1079 Food Safety Jobs - Page 4

The position at Fairfield by Marriott Jodhpur involves preparing special meals or substitute items, regulating the temperature of cooking equipment, and ensuring proper portioning, arrangement, and food garnishing. You will be responsible for maintaining food logs, monitoring food quality and quantity, and communicating assistance needed during busy periods. Additionally, you will inform the Chef of excess food items for daily specials and notify the Food & Beverage service staff of menu specials and out-of-stock items. As part of the job responsibilities, you will be required to prepare and cook food according to recipes, quality standards, presentation guidelines, and food preparation checklists. You will also assist in hiring, training, scheduling, evaluating, and counseling employees. It is essential to follow all company policies and safety procedures, report maintenance needs, accidents, and unsafe conditions to the manager, and complete safety training. The preferred qualifications for this position include a Technical, Trade, or Vocational School Degree along with at least 3 years of related work experience. While supervisory experience is not required, possessing a relevant license or certification is also not mandatory. Fairfield by Marriott is committed to diversity and inclusivity in the workplace, providing equal employment opportunities regardless of protected characteristics. As part of the Marriott International family, the hotel upholds warm hospitality and a people-first culture. The brand promises a simple and reliable stay experience across its global locations, rooted in a heritage of farm-inspired hospitality and great value. Joining the team at Fairfield by Marriott means delivering on the Fairfield Guarantee ensuring every guest leaves satisfied. You are invited to explore career opportunities that uphold the highest service standards and be part of a global team that fosters personal and professional growth.,

As a Quality Control Manager in the Food Industry, you will be responsible for overseeing all activities in the Lab (Ingredients Lab). You will report to Functional Heads and the Production Manager regarding the Quality Status of the products. Your key tasks will include approving leave for Lab Chemists and Assistants, making Purchase Requisitions for Lab requirements, and ensuring that all quality parameter analysis records are maintained and updated. You will be the point of contact with other departments to maintain quality standards and will be accountable for all Quality Analysis Results. Your role involves setting and meeting Quality Objectives and action plans, preparing MIS reports, and following up on them. Additionally, you will liaise with statutory bodies to ensure compliance with regulatory requirements and handle customer complaints effectively. As the Food Safety Team Leader, you will lead initiatives to ensure food safety standards are met. The ideal candidate for this position must have a minimum of 10 years of experience in the Food Industry. A Master's degree is preferred for this role. This is a full-time position with benefits including cell phone reimbursement, health insurance, and Provident Fund. The work schedule is during day shifts with a yearly bonus. The work location is on-site.,

As a Dietician, you will play a crucial role in patient care by assessing, developing, and implementing personalized nutrition plans to improve patients" health outcomes, manage chronic conditions, and support overall recovery through therapeutic diets. Your main responsibility will be to collaborate with doctors, nurses, and other healthcare professionals to ensure that the dietary needs of patients are met effectively. You are expected to manage out-patients, in-patients, and on-call consultations. Your key responsibilities will include evaluating patients" nutritional needs by reviewing their medical history, current health status, and dietary habits. You will be required to develop individualized diet plans tailored to specific medical conditions such as diabetes, hypertension, and renal issues, taking into account any dietary restrictions. Nutritional counselling is a vital part of your role, where you will educate patients and their families on proper nutrition, therapeutic diets, and lifestyle changes necessary to support recovery and manage chronic conditions. Working closely with the medical team, you will integrate nutrition plans into patient care strategies, assist in the preparation of hospital menus to meet nutritional standards and cater to special dietary requirements. Monitoring and evaluating patients" progress, adjusting diets as needed, and reporting findings to physicians and healthcare staff will be part of your routine. Ensuring compliance with health and safety regulations related to food service and handling within the hospital is essential. Additionally, you will provide training to hospital staff on topics related to nutrition and therapeutic diets, while maintaining accurate records of patients" dietary plans, progress, and any adjustments made. To be successful in this role, you should hold a Bachelor's or Master's degree in Nutrition, Dietetics, or a related field. A certification as a Registered Dietitian Nutritionist (RDN) or Certified Clinical Nutritionist (CCN) is preferred. Ideally, you should have 2-3 years of experience as a Dietician, preferably in a hospital or clinical setting. Preferred qualifications include experience with specialized diets such as oncology nutrition, knowledge of hospital dietary regulations and healthcare standards, and the ability to conduct nutritional seminars or group sessions for patients and staff. This is a full-time position with benefits including health insurance, provident fund, and the option to work from home. The work schedule is during the day shift, and the work location is in person. If you meet the required qualifications and are passionate about making a difference in patients" lives through personalized nutrition plans, we encourage you to apply before the application deadline on 30/10/2024.,

As a Chinese Cook/Commie 1 at THE HIPSTERS CAFE located in RDC RAJNAGAR Ghaziabad, you will be responsible for preparing and cooking Chinese cuisine dishes. Your role will involve maintaining high food quality and presentation standards, collaborating with the kitchen team, and ensuring kitchen cleanliness and hygiene. To excel in this position, you should have experience in Chinese cuisine preparation and cooking. Knowledge of food safety and hygiene standards is essential to ensure the well-being of our customers. The ability to work in a fast-paced kitchen environment and showcase collaborative teamwork skills are key aspects of this role. Your excellent time management and organizational skills will contribute to the smooth functioning of the kitchen operations. If you have experience in culinary arts or a related field, it will be an advantage. Additionally, possessing certification in food handling and safety would be a plus. Join our team at THE HIPSTERS CAFE and be a part of creating unique culinary experiences in line with our modern hipster theme inspired by travel.,

You will be responsible for preparing ingredients for cooking, which includes portioning, chopping, and storing food. Your duties will also involve washing and peeling fresh fruits and vegetables, as well as weighing, measuring, and mixing ingredients. Following recipes, quality standards, presentation guidelines, and food preparation checklists is essential in order to prepare and cook food. In addition to cooking, you will be required to prepare cold foods and operate various kitchen equipment such as ovens, stoves, grills, microwaves, and fryers. Testing foods to ensure they are cooked adequately and monitoring food quality during preparation are part of your responsibilities. Setting up and breaking down your work station, serving food in proper portions, and maintaining cleanliness by washing and disinfecting the kitchen area, tables, tools, knives, and equipment are also included in your tasks. Ensuring that appliances and food temperatures are correct is crucial. Adherence to all company, safety, and security policies and procedures is mandatory. You will need to report maintenance requirements, accidents, injuries, and unsafe work conditions to your manager, as well as complete safety training and certifications. Maintaining a clean and professional appearance, respecting the confidentiality of proprietary information, and protecting company assets are expected. Communication with others using clear and professional language, developing positive working relationships, supporting team goals, and addressing concerns of fellow employees appropriately are key aspects of your role. Standing, sitting, or walking for extended periods, reaching overhead and below the knees, bending, twisting, pulling, stooping, and moving objects weighing up to 25 pounds without assistance are physical requirements. Any other reasonable job duties assigned by your supervisors should be performed diligently. The preferred qualifications for this position include a high school diploma or G.E.D. equivalent and at least 1 year of related work experience. No supervisory experience, license, or certification is required. As an equal opportunity employer, Marriott International values diversity and maintains an inclusive, people-first culture. Non-discrimination on any protected basis is emphasized, such as disability and veteran status, in accordance with applicable law. Marriott Hotels aims to enhance the art of hospitality globally while ensuring comfort and familiarity. As a host with Marriott Hotels, you will contribute to delivering exceptional service that aligns with the brand's legacy of Wonderful Hospitality. Joining Marriott Hotels means being part of a renowned hospitality brand that values its workforce and promotes a culture of inclusivity and innovation. JW Marriott, a luxury brand within Marriott International, offers associates a unique work experience focused on training, development, recognition, and holistic well-being. Associates are encouraged to pursue their passions in a luxury environment that prioritizes their well-being and growth. The ethos of JW Marriott revolves around taking exceptional care of associates to ensure exceptional guest experiences. By joining JW Marriott, you become part of a global team that fosters personal and professional growth, enabling you to be the best version of yourself.,

You will be leading our kitchen team as a talented and experienced Head Chef specializing in authentic Indian cuisine. Your passion for Indian food, creativity in menu creation, and strong leadership skills will be crucial in maintaining the highest culinary standards, ensuring food safety, and managing the team efficiently. Your responsibilities will include overseeing day-to-day kitchen operations, designing authentic Indian menus, maintaining quality and taste of dishes, training and supervising kitchen staff, managing inventory, and adhering to hygiene and food safety standards. Collaboration with restaurant management for promotions and events, staying updated with culinary trends, and regional food innovations will also be part of your role. The ideal candidate should have proven experience as a Head Chef or Senior Sous Chef in a high-volume Indian kitchen, possess deep knowledge of Indian spices and regional flavors, hold a culinary degree/diploma, demonstrate excellent leadership and team management skills, understand kitchen budgeting and stock control, and be able to work under pressure while maintaining high standards. Strong communication skills in Hindi and English are preferred. Desirable qualifications include experience in fusion or modern Indian cuisine, exposure to international kitchens or luxury hotel chains, and knowledge of dietary restrictions such as vegan, gluten-free, and Jain diets. This is a full-time position with a day shift schedule, requiring in-person work at the designated location.,

Primary Responsibilities Outlet Operation Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required Other Responsibilities Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel

Your experience and skills include: Creative and passionate about food and customer service Able to work in a high-pressure environment Excellent interpersonal and communication skills; a team player. Add diplomas/certifications required if needed

Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor

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. 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: 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 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.

Responsible verifying that 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 requriements. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major. Preferred: Environmental Health Degree or Culinary Degree CORE WORK ACTIVITIES Managing Hygience and Food Safety Operations Verifies compliance with Brand Standard Audit (BSA) requriements of Marriott International throughout the operations. Advises and monitors food handlers on the proper good handling practices and verifies their observance. Identifies key areas of risk in various food operations and takes preemptive remedial action. Verifies complianace with food and hygiene regulations, licensing conditions and codes of practice relating to food operations. Provides technical advice on product labeling issues for fulfilling government requirements. Provides in-house food hygiene training for all good handlers, (eg new hires and trainees). Handles complaints or enquiries from customers and local food sategey and health departments on food hygiene matters. Conducts and records daily kitchen inspections on the personal, environmental and food hygiene condictions and provides corrective action plans as necessary. Conducts regular vendor inspections in partnership with purchasing and culinary leadership. Conducts regular internal BSA inspections with culinary leadership and kitchen cleaning staff. Conducts regular inspections on the kitchen of kitchen equipment and verifies defects and non-conformities are remedied by the appropriate parties. Coordinates cleaning program in all F&B areas (eg, General clean), identifying trends and making recommendation for improvements. Establishes and maintains open, collaborative relationships with employees. Liases with pest control company for any pest issues and monitors pest control performance. Maintains and makes improvements to hygiene standards. Regularly reviews and refreshes the food safety standards of all food handlers withing the property. Maintains documentation on all hygiene and food safety stadards throughout the operation. 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.

Job Summary: We are looking for an experienced and dynamic Food & Beverage Manager to oversee all aspects of our restaurant's F&B operations. The ideal candidate will be responsible for ensuring high-quality service, managing staff, optimizing costs, and delivering an exceptional guest experience. Key Responsibilities: Oversee daily F&B operations across dining, kitchen, and bar areas. Manage and train service staff to ensure excellent customer service. Monitor food quality, presentation, and hygiene standards. Coordinate with chefs and kitchen staff on menu planning and inventory. Control costs, manage budgets, and track sales performance. Handle guest feedback and resolve complaints professionally. Ensure compliance with health, safety, and licensing regulations. Develop promotions, events, and strategies to increase sales. Requirements: 3+ years of F&B or restaurant management experience. Strong leadership and team management skills. Excellent communication and customer service abilities. Knowledge of food safety, cost control, and POS systems. Ability to work flexible hours, including weekends and holidays. Degree/Diploma in Hospitality or Hotel Management is a plus. Benefits: Competitive salary and performance-based incentives. Meal allowances and staff discounts. Career growth opportunities in a reputed hospitality brand. Role & responsibilities Preferred candidate profile

Kitchen Supervisor oversees daily kitchen operations, ensuring food quality, staff coordination, inventory control, and strict compliance with health and safety standards.

Role & responsibilities Quality Assurance / Quality Controller (FSSAI, FSSC 22000, HACCP compliance required), GMP ETC Preferred candidate profile

Job Title: Production Manager Ready-to-Eat & Frozen Foods Experience Required: 5 to 8 years Location: Por, Vadodara Department: Production / Manufacturing Job Summary We are seeking an experienced and dynamic Production Manager to oversee and manage the manufacturing operations of Ready-to-Eat and Frozen Food products. The candidate will be responsible for ensuring high-quality production, optimizing resources, and maintaining hygiene and food safety standards in accordance with industry and regulatory norms. Key Responsibilities 1. Production Planning & Execution Plan, organize, and control production schedules for RTE and frozen food lines Ensure optimal utilization of manpower, machinery, and materials Achieve daily and monthly production targets within specified timelines 2. Quality & Food Safety Compliance Maintain and monitor quality parameters as per FSSAI,HACCP, and ISO 22000 standards Coordinate with QA/QC for in-process and final product inspections Implement corrective actions to address quality issues 3. Process Optimization & Efficiency Identify areas of improvement in production processes to reduce downtime and wastage Implement lean manufacturing practices and continuous improvement initiatives Monitor KPIs like OEE, yield, and cost per unit 4. People Management Supervise and train production staff, machine operators, and line supervisors Ensure shift planning, attendance management, and team motivation Address employee grievances and foster a productive work environment 5. Equipment & Maintenance Coordination Coordinate with maintenance team for preventive and breakdown maintenance Ensure regular cleaning and sanitation of equipment and work areas Monitor utilities like refrigeration, boilers, and packaging machinery 6. Documentation & Reporting Maintain accurate records of production, inventory, and batch traceability Prepare daily, weekly, and monthly reports for senior management Ensure compliance with audit requirements and documentation standards Qualifications & Experience Bachelors / Masters degree in Food Technology / Food Science / Mechanical Engineering or related field 5 to 8 years of proven experience in production management in RTE and frozen food industry In-depth knowledge of food processing, cold chain logistics, and packaging technologies Strong understanding of FSSAI, HACCP, GMP, and other food safety standards Skills Required Leadership and team management Production planning and resource allocation Strong problem-solving and decision-making abilities Knowledge of ERP systems and production software Excellent communication and interpersonal skills Preferred Industry Background Ready-to-Eat (RTE) Food Products Frozen Food Processing FMCG (Food Division)

Are you ready for a new beginning We need your talent, knowledge and dedication to better our world with biology. Our purpose points the way In Novonesis, we know that solutions rooted in biology can help solve humanity s biggest challenges. Since we began more than a century ago, this has been our guide. It s how weve gotten so far. And it s how well impact the future. Now, more than ever, the world needs change. And with biosolutions, the possibilities for transformation are endless. We re here to better our world with biology. NOVONESIS GLOBAL JOB DESCRIPTION Job Title Process Engineer with food Safety speciality Job Description The objective of this role is to review and support in designing the Process Quality and Food safety aspects for the new green field Finish Goods manufacturing plant. Key responsibility areas include: Define and review the requirements for Compliance with QMS, Food safety, GMP standards & FSSAI requirements in line with Novozymes India and global standard. Ensure high health and Safety standards in all the operations including equipmets and operations facilities. Tasks and responsibilities Review Formulation/Standerdisation Process flow PFD against Food safety compliances and support Engineering consultant on the matter. Responsible for Co-ordination with all relevant stake holders from the project Team, Engineering/consultanting company and SCM Operation Teams for the project delivery. Support on best sutaible Plant Layout preparation support to Engineering company for Supply chain Operation Plant. Material and Man Movement plan preparation for new SCM plant in co-ordination with Project Engineering and Management Team. Review the Equipment selction based on GMP stnadards. Compliance to all Food safety/Regulatory/EHS requirements during early design phase. Review of DQ, IQ, HQ & OQ for new equipment s and delivery of the same for the process. Closely work with SCM- India Operations head on complex decisions considering Plant Scalability and Flexibility in Operation of the Plant prior to Design confirmation/Approvals. Ensure the design and layout for sustainable Food excellence and GMP practices in running plant on long term basis. Coordinate and implement relevant trainings, including GMP, Quality, Food Safety and formulation and Supply Chain Operations specific Trainings for new plant operations. Support in process development and include Quality aspect while SOP preparation. Basic Qualifications B Tech Chemical / Bio Tech with 5 to 8 years of Experience in Food Industry. Additional qualification in FSMS, FSSC 22000, QMS and with Auditing experience is added advantage. Supervisor responsibilities No Reporting lines Head of Supply Chain Operations India Physical requirements ( For North America positions ONLY) NA Candidate profile Candidate should have Experience in working with Global teams and stakeholders Knowledge FSMS, QMS and Auditing Experience is added advantage. Challenges in position You can create an impact by Ensuring the plant design for high level of Safety standards and 100% Compliance to Food Safety and Quality Unlocking your passion by implementing new Digital technologies and processes to ehnace the food excelenece. Language of job advertisement (English default) English Could our purpose be yours Then apply today! At Novonesis we commit to an inclusive recruitment process and equality of opportunity for all our job applicants. We recommend you not to attach a cover letter to your application. Instead, please include a few sentences in your resume/CV about why you are applying. To ensure a fair recruitment process, please refrain from adding a photo in your resume/CV. Novonesis is dedicated to fostering a unique community by embracing and respecting differences. We make all employment decisions based on business needs, ensuring that every individual can thrive, regardless of identity or background such as ethnicity, religion, gender, sexual orientation, age, disability, or veteran status. Want to learn more Learn more about Novonesis, our purpose, and your career opportunities at novonesis.com Not the right fit for you Even if this job isnt the right fit for you, perhaps you know someone who might find it interesting. If so, please feel free to share the job link and encourage them to apply. Thank you for your referral! Please check out our other open positions. The right fit for you could just be a few clicks away. Stay alert: Avoid recruitment scams At Novonesis, we are committed to maintaining a safe and transparent recruitment process. Please be aware of potential scams targeting job seekers and take note of the following: Novonesis will never ask for sensitive personal information, such as bank account details, Social Security numbers, or passwords, at any stage of the hiring process. Novonesis does not make employment offers without conducting interviews with candidates. If you receive suspicious communication claiming to be from Novonesis, please do not share any personal or financial information. We encourage you to verify the legitimacy of the message by contacting us directly through our official channels.

LIMS Master Data Specialist What You ll Do As a LIMS Master Data Specialist you will: Review source documentation for master data objects such as laboratory methods and analysis Create/ build master data objects in the LIMS, including test methods, specifications, sample plans, and instruments Produce builds in an iterative manner Conduct demo / review sessions with key stakeholders, provide support and answer questions from business Ensure data consistency, accuracy, and compliance with internal SOPs and external regulatory requirements (e.g., FDA, ISO, GxP) Support LIMS validation activities, including documentation and testing. Troubleshoot and resolve data-related issues within the LIMS Collaborate with a team of master data builders working across various sites for the LIMS deployment What We re Looking For: 2+ years of experience working with LIMS platforms (Ideally, LabVantage, at a minimum, LabWare, STARLIMS, Thermo Fisher SampleManager) Strong understanding of laboratory operations and data management principles Experience with master data configuration for LIMS systems Excellent attention to detail and problem-solving skills Strong communication and collaboration abilities Experience in a regulated industry (e.g., pharmaceuticals, biotech, food safety) Knowledge of GxP, 21 CFR Part 11, and other regulatory frameworks Bachelor s degree in Life Sciences, Information Technology, or a related field

We are seeking a skilled and passionate Commis II (Tandoor) to join our culinary team in Gandhinagar, India As a key member of our kitchen staff, you will specialize in tandoor cooking, contributing to the creation of authentic and delicious Indian cuisine, Prepare and cook a variety of tandoor dishes, including breads, meats, and vegetables Assist in the preparation of marinades, spice blends, and accompaniments for tandoor items Maintain and operate the tandoor oven, ensuring proper temperature control and cooking techniques Collaborate with other kitchen staff to ensure timely and efficient food preparation Adhere to food safety and hygiene standards in all aspects of food handling and preparation Assist in inventory management and stock rotation for tandoor-related ingredients Contribute to menu development and suggest new tandoor dishes Maintain a clean and organized work station Support other kitchen areas as needed during peak hours Qualifications Proven experience (1-2 years) in a professional kitchen, with a focus on tandoor cooking Proficiency in tandoor cooking techniques and preparation of various Indian dishes Strong knowledge of Indian cuisine, spices, and flavor profiles Excellent knife skills and food preparation abilities Understanding of food safety and hygiene standards, with current food safety certification Ability to work efficiently in a fast-paced kitchen environment Strong time management and organizational skills Team player with excellent communication abilities Culinary diploma or equivalent culinary education preferred Familiarity with local ingredients and flavors of Gandhinagar, India Physical stamina to stand for extended periods and work in a hot kitchen environment Flexibility to work various shifts, including weekends and holidays

Job Purpose and Impact The Director, Poultry Technical Consultancy & Marketing primarily focus on strategic partnership with national key account. He will lead, coach and develop a team to execute the business plan to meet business goals. In this role, you will partner with sales and marketing to identify and execute new business development projects and lead, prioritize and report on the portfolio of new business development projects and drive process improvements and the supporting tools and metrics. Key Accountabilities Develop strong customer relationships at key accounts. Collaborate with sales and marketing leaders on customer segmentation and satisfaction, account planning and the use of related sales applications. Develop Capabilities in Key account team. Design and drive the product portfolio aligned with market trends and customers evolving needs. Innovate to create value to customer and Cargill. Design technical service strategy for the breeder, broiler, layer segments in collaboration with Global SMT & Poultry Team. Develop local poultry consulting team broiler, breeder, layer expertise You will develop plans and deliver results in a fast-changing business and/or regulatory environment while leading and developing a team of experienced professionals and supervisors, exhibiting authority for talent management decisions related to hiring, performance and disciplinary actions. Other duties as assigned. Qualifications MINIMUM QUALIFICATIONS Bachelors degree in veterinary science. Masters degree in animal nutrition\Poultry Science\Veterinary Pathology. Minimum of 10 years of related work experience & 5 years of supervisory experience Other minimum qualifications may apply. PREFERRED QUALIFICATIONS Expertise in poultry Integration. Minimum of 15 years of experience in poultry business. Experience leading a technical team with staff from multiple locations and disciplines. Demonstrated ability to develop customer relationships and trust through technical knowledge and expertise.

Role Description This is a full-time on-site role for a Waiter/Waitress at Delifrance India in Ludhiana/Rajpura/New Delhi. Team Members will be responsible for various day-to-day tasks related to restaurant operations, customer service, and maintaining a clean and organized workspace. They will work collaboratively with other team members to deliver a delightful experience for customers. Qualifications Experience in food services or customer-facing roles Experience of more than 1 year in the hospitality industry. Knowledge of Coffee Machine Strong communication and interpersonal skills Ability to work in a fast-paced environment Attention to detail and commitment to quality Team player attitude and willingness to learn Basic knowledge of food safety and hygiene practices Experience in baking or food preparation is a plus High school diploma or equivalent.

Key Responsibilities of the Director of Food & Beverage: Ensures the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels. Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries. Develops and implements plans where property food & beverage initiatives & hotel targets are achieved. Leads and manages the food & beverage team, fostering a culture of growth, development and performance within the department. Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships with all key stakeholders. Establishes and delivers effective programmes that advance service standards, profitability and cost control. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required. Requirements of the Director of Food & Beverage : Proven experience in food & beverage service with strong problem-solving capabilities. Excellent leadership skills with a hands-on approach and lead-by-example work style. Commitment to exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions, offering advice and recommendations. Personal integrity, with the ability to work in an environment that demands excellence, time and energy. Experienced in using IT systems on various platforms. Strong communication.

Key Responsibilities of the Food & Beverage Manager: Ensures the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels. Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries. Develops and implements plans where property food & beverage initiatives & hotel targets are achieved. Leads and manages the food & beverage team, fostering a culture of growth, development and performance within the department. Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships with all key stakeholders. Establishes and delivers effective programmes that advance service standards, profitability and cost control. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required. Requirements of the Food & Beverage Manager: Proven experience in food & beverage service with strong problem-solving capabilities. Excellent leadership skills with a hands-on approach and lead-by-example work style. Commitment to exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions, offering advice and recommendations. Personal integrity, with the ability to work in an environment that demands excellence, time and energy. Experienced in using IT systems on various platforms. Strong communication skills.

As Demi Chef de PartieConti, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Key Responsibilities of the Demi Chef de Partie: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner Delivers on departmental plans and objectives, where hotel initiatives targets are achieved Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships whilst promoting the company culture and values Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Demi Chef de Partie: Experience in kitchen beneficial but not essential Hands-on approach with a can-do work style commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions taking ownership for duties and tasks assigned Personal integrity, with the ability to work in an environment that demands excellence Experience of working with IT systems on various platforms Strong communication skills

As Sous Chef, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Key Responsibilities of the Sous Chef: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Delivers on plans and objectives where kitchen initiatives hotel targets are achieved Manages the kitchen team fostering a culture of growth, development and performance within the department Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Sous Chef: Proven experience in kitchen with excellent problem-solving capabilities Excellent managerial skills with a hands-on approach and lead-by-example work style commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills

Supports the smooth running of the food beverage department, where all aspects of the guest food beverage service experience are delivered to the highest levels. Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries. Delivers on plans and objectives where food beverage initiatives hotel targets are achieved. Manages the food beverage team fostering a culture of growth, development and performance within the department. Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships with all key stakeholders. Delivers effective programmes that advance service standards, profitability and cost control. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required. Requirements of the Restaurant Manager:. Proven experience in food beverage service with excellent problem-solving capabilities. Excellent managerial skills with a hands-on approach and lead-by-example work style. Commitment to exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions, offering advice and recommendations. Personal integrity, with the ability to work in an environment that demands excellence, time and energy. Experienced in using IT systems on various platforms. Strong communication skills.