1083 Food Safety Jobs - Page 19

Description We are seeking a dedicated and experienced Kitchen Trainer and Leader to join our culinary team in India. This role requires a passion for cooking and a commitment to fostering a positive learning environment for kitchen staff. The ideal candidate will have extensive experience in the culinary field and the ability to effectively train and inspire others. Responsibilities Conduct training sessions for kitchen staff on cooking techniques and food safety. Develop and implement training materials and programs for new hires. Monitor and evaluate the performance of kitchen staff during training. Provide ongoing coaching and support to enhance team skills and productivity. Ensure compliance with hygiene and safety regulations in the kitchen environment. Assist in menu planning and recipe development with an emphasis on quality and creativity. Skills and Qualifications 5-7 years of experience in a professional kitchen or culinary education. Strong knowledge of food safety and hygiene standards. Excellent communication and interpersonal skills. Ability to lead and motivate a team in a fast-paced environment. Proficient in culinary techniques and various cooking methods. Experience in menu planning and recipe development. Certification in culinary arts or related field is preferred.

To maintain day to day operations without any escalations with onsite vendor management. To maintain optimum quality standards of food quality to give a healthy meal. Equipment safety, training, availability and the usage. Feedback Mechanis Timely delivery Ensures compliance with food handling and sanitation standards. Maintain, Monitor Data, Inventory and trends of cafe Food safety and best hygiene practices Daily/weekly/monthly Reports Trend analysis/escalation management/equipment Upkeep

" Job Title: Head Procurement - Raw Materials (DGM/ GM) Location: Mumbai Reporting to: Commercial Head About the client: PSS has been mandated to hire the Head of Procurement - Raw Materials for a well-established and highly reputed Indian pharma company manufacturing formulations OSD and Injectables. Key Responsibilities: Department: Procurement Raw Materials Location: Mumbai HO Reporting to: Commercial Head Job Responsibilities: Overseeing the sourcing and procurement of Raw Materials for the manufacturing plants. Identifying, evaluating, and developing new vendors by inviting quotations, negotiating, and pricing. Preparing comparison statements, obtaining the necessary approvals, and processing the orders. Obtaining all supportive regulatory documents for filing drug dossiers. Follow up with vendors for dispatch details. Follow up with the Logistics team / CHA for clearance of the material. Preparing the raw material cost estimations for projects based on the requirement. You will be responsible for Vendor development, Vendor Audit, and Ongoing Vendor Management, meeting Quality, Food Safety, and other regulatory requirements of the industry. You will ensure procurement of Quality & quantity on time with a focus on Cost optimization and savings. Educational Qualifications and Experience: MBA in Operations/ Supply Chain with 15 years of work experience in the Procurement of Raw Materials in the Pharma industry. Good understanding of procurement processes in a manufacturing setup, commercial acumen, ability to negotiate, supply chain. Ability to manage internal and external stakeholders of the company. #LI-NV1 ",

shroffsfoundation is looking for Dietitian to join our dynamic team and embark on a rewarding career journey Develop and implement nutrition plans for patients. Conduct nutrition assessments and consultations. Monitor and evaluate patient progress. Collaborate with healthcare teams to provide comprehensive care. Provide nutrition education and support to patients and their families.

Job description This is a full-time on-site Executive Chef role at Lchang Nang Retreat located in Nubra. The Executive Chef will oversee the culinary operations and manage a team of chefs. The Executive Chef will be responsible for creating and developing recipes, preparing menus, managing inventory, managing costs and ensuring that the highest standards of food quality, presentation, and service are met. They will also be responsible for training and mentoring their team members, and ensuring that the kitchen is clean and well-maintained. The most important role will be to experiment with locally available produce and work on local cuisine. The Chef should be able to experiment and improvise with local cuisine and should be able to communicate the efforts to guests. Qualifications Culinary Arts Degree or equivalent experience Experience as an Executive Chef, Sous Chef, or similar role Excellent knowledge of culinary techniques and practices Proven ability to effectively manage a team of chefs, and to train and mentor colleagues Experience in menu planning, recipe development, and inventory management A thorough understanding of food safety and sanitation practices, and the ability to ensure compliance Excellent communication and interpersonal skills, and the ability to work well under pressure A passion for food, and a creative approach to menu development Experience with catering and events, and the ability to adapt to different settings and cooking environments

Are you passionate about assisting in the management of health, safety, environmental, and quality-related aspects within a company? If your response is a resounding yes, then we are hunting for you. As an HSEQ Executive at SmartQ, your primary goal will be to assist and support significantly in the management of health, safety, environmental, and quality-related aspects within a company. In addition, developing & updating HSEQ-related training materials and imparted training to the site staff, and maintained a stipulated Training Calendar , among many other tasks. If you are a dynamic, results-oriented manager with a proven track record in steering MNCs toward unprecedented success, we invite you to seize this opportunity to make a profound impact on our global presence. Do you possess all these skills and wish to make a difference in the world of food and technology? Join us now! Develop and update HSEQ training materials while maintaining a Training Calendar for site staff. Implement the HSEQ framework and ensure compliance with SmartQ standards at all operating sites. Conduct HSEQ audits, review site performance, and create action plans for improvement. Prepare snag reports for partner base kitchens and cafeteria counters in coordination with site operations. Liaise with client representatives to address HSEQ-related queries and ensure compliance. Evaluate site staff performance against SmartQ HSE standards and provide guidance for improvement. Manage HSEQ and FOSTAC certifications, including audits and recertifications at operating sites. Meet clients for HSE discussions, introduce innovations, and implement upgrades in HSEQ functions. Conduct regular employee and client feedback sessions to improve HSE norms at cafeterias. Audit sites, resolve safety issues, and report incidents, accidents, and near misses. Prepare Root Cause Analysis (RCA) and Corrective & Preventive Action (CAPA) for HSEQ concerns. Ensure compliance with HSE SOPs, equipment safety protocols, and statutory requirements across all service areas. Educational Qualification & Skills Required Bachelor s degree in food science, Environmental Science, Occupational Safety, or a related field. 2+ years of experience in HSEQ roles, preferably in the food and hospitality industry. Strong knowledge of HACCP, ISO 22000, OSHA, and local HSEQ regulations. Excellent skills in risk assessment, policy implementation, and auditing. Ability to conduct training sessions and promote a safety-first culture. Strong communication, analytical, and problem-solving skills. Message from CEO: .

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, (e.g., 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 (e.g., 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 .

Instrumentation Engineer Automated Dairy Plant Department: Engineering & Maintenance Reports to: Maintenance Manager Location: Melmaruvathur Industry: Dairy Job Summary: The Instrumentation Engineer is responsible for ensuring the optimal performance, calibration, maintenance, and integration of all instrumentation and control systems in the automated dairy processing plant. This role supports process automation, ensures compliance with food safety standards, and minimizes downtime. Key Responsibilities: Instrumentation Management: Install, calibrate, troubleshoot, and maintain sensors, flow meters, pressure gauges, transmitters, PLCs, HMIs, SCADA systems, and other control instruments. Ensure all process instruments are calibrated as per preventive maintenance schedules. Automation Support: Work closely with automation and electrical teams to maintain PLC/DCS/SCADA systems (Siemens, Allen Bradley, Schneider, etc.). Assist in programming and modifying logic for process optimization. Monitor and analyze control system performance and suggest improvements. Preventive and Predictive Maintenance: Develop and implement preventive maintenance schedules for all instrumentation and control equipment. Conduct root cause analysis for repetitive failures and implement corrective actions. Compliance and Documentation: Ensure instrumentation and control systems comply with FSSAI, ISO 22000, HACCP, and other dairy industry norms. Maintain documentation of calibration records, loop diagrams, P&IDs, and change management logs. Project Execution: Support new equipment commissioning and automation upgrades. Participate in CAPEX projects related to instrumentation and controls. Team Coordination & Training: Coordinate with production, quality, and maintenance teams for operational excellence. Train technicians and operators on instrumentation handling and basic troubleshooting. Key Skills and Competencies: Strong understanding of process instrumentation and automation in dairy/food industries. Hands-on experience with PLCs, SCADA, VFDs, PID control loops. Familiarity with utility instrumentation boilers, ammonia compressors, pasteurizers, CIP/SIP systems. Analytical thinking, troubleshooting skills, and attention to detail. Knowledge of safety protocols and GMP. Qualifications: B.E./B.Tech in Instrumentation, Electronics & Communication, or related discipline. 1 6 years of experience in a dairy or food manufacturing environment, especially automated plants.

responsible for overseeing all aspects of a manufacturing plant's operations, ensuring smooth & efficient production while maintaining quality standards and safety regulations. manage production, control costs, develop strategies for improvement Required Candidate profile Graduate 8-12yrs exp. in FMCG industry as plant head or Manager . Expert with Collaborate with Production, Procurement and sales teams to develop comprehensive production plans and schedules.

The Quality Assurance Executive/ Senior Executive 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 3- 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).

About Us We are a global leader in food & beverage ingredients. Pioneers at heart, we operate at the forefront of consumer trends to provide food & beverage manufacturers with products and ingredients that will delight their consumers. Making a positive impact on people and planet is all part of the delight. With a deep-rooted presence in the countries where our ingredients are grown, we are closer to farmers, enabling better quality, and more reliable, traceable and transparent supply. Supplying products and ingredients at scale is just the start. We add value through our unique, complementary portfolio of natural, delicious and nutritious products. With our fresh thinking, we help our customers unleash the sensory and functional attributes of cocoa, coffee, dairy, nuts and spices so they can create naturally good food & beverage products that meet consumer expectations. And whoever we re with, whatever we re doing, we always make it real . Product Information Spices We re one of the world largest global suppliers of spices and herbs, sourcing from all the primary growing regions and offering everything from onion, garlic and chiles to pepper, parsley and tropical spices. Provenance, taste, quality, color and texture - theres not a lot we don t know about spices and the important role their attributes play in our favourite foods. Purpose of the Role The role supports customer-facing quality operations by managing technical queries, audit documentation, product specifications, and risk assessments, while ensuring compliance with food safety standards and coordinating data across stakeholders. Key Responsibilities Provide timely technical support to customers and sales . Attend to customer queries like questionnaires, product and process specific queries, manuals outlining customer expectations, and assessments of packaging risks. Follow up and take responsibility for audit like Halal and Kosher by providing all supporting documentation. Help in pre audit questionnaires as well as provide all supporting documentation for customer audits Work on Specification creations, endorsements of customer specifications. Conduct annual risk assessments concerning pesticides and heavy metals. Coordinate with Stakeholders on data collection and responses to customers Participate in monthly and annual reviews pertaining to Quality Management and Food Safety Qualifications and Skills Bachelor s or Master s degree in Food Science, Biotechnology, or a related field (e.g., BSc, MSc, BTech in Food or Biotechnology). Proficient in computer applications including SAP, Microsoft Office Suite, and Outlook. Strong understanding of food processing methods, validation techniques, Hazard Analysis and Critical Control Points (HACCP), and Critical Control Point (CCP) treatments. Well-versed in Good Manufacturing Practices (GMP), Prerequisite Programs (PRPs), food safety training, certifications, and food defense protocols. Knowledgeable about international food safety regulations, including US-FDA, EU standards, Codex Alimentarius, Japanese regulations, and other country-specific requirements. Excellent communication skills in English, both written and verbal. ofi is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, nationality, disability, protected veteran status, sexual orientation, gender identity, gender expression, genetic information, or any other characteristic protected by law. Applicants are requested to complete all required steps in the application process including providing a resume/CV in order to be considered for open roles.

Quality Head 1.Daily & weekly Customer complaints & customer Return Analysis DC wise(T1 &T2) & DS wise & initiate the corrective action corrective actions. Publish dashboard to Region & HO. 2.Monitor the F&V inventory holding at each loaction at DC level 3.Ensuring F&V DC processes & Packaging manual is 100% followed 4.Monitor DS Process & F&V quality process adherence 5.Training of Manpower- DS QC/DC QC/CC QC/NS QC 6.Improve the incoming quality from CC 7.Ensuring F&V dump is less than2.5% including DC & DS. 8.HACCP compliance- Initiation & Roll out in coordination with HO team 9.Visit Each CC & DS at least once a fortnight.

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 1-3 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).

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift. Follow all company policies and procedures, including safety and security; report 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 and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G. E. D. equivalent. Related Work Experience: Less than 1-year related work experience. Supervisory Experience: No 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.

Baker is responsible for various tasks including planning, execution, and management of related duties. They should possess relevant skills and experience to excel in this role. Duties include teamwork, problem-solving, and achieving organizational goals. Candidates must have strong communication and technical abilities. Responsibilities include project management, strategy execution, and performance optimization. (More details as per role requirements.)

Assist in the preparation of doughs, batters, and other ingredients according to recipes and production schedules. Operate and maintain bakery equipment, including mixers, ovens, and proofing cabinets, ensuring proper functioning and cleanliness. Scale and portion ingredients accurately to maintain consistency in product quality and portion sizes. Monitor baking processes to ensure that products are baked to the appropriate specifications, including temperature, time, and texture. Decorate and finish baked goods, such as cakes, pastries, and bread, according to established standards and customer requests. Package and display baked goods attractively in accordance with bakery standards and hygiene regulations. Assist with inventory management, including stock rotation, ordering supplies, and maintaining proper storage conditions. Clean and sanitize work areas, equipment, and utensils to maintain a clean and safe bakery environment. Provide friendly and efficient customer service, including answering questions about products and assisting customers with their purchases. Follow all food safety and sanitation procedures to ensure compliance with health regulations and standards.

Role & responsibilities: 1. Ensure compliance with Food Safety, Quality, Hygiene, and Regulatory/Statutory standards. 2. Foster a Quality and Food Safety culture through training and awareness initiatives. 3. Conduct Internal and Cross-Functional Audits on Food Safety, Quality, Health & Safety, and Environment. 4. Implement and monitor Good Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs). 5. Lead Food Safety Team and oversee training programs for employees and contractual staff. 6. Investigate customer complaints, perform root cause analysis, and implement corrective actions. 7. Ensure compliance with regulatory and importing country requirements. 8. Maintain documentation for Quality, Food Safety, HSE, and Social Audits. 9. Coordinate with external audit agencies and support customer audits with CAPA implementation. 10. Compile and report Quality and Food Safety incidents to management. 11. Validate Critical Control Points (CCPs) and execute management-assigned tasks effectively. Preferred candidate profile 1. Postgraduate degree in Veterinary Science, Microbiology, Food Science & Technology, or Biotechnology. 2. 10 to 15 years of experience in Quality Assurance, preferably in meat and meat product exports, poultry, fisheries, RTC/RTE, F&B, FMCG, etc. 3. Age: 30 to 40 years. 4. Expertise in Hygiene, Quality Control, Food Safety, Environmental, and OHSAS management (ISO 9001, FSSC 22000, ISO 14000, ISO 18000). 5. Desirable: Experience in Halal certification and ISO 17025:2005 (NABL) accredited labs. 6. Strong leadership in QA department operations and inter-departmental coordination. Interested candidate can send their CV on nibhosale@allana.com or mikhan@allana.com

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

A Dietitian is a healthcare professional who specializes in providing dietary advice and guidance to individuals to promote and maintain their health and well-being. They assess nutritional needs, develop personalized diet plans, and educate clients on proper nutrition and healthy eating habits. Responsibilities: Assessment: Conduct comprehensive assessments of clients' dietary needs, health conditions, and lifestyle. Analyze clients' dietary habits, medical history, and nutritional requirements. Diet Planning: Develop personalized dietary plans based on individual health goals, dietary restrictions, and preferences. Recommend appropriate food choices, portion sizes, and meal timing. Nutritional Counseling: Provide clients with nutritional education and guidance to help them make informed food choices. Explain the importance of balanced nutrition and its impact on overall health. Monitoring and Follow-Up: Monitor clients' progress and adjust dietary plans as needed. Track changes in clients' health and nutritional status over time. Specialized Diets: Create specialized diet plans for clients with specific medical conditions (e.g., diabetes, heart disease, food allergies, eating disorders). Stay current with the latest nutritional research and developments. Client Education: Educate clients on how to read food labels, understand nutritional content, and make healthier food choices when shopping or dining out. Documentation: Maintain accurate and confidential records of clients' dietary assessments and progress. Collaboration: Work closely with other healthcare professionals, such as doctors, nurses, and therapists, to provide comprehensive patient care.

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail