1079 Food Safety Jobs - Page 16

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 Bakery Trainee, you will gain hands-on experience in bakery operations while learning preparation techniques under experienced supervision. Key Responsibilities Learn about bakery equipment use and maintenance Develop knowledge of bakery products and production Assist with industrial equipment operation Participate in inventory management using FIFO Ensure proper storage and packaging of goods Attend production meetings for task updates Learn essential mise-en-place techniques Follow food safety and hygiene standards Requirements Bakery Diploma On-the-job training in a bakery is preferred Understanding of measurement systems Ability to follow detailed instructions Capability to handle hot working conditions Safety-conscious mindset

Company Overview Salad Days, established in 2014, is a leader in Indias healthy food revolution. Were all about creating gourmet salads and delicious meals that nourish your body and taste buds. Our mission? To make healthy eating a way of life for everyone in India. We use fresh, high-quality ingredients, operate with sustainability in mind, and uphold the highest standards of excellence. Heres what makes working at Salad Days exciting: - Fast-paced Growth: Were expanding rapidly across Delhi NCR, Bengaluru, and Mumbai, and youll be part of the excitement! - Fresh & Healthy Focus: Be a part of a team passionate about creating delicious and nutritious meals. - Multiple Locations: Work in a vibrant kitchen environment across our cloud kitchens and organic farm. Are you ready to join our team and help us revolutionize healthy eating in India? Job Overview As a Shift Manager at Salad Days, you will play a pivotal role in our kitchen operations, ensuring the preparation of high-quality salads and other dishes. In addition to maintaining high standards of food safety, hygiene, and operational efficiency, you will be responsible for managing kitchen checklists, placing orders for raw materials, and filling out daily reports. Your role also includes ensuring proper grooming and hygiene of the staff, managing SOS riders for emergency deliveries, and leading the team effectively. Key Responsibilities Gain in-depth knowledge of Salad Days menu items, ingredients, and preparation methods. Participate in regular sanitization tasks to maintain a spotless kitchen. Efficiently handle peak times while adhering to prescribed KPT to maintain service standards. Manage daily inventory tasks, including conducting physical inventory counts and reporting stock-in-hand accurately. Monitor and minimize wastage in the kitchen, implementing best practices for efficient use of ingredients. Use computer software to manage kitchen operations, including filling out kitchen checklists, placing orders for raw materials, and filling out daily reports. Ensure proper grooming and hygiene of the staff, maintaining high standards of cleanliness. Maintain records of SOS riders and arrange deliveries in case of an emergency. Fill out and submit daily reports for the unit, ensuring accurate and timely information. Requirements High school diploma or equivalent. Culinary education is a plus but not required. Minimum 2 years of experience in a kitchen or food service environment, including hands-on experience with food preparation, cooking, inventory management, packaging, dispatching, and training. Advanced understanding of kitchen operations and food preparation techniques. Strong organizational skills for planning and managing mise-en-place activities. Ability to handle peak service times efficiently and meet performance targets. Proficiency in inventory management, including physical counts and accurate reporting. Demonstrated leadership abilities to motivate, and manage a team effectively. Proficiency in using computer software for kitchen management and reporting.

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Careers at IHCL At IHCL, we believe our employees are our greatest asset. We are committed to fostering a dynamic work environment that encourages innovation, collaboration, and personal growth. Join us in creating memorable experiences and shaping the future of hospitality. Explore exciting career opportunities with us and be a part of a vibrant team that values passion, excellence, and diversity. Job Objective Assisting the Chief Engineer/Director of Engineering in maintaining, repairing, and upgrading hotel facilities, equipment, and systems to ensure efficient and safe operations. This involves supporting the implementation of maintenance schedules, troubleshooting issues, and ensuring compliance with safety regulations to maintain optimal functionality and safety standards across the property. Essential Job Tasks Assisting in implementation of Engineering SOPs and guidelines and ensuring that a robust maintenance process is followed to ensure that critical machinery and equipment are maintained at optimum level. Areas of Responsibility Assist the Chief Engineer/Director of Engineering in the day-to-day operations, overseeing the preventive maintenance of all equipment. Assume the responsibilities and authority of the Chief Engineer in their absence. Assist in executing Capex projects according to the established timeline. Implement and monitor preventive maintenance programs for all equipment. Coordinate with vendors for floating BOQs, site visits, preparing comparatives, and assisting in the issuance of orders. Develop and execute action plans for recurring complaints and incidents. Assist in preparing the annual budgets for FPL and R&M costs. Responsible for implementing various FPL and R&M cost mitigation measures and driving energy and water-efficient initiatives. Ensure compliance with IHCLs Fire & Life Safety (FLS) policy and guidelines, preparing HIRA for critical machines and processes. Monitor the proper maintenance and testing of Fire & Life Safety equipment across the hotel. Possess knowledge of HACCP, Hygiene, ISO 14001, and Food Safety guidelines. Drive adherence to SOPs for critical processes such as chemical safety, machine safety, and PPM. Assist in investigating incidents and accidents, conducting root cause analysis, and implementing learnings. Conduct training for all members of the engineering team. Implement IHCLs sustainability program, including certifications like LEED and Earth Check. Knowledgeable about relevant statutory compliances, including PCB, Fire, Electrical, Water Supply, Borewell, and Boiler regulations. Prepare month-end reports, audit data, and data for the ESG platform. Check all logbooks daily, taking corrective measures as needed. Conduct departmental briefings and training sessions. Coordinate with other departments such as Housekeeping, Front Office, and Food & Beverage to address engineering issues in their areas Attributes/ Essentials/ Other Information Flexibility to work in shifts, relocate Required Qualifications B.Tech in Mechanical or Electrical Field Work Experience 3-5 Years of relevant experience in Hospitality Industry Languages Needed in Position English Key Interfaces- External Vendors, Concerned Govt. Offices and others Key Interfaces- Internal Engineering function, Other Operational departments Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Guest Centricity Personal Effectiveness Equal Opportunities Employment at IHCL

We are seeking an enthusiastic and customer-oriented Guest Service Associate (GSA) for our Food & Beverage department in Bengaluru, India. As a GSA - F&B, you will play a crucial role in ensuring exceptional dining experiences for our guests while maintaining high standards of service and efficiency. Set up and inspect operating equipment, linens, and condiments before service Familiarize yourself with all menu items and daily specials to provide informed recommendations to guests Take guest orders and efficiently communicate them to the kitchen staff Serve food and beverages in a timely and professional manner Clear and reset tables for incoming guests Maintain cleanliness and organization of the dining area and storage spaces Adhere to HACCP regulations and safety guidelines for food handling and equipment use Assist in managing guest inquiries and resolving any issues that may arise Collaborate with team members to ensure smooth service operations Report equipment malfunctions, emergencies, or suspicious activities to the F&B Team Leader Participate in regular team meetings and training sessions to enhance service quality Maintain accurate records of transactions and inventory as required Proven experience in food and beverage service, preferably in a hotel or restaurant setting Excellent knowledge of food service techniques and etiquette Strong familiarity with menu items, including ingredients and prepar

We are seeking an enthusiastic and customer-focused GSA - Food & Beverage Service professional to join our dynamic team in Mysuru, India. As a key member of our food and beverage department, you will be responsible for delivering exceptional dining experiences to our guests while maintaining the highest standards of service and efficiency. Greet and escort guests to their tables, ensuring a warm and welcoming atmosphere Take food and beverage orders accurately, demonstrating knowledge of menu items and daily specials Serve food and beverages promptly and professionally, adhering to established service standards Maintain cleanliness and proper setup of tables, side stations, and dining areas Perform opening and closing duties as assigned, including table setting and side work Apply food safety and hygiene standards (HACCP) in all aspects of service Upsell and promote food and beverage offers to maximize sales revenue Handle guest payments and operate point-of-sale systems efficiently Address guest concerns promptly and professionally, escalating issues to management when necessary Collaborate with kitchen staff and other team members to ensure smooth service operations Assist in other Food & Beverage outlets during peak times or as required Participate in regular team meetings and training sessions to enhance skills and knowledge Maintain knowledge of local cuisine and culture to enhance the guest experience in Mysuru Degree or diploma in Hospitality or Tourism Management Completed Industrial Training in Food & Beverage Service Strong knowledge of food and beverage service procedures and etiquette Excellent understandin

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 of 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.

Key Responsibilities: 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 of 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. Minimum Primary school education Minimum 1 year of relevant experience in a similar capacity

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 of 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. Completed kitchen apprentice or chefs training courses for at least one year Should understand how to read recipes and a good knowledge of cooking Good communication skills

Outlet Operation Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required Secondary / High school education Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic

We are seeking a dedicated and skilled Commis 1 to join our culinary team in Mumbai, India. As a Commis 1, you will play a crucial role in supporting our kitchen operations and ensuring the highest quality of food preparation and presentation. Follow recipes, methods, and instructions provided by the Head Chef accurately Maintain company and statutory hygiene standards at all times Ensure food preparation and presentation comply with established quality standards Assist in the production, preparation, and presentation of food items in your assigned function Maintain appropriate grooming standards, hygiene, and code of conduct Collaborate with kitchen staff and other departments to ensure operational efficiency Prevent the use of contaminated products in food preparation processes Keep assigned kitchen areas, equipment, and utensils clean and organized Adhere to company policies and procedures consistently Handle additional responsibilities as delegated by management Minimum 1 year of experience in a professional kitchen setting Hotel Management Diploma or equivalent culinary education Strong knowledge of food safety and sanitation practices Proficiency in basic culinary tech

Operation Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required Other Responsibilities Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Knowledge and Experience Degree or Diploma in Hotel Management Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local

We are seeking a Guest Service Associate (GSA) for our Food & Beverage team through campus placement in Mumbai, India. This entry-level position offers an exciting opportunity for recent graduates to kickstart their career in the hospitality industry. As a GSA, you will play a crucial role in ensuring guest satisfaction by providing exceptional service in our food and beverage outlets. Greet and welcome guests in a friendly and professional manner Take food and beverage orders accurately and efficiently Serve food and beverages according to established standards Process payments and handle cash transactions Maintain cleanliness and organization of dining areas Collaborate with kitchen staff to ensure timely and accurate order delivery Address guest inquiries and resolve concerns promptly Assist in setting up and breaking down dining areas for various events Comply with all food safety and hygiene regulations Participate in ongoing training to enhance product knowledge and service skills High school diploma or equivalent Recent graduate or final year student Excellent customer service and interpersonal skills Strong verbal and written communication abilities Basic computer proficiency,

Outlet Operation Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required Secondary / High school education Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic

Primary Responsibilities: Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required Minimum Education : 10+2 (Higher Secondary) A diploma or degree in Hotel Management is preferred.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. The Assistant Manager Events is responsible for the successful handling of groups involving 10 or more guestrooms. This role, under the general guidance and supervision of the Director of Banquet Sales, maximizes business opportunities, ensures effective communication with clients and efficient coordination with departments concerned. What will I be doing As the Assistant Manager Events , you will be responsible for performing the following tasks to the highest standards: Liaise closely with the Sales team in proposing the best deal when handling leads / inquiries (pricing strategy, special requirements) passed over, in order to convert the leads / inquiries to confirmed events. Prepare proposals / contracts for leads / inquiries received from Sales Managers. Follow through from negotiation until departure for events assigned. Liaise with clients on finalizing details and give professional advice on set-ups and planning of events. Practice up-selling at all opportunities to maximize revenue. Ensure effective communication with clients and internal departments, disseminating groups related information to other departments e. g. issues on banquet event orders and group resumes as well as chair pre-event meetings. Maintain close coordination with respective departments on organizers requirements and last-minute event requirements. Be visible to organizers and clients during their event / group dates and monitor guest satisfaction. Oversee the operation of banquet functions and work closely with various departments to ensure quality service is delivered to our clients at all times. Regularly review master account postings to ensure postings are correctly done, reviewing bills with organizers regularly so as to eliminate adjustments needed on final invoice. Maintain close communication with concerned Sales Managers during the process. Work with concerned Sales Managers during post-event meetings and on post-event follow-ups such as sending thank you letters or post-event critique forms. Verify total charges and layout of invoices prepared by Accounts and send out to organizers. Obtain feedback from clients and follow through with the necessary actions. Refer leads and send event profile information to relevant sister hotels or NSO / ISO (if any). Maintain the active event profile database and group chart. Establish and maintain files of major accounts and assist the Director of Banquet Sales in maintaining the Accounts Management System. Establish good working relationships with internal customers (other departments of the hotel) and external customers (clients, event contractors, suppliers). Actively participate in achieving departmental goals which contribute to the Marketing budget. Closely monitor accounts revenue and business production. Provide feed-back on market trends and keep updated with client relationships and overall business goals through close communication with the Banquet Sales Managers and Director of Banquet Sales. Maximize up-selling opportunities whenever possible. Assist the Director of Banquet Sales in the forecasting of group room nights and banquet revenue. Arrange relationship building visitations when necessary. Cross-sell other Hilton hotels. Handle inquiries for re-booking of business and new leads when Sales Managers are not available. Closely communicate with concerned Sales Managers regarding progress on the negotiation process. Conduct site inspections for potential clients when Banquet Sales Managers / Coordinators are not available. Liaise with the Food & Beverage department in ensuring that the hotel hygiene and food safety control standards are maintained and regular communication meetings on event details are carried out. Project a hospitable service atmosphere as a hospitality business functioning seven days a week, twenty-four hours a day. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Job Category: Quality Job Family: Plant Quality Assurance Job Description: To ensure microbiology laboratory function operation and full compliance as per company requirement . This position is a combination of a subject matter expertise in Microbiology that requires people leadership and customer facing skills. The successful candidate and will lead (direct & indirect) the efforts of development, implementation, training, troubleshooting, and auditing of microbiological methods and best practices; work with customers on their expectations and ensure we are complaint with them; and work with operations to identify trends, implement action plans, oversee appropriate CAPA development driven by data; and instill Food Safety Quality Culture through words and actions. Duties include ensuring full compliance of the Baramati plant Main micro laboratory function, which includes ensuring the laboratory safe, accurate, and timely functioning. Hiring, retaining, training and coaching partners. Maintaining compliance through internal audits and ensuring all internal, regulatory and customer s requirements are fully compliant. Evaluating partner performance, including partner accountability for adherence to microbiology department functions including but not limited to sampling, analysis, ensuring all monitoring plan are met, data / information trending and communication and Proficiency test participation, ISO 17025 or good laboratory practices management compliances. In addition to microbiology function, this role will provide support and active involvement in leading continuous improvement and expertise related food safety and sanitation related improvement process mainly to Baramati plant and as and when required to other plant of India region. Will be closely collaborating with EQFS SFI microbiologist What you ll do: Serves as laboratory microbiology leader and technical resource to collaborate with operations leaders on expectations, results interpretation, sampling plans (including customer-specific and regulatory requirements), method use, determining process capabilities/troubleshooting, and projects and programs as required. Coordinate and be the primary contact for external labs. Meet with external customers to explain programs and results. Provide input and work with departments on conducting risk assessments for HACCP and quality of products and processes. Be able to explain programs and requirements for customer and regulatory auditors. Lead the microbiology team on microbiology lab management and accreditation requirements. Remove barriers for testing execution and provide direction on methods that should be used. Promote safe working environments for partners. Review and optimize sampling as per risk and review workload of partner. The role is responsible for laboratory information system implementation and assuring adherence of partners to use the system effectively. Ensure all requirements Good Laboratory Practices and customer testing expectations (ex. ISO17025 or equivalent) are being met. Evaluate CAPAs for thoroughness and effectiveness - within operations, sanitation, as well as within the laboratory. Escalate outages and work with corporate Home Office as necessary to resolve issues. Support all India facilities as needed. Develop Food Safety and Quality and Culture - train, coach, evaluate, and reinforce continuous improvement principles with partners as well as personal, people, business, and process leadership. Support all India facilities as needed. Work with corporate Food Safety & Microbiology partners or topics of Pathogen Environmental Monitoring expectations, formula evaluation & process food safety, method validations & changes, etc. Assist with troubleshooting of issues at other plants as needed (may be outside of India). Support new projects to assess food safety evaluation along with key stake holders. Closely with all plants and support India region Food Safety and Sanitation process by working on development /improvement of systems, training partners, implementing and reviewing Food safety systems. Support in trouble shooting of the process when required to overcome the challenges and applying / implementing lessons learned as applicable. Financial - Track and maintain control of department budgets to assure plant goals are met. Plan for capex for laboratory and food safety related. Plan for capex for laboratory and food safety related. What you need to succeed: M. Sc Microbiology 10+ years experience in Quality Assurance, Food Safety or Production Subject-matter expertise Incumbent shall have a sound knowledge of microbiology analysis of food and food products HACCP and Food safety risk assessment preferably in field of microbiology Performance skills (accuracy with detail, planning and organizing, efficiency, business acumen) Good technical communication skills explaining programs and policies to internal and external people and bodies Good documentation skills Comfortable in a food manufacturing environment as well as in a laboratory Leadership Leadership skills in managing and developing team Interpersonal skills (relationship building, teamwork, interpersonal insight, conflict resolution, customer orientation) Communication (verbal communication, persuasive impact, listening, written communication) - English preferred Judgment and thinking (strategic thinking, original thinking, judgment and decision making, problem solving, awareness) Personal characteristics (motivation/commitment, flexibility, assertiveness, development orientation, results orientation resilience, quality orientation) Excellent interpersonal and problem-solving abilities Comfortable escalating situations to leadership as needed Ability to make good business decisions quickly Desire to grow and take on new challenges and opportunities Ability to travel up to 5-10%

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 Bakery Manager, you will lead bakery operations, ensuring production of high-quality bakery goods while managing team performance and operations. Key Responsibilities Prepare bakery products to high standards in individual and bulk quantities Implement quality control and maintain safety throughout the department Monitor inventory and prevent shortages Lead and mentor the bakery team with regular performance evaluations Create efficient staff schedules and manage labor costs Collaborate on menu innovation and product development Enforce food safety standards and interdepartmental coordination Requirements Diploma/degree in Bakery or Hotel Management Industrial training in bakery operations 5-6 years of experience in a professional bakery setting Strong baking skills and understanding of mise-en-place techniques Proficiency in Metric and Imperial measurement systems

Employer: Green Foods Firm Role: Kitchen Supervisor Shift: Rotational Supervise food prep & hygiene Ensure FSSAI/HACCP compliance Lead kitchen team Manage inventory Freshers (Hotel Mgmt/Nutrition) welcome Strong leadership & teamwork skills required

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 Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Relevant experience in a similar capacity

We are seeking a talented and passionate Sous Chef to join our culinary team in Pune, India. As the second-in-command in our kitchen, you will play a crucial role in creating exceptional dining experiences for our guests while supporting the Executive Chef in daily operations. Assist the Executive Chef in menu planning, recipe development, and kitchen management Lead and inspire the kitchen team, providing guidance, training, and mentorship Ensure high standards of food quality, presentation, and customer satisfaction Maintain compliance with food safety regulations and health standards Oversee inventory management, cost control, and budget adherence Collaborate with front-of-house staff to ensure seamless service delivery Participate in menu tastings and special events Step in for the Executive Chef when necessary Contribute innovative ideas to enhance our culinary offerings and kitchen efficiency Foster a positive and collaborative work environment Culinary degree or equivalent experience in a professional kitchen setting Proven experience as a Sous Chef or in a similar leadership role Strong knowledge of various cuisines, cooking techniques, and food trends Excellent leadership and team management skills Proficiency in menu planning, recipe development, and cost control In-depth understanding of food safety regulations and health standards Strong communication and interpersonal skills Ability to work effectively under pressure in a fast-paced environment Creative problem-solving skills and attention to detail Passion for culinary arts and commitment to delivering exceptional dining experiences Flexibility to work various shifts, including weekends and holidays

Key Responsibilities: Assist the Executive Chef in planning and directing food preparation. Supervise kitchen team and ensure smooth kitchen operations. Ensure consistent quality and presentation of all dishes. Maintain high standards of hygiene, food safety, and cleanliness. Train and mentor junior chefs and kitchen staff. Monitor stock levels and assist in inventory control. Develop and test new recipes and menu items. Manage kitchen during Executive Chef s absence. Educational Background: Diploma or Degree in Hotel Management / Culinary Arts. Certification from a recognized culinary institute (preferred but not mandatory)

Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment. Key Responsibilities: Assist the Executive Chef in planning and directing food preparation and culinary activities. Supervise and coordinate the kitchen team during food preparation and service. Ensure dishes are prepared and presented to hotel standards. Monitor kitchen operations to maintain food quality, freshness, and consistency. Train, mentor, and develop junior kitchen staff. Ensure compliance with food safety, hygiene, and sanitation regulations. Manage kitchen inventory and food cost control. Participate in menu development and costings. Handle kitchen scheduling, stock ordering, and supplier communication in the Chef s absence. Ensure a clean, organized, and efficient kitchen workspace. Address and resolve any kitchen or food-related issues promptly. Stay updated with culinary trends and new techniques. Education: At least a high school or vocational diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

Key Responsibilities : Supervision of Stewarding Team : Lead, train, and manage a team of stewards and other kitchen staff. Delegate tasks to ensure efficient operation of the department. Monitor staff performance and provide feedback to ensure standards are met. Cleaning and Maintenance : Ensure that all kitchen equipment, utensils, and areas (including dishwashing areas) are thoroughly cleaned and sanitized. Oversee the cleaning and maintenance of kitchen floors, walls, and storage areas. Maintain cleanliness and hygiene in all food preparation and storage areas in compliance with safety and health standards. Inventory Management : Monitor inventory levels of kitchen supplies, including cutlery, glassware, and cleaning products. Order and replenish supplies as needed, ensuring no shortage of essential items. Perform regular checks and maintain records of stock levels and usage. Health & Safety Compliance : Ensure the stewarding department complies with food safety and sanitation standards set by health authorities. Implement safety protocols to prevent accidents and maintain a safe working environment. Ensure proper disposal of waste and adherence to environmental guidelines. Coordination with Other Departments : Coordinate with kitchen chefs, restaurant managers, and other departments to ensure the smooth flow of operations. Support in food preparation areas by ensuring that equipment and utensils are available and ready for use. Equipment Management : Ensure proper care, handling, and storage of kitchen equipment and utensils. Oversee the maintenance and repair of equipment to avoid breakdowns during operations.

We are seeking an experienced and dynamic Restaurant Manager to oversee the operations of our upscale dining establishment within Fairmont Mumbai. The ideal candidate will possess strong leadership skills, exceptional attention to detail, and a passion for delivering unparalleled dining experiences. Key Responsibilities: Operations Management: Lead daily restaurant operations to ensure smooth and efficient service delivery. Oversee the scheduling of restaurant staff, including servers, hosts, and bartenders, to maintain optimal staffing levels. Implement and uphold high standards of service, cleanliness, and food safety protocols. Monitor inventory levels and collaborate with the culinary team to ensure timely food and beverage replenishment. Guest Experience: Foster a culture of exceptional guest service by providing personalized attention and resolving any guest concerns or complaints promptly. Regularly interact with guests to solicit feedback and ensure their satisfaction with the dining experience. Implement strategies to enhance the overall guest experience, including menu development, special promotions, and creative presentation techniques. Team Leadership: Recruit, train, and mentor restaurant staff to uphold the Fairmont standard of excellence in service. Provide ongoing coaching and performance feedback to ensure team members reach their full potential. Foster a positive and collaborative work environment that encourages teamwork and mutual respect among staff members. Financial Management: Monitor and analyze restaurant performance metrics, including revenue, expenses, and profitability. Develop and execute strategies to optimize revenue generation and maximize cost efficiency. Implement effective cost control measures while maintaining the highest quality standards in food and beverage offerings. Compliance and Safety: Ensure compliance with all relevant health, safety, and sanitation regulations, as well as company policies and procedures. Conduct regular inspections of the restaurant premises to identify and address any maintenance or safety concerns. Stay abreast of industry trends and best practices to continuously improve restaurant operations and service quality. Bachelors degree in Hospitality Management, Business Administration, or related field preferred. Minimum of 5 years of progressive experience in restaurant management, preferably in a luxury hotel or fine dining establishment. Proven track record of success in leading high-performing teams and achieving operational excellence. Strong communication, interpersonal, and problem-solving skills. Excellent organizational abilities and attention to detail. Proficiency in MS Office suite and restaurant management software. Flexibility to work evenings, weekends, and holidays as required.

We are seeking a dedicated and customer-oriented Guest Service Associate for our Food & Beverage (F&B) Service team in Mumbai, India. As a key member of our hospitality team, you will play a crucial role in ensuring exceptional dining experiences for our guests. Greet and seat guests, providing menus and explaining daily specials Take food and beverage orders accurately and efficiently Serve meals and drinks in a timely and professional manner Respond promptly to guest inquiries, requests, and concerns Maintain cleanliness and organization of dining areas Process payments and handle cash and credit transactions Collaborate with kitchen staff to ensure order accuracy and timely delivery Set up and break down dining areas before and after service Adhere to all food safety and sanitation guidelines Assist in training new team members as needed Participate in regular team meetings to discuss service improvements Stay informed about menu changes, promotions, and special events Excellent customer service skills with a focus on creating positive guest experiences Strong communication and interpersonal abilities Proven ability to work efficiently in a fast-paced environment Detail-oriented with a keen eye for cleanliness and presentation Basic math skills for handling financial transactions Physical stamina to stand and walk for extended periods Flexibility to work various shifts, including evenings, weekends, and holidays Team player with a collaborative attitude Knowledge of food and beverage service techniques Familiarity with restaurant operations and procedures Problem-solving skills to address guest concerns effectively Previous experience in food and beverage service preferred Understanding of menu items and ability to make recommendations Basic knowledge of wine and spirits (a plus) Proficiency in using point-of-sale (POS) systems Ability to multitask and prioritize in a dynamic environment Commitment to maintaining high standards of food safety and hygiene