1083 Food Safety Jobs - Page 18

P rimary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting 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. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Minimum Primary school education Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language

Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting 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. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Financial Management Identify optimal and cost effective use of the resources. Facilitate the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas. Operational Management Adhere to all recipes, methods and instructions from the Executive Chef. Ensure that company and statutory hygiene standards are maintained. Ensure that the preparation and presentation of food complies with the standards. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Ensure to maintain appropriate grooming standards, hygiene and code of conduct. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to prevent the use of contaminated products in any process of food preparation. To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. Ensure to adhere to Novotel Ibis Chennai OMR policies and procedures at all times. Handle additional responsibilities as and when delegated by the Management. Minimum Primary school education Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language.

Key Responsibilities: Prepare, cook, and present South Indian dishes (e.g., dosa, idli, vada, sambar, rasam, etc.) to the highest standards. Supervise and coordinate activities of commis chefs or kitchen helpers in your section. Ensure proper portion control and minimal wastage of ingredients. Maintain high standards of cleanliness and hygiene in your workstation. Collaborate with Sous Chef to plan menus, daily specials, and mise en place. Ensure food safety compliance as per HACCP or local regulations. Check stock levels and ensure proper storage and rotation of ingredients. Train junior staff on traditional cooking techniques and modern plating styles.

Execute culinary dishes with precision and creativity, maintaining the highest standards of quality and presentation. Work closely with the Executive Chef, Executive Sous Chef and Chef de Cuisine to ensure seamless kitchen operations and consistency in food preparation. Lead and mentor a team of commis chefs and kitchen assistants, fostering a culture of learning, excellence, and teamwork. Contribute to menu planning and development, bringing fresh ideas and culinary trends to the table. Adhere to all food safety and hygiene standards, ensuring a clean and organized working environment at all times. Efficiently manage food costs, portion control, and wastage to maximize profitability while maintaining quality. Participate in training sessions and workshops to enhance culinary skills and stay updated on industry trends. Consistently strive to exceed guest expectations, delivering memorable dining experiences that reflect the Fairmont brand ethos. Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. Culinary degree or diploma preferred. Strong knowledge of various cuisines, cooking techniques, and international culinary trends. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism. Flexibility to work evenings, weekends, and holidays as required. Knowledge of HACCP and food safety standards. Passion for culinary excellence and a commitment to continuous learning and development.

We are seeking a talented and experienced Chef de partie specializing in South Indian cuisine to join our culinary team in Chennai, India. As a key member of our kitchen staff, you will be responsible for overseeing the South Indian section of our kitchen, ensuring the highest quality of food preparation and presentation. Lead and manage the South Indian section of the kitchen, maintaining high standards of food quality and presentation Prepare and cook a variety of South Indian dishes, showcasing regional specialties and innovative techniques Develop and implement new menu items in collaboration with the head chef Train and supervise junior kitchen staff in South Indian cooking techniques and recipes Ensure compliance with food safety and hygiene standards Manage inventory and stock levels for the South Indian section Assist in menu planning and cost control Collaborate with other kitchen sections to ensure smooth service operations Maintain a clean and organized work environment 3-5 years experience as a chef de partie with in-depth knowledge of South Indian cuisine Culinary degree or diploma from a recognised institution Current food safety certification Excellent cooking skills, including knife skills and proficiency in various cooking methods Strong leadership abilities with excellent time management and organisational skills Ability to work efficiently in a fast-paced environment Creativity and passion for developing innovative South Indian dishes Proficiency in inventory management and cost control

Food Preparation - prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times Station Management - oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures Quality Control - maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times Team Collaboration - communicate effectively with all other team members and assist/support all colleagues where necessary Menu Development - collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation Cleaning and Maintenance - maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order Minimum of 5-7 years of Experience of making Indian Sweets 12th Pass

Ensure that the bar is set according to standards and procedures Greet all guests warmly upon first contact Take down food and beverage orders from guests and ensure that the orders are correct Prepare and serve drinks and snack orders according to service standard. Ensure that hot snacks and cold drinks are served promptly to the guests once they are ready, such that they arrive at the guests table at the correct temperature Try to remember individual guest s names and their preferences to extend a personalized service Creation of new beverage/cocktails to suit guests needs. Up-sell and promote other food and beverage offers at every available opportunity to maximize sales revenue. Obtain guests feedback during operations to ensure satisfaction Prepare and ensure that the bills are charged properly before presenting them to the patrons for payments Thank all patrons for patronizing the outlet upon their departure Clear and tidy up bar counter after the departure of the patrons as quickly as possible Report any complaints, incidents or other irregularities to management Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Order and collect food and beverage supply requisition. Ensure that the stock is collected as per requisition. Prepare garnishes for operation Clean and maintain all operational equipment Practice appropriate and effective measures to improve control of costs

We are seeking a dynamic and results-driven Assistant Manager for our catering sales team in Mumbai, India. As an integral part of our organization, you will play a crucial role in driving sales growth, managing client relationships, and ensuring the success of our catering operations. Develop and implement effective sales strategies to attract new clients and retain existing ones Collaborate with the catering team to create customized menu proposals and event packages Conduct site visits and client meetings to understand their needs and preferences Prepare and present compelling sales presentations and proposals Negotiate contracts and ensure all terms are met Coordinate with internal teams to ensure smooth execution of catering events Monitor and analyze sales performance, preparing regular reports for management Assist in training and mentoring junior sales staff Stay updated on industry trends and competitor activities to maintain a competitive edge Ensure compliance with food safety regulations and company policies 3-5 years of experience in catering sales or a related field Proven track record of meeting or exceeding sales targets Bachelors degree in Hospitality Management, Business Administration, or related field (preferred) Food Safety Certification (required) Proficiency in customer relationship management (CRM) software Strong knowledge of catering industry trends, food and beverage, and event planning Excellent communication and interpersonal skills Demonstrated leadership and team management abilities Proficient in menu planning, budgeting, and financial management Strong problem-solving and decision-making skills Ability to work flexible hours, including evenings and weekends as needed Fluency in English; knowledge of local languages is a plus

We are seeking a dynamic and experienced AM-Outlet to join our team. You will be responsible for overseeing the day-to-day operations of our food and beverage outlet, ensuring exceptional customer service, and driving financial performance. Manage and optimize inventory levels and stock control to minimize waste and maximize resources Develop and implement strategies to increase revenue and profitability of the outlet Prepare and analyze financial reports, taking corrective actions as necessary Oversee staffing levels to meet operational demands and special events efficiently Ensure high standards of food quality, presentation, and customer service Conduct regular team briefings and training sessions to enhance product knowledge and service skills Maintain and update guest history records to facilitate personalized service for repeat customers Ensure compliance with food safety and hygiene standards Manage the outlets budget, controlling costs without compromising quality Collaborate with other departments to support overall business objectives Resolve customer complaints promptly and professionally Implement and monitor promotional activities to drive sales and customer engagement Stay informed about local food and beverage trends in Bangalore and incorporate them into the outlets offerings Bachelors degree in Hospitality Management, Business Administration, or related field Minimum of 2 years of experience as an Outlet Manager or 5+ years of progressive experience in food and beverage management Strong financial acumen with experience in budgeting and financial reporting Excellent customer service skills with a focus on creating memorable guest experiences Proficiency in inventory management and point-of-sale systems In-depth knowledge of food and beverage trends, quality standards, and health regulations Ability to work flexible hours, including evenings, weekends, and holidays Excellent communication and interpersonal skills Fluency in English; knowledge of Tamil or other local languages is a plus Strong problem-solving skills and ability to make quick, informed decisions Familiarity with Indian cuisine and cultural preferences Demonstrated ability to lead and motivate a team in a fast-paced environment Strong organizational skills and attention to detail

Job Number 24139661 Job Category Food and Beverage & Culinary Location Jim Corbett Marriott Resort & Spa, Village Dhikuli, Ranikhet Road, Ramnagar, Uttarakhand, India VIEW ON MAP Schedule Full-Time Located Remotely N Relocation N Position Type Non-Management Position Summary Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Preferred Qualification Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of Wonderful Hospitality. Always. by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name thats synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if youre happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brands namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where youll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. Thats The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.,

Job Number 24147190 Job Category Food and Beverage & Culinary Location Fairfield by Marriott Vadodara, RC Dutt Road, Vadodara, Alkapuri, India VIEW ON MAP Schedule Full-Time Located Remotely N Relocation N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Fairfield by Marriott guarantees a beautifully simple stay wherever you travel, with over 1,000 locations worldwide. Our Marriott family farm heritage inspires a calming, reliable experience characterized by warm hospitality, all at a great value. As a member of our team, youll deliver on the Fairfield Guarantee our commitment that every guest leaves the hotel satisfied. At Fairfield, we invite you to explore career opportunities that hold our hotels and the service we provide to the highest standard. In joining Fairfield by Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.,

As a Kitchen Helper at Apple Tree Hotels and Resorts located in NH-16, Bhubaneswar, you will be part of a dedicated team assisting in the preparation of a diverse range of cuisines such as South Indian, North Indian, Grilled, and Chinese dishes. Your role will involve supporting the head chefs and kitchen staff in various tasks to ensure the smooth operation of the kitchen. If you have a passion for cooking and aspire to advance in the hospitality industry, this position offers an excellent opportunity for growth. Your responsibilities will include assisting in ingredient preparation, basic food item processing, aiding in cooking and plating dishes during busy periods, maintaining kitchen cleanliness and organization, adhering to food safety and hygiene standards, monitoring ingredient stock levels, cleaning and sanitizing kitchen areas and equipment, contributing to buffet and banquet services, and fulfilling other kitchen-related duties as instructed by the head chef or kitchen manager. The ideal candidate should possess basic knowledge of South Indian, North Indian, Grilled, and Chinese cuisines, while prior experience in a similar role is beneficial but not mandatory. You must be capable of following instructions in a fast-paced kitchen environment, have a good understanding of food safety practices, exhibit willingness to learn and adapt to various kitchen tasks, demonstrate strong organizational skills and attention to detail, have the physical endurance to manage the demands of a busy kitchen, and be a team player with a positive demeanor. Preferred qualifications include previous experience in a restaurant, hotel, or food service setting, familiarity with cooking processes for different cuisines, and knowledge of kitchen tools and equipment. Interested candidates are encouraged to apply by submitting their resume and cover letter to appletreeindia1@gmail.com with the subject line "Kitchen Helper Application - Apple Tree Hotels and Resorts". Please note that only candidates with genuine interest and relevant experience should apply. This is a full-time, permanent position with benefits such as a flexible schedule. Candidates should be prepared to work in person at the Bhubaneswar, Orissa location and may need to commute or relocate if necessary. A Higher Secondary (12th Pass) education level is preferred, and prior experience as a kitchen helper for at least 1 year is advantageous. The work location for this role is in Bhubaneswar, Orissa. If you meet the qualifications and are excited about the prospect of contributing to a dynamic kitchen team in a hospitality setting, we look forward to receiving your application.,

As an Indian Chef, you will be responsible for preparing a variety of traditional Indian dishes with a focus on authentic flavors and presentation. Your role will involve developing menus, managing kitchen staff, and ensuring that food safety and quality standards are consistently met. Executive Chinese Chefs oversee the kitchen's operations and are responsible for controlling food cost, maintaining quality, and ensuring portion control of food items. You will be in charge of supervising the purchase of dried goods and fresh products. Additionally, your role will require you to showcase innovation and creativity in designing daily special menus while maintaining strong customer relationships. This position is full-time and permanent, offering benefits such as food provision. The schedule may include fixed shifts as well as rotational shifts. The ideal candidate should have at least 1 year of total work experience, with a preference for relevant experience in the culinary field. The work location for this role is in person, where you will have the opportunity to showcase your culinary skills and contribute to the success of the kitchen operations.,

As a Continental Chef at Trip Machine Company's exclusive cafe/retail store, you will be responsible for managing the kitchen, preparing and cooking a variety of continental dishes, and ensuring high standards of food quality and presentation are maintained. Your role will involve overseeing kitchen staff, planning menus, estimating costs, maintaining food safety standards, collaborating with other departments, managing inventory, and providing excellent customer service by addressing inquiries and complaints promptly. To excel in this role, you must have a minimum of 2 years of experience as a Continental Chef, possess good command of basic English, demonstrate strong leadership and management skills, have a solid understanding of food safety regulations, and be able to create menus that align with the company's brand. Effective communication, time management, and multitasking abilities are essential, as well as a willingness to work flexible hours, including weekends and holidays. This is a full-time position that offers benefits such as a flexible schedule, paid sick time, and paid time off. The ideal candidate should be passionate about cooking delicious food and delivering exceptional customer service. If you meet the requirements and are ready for an exciting opportunity, we invite you to apply. Education preferred: Secondary (10th Pass) Experience required: 2 years as a Chef Expected Start Date: 15/05/2024,

As a Hostel Warden at Vivekananda Institute of Management Studies (VIMS) in Coimbatore, you will be responsible for overseeing the management and operations of the hostel facilities for the students. VIMS is a highly reputed stand-alone B-School approved by AICTE New Delhi and permanently affiliated with Anna University, Chennai. The institution is dedicated to achieving human excellence through academic and allied programs. Your role as a Hostel Warden will involve ensuring the well-being and safety of the female students residing in the hostel. Candidates with previous experience in similar roles are preferred. The ideal candidate should hold a graduate degree and be between the ages of 45 to 50 years. VIMS, recognized as one of the top B-Schools in Tamil Nadu and India by Business World magazine, offers a supportive work environment. As a full-time employee, you will work during day shifts at the campus in Coimbatore. The benefits include provided meals and health insurance. To apply for this position, interested candidates are required to submit a letter of interest and a detailed resume, both in soft copy via email to vims@vimscbe.ac.in and in hard copy addressed to the Director of the college. The application deadline is set for 22/08/2024, with an expected start date of 23/08/2024. For any inquiries or to submit the hard copy application, please contact: Director Vivekananda Institute of Management Studies (VIMS) Kovilpalayam, Coimbatore 641107 Contact Number: +91 77083 63333 Join VIMS as a Hostel Warden and contribute to the nurturing and development of the students in a supportive educational environment. Apply now to be a part of this esteemed institution.,

Overview The Restaurant Manager plays a vital role in the success of our establishment. This position is responsible for overseeing the daily operations of the restaurant, ensuring that guests receive exceptional service and high-quality food in a welcoming environment. The Restaurant Manager will work closely with the kitchen and service staff to maintain standards, achieve customer satisfaction, and drive profitability. In addition, they will be involved in staff training, scheduling, inventory management, and financial reporting. The ideal candidate is a proactive leader with a passion for the hospitality industry, outstanding organizational skills, and the ability to motivate and inspire a team. By fostering a positive work culture and maintaining high operational standards, the Restaurant Manager is critical to building a loyal customer base, enhancing the restaurant's reputation, and delivering a profitable operation. Key Responsibilities Oversee daily restaurant operations and ensure compliance with health and safety regulations. Manage and train restaurant staff, ensuring high performance and job satisfaction. Monitor and maintain food quality and presentation standards. Develop and implement operational procedures and policies. Handle customer inquiries, comments, and complaints to enhance satisfaction. Assist with menu planning and food preparation as required. Ensure effective financial management, including budget preparation and tracking. Monitor inventory levels and order supplies as necessary. Implement marketing strategies to increase restaurant patronage. Conduct regular staff meetings to promote communication and team cohesion. Prepare reports on sales, inventory, and personnel performance. Identify areas for operational improvement and initiate corrective actions. Maintain a clean and inviting restaurant environment for guests. Stay updated on industry trends to remain competitive. Work with the ownership or upper management to develop financial goals. Required Qualifications Bachelor's degree in Hospitality Management or a related field. Proven experience as a Restaurant Manager or in a similar role. Strong knowledge of food safety and sanitation standards. Exceptional leadership and interpersonal skills. Ability to work flexible hours, including nights and weekends. Proficient in restaurant management software and POS systems. Excellent verbal and written communication skills. Strong problem-solving abilities and decision-making skills. Experience in budgeting and financial management. Ability to train and develop a diverse team. Customer-oriented mindset with a passion for service. Ability to handle stressful situations in a fast-paced environment. Strong organizational and time-management skills. Knowledge of marketing and promotion strategies. Current certification in food safety and handling. Familiarity with industry trends and competitive landscape. Skills: team building,time management,inventory control,problem solving,preparation,food safety and sanitation standards,food safety,operations,restaurant management software,marketing strategies,customer service,time-management,leadership,problem-solving,conflict resolution,communication skills,pos systems,interpersonal skills,budget management,financial management,budgeting,

NPD Manager for FOOD (FMCG ) Manufacturing co at Chennai Location: Chennai Job Overview: We are seeking a New Product Development (NPD) Manager to lead the creation of innovative and high-quality food products. The NPD Manager will oversee the entire product development cycle from ideation through to commercialization, ensuring that products meet consumer needs, quality standards, and regulatory requirements. Key Responsibilities: Product Development & Innovation: Lead the development of new food products from concept to commercialization, ensuring they meet the market's needs and company standards. Collaborate with marketing, sales, and consumer insights teams to identify new opportunities, market trends, and emerging consumer preferences. Ensure products align with brand and customer expectations, considering taste, texture, appearance, and nutritional values. Conduct thorough feasibility studies and evaluations for new product ideas. Recipe & Formula Development: Formulate new recipes based on market needs and available ingredients. Conduct food trials, optimizing recipes for scalability, cost-efficiency, and commercial viability. Manage the optimization of existing product formulas to improve quality, reduce costs, and enhance product consistency. Regulatory Compliance & Quality Assurance: Ensure all new products comply with food safety, regulatory requirements, and quality standards (e.g., FDA, EU food safety guidelines, ISO standards). Work with quality assurance teams to perform product testing, sensory evaluations, and shelf-life studies. Maintain thorough documentation for all NPD projects, ensuring compliance with industry regulations and internal processes. Project Management & Coordination: Lead cross-functional teams (R&D, marketing, operations, supply chain) to bring new products to market on time and within budget. Develop and manage project timelines, ensuring that milestones are met and resources are allocated efficiently. Address any issues related to product development, such as ingredient sourcing, production challenges, or process improvements. Supplier & Ingredient Sourcing: Establish relationships with suppliers to source high-quality ingredients and materials that align with product development goals. Negotiate pricing and terms with suppliers, ensuring cost-effectiveness without compromising product quality. Consumer Testing & Feedback: Conduct consumer sensory testing and analyze feedback to make necessary adjustments to the product formula or presentation. Use consumer insights and market research data to drive innovation and decision-making. Market Launch Support: Collaborate with the marketing team to develop go-to-market strategies, including positioning, packaging design, and promotional campaigns. Support the transition from product development to manufacturing, ensuring smooth scaling of production and quality assurance processes. Key Qualifications & Skills: Education: Bachelors or Master’s degree in Food Technology. Experience: 5+ years of experience in new product development within the food industry, preferably in a leadership role. Strong background in food technology, ingredient functionality, and food safety standards. Skills: In-depth knowledge of food product development processes, from concept to commercialization. Excellent understanding of food regulations, safety standards, and quality management systems. Strong project management skills with the ability to handle multiple projects simultaneously. Excellent communication skills, both written and verbal, to liaise effectively with internal teams and external stakeholders. Must speak Tamil language CTC: Salary is not a constraint for deserving candidates. If your experience suits our JD, Pl share your updated resume to admin@banyantalenthr.com

Role & responsibilities Take charge of a designated section in the bakery (e.g., breads, viennoiserie, cakes, or pastries). Prepare and bake products to the highest standards, following recipes and guidelines. Ensure daily mise en place and timely production for service and retail. Maintain hygiene and food safety standards in compliance with regulations. Monitor stock levels and assist in inventory and ordering when needed. Collaborate with the pastry team on new products and seasonal items. Ensure consistency in taste, quality, and presentation. Operate and maintain bakery equipment safely and correctly. Preferred candidate profile Diploma or certification in Baking & Pastry or Culinary Arts preferred Minimum 5 years of experience in a professional bakery or pastry kitchen Sound knowledge of baking techniques, fermentation, proofing, and oven management. Strong organizational skills and attention to detail. Ability to work efficiently in a fast-paced environment. Willingness to work early shifts, weekends, and holidays as required

The 3rd Party Quality Assurance Executive/ Senior Executive/Asst.Manager is responsible for overseeing and ensuring the consistent application of quality assurance protocols and food safety standards within a designated food manufacturing plant. This role acts as an impartial third-party, providing expert oversight, independent verification, and continuous improvement recommendations to enhance product quality, safety, and regulatory compliance. The ideal candidate will possess a strong background in food science, quality assurance, and a thorough understanding of relevant food safety regulations (e.g., FSSAI, HACCP, GMP, ISO 22000). Key Responsibilities: 1. Quality Assurance and Food Safety Oversight: * Conduct regular, unannounced inspections of production lines, raw material storage, finished product warehousing, and all operational areas to ensure adherence to established quality and food safety standards. * Verify the implementation and effectiveness of the plants HACCP (Hazard Analysis and Critical Control Points) plan, PRPs (Prerequisite Programs), and OPRPs (Operational Prerequisite Programs). * Monitor and verify critical control points (CCPs) and ensure appropriate corrective actions are taken when deviations occur. * Review and approve incoming raw materials, packaging materials, and finished products against specifications. * Oversee the calibration and maintenance of quality testing equipment. * Ensure proper sanitation procedures are followed throughout the plant. 2. Auditing and Compliance: * Perform internal audits (product, process, system) to identify non-conformities and areas for improvement against client specifications, internal standards, and regulatory requirements (e.g., FSSAI regulations, local health codes). * Assist the plant in preparing for and participating in external audits (e.g., regulatory, customer, certification audits). * Ensure compliance with all applicable national and international food safety regulations and standards. * Maintain thorough and accurate documentation of all audits, inspections, and quality records. 3. Data Analysis and Reporting: * Collect, analyze, and interpret quality data (e.g., sensory analysis, microbiological testing, physical attributes, complaint data). * Generate detailed reports on quality performance, non-conformances, and corrective actions for the premises. * Identify trends, root causes of quality issues, and recommend preventative measures. * Present findings and recommendations to plant management and stakeholders. 4. Corrective and Preventive Actions (CAPA): * Investigate customer complaints, internal non-conformances, and quality deviations thoroughly to determine root causes. * Collaborate with plant personnel to develop and implement effective corrective and preventive actions. * Follow up on the effectiveness of implemented CAPAs to ensure sustained improvement. 5. Training and Development: * Provide guidance and support to plant personnel on quality assurance and food safety best practices. * Identify training needs and potentially assist in the delivery of training programs related to food safety, GMPs, and quality control. 6. Continuous Improvement: * Proactively identify opportunities for process optimization and quality enhancement within the plant. * Work collaboratively with plant management and production teams to implement improvement initiatives. * Stay updated on industry best practices, emerging food safety risks, and regulatory changes. 7. Relationship Management: * Maintain a professional and collaborative working relationship with all levels of staff at the food plant. * Act as a liaison between [Your Company and the 3P Vendor to ensure clear communication and alignment on quality objectives. Qualifications: Education: Bachelors degree or Master s degree in Food Science, Food Technology, Microbiology, Chemistry, or a related scientific field. Experience: Minimum 5 years of progressive experience in Quality Assurance/Food Safety within the food manufacturing industry. Experience working in a 3rd party auditing or consulting role is highly desirable. Strong understanding of various food processing technologies. Certifications (Preferred): HACCP Certification Internal Auditor training for food safety management systems. Skills: Good knowledge of food safety principles, quality management systems, and regulatory requirements (FSSAI, etc.). Strong analytical and problem-solving skills with attention to detail. Good communication (written and verbal) and interpersonal skills. Proficient in using quality management software and Microsoft Office Suite (Excel, Word, PowerPoint). Ability to work independently, make sound decisions, and manage multiple priorities. Strong ethical conduct and integrity. Ability to travel as needed (if applicable, e.g., to different plant locations).

Supervise and manage all activities related to the company’s QHSE (Quality, Safety, Health , Environment ) under the guidance of reportee. Responsible for QHSE Governance with Production and Operations team, data related to QHSE/ Safety initiatives. Required Candidate profile Responsible for Internal audit & Compliances as per FSSAI, RFP, Client, Vendor and ISO. Support clients for their external 3rd party certifications like ISO22000, ISO 45001, BCMS, and ISO 14001

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

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Key Responsibilities : Prepare and cook traditional Indian tandoori dishes including kebabs, naan, tandoori roti, and tandoori main course items. Manage the tandoor section independently during serice hours. Ensure proper marination, seasoning, and cooking techniques are followed. Maintain cleanliness and hygiene of the tandoor station and all associated equipment. Coordinate with other sections to ensure timely food preparation and serice. Monitor stock leels and assist with inentory management for the tandoor section. Follow and ensure compliance with food safety standards and HACCP procedures. Assist in the training and superision of junior kitchen staff or commis chefs. Participate in daily kitchen briefings and contribute to menu planning with new ideas and improements. Ensure portion control and minimize food wastage. Maintain temperature and cooking logs as required.

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

Job purpose: To manage the process of sourcing for food and non-food suppliers both locally and internationally ensuring that the Company and clients standards are met in terms of timelines, cost, quality, and specifications. To monitor and assess supplier performance and identify new sources of supply as needed. To Prepare, Analyse and develop procurement and supply chain reports to monitor Procurement and supply chain performance. Role & responsibilities: Analyze and report procurement spend data to the management. Manage procurement spend data and Power BI Dashboard by Client or Mission Manage and collect Supplier and Manufactures documentation as per the required process. Receiving and handling procurement requests for materials and/or services for both Missions and the Corporate Office. Comprehending client product specifications and standards to identify potential suppliers. Sourcing from suppliers that provide the most competitive prices while ensuring the highest quality. Collation of documents for QA verification/validation & approvals & Onboarding Suppliers. Updating of SOPs & processing Supplier Evaluations. Compile procurement reports at agreed intervals and submit them to the Procurement Manager for review. Negotiating with suppliers for payment terms and conditions. Analyzing and evaluating the quotations received by comparing prices, specifications, quantities, and delivery dates to identify and recommend preferred suppliers. Supporting on Price disconnects for finance to process Invoices. Ensure the precise collection of comprehensive Vendor Registration Document Packs in strict adherence to GCC/Agility Compliance, facilitating the seamless onboarding of vendors into the GCC/Agility IT System for the issuance of Purchase Orders. Performing any other task/activity that might from time to time be identified by the Line Manager/Head of Department. Experience Requirements: Minimum of 2-3 years of experience in procurement or supply chain coordination, ideally within the food industry. Experience in creating and analyzing reports using Excel and Power BI . Knowledge of Food Safety Management Systems (such as HACCP, ISO 22000, etc.) and its application within the food industry Skills/Competencies: Advanced Excel skills (e.g., pivot tables, VLOOKUP, data analysis). Proficiency in Power BI for reporting and data visualization. Strong analytical skills with the ability to interpret procurement data and produce actionable insights. Knowledge of procurement processes, supplier management, and inventory control. Familiarity with Food Safety Management Systems and regulations (HACCP, ISO 22000, etc.). Strong communication skills, both written and verbal. Ability to work collaboratively with cross-functional teams. Perks and benefits Flexible working hours Personal Leaves and Holidays Insurance coverage