1113 Food Safety Jobs - Page 36

We are looking for experienced Regulatory resources with 2-3 Years of experience for Sr.Executive. Candidate with experience in the Labeling regulations, Fssai Licensing, AYUSH Licensing, Fssai regulations Legal metrology. The job will involve interacting with multiple stakeholders FD, Operations, Packaging Marketing, Legal. Roles Responsibilities FOSCOS applications submission and license management. AYUSH License documentation. Artwork Compliance for FSSAI, AYUSH Cosmetics Educational Qualification : B.tech/ M.tech Food technology or equivalent. B.Pharm/M.Pharm or equivalent. Requirements Skills Attention to details Project management Cross functional collaboration Documentation Reporting Problem Solving Quick decision making Multi-tasking

Comply with the conditions of the food hygiene policies Accepting store deliveries as per the specifications Control food stock & food cost in his section/kitchen Cook food & prepare top-quality menu items in a timely manner Cleanliness & Sanitation

Responsibilities: * Ensure compliance with food safety standards * Oversee food processing operations * R&D on product development * Manage quality control processes * Lead food technology initiatives * Work with Procurement for RM quality standards

As a Senior 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. Oversee the daily operations of the food court, ensuring smooth functioning and a high standard of service. Develop and implement operational policies and procedures to enhance efficiency and customer satisfaction. Build and maintain strong relationships with clients and food brands operating within the food court. Collaborate with clients and brands to develop promotional activities and marketing strategies to boost sales and engagement. Recruit, train, and supervise food court staff, including scheduling and performance evaluations. Ensure compliance with health and safety regulations and policies. Ensure a high level of customer satisfaction by addressing complaints and resolving issues promptly. Prepare and manage the food court budget, including tracking expenses and revenue. Analyze financial performance and develop strategies to achieve financial targets. Monitor and manage the food court s P&L statement. Develop and execute marketing strategies to promote the food court and its offerings. Utilize social media and other digital platforms to enhance the food court s visibility and engagement. 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

Area Associate will be resp o n s i b l e t o o perate & m a in t ain pr o du c t ion l ine e quipme n t , m anual ha n dli n g , and m a t eria l m o v eme n t s and be a b l e t o do t he n ece s s a ry t r o ub l e s ho o t ing o per a t io n . T hey wi l l h a v e direct impact on Output of area of responsibility during shift A pp l ica t ion o f sa f e t y , h y g i ene , qua l i t y and f oo d sa f e t y s t an d ards in t he r esp e c t i v e ar e a Provide guidance to contractors in their process areas in order to ensure smooth operation. Track and Repo r t a n y iss u es re l a t ed t o t ha t a r ea, q u al i t y , r e l i a bi l i t y , Hu m an sa f e t y and f oo d sa f e t y . Key Responsibilities : Safety Repo r t , raise and ensure e ff ec t i v e c l o si n g o f n e ar m i s s es re p o r t ed in t he ar e a o f resp o n sibi l i t y . Ensure 100% validation of mandatory SSWs is always maintained in his area of responsibility. Operate machines, cleaning and maintenance activities complying to site safety standards. Comply with environmental standards. Quality 100% adherence to Mars GMP/GHP standards in the area of operation. Carry out the regular in process product quality checks to ensure the finished product adherence t o t he qua l i t y s t an d ards and c o ll ect hou r l y pr o du c t sa m pl es f o r mi c r o . M o n i t o r a n d mai n t ain al l s t an d ards ru n n ing c o n di t io n s as per t he S RC bo o k s . Record readings and checks as per the specified frequency on the SRC books / datalyzer. M ain t ain t h e H y g ie n e, 5 S a n d h o usek e epi n g s t an d a r d s , in t he area o f resp o n s i bi l i t y . Ensure that all the critical control points are tested and monitored on time and follow the escalation procedure in case of failure in the area of responsibility. Escalate any process nonconformance or safety/ food safety/ quality issues to shift leader. Delivering Manufacturing Operating Plan Contribute to deliver the production schedule in area of responsibility and ensure adherence to schedule. Minimize the generation of rework and scrap and ensure maximum utilization of the generated Quantities. Prepare materials and equipment before starting up the line. Monitor the performance of production equipment and adjust minor parameters as per the standard process parameters. Active Participation in machines change over activities to achieve target time. Responsible for Startup & shut down procedures of respective lines adhering to SOPs (standard operating procedures) & achieve target time line Active participation in completing planned food safety & allergen cleaning activity. P er f o rm r e g ul a r ma c hi n e c o n di t io n s c he c k s , pr e pa r e c l eani n g t oo l s & m a t e r i a l s. Carrying out the cleaning and Sanitation activities of the equipment s , accessories, and area as per the Master Sanitation Schedules Shall be responsible for maintaining the required documentation like process log sheets, CCP re c o rd s , and S a f e t y I n t er l o c k i n spe c t io n s b a t c h l o g bo o k s . Perform preventive maintenance tasks. Ensure contractors are doing their job in the respective Areas. Escalate any process non-conformance or safety/ food safety/ quality issues to Shift Managers Ensure that wastes are segregated as per the waste management procedure, optimize energy & water usage. Data Reporting in PPM ,i-Obeya and contribute to Loss analysis for the area . Anchor MSE deployment as per the Pillar Allocated . Shall be responsible for implementing FMOS practices -Problem solving techniques ,Escalation card implementation ,Anchors CP0 and supports in CP1 line tours . Shall be responsible for Implementing AM pillar activites in area allocated -AM cleaning ,ABH ,CL & CIL as per Step progression . Training and Engagement Provide basic GMP/GHP/safety training to contractors through tool box talks to drive & sustain Mars safety & food safety standards Provide basic training to machine operators and contractors on day to day jobs Act as a team player for active participation in team meeting and adaptability to multicultural team members General Communicate effectively issues and exceptions to other shifts, technicians, R&D etc in logbooks as well as verbally. Take responsibility for issues and exceptions, ensure they are closed out and that the root cause is identified and rectified (problem solving) Become familiar with the factory-operating plan, understand where we are in relation to all targets, and take personal responsibility to play a part in its delivery. Take responsibility for your own development and skills acquisition. Work flexibly with the other associates in your work group. Contribute to small group improvement activities (Kaizen/Hoshin/Continuous Improvement).

Job Description : We are seeking an experienced and detail-driven Quality Team Lead to oversee our quality assurance processes and ensure adherence to regulatory standards. In this key role, you will lead a team of quality professionals, implement stringent quality control measures, and collaborate with cross-functional teams to uphold our commitment to excellence. Responsibilities: Supervise and guide the quality team in implementing quality assurance and compliance programs. Develop and maintain quality control procedures across all production stages, from raw material sourcing to final product distribution. Conduct routine audits and inspections of facilities, equipment, and processes to identify areas for improvement. Collaborate with Production, Supply Chain, and NPD teams to integrate quality measures at every stage. Maintain comprehensive documentation of quality control processes, test results, audits, and corrective actions. Investigate quality issues, identify root causes, and implement corrective and preventive measures. Stay updated with industry regulations, food safety standards, and best practices to ensure compliance. Train and mentor quality team members, fostering a culture of continuous improvement and accountability. Work with regulatory agencies and external auditors to ensure compliance with applicable laws and standards. Drive initiatives to promote quality consciousness across the organization, ensuring the delivery of pure, chemical-free dairy products. Qualifications: Bachelors or Master s degree in Food Science, Quality Management, or a related field. Professional certifications (e.g., Six Sigma, HACCP) are preferred. Minimum of 4-6 years of experience in a quality assurance role within the food or dairy industry, with leadership experience. Strong understanding of quality assurance principles, food safety regulations, and industry best practices. Excellent attention to detail and a passion for maintaining high-quality standards. Strong problem-solving skills, with the ability to identify root causes and implement effective solutions. Strong leadership, communication, and interpersonal skills to manage a team and collaborate cross-functionally. Proficiency in quality management systems and tools, as well as Microsoft Office Suite. Ability to thrive in a fast-paced, dynamic environment and adapt quickly to changes. Why Sid s Farm? Working at a Farm is fun and not quite literally though. But here we go with all the reasons that will help you choose Sid s Farm as your preferred workplace. 1. Innovative Culture - With a commitment to quality and innovation, you ll be part of a forward-thinking team that values fresh ideas and approaches with a new vision to act upon. If you re passionate about high-quality dairy products and ideas, working at Sids Farm allows you to be part of a team that shares that commitment and creativity. 2. Sustainability Focus - Sids Farm prioritizes sustainable practices, allowing employees to contribute to environmentally friendly initiatives and feel good about their impact. Visit our Farm to gain a deeper understanding of what we do. 3. Growth Opportunities - As a growing company, there are ample chances for career advancement and professional development, allowing you to evolve alongside the business as you would be handling every nerve of the business. Working in a growing D2C Brand just elevates your learning curve by leaps and bounds. 4. Community Engagement - Sids Farm actively engages with local communities, providing employees with opportunities to participate in outreach programs and make a difference. 5. Strong Values - The company emphasizes transparency, integrity, and customer satisfaction, fostering a positive and ethical work environment. 6. Doing what you Love - Here you will always end up doing what you love and in a more liberal way. Ideas and actions have no boundaries here as long as you have figured it all out. How to Apply? If this role excites you to join our Evolving Journey at Sid s Farm, we look forward to your addition to our Sid s Farm family. Let us create some magic together. Do send us your updated resume to careers@sidsfarm.com In the meantime, we invite you to dive into our world by following us on Instagram and LinkedIn .There, you can explore our vibrant community, get a behind-the-scenes look at our farm, and stay updated on all the exciting things happening at Sids Farm. Stay updated by checking out our exciting Career Opportunities .

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 technology? Join 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: Demonstrated experience in the food industry, with a solid understanding of operations and customer service. Proactive and self-motivated, with a strong work ethic, integrity, and the ability to make independent decisions. Resilient under pressure, capable of meeting deadlines and handling challenges effectively. Adaptable and team-oriented, willing to take on diverse responsibilities to support business objectives. Exceptional communication skills, both written and verbal, to interact with stakeholders at all levels. Strong interpersonal abilities, fostering collaboration and teamwork. Expertise in food service, technology, and people management, ensuring smooth operations. Results-driven with a sense of accountability, focused on achieving business goals. Proven leadership experience, successfully managing teams in dynamic environments. Knowledge of HSEQ standards, with a Basic Food Hygiene certification. Financial acumen and proficiency in relevant applications, ensuring operational efficiency. Agile and adaptable, thriving in fast-paced and evolving work environments. Minimum 3 years of industry experience, with a Graduate/Diploma in Hotel Management. Availability for a 6-day workweek, with a willingness to travel within city limits as needed. : .

Supervise and coordinate operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements. 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. PREFERRED QUALIFICATION Education: Bachelor s degree from accredited university or college in Environmental Health or Culinary. Related Work Experience: 2 to 4 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None .

SUMMARY Baker We are in search of an experienced and dedicated Baker to become a part of our team. The ideal candidate should possess a strong background in baking, meticulous attention to detail, and a genuine enthusiasm for crafting visually appealing and delectable products. As a Baker, you will be tasked with the preparation and baking of a diverse range of goods, ensuring that each item meets our stringent standards of quality and presentation. Responsibilities Prepare and bake a wide variety of bread from scratch Follow and adapt recipes as necessary to maintain consistency and quality Maintain a clean and organized workspace in compliance with health and safety regulations Manage baking schedules to ensure a constant supply of fresh products throughout the day Collaborate with the team to innovate and develop new recipes and products Monitor inventory levels and assist with supply orders Provide exceptional customer service, including managing special orders and requests Requirements Requirements: Proven experience as a Baker or in a similar role Culinary Degree or relevant certification in baking, with demonstrated experience in bakery or similar food production management Proficiency in baking techniques, recipe development, and quality control, with the ability to oversee daily production and ensure consistent product quality Formal training in baking and pastry arts or equivalent professional experience Thorough knowledge of baking techniques and ingredients Willingness to work early mornings, weekends, and holidays as required Meticulous attention to detail and dedication to quality Exceptional time management and organizational skills Ability to work independently and collaboratively as part of a team A positive attitude and a genuine passion for baking Knowledge of OHS and Food Safety Act

Overview Conducting quality checks of RM/PM material received in the plant to ensure that all FLI standards of quality are met. Monitoring RM/PM tests, reporting of non-compliance of service providers and communication about the corrective action. Maintaining accurate and comprehensive reports for communication to all the people concerned. Conducting regular audits of RM/PM stores for storage condition and FIFO/FEFO implementation. Ensure the smooth implementation of food safety policies at plant. 2) Ensuring best quality of RM/PM received in through quality checks and inspection. 3) Implementing right quality control systems/standards for the vendors / suppliers. 4) Responsible for ensuring the maintenance of implementation of GMP, GHK GLP and internal / external audits (HACCP, AIB, Personal Hygiene, Process audit) at Plant. 5) Communication to vendors in relation to the Root cause and failure analysis for deviations and follow up for the implementation of the corrective actions. 6) Ensure receiving of quality RM/PM material as per the FLI standards. Reporting of Deviation/Discrepancies to vendors/purchase and follow-up for the corrective and preventive steps. Responsibilities Accountabilities list in priority order the main accountabilities/deliverables of the role, including key measures. These should be clearly the responsibilities of the JOB HOLDER. Conducting quality checks of RM/PM material received in the plant to ensure that all FLI standards of quality are met. Monitoring RM/PM tests, reporting of non-compliance of service providers and communication about the corrective action. Maintaining accurate and comprehensive reports for communication to all the people concerned. Conducting regular audits of RM/PM stores for storage condition and FIFO/FEFO implementation. Ensure the smooth implementation of food safety policies at plant. 2) Ensuring best quality of RM/PM received in through quality checks and inspection. 3) Implementing right quality control systems/standards for the vendors / suppliers. 4) Responsible for ensuring the maintenance of implementation of GMP, GHK GLP and internal / external audits (HACCP, AIB, Personal Hygiene, Process audit) at Plant. 5) Communication to vendors in relation to the Root cause and failure analysis for deviations and follow up for the implementation of the corrective actions. 6) Ensure receiving of quality RM/PM material as per the FLI standards. Reporting of Deviation/Discrepancies to vendors/purchase and follow-up for the corrective and preventive steps. Qualifications B.Sc/ B.E./B.Tech/M.Sc - Food Technology B.Sc/ B.E./B.Tech/M.Sc - Food Technology Accountabilities list in priority order the main accountabilities/deliverables of the role, including key measures. These should be clearly the responsibilities of the JOB HOLDER. Conducting quality checks of RM/PM material received in the plant to ensure that all FLI standards of quality are met. Monitoring RM/PM tests, reporting of non-compliance of service providers and communication about the corrective action. Maintaining accurate and comprehensive reports for communication to all the people concerned. Conducting regular audits of RM/PM stores for storage condition and FIFO/FEFO implementation. Ensure the smooth implementation of food safety policies at plant. 2) Ensuring best quality of RM/PM received in through quality checks and inspection. 3) Implementing right quality control systems/standards for the vendors / suppliers. 4) Responsible for ensuring the maintenance of implementation of GMP, GHK GLP and internal / external audits (HACCP, AIB, Personal Hygiene, Process audit) at Plant. 5) Communication to vendors in relation to the Root cause and failure analysis for deviations and follow up for the implementation of the corrective actions. 6) Ensure receiving of quality RM/PM material as per the FLI standards. Reporting of Deviation/Discrepancies to vendors/purchase and follow-up for the corrective and preventive steps.

shift incharge required for a food company(Snakes) Qualification- B.tech in electrical / Mechanical / electronics Exp- min 5 yrs Salary- upto 45k Location- Gohana, sonipat

Hi Seema Saviyo here Currently we are are hiring For fmcg for Lead Associate Production/ Assistant Manager Production : Bareilly Pls share your updated cv seema.ots@gmail.com Location : Bareilly Prefered Only Male Candidate Designation:Lead Associate Production/ Assistant Manager Production Grade:ML1/EL3 Location: Bareilly Type: Permanent Job Purpose: 1. To develop new line of production people. 2. To take care all activities in Menthol Industry Operation. Duties and responsibility: Planning of Raw Material and Finished Goods on daily basis. Taking care of all activities involved in production. To lead the operation team in Menthol Industry. Have a good knowledge of Menthol Industry. To take care of ongoing & upcoming project on site. To run both facility without any deviations. Functional Knowledge Knowledge of MentolIndustry,have good experience of Menthol Operation, Food Safety Management System, HACCP, FSSC 22000/BRC, Document Management System. Key Skill Sets Deep knowledge of Fractional distillation Basic Qualification: B Sc Chemistry/ M Sc Chemistry or B Tech Food Technology Additional Qualification: Mint or Menthol Experience will be must. Years of Experience: 5-10years experience in Menthol Industry Location Preference: Bareilly Uttar Pradesh Industry Preference: Menthol Industry pls share your updated cv seema.ots@gmail.com

HIRING... Position Title: Sous Chef Reports To: Executive Chef / Site Manager / Unit Manager Location: Greater Noida Role Description: The purpose of this position is to prepare food as per Sodexo & client standards Key Responsibilities • Master in Multi-Cuisines Plans menu for School/University Cafeteria and events. • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. • Approves the requisition of products and other necessary food supplies. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to minimize food and supply waste and theft. • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. • Attends food and beverage staff and management meetings. • Consults with the Food & Beverage Director about food production aspects of special events being planned. • Cooks or directly supervises the cooking of items that require skillful preparation. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality standards are consistently attained. • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. • Evaluates products to assure that quality, price and related goods are consistently met. • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. • Ensures that representatives from the kitchen attend service lineups and meetings. • Periodically visits dining area when it is open to welcome members. • Support safe work habits and a safe working environment at all times. • Perform other duties as directed. Qualifications: • Bachelor's degree from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. • Provide, develop, train, and maintain a professional work force. • Ensure all services to members are conducted in a highly professional and efficient manner. • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Role & responsibilities Ensure product quality, implement QA/QC procedures, conduct inspections, monitor compliance with safety and hygiene standards, handle audits, investigate complaints, and support continuous improvement in FMCG manufacturing processes.

We are looking for a dedicated and enthusiastic Commis Chef to join our kitchen team. As a Commis Chef, you will work closely with the Chef de Partie to support food preparation and ensure a smooth, clean, and efficient kitchen environment. This is a great opportunity for someone passionate about food and eager to grow their culinary skills. Key Responsibilities: Accurately measure and prepare ingredients as directed by the Chef de Partie. Assist in preparing meals by washing, peeling, chopping fruits and vegetables, and seasoning meats. Help create basic salads, sauces, and garnishes under guidance. Receive and check deliveries, ensuring quality and quantity match the order. Monitor stock levels and notify supervisors when supplies are running low. Remove and dispose of expired or spoiled food items from storage areas. Maintain cleanliness and sanitation of workstations and kitchen areas. Present prepared dishes neatly and consistently as instructed by the Chef de Partie. Requirements: Prior experience in a professional kitchen (preferred but not mandatory). Basic knowledge of food safety and hygiene practices. Strong attention to detail and ability to follow instructions. Team player with good communication and time-management skills. Willingness to learn and grow in a fast-paced kitchen environment. What We Offer: A supportive environment to learn and grow your culinary career. Opportunities to train under experienced chefs. Meals during shifts and other staff benefits. A clean, professional, and inclusive work environment. Note: - URGENT HIRING!!! For more information call or whatsapp+91 8882318716 Location's: Canada, Australia, New Zealand, UK, Germany, Singapore (Not in India) Benefits: Medical Insurances, Travel allowances, Flight Tickets, Meals, etc.

We refer to an opening for the Executive QA position in our company, Theobroma Foods PVT Ltd., to be based in Changodar, Ahmedabad, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent offerings, including brownies, cakes, desserts, chocolates, breads, and savories. From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries with stores in over 20 cities. Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country. For More Information about the Company: LinkedIn - https://www.linkedin.com/company/theobroma-foods-private-limited/ Website - https://theobroma.in/ Facebook - https://www.facebook.com/theobromaindia/ Instagram - https://www.instagram.com/theobromapatisserie/?hl=en YouTube - https://www.youtube.com/@theobromapatisserieindia Role & responsibilities Taking care of in-house quality procedures, standards, and specifications. working with operating staff to establish standards, systems, and procedures. Developing & Maintaining Raw Material Specifications Developing & Maintaining FG ( Finished Goods ) Specifications Inspect, approve all Labels, Tags, and Ingredient Lists Approved Brands & Approved Vendors List Collecting & Holding Control Samples ( of Daily Production, esp. of Spl/Large/VIP Orders) Conduct Sensory Evaluation of Day-to-Day Production (based on FG Specs) Conduct Sensory Evaluation of any New Product / Festival Special Prepare response / Respond to customer or Client complaints, feedback Check Receiving - Fresh Veg & Fruits, Milk, etc., randomly Check Vendor samples / Any new Material - First Time Supply Define / Laydown Staff Hygiene Guidelines, Check & Report Assist in developing Cleaning Schedules/SOPs Advise, Assist Mgt in all Product & Process related Due Diligence, compliance, etc. Represent Mgt/ part of Core Team meeting, interacting with New Clients, Presentations, etc. External Lab Analysis of Food & Water Samples ( Due Diligence) Define/Laydown Guidelines for Pest Control, Check & Report Define/Lay down requirements for Log Books, Records as per Local Municipal, FSSAI, Client's guidelines, in keeping with principles of HACCP & general Good Practices Plan , Prepare, Train, Co-ordinate & Facilitate all Internal & External ( authorities or Clients) Audits & Ensure Compliance Perks and benefits Food Staff Bus Medical Reporting to: General Manager In that context, please let us know the following: 1. Your interest in working with Theobroma Foods Pvt. Ltd. (Y/N) 2. Present CTC in Lacs per annum (Fixed + Variable separately) 3. Expected CTC in Lacs per annum 4. Detailed CV in Word format (very important). 5. Last 3 months' salary slip 6 Notice period. 7. Current Job Location 8. Willingness to be stationed at Changodar, Ahmedabad, Gujarat? (Y/N) 9. If you have ever applied to/contacted by any consultant or by Theobroma Foods Pvt. Ltd. for any positions in their organization. (Y/N). If yes, give details. 10. Kindly inform us of any physical handicap or critical illness, if any, which may affect your work. 11. Please send details of any kind of bond you might have signed with your current organization (for training, non-compete, non-disclosure, etc) Kindly reply to all the questions put forth in the e-mail to take your candidature forward. Please treat this as urgent and reply under the same subject line. Kindly send your updated resume to sujal.patel@theobroma.in Alternatively, you can share it via WhatsApp at 97121 48353. Regards Sujal Patel Manager HR +91- 97121 48353 sujal.patel@theobroma.in THEOBROMA FOODS PVT. LTD. Block/Survey No 26,27,40 & 41, Sector -3, Akshar Industrial Park, Opp, Zydus Cadila Pharma, Village: Vasna Chacharavadi, Changodar, Tal: Sanad, Dist: Ahmedabad 382213, Gujarat, India.

3+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience supervising, and training at least 5 team culinary employees. Experience in high volume operation of at least 100 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Preferred: Degree from accredited culinary college or university. Comply with company policy regarding waste separation and environmental compliance. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Follows all HACCP procedures set by the company. Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company. Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards. Ensures all food cost targets are achieved for assigned station. Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station. Directs, supervises, assists and trains all team members assigned to the partie. Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie. Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day. Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie. Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie. Check quality and quantity of items ordered and received from stores. Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine. Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules. Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment. Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie. Proper use of equipment and utensils to prevent damage or undue maintenance. Works closely with galley leadership and other department leaders. Perform other job related functions as assigned. Core Capabilities Multi-tasking and all around culinarian and leader. Builds a strong team and fosters collaboration. Able to manage high volume and fine dining teams. Acts as a corporate brand ambassador with onboard teams supporting and driving all long- term company goals and brand direction. Good communication skills. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: Pinnacle Grill Rudi s Sel de Mer Main Galley Lido Market

Do you enjoy carrying out operations efficiently and feel enthusiastic about maintaining mutually beneficial relationships with clients? If your answer is a resounding yes, then we are hunting for you. Are you passionate about maintaining top-tier health, safety, environment, and quality standards? Join SmartQ as an HSEQ Executive, where youll ensure compliance, implement safety protocols, and drive sustainability. Your expertise in risk assessment and policy enforcement will create a safer, high-quality work environment. We seek a detail-oriented professional with strong regulatory knowledge and a proactive problem-solving mindset. If youre ready to make an impact in food safety and workplace well-being, join us now! Key responsibilities Develop and update HSEQ training materials while maintaining a Training Calendar for site staff. Implement the HSEQ framework and ensure compliance with SmartQ standards at all operating sites. Conduct HSEQ audits, review site performance, and create action plans for improvement. Prepare snag reports for partner base kitchens and cafeteria counters in coordination with site operations. Liaise with client representatives to address HSEQ-related queries and ensure compliance. Evaluate site staff performance against SmartQ HSE standards and provide guidance for improvement. Manage HSEQ and FOSTAC certifications, including audits and recertifications at operating sites. Meet clients for HSE discussions, introduce innovations, and implement upgrades in HSEQ functions. Conduct regular employee and client feedback sessions to improve HSE norms at cafeterias. Audit sites, resolve safety issues, and report incidents, accidents, and near misses. Prepare Root Cause Analysis (RCA) and Corrective & Preventive Action (CAPA) for HSEQ concerns. Ensure compliance with HSE SOPs, equipment safety protocols, and statutory requirements across all service areas. Educational Qualification & Skills Required Bachelor s degree in food science, Environmental Science, Occupational Safety, or a related field. 4-7 years of experience in HSEQ roles, preferably in the food and hospitality industry. Strong knowledge of HACCP, ISO 22000, OSHA, and local HSEQ regulations. Excellent skills in risk assessment, policy implementation, and auditing. Ability to conduct training sessions and promote a safety-first culture. Strong communication, analytical, and problem-solving skills. Message from CEO: .

Role & responsibilities: 1. Ensure compliance with Food Safety, Quality, Hygiene, and Regulatory/Statutory standards. 2. Foster a Quality and Food Safety culture through training and awareness initiatives. 3. Conduct Internal and Cross-Functional Audits on Food Safety, Quality, Health & Safety, and Environment. 4. Implement and monitor Good Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs). 5. Lead Food Safety Team and oversee training programs for employees and contractual staff. 6. Investigate customer complaints, perform root cause analysis, and implement corrective actions. 7. Ensure compliance with regulatory and importing country requirements. 8. Maintain documentation for Quality, Food Safety, HSE, and Social Audits. 9. Coordinate with external audit agencies and support customer audits with CAPA implementation. 10. Compile and report Quality and Food Safety incidents to management. 11. Validate Critical Control Points (CCPs) and execute management-assigned tasks effectively. Preferred candidate profile 1. Postgraduate degree in Veterinary Science, Microbiology, Food Science & Technology, or Biotechnology. 2. 12 to 15 years of experience in Quality Assurance, preferably in meat and meat product exports, poultry, fisheries, RTC/RTE, F&B, FMCG, etc. 3. Age: 35 to 45 years. 4. Expertise in Hygiene, Quality Control, Food Safety, Environmental, and OHSAS management (ISO 9001, FSSC 22000, ISO 14000, ISO 18000). 5. Desirable: Experience in Halal certification and ISO 17025:2005 (NABL) accredited labs. 6. Strong leadership in QA department operations and inter-departmental coordination. Interested candidate can send their CV on nibhosale@allana.com or mikhan@allana.com

Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None .

Calculate figures for food inventories, orders, and costs. Maintain clear and organized records to ensure all reports and invoices are filed and stored properly. Post invoices using computer programs. Conduct inventory audits to determine inventory levels and needs. Complete requisition forms for inventory and supplies. Notify manager/supervisor of low stock levels. Verify and track received inventory and complete inventory reports and logs. Reconcile shipping invoices and receiving reports to ensure count accuracy. Receive, unload, and process deliveries. Refuse acceptance of damaged, unacceptable, or incorrect items. Troubleshoot vendor delivery issues and oversee return process. Adhere to food safety and handling policies and procedures across all food-related areas. Monitor PAR levels for all food items to ensure proper levels. 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 with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats (eg, small print). Visually inspect tools, equipment, or machines (eg, to identify defects). Enter and locate work-related information using computers and/or point of sale systems. Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education : High school diploma or G.E.D. equivalent. Related Work Experience : At least 1 year of related work experience. Supervisory Experience : No supervisory experience. License or Certification: None .

Position Food & Beverage Executive HPE-IWF Reporting to: Client & ISS Operation Manager Purpose: This is a written document that establishes understanding and support the deliverables of F&B Executive (ISS) at the client of HPE IWF site or amongst working colleagues for the delivery of Food & Beverage Management services in accordance with the Service Level Agreements and Customers Key Performance Indicators. Primary Goal: To achieve the timely and efficient delivery of Food & Beverage Management services to HPE IWF site in Bangalore , in support of their needs and in accordance with the Service Levels and Key Performance Indicators set out below. Key Responsibilities: Manage day-to-day operations of the food and beverage department. Lead, train, and motivate the F&B team to deliver exceptional customer service. Ensure compliance with health and safety regulations, hygiene standards, and company policies. Develop and implement menus in collaboration with chefs and culinary staff. Monitor inventory levels and order supplies as needed. Control operational costs and identify measures to cut waste and increase profitability. Maintain relationships with suppliers and negotiate contracts when necessary. Implementation of check list of kitchen equipment and ensure all equipments are maintained good condition. Providing training to kitchen vendor on dos and don’ts. Ensure maintenance of t kitchen equipment are carried and are in good condition. Preparation of incident report and case study . Ensure safe environment of kitchen operation Handle guest complaints professionally and promptly. Maintain relationships with suppliers and negotiate contracts when necessary. Ensure consistent quality in food and beverage presentation and service. Prepare reports on sales, profitability, and other key performance indicators. Providing excellent customer service, addressing complaints, and ensuring guest satisfaction. Building and maintaining strong relationships with vendors and suppliers. Maintaining high standards of food and beverage quality, presentation, and service. Qualifications & Skills: Bachelor's degree in Hotel Management, Hospitality, or a related field. Minimum of 4–6 years of experience in F&B operations, with at least 2 years in a managerial role. Strong leadership, organizational, and communication skills. Excellent knowledge of food and beverage trends and customer service best practices. Ability to work flexible hours, including weekends and holidays. Preferred Qualities: Experience in luxury or high-volume hospitality environments. Strong problem-solving skills and attention to detail. Prefer to Female candidates only.

seeking a dedicated and experienced F&B professional to head Food and Beverage vertical. The position needs to be able to curate and standardise the SOPs and customer experience across CECs.

Role: Canteen Incharge Education: Diploma/Degree-Hotel Management/Catering/related field preferred Experience:3-5yrs Roles & Responsibilities: Canteen Operations Management/Staff Supervision/Training/Inventory & Vendor Management/Events Coordination

Job Title: Operations Manager Inflight Catering Location: Bangalore Reports To: Senior Operations Head / General Manager Job Summary: The Operations Manager is responsible for directing, managing, and leading the operational staff to ensure the timely and efficient delivery of catering services in accordance with flight schedules, airline customer requirements, and company standards. The role emphasizes safety, efficiency, compliance, and continuous improvement in all aspects of operations. Key Responsibilities: Operational Leadership: Manage daily operations to meet airline and company standards. Ensure timely delivery of catering services and materials as per flight schedules. Maintain a structured delivery, work, and staff roster schedule. Staff Management & Development: Provide clear instructions, direction, and guidance to operational staff. Communicate company policies effectively to ensure cooperation and smooth operations. Monitor and supervise staff performance to maintain high productivity and service standards. Identify training needs and implement training programs to enhance staff qualifications. Safety & Compliance: Ensure adherence to safety regulations and promote a safe working environment. Supervise compliance with local legislation and internal safety protocols. Investigate incidents and accidents, report findings, and implement corrective measures. Documentation & Record Keeping: Maintain accurate and up-to-date records of daily operations, loading specifications, and catering operation manuals. Ensure document control procedures are followed consistently. Resource Management: Monitor and control the use of departmental motor vehicles. Optimize resource utilization to improve productivity and cost-efficiency. Continuously assess operational resources and reallocate as needed to ensure service delivery. Contingency Planning & Risk Management: Develop and implement contingency plans to ensure uninterrupted operations. Identify potential risks and proactively report them to management with recommended action plans. Qualifications & Requirements: Bachelor’s degree in Hospitality, Operations Management, Logistics, or related field. Minimum 5-7 years of experience in inflight catering or a related service industry in a leadership role. Strong understanding of airline catering requirements and compliance standards. Excellent leadership, organizational, and communication skills. Proficiency in Microsoft Office and operations management systems. Ability to work under pressure in a fast-paced environment.