1124 Food Safety Jobs - Page 44

Role Description This is a full-time on-site role for a Sr. Kitchen Operations Manager in the Bangalore location at Gourmet Garden. The Sr. Kitchen Operations Manager will be responsible for overseeing day-to-day kitchen operations of vegetables & fruits cuts section, managing kitchen staff, ensuring food quality and safety standards, inventory management, and developing operational strategies to optimize efficiency. Roles and Responsibilities of Senior Manager Central Operations Broadly, the role will comprise of 3 main areas of focus (not exhaustive) 1) Owning Kitchen and perishable non-F&V category expansion: a) This comprises the cuts range, and future juices, pulps, semi-processed range of F&V, and also comprises breads and cheese. b) The stream would entail operational excellence and sourcing optimization for these offerings- improving operational processes, mechanization, talent acquisition and development, and customer interfacing. 2) Building B2B & Horeca pipeline of customers: a) This would entail prospecting, engaging, qualifying, and converting customers who are corporate kitchens, food service providers, Horeca partners among others. b) Sales and gross margins from customers shall be key KPIs. 3) Assisting in priority operations initiatives: Qualifications Experience in Kitchen Operations Management and Staff Management Knowledge of Food Safety and Quality Standards Strong Inventory Management Skills Excellent Communication and Leadership Skills Ability to work in a fast-paced environment Bachelor's degree in Hospitality Management, Culinary Arts, or related field.

Hiring For - Assistant Manager/Senior Executive Packaging to lead packaging operations in the spices industry. Key Responsibilities: Oversee packaging strategies for food-grade products. Ensure compliance with FSSAI, EU, and USFDA regulations. Manage labeling, filling, and sealing procedures. Collaborate with procurement for cost-saving initiatives. Supervise a high-performance packaging team. Assist in budgeting, production scheduling, and pricing decisions. Qualifications: 4- 7 years of experience in packaging. IIP, CIPET, or PGD in Packaging. Expertise in food packaging compliance and process optimization.

Welcoming guests, assisting with table service, stocking supplies, and ensuring a smooth dining experience.

Urgent Hiring: Microbiologists (47 Years Experience) Are you a skilled Microbiologist with a passion for quality and precision? Join our growing team in Moga and contribute to excellence in the spice industry! Position: Microbiologist Qualification: B.Sc in Microbiology Experience: 4 to 7 Years Industry: Spices & Food Manufacturing Location: Moga, Punjab Salary: 22,000 28,000 (based on experience) We're looking for professionals who are detail-oriented, passionate about microbiological testing, and eager to grow in a fast-paced industry. Interested or know someone who fits? Send your resume at mansi.sharma@manpower.co.in

Role & responsibilities Responsible for ensuring first time right product commercialization through: Effective transfer of technology from R&D to operations Training of people on the new process/change Conduction of risk/hazard analysis and ensure their mitigation before commercialization Development of a comprehensive technology transfer document containing all relevant information like process parameters, product specification, testing frequencies, sampling size etc. To conduct risk/hazard analysis in order to check suitability of the new product for commercialization and ensure other products are not impacted. To support design team and plant packaging technologist in transit studies to understand transportation impact. Support design team in ensuring product acceptability through organization of internal sensory sessions. Lead the development of sensory panel through effective identification and training of panellists. To support the design team in execution of continuous improvement projects. To support in continual review of system, processes and procedure and come up with any future risks, issues, threats etc and propose revisions/actions. Support in Creating a culture of food safety and Quality among all the food handlers through conduction of various activities like Food Safety Trainings, Workshop, Quizzes etc

Customer Experience Process oriented - should be able to impliment follow all set food beverage SOP Restaurant food rating Section food rating Ensure minimisation of dispatch related errors Regular food testing at the unit for quality quantity being served All food safety and hygiene level in place at unit Audit targets achivedAll products available at unit to serve 100% satisfaction Set targets for CAPD to be achieved (Ar_P, O_D Prep Time)Continuous follow-up with filed ops for order pickup by DEs (For Delay in pickup) All products serve within self life Financial Achieving AOP (All controllable cost)Opening Closing checklist followe'd Control Food Cost Wastages Restaurant Rating (Focus on Product)Optimum use of labour at the unit Forecasting sales Ensure right indent is done as per sales forcast Daily reports as per brand sop Daily Inventory check Proper GRN process at the unit to be followe'd Follow-up with respective teams for smooth functioning of the unit Coordinate with finance team for utility payment Correct Mid month Monthly MIS Proper management for petty cash expense and strive towards reducing petty cast expenses Daily self Life check to ensure minimum spillage Brand Marketing Plan LSM activity for new launch product LSM activity to increase orders People Management One on One with team Member Regular RNR Employee engagement activities Personal hygiene for team members Daily briefing with the team Retention of people As per set target Ensure every team member is trained on Brand SOP Training team members for next level responsibility / Growth (Operations)Refresher Training of team Duty Roaster Process / Initatives Follow Impliment Brand SOPs at the unit level

Customer Experience Process oriented - should be able to implement follow all set food beverage SOP Restaurant food rating Section food rating Ensure minimization of dispatch related errors Regular food testing at the unit for quality quantity being served All food safety and hygiene level in place at unit Audit targets achieved All products available at unit to serve 100% satisfaction Set targets for CAPD to be achieved (Ar_P, O_D Prep Time) Continuous follow-up with filed ops for order pickup by DEs (For Delay in pickup) All products serve within self life Financial Achieving AOP (All controllable cost) Opening Closing checklist followe'd Control Food Cost Wastage Restaurant Rating (Focus on Product) Optimum use of Labours at the unit Forecasting sales Ensure right indent is done as per sales forecast Daily reports as per brand sop Daily Inventory check Proper GRN process at the unit to be followe'd Follow-up with respective teams for smooth functioning of the unit Coordinate with finance team for utility payment Correct Mid month Monthly MIS Proper management for petty cash expense and strive towards reducing petty cast expenses Daily self Life check to ensure minimum spillage Brand Marketing Plan LSM activity for new launch product LSM activity to increase orders People Management One on One with team Member Regular RNR Employee engagement activities Personal hygiene for team members Daily briefing with the team Retention of people As per set target Ensure every team member is trained on Brand SOP Training team members for next level responsibility / Growth (Operations) Refresher Training of team Duty Roaster Process / Initiatives Follow Implement Brand SOPs at the unit level

Customer Experience Process oriented - should be able to impliment follow all set food beverage SOP Restaurant food rating Section food rating Ensure minimi sation of dispatch related errors Regular food testing at the unit for quality quantity being served All food safety and hygiene level in place at unit Audit targets achived All products available at unit to serve 100% satisfaction Set targets for CAPD to be achieved (Ar_P, O_D Prep Time)Continuous follow-up with filed ops for order pickup by DEs (For Delay in pickup)All products serve within self life Financial Achieving AOP (All controllable cost)Opening Closing checklist followe'd Control Food Cost Wastages Restaurant Rating (Focus on Product)Optimum use of labour at the unit Forecasting sales Ensure right indent is done as per sales forcastDaily reports as per brand sop Daily Inventory check Proper GRN process at the unit to be followe'd Follow-up with respective teams for smooth functioning of the unit Coordinate with finance team for utility paymentCorrect Mid month Monthly MISProper management for petty cash expense and strive towards reducing petty cast expensesDaily self Life check to ensure minimum spillage Brand MarketingPlan LSM activity for new launch productLSM activity to increase ordersPeople ManagementOne on One with team Member Regular RNREmployee engagement activitiesPersonal hygiene for team membersDaily briefing with the teamRetention of people As per set target Ensure every team member is trained on Brand SOPTraining team members for next level responsibility / Growth (Operations)Refresher Training of teamDuty RoasterProcess / InitativesFollow Impliment Brand SOPs at the unit level

About us Established in 1962, Defence Bakery stands as a revered pillar of Delhis culinary landscape, renowned for its rich heritage and steadfast dedication to quality. As one of the citys oldest bakery, Patisserie, and Confectionery establishments, we take pride in our simple yet authentic approach to business, which has propelled us to consistent growth over the years. In 2018, it successfully launched its sister brand Alma Bakery and Cafe with a deep-rooted commitment to delivering excellence in culinary delights to the discerning palates of Noida. We are deeply dedicated to fostering a sustainable community through our core values of innovation, a people-first approach, and excellent legacy products & services. For further details please visit us at www.defencebakery.in and www.almafoods.in for more details. Job Summary The Commis is responsible for preparing food and supporting the senior kitchen team in daily operations. This role requires a focus on quality, hygiene, and safety standards, contributing to an efficient, high-quality kitchen environment. Key Responsibilities Food Preparation: Assist in the preparation and presentation of dishes, ensuring adherence to recipes, portion sizes, and quality standards. Cooking Support: Execute tasks assigned by senior chefs, including chopping, preparing ingredients, and basic cooking, to maintain the kitchen s smooth operation. Kitchen Hygiene and Safety: Maintain high standards of cleanliness in all kitchen areas, including equipment and utensils, following safety and hygiene protocols. Inventory Management: Monitor ingredients and supplies, informing senior staff of shortages and assisting in stock rotation to minimize waste. Quality Control: Ensure all dishes meet quality standards, checking for consistency, taste, and appearance as per company requirements. Learning & Development: Show a willingness to learn and grow within the culinary field, supporting senior chefs in new menu items or techniques. Requirements Prior experience in a kitchen environment (1-2 years preferred) Knowledge of basic cooking techniques and food safety regulations Ability to work under pressure and handle multiple tasks Strong team player with good communication skills Attention to detail and commitment to quality Working Conditions Must be able to work flexible hours, including weekends and holidays. Ability to stand for extended periods and lift heavy items when needed. For

About Us SELCO Foundation, a not-for-profit, engages in field-based R&D and ecosystem building for development of decentralized renewable energy solutions that alleviate poverty in urban, rural, and tribal poor areas. The organization works across verticals such as energy access, build environment, health, skill development, energy entrepreneurs and partners from various developmental sectors. Foundation seeks to inspire and implement socially, financially, and environmentally inclusive solutions by improving access to sustainable energy. One Health Centre, Meghalaya The One Health Centre in Meghalaya is established to foster collaboration across public health, environmental science, veterinary medicine, and data analytics to address complex health challenges at the human-animal-environment interface. This approach aligns with global efforts to prevent and mitigate zoonotic diseases, environmental hazards, and public health crises. Objectives Strengthen interdisciplinary collaboration to identify and respond to health threats. Monitor and mitigate zoonotic disease transmission. Enhance data-driven decision-making for health and environmental sustainability. Promote knowledge sharing and capacity building in One Health practices. Role: We are seeking passionate and dedicated individuals to join our team in setting up a groundbreaking One Health Initiative in Meghalaya. This project, a collaborative effort between Selco Foundation and NHM, Meghalaya, aims to establish One Health Center in Shillong by addressing the interconnectedness of human, animal, and environmental health through a multidisciplinary approach. The initiative will focus on various areas, including: Zoonotic disease prevention and control: Identifying and addressing diseases that can spread between animals and humans, such as rabies, influenza, and emerging infectious diseases. Food safety and hygiene: Promoting safe food handling practices to reduce the risk of foodborne illnesses. Environmental health: Addressing environmental factors that impact human health, such as water quality, air pollution, and climate change. Community engagement and education: Empowering communities to take ownership of their health and adopt healthy behaviors. By implementing these strategies, the One Health Initiative in Meghalaya aims to improve the overall health and well-being of the States population. Address human health concerns, oversee disease prevention strategies, and support outbreak responses within the One Health framework. Responsibilities: Conduct surveillance and risk assessment for infectious and non-infectious diseases. Develop and implement health policies aligned with One Health objectives. Collaborate with other disciplines on health education and community outreach. Review of epidemiological data and provide feedback to the Program. Hands-on training of personnel in Public Health aspects Undertake any other activities/tasks as assigned by the supervisors. Development of Public Health Plan (prevention strategies) with respect to One Health Essential Qualification: Master s in Public Health or Epidemiology from a recognized University Broad knowledge and understanding of disease surveillance system, epidemiology and Public Health practice. Experience: At least three years experience in the public health or epidemiology of post-qualification. Relevant experience in public health preferably in disease surveillance and outbreak investigations Age Limit: Below 50 years Must be agile and willing to travel throughout the State. Apply now! To apply for the position of Public Health Specialist- One Health , please click Here

Urgent Hiring for QA Officer Shift Chemist @ Keshwana, Rajasthan. Company Description VRB Consumer Products Pvt Ltd is a leading condiments and sauce company in India with a strong focus on quality, innovation, and better-for-you products. We have a pan-India distribution network and offer authentic flavors through our world-class manufacturing facility. At Veeba, we are proud to make high-quality food products in India. Role Description We are seeking a QA Officer Shift Chemist to join our team. The candidate will be responsible for To Analysis the regular testing as per running products. To Take a sample of products, potable water, packaging material, and raw material etc. Preparing test solutions, compounds, and reagents for conducting tests and advising and coordinating test procedure. Operate, maintain, troubleshoot, calibrate and test laboratory equipment and relevant. Evaluation and ensuring compliance with laboratory safety procedure and standard. Validating the prepared reagent for testing. Documentation of tests conducted. Line verification to understand the testing receiving sample. Confirmation of cleaning process. Testing protocol to be checked with standards. Verification of Control sample testing as per defined frequency. Check for the quality plan and test as per QA plan. Inform the wrong testing. Investigate on out of specification. Being as trainer helper/food handler. Testing of R & D Sample and generate the report. Desired Candidate Profile 2-6 years of experience in a similar role as QA Officer Shift Chemist or Lab Technician. Bachelor's degree in Food Technology (B.Sc), Food Science (B.Sc), Microbiology (B.Sc), or related field. Strong knowledge of Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Points (HACCP), International Organization for Standardization (ISO) standards.

Role & responsibilities Maintain Cleanliness : Ensure proper hygiene and sanitation practices in the food processing environment to prevent contamination. Control Temperatures : Keep food at the right temperatures during production to prevent bacteria growth. Use Safe Materials : Use safe and approved materials and packaging to avoid food contamination. Follow Safety Guidelines : Stick to food safety rules to maintain the quality and safety of the final product. Test for Contaminants : Regularly test for harmful pathogens or contaminants in food. Proper Labeling : Accurately label food with ingredients, allergens, and expiration dates to inform consumers. Preferred candidate profile Preferred : Degree or certification in Food Science, Food Technology, or a related field. Perks and benefits Food and Accomadation Available Career Development : Training and opportunities for growth Relocation Assistance : Help with moving if you need to relocate for the job. Gross : 35 K Exp : 2 to 4 Years If you are interested, Please share your CV to chandramouli.r@sodexo.com

Role: Sous Chef Location : OMR Chennai Site : Reputed Hospital Total Exp : 6 to 11 Years Gross : 55000 Job description Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu. If Interested Please share me your resume to chandramouli.r@sodexo.com

About the job: We are seeking a skilled and dedicated Chef Commis 2 to lead and manage the kitchen operations at the outlet. Key responsibilities:- 1. Prepare and present high-quality food items. 2. Ensure kitchen hygiene, cleanliness, and food safety standards. 3. Manage inventory and coordinate daily kitchen requirements. 4. Maintain consistency in taste and presentation. 5. Take full ownership of the kitchen in the absence of a senior chef. Note: Multiple openings of multiple profiles (Barista, Front desk, All rounder) at different locations in Maharashtra: Sangali, Sanjay Ghodawat Univ, and Ichalkaranji. Note: 1. Working hours: 9.5-11 hours. 2. 26 days working. Who can apply: Only those candidates can apply who: are from Kolhapur, Sangli, Ichalkaranji, Belgaum, Maharashtra only Salary: ₹ 2,00,000 - 2,40,000 /year Experience: 0 year(s) Deadline: 2025-06-13 23:59:59 Skills required: Time Management, Multitasking, Teamwork, Culinary Arts and Food Safety Other Requirements: 1. Minimum qualification: Hotel management degree/Diploma/12th grade. About Company: We are a fast-growing startup revolutionizing the home services industry by offering quick and reliable solutions within just 15 minutes. Through a hyperlocal network of trained and verified professionals, we aim to provide seamless, high-quality services to customers at their doorstep. Our mission is to redefine convenience by ensuring fast response times, excellent customer support, and a tech-driven approach to service fulfillment. As we continue to expand, we are looking for passionate and dynamic individuals to join our team and contribute to our vision of making home services more efficient and accessible.

Job TitleDIETITIAN PROFILE Job Code HREQ2017/12/66 --> Job Location Kolkata Experience 2-5 yrs Gender Male/ Female Job Details we have a requirements for a dietitian. Salary Per Year 1-2L Apply Now

Job TitleHR-food/spices Job Code HREQ2017/12/66 --> Job Location Kolkata Experience 3-5years Gender Male/ Female Job Details Urgently required an HR with experience of 3-4years in the field of food & spices Salary Per Year 2-4lpa Apply Now

Deputy Area Manager oversees franchise operations, ensuring compliance with company standards. Key duties include sales monitoring, staff management, outlet visits, issue resolution, inventory control, customer feedback handling, and quality audits.

Role & responsibilities 1) Establish, Implement and maintain FSMS and Conduct gap analysis for FSMS implementation 2)Conduct Management Review Meeting. Report top management on the effectiveness and suitability of FSMS. 3)Manage and organize work of food safety team. 4)Ensure relevant training and competencies for the food safety team. 5)Plan yearly Internal Audit calendar and execute audits. Evaluate auditor, audit progress and summarize audit findings and CA. 6)Ensure compliance of Food safety related statutory and regulatory requirements like FSSAI license, legal metrology etc. 7)Handling international certification like ISO 22000 / FSSC 22000 / HALAL. 10)Prepare training materials and deliver in-house trainings on food safety/quality/process related topics. 8)Frame customer complaint register format, register received complaints, conduct root cause analysis and implement corrective action. 9)Manage all QC (Chemical, Microbiological and Application analysis) activities. Analyze QC reports and present in monthly report in monthly management meeting. 10)Establish HACCP plan, document and review as per adequacy. 11)Establish and implement validation and verification for control measure (OPRP and CCP) 12)Ensure compliance to PRP and Schedule IV checklist. 13)Establish, implement and maintain Food Defense and Food Fraud plan. And conduct VACCP and TACCP assessment. 14)Ensure effectiveness of recall and Traceability procedures. 15)Develop SOPs / work instructions and review as per the document control procedure. 16)Ensure compliance of external lab analysis requirements. 17)Take decision on non-conforming materials and implement corrective action. Preferred candidate profile 10 years experience in Food manufacturing industry

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

Supervising kitchen staff, including chefs, cooks, and kitchen assistants Assigning duties and responsibilities to kitchen staff, and ensuring that they are performed efficiently and effectively Monitoring food preparation and cooking processes to ensure that food quality and safety standards are met Ensuring that all kitchen equipment and tools are in good working condition and properly maintained Ordering and managing inventory of food supplies, ingredients, and kitchen equipment Ensuring compliance with health and safety regulations and sanitation standards Collaborating with the head chef or kitchen manager to develop menus, create new dishes, and plan special events or promotions Maintaining a positive and professional work environment in the kitchen Assisting in the recruitment, training, and performance evaluation of kitchen staff Excellent leadership, communication, and interpersonal skills

€¢ Develop new menu options based on seasonal changes and customer demand. €¢ Assist with the preparation and planning of meal designs. €¢ Ensure that kitchen activities operate in a timely manner. €¢ Resolve customer problems and concerns personally. €¢ Monitor and record inventory, and if necessary, order new supplies. €¢ Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

€¢ Develop new menu options based on seasonal changes and customer demand. €¢ Assist with the preparation and planning of meal designs. €¢ Ensure that kitchen activities operate in a timely manner. €¢ Resolve customer problems and concerns personally. €¢ Monitor and record inventory, and if necessary, order new supplies. €¢ Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Role & responsibilities Ensures product quality in his area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods. Assures food production of the assigned area and gives the right instructions to team to maintain the food production up to standard and Assures minimum food spoilage. Supervises product delivery, ensuring quality and consistency, adequate production quantities, correct execution methods, and picture presentation as the minimum standard. Effectively supervise assigned Galley Staff during operational activity, including monitoring compliance with production and storage requirement such as temperature/ blast-chiller log recording. Always participate to the daily meeting with the Galley management and organizes staff meetings to deliver information on the menus, upcoming production, and events, according to Company Standard. Always controls food consumption in the assigned food production areas trough portions and production control, ensure batch cooking/ preparation process is practice and always meet the cost target. Thinks strategically. Has abroad and forward-thinking approach, focuses on financial results. Continually trains the staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product. Ensures appropriate training and orientation is provided to new-to- vessel / first contract Galley staff. Maintains current, accurate knowledge of public health standards and ensures continuous compliance with all hotel related public health policies. Preferred candidate profile 1. Should have 10 years of schooling 2. Should have fluent english communication 3. Worked in 5 & 4 star hotel or renowned 5 dinning resturant in same capacity Perks and benefits 1. This position will involve travelling to various countries with out any cost. 2. No Cost and comfortable shared cabin accommodations 3. Free meals 4. Exceptional amenities 5. Extensive learning and recreational programs available to all of teammates.

He will be responsible for the entire operations/ running of the plant. Will be authorized to take decisions for the smooth operations and will be expected to do some problem solving on a daily basis. Working hours: 7am to 4pm Send CV 9911147805

Handling of chemical & microbiological departments (Testing,coordination,problem solving) Determination of analysis of all Raw materials received Relevant testing of all Packing material as per ISI, PFA act/company specifications Ensure cleanliness Required Candidate profile Chemical & microbiological analysis of all Raw material. In-process sampling Calibration of instruments Get products check externally from approved laboratories Chemical check of Process water