1108 Food Safety Jobs - Page 28

Job Summary Prescribing diets for all patients using the principles of nutrition & diet therapy. Providing appropriate therapeutic & non-therapeutic diets to all patients within their socio cultural constraints. Planning & providing for special diets for patients with special nutritional needs. Preparing any special recipes if required for patients. Diet consultation for Inpatients on discharge, OPD & Health Check Ups where deemed necessary. Regular ward rounds & patient interaction. Prepare written nutrition education materials. Keep abreast of relevant nutrition research changes, changes in delivery of nutrition services etc. Participate in appropriate nutrition health education programmes. Provide input in planning of nutrition services activities. Responsible for interfacing the functions of diet dept with food services. Ensure quality control & implementation of standards as for safety, hygiene etc. Administrative work of the department, which includes F&B billing. Maintain office supplies. Impart training to & supervise student field experience in nutrition at Wockhardt Hospital. Related tasks & duties assigned.

Job Title : Dietician Content : Dietician Number of Openings : 1 Departments : Dietary Experience (in years) : 0-1 years Job Type : Full Time Timings : As per Duty Roster Joining : Immediate Qualifications : BSC, MSC Post Excerpt (JD) :

The Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. This role will achieve these through the key strategies of planning, controlling, organizing and marketing. What will I be doing? As the Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards: Ensure that each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as an independent profit centre. Ensure that each outlet is managed by a management team (Restaurant Manager / Head Chef) who are totally accountable for the profitability and service standards achieved. Coordinate the formulation of the annual operating budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the annual business plans, supported by key marketing plans as well as revenue driven initiatives. Provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate. Ensure that supplier liaison with the Purchasing Officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives. Monitor all costs and recommend measures to control them. Ensure that the department operational budget is strictly adhered to. Ensure that all outlets and banquets are managed efficiently according to the established concept statements. Closely monitor productivity levels through productivity schedules in each outlet and take immediate corrective action if necessary. Monitor and control vacation planning for the department. Monitor, control and minimize overtime for the department. Ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the departmental operations manual. Maintain and amend where appropriate all SOPs in line with company brand standards and outlet requirements. Work with the Outlet Managers, Banquet Service Managers and all respective Chef de Cuisines to take corrective action where necessary. Handle all guest complaints, requests and enquiries on food, beverages and services, adhering to established and clearly defined procedures and protocols. Take personal responsibility for maintaining and revising the policies and procedures manual associated with the department and inter dependent departments to ensure no ambiguity. Establish a rapport with guests. maintaining good customer relationship. Coordinate the formulation of the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers. Ensure that all Food & Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner. Conduct monthly departmental meetings and daily operations briefings with Outlet Managers. Maintain good working relationships with colleagues and all other departments. Have complete understanding of the team member handbook and ensure that team members adhere to the regulations contained within. Train and develop Outlet Managers so that they are able to operate independently within their own profit centres. Ensure that each Outlet Manager plans and implements effective training programs for their team members with the Training Manager and Departmental Trainers. Develop F&B marketing activities and promotions in close cooperation with Outlet Managers, the Executive Chef and the Marketing Communications Manager. Conduct annual PDR for direct reports and ensure process is followed through by all Outlet Managers. Ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times. Have a complete understanding of and adhere to the hotel s policy relating to Fire, Hygiene, Health and Safety. Be the key person in driving the hotel s Food Safety Management System (FSMS). Ensure that one of the key responsibilities of all direct reports is to focus on the 9 high risk policies as well as to give Health and Safety compliance top priority. Ensure that full compliance is maintained in all aspects of Health and Safety within the hotel and any identified shortfalls are addressed with due priority. Assist in the building of an efficient team of team members by taking an active interest in their welfare, safety and development. Ensure that all team members provide courteous and professional service at all times. Assist in the training of team members ensuring that they have the necessary skills to perform their duties with maximum efficiency. Ensure that all team members have a complete understanding of and adhere to the hotel s policy relating to Fire, Hygiene, Health and Safety. Carry out bi-yearly inventory of operating equipment. Adhere to the hotel s security and emergency policies and procedures. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? A Food & Beverage Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the atti

As a 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. Exercise general responsibilities to facilitate the efficient organization of the contract, aligning with contractual terms and conditions. Additionally, focus on enhancing the overall customer experience through effective management and service delivery. Do you possess all these skills and wish to make an impact in the world of food and technologyJoin us now! 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: Proven experience in food industry Strong work ethic, integrity and personal accountability to be a self-starter and make independent decisions The ability to handle pressure and meet deadlines Flexible and willing to take on any tasks to support team efforts Excellent written and verbal communication skills Strong interpersonal skills Sound knowledge and experience of working with food, technology and people management Result-oriented and accountability Proven experience in managing successful teams in a similar environment Basic Food Hygiene certificate and knowledge of HSEQ standards Excellent financial and application acumen Self-motivated, agile and ability to adapt to a changing environment Overall 3+years of experience Graduate/Diploma in Hotel Management discipline The candidate will be required to work for 6 days a week Willing to travel within city limits Benefits of working at SmartQ: SmartQ is an innovative and dynamic company that values its employees and strives to create a positive and fulfilling work environment. Here are some key benefits that make SmartQ an excellent choice for prospective employees: Innovative Work Culture: SmartQ fosters an innovative and collaborative work culture, encouraging employees to think outside the box and contribute creative solutions to challenges. Career Growth and Development: SmartQ is committed to the professional development of its employees. The company offers ongoing training programs, mentorship opportunities, and a clear career path to help employees achieve their professional goals. Work-Life Balance : SmartQ understands the importance of work-life balance and strives to create a supportive environment that allows employees to excel in their careers without sacrificing their personal lives. Competitive Compensation and Benefits: SmartQ offers competitive salaries and a comprehensive benefits package, including health insurance, retirement plans, and other perks to ensure the well-being and financial security of its employees. Diverse and Inclusive Environment: SmartQ values diversity and inclusion. The company is committed to creating a workplace that celebrates differences and provides equal opportunities for all employees. Flexibility: SmartQ recognizes the changing nature of work and supports flexible work arrangements, including remote work options, to accommodate the diverse needs and preferences of its employees. Team Collaboration: SmartQ believes in the power of teamwork. Employees collaborate across departments, fostering a sense of camaraderie and shared achievement. Social Responsibility: SmartQ is dedicated to corporate social responsibility and encourages employees to participate in community service initiatives and environmental sustainability programs. Fun and Engaging Work Environment: SmartQ believes that a positive and fun work environment enhances productivity and job satisfaction. The company organizes team building activities, social events, and other initiatives to promote a sense of camaraderie among employees. : .

Food Scientist is looking for Kitchen Assistant to join our dynamic team and embark on a rewarding career journey As a Kitchen Assistant, you will play a vital role in supporting the kitchen operations and ensuring a smooth workflow Your responsibilities will include assisting chefs and kitchen staff with food preparation, maintaining cleanliness and hygiene in the kitchen, and handling various tasks to contribute to the overall efficiency of the kitchen Key Responsibilities:Food Preparation:Assist in basic food preparation tasks, such as chopping vegetables, peeling, and portioning ingredients Follow recipes and instructions from chefs to prepare components of dishes Kitchen Organization:Keep the kitchen area clean and well-organized, including washing dishes, utensils, and equipment Ensure that all kitchen surfaces are sanitized and comply with hygiene standards Inventory Management:Assist in monitoring and maintaining kitchen inventory levels Notify the kitchen manager or chef of low stock items and assist in restocking supplies Assistance During Service:Support kitchen staff during peak hours by ensuring timely preparation and delivery of food items Coordinate with chefs to streamline the cooking and serving process Waste Management:Dispose of kitchen waste in accordance with established procedures Participate in recycling efforts to minimize environmental impact Compliance with Safety Standards:Adhere to health and safety guidelines, including the proper use of kitchen equipment and handling of potentially hazardous substances Report any safety issues or concerns to the kitchen manager

We are hiring Kitchen Supervisor to assist in the preparation, cooking and handling of food products in accordance with food safety standards and to supervise the kitchen labors to ensure smooth operations, efficiency, hygiene, and adherence to SOPs.

He is responsible for designing, delivering, and managing training programs that elevate employee skills, knowledge, and compliance within the food and beverage industry. This role ensures all staff members, including front-of-house, back-of-house, and management, are equipped to provide exceptional service, maintain food safety standards, and support operational excellence. He collaborates closely with management to align training initiatives with business goals and regulatory requirements. Key Responsibilities: Training Program Design and Development: Assess training needs across all departments, including kitchen staff, servers, bartenders, and management. Develop training materials focused on food safety, customer service, menu knowledge, operational procedures, and industry best practices. Customize training content for new hires, seasonal employees, and long-term staff. Training Delivery: Conduct onboarding sessions for new employees, emphasizing company values, policies, and standards. Facilitate workshops and hands-on training sessions for skills development, including service techniques, culinary skills, and health & safety practices. Introduce e-learning modules and ensure accessibility for all team members. Compliance and Standards: Ensure all staff adhere to food safety regulations, hygiene standards, and alcohol service laws. Conduct regular training updates based on changes in laws, industry regulations, and company policies. Oversee certifications such as Food Handlers or ServSafe, ensuring timely renewals. Performance Evaluation and Improvement: Evaluate the effectiveness of training programs through employee feedback, assessments, and operational performance metrics. Identify knowledge or skill gaps and implement corrective training. Provide ongoing coaching to employees and supervisors to sustain learning outcomes. Collaboration and Coordination: Work closely with department heads and supervisors to identify training priorities and support operational goals. Partner with external training providers, industry experts, and certification bodies as needed. Organize cross-training opportunities to enhance team flexibility and versatility. Team Leadership and Management: Lead a team of trainers and allocate resources efficiently. Manage training budgets, schedules, and resources. Foster a culture of continuous improvement and learning across all locations or outlets. Qualifications and Requirements: Education: Bachelors degree in Hospitality Management, Human Resources, Education, or a related field. Experience: Minimum 5 years of experience in training and development, preferably in the food and beverage or hospitality industry. Hands-on experience in food safety, service standards, and restaurant operations is highly desirable. Skills and Competencies: In-depth knowledge of food safety regulations and hospitality service standards. Exceptional communication and presentation skills. Strong organizational and project management abilities. Proficiency in training tools, LMS, and e-learning platforms. Ability inspire and motivate a diverse workforce.

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.

At Ecolab, you can help take on some of the world s most meaningful challenges, delivering critical insights and innovative solutions to help our customers achieve clean water, safe food, abundant energy and healthy environments. With our worldwide reach and ambitious growth plans, you will have the opportunity to own your future and impact what matters. Are you ready to make an impact The AI Operations Manager is responsible for managing and optimizing the adoption and performance of AI systems within GBS+. This role involves providing designing and executing model training processes, monitoring daily AI operational performance, and ensuring the accuracy, reliability, and functioning of AI models and applications. The AI Optimization Analyst will work with cross-functional teams to ensure AI models are optimized for performance and scalability. What s in it For You: You will join a growth company offering a competitive salary and benefits. The ability to make an impact and shape your career with a company that is passionate about growth. The support of an organization that believes it is vital to include and engage diverse people, perspectives and ideas to achieve our best. Feel proud each day to work for a company that provides clean water, safe food, abundant energy and healthy environments. What You Will Do: Perform AI model training activities such as generating/loading large datasets, document samples, process documentation, and prompts to support rapid and complete development of high impact models. Execute daily monitoring of AI and process performance. Identify, troubleshoot, and resolve issues with AI-based process performance in collaboration with users and various stakeholders Identify and drive implementation of improvements in process, AI prompts, and model accuracy and completeness in conjunction with Ecolab Digital AI team. Support objectives to ensure AI performance meets business value objectives. Ensure compliance with established responsible AI policies Maintain documentation on AI processes Minimum Qualifications: Bachelors degree in Computer Science, Data Science, or a related field. Master s degree preferred Process domain expertise Experience with AI/ML operations and monitoring tools. Strong problem-solving and analytical skills. Knowledge of AI governance and ethical guidelines. Excellent communication and collaboration skills. Knowledge of machine learning frameworks and libraries Follow us on LinkedIn@Ecolab, Twitter@Ecolab, Instagram@Ecolab_Inc and Facebook @Ecolab.

Job Title: Home Cook / Private Cook Location: [Residence Location] Ghaziabad Reports To: Homeowner Job Summary: The Home Cook is responsible for preparing daily meals and maintaining a clean, organized kitchen in a private household. This role requires the ability to cook a variety of nutritious and well-balanced meals tailored to the preferences, dietary needs, and schedules of the family or individual. Key Responsibilities: Plan and prepare daily meals (breakfast, lunch, dinner, and snacks) as per household preferences and dietary requirements. Create weekly menus in consultation with the employer or family members. Shop for groceries, ingredients, and kitchen supplies or maintain a list for the employer. Store food properly and monitor stock to ensure freshness and prevent waste. Maintain cleanliness and hygiene in the kitchen at all times, including dishwashing and sanitizing surfaces. Prepare meals for special occasions, guests, or events as needed. Accommodate specific diets (e.g., vegetarian, diabetic, gluten-free) if required. Reheat or pack meals for family members as per schedule. Occasionally assist with serving meals or hosting guests. Key Skills & Qualities: Proficiency in home-style and/or multi-cuisine cooking Knowledge of nutrition and healthy meal preparation Good time management and meal planning skills Hygiene and kitchen safety awareness Ability to follow recipes and adapt to taste preferences Discretion, reliability, and trustworthiness Flexibility in working hours, if needed Qualifications: Proven experience as a home cook or in a similar role Basic education or culinary training (preferred, but not mandatory) Familiarity with food safety and hygiene standards Interested candidate please share your resume on 7055514524 hrhead@gsmedicalcollege.in, hr2@gsmedicalcollege.com or Walk-in Tuesday to Friday 10:00 AM to 1:00 PM GS Medical College & Hospital Near Pilkhuwa Railway Station, Pilkhuwa, Hapur Uttar Pradesh

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations Here, we believe in you and what you bring to the table There are many opportunities for development and advancement Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet Together, we embody the vision of responsible hospitality, Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster, Job Description Scope of position: Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors They will be able to fully manage sections assigned to them and supervise staff Always act in a professional manner using the companys Mission, Vision, and Values The Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great, Responsibilities Communication and Conduct Attend daily shift briefings to keep yourself informed of daily operational requirements, Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef Lead by example using AccorHotelss: Mission, Vision & Values Communicate daily with supervisors to ensure open lines of communication, Ensure all kitchen colleagues are aware of standards & expectations, Promote a fun/ professional and disciplined work environment, Actively share ideas, opinions & suggestions in daily shift briefings, Always present yourself in a full chefs uniform following all personal hygiene and grooming requirements Support & motivate kitchen colleagues, Health and Safety Always promote Health and Safety Ensure personal knives and tools are at the utmost cleanliness and always maintained, Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme, Ensure that all areas in the kitchen are always kept clean and tidy, Adopt a clean as you go approach, Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down, Stock Management Ensure storeroom requisitions requested are accurate to minimize repeat visits, Maintain cleanliness and proper rotation of stock in all chillers following FIFO system, Ensure stock is stored and labelled correctly, Training and Development Strive to develop as a leader by attending Accor Hotels Managerial Courses Support/Coach/Lead & Motivate kitchen colleagues, To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills, Actively seek tools for self-growth and development, Complete all assigned trainings on Ines, Maintain consistent on the job training sessions for culinary colleagues, Sustainability and Stock Always minimize wastage/ spoilage and record wastage on Winnow system, To aid stock taking within the total Kitchen Department in conjunction with the Head Chef, Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield, Food Quality and Control Strives to maintain & improve all food preparations & presentations, Strives to improve Guest Satisfaction results for Food Quality Act as an extension of kitchen managers to communicate food consistency & quality, Daily checks of all mise en place to ensure freshness & quality standards, Support colleagues on sections to ensure consistency, Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature, Complete assigned tasks in an efficient and timely manner, Assign and follow up tasks as dictated by business volumes and supervisors, Performs any other reasonable duties as required by the department head, Qualifications Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine, 5 years of experience in a luxury hotel environment Accreditation from a recognized Culinary School (an asset) Food Hygiene and Safety trained, Strong communication skills Enthusiastic and guest driven, Computer literate in Excel, Word, Outlook, Materials, and email, Analytical and Conceptual thinking ability and implementation skills Must be flexible in terms of working hours, Must be physically fit, Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests, Must maintain composure and a level head under pressure, Must be able to handle a multitude of tasks in an intense, ever-changing environment, Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary, Must possess outstanding guest services skills, Additional Information Your Team And Working Environment In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent,

Job Title : Associate Account Manager-Romer Lab Ingredients Solution,India Job location : Banagalore Job Type: Hybrid The Sales Manager is responsible for managing business development activities with a primary focus on prospecting new opportunities in Food Safety products with a specific focus on Mycotoxin, Allergen, Food Pathogen, GMO, Sampling and Hygiene products Defining and driving strategies and ensuring the achievement of sales, lead generation and pipeline growth is a key objective, the Sales manager will be responsible for revenue target for South india and will have a strong role in contributing to India region overall success, At dsm-firmenich, being a force for good is not optional Diversity, Equity & Inclusion is a shared responsibility woven into our daily work, benefiting to our People, Customers & Communities and driving business value Equal access to opportunities is a given, belonging is a shared feeling, authenticity is celebrated, Your Key Responsibilities Provide new sales opportunities and drives technical validations in Regulatory Departments, Global Key Accounts and Regional Key Accounts across South India region will be primary objective of this position and will involve working closely with cross functional teams within Romer Labs India Strategic Business Unit Partners with APAC Regional Business and Application Teams on customer visits to provide strong commercial support, and assist in the promotion of Mycotoxin, Allergen, Food Pathogen, GMO and Hygiene products (CytoQuant) at all marketing events and activities Work closely with Distributors, Channel Partners and India Management Team will also be part of a daily routine Responsible for salesforce, processes such as provide quotation to distributors for special cases or projects and closing orders Manage Global Key Account at regional level and responsible for achieving the Global Key Account sales and targets attainment in South India Responsible for forecasting and sales tracking, and to achieve the revenue and profitability targets for Romer Labs products Conduct product demonstrations, global training program, organize workshops and seminars regionally in South China Responsible to support customers on-site validations and execute experimental protocols to gain qualifications and order success Assist and collaborate with regional marketing team in the development of sales support materials and marketing campaigns Drives brand awareness of products, conduct training and seminars for clients, channel partners and sales team Maintains contacts with local business and technical associations and network with industry key opinion leaders in South India to expand sales opportunities Responsible for daily salesforce, engagement to support opportunities tracking You Bring Bachelors degree in Food Technology, Biotechnology, Microbiology, Biomedical Science, or related field, with 68 years of experience in sales and business development, Proven sales leadership with a successful track record in driving results and developing talent, including channel partner management, Strong closing skills and preferably trained in Customer Focus Selling; prior experience in food safety diagnostic kits is a plus, Excellent communication, presentation, and interpersonal skills, Highly motivated, goal-oriented, and passionate about the food safety industry with strong networking abilities, Willingness to travel frequently based on business requirements, We Bring Opportunity to participate in the most important national and international fairs and industry events Great products; Exciting and challenging tasks in well-established, developing and new markets You are part of an international team which operates globally A team of diverse employees who arent afraid to think outside of the box, A truly global and collaborative team that cares about the experience of our employees, The encouragement you need to develop and achieve personal growth, The application process Interested in this positionPlease apply on-line by uploading your resume in English via our career portal, Equal Opportunities Commitment dsm-firmenich is fully dedicated to inclusion because when people feel engaged and empowered, their creativity and innovation drives unprecedented progress We aim to build a workplace where opportunity really is equal, so everyone can thrive We do not discriminate: there's a place for everyone at dsm-firmenich, dsm-firmenich is an Equal Opportunity and Affirmative Action Employer dsm-firmenich people are as diverse as our customers For us that includes a commitment to ensuring equal employment opportunities for all job applicants and employees Employment decisions are based upon job-related reasons regardless of an applicant's race, color, religion, sex, sexual orientation, gender identity, age, national origin, disability, marital status, genetic information, protected veteran status, or any other status protected by law, We are committed to providing reasonable support for disabled applicants in our recruiting process Should you need assistance, and are comfortable to share this, please let us know, About Dsm-firmenich As innovators in nutrition, health, and beauty, dsm-firmenich reinvents, manufactures, and combines vital nutrients, flavors, and fragrances for the world's growing population to thrive With our comprehensive range of solutions, with natural and renewable ingredients and renowned science and technology capabilities, we work to create what is essential for life, desirable for consumers, and more sustainable for the planet dsm-firmenich is a Swiss-Dutch company, listed on the Euronext Amsterdam, with operations in almost 60 countries and revenues of more than ?12 billion With a diverse, worldwide team of nearly 30,000 employees, we bring progress to life?every day, everywhere, for billions of people

We are Reckitt Research & Development About The Role Your responsibilities The experience we're looking for The skills for success What we offer Equality At Reckitt, we recognise that in real life, great people dont always ?tick all the boxes Thats why we hire for potential as well as experience Even if you dont meet every point on the job description, if this role and our company feels like a good fit for you, we still want to hear from you Come and join a team whose purpose is to protect, heal and nurture in the relentless pursuit of a cleaner and healthier world, All qualified applicants to Reckitt will receive consideration for employment without regard to age, disability or medical condition; colour, ethnicity, race, citizenship, and national origin; religion, faith; pregnancy, family status and caring responsibilities; sexual orientation; sex, gender identity, gender expression, and transgender identity; protected veteran status; size or any other basis protected by appropriate law,

Can you be the eyes and ears of our hotelDo you have a keen eye for detailThen why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy their stay! Our hotel Team are conscientious and diligent professionals who are committed to maintaining a safe and secure environment and who strives to deliver a hospitality experience that is beyond expectation creating memorable moments for our guests, As Assistant Manager Hygiene, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Interested then why not say Yes I Can! as we are looking for passionate people just like you! Key Responsibilities of the Assistant Manager Hygiene : Ensures the smooth running of the department, where all aspects of quality & hygiene are maintained to the highest levels Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries Develops and implements plans where quality & hygiene initiatives & hotel targets are achieved Leads and manages the quality & hygiene team, fostering a culture of growth, development and performance within the department Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Establishes and delivers an effective quality & hygiene programme which includes environmental and conservation matters Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Assistant Manager Hygiene : Proven experience in quality & hygiene with strong problem-solving capabilities Excellent leadership skills with a hands-on approach and lead-by-example work style Commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills CAREERS Join us in our mission to make every moment matter for our guests and be part of the most inspired hotel company in the world At Radisson Hotel Group we believe that people are our number one asset As one of the worlds largest hotel companies, we are always looking for great people to join our team If this sounds like an ambition you share, then start with us, To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not visit us at careers radissonhotels,, Skills Knowledge of FSSAI Fast-Paced Experience Quality Control Hygiene

Participates in the development and implementation of business strategies for the hotel which are aligned with Radissons overall mission, vision values and strategies Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe Maintains product consistency by conducting inspections of seasonings, portion and appearance of food Coordinates service with restaurant and banquet operations Manages the kitchen operation Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet Complete assigned kitchen projects in a timely and professional manner Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets Works closely with Executive Chef to ensure success banquet and outlets Manages Food & Beverage Outlets as needed Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events Attends banquet meetings concerning event menus and food presentation Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork Communicates and reinforces the vision for Yes I Can! service to employees Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures Keep Manager promptly and fully informed of all problems or unusual matters of significance Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position Maintains a favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment At all times projects a favorable image of the Hotel to the public Abide by all Brand rules and regulations Adhere to all Brand policies and procedures Actively support and promote Workplace Health and Safety within the work environment Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate Skills Able to resolve conflicts with guests, supervisor and employee Minimum two years experience as Sous Chef Excellent multitasking skills Extensive knowledge or menu development, knowledge of both international and domestic dishes Basic computer skills required Culinary Degree/Training

Company Description About Bahri Hospitality and Cuisines: Bahri Hospitality & Cuisines Pvt. Ltd. is part of Bahri Group which is into real estate and hospitality business for more than a decade. BHC holds the exclusive master franchise rights for Delifrance India. Role Description This is a full-time on-site role as a Commis at Delifrance India located in Ludhiana/Rajpura/New Delhi. The Commis will assist the chef and other senior kitchen staff in the preparation and production of all food items as per Delifrance standards. The role also includes maintaining a sanitized work area and assisting with cleaning duties as assigned. Qualifications The ideal candidate should possess the following: * Basic understanding of cooking methods, ingredients, and equipment * Good hygiene and cleanliness practices * Ability to lift heavy objects and remain on your feet for extended periods of time * Attention to detail and strong communication skills * Ability to follow instructions and work as part of a team * Prior experience in a professional kitchen is a plus, but not required * Culinary education or certification is a plus, but not required Interested candidates can share their resume at careers@bahrihospitality.in along with current/expected CTC.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Executive Chef in managing his assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.