1113 Food Safety Jobs - Page 33

Our 30-year journey rides on the passion of over 27,000 seafarers and 1,000 onshore professionals. Today, we are one of the largest independent third-party ship management companies managing over 650+ diverse types of vessels. Headquartered in Hong Kong SAR, China, we operate on a global scale having 27 offices in 12 countries. Our client base spans over 100 world-class ship owners, including Fortune 500 companies from China, Greece, India, Japan, Korea, Netherlands, Norway, Turkey and the USA, among others. In a shore career at FLEET, you will be working with a team of a highly passionate, self-driven and committed group of people. We aim to be a place where you can achieve your full potential, regardless of your background. We are looking for individuals who are ambitious about making a strong contribution to FLEET s short and long-term sustainable growth - whether you are dealing directly with clients or working in a role supporting the business, such as technology, legal or communications. Job Position Summary To be responsible for the overall purchasing function of food provisions (products) & bonded stores (alcohol, cigarettes, snacks, water & few consumables) for the ships allocated to him/her. Key Roles and Responsibilities 1. Receive food requisitions from the ships, analyze them and subsequently invite quotations from prospective vendors at the given port. 2. Review vendor quotations, seek clarifications as necessary, negotiate on credit & supply terms, rebates, etc. & subsequently submit to the Catering Manager for approval. 3. Issue Purchase Order to the chosen vendors in line with the final quantities approved and as per the pricing submitted. 4. Follow up with vendors for additional prices & subsequently issued additional / supplementary orders. 5. Coordinate with vendors/vessels to ensure timely supply 6. Get supply feedback from the ships and act as/where necessary. 7. Understand & explore local markets at various ports through references, visits (as feasible) & through internet. 8. Coordinate with accountants for scrutiny of vendor invoices and timely payments. 9. Sourcing & development of new vendors at various ports &/or countries. 10. Undertake vendor compliance checks as per the laid norms of the organization. Job Experience, Functional Knowledge and Qualifications Candidate must be at least a graduate, preferably from the commerce/BM stream. A Post-graduation degree/diploma, especially in SCM/Procurements, will be an added advantage. Min 1 year experience, preferably in Marine catering / hospitality purchases is desired / will serve an added advantage. Must be proficient in English, both Verbal & written Must be good at computer operations, especially with the MS Excel, PowerPoint & Word applications. A knowhow or hands on experience on the aspects of food safety or HACCP matters or ISO guidelines will be an added advantage. .

Quality Control Executive Job Location: Sikandra, Agra Job Description:- Responsible for ensuring that products meet established standards of quality including reliability, usability, and performance. The Quality Control Executive plays a key role in maintaining the companys reputation by identifying and resolving production issues, improving processes, and ensuring regulatory compliance. Job Duties and Responsibilities:- Monitor and inspect raw materials, in-process items, and finished products to ensure compliance with quality standards. Conduct routine and non-routine inspections and testing to ensure product integrity and compliance. Maintain accurate records of inspections, test results, and corrective actions taken. Coordinate with production and engineering teams to resolve product quality issues and implement corrective and preventive actions (CAPA). Review specifications and standards, and ensure products are manufactured accordingly. Prepare and present quality reports, analysis, and trends to management. Calibrate and maintain quality control equipment and instruments. Ensure compliance with internal procedures and regulatory requirements (e.g., ISO, GMP, FDA). Participate in audits and help prepare documentation for quality certifications. Contribute to continuous improvement initiatives and lean manufacturing projects. Job Requirements:- Strong attention to detail and accuracy. Excellent analytical and problem-solving skills. Ability to interpret technical specifications, blueprints, and quality standards. Good communication and teamwork skills. Proficiency in Microsoft Office (especially Excel) and familiarity with quality management systems (QMS). Ability to work independently under minimal supervision. Understanding of quality control tools and statistical techniques (e.g., SPC, Six Sigma basics). Preferred:- 13 years of experience in a manufacturing or quality control role. Experience in industries such as pharmaceuticals, FMCG, food and dairy industry Certification in quality management (e.g., Six Sigma Green Belt, ISO 9001 Lead Auditor) Education:- Bachelors degree in Science, Engineering, Pharmacy, or any other food related specialization Key Skills:- Advanced Excel, Quality assurance and control techniques, Hardworking, Time management, Punctuality, problem-solving, Documentation and reporting, Organizational skills, Adaptability

Urgent Hiring For Food Industry Manager / Accountant 2 Years Experience In Food Industry Knowledge of TDS, GST ,Tally Location- Ghaziabad ( Delhi ) Salary upto 35k Day Shift 6 Days Working Drop Your CV 7011890554

Key Responsibilities: 1. Onboarding & Induction Across Hotels Conduct and support new hire orientation programs across the cluster. Ensure timely completion of onboarding documents, brand introductions, and IHG compliance training in all properties. Create standard onboarding SOPs to ensure consistency across locations. 2. IHG MyLearning System Management Act as portfolio-level coordinator for MyLearning platform. Assign brand, safety, and compliance training and track completion percentages across properties. Generate training compliance dashboards and circulate weekly reports to HR and General Managers. 3. Training Planning & Execution Create and circulate annual training calendars for each hotel in consultation with HR and HODs. Plan monthly training themes aligned with brand standards and business priorities. Organize periodic refresher sessions, brand training (Winning Ways, HeartBeat), and skill-building workshops. 4. Departmental Training Coordination Monitor and support the execution of departmental training and on-the-job learning. Conduct Train-the-Trainer sessions for departmental trainers across hotels. Standardize and audit departmental training records, feedback, and effectiveness. 5. Brand Standards & Compliance Ensure training delivery meets IHG brand standards and contributes to audit readiness. Coordinate mandatory compliance training including Fire Life Safety, POSH, Code of Conduct, Food Safety, etc. Prepare documentation and support for IHG Quality Audits, HRBP reviews, and internal compliance checks. 6. Employee Development & Engagement Assist in the development of high-potential colleagues for future leadership roles. Plan and execute cluster-wide engagement activities such as L&D newsletters, knowledge contests, and trainer appreciation. Organize career development sessions, soft skills workshops, and performance improvement programs. Support drive IHG Corporate Responsibility initiatives at the hotel 7. Internships & Industrial Training Liaise with hospitality institutes and support the intern selection process for all properties. Create standardized training plans, conduct orientation, and monitor performance of interns. 8. Reporting & Documentation Maintain L&D dashboards and trackers for each hotel in the cluster. Prepare consolidated monthly L&D MIS reports and share with Portfolio HR Head and Cluster Leaders. Audit training records periodically to ensure uniformity and documentation quality. 9. Cross-property Coordination Conduct regular visits or virtual sessions with hotel teams to identify training needs. Support pre-opening or transitioning hotels in setting up L&D processes. Ensure knowledge sharing and best practice alignment across all hotels in the cluster. Qualifications: Bachelor s degree or Diploma in Hotel Management. A Post-Graduation in Human Resource Management/ training is desirable Minimum 2-4 years of relevant L&D experience, preferably in a multi-property role or branded hotel group. Strong knowledge of training frameworks, adult learning principles, and digital learning tools. What we need from you: Excellent communication, facilitation, and presentation skills. Strong planning and organizational ability across multiple sites. Proficiency in MS Office and Learning Management Systems (preferably IHG MyLearning). Collaborative approach with a passion for people development. Cluster-based role with primary office at Gurgaon/ Hyderabad/Bengaluru. Frequent Travel to hotel sites required based on training schedules and audits. Key Responsibilities: 1. Onboarding & Induction Across Hotels Conduct and support new hire orientation programs across the cluster. Ensure timely completion of onboarding documents, brand introductions, and IHG compliance training in all properties. Create standard onboarding SOPs to ensure consistency across locations. 2. IHG MyLearning System Management Act as portfolio-level coordinator for MyLearning platform. Assign brand, safety, and compliance training and track completion percentages across properties. Generate training compliance dashboards and circulate weekly reports to HR and General Managers. 3. Training Planning & Execution Create and circulate annual training calendars for each hotel in consultation with HR and HODs. Plan monthly training themes aligned with brand standards and business priorities. Organize periodic refresher sessions, brand training (Winning Ways, HeartBeat), and skill-building workshops. 4. Departmental Training Coordination Monitor and support the execution of departmental training and on-the-job learning. Conduct Train-the-Trainer sessions for departmental trainers across hotels. Standardize and audit departmental training records, feedback, and effectiveness. 5. Brand Standards & Compliance Ensure training delivery meets IHG brand standards and contributes to audit readiness. Coordinate mandatory compliance training including Fire Life Safety, POSH, Code of Conduct, Food Safety, etc. Prepare documentation and support for IHG Quality Audits, HRBP reviews, and internal compliance checks. 6. Employee Development & Engagement Assist in the development of high-potential colleagues for future leadership roles. Plan and execute cluster-wide engagement activities such as L&D newsletters, knowledge contests, and trainer appreciation. Organize career development sessions, soft skills workshops, and performance improvement programs. Support drive IHG Corporate Responsibility initiatives at the hotel 7. Internships & Industrial Training Liaise with hospitality institutes and support the intern selection process for all properties. Create standardized training plans, conduct orientation, and monitor performance of interns. 8. Reporting & Documentation Maintain L&D dashboards and trackers for each hotel in the cluster. Prepare consolidated monthly L&D MIS reports and share with Portfolio HR Head and Cluster Leaders. Audit training records periodically to ensure uniformity and documentation quality. 9. Cross-property Coordination Conduct regular visits or virtual sessions with hotel teams to identify training needs. Support pre-opening or transitioning hotels in setting up L&D processes. Ensure knowledge sharing and best practice alignment across all hotels in the cluster. Qualifications: Bachelor s degree or Diploma in Hotel Management. A Post-Graduation in Human Resource Management/ training is desirable Minimum 2-4 years of relevant L&D experience, preferably in a multi-property role or branded hotel group. Strong knowledge of training frameworks, adult learning principles, and digital learning tools. What we need from you: Excellent communication, facilitation, and presentation skills. Strong planning and organizational ability across multiple sites. Proficiency in MS Office and Learning Management Systems (preferably IHG MyLearning). Collaborative approach with a passion for people development. Cluster-based role with primary office at Gurgaon/ Hyderabad/Bengaluru. Frequent Travel to hotel sites required based on training schedules and audits.

Specific Job Summary The Senior Director of Operations is responsible for overseeing Rooms Operations, Food & Beverage Operations and Quality Assurance for all hotel brands in the assigned Market. A key responsibility is to ensure pull through of programs, processes and initiatives at the property level. Specific areas of focus include operations troubleshooting, working effectively with property management teams, technical training, International Quality Assurance Program, pre-opening, hotel conversions, effective F&B concepts, front office, housekeeping, spa and recreation CANDIDATE PROFILE Education and Experience A professional position requiring significant knowledge and experience in one or more disciplines and/ or business operations as well as associate and/or organizational management experience. College degree and/ or relevant experience generally required. 10 years progressive work experience in the hotel industry with focus in Rooms/ F&B Operations. Proven experience in understanding contracts, presentation/ public speaking skills, International SOP s, operations budgets and capital budgets is essential. Considerable work experience in South Asia market is essential. CORE WORK ACTIVITIES Continent Lodging Servies (CLS) Expected Contribution Develops operating plans and workable business processes for own department in alignment with function strategy. Manages larger business processes and/ or projects, setting priorities and measurable objectives, monitoring and reporting on the process, progress and results. Responds to, solves and makes decisions on business requests that have broader department impact and/ or moderate risk. Presents alternative solutions to business issues by leveraging the broader organization. Is responsible for own work and contributing to team, department and/or business results. May direct work of non-management staff. Typically influences work of cross-functional or extended teams. Assists more senior associates in achieving business results by: Acting in a consultative fashion to implement programs impacting the broader organization. Assisting in the development and communication of broader organizational goals. Achieving results against budget within scope of responsibility. Taking calculated risks to move the department or team forward. Developing and using systems to organize and keep track of information. Balancing the interests of own group with the interests of the organization. Working with others to identify and remove barriers to success. Readily critiques own behavior to acknowledge mistakes and improve future leadership performance and acts independently to improve and increase skills and knowledge. Performs other duties as appropriate. Specific Expected Contribution Rooms Operations - assists hotel management teams with the successful implementation of all initiatives and programs. Initiatives and programs include Comfortable Bedding, At Your Service, HSIA, Reduce P/E by 50%, Elite Benefits. Food & Beverage Operations - assists hotel management teams with the successful implementation of all initiatives and programs. Current initiatives include Event Management Brand Standards, Street Restaurant, Momentum and Breakfast. Quality Assurance - ensures all hotels understand and comply with company brand standards and International Quality Assurance Program. Follows up with all yellow and red zone hotels in Area for brand standards audits and GSS. Ensures brand standards are in place at all hotels. Food and Beverage Concepts - assists property management with execution of restaurant/ bar concept documentation to ensure concept integrity and significantly improve guest experience, revenues and profits. Food Safety - ensures property teams are fully fluent in all food safety procedures and direct certification classes as required to meet needs of the Area. New Openings/ Conversions - assists in the coordination of pre-opening, task force, 5SU and operations technical training. Assists in coordination of technical training for Market. Coordinates task force as needed for problem properties. Ensures area hotels operate with respect to specific brand service programs Responds to complex or ambiguous situations without losing focus of key hotel objectives. Together with MVP and Senior ADOPs, consistently recognizes and rewards outstanding associate performance in improving area s hotels performance and/ or customer satisfaction. Improves business results by leveraging shared resources and processes. Also initiating revenue driving initiatives for F&B areas and spas. Uses technology effectively to communicate and influence throughout the organization in a timely, high-impact manner. Plays role in continually developing and attracting new diverse, high-caliber talent that makes a strong positive impact on the organization. Looks outside Marriott to identify and implement innovations that improve business performance.

Receive and stage merchandise by department, mark appropriately for placement in facility, and deliver merchandise to appropriate department. Stack received merchandise on pallets or carts. Complete requisition forms for inventory and supplies. Notify manager/supervisor of low stock levels in a timely manner. Receive deliveries, store perishables properly, and rotate stock. Inspect deliveries and date times to verify freshness, cleanliness, consistency, and quality throughout case lots. Refuse acceptance of damaged, unacceptable, or incorrect items. Adhere to food safety and handling policies and procedures across all food-related areas. Organize, clean, and sanitize all refrigerators and freezers, floors, food equipment, and drains. Remove empty pallets, cardboard, and trash and place in proper storage areas. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak to guests and co-workers using clear, appropriate and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: No related work experience. Supervisory Experience: No supervisory experience. License or Certification: None .

Sales Senior Sales Executive FTIR Spectrometers General Laboratory Instruments Sales Senior Sales Executive Sales/Senior Sales Executive Sales/Senior Sales Executive Hyderabad, Vizag, Chennai, Bengaluru. India Job Summary: We are seeking a motivated Sales/Senior Sales Executive to promote and sell Bruker FTIR Spectrometers in the assigned territory. The role involves identifying potential clients, building strong relationships, achieving sales targets, and providing product guidance to customers in industries such as pharmaceuticals, biotechnology, and academic research. Key Responsibilities: 1. Sales Target Achievement: Meet and exceed monthly and annual sales targets for Bruker FTIR Spectrometers and related solutions. IdenIdentify new business opportunities across key sectors such as pharmaceuticals, academic research, food safety, and materials testing. Develop and implement tailored sales strategies to drive revenue growth in the assigned territory. 2. Lead Generation & Customer Interaction: Identify and generate leads through field visits, networking, and outreach efforts such as cold calls and industry events. Understand customer needs and present appropriate FTIR solutions to meet their technical and operational requirements. Ensure timely follow-ups on inquiries and successfully close sales opportunities. 3. Market Coverage: Conduct regular field visits to customer locations within the assigned region. Expand the customer base by identifying and pursuing new market opportunities. 4.4. Product Knowledge & Support: Gain a thorough understanding of Bruker FTIR Spectrometers, including their features, benefits, and applications. Communicate technical information effectively to both technical and non-technical stakeholders. Collaborate with the technical team to provide product demonstrations, training, and support for installations. Maintain detailed records of customer interactions, sales activities, and opportunities using CRM tools. Prepare and submit daily, weekly, and monthly sales performance reports, along with market feedback. Qualifications & Skills: Bachelor s degree in Science or Engineering (preferred fields: Life Sciences, Chemistry, or Biotechnology). Minimum 2+ years of experience in B2B sales, preferably in scientific instruments or analytical solutions (experience in FTIR or spectroscopy systems is an advantage). Skills: Excellent communication and interpersonal skills with the ability to present technical information effectively. Target-oriented with strong negotiation and deal-closing abilities. Basic technical knowledge of spectroscopy or analytical instruments is desirable. Must be willing to travel extensively within the assigned territory to meet clients and drive business development. Be a part of a well-established and reputable company in the scientific instruments industry. Work with state-of-the-art Bruker FTIR Spectrometers and other cutting-edge technologies. Competitive compensation, including performance-based incentives, and opportunities for professional growth.

Job Summary: We are looking for a skilled and responsible Process Operator to manage and operate key equipment in our milk processing plant. The ideal candidate will ensure smooth and efficient operation of all processing machinery, maintain product quality and adhering to hygiene and safety standards. Key Responsibilities: Operate and monitor milk processing equipment, including: - Pasteurizer - Homogenizer - Cream Separator - CIP (Clean-In-Place) system Batch preparation and Standardization Ensure proper line setup and smooth product flow for packing operations. Conduct regular equipment checks and adjust settings for optimal performance. Maintain production logs and record operating parameters accurately. Perform routine cleaning and sanitation of machinery following CIP protocols. Identify and report any equipment malfunctions or deviations in process. Coordinate with Quality, Maintenance, and Packing teams for efficient operations. Ensure compliance with Good Manufacturing Practices (GMP), food safety, and hygiene standards. Qualifications Skills: Diploma/ITI in Dairy Technology, Mechanical, or relevant field. 3-5 years of experience in milk/curd. Knowledge of milk processing equipment and basic troubleshooting. Understanding of CIP, hygiene, and safety protocols in food processing. Good communication and teamwork skills. Willingness to work in shifts if required.

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control. Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards. Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants. Assign tasks, set expectations, and ensure a well-functioning kitchen team. Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes. Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques. Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients. Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment. Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products. Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards.

Job details: Role: Sr. Member - Corporate Quality Assurance Direct Reporting: Sr. Expert - Corporate Quality Assurance Level: MD 6 Function: Quality Location: Pune - Hinjewadi Phase 2 Job Purpose and Scope Responsible for implementing the activities for the management of CQA Accountabilities Indicator: CQP Management FSSAI Facility Licensing of Food Business in FOSCOS System. Regulatory Gap analysis and interpretation of Nutraceuticals. Regulatory Compliance for 21 CFR, FSANZ, EU, US and ROW Regulations and Standards for Food and Nutraceutical. Quality and Food Safety Key Accountabilities: Regulatory Assessment: Responsible for Regulatory Compliance check for food/ Nutraceutical industry and perform Gap identification for US, EU and ROW market. To perform GAP identification in Nutraceutical industry for updated Food safety regulation for various market. Liasoning with internal and external stakeholders on implementation and development of regulatory notification and supporting cross functions with their queries related to regulations for various market related to food/ Nutraceutical market. Provide technical review of data or report that will be incorporated into regulatory Submission. FSSAI and related Activity: Coordinating with FSSAI authorities/ Consultancy related to FSSAI compliances, license renewal and modification or any FSSAI updates or resolving queries, etc. Responsible for FSSAI Facility Licensing of Food Business in FOSCOS System. CQP Management Requirement for Food Business Ensure that the sites are ready for enabling audits and compliances. Qualification,Experience & Skills Education: Graduate/ postgraduate in pharmacy/ chemistry/ food tech with regulatory exposure. Experience: 2-4 years of work experience in the field of Quality Assurance of Pharmaceutical /Food Industry. Skills & Competencies: Awareness of regulatory requirements Communications skills Problem solving Exposure to regulatory audits like USFDA/ MHRA etc and certifications like BRC/ FSSC etc

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Prepare and bake breads, pastries, and other bakery items according to recipes. Monitor oven temperatures and baking times to ensure quality and consistency. Decorate and present baked goods according to established standards. Maintain cleanliness and organization of bakery workstations. Assist in inventory management and stock rotation. Follow food safety and sanitation guidelines. Collaborate with pastry chefs and kitchen staff to meet production goals. Uphold high standards of food presentation and taste.

Graduate with min 3 years in certification body working as Third Party Food auditor. BRCGS issue 8/ 9 is must with ISO 22001 IRCA certified is mandatory. Please share cvs to Moin.m@sgs.com along with CV, Notice Period.

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

Planning of Raw Material & Finished Goods on daily basis Taking care of all activities involved in production Lead the operation team in Menthol production Take care of ongoing & upcoming project on site Run both facility without any deviations Required Candidate profile Knowledge of Menthol production will be preferred Food Safety Management System HACCP, FSSC 22000/BRC Document Management System Deep knowledge of Fractional distillation Good experience in QA & QC

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Must be comfortable in Travelling Roles and Responsibilities Conduct food safety audits, inspections, and surveys to identify potential hazards and implement corrective actions. Develop, maintain, and update HSE policies, procedures, and protocols for the organization. Provide training on food safety regulations, industry standards, and company policies to employees. Collaborate with cross-functional teams to ensure compliance with regulatory requirements and internal standards. Investigate incidents related to food quality or safety issues. Desired Candidate Profile 5-10 years of experience in Food Safety & EHS role in FMCG industry. B.Sc degree in Food Technology. B.Tech/B.E. degree from a recognized university in Any Specialization. Strong knowledge of EHS Management, QHSE principles, Industrial Hygiene practices. Can also connect with me at [HIDDEN TEXT]

Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

Team Management: Supervisors are tasked with leading and motivating their team members, assigning tasks, and ensuring that everyone understands their roles and responsibilities. They provide guidance and support to team members, fostering a positive and productive work environment. Performance Monitoring: Supervisors monitor the performance of their team members closely, tracking productivity, quality of work, and adherence to deadlines. They identify areas for improvement and implement strategies to address any performance issues. Training and Development: Supervisors play a crucial role in the training and development of their team members. They provide on-the-job training, mentorship, and coaching to help employees develop their skills and reach their full potential. Quality Control: Maintaining high standards of quality is essential in any role. Supervisors ensure that products or services meet the required quality standards by implementing quality control measures and conducting regular inspections. Communication: Effective communication is key to success in a supervisory role. Supervisors communicate expectations clearly to their team members, provide feedback and constructive criticism, and address any concerns or issues that arise. Problem Solving: Supervisors are responsible for resolving conflicts, addressing issues, and finding solutions to problems that may arise in the workplace. They must be able to think critically and make informed decisions to keep operations running smoothly. Compliance: Supervisors ensure that all team members comply with company policies, procedures, and regulations. They stay up-to-date with any changes in regulations or industry standards and ensure that their team members are aware of and adhere to these requirements.

Job description Sodexo Food Solutions India Pvt. Ltd.ces is looking for Assitant Manager Hospitality to join our dynamic team and embark on a rewarding career journey Assist the Manager in overseeing all aspects of a successful hospitality operation. Contribute to a positive guest experience and efficient team management. Responsibilities Assist in daily operations and staff supervision. Maintain high standards of cleanliness and service. Resolve guest issues and complaints promptly. Assist with scheduling and training of staff. Contribute to inventory management. Qualifications Strong communication and interpersonal skills. Proven ability to work effectively in a team. Excellent problem-solving skills. Passion for providing exceptional customer service. Knowledge of hospitality industry best practices.

Sodexo Food Solutions India Pvt. Ltd.ces is looking for Associate - Food Services to join our dynamic team and embark on a rewarding career journey We are seeking a dedicated and enthusiastic individual to join our food services team. This role involves providing excellent customer service and assisting with food preparation and service. Responsibilities Prepare food items according to established recipes and procedures. Maintain a clean and sanitary work environment. Provide friendly and efficient customer service. Assist with stocking and organizing food supplies. Follow all safety and hygiene regulations. Qualifications Strong work ethic and positive attitude. Ability to work well in a team environment. Excellent communication skills. Ability to follow instructions accurately. Food handling experience preferred.