuring customer satisfaction, maintaining high standards of food service and safety, and providing excellent customer service. You will be tasked with training and supervising bar staff, managing inventory, sourcing quality ingredients, and staying updated with industry trends. Your creativity and attention to detail will play a key role in creating memorable experiences for guests while upholding a clean and organized bar area. To excel in this role, you should have prior experience in creating innovative cocktails and ensuring customer satisfaction. Skills in food service and food safety are essential, along with strong customer service skills. Knowledge of seafood and the ability to source quality ingredients will be advantageous. Excellent communication and interpersonal skills are a must, as well as the ability to thrive in a fast-paced environment. Previous experience as a mixologist or head bartender is preferred, and certification in bartending or a related field is a definite plus.,

General Manager - QA Job description Developing and amending quality procedures, work instruction, quality plan, etc for QA, production and any other deptt and ensure their compliance (performance according to the quality procedure). Displaying work instructions and other Quality related communication at appropriate places of work. Effective implementation, Quality Management system ISO 9001, Food safety management system ISO 22000 and BRC-IOP across the organization Implementing the learning from mistake program and ensure effectiveness Creating Quality scorecard program and keep the track of the same on ongoing basis To assure the Quality of pouches on line and to assure the Quality of outgoing pouches through PDI inspection. Sampling methodologies or technologies to determine usefulness To take up the Raw material issues with vendors. Instruct vendors on quality guidelines, testing procedures, or ways to eliminate deficiencies. Responsible for planning Input material sampling, inspection and release of Input materials for production. Issuance of test reports and monitoring of proper sticker management for RM Ensure the traceability and identification of all the products released for the production. Ensure Control of nonconforming/ rejected / reworked/hold and conditionally approved quarantine material. Stop production if serious product defects are present and get the resolution of the same Monitor performance of quality control systems to ensure effectiveness and efficiency Monitor and review reports regarding nonconformance of products or processes, daily production quality, root cause analyses, QNCR and quality trends. To get done the reworking of the finished material which do not conform to the Quality norms through rewinding/ doctoring. Identify critical points in the manufacturing process and specify sampling procedures to be used at these points. Take decision on deviations by accepting/ rejecting the material at any stage of processing. Interested send their updated resume to Email Id hrd.recruitmentconsultants@gmaildotcom & WhatsApp - 9.2.1.1.6.1.8.4.4.8 / 9.7.1.7.2.2.1.3.8.