1113 Food Safety Jobs - Page 31

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. 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 1 years of work experience as Sous Chef or 4 years as Chef de Partie in a hotel; 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.

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

You will be responsible for 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 Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotels standards and financial goals. Qualifications Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization. Minimum 2 years' work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

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 for 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 Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotels standards and financial goals. Qualifications Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation. Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Responsible for installing, maintaining, and repairing plumbing systems within the hotel, including water supply, drainage, heating, and sanitation systems. Ensures all plumbing works are performed safely and comply with hotel standards and regulations. Responds promptly to maintenance requests and emergencies to ensure guest comfort and operational efficiency. Qualifications ITI or Diploma in Plumbing with 2 years of experience (hotel preferred). Knowledge of water, drainage & sanitary systems and basic safety skills.

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

You will be responsible to provide an excellent and consistent level of service to your customers. The Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotels standards and financial goals Qualifications Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / Good Guest Relations Skills

A Food and Beverage Controller is responsible for managing the inventory and cost of food and drinks. Qualifications Certificate or qualification in Finance and/or Accounting / 1 years' work experience as Food and Beverage Controller in a hotel or similar large organization or accounting firm desirable

Overall charge of Outlet Kitchen. Experienced, Creative & passionate. Manage daily operations & Staff to ensure highest quality of cuisine is served and food & labor cost goals met. Supervises Production, Verifies Presentation & Vendor Management Required Candidate profile Required Candidate profile Diploma/Degree in Culinary Arts 5+ yr experience in a back-of-house management Hands-on experience of Indian/Tandoor, Asian/European Significant Experience as a Chef.

Job description Job Title: Quality Control Executive Location: Manesar (North zone); Namakal (South zone) Job Summary Anveshan seeks to enroll a Quality Control Executive who assist Quality team in the Food Safety, development and administration of Inline SOP OF RM, protocols of the storage, and processing standards as well as creates and supervises test data, performs testing, and report results to ensure a consistent and high level of quality for all food products. Responsibilities: Header: Quality & Food Safety Execution. Review equipment calibration, validation, and maintenance records to ensure they are performed correctly and on time. Assist with the identification and development of required procedures and processes related to the Quality Management System. Ensure compliance with FSSAI, HACCP and GMP with company-specific regulations related to the quality of product and to the proper performance of day-to-day activities. Oversee detailed inspections of components and completed assemblies at various phases of production and throughout the storage and packaging processes. Perform quality testing. Prepare and maintain Quality records for review of completeness and accuracy to meet both internal and external expectations. Document nonconforming material; clearly and accurately. Assist with the actual labor and manufacturing of projects as time permits/as needed. Communicate to all individuals effectively. Desired Qualifications: Grad/Post Grad in Food Tech Hands-on experience with FSSAI rules and Regulations for quality assurance and implementation of HACCP and GMP for the production units. Technical knowledge for food testing equipment (Working and setup). Skills required to set up, maintenance of inventory, Sampling and audits.

Job Role: Overall responsibility of quality assurance & food safety for Snacks category (includes Potato Chips, Extruded & Fried Snacks, Traditional namkeens, Sweets and similar products) manufactured at third-party locations and/or RCPL sites, successful implementation of RCPL quality systems, setting up monitoring & testing protocol for various quality parameters, third-party mfg. locations audits, training and driving quality culture. Key Responsibilities: 1. Compliance with RCPL Quality Standards: • Develop & communicate RCPL Quality Standards & Technical-manuals for SNACKS category • Implement & maintain RCPL quality standards & processes at 3P locations • Ensure incoming RM/PM or ingredients in compliance with RRL specifications & correct test methods are used by site team • Ensure process specifications are met and in compliance with RCPL specs • Ensure FG specifications are met and in compliance with RCPL specs (e.g. pack weights as per W&M rules, batch coding, seal integrity, sensory of products etc.). Verify production for the late-night shifts before dispatched to market • Timely communication of any deviations of specs for RM, PM., Processes, FG to TCM, Site team and RCPL category leads. Follow through for immediate closures and updates • Ensure FG & water are tested from an accredited lab as required by regulators • Ensure HACCP SOPs are successfully implemented and followed for 3P sites • Ensure basic GMPs/HK practices are followed by site team and follow up for corrections for observed gaps with site team • Ensure daily/monthly/quarterly GMP/HK/Pest control etc. checks or audits are conducted by site team and support them for conducting inspections. Follow through with site team for gaps closures • Ensure or provide necessary food safety/GMP/process/lab training etc. to the site team on periodic basis and/or follow through with site team for any required external training needs • Conduct periodic audits of 3P sites against RCPL quality standards and/or HACCP or FSSC 22000 procedures. Key Competencies required: 1. Functional Competencies: a. SME on Snacks processing- Potato Chips, Namkeen & Sweets (experience preferred) b. Technical excellence c. HACCP & risk assessment for Snacks category d. Audits (suppliers and mfg. locations) e. Snacks projects (preferred) f. Specification management g. Process management h. Complaints handling i. Driving Snacks productivity (preferred) j. Knowledge on Regulatory compliance 2. Behavioral Competencies: a. Action oriented b. Drive for results c. People/team management d. Networking & effective stakeholders management e. Problem solving f. Coaching & training the teams

About PER (Process Evaluation Report) The Audit team aims to provide an assurance that there is governance and control in organisation's processes and SOP's to operate effectively. Audit team also acts in an advisory role to recommend possible risk aversion measures based on observations from audits. We are seeking a role of Associate NPER in our PER team to nurture a strong industry network. Job Description:- Responsibilities: To do unannounced examinations or inspections of kitchen outlets and ODCs Conducting audits which includes document verification, look after the Standard Operating procedure of company standards and provide the systematic observations. To act as the point of contact for the products assigned and take the responsibility of activities such as designing the audit checklist, checking and verifying the reports and submitting reports to the organization Skills and Experience: Full time course or similar experience in food quality assurance, food Safety, food safety audits Etc Proficient in Excel. Excellent Communication and analytical skills

The Pantry Boy will support the kitchen team by managing pantry supplies, ensuring cleanliness, and assisting with food preparation tasks. Responsibilities Assist in the preparation and organization of pantry items and ingredients. Maintain cleanliness and orderliness of the pantry area. Ensure proper storage of food items to prevent spoilage. Assist chefs and kitchen staff with ingredient retrieval and preparation tasks. Monitor inventory levels of pantry supplies and report shortages. Follow food safety and hygiene standards in all pantry operations. Skills and Qualifications 2-7 years of experience in a kitchen or pantry role. Knowledge of food safety and hygiene practices. Ability to work in a fast-paced environment and under pressure. Good organizational skills and attention to detail. Basic culinary skills and understanding of food preparation techniques. Strong communication skills to work effectively with kitchen staff.

Are you passionate and innovative culinary lead ready to take you career to new heights? Join our dynamic team as a Chef Manager in Mohali and bring your creative flair to the table. What youll do: Manage kitchen operations, inspiring and mentoring the culinary team Work with the team to ensure the highest standard of food quality, creativity and cleanliness, to maximise customer satisfaction Ensure adherence to safety standards and all legislative requirements Contribute to a positive and innovative kitchen culture To control and monitor financial targets and stock management What you bring: Experience in a culinary lead role, with proven leadership skills Professional cookery or culinary education A proactive, agile and organised approach to kitchen management Strong communication skills, with an ability to build and maintain relationships with key customers and clients Commitment to maintaining the highest food safety and hygiene standards

Job Description: The Corporate Chef will be responsible for leading and managing all aspects of QSR department within our organization. This individual will play a crucial role in developing and executing our product strategy, ensuring that our offerings are of the highest quality, taste, and presentation. Key Responsibilities: 1. Product Development: Lead the development of new products from concept to execution, ensuring they align with market trends, customer preferences, and company standards. o Collaborate with cross-functional teams, including marketing, sales, and operations, to bring new products to market efficiently and effectively. o Conduct regular market research and competitive analysis to identify opportunities for innovation and differentiation in our sweet product offerings. 2. Culinary Operations: Oversee the operations of QSR department, including production scheduling, inventory management, and quality control. Establish and maintain standard operating procedures (SOPs) for all product related activities, ensuring consistency and efficiency in execution. Implement best practices for food safety, sanitation, and hygiene to meet regulatory requirements and uphold industry standards. 3. Team Leadership: o Recruit, train, and mentor kitchen staff where required, fostering a culture of creativity, collaboration, and continuous improvement. o Set performance goals and provide regular feedback to team members, recognizing and rewarding excellence in culinary craftsmanship and teamwork. o Promote a positive work environment that values diversity, inclusion, and mutual respect among all employees. 4. Menu Planning and Cost Management: Develop and update menus for all QSR products, incorporating seasonal ingredients, customer feedback, and profitability considerations. Monitor food costs, labor costs, and other expenses related to pastry operations, identifying opportunities for cost optimization and waste reduction. Work closely with procurement and supply chain teams to source high-quality ingredients at competitive prices while maintaining sustainability and ethical sourcing practices. 5. Customer Experience: o Collaborate with the marketing and sales teams to enhance the overall customer experience through product innovation, menu customization, and promotional activities. o Solicit and respond to customer feedback, addressing any concerns or suggestions related to QSR products promptly and effectively. Qualifications: Bachelor's degree in Culinary Arts, Pastry Arts, or a related field; advanced certification in Bakery and Bakery related products is preferred preferred. Proven experience (5-13 years) as a chef in a similar role, with a track record of successfully developing and launching QSR bakery products for commercial distribution. Strong leadership skills with the ability to inspire and motivate a diverse team of professionals. Excellent technical proficiency in bakery and bakery related products, cakes, pastries, recipe development, and production management. Creative flair and passion for innovation, coupled with a keen understanding of flavor profiles, textures, and food presentation. Solid understanding of food safety regulations, sanitation practices, and quality assurance protocols. Exceptional communication skills, both verbal and written, with the ability to collaborate effectively across departments and interact with clients, suppliers, and industry partners. Proficiency in computer software applications related to recipe management, inventory control, and menu costing. Flexible schedule with the ability to work evenings, weekends, and holidays as needed in a fast-paced culinary environment. Role & responsibilities Regards Aanchal Kansotia +91 87662 42895

Role & responsibilities Candidates must have experience with HSE management and food production industry. Must have CSP(Certified safety professional) or any equivalent certifications Experience with dealing with HSPCB or HSIIDC requirements. Relevant experience in hazardous waste management, including classification, handling, storage, and disposal as per Indian regulations. In-depth knowledge of Indian HSE legislation, including Factories Act, ESI Act, EP Act, Water & Air Acts, Hazardous and Other Wastes Rules, and Plastic Waste Management Rules (including EPR). An understanding of international HSE standards. Experience with internal HSE audits and inspections. Must hacve experience with food safety and environment audits.

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 is an Equal Opportunity Employer. Veterans/Disabled

Responsibilities: * Manage production schedule & resources * Collaborate with R&D on new product launches * Ensure food safety compliance * Oversee food processing operations * Meet quality standards through continuous improvement

Were seeking a detail-oriented and organized Store Keeper to manage our restaurants inventory, supplies, and equipment. Youll ensure efficient storage, handling, and distribution of goods, while maintaining accurate inventory records and minimizing waste. Key Responsibilities: 1. Receive, inspect, and store goods, supplies, and equipment. 2. Maintain accurate inventory records, including stock levels, receipts, and issues. 3. Conduct regular stock checks and reconcile inventory discrepancies. 4. Ensure proper storage, handling, and rotation of stock. 5. Minimize waste and optimize inventory levels. 6. Collaborate with chefs, kitchen staff, and management to ensure seamless operations. 7. Monitor inventory levels and recommend replenishments. 8. Maintain a clean, organized, and safe storage area. 9. Follow food safety and hygiene protocols. 10. Assist with inventory audits and cycle counts. Requirements: 1. 2+ years of experience in inventory management or a similar role. 2. Basic knowledge of inventory management principles and practices. 3. Attention to detail and organizational skills. 4. Ability to work independently and as part of a team. 5. Basic computer skills and familiarity with inventory management software. 6. Physical ability to lift, carry, and move heavy objects. 7. Strong communication and interpersonal skills. 1. Competitive salary and benefits package. 2. Opportunities for professional growth and development. 3. Collaborative and dynamic work environment. 4. Recognition and rewards for outstanding performance. If youre detail-oriented, organized, and enjoy working behind the scenes, wed love to hear from you!

Maintaining Good housekeeping in workplace as per cGMP Equipment Operation and cleaning should be followed as per SOP Receipt and storage of raw material in day stock area for the batch as per Material Requisition slip Carry out the process as per manufacturing & packing record instruction All safety rules/precaution to be followed strictly in manufacturing area In process checks and documentation should be followed as per procedure Maintaining cGMP standards, ISO 9001, ISO 14001 & HACCP standards in the plan Make sure that the production facilities are clean and when appropriate disinfected Ensure that the premises and equipment are maintained and records kept in respective area Responsibility in Blending, Packing and labelling of finished goods Responsible to carry out the Food Safety activities and ensure to comply the Statutory and Regulatory requirements Any other production activity allotted by the supervisor Verification of Raw material & FG stock availability and maintenance in production facility

Key Responsibilities: Quality Assurance: Monitor raw material, in-process, and finished goods quality as per SOPs and regulatory standards (FSSAI, ISO, HACCP). Implement and ensure GMP (Good Manufacturing Practices), GHP (Good Hygiene Practices), and food safety policies across operations. Maintain and update quality documentation, including COAs/FSSC records, shelf-life studies, etc. Conduct internal audits and coordinate for external audits (FSSAI, FDA, FSSC, etc.). Quality Control: Conduct physical, chemical, and organoleptic testing of raw materials, intermediates, and finished products (e.g., snacks like namkeen, makhana, ready mixes, Grocery, etc). Monitor packaging integrity, label compliance, and sensory checks for grocery items. Ensure calibration and maintenance of lab equipment. Compliance and Documentation: Maintain records of non-conformities, CAPA (Corrective and Preventive Actions), and ensure traceability. Support product recalls and customer complaint investigations. Help in documentation for export compliance (FDA, EU norms, etc.) for grocery products. Training and Communication: Train production staff on hygiene, food safety, and quality protocols. Liaise with R&D and production teams for continuous improvement and product development support. Key Skills: Strong knowledge of FSSAI, ISO 22000, HACCP, FSSC and other food regulations. Experience with lab analysis and sensory evaluation. Good documentation and reporting skills.

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

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

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