1108 Food Safety Jobs - Page 27

The Assistant Kitchen Manager (Sous Chef) plays a critical role in the kitchen's day-to-day operations by combining culinary skills with leadership responsibilities. This position assists in managing all food preparation areas, supervising kitchen staff, and ensuring the highest standards of food quality, safety, and guest satisfaction are met. The role requires hands-on involvement in food production while guiding, coaching, and developing the culinary team. The Assistant Kitchen Manager supports financial and operational goals, including food cost management, sanitation standards, and customer service excellence. Candidate Profile: Education and Experience: High school diploma or GED required; Minimum of 6 years experience in culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; Minimum of 4 years experience in culinary or food and beverage operations. Core Work Activities: Leading Kitchen Operations Oversee daily culinary operations and ensure consistent delivery of high-quality food products. Understand employee roles and perform duties in their absence or coordinate appropriate staffing. Provide clear direction, set performance standards, and monitor team progress. Lead by example with integrity, professionalism, and effective communication. Foster a collaborative, respectful, and motivated kitchen environment. Administer kitchen policies fairly and consistently. Monitor staffing levels to meet operational needs and budget targets. Maintain an open-door policy and address employee feedback and concerns proactively. Culinary Standards and Food Safety Assist in menu development and food presentation standards. Ensure compliance with all sanitation, food handling, and safety regulations. Monitor the quality of raw and cooked food items to guarantee superior standards. Enforce employee certifications related to food safety and sanitation. Oversee purchasing, receiving, and storage procedures for food and supplies. Prepare and cook food items as necessary, including special events and VIP guests. Financial and Operational Management Manage food costs, supplies, equipment, and uniform expenses within budget limits. Participate in budget planning and control for the culinary department. Develop and implement purchasing guidelines and control procedures. Collaborate with vendors and suppliers for cost-effective procurement. Guest Service Excellence Support and model excellent hospitality and guest relations. Address guest feedback, complaints, and special requests promptly and professionally. Coach and empower staff to provide outstanding customer service aligned with brand standards. Analyze guest satisfaction data and implement continuous improvement plans. Human Resources & Staff Development Identify and coach the developmental needs of kitchen staff. Conduct training on culinary techniques, food safety, and presentation. Administer performance appraisals for direct reports and provide constructive feedback. Collaborate with Banquet and Catering departments on food knowledge and menu training. Manage employee discipline following company SOPs and support the Peer Review Process. Additional Responsibilities Communicate effectively with executive teams, managers, and coworkers. Analyze operational challenges and recommend solutions. Support special projects and continuous improvement initiatives as assigned.

The Assistant Kitchen Manager (Sous Chef) plays a critical role in the kitchen's day-to-day operations by combining culinary skills with leadership responsibilities. This position assists in managing all food preparation areas, supervising kitchen staff, and ensuring the highest standards of food quality, safety, and guest satisfaction are met. The role requires hands-on involvement in food production while guiding, coaching, and developing the culinary team. The Assistant Kitchen Manager supports financial and operational goals, including food cost management, sanitation standards, and customer service excellence. Candidate Profile: Education and Experience: High school diploma or GED required; Minimum of 6 years experience in culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; Minimum of 4 years experience in culinary or food and beverage operations. Core Work Activities: Leading Kitchen Operations Oversee daily culinary operations and ensure consistent delivery of high-quality food products. Understand employee roles and perform duties in their absence or coordinate appropriate staffing. Provide clear direction, set performance standards, and monitor team progress. Lead by example with integrity, professionalism, and effective communication. Foster a collaborative, respectful, and motivated kitchen environment. Administer kitchen policies fairly and consistently. Monitor staffing levels to meet operational needs and budget targets. Maintain an open-door policy and address employee feedback and concerns proactively. Culinary Standards and Food Safety Assist in menu development and food presentation standards. Ensure compliance with all sanitation, food handling, and safety regulations. Monitor the quality of raw and cooked food items to guarantee superior standards. Enforce employee certifications related to food safety and sanitation. Oversee purchasing, receiving, and storage procedures for food and supplies. Prepare and cook food items as necessary, including special events and VIP guests. Financial and Operational Management Manage food costs, supplies, equipment, and uniform expenses within budget limits. Participate in budget planning and control for the culinary department. Develop and implement purchasing guidelines and control procedures. Collaborate with vendors and suppliers for cost-effective procurement. Guest Service Excellence Support and model excellent hospitality and guest relations. Address guest feedback, complaints, and special requests promptly and professionally. Coach and empower staff to provide outstanding customer service aligned with brand standards. Analyze guest satisfaction data and implement continuous improvement plans. Human Resources & Staff Development Identify and coach the developmental needs of kitchen staff. Conduct training on culinary techniques, food safety, and presentation. Administer performance appraisals for direct reports and provide constructive feedback. Collaborate with Banquet and Catering departments on food knowledge and menu training. Manage employee discipline following company SOPs and support the Peer Review Process. Additional Responsibilities Communicate effectively with executive teams, managers, and coworkers. Analyze operational challenges and recommend solutions. Support special projects and continuous improvement initiatives as assigned.

The Assistant Kitchen Manager (Sous Chef) plays a critical role in the kitchen's day-to-day operations by combining culinary skills with leadership responsibilities. This position assists in managing all food preparation areas, supervising kitchen staff, and ensuring the highest standards of food quality, safety, and guest satisfaction are met. The role requires hands-on involvement in food production while guiding, coaching, and developing the culinary team. The Assistant Kitchen Manager supports financial and operational goals, including food cost management, sanitation standards, and customer service excellence. Candidate Profile: Education and Experience: High school diploma or GED required; Minimum of 6 years experience in culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; Minimum of 4 years experience in culinary or food and beverage operations. Core Work Activities: Leading Kitchen Operations Oversee daily culinary operations and ensure consistent delivery of high-quality food products. Understand employee roles and perform duties in their absence or coordinate appropriate staffing. Provide clear direction, set performance standards, and monitor team progress. Lead by example with integrity, professionalism, and effective communication. Foster a collaborative, respectful, and motivated kitchen environment. Administer kitchen policies fairly and consistently. Monitor staffing levels to meet operational needs and budget targets. Maintain an open-door policy and address employee feedback and concerns proactively. Culinary Standards and Food Safety Assist in menu development and food presentation standards. Ensure compliance with all sanitation, food handling, and safety regulations. Monitor the quality of raw and cooked food items to guarantee superior standards. Enforce employee certifications related to food safety and sanitation. Oversee purchasing, receiving, and storage procedures for food and supplies. Prepare and cook food items as necessary, including special events and VIP guests. Financial and Operational Management Manage food costs, supplies, equipment, and uniform expenses within budget limits. Participate in budget planning and control for the culinary department. Develop and implement purchasing guidelines and control procedures. Collaborate with vendors and suppliers for cost-effective procurement. Guest Service Excellence Support and model excellent hospitality and guest relations. Address guest feedback, complaints, and special requests promptly and professionally. Coach and empower staff to provide outstanding customer service aligned with brand standards. Analyze guest satisfaction data and implement continuous improvement plans. Human Resources & Staff Development Identify and coach the developmental needs of kitchen staff. Conduct training on culinary techniques, food safety, and presentation. Administer performance appraisals for direct reports and provide constructive feedback. Collaborate with Banquet and Catering departments on food knowledge and menu training. Manage employee discipline following company SOPs and support the Peer Review Process. Additional Responsibilities Communicate effectively with executive teams, managers, and coworkers. Analyze operational challenges and recommend solutions. Support special projects and continuous improvement initiatives as assigned.

As a Purchase Executive , you'll be a vital part of our finance and operations team, responsible for ensuring the accuracy and efficiency of our purchasing and financial documentation. You'll meticulously handle financial records, manage vendor invoices, and play a key role in maintaining strong relationships with suppliers. This position requires a keen eye for detail, strong organizational skills, and a commitment to upholding financial integrity. Your Responsibilities Financial & Administrative Accuracy: Check figures, postings, and documents for accuracy, ensuring all data is correct. Organize, secure, and maintain all files, records, cash, and cash equivalents in strict accordance with company policies and procedures. Record, store, access, and analyze computerized financial information efficiently. Classify, code, and summarize numerical and financial data to compile and maintain financial records, using journals, ledgers, and/or computers. Prepare, maintain, audit, and distribute statistical, financial, accounting, auditing, or payroll reports and tables as required. Complete period-end closing procedures and reports accurately and within specified deadlines. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures. Follow-up and resolve past due accounts and vendor invoices until payment in full is received or the issue is resolved. Collaboration & Professionalism: Coordinate tasks and work effectively with other departments. Serve as a departmental role model or mentor, providing guidance to others. Assign and ensure work tasks are completed on time and meet appropriate quality standards. Report work-related accidents or injuries immediately upon occurrence to your manager/supervisor. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; and protect company assets. Speak with others using clear and professional language; prepare and review written documents accurately and completely; and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with colleagues; support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Preferred Qualifications Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None.

Prepare ingredients for cooking, including portioning, chopping, and storing food Wash and peel fresh fruits and vegetables Weigh, measure, and mix ingredients Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Prepare cold foods Operate ovens, stoves, grills, microwaves, and fryers Test foods to determine if they have been cooked sufficiently Monitor food quality while preparing food Set-up and break down work station Serve food in proper portions onto proper receptacles Wash and disinfect kitchen area, tables, tools, knives, and equipment Check and ensure the correctness of the temperature of appliances and food Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATION Education: High school diploma or GED equivalent Related Work Experience: At least 1 year of 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.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent.

Role Synopsis: The role would primarily involve taking care of lab related activities. The employee will be responsible for analysis of Raw Material and Finished Goods. Documentation of records as per FSSAI and Corporate Quality Standards. Key Duties & Responsibilities To ensure incoming raw material as per quality specifications by adhering FIFO. Implementation and sustain of Good Manufacturing Practice and Good Hygiene Practice. Control of Monitoring and Measuring in OPRPs and CCP Pest control management tracking in the premises. Responsible for maintaining FSMS related documents (food safety manual, Adherence of yearly calendar, Internal Audit, CAPA, product traceability, MOM ) Conduct the internal quality audit & document control audit as per schedule Conduct the Mock recall and maintaining reports GMP and GHP training provide to Food handlers FSSAI statuary & regularity document maintaining reports. Fulfil the Food Safety Requirements and Meet FSSAI standards Ensure Safety Norms Prepare and Follow Food Safety SOPs OHSAS & EMS HIRA reviewed in lab. Technical Skills Behavioral and Traits 1. Basics of Chemistry 2. Basic knowledge in word, power point and excel

Role & Responsibilities: Physically verify raw materials and packaging per COA and MRN documentation Conduct routine checks on FG and SFG for pH, moisture, content, density Supervise personnel hygiene and ensure compliance with safety protocols Maintain calibration records for lab instruments Conduct pest inspections and ensure hygienic conditions Support R&D trials for quality improvements in FMCG products Perform shelf-life tracking and stock audits Ensure FoSTaC certification and food handler medical checks Follow up on market complaints and escalate quality issues Verify new packaging designs for compliance and legibility Maintain BOMs with Accounting for alignment with production and finance Lead GMP, HACCP, and FSSAI audit readiness efforts Coordinate fire safety drills, hygiene inspections, and corrective action Preferred Candidate Profile: 5 -10 years in FMCG, food production, or confectionery Proficient in HACCP, FSSAI guidelines, and FoSTaC Strong recordkeeping and documentation mindset Proficient in Telugu, Hindi. Experience in managing audits and lab instruments

Responsible to maintain the machine health, following the set industrial safety, food safety and personal hygiene compliance in the work area while machine operation. Responsible for following the rules set by plant HR for plant entry & exist, Disciplinary acts. Maintain and encourage a clean and safe environment. * ITI

(a)Developing and amending quality procedures, work instruction, quality plan, etc for QA, production and any other deptt and ensure their compliance (performance according to the quality procedure). Displaying work instructions and other Quality related communication at appropriate places of work. Effective implementation, Quality Management system ISO 9001, Food safety management system ISO 22000 and BRC-IOP across the organization Implementing the learning from mistake program and ensure effectiveness Creating Quality scorecard program and keep the track of the same on ongoing basis To assure the Quality of pouches on line and to assure the Quality of outgoing pouches through PDI inspection. Sampling methodologies or technologies to determine usefulness To take up the Raw material issues with vendors. Instruct vendors on quality guidelines, testing procedures, or ways to eliminate deficiencies. Responsible for planning Input material sampling, inspection and release of Input materials for production. Issuance of test reports and monitoring of proper sticker management for RM Ensure the traceability and identification of all the products released for the production. Ensure Control of nonconforming/ rejected / reworked/hold and conditionally approved quarantine material. Stop production if serious product defects are present and get the resolution of the same Monitor performance of quality control systems to ensure effectiveness and efficiency Monitor and review reports regarding nonconformance of products or processes, daily production quality, root cause analyses, QNCR and quality trends. 13.To get done the reworking of the finished material which do not conform to the Quality norms through rewinding/ doctoring. Identify critical points in the manufacturing process and specify sampling procedures to be used at these points. Take decision on deviations by accepting/ rejecting the material at any stage of processing.

Freshers can also welcomed for interview. QC Executive To monitor all process steps (physical, chemical & microbiological testing) and control points as per defined parameters and standards. To monitor effectiveness of overall cleaning and sanitation of the plant including all warehouses. To monitor GLP practices in lab, resources needed as per laboratory requirement. To monitor the product quality through compliance of specification for raw material, packaging material & finished products. To monitor testing plan, calendar & standard for inside & outside testing & to ensure outside testing as per schedule. To check and verify the daily deviation report, taking appropriate actions against the same. Determining and agreeing on in-house quality procedures, standards and specifications. Specifying quality requirements of raw materials with suppliers. To ensure that all the products confirm the quality specification. To identify, plan, documents and manage the practices, activities and resourced needed to meet quality goals and objectives. Responsibility for review and analyze quality index and carry out root cause analysis for failure and corrective action plan. Oversee the pre dispatch inspection related activities and ensure that the products dispatched meet the required standards. Analyze and resolve all matters related to quality issues and closure of customer complaints. Responsible for reviewing all customer complaint and provide RCA & CAPA. Continuous endeavor for zero customer complaint. Provide support to other departments in managing quality within their processes. Preparation labels for domestic and Export as per requirement. And Make data records as per buyer requirement in case of export /domestic example COA, Serial Number of Items to be dispatched etc. Provide trainings to workforce related with quality & food safety. Microbiologist Preparation of media and sterilization of media &glasswares. Microbiological analysis of raw material & finished products. Microbiological analysis of complaint samples. (whenever required) Perform hygiene tests like environment monitoring, hand swab, surface hygiene & swabs of packing material Microbiological analysis of RO & CIP water & testing Responsible for daily quality documentation & record keeping. Micro analysis of R&D & market samples with record keeping. Micro analysis of trial batches upto required time with record keeping. Assisting in calibration of laboratory equipment with documentation. To monitor & maintain incubation samples with record keeping. Validation of CIP, hygiene & environmental hygiene Preparation, Handling and destruction of media Good lab practices and arrangement of micro items. Provide trainings to workforce related with quality, microbiology & food safety. Product shelf life checking and its records. Lab Chemist / Process Controller Implementation of quality system schedule, preparation and recording Online quality control reports. In case of any deviation from standard and safety of product inform immediately to Lab In charge. Monitoring of CCPs & OPRPs and its Records and Control. Incoming Raw material ad Finished Product Testing and Records. Instrument Calibration of lab and Weighing scales. Recopies Verification and Online Parameters Check and Control if any deviation observed. Online Training to Plant Workers on Food safety/GMP/Personal Hygiene/product Parameters and Packing Parameters. Finished Product Coding Printing Verification and its records. Verification Plant GMP/ GHP . Incoming and Outgoing Vehicle checks and its records. Maintaining Keeping samples and its records. Monitoring all line labeling and Packaging of Finished product. Supervision of Plant cleaning through Housekeeping team. Ensure the PPEs monitoring wearing by Food handlers during Food Product packing. Freshers can also welcomed for interview.

B.Tech / M.Tech in Food Technology 3+ yrs of expn in Food processing / Quality / Hygiene / Food Safety /Team mgmt / Equipment handling / Inventory etc Good knowledge in FSSAI /HACCP / GMP. Location : Chennai. Free Food and new accommodation

B.Tech / M.Tech in Food Technology or related Subject Min 8+ yrs of expn in any food manufacturing or packed food items Skills in Production and Planning / Quality / Team Mgmt / Equipment handling / Inventory. Strong at FSSAI / HACCP / GMP / ISO

SUMMARY Job Title: Karak Caf Worker Specialized Chef We are looking for a talented and experienced Specialized Chef to join our Karak Caf . The role involves preparing a range of traditional Karak caf items and beverages with attention to authenticity, quality, and presentation. Key Responsibilities: Prepare a variety of Karak caf menu items including flatbreads, pies, croissants, mandaza, qaymat, and quroos. Brew and serve hot beverages, especially Karak tea and other traditional teas. Maintain high standards of cleanliness, food safety, and kitchen organization. Consistently deliver quality and taste in line with the caf ’s standards. Requirements Qualifications and Requirements: Minimum of 2 years of experience in a similar role within a Karak caf or related culinary environment. Proven expertise in preparing Karak caf food and beverages. Strong understanding of traditional Gulf flavors and techniques. Ability to work efficiently in a fast-paced setting and collaborate with a team.

Responsibilities. Job Description -. Areas of Responsibility Indicative Activities. Customer Experience Process oriented should be able to impliment & follow all set food & beverage SOP. Restaurant food rating. Section food rating. Ensure minimisation of dispatch related errors. Regular food testing at the unit for quality & quantity being served, All food safety and hygiene level in place at unit. Audit targets achived. All products available at unit to serve 100% satisfaction, Set targets for CAPD to be achieved. (Ar_P, O_D & Prep Time). Continuous follow-up with filed ops for order pickup by DE's (For Delay in pickup). All products serve within self life, Financial Achieving AOP (All controllable cost). Opening & Closing checklist followed. Control Food Cost & Wastages. Restaurant Rating (Focus on Product). Optimum use of labour at the unit. Forecasting sales. Ensure right indent is done as per sales forcast. Daily reports as per brand sop. Daily Inventory check, Proper GRN process at the unit to be followed, Follow-up with respective teams for smooth functioning of the unit, Coordinate with finance team for utility payment. Correct Mid month & Monthly MIS. Proper management for petty cash expense and strive towards reducing petty cast expenses. Daily self Life check to ensure minimum spillage, Brand & Marketing Plan LSM activity for new launch product. LSM activity to increase orders. People Management One on One with team Member, Regular RNR. Employee engagement activities. Personal hygiene for team members. Daily briefing with the team. Retention of people. As per set target, Ensure every team member is trained on Brand SOP. Training team members for next level responsibility / Growth (Operations). Refresher Training of team. Duty Roaster. Process / Initatives Follow & Impliment Brand SOP's at the unit level, Show more Show less

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 Opaa’s “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, Show more Show less

Job Title: Dietitian Company: Manipal Hospitals Location: Yelahanka Job Description: The Dietitian at Manipal Hospitals in Yelahanka will be responsible for assessing patients nutritional needs and developing individualized dietary plans. The role involves collaborating with healthcare teams to provide comprehensive nutrition care, educating patients and their families about healthy eating habits, and promoting wellness through nutrition. The Dietitian will also participate in community outreach programs to raise awareness about nutrition-related health issues. Key Responsibilities: - Perform nutritional assessments for patients and develop tailored dietary plans based on their health conditions. - Educate patients and their families on nutrition, dietary restrictions, and healthy lifestyle choices. - Monitor and evaluate patients progress and make necessary adjustments to dietary plans. - Collaborate with doctors, nurses, and other healthcare professionals to ensure holistic patient care. - Provide counseling for weight management, chronic disease management, and preventive nutrition. - Stay updated on the latest nutrition research and trends. - Participate in community health initiatives and nutritional workshops. - Document patient records and dietary plans accurately for continuity of care. Skills and Qualifications: - Bachelors degree in Dietetics, Food Science, or a related field. - Registered Dietitian Nutritionist (RDN) credential is required. - Strong understanding of nutrition science and dietary management. - Excellent communication and interpersonal skills. - Ability to work collaboratively in a multidisciplinary team. - Compassionate and patient-focused approach to care. - Strong organizational and time management skills. - Knowledge of food safety regulations and dietary guidelines. Tools and Software: - Nutrition analysis software. - Electronic health record (EHR) systems. - Microsoft Office Suite (Word, Excel, PowerPoint). - Patient management systems. - Online resources for nutritional research and continuing education. This position offers an opportunity to make a meaningful impact on patients health through nutrition while working in a reputable hospital environment. Interested candidates should possess a passion for nutrition and the ability to inspire others towards healthier lifestyles. About the Role: As a Dietitian at Manipal Hospitals Yelahanka, you will play a crucial role in developing personalized nutrition plans for patients. Your responsibilities will include assessing dietary needs based on medical conditions and providing nutritional counseling to promote health and wellness. You will collaborate with healthcare professionals to ensure that dietary interventions support overall treatment plans. About the Team: You will be part of a multidisciplinary team that includes doctors, nurses, and other healthcare specialists dedicated to providing high-quality patient care. The team values collaboration and communication, fostering an environment where everyones input is respected. Together, you will work towards improving patient outcomes through comprehensive care. You are Responsible for: - Conducting thorough assessments of patients nutritional needs and developing tailored diet plans. - Educating patients and their families about nutrition, food safety, and healthy eating habits. - Monitoring and evaluating patients progress and making necessary adjustments to diet plans as needed. - Staying updated on the latest research and dietary guidelines to ensure evidence-based practice in nutrition. To succeed in this role - you should have the following: - A degree in Dietetics or Nutrition, along with relevant certification or licensure. - Strong communication skills to effectively interact with patients and healthcare teams. - Ability to analyze and interpret nutritional information and medical data. - A compassionate and patient-centered approach to care, with a commitment to improving patients quality of life.

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 Opaa’s “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.. Show more Show less

Location : Krishnapatnam. City : Krishnapatnam. State : Andhra Pradesh (IN-AP). Country : India (IN). Requisition Number : 40201. Business Title: Officer-Ammonia. Global Job Title: Sup Sp III Eng/CAPEX PM. Global Function: Industrial Operations. Global Department: Industrial Operations. Reporting to: Manager-Packaging. Role Purpose Statement:. Ensure smooth running of utility equipment’s and Vanaspati Production with quality and Food Safety. Main Accountabilities:. Operate and Maintain the packing utility equipment (Chillers, air compressor, ammonia system, cold rooms, cooling towers, Air Dryer). Ensure to maintain cold room cycle and timely Vanaspati FG delivery to dispatch.. To record and monitor the equipment parameters in shifts.. Operate the refinery & bakery ammonia plant.. Follow the Safety & food safety Standards & HACCP standards.. To conduct pre shift risk assessment and Tool box talk with the entire team... Ensure the proper utilization of manpower.. Sustain the 5s & housekeeping in ammonia plant.. Ensure the online quality check of cold room parameters.. Ensure to clean & dry vanaspati tins and Timely handover to dispatch. Regular machine health check-up and follow maintenance of machine as per schedule.. Minimize wastage and damage in respect to oil and packing materials.. Maintain the shift records and log book and proper hand over take over.. Knowledge and Skills:. Behavior. Use knowledge of Bunge’s business, structure and strategy to develop innovative solutions to improve results or eliminate problems.. Build partnerships, appropriately influence to gain commitment, foster talent and coach others to grow in current or future roles... Drive results through high standards, focus on key priorities, organization, and preparing others for change.". Technical. Sound Knowledge of Chillers, air compressor, ammonia system, cold rooms, cooling towers, Air Dryer.. PM, Trouble shooting, DCS/ SCADA operations, GMP. Education & Experience:. ITI/Diploma. 5 to 8 years. Bunge (NYSE: BG) is a world leader in sourcing, processing and supplying oilseed and grain products and ingredients. Founded in 1818, Bunge’s expansive network feeds and fuels a growing world, creating sustainable products and opportunities for more than 70,000 farmers and the consumers they serve across the globe. The company is headquartered in St. Louis, Missouri and has 25,000 employees worldwide who stand behind more than 350 port terminals, oilseed processing plants, grain facilities, and food and ingredient production and packaging facilities around the world.. Bunge is an Equal Opportunity Employer. Veterans/Disabled. Show more Show less

Role & responsibilities We are looking for a skilled and detail-oriented Food Technologist to join our team. The ideal candidate will have a strong background in food science, chemistry, and microbiology, along with expertise in product development, food safety regulations, and quality control. The role involves ensuring the production of high-quality, safe, and innovative food products while maintaining compliance with regulatory standards.

Roles and Responsibilities Manage canteen operations, ensuring smooth day-to-day functioning. Oversee inventory management, including ordering supplies and managing stock levels. Ensure food safety standards are maintained by implementing proper hygiene practices and monitoring kitchen activities. Desired Candidate Profile 3-4 years of experience in a similar role (canteen or cafeteria management). Excellent inventory management skills with attention to detail. Ability to work effectively with diverse teams, prioritizing tasks efficiently.

SUMMARY Baker Job Description We are in search of an experienced and committed Baker to become part of our team. The ideal candidate should possess a solid background in baking, a meticulous attention to detail, and a fervor for crafting exquisite and delectable products. Your responsibilities will include the preparation and baking of a diverse range of goods, ensuring that each item meets our stringent standards of quality and presentation. Responsibilities: Prepare and bake a wide variety of bread from scratch Follow and modify recipes as necessary, ensuring uniformity and excellence Maintain a tidy and well-organized workspace, adhering to health and safety regulations Manage baking schedules to guarantee the availability of fresh products throughout the day Collaborate with the team to innovate new recipes and products Monitor inventory levels and aid in the procurement of supplies Provide exceptional customer service, including managing special orders and requests Requirements Requirements: Proven experience as a Baker or in a similar capacity Culinary Degree or relevant certification in baking, with demonstrated experience in managing a bakery or similar food production environment Profound expertise in baking techniques, recipe development, and quality control, with the capability to supervise daily production and ensure consistent product quality Formal training in baking and pastry arts or equivalent professional experience Comprehensive knowledge of baking techniques and ingredients Availability to work early mornings, weekends, and holidays as required Keen attention to detail and dedication to quality Exceptional time management and organizational skills Ability to work both independently and as part of a team A positive attitude and a deep passion for baking Knowledge in OHS and Food safety act.

We are seeking a detail-oriented and proactive Quality Executive to ensure that our food processing operations comply with industry quality standards and regulatory requirements.

We're Looking For: Proven experience in the seafood or food processing industry is essential. In-depth knowledge and practical experience with HACCP principles and implementation is a must. Strong preference for candidates with experience in an exporting unit , familiar with international food safety standards and regulations. Demonstrated ability to manage food safety programs effectively. Excellent understanding of hygiene practices in a food production environment. Experience in conducting and managing both internal and third-party audits . Strong communication, organizational, and problem-solving skills. A relevant degree or certification in Food Science, Food Technology, Quality Management, or a related field. Role & responsibilities Preferred candidate profile Implementing and managing our HACCP system , ensuring compliance with national and international food safety regulations. Overseeing all aspects of food safety and hygiene throughout our operations, from raw material to finished product. Conducting thorough internal audits to identify areas for improvement and ensure continuous compliance. Managing and coordinating third-party audits with regulatory bodies and certification agencies. Maintaining all necessary documentation related to food safety, quality, and export requirements. Providing training and guidance to staff on best practices in food safety and hygiene.