1094 Food Safety Jobs - Page 23

Manage release of product batches, including owning the QA product release workflow in SAP. Lead and supervise a team of QA professionals to perform operations as described above. Review and approve Purchase Specifications and Analytical Standards Work to create an environment of open communication, participation &information-sharing within & between teams within QA &throughout facility Experience 4 - 10 Years Industry IT Software - QA Testing Documentation Qualification M.Sc Key Skills Pharmaceutical Agro Chemical Quality Assurance Quality Assurance Analyst QA MSC Chemistry Chemical Agrochemical Quality Agreement GMP Guidelines

Reporting to - Head-Quality and Nestle Food Safety Institute Main Purpose of the Job 1.Responsible for conducting scientific research in the area of food safety in line with global strategy. 2.Lead, manage and support projects aligned to NIFSAS/NFSI strategy to deliver business needs as per defined timelines. 3.Carry out Lab activities end to end and ensure the proficiency and optimal functioning of the lab in line with Nestle and/or IS 17025 GLP & Safety protocols. 4.Maintaining all documentation in line with Nestle requirements (E.g. For projects, i2l, analysis, data management, CAPEX, budget, training, key decisions, etc.) Scientific Research & Technical Assistance - Lead, manage and support scientific research projects and experiments to deliver business needs aligned to global strategy in collaboration with NIFSAS, NFSI China, NPTC's, NQAC, CO-QM, Markets, Academia and Analytical Partners, etc. Support other ongoing NFSI & R&D projects as core/extended team members. - Document all scientific research as per i2l and/or other Technical Assistance(TA) /Proof of Concepts (POC) - I2L or POC - IP/ Patents and update for relevant governance mechanisms - Validate and establish validation dossiers for new and existing methods according to Nestl validation standards as required within project activities - Provide reliable analytical data in a timely manner to support projects for R&D, NIFSAS or Market. - Build and document knowledge (Laboratory Instructions/SOP's/R&D Reports) from projects and/or about latest methods, trends and developments in relevant field - Method Completion, Transfer and Deployment end to end in line with relevant stakeholders (NIFSAS/NFSI, R&D, Market, NQAC, etc.). Support Markets/NQAC in implementing method updates, alternative methods and in establishing monitoring plans. -Support relevant stakeholders in Market and above market for any trouble shooting, duly compensated with science based facts/ literature/ evidence for any escalated business challenges - Digitalization initiatives/ mechanisms like early warnings - Share /present results/methods in written and oral form to internal & external stakeholders as per confidentiality principles

What this job involves: Bringing excellence to the table Do you love food and take delight in seeing peoples smiles with your services Well, youre in the right place! In this role, youll be coordinating with F&B lead for the support of the preparation, cooking and service of food based on agreed standards and specification. Thus, your ability to provide high-quality catering services will be essential to succeed in this fast-paced yet exciting field. A typical day would involve ensuring that the calorie count of each food served is on display; and on special days (such as VIP visits, conference, festivals, etc.), youll find yourself preparing and ironing out plans for events. From time to time, you will also reach out to staff and employees for their feedback through the cafeteria online survey to get a fuller picture of the strengths and improvement areas of your services. We are seeking an experienced Food and Beverage Lead vendor resource to join our dynamic Workplace Services team. Our Workplace Managers lead teams that are responsible for creating a best in class workplace experience by overseeing vendor services, driving workplace communications, establishing stakeholder relations, and identifying ongoing opportunities for improvement. This role covers a diverse range of responsibilities and is focused on owning and managing day-to-day operations for one of our office locations. As the Food and Beverage Program Lead, you will partner closely with the local Workplace Services Manager to manage and execute all food and beverage related operations, which includes - running our 3 x weekly lunch program, welcome new hires breakfast, surprise and delight moments, and all other internal events catering needs. We are looking for someone that is creative and passionate about food, with a strong operations background that can design an inclusive approach to help scale our Culture through our exciting food programs. Specific duties: l Provide proactive and quality office food service operations in compliance with company policies. l Support and execute company policies and processes. l Purchase food and beverage supplies, manage expense tracking and submission processes. l Manage operations such as meal programs, team off-sites/team building events, and client/user requests. l Complete special projects by organizing and coordinating information and requirements to ensure all offices are operating at company-defined standards. l Manage catering satisfaction, including conducting regular satisfaction surveys and optimizing food service operations. l Perform administrative catering duties, including budget control and procurement. l Support vendor management controls and reporting systems. l Manage all kitchens and pantries at the client site, ensuring day-to-day operations are carried out to the highest standards. l Attend and contribute to food committee meetings, resolving issues within timelines. l Preserve excellent levels of internal and external employee service. l Design menus, continuously improving them, and supporting vendors to perform better. l Identify employee needs and proactively respond to their concerns. l Lead and train F&B vendor personnel. l Establish targets, KPIs, schedules, policies, and procedures. l Foster a two-way communication environment emphasizing motivation and teamwork. l Conduct specific audits of F&B kitchens and pantries on a regular basis, including planned preventive maintenance (PPM). l Ensure vendors are properly ordering and replenishing F&B supplies and manage their budgets. l Maintain and manage kitchen and pantry equipment, including coffee machines, to ensure proper functionality and use. l Comply with all health and safety regulations related to F&B operations. l Timely update senior and client points of contact (POC) on all positive and negative incidents pertaining to food and beverage service operations. l Please note that this Scope of Work is subject to review and approval by the relevant stakeholders. Qualification: l At least 2-3+ years of professional experience in the food industry, focusing on catering service and vendor provider management. l Bachelor's degree and/or equivalent experience in hospitality management, catering management, general business management, etc. l Business level of English and Native Language where applicable l Excellent people skills and ability to interact with a wide range of client and vendors l Experience in continuous improvement initiatives, client communication and reports. l Proficient in Google Applications such as Google sheets, Docs. l Experience in on-site catering management in technology companies, with an ability to navigate different applications and platforms to drive data-driven solutions. l Basic knowledge of catering setup, coffee breaks, and food safety guidelines, including actions to correct risks. l Excellent organizational, multitasking, verbal, and written communication skills. l Detail-oriented with strong analytical, problem-solving, and financial skills producing data-driven insights.

As a Quality Assurance Officer in the IT Shared Service Center, you will be responsible for ensuring the quality of our software products and services. You will be involved in all stages of the software development process, from initial specification to final release. Your primary goal will be to ensure that our products meet the highest standards of quality and provide a seamless experience for our users.

Key Responsibilities: Product Development: Lead development of innovative cake premixes with clear understanding of functional roles of each bakery ingredient. Work on both egg-based and egg-free formulations with a focus on performance, stability, and sensory appeal. Support formulation scale-up from lab to commercial production. Troubleshooting & Technical Support: Identify and resolve product issues such as cake cracking, volume dip, or crumbling. Conduct root cause analysisingredient quality, process parameters, or application issues. Provide cost-effective, scalable solutions to ensure consistency in product performance. Market & Plant Engagement: Visit bakeries and production units to support customer trials or address issues. Understand market expectations and application conditions to tailor premix solutions. Regulatory & Quality Compliance: Ensure all formulations align with Indian food laws (FSSAI, FPO) and international regulations (FAO, WHO, EU, Codex). Maintain focus on food safety, process control, and documentation. Behavioral Competencies: Use business and technical knowledge to create practical, innovative solutions. Build internal and external partnerships to drive collaboration. Mentor team members and build capability in technical support and problem-solving. Stay organized and focused on key priorities, with strong change management aptitude. Technical Skills: Strong knowledge of: Cake ingredients and their functionality. Flour quality parameters affecting baking performance. Food safety practices, GMP, and process controls. Proficient in identifying root causes in formulations and processing. Hands-on experience scaling from lab to commercial plant setup. Education & Experience: Bachelor's degree in Food Science/Technology, Chemistry, Physics or related field (MS preferred). Minimum 10 years of experience in the food ingredients industry, specifically in cake premix development. Demonstrated experience in supporting technical needs of customers in the baking sector. Strong knowledge of food laws and standards both Indian and international.

Main Accountabilities: Plant level coordination in recruitment of on-roll and temporary positions of Plant. Smooth execution of on-boarding process of new Hire. Coordinate with BBS HR for necessary documentation of new hire. Design and conduct New Joinee Induction and Orientation program. Ensure all the facilities related to work are adequately available before the new hire is onboarded. Ensure all the employees data is 100% complete in P@B Advise Plant team in creating SMART goals and completing Goal settings in P@B within timeline. Coordinate with employees for timely closure of performance reviews. Facilitate, guide and coordinate plant employees in creating IDPs and thereafter monitor the progress. Design annual calendar for Employee Engagement activities and ensure execution as per schedule. Facilitate 100% participation of employees in Employee engagement survey Drive Rewards & Recognition schemes at site Drive BPS L&D Pillar activities rigorously and ensure to fulfill all the requirements to achieve and sustain all the stages of the pillar Maintaining Monthly MIS & HR Dashboard for Review. Manage and resolve employee issues and take up the matter with Plant HR Head in case of complexities. Manage audits Play the role of catalyst in maintaining harmonious ER environment. Time to time guidance to employees w.r.t. company HR Polices. Key Performance Indicators: Execution of Annual Performance Management Activities Execution of Employee Engagement activity Achievement of L&D Pillar levels Safety Norms - No LTI Ensure 100% food safety Key Relationships, Stakeholders & Interfaces: Internal Stake holders - Plant Head, Departmental Heads & People External Stake holder - Vendors, Society and Company People Families. Knowledge and Technical Competencies: Excellent in Business Partnering and Stakeholder Management, TM & L&D process in a manufacturing set up. Good Knowledge of Labor Laws MS. Office & success factor Education/Experience: MBA - HR, having around 10 Years of Experience in Manufacturing Setup.

We are seeking ahighly skilled and detail-oriented Food Technologistto join our R&D team at DS Group. The ideal candidate will play a critical role inanalyzing food materials, developing new products, ensuring regulatory compliance, and maintaining proper documentationin line with industry best practices. Key Responsibilities: 1. Food Material Analysis & Laboratory Practices 2. New Product Development & Nutritional Analysis 3. Regulatory Compliance & Food Safety Standards 4. Documentation & Record Keeping

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

Receive, unload, and process deliveries. Verify and track received inventory and complete inventory reports and logs. Work with suppliers to resolve discrepancies between invoices and actual received merchandise. Conduct inventory audits to determine inventory levels and needs. Inspect deliveries and date times to verify freshness, cleanliness, consistency, and quality throughout case lots. Refuse acceptance of damaged, unacceptable, or incorrect items. Adhere to food safety and handling policies and procedures across all food-related areas. Monitor PAR levels for all food items to ensure proper levels. Complete and maintain required departmental paperwork. Operate forklift/pallet jack. Maintain and organize all received pallets until product is broken down , removed and/or stored. Assist management in training, counseling, and motivating employees; assign and ensure work tasks are completed correctly and on time; serve as a departmental role model or mentor. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational quality. 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. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others. Read and visually verify information in a variety of formats (eg, small print). Visually inspect tools, equipment, or machines (eg, to identify defects). Enter and locate work-related information using computers and/or point of sale systems. 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 we'll as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFIATIONS 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.

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.

Role Summary The Product Manager will support our retail store in Fresh, FMCG, FMCD and Staples repacking as per the showroom requirements Quality Packing\ Ensuring timely availability of products in the retail showroom always. Core Skills HASAP Food quality certification; Desired Candidate Profile MSC F/ B TECH FOOD TECHNOLOGY CANDIDATES WITH 3-5 YERSS OF EXPERIENCE IN FROEN / PULSES / STAPLES/ FMCG PRODUCTS / MEAT / FISH / BISCUITS / ICE CREAMS / AND ALL FMCG FOOD PRODUCTS. SALARY WILL COMMENSURE WITH QUALITICATION AND PREVIOUS EXPEREINCE Work Location Ameerpet - NELLORE Telugu language speaking, reading and writing is essential Contact Number 040-67751223 Please mail your resumes careers#todaysbasket.com

Job Description You are responsible for ensuring that projects are successfully completed on time and on budget. This includes project governance, budget and timeline development, build quality, testing and operational readiness, and the completed project s readiness to go live. Are You Ready to Make It Happen at Mondel z International? Join our Mission to Lead the Future of Snacking. Make It Uniquely Yours. Food safety is paramount to Mondelez. It is the foundation of our commitment to delivering high-quality, delicious products that consumers trust and enjoy. Food Safety Data Intelligence platform is designed to capture and analyze food safety data from across our enterprise, from internal plants, external manufacturers, and suppliers. Data governance is a critical process in sustaining the Food Safety Data Intelligence solution. By collaborating with project team and quality team in all regions, BUs and plants, you are responsible for ensuring the correct data governance processes are implemented during and beyond the project. How you will contribute You will: Lead the data governance of the solution per roadmap. Ensure data quality meets Mdlz standards. Good understanding of data analytics and modelling. Drive consistency and quality in the execution of projects using the appropriate methodology and tools. As required support the implementation leads in rolling out the solution. Identify, assess, and mitigate project-level risks and escalate them to project team when needed. Confirm the completion of the implementation in plants and consistency of the execution and the readiness to go live. Provide hyper-care and on-going support to ensure the full usage of the solution. Provide status updates using status reports and review meetings. What you will bring A desire to drive your future and accelerate your career and the following experience and knowledge: Proven learning agility Excellent communication and influencing skills and able to drive effective discussions with project resources and multi-function teams Excellent project planning and proactiveness in identifying risks and mitigations and managing strict timelines Knowledge of relevant manufacturing processes and related technology solutions Stakeholder management and ability to influence positively in decision making Proven ability in building effective teams across internal and external partners Strong conceptual and analytic skills - enjoys problem solving Fluent in English, Spanish an advantage. More about this role What you need to know about this position: You will gain experience in a high profile global project, working with multi-function and multi-countries/regions, build in-depth understanding of Data & Technical solution and enhancing project management, change management and communication skills. What extra ingredients you will bring: Education / Certifications: Job specific requirements: Travel requirements: minimum local travel Work schedule: Prefer locations, Poland, India, Mexico, Brazil, China. No Relocation support available Business Unit Summary Job Type Temporary (Fixed Term) Data Science Analytics & Data Science

Responsibilities: Conduct regular audits and inspections Collaborate with production team on training programs Ensure compliance with regulatory standards Develop and implement food safety protocols Free meal Food allowance

Role & responsibilities Develop and implement quality standards, SOPs, and hygiene protocols specific to dry fruit handling and processing. Ensure compliance with food safety regulations (FSSAI, HACCP, BRC, etc.) across the entire process. Monitor incoming raw materials (e.g., almonds, cashews, raisins, etc.) for quality parameters like moisture, infestation, grading, etc. Supervise in-process and final product quality inspections and ensure batch-wise documentation. Coordinate with procurement and production teams to ensure supplier quality and process controls. Lead customer audits and third-party certifications. Manage traceability, product recall readiness, and customer complaint resolution. Ensure proper calibration and maintenance of quality lab instruments. Conduct internal audits, training, and awareness programs for hygiene and food safety. Maintain all QA documentation including COAs, lab test reports, pest control, fumigation, and sanitation records. Preferred candidate profile Bachelors or Master’s degree in Food Technology / Microbiology / Quality Management Minimum 8–12 years of relevant experience in food/FMCG industry, preferably dry fruits or nuts In-depth knowledge of food safety standards and regulatory compliance Experience in handling BRC, HACCP, and export documentation preferred

Job description We have a walk in interview, on coming 1st July to 2nd July and Tuesday and Wednesday at -Theobroma Outlet-B8, Ground Floor, Ardee Mall, Ardee City, Wazirabad, Sector 52, Gurugram, Haryana 122003 Looking for Shift Managers To conduct the briefs of the team members at the commencement of the shift To supervise and guide the team members in performing their work To actively support the team members during busy hours To plan and prepare the action plan for handling busy operations time. To check with the kitchen team regarding the shortage and/or unavailable menu items and to inform the same to team members accordingly To check the table set up, cleanliness, and AC temperature at the commencement of shift To keep the service stations well equipped with an adequate number of cutlery, crockery, water jugs, napkins, etc To promote and upsell the special menus and services To check the uniforms, and grooming standards of the team members of the restaurant To check the restaurant set up at the commencement of the shift To check the restaurant's cleanliness and hygiene Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils, and cleaning products Ensure compliance with sanitation and safety regulations Manage the restaurant's good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly, and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations Coordinate with Front Office, Kitchen, etc regarding special events and execution of the same To maintain the inventory of all the items of the restaurant and to report shortage or loss of the items if any To take feedback about customer satisfaction levels and to compile the guest history regarding their preferences, special requirements, etc To approve the store requisitions of the various items required at the restaurant To comply with all health and safety regulations To maintain the log book and to make necessary entries for further prompt action To approve leaves of the team members To prepare the duty roster of the team members of the restaurant To conduct the training for team members as per the training calendar Role & responsibilities Job Location -Gurgaon

- Execute Food Safety audit as per FSSAI requirement. - Execute the monthly Audit and conduct customized audit across Catering/Base Kitchen Audits/ Live kitchen Audits. - Reports to be submitted within 2 working days. - Follow up of NC closure for both external and internal audits. - Ensure developed corrective action on nonconformities are implemented effectively. - Supporting for the preparation of external audits. - Conduct training as per the "Training Calendar" and monthly reporting of the training activities and updating on Tracker. - Involved in Food incidents handling with RCA & Investigation Audit and finalize the root cause with evidence for the identified non conformities or food incident and also recommend the CAPA to avoid the reoccurrence of the incident - Verify the corrective action implementation effectiveness. - Coordinating with the clients (existing & new) for any HSEQ-related matters/ queries. - Helping mobilization of new sites for region by ensuring adherence to all HSE & QA related processes required for successful mobilization. - Reducing the customer complaints to the lowest level by establishing the proper control of all food safety hazards at the kitchens of Vendor partners at site or Base kitchen. - Implementing the FSMS system in the vendor kitchen by conducting daily checks at the kitchen, maintaining sanitization and cleaning of the vendor kitchen and deliver safe and hygienic food to the client. - Maintaining and updating the Food safety and quality records. Requirements - Educational Qualification Bachelors Degree in food science and technology or Microbiology or Hotel management or catering technology from recognized university. - Preference would be given if acquired Accredited Lead Auditor Course in food safety Management System (ISO22000/FSSC22000). Have sufficient Knowledge of FSS Act and regulation. Must have sector specific knowledge regarding Hygiene, Sanitary practices, process knowledge, Allergen management, etc - Certified internal auditor on ISO 22000 / HACCP. - Knowledge in Quality and Food Safety Management System.

Factory Operations: Establishing and implementation of all standard food safety parameters mandated by the internal quality policy company and regulatory authorities. Manage product quality during entire process flow, verify that all process control parameters are being followe'd and always documented. Inspect products and follow process from beginning to end to ensure all products met safe quality food standards. Enforce all company GMPs policies and procedures. Support the on-time release of finished products and raw materials and provide compliance guidance during regulatory inspections and corporate audits. Evaluate and approve raw materials and finished products, ensuring organizational and industrial guidelines and specifications we're followe'd. Maintain a culture of continuous improvement by identifying process improvement opportunities and work with the Quality Team to implement change. Will assist in conducting internal audits and manage audits by third-party inspectors. Will assist in data analysis and preparing reports on food quality status to relay to top management. Monitoring of all record keeping and retrieval of all records - tests, inspections, QC logs as per requirement. Managing quality executives/ trainees/ interns of the respective location. Customer complaint handling: Will assist cs team in review and respond to customer complaints and feed back to respective departments Will be in charge of doing RCA & corrective action for the quality complaints for respected geos, record keeping. Hub and Retail shop Operations: hub inspection/audit and carry out routine inspection/audit of the all the hubs/retail shop in the city. Will assist/conduct regular scheduled training for hub/retail shop staffs. Procurement Operations: documentation of all the suppliers and scheduling and conducting vendor audits. documentation of supplier performance evaluation. Will assist/conduct regular scheduled vendor improvement training for the approved suppliers Will assist in the implementation of food safety standards, quality programmes as mandated by the internal quality policy of the company and regulatory authorities with the supplier Laboratory: Will assist in the monitoring the microbiology laboratory and chemical tests to ensure all the tests are being done according to internal laid manual and required FSSAI and / or other applicable standards. Other Requirements: Work in shifts along with some travel required with occasional outstation travel for partner institution research programmes/ training field staff/ QA implementation/Vendor improvement program at different location or training purposes. Fieldtrip/Travel for the purpose of internal audits and supplier audit. Should be conversant in computer skills and Good English Language skills. Any other duties or deputation to meet the overall food safety and quality assurance objectives of the company.

Manage release of product batches, including owning the QA product release workflow in SAP. Lead and supervise a team of QA professionals to perform operations as described above. Review and approve Purchase Specifications and Analytical Standards Required Candidate profile Work to create an environment of open communication, participation &information-sharing within & between teams within QA &throughout facility Pls mention this Feel free to reach me email Visit our website for more details: Follow Capital Placement Services Linkdein Profile for more updates :

We are looking for a skilled Senior Phlebotomist to join our team at Vijaya Diagnostic Centre, located in the healthcare industry. The ideal candidate will have 1-2 years of experience and be responsible for collecting samples from patients. Roles and Responsibility Collect and process blood and other biological samples from patients. Ensure proper storage and handling of samples to maintain their integrity. Work closely with medical staff to ensure accurate sample collection. Maintain accurate records of sample collection and processing. Ensure compliance with laboratory protocols and procedures. Collaborate with other departments to ensure smooth workflow. Job Requirements Minimum 1 year of experience in phlebotomy or a related field. Strong knowledge of phlebotomy techniques and procedures. Ability to work accurately and efficiently in a fast-paced environment. Excellent communication and interpersonal skills. Ability to maintain confidentiality and handle sensitive information. Familiarity with laboratory equipment and software.

Position Summary Able to perform the essential function of kitchen staff positions on an as-needed basis Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions Of The Job Essential Functions Production Assist with set-up of serving lines daily and make sure that all food is held at the required temperature Milk coolers are stocked and ready for service Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required Plan and prep ahead for the next day menus Operate slicers, mixers, grinders, and other equipment with proper certification Keep work areas neat, clean, and organized Clean kitchen and cafeteria areas including equipment and dishes Keep inventory stock organized and practice First In/First Out (FIFO) procedures Keep cooler/storage racks clean and free from debris Clean, monitor chemical usage, and maintain equipment in the dishwashing area Remove clean dishes from the machine and store them in serving areas Requisition appropriate amounts of food and supplies through the Kitchen Manager Prepare bread, cakes, cookies, and other baked goods as required by the menu plan Present to customers in an appealing manner Batch cooking to maintain a quality product and excellent food presentation Set up serving/bar lines and ensure all food is held at the proper temperatures Clean and restock items as needed Serve items as needed with proper serving sizes and utensils Quality presentation and hospitality are required Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes Convert and follow a standardized recipe to ensure a consistent, high-quality product Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations Keep and Maintain accurate daily production records per grade group as planned Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs Record temperatures of all hot and cold food Obey safety rules as outlined in Opaas ?Safety Procedure Manual? and exercise caution in all work activities Report any unsafe working conditions to the appropriate supervisor Participates in the safety incentive program Participate in the ?Daily Dish? Attend all required meetings and in-services Complete the required yearly continued training hours according to HHFKA Demonstrate and promote Opaa!s Core Values of ?Always Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Administrative Handle customer monies at service time, as required Make change as well as run a cash register or computer Require that only reimbursable meals are allowed through the POS system Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift In the event of an emergency, notify the DNS as soon as it is administratively feasible Other duties as assigned Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision Education Position Qualifications High School Diploma or GED, preferred; or up to one month related experience, training or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status

Position Summary Prepare breakfast and/or lunch offerings and assist with serving lines Participate in occasional catering functions Perform all positions within the kitchen Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions of the Job Essential Functions Production Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature Milk coolers are stocked and ready for service Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required Plan and prep ahead for the next day's menus Operate slicers, mixers, grinders, and other equipment with proper certification Keep work areas neat, clean, and organized Clean kitchen and cafeteria areas including equipment and dishes Keep inventory stock organized and practice First In/First Out (FIFO) procedures Keep cooler/storage racks clean and free from debris Clean, monitor chemical usage, and maintain equipment in the dishwashing area Remove clean dishes from the machine and store them in serving areas Requisition appropriate amounts of food and supplies through the Kitchen Manager Prepare bread, cakes, cookies, and other baked goods as required by the menu plan Present to customers in an appealing manner Batch cooking to maintain a quality product and excellent food presentation Set up serving/bar lines and ensure all food is held at the proper temperatures Clean and restock items as needed Serve items as needed with proper serving sizes and utensils Quality presentation and hospitality are required Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes Convert and follow a standardized recipe to ensure a consistent, high-quality product Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations Keep and Maintain accurate daily production records per grade group as planned Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs Record temperatures of all hot and cold food Obey safety rules as outlined in Opaas ?Safety Procedure Manual? and exercise caution in all work activities Report any unsafe working conditions to the appropriate supervisor Participates in the safety incentive program Participate in the ?Daily Dish? Attend all required meetings and in-services Complete the required yearly continued training hours according to HHFKA Demonstrate and promote Opaa!s Core Values of ?Always Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Administrative Handle customer monies at service time, as required Make changes as well as run a cash register or computer Require that only reimbursable meals are allowed through the POS system Complete necessary paperwork, tray counts, and meal reconciliation tasks on a daily basis Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift In the event of an emergency, notify the DNS as soon as it is administratively feasible Other duties as assigned Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, the ability to bring objects into sharp focus, and color vision Working Conditions Working conditions commonly associated with the performance of the functions of this job: Inside and outside working conditions Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat Occasionally exposed to toxic or caustic chemicals and extreme cold The noise level is usually loud Education Position Qualifications High School Diploma or GED, preferred; or up to one-month related experience, training, or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions, and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer Opaa! is committed to creating a diverse environment and is proud to be an equal-opportunity employer All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status

Education: Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English Experience: 2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Knowledge, Skills & Abilities: Experience in high volume operation of at least 500 meals per service. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Responsible producing in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per companys standard recipes. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per companys standard recipes. Responsible for the performance, appearance, and dress as well as personal conducts of themselves. Controls actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to Sous Chef supervising his station. Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way, FIFO. Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day. Public Health: Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station. Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station. Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. To be familiar with and execute the Seabourn HESS-MS appropriate to their position. The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a satisfactory manner in order to maintain and exceed the company s goal. Any decisions made to compromise the product will have a negative impact on the guest s experience. Reporting relationships: The Demi Chef de Partie reports directly to the Chef de Partie and is supported by the Sous Chef.

Quality Specialist Department: Quality Assurance / Quality Control Reports To: Quality Manager Location: Vashi ,Navi Mumbai Industry: Dairy Job Summary: The Quality Specialist is responsible for monitoring and maintaining product quality and food safety standards throughout the dairy processing operations. The role ensures compliance with internal specifications, regulatory requirements (FSSAI, ISO, HACCP), and customer expectations, thereby supporting continuous improvement in product quality and process efficiency. Key Responsibilities: Quality Assurance & Compliance: Ensure all dairy products meet internal quality standards and regulatory requirements (FSSAI, AGMARK, BIS, ISO 22000, etc.). Conduct audits (internal and external) and support in third-party audits (FSSC, BRC, etc.). Implement and maintain quality management systems (QMS), HACCP, GMP, and GHP. Product & Process Monitoring: Supervise sampling and analysis of raw milk, in-process materials, and finished products. Maintain records of physico-chemical and microbiological analysis. Identify deviations in quality parameters and coordinate corrective actions with production and maintenance teams. Documentation & Reporting: Maintain accurate and timely documentation of all quality control activities, test results, and deviations. Prepare daily/weekly/monthly quality reports for management review. Support traceability and recall procedures. Continuous Improvement: Participate in root cause analysis (RCA) and corrective/preventive action (CAPA) implementation. Suggest improvements to enhance product quality and reduce rejections or customer complaints. Conduct training for shop floor employees on food safety, hygiene, and quality protocols. Customer & Vendor Interaction: Investigate customer complaints and respond with root cause and action plans. Perform quality audits at supplier/vendor facilities and assist in qualification of new suppliers. Key Skills & Competencies: In-depth knowledge of dairy processes (pasteurization, homogenization, fermentation, packaging). Understanding of microbiological and chemical testing in dairy. Strong analytical, problem-solving, and communication skills. Familiarity with tools like SPC, RCA, 5-Why, Fishbone, etc. Proficiency in MS Office and QA-related software. Qualifications & Experience: B.Tech / M.Tech in Dairy Technology, Food Technology, or Microbiology. 2–5 years of experience in QA/QC in the dairy or food processing industry. Certification in ISO 22000 / HACCP / FSSC is preferred

At Siemens Energy, we can. Our technology is key, but our people make the difference. Brilliant minds innovate. They connect, create, and keep us on track towards changing the worlds energy systems. Their spirit fuels our mission. Environmental Protection Professional- Aurangabad , Siemens Energy, Full Time Looking for challenging roleIf you really want to make a difference - make it with us We make real what matters. About the role As an Environmental protection professional, you'll ensure that an organization is operating in accordance with environmental guidelines and goals. Your role will involve examining Environmental Protection (EP) / Environmental, Social, & Governance (ESG) activities to determine where improvements can be made and ensuring compliance with environmental legislation and to Siemens EP program across the organization. You'll also implement and monitor EP / ESG strategies to promote sustainable development. Your wide remit means you'll review the whole operations, environmental data assessments, identifying and resolving environmental problems and ensuring necessary changes are implemented. This position will report to Execution Unit EHS Head. Proactively keep abreast with environmental regulatory requirements in INDIA and globally (expected changes and amendments) Co-ordinate with Corporate Environment officer and Environment Protection (EP) team at Headquarters (HQ ) on EP developments Support Business for Environmental protection compliances and policies implementation. Support Businesses to Establish and monitor Eco Efficiency @ Siemens indicators (EP KPIs) progress across Businesses. Support Businesses Establish and implement action plans to achieve EP targets in co-ordination with Businesses as measured by KPIs together with Corporate Environment officer. Coordinate with Business for data collection related to environmental legal compliances. Drive various resource efficiency related initiatives with EP such as plastic waste reduction, waste to landfill reduction, paper, and other natural resources consumption reduction etc. Enable/ facilitate environmental legal compliance in MAHARASHTRA and foster business opportunities. Develop environmental competences as required and identify competent external service providers for EP management. Share good EP practices and relevant technical/ statutory developments (CPCB, State Specific ). Prepare EP related procedures guidelines and communicate to business. Develop roadmap for achieving EP targets and implementation of EP guidelines including Biodiversity initiatives (e.g. standards, processes, tools) Conduct/Support Environment Council meetings with members from various businesses/stakeholders and monitor/implement action items arising out of the meetings. We dont need superheroes, just super minds. You have an Environment Engineering degree or postgraduate qualification in Environmental Management / Sustainability management. You bring at least 2-3 years of relevant experience in working across industry sectors (preferably manufacturing) plus experience of working in factory functions as Environment expert is an added advantage to identify environmental risk and opportunities as well as sustainability issues and to ensure compliance with statutory requirements. Advanced communication techniques and ability to tailor communication to different target groups. Knowledge about management systems such as ISO 14001, ISO 50001 is required. Sound knowledge about Microsoft PowerPoint and excel is required. Exposure to international industry practices, Indian and global development institutions, and their operational practice, and will be a desired attribute. Weve got quite a lot to offer. Weve got quite a lot to offer. How about you This role is based in Aurangabad , where youll get the chance to work with teams impacting entire cities, countries- and the shape of things to come. Were Siemens. A collection of over 379,000 minds building the future, one day at a time in over 200 countries. We're dedicated to equality, and we welcome applications that reflect the diversity of the communities we work in. All employment decisions at Siemens are based on qualifications, merit and business need. Bring your curiosity and imagination and help us shape tomorrow. Find out more about Siemens careers at