1124 Food Safety Jobs - Page 37

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.

Job Title: Senior Specialist, Microbiology Location: Vadodara Job Model: Office Role Purpose of the position: Purpose of this position to maintain and continually improve the quality of products, processes & quality systems to provide right quality and services to the customers. Supports the implementation and execution of the quality, food safety, cleaning, and sanitation management systems within DSM-F HNC Premix Ensure the smooth operation of the Microbiology instruments for daily sample analysis Responsible for the calibration and preventive maintenance of the microbiology instrument and equipment as well as coordinating with the supplier/vendor of the equipment in case of breakdown and Preventive maintenance. Maintains the master equipment list and ensures that the performance verification methodologies conform to some recognized standards and the equipment is operating under validated specifications. Ensure that the units are operating according to specifications, Ensure that appropriate inventory of consumables are maintained for lab operations. Responsible for test method development and transfer, qualification of test methods and new laboratory instruments according to Pharmacopeia/In house/ ISO methods and Customer requirement any failure investigation of test method/procedure of Instrument. Assists the QA/QC Manager in maintaining the QMS microbiology and FSSC 22000 system implemented in the plant. This includes reviewing and improving on the existing process, procedures and instructions. Ensure that lab operations are carried out as per good laboratory practice (GLP). Key responsibilities: Ensure the smooth running of the Microbiology laboratory RM, PM and FG analysis are done as per their specification. Culture Maintenance. Environmental Monitoring. In-charge of the calibration and Preventive Maintenance of instruments and equipment to ensure good quality of Microbiology results. Preparation and updating SOP regarding microbiology standard methods. Source and recommend new test instrument when required and carry out qualification (IQ, OQ & PQ) of the instrument with the vendor so as to put it to use for routine testing in shortest time possible. Maintain technical data, generate reports and findings. Write relevant instrumental or procedural SOPs for the work operations. Assist the QA Manager to review and improve Microbiology procedures and instructions related to the ISO QMS and FSSC 22000 standards/LOP/SOP. Calibration and validation of Microbiology equipment. Risk assessment Microbiology Ensure that plant EMP programme is thoroughly implemented. Ensure Plant Environmental contamination incidents are investigated thoroughly and support to improve overall hygiene standards. Ensure that DSM cleaning and sanitation standards are adhered across the site. Support region for Hygiene related investigations and serve as a key resource. Conduct shop floor Gemba walks and suggest areas for improvement for hygiene/ sanitation. Actively involve in cleaning validations and verifications. Look for opportunities of cost savings in sanitation practices. Responsible for actively participating in Change management (MOC) risk assessment related to Hygiene/ sanitation. Conduct regular trainings to shop floor team on cleaning and sanitation standards. Escalate Food safety risk indicators if any from time to time to the senior management and prevent food safety risks. Keep himself/herself abreast of latest hygiene/sanitation standards and implement best in class standards. Conducts staff training of site cleaning and sanitization procedures. Oversees & monitors housekeeping and cleaning programs. Performs daily audits of manufacturing and production to identify micro risk areas, clean design defects, and proper adherence and execution of C&S procedures. Oversees teardown and re-assembly process from a hygienic perspective. Participates in company continuous improvement initiatives by seeking out improved ways to clean and sanitize more efficiently & effectively. Coordinates with other operational units to maintain compliance and perform. Communicates with all sites in the region and globally to ensure consistency and sharing of best practices.

Job requirements Key Responsibilities Customer Services Meet & Greet the customers Assisting customers throughout the shopping journey Sharing product features & benefit with the customers Explaining services , building trust & loyalty Resolving Customers queries pre & post Sale Ensure product delivery to the customer on time Receive feedback from the customer on services & product Inventory Management Daily quick count of all the PIDs available in the store Receive bulk shipment , physical count & mark receive in the system on daily basis Daily replenishment to fill the display gap Check the bad inventory /damage product & keep it on designated place Ensure daily handover & receiving product from VRX through HOP app Highlight inventory mismatch /discrepancy to the Store Manager Operational Process Following the VM guidelines Maintain cleanliness & hygiene in the store Update all the SOPs file on daily basis Reconcile daily cash & card sale

Roles and Responsibilities Manage kitchen operations, ensuring efficient food production and quality control. Second in command for Executive Chef Develop menus, plan meals, and manage inventory to minimize waste and optimize costs. Supervise a team of cooks, sous chefs, and other kitchen staff to ensure smooth service delivery. Maintain high standards of food safety, hygiene, and HACCP compliance throughout the hotel's restaurants. Collaborate with the executive chef to develop new recipes and improve existing ones. Desired Candidate Profile 12-20 years of experience in culinary arts or related field (hotel management). Strong knowledge of menu planning, food costing, multi cuisine cooking techniques. Excellent communication skills for effective leadership and teamwork. Ability to work well under pressure during peak hours or special events. Interested candidates can also connect with me at siddhant.kanojia@sodexo.com

Location : Kandla City : Kandla State : Gujar t (IN-GJ) Country : India (IN) Requisition Number : 40148 Business Title: Operator Process Reports to: Manager- Process Role Purpose Statement: To maintain the shift activity for 600 TPD Chemical Refinery plant operations and Cooling Tower operations Main Accountabilities: To operate chemical refinery neutralization operations including PX100 & PX70 separator operations. To operate continuous bleacher and deodorization system. To Minimize the down time. To optimize the chemical & utility consumption. To prioritize the safety measure. To maintain the quality parameters of processing. Key Performance Indicators: Reducing Chemical (Caustic, Phosphoric acid, Bleaching earth consumptions). Safety Norms - No LTI Ensure 100% food safety compliance Oil loss reduction (% basis) and quality of by products( rated as per standard) Major Opportunities and Decisions : To run the plant at Rated capacity without any quality deviation Management/Leadership: Lead the shift operation of Chemical Refinery by utilizing available resources (Man, Material & Process) Internal departments as a stake holders: Packing, Tank-farm, Utilities and Maintenance Knowledge and Technical Competencies: Processing of edible oil refinery, Chemical refinery (Neutralization, bleaching and Deodorization) Education/Experience: Diploma Chemical/Mechanical or B.sc (Chemical) 02- 5 years of relevant experience Bunge is an Equal Opportunity Employer. Veterans/Disabled

Job Title: Senior Specialist, Microbiology Location: Vadodara Job Model: Office Role Purpose of the position: Purpose of this position to maintain and continually improve the quality of products, processes & quality systems to provide right quality and services to the customers. Supports the implementation and execution of the quality, food safety, cleaning, and sanitation management systems within DSM-F HNC Premix Ensure the smooth operation of the Microbiology instruments for daily sample analysis Responsible for the calibration and preventive maintenance of the microbiology instrument and equipment as well as coordinating with the supplier/vendor of the equipment in case of breakdown and Preventive maintenance. Maintains the master equipment list and ensures that the performance verification methodologies conform to some recognized standards and the equipment is operating under validated specifications. Ensure that the units are operating according to specifications, Ensure that appropriate inventory of consumables are maintained for lab operations. Responsible for test method development and transfer, qualification of test methods and new laboratory instruments according to Pharmacopeia/In house/ ISO methods and Customer requirement any failure investigation of test method/procedure of Instrument. Assists the QA/QC Manager in maintaining the QMS microbiology and FSSC 22000 system implemented in the plant. This includes reviewing and improving on the existing process, procedures and instructions. Ensure that lab operations are carried out as per good laboratory practice (GLP). Key responsibilities: Ensure the smooth running of the Microbiology laboratory RM, PM and FG analysis are done as per their specification. Culture Maintenance. Environmental Monitoring. In-charge of the calibration and Preventive Maintenance of instruments and equipment to ensure good quality of Microbiology results. Preparation and updating SOP regarding microbiology standard methods. Source and recommend new test instrument when required and carry out qualification (IQ, OQ & PQ) of the instrument with the vendor so as to put it to use for routine testing in shortest time possible. Maintain technical data, generate reports and findings. Write relevant instrumental or procedural SOPs for the work operations. Assist the QA Manager to review and improve Microbiology procedures and instructions related to the ISO QMS and FSSC 22000 standards/LOP/SOP. Calibration and validation of Microbiology equipment. Risk assessment Microbiology Ensure that plant EMP programme is thoroughly implemented. Ensure Plant Environmental contamination incidents are investigated thoroughly and support to improve overall hygiene standards. Ensure that DSM cleaning and sanitation standards are adhered across the site. Support region for Hygiene related investigations and serve as a key resource. Conduct shop floor Gemba walks and suggest areas for improvement for hygiene/ sanitation. Actively involve in cleaning validations and verifications. Look for opportunities of cost savings in sanitation practices. Responsible for actively participating in Change management (MOC) risk assessment related to Hygiene/ sanitation. Conduct regular trainings to shop floor team on cleaning and sanitation standards. Escalate Food safety risk indicators if any from time to time to the senior management and prevent food safety risks. Keep himself/herself abreast of latest hygiene/sanitation standards and implement best in class standards. Conducts staff training of site cleaning and sanitization procedures. Oversees & monitors housekeeping and cleaning programs. Performs daily audits of manufacturing and production to identify micro risk areas, clean design defects, and proper adherence and execution of C&S procedures. Oversees teardown and re-assembly process from a hygienic perspective. Participates in company continuous improvement initiatives by seeking out improved ways to clean and sanitize more efficiently & effectively. Coordinates with other operational units to maintain compliance and perform. Communicates with all sites in the region and globally to ensure consistency and sharing of best practices.

Stores Specialist Department: Stores Location: Gudur Reports to: Plant Manager Job Summary: The Stores Specialist is responsible for managing the storage, receipt, issuance, and inventory of raw materials, packaging materials, spare parts, consumables, and finished goods within a dairy processing facility. The role ensures material availability while maintaining accurate records and adhering to food safety and GMP norms. Key Responsibilities: Receive and inspect incoming materials (raw milk, ingredients, packaging materials, spare parts, etc.) for quantity and quality as per dairy standards. Maintain proper storage conditions as per FSSAI, HACCP, and cold chain requirements. Organize and label inventory in a systematic, FIFO/FEFO manner. Ensure timely issuance of materials to production, quality, maintenance, and other departments. Maintain real-time inventory records using ERP systems (e.g., SAP, Oracle). Monitor stock levels and generate reports for reorder requirements (minimum/maximum/reorder levels). Conduct periodic cycle counts and support monthly/yearly stock audits. Coordinate with procurement and production teams for material planning and shortage management. Ensure storage and handling as per safety, hygiene, and food safety standards. Maintain documentation for traceability and regulatory compliance (e.g., batch numbers, expiry dates, stock ledgers). Identify and report non-conforming or obsolete stock. Assist in scrap material handling and disposal processes. Key Skills and Competencies: Knowledge of inventory and warehouse management practices in food/dairy industry. Familiarity with dairy plant material flow and storage requirements (e.g., chilled, dry, and cold storage). ERP knowledge (SAP/MM module preferred). Good communication and coordination skills. Strong record-keeping and attention to detail. Knowledge of GMP, FSSAI, HACCP, and ISO 22000 standards. Qualifications: Diploma or Bachelor's degree in Supply Chain, Logistics, Dairy Technology, or related field. 2–5 years of relevant experience in stores/inventory management in a dairy or food processing plant or beverage

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

3-5yrs exp in analytical testing Fermentation / Food / Beverage / FMCG, knowledge of chemical analysis, RM/PM analysis & Food safety. Strong in analytical testing methods routine quality testing of incoming RM, PM, intermediate, finished products

Were seeking a Sous Chef with expertise in Western & Fusion cuisine and a flair for creative plating. If you are passionate about culinary artistry and innovation, this is your chance to shine! Requirements: 10 years of experience with reputed hotel brands. Mastery in Western & Fusion cuisine with exceptional plating skills. Strong leadership and kitchen management abilities. Apply Now: Send your resume to corplnd@theoceanpearl.in Only shortlisted candidates will be contacted. Salary is not a constraint for the right candidate! Role & responsibilities Preferred candidate profile

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.

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

POSITION TITLE : Production Executive, Nashik Plant REPORTS TO : Platform Manager - Nashik Plant LOCATION : Malegaon, Sinnar, Nashik Nashik plant supports the following businesses: Bakeries business in India Retail cake mixes for India & International markets. Food service chains with frozen tortilla capabilities Ready to Eat Frozen Muffins for India and select export markets. Frozen flat breads, dough products with and without filling for India / Exports Purpose : Production Executive is accountable to handle all the manufacturing lines operation during his shift by taking the complete responsibility and ownership. The role requires the production executive to be a key driver to make sure that shift teams are motivated and engaged to deliver the manufacturing goals with respect to Human Safety/Food safety & Quality/Cost to execute production as per plan/ schedule. Ensures lines are running smoothly and producing quality products. The role also requires production executive to ensure shift team maintaining process specifications and quality standard in a safe and sanitary environment. The incumbent of the role is responsible to lead his team in solving problems and continuously improving in coordination with the Maintenance Engineer & FSQ executive. Key Roles & Responsibilities: Manufacturing Deliverables - Deliver planned CBN (Compelling Business Need) commitments and associated factory KPIs by effectively organizing the shift resources and activities and/or supporting troubleshooting activities. Meeting production plan. Preventive Maintenance & Reliability - To manage PM activities to schedule and ensure the shift team is trained to maintain the efficiency and reliability of platform operations. Technology Advancement - Recommend improvements related to moving the area forward in technological change, which would result in new and improved equipment and/or methods to minimize production costs and improve quality. Change Champion - Recommend and implement changes in methods, equipment, systems, and organization as needed, to ensure that the objectives of the area are met. Deliver area requirements by influencing and practicing high-performance collaboration with allied functions. Associate Advocacy - Drive Associate engagement through a foundation of teamwork and involvement. Support associates in the implementation of improvement strategies that will help their areas perform more effectively in the near term and the future. Associate Development - Lead the continuous up-skilling and development of operational expertise of teams as necessary to deliver the operation strategy by deploying standards, best practices, and tools. Engagement - Improve associates moral and build highly engaged high performance team. Manufacturing Excellence/Lean - Eliminate 7 wastes in operation, reduce manufacturing conversion cost, and continuously drive for lean operation. To continuously improve the RM/PM yield, Right First-Time products and actively seek ways to reduce and eliminate inefficiencies, consumer complaints resulting from site activities. HSE - Ensure safety of all the associates and contractors working in the plant, safety of our products, property, and all activities in the plant. Create HSE culture through visible leadership, engaging teams, and effective deployment of HSE Policy/Management system. Overall responsibility to ensure the functional compliance to GMI GSE Standards and all relevant local legislation. Food Safety & Quality - Associate is responsible to ensure effective implementation of General Mills Quality Policies. Food Safety requirements and continuously improve the performance through effective communication and capability building. Others - Drive shift DDS process including shift to shift handover. Ensure that in case of any grievance or compliant whenever raised by any member, proper intimation is given to the concerned authorities. Ensure good Industrial relations at the shop floor through incorporation of bipartite forums. KEY INTERFACES: With Specialists and other functions at the site like HR, FSQ, Engineering, Project & Supply Chain. Candidate Profile: Bachelor s degree in engineering or food science from recognized institute At least 4-6 years of experience in Manufacturing with good experience of leading Direct Reports. Good coaching & people management skills Experience in FMCG is must and Food industry experience will be preferred.

POSITION TITLE : Process Lead, Nashik Plant REPORTS TO : Platform Manager - Nashik Plant LOCATION : Malegaon, Sinnar, Nashik Nashik plant supports the following businesses: Bakeries business in India Retail cake mixes for India & International markets. Food service chains with frozen tortilla capabilities Ready to Eat Frozen Muffins for India and select export markets. Frozen flat breads, dough products with and without filling for India / Exports Purpose : The Process Lead is overall accountable to drive out process losses across the platform leveraging data and effective problem solving to deliver expected results. Responsible for building capability across the platform to develop multi-skilled and self-sufficient autonomous teams. In addition, will own the data integrity and designated processes, systems and tools for the platform. The incumbent of the role is responsible to lead loss analysis, problems solving and continuously improving in coordination with the Maintenance Lead, FSQ executive & line technicians. Key Roles & Responsibilities: Role models Engaging Leader behaviours to build a high performing team. Accountable to the 24-hour platform results specifically related to safety and process losses. Supports and leads capability development of the platform members as per the Technician Career System to identify, measure and drive out losses to deliver targeted line / system results by providing coaching, support, direction, and ongoing feedback. Supports DDS process for the platform and supports and coach DDS for the line. This position is technical and is depended on to deliver critical technical expertise to drive out process losses: Ensure data accuracy according to Capacity Analysis rules and help the team leverage this data to identify, prioritize and eliminate losses. Own CIL & Centreline daily management system (CL) across the platform and accountable to coach and develop technician CIl & CL system owners across the platform. Supports the development of the loss tree and glidepath and leads execution of portions of the 90-Day improvement plan to deliver the results. Supports Platform Leader s quality functional ownership by leveraging technical expertise to ensures line/ system is meeting product attributes and process parameters that drive them. Applies advanced data analysis tools to expose and eliminate losses. Drives Statistical Process Control (SPC) to support overuse and overpack reduction. Rapid Changeover subject matter expert to drive out planned losses. Leads change management and validation processes for system and process changes. Coaches problem-solving methodologies and mindset to enable technicians to routinely identify and eliminate the root causes of problems. Foster an inclusive environment where people work together to solve problems and collaborate across boundaries to share best practices. Partner with Engineering organization on capital and product commercialization. Create and follow personal development plan to: build platform technical skills and where applicable support trainer and qualifier needs via the Technician Career System develop deep understanding of all DMS (CIL, CL, DH, BE, etc.) to optimize coaching span of influence and loss analysis. Apply the Reward and Recognition System expectations at the individual and team level. Able to cover the Platform Leader and Maintenance Leader responsibilities in the short-term absence. HSE - Ensure safety of all the associates and contractors working in the plant, safety of our products, property, and all activities in the plant. Create HSE culture through visible leadership, engaging teams, and effective deployment of HSE Policy/Management system. Overall responsibility to ensure the functional compliance to GMI GSE Standards and all relevant local legislation. Food Safety & Quality - Associate is responsible to ensure effective implementation of General Mills Quality Policies. Food Safety requirements and continuously improve the performance through effective communication and capability building. Others - Ensure good Industrial relations at the shop floor through incorporation of bipartite forums. Ensure that in case of any grievance or compliant whenever raised by any member, proper intimation is given to the concerned authorities. COMPETENCIES / SKILLS Zero Loss Culture Mindset Engaging Leader Role Model Agility to learn technical capability of the assigned platform. KEY INTERFACES: With Specialists and other functions at the site like HR, FSQ, Engineering, Project & Supply Chain. Candidate Profile: Bachelor s degree in engineering or food science from recognized institute At least 4-6 years of experience in Manufacturing with good experience of driving loss recovery online. Good coaching & people management skills. Experience in FMCG is must and Food industry experien

Conduct briefings, share targets & updates with team members. Assists in management of day-to-day operations by managing labour, counting inventory and supplies, and developing the restaurant team Ensures that facility and equipment are maintained to company standards on a day-to-day basis Supervises others efficiently and coordinates their work Assists in management of day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant team Ensures health and safety compliances, and company safety and security policies are met Assists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions