1079 Food Safety Jobs - Page 5

Key Responsibilities of the Executive 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 Executive 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

Key Responsibilities: Prepare and cook continental dishes to the highest standards. Assist the Chef de Partie in managing daily kitchen operations. Ensure mise en place is ready for service. Follow recipes and presentation specifications as directed. Maintain cleanliness and hygiene in all kitchen areas in compliance with food safety standards. Assist in inventory control, stock rotation, and proper storage of food. Ensure minimal wastage and proper portion control. Collaborate with the team to develop new menu items and specials. Maintain high personal grooming and uniform standards.

Key Responsibilities: Prepare and cook continental dishes to the highest standards. Assist the Chef de Partie in managing daily kitchen operations. Ensure mise en place is ready for service. Follow recipes and presentation specifications as directed. Maintain cleanliness and hygiene in all kitchen areas in compliance with food safety standards. Assist in inventory control, stock rotation, and proper storage of food. Ensure minimal wastage and proper portion control. Collaborate with the team to develop new menu items and specials. Maintain high personal grooming and uniform standards.

Key Responsibilities: Prepare and cook continental dishes to the highest standards. Assist the Chef de Partie in managing daily kitchen operations. Ensure mise en place is ready for service. Follow recipes and presentation specifications as directed. Maintain cleanliness and hygiene in all kitchen areas in compliance with food safety standards. Assist in inventory control, stock rotation, and proper storage of food. Ensure minimal wastage and proper portion control. Collaborate with the team to develop new menu items and specials. Maintain high personal grooming and uniform standards.

What will I be doing As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Responsible for restaurant food production, including breakfast, room order, dinner and staff meal. Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating. Maintain compliance with FSAA requirements in all aspects of hotel operations. Operate all equipment, appliances and machines properly. Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas. Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication. To do takeout work or work outside the kitchen when required. Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue. Respond to each request to the satisfaction of the guest. Active learning and appropriate change where required. Accept constructive criticism with an open mind. Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions. Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return. Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary. Ensure that recipes and costs exist and are updated. Monitor the quality and quantity of food to ensure the maximum economy of raw materials. Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef. Check the quality of food prepared by staff according to the required standards and make necessary adjustments. Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment. Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully. Understand, practice and promote the teams working methods at all times to achieve the mission and objectives and the overall standards of the department. Ensure that all staff are fully aware of the hotels fire and life safety / emergency procedures Adopt the hotels safety policy. Perform any other reasonable duties and duties as assigned. What are we looking for High school or equivalent, preferably from a professional culinary school. 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant

As the Demi Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Supervise work operations. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Demi Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Junior Middle School graduate or above. Minimum of 3 years as Cook in Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. At least 1 year as Commis I in an international brand hotel or individual restaurant with high standards. Possess a valid health certificate. Proficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen) Must have a variety of seafood and meat processing techniques. Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen) Proficient in pastry and bread baking techniques. (For Pastry Kitchen) Able to work with and consume all products and ingredients. Able to set priorities and complete tasks in a timely manner. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Possess good leadership and training skills. Up to date with sanitation classes. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred.

Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for High school graduate. At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.

As a Store Executive , your primary responsibility is to manage and maintain the material stores for the hotel efficiently, ensuring smooth inventory management and compliance with procurement and operational standards. Your key duties include: Material Management : Oversee the overall management of the material stores, ensuring the availability of materials while maintaining minimum stock levels. Material Ordering : Place material orders and ensure timely follow-up for deliveries. Process challans and ensure that materials are received in the required quantities and specifications. Stock Monitoring : Regularly monitor material consumption and stock availability. Maintain accurate stock records and ensure that minimum stock values are adhered to. Audit and Compliance : Conduct quarterly audits of the material inventory to ensure accurate tracking and adherence to standard procedures. Generate stock summary reports with correct attributes, including material codes, WBS, and plant code formalities. Material Requisitions : Prepare material purchase requisitions with proper justifications, ensuring alignment with the hotel's budget and material requirements. Vendor Relations : Follow up regularly with vendors to ensure timely delivery of materials according to purchase orders. Monitor vendor compliance with required documentation, including vendor codes, registration, and VAT certificates. SAP Management : Use SAP for managing all material-related activities, including asset tracking and monitoring the closure of breakdown and PPM orders. Implementation of SAP MM Module : Continuously implement and monitor the SAP MM module to ensure effective material management and accurate data entry. Material Consumption Reporting : Prepare monthly and quarterly reports detailing material consumption, identifying trends and areas for cost optimization. General Store and Inventory Management : Ensure the correct application of material codes and relevant WBS and plant codes. Keep records of material movements, following standard procedures such as MIGO, GR, GI, GRN, and GT. What are we looking for A Store Executive serving Hilton Brands should always maintain a guest-focused mindset and work collaboratively with other team members. To successfully fill this role, you should: Attention to Detail : Ensure all inventory and material management tasks are executed with precision and accuracy. Time Management and Organizational Skills : Be able to handle multiple tasks efficiently, prioritize daily operations, and manage time effectively. Communication Skills : Demonstrate strong communication skills to collaborate with vendors, internal teams, and other stakeholders. Knowledge of SAP MM Module : Have practical experience with the SAP MM module for materials management, ensuring smooth integration of processes. Problem-Solving Abilities : Exhibit strong problem-solving skills, especially when addressing issues related to stock shortages or vendor delays. Vendor Management : Demonstrate the ability to maintain good relationships with vendors and ensure timely delivery of materials. Compliance and Auditing Skills : Be able to perform inventory audits and ensure compliance with standard operating procedures and policies. If you have strong organizational skills, attention to detail, and experience in material management, this position provides an opportunity to contribute significantly to the hotel's operational efficiency and success.

A Chef de Partie is responsible for supervising staff and ensuring high standards of food preparation and presentation, delivering an exceptional experience for both guests and team members. The Chef de Partie will also contribute to food cost control and overall kitchen efficiency. What will I be doing As a Chef de Partie, your responsibilities will include: Food Preparation Standards : Ensure all food preparation meets the required standards of quality, presentation, and safety. Food Presentation : Prepare and present high-quality food to the highest standards. Staff Supervision : Supervise kitchen staff, ensuring they maintain high levels of productivity and adherence to kitchen procedures. Hygiene & Cleanliness : Maintain cleanliness in all working areas, ensuring no cross-contamination and adherence to health and safety standards. Mis-en-place Preparation : Prepare all mis-en-place for relevant menus, ensuring all ingredients are ready for cooking. Guest Queries : Assist in resolving guest queries in a timely and efficient manner, ensuring guest satisfaction. Quality Control : Ensure all foodstuffs are of the highest quality, stored correctly, and meet food safety regulations. Cost Control : Contribute to controlling costs, improving gross profit margins, and meeting departmental financial targets. Cross-departmental Collaboration : Assist other departments whenever necessary and maintain good working relationships with all hotel teams. Staff Training : Assist the Head Chef and Sous Chef in training kitchen staff in company procedures and food safety standards. Reporting : Report any maintenance, hygiene, or hazard issues to ensure a safe and efficient kitchen environment. Compliance : Adhere to hotel security, fire regulations, and all health, safety, and food safety legislation. Environmental Awareness : Be environmentally conscious, helping to reduce waste and ensuring sustainability in kitchen operations. What are we looking for A Chef de Partie serving Hilton Brands should exhibit the following qualities and skills: Team-Oriented : A collaborative attitude, with the ability to work effectively with other kitchen and hotel staff. Attention to Detail : A commitment to maintaining the highest standards in food preparation, presentation, and hygiene. Leadership : Ability to supervise and guide kitchen staff, ensuring all work is carried out according to procedures and standards. Problem Solver : Ability to efficiently resolve guest queries and challenges within the kitchen environment. Cost-Conscious : An understanding of food cost controls and a proactive approach to improving profitability. Food Safety Knowledge : Thorough knowledge of health, safety, and food safety legislation and standards. Organized : Excellent time management and organizational skills, with a focus on preparing and executing menus efficiently. Adaptable : A flexible attitude, ready to assist in other areas of the kitchen or hotel as needed.

Description We are seeking an experienced Chinese Cook to join our team. The ideal candidate should have 1-11 years of experience in preparing authentic Chinese cuisine using traditional and modern cooking techniques. The candidate must have a passion for creating delicious and visually appealing dishes that meet our customers expectations. The position is based in India and requires the candidate to work in a fast-paced and dynamic environment. Responsibilities Prepare and cook authentic Chinese dishes using traditional and modern cooking techniques Ensure all dishes are prepared to the highest standards of quality and presentation Develop new and innovative recipes while maintaining consistency in existing menu items Manage inventory and ensure all ingredients are available and fresh Ensure that the kitchen area is clean and organized at all times Train and supervise junior kitchen staff members Collaborate with the restaurant management team to develop new menus and promotional offers Adhere to all health and safety regulations Skills and Qualifications 1 year to maximum years of experience as a Chinese Cook Proven ability to prepare and cook authentic Chinese cuisine using traditional and modern cooking techniques Strong knowledge of Chinese culinary traditions and ingredients Ability to work in a fast-paced and dynamic environment Excellent communication and interpersonal skills Ability to work well in a team environment Strong organizational and time management skills Ability to work flexible hours, including evenings and weekends Relevant culinary certification or diploma preferred CONTACT DETAILS- +91-9818300206 CONTACT PERSON NAME- ARJUN LOCATION- INDIRAPURAM, GHAZIABAD

Description We are seeking a talented Cook / Chefs for international countries like Canada, Germany Poland, Singapore etc. Benefits: Accommodation, Meals, Transportation, Travel Allowances, Medical facilities will be provide by the employer side. Flight air tickets will be provided Starting & basic salary 3500 USD TO 8500 USD. Free education + Medical for children INTERVIEW MODE- SKYPE & ZOOM NOTE: If you are looking for ABROAD OPPORTUNITIES in LESS amount, Please feel free to contact us IMPORTANT- PAY AFTER VISA Contact: +91 9818300206 Contact person Name- Ankita Arora

Urgent Hiring Alert! Eduvengers Global Services Pvt. Ltd. is looking for talented professionals in the HOSPITALITY sector to join our growing team. OPEN COUNTRIES: 1. SINGAPORE 2. GERMANY 3. IRELAND 4. UNITED KINGDOM 5. CANADA 6. LUXEMBOURG 7. MIDDLE EAST 8. EUROPE Open Positions: Cook/Chef Restaurant Manager/Supervisor Bartenders F&B Service Housekeeping Why Join Us Accommodation & Travel Allowances Meals and Medical facilities will be provided Competitive salary packages Opportunities to work with leading organizations Professional growth and development Location: How to Apply Contact: +91 9818300206 (WHATSAPP AVAILABLE) Email: [HIDDEN TEXT] www.eduvengersglobal.com Apply Now! Don't miss out on this exciting opportunity! Let us help you illuminate your pathway to success! For any additional details or guidance, reach out to us. Join Eduvengers Global Services and step into a brighter future!

As a Chef specializing in South Indian cuisine, your primary responsibility will be to prepare and cook a variety of South Indian dishes with precision and authenticity. You will be expected to develop and innovate menu items while also maintaining traditional recipes to meet the expectations of our customers. Additionally, you will oversee kitchen staff to ensure efficient kitchen operations and manage inventory by ordering supplies as needed. It will be crucial for you to ensure strict adherence to all food safety and hygiene standards to guarantee the quality of our dishes. You will also play a key role in training and mentoring junior chefs and kitchen assistants to maintain high standards in our kitchen. Collaboration with management for planning and executing special events and promotions will be an integral part of your role. Your expertise in South Indian cooking techniques and recipes will be highly valued, along with your skills in menu planning and development, inventory management, and ensuring food safety and hygiene practices. Effective team leadership, time management, and creativity in culinary arts will be essential for success in this role. Your dedication to customer service orientation will contribute to maintaining high levels of customer satisfaction. This is a full-time position with the benefit of food provided. A Diploma in a related field is preferred, and a minimum of 4 years of experience as a Chef specializing in South Indian cuisine is also preferred. Proficiency in Malayalam is preferred due to the work location being in person.,

As a Production Line Assistant in Mumbai, you will be responsible for supporting the production line by assisting in prep, basic chocolate work, and finishing tasks under constant supervision. Your duties will include measuring, weighing, chopping, organizing ingredients, and ensuring the cleanliness of moulds and tools. You will also participate in activities such as mould filling, bar demoulding, dragee setup, and packing as per training provided. It is crucial to maintain strict hygiene and cleanliness standards throughout your shifts. Additionally, you will have the opportunity to enhance your chocolate knowledge and skills through on-the-job learning. The ideal candidate for this role should have entry-level to 1 year of experience (chocolate exposure is a bonus). A strong interest in working with chocolate and a desire to grow within the craft are essential qualities. You should be comfortable in kitchen environments, possess food safety discipline, and be adept at working within team workflows. A positive attitude, physical stamina, and a high willingness to follow instructions are also key attributes for success in this position.,

Role & responsibilities Lead and supervise the Quality Assurance and Quality Control operations for the Milk Department. Ensure all incoming raw milk, in-process checks, and final product tests meet required quality and microbiological standards. Develop, implement, and monitor HACCP, GMP, and other food safety protocols. Conduct routine microbiological testing of milk and milk-based products. Maintain calibration of laboratory equipment and ensure accurate and timely reporting of results. Monitor and evaluate supplier milk quality and ensure traceability and documentation. Handle non-conformance, root cause analysis, and corrective/preventive actions (CAPA). Liaise with procurement, production, and supply chain teams to maintain consistent quality. Train and develop quality lab and production staff on hygiene, food safety, and best practices. Ensure compliance with FSSAI, ISO 22000, and other relevant certifications and audits. Prepare reports and documentation for internal review and external regulatory inspections. Qualifications and Experience: Educational Qualification: B.Tech (Dairy Technology / Food Technology) M.Sc. in Microbiology / Food Microbiology Experience: Minimum 812 years of relevant experience in quality assurance/quality control in a dairy plant, with specific experience in milk processing.

As the Sous Chef/Senior Chef de Partie at our fine-dining restaurant, you will be responsible for overseeing all aspects of kitchen operations to ensure the highest standards of food quality, presentation, and service. You will supervise and mentor kitchen staff, providing guidance, training, and feedback to Chef de Parties, Commis Chefs, and Kitchen Assistants. Collaborating with the Culinary Head, you will contribute to menu planning, development, and execution by incorporating innovative and seasonal ingredients while maintaining the restaurant's culinary identity. Your role will also involve ensuring kitchen activities comply with food safety and sanitation regulations, maintaining cleanliness and organization in all food preparation areas. You will manage inventory levels, ordering, and stock rotation to minimize waste and ensure ingredient freshness while optimizing cost control and budget management. Additionally, you will oversee the preparation and execution of complex dishes and specialty items to ensure a flawless dining experience. Leading by example, you will uphold culinary standards, professionalism, and teamwork to foster a positive and collaborative work environment. You will assist in scheduling, labor cost management, and staffing decisions to ensure adequate coverage and optimal productivity. Active participation in menu tastings, kitchen meetings, and performance evaluations is expected, where you can contribute ideas for improvement and innovation. To succeed in this role, you should have proven experience as a Sous Chef or Senior Chef de Partie in a fine-dining restaurant environment. A culinary degree or equivalent qualification from a recognized culinary institution is required. You should possess strong knowledge of Italian, Continental, and European cuisine, including traditional techniques and contemporary trends. Strong leadership and management skills are essential, along with exceptional culinary skills, attention to detail, and a passion for excellence. Your ability to work effectively in a fast-paced environment, prioritize tasks, and maintain composure under pressure will be crucial. Excellent communication and interpersonal skills are necessary for effective collaboration with colleagues at all levels. Being detail-oriented with a focus on quality, consistency, and guest satisfaction is key. Flexibility to work evenings, weekends, and holidays as required is also expected to excel in this role.,

You are hiring a Mess In charge for a residential CBSE School located in Raipur with a minimum of 3 years of experience. As a Mess In charge, your primary responsibility will be the overall management of the school cafeteria. This includes ensuring the quality, hygiene, and timely delivery of meals to students, supervising kitchen staff, maintaining food inventory, and adhering to food safety regulations. Your daily tasks will involve managing the operations of the messes, overseeing meal preparation, service, and cleanliness. You will also be responsible for supervising mess staff to ensure they meet performance standards and job responsibilities. Managing inventory is a crucial part of your role, where you will monitor stock levels, place orders for supplies from approved vendors, and prevent shortages or excess. Food safety is a top priority, and you will need to implement and enforce food safety and hygiene practices. This includes conducting regular inspections and ensuring compliance with health regulations. Additionally, you will prepare and manage budgets, control costs, and handle financial reporting. Addressing and resolving any student issues or complaints regarding food quality or service will be part of your responsibilities. Collaborating with staff and the mess committee, you will plan mess menus that cater to diverse dietary needs and preferences. Maintaining a positive and inclusive environment in the mess is essential to promote good staff morale and a pleasant dining experience for students. You should have a strong ability to manage inventory efficiently, be willing to work varied hours, including evenings and weekends, and be able to handle high-pressure environments. Proficiency with food service equipment and basic computer skills for record-keeping and scheduling are necessary. You should also be prepared to deal with unexpected issues like staffing shortages or supply chain disruptions. It is important that you coordinate with Food Safety Auditors for audits and training on a periodic basis. Fluency in English and Hindi is required for effective communication. You may also be assigned other duties by the Assistant Registrar (Hostels), Mess Warden, or Chair Council of Wardens. If you possess the necessary skills in mess incharge, health & nutrition knowledge, food safety, hospitality, food catering, hotel management, and have the experience required, we encourage you to contact us at 9669990042 or email at pratiksha@lifeeducare.com to express your interest in this position.,

The Associate QA Executive at House of Spices is responsible for performing quality assurance duties at a professional level and collaborating closely with the QA, Purchase, Supply Chain, and other staff members to support designated geographic regions. Key Responsibilities: Perform and accurately document quality checks on products and regulatory checks in accordance with company programs and USFDA regulations. Compile and maintain inspection reports and records. Conduct product sampling and inspection using standard methods and procedures, including sensory evaluation as needed. Record, manage, and handle samples in the lab as required. Support the FSQA Manager/Executive in monitoring processes, analyzing data, and driving continuous improvement to minimize food safety risks. Assist in the development, implementation, auditing, and maintenance of the Food Safety and Quality System to ensure compliance with regulatory standards. Preferred candidates should have experience in Spices, Commodities (Flour, Rice, Dals), Frozen RTE, Frozen Vegetables, and RTE Snacks. Conduct routine and non-routine analysis of samples, operate and maintain lab instruments, and ensure proper record-keeping of test results. Perform tests such as moisture, ash content, oil content, FFA & PV, pH, Brix, Acidity, and other relevant tests following specifications or standards. Prepare and standardize reagents and chemical solutions, adhere to good laboratory practices, hygiene, and safety protocols, and calibrate lab instruments. Occasional travel may be required for this role. Required Qualifications: Bachelor's degree in food science/food technology or equivalent field. Knowledge of lab techniques for analyzing various food products. Proficiency in MS Word, Excel, and PowerPoint. Strong organoleptic senses for product and sensory evaluation. Preferred Qualifications: Understanding of lab techniques and prior training in fundamental quality assurance technology. Basic knowledge of Quality Assurance, GFSI, Regulatory standards (US FDA), FSMA, and other regulatory requirements. Good technical skills, communication skills, problem-solving abilities, and experience working in a start-up environment. Key Competencies: Teamwork. Effective communication. Consultation. Ethical practice. Problem-solving. Relationship management. Join House of Spices to contribute to the celebration of authentic ethnic food and flavors in North America while ensuring the highest standards of quality and safety in the industry.,

You will be joining Evolve Back, a brand of Orange County Resorts and Hotels Ltd., known for offering exceptional holiday experiences that are deeply connected to nature and local culture. Since its inception in 1993, the company has been operating luxurious resorts in picturesque locations such as Coorg, Kabini, Hampi in Karnataka, India, and the Central Kalahari in Botswana. At Evolve Back, we are committed to upholding high standards of excellence while valuing integrity, customer satisfaction, innovation, and teamwork. Our work environment is designed to promote personal growth and teamwork, reflecting our core values of integrity, pride, and excellence. As a Sous Chef at our location in Virajpet, you will play a pivotal role in the day-to-day kitchen operations. Your responsibilities will include assisting in the preparation of top-notch meals, supervising kitchen staff, and ensuring strict adherence to food safety and hygiene regulations. Additionally, you will be involved in menu planning, inventory management, and maintaining a clean and orderly kitchen space. Collaboration with the Head Chef will be crucial as you work together to introduce new culinary ideas and elevate our dining offerings. To excel in this role, you should possess extensive knowledge of culinary practices, including meal preparation and menu design. Strong leadership abilities are essential for effectively managing kitchen staff and operations. A sound grasp of food safety protocols and hygiene practices is necessary to maintain a safe kitchen environment. Your organizational skills will be put to the test in maintaining kitchen orderliness and overseeing inventory efficiently. Excellent communication and teamwork skills are vital for seamless coordination in the kitchen. Possession of relevant culinary certifications or degrees is preferred, and previous experience in hospitality or luxury resort kitchens would be advantageous. Demonstrating creativity and innovation in culinary techniques will set you apart in this role.,

You will be joining our team as a dynamic and results-oriented executive with a strong background in sales. Your main responsibilities will include developing and implementing effective sales strategies to achieve revenue targets, analyzing market trends to identify growth opportunities, and building and maintaining relationships with key clients and stakeholders. As a Senior resource, you will also be mentoring junior sales staff and driving sales growth. To excel in this role, you should be proactive in identifying and pursuing new business opportunities through various lead-generation techniques, such as networking, referrals, and cold calling. You will be responsible for managing the entire sales cycle, from prospecting to closing deals, and monitoring sales metrics to adjust strategies as needed to meet targets. In addition, you will be conducting regular meetings and presentations to assess client needs, proposing tailored solutions, and negotiating contracts and pricing with clients to secure profitable agreements. You will also collaborate with the marketing and delivery team to align sales initiatives with company goals and provide feedback on product development based on customer insights and market demands. The ideal candidate will have a minimum of 2 to 3 years of sales experience, with a proven track record of meeting or exceeding sales targets. Prior sales experience in food businesses, particularly in HoReca/FnB, is preferred. Strong verbal and written communication skills, moderate knowledge of MS Office, and familiarity with data gathering and searching are essential for this role. Candidates with backgrounds in food safety will be given preference. You should possess a strong desire to learn and meet targets, along with the ability to remain calm in fast-paced environments. Superb interpersonal skills, understanding of business and sales operations, and a professional and affable disposition are key traits for success in this position. Proficiency in English, Hindi, and Kannada (preferred) languages is also required.,

A Butcher Chef is a culinary professional skilled in both the art of butchery and cooking. They are responsible for preparing various cuts of meat, ensuring they meet the specific needs of the kitchen and are cooked to perfection . This role requires a deep understanding of different meat types, cuts, and preparation techniques, as well as strong knife skills and knowledge of food safety and hygiene. Butchery Skills: Cutting, trimming, and processing meats: This includes breaking down whole animals or primal cuts into specific portions and cuts for various dishes. Understanding meat quality: Assessing the freshness, marbling, and other characteristics of meat to ensure it meets quality standards. Proper storage and handling: Maintaining the cold chain and proper storage conditions to prevent spoilage and maintain food safety. Inventory management: Tracking meat inventory and ordering supplies as needed. Maintaining equipment: Ensuring knives and other butchery tools are sharp and in good working order. Hygiene and Sanitation: Maintaining a clean and sanitary work area and adhering to food safety regulations. Culinary Skills: Following recipes: Preparing meats according to specific recipes and standards. Working with chefs: Collaborating with chefs to develop new recipes and menu items that feature meat. Adapting to different cooking methods: Understanding how different cuts of meat respond to various cooking methods. Presentation: Ensuring the meat is presented attractively for service. Other Responsibilities: Training and mentoring: In some cases, Butcher Chefs may train junior butchers or kitchen staff in butchery techniques. Maintaining a safe and sanitary environment: Ensuring the meat preparation area is clean and safe for both staff and customers. Inventory management: Keeping track of meat inventory, ordering supplies, and minimizing waste. Communication: Effectively communicating with chefs and other kitchen staff to ensure smooth operation.

Join Salad Days India s Healthy Food Pioneer! Founded in 2014, Salad Days is leading the healthy food revolution with gourmet salads and nourishing meals. Were growing fast across multiple cities, and we re looking for passionate individuals to join our team. Work with Us? Rapid Growth: Be part of our exciting expansion journey. Healthy Focus: Create and serve food that fuels lives. Dynamic Locations: Work in vibrant kitchens and our organic farm. Job Overview As a Trainee, you will develop skills in salad preparation and kitchen operations while learning food safety fundamentals and contributing to meal production. Key Responsibilities: Learn salad composition principles Develop knowledge of menu items and preparation methods Follow food safety and hygiene protocols Learn kitchen equipment use and maintenance Assist with FIFO inventory management Participate in kitchen sanitization Learn essential food preparation techniques Follow ingredient storage guidelines Requirements: High school diploma (culinary education a plus) Kitchen experience preferred but not mandatory Basic understanding of food preparation Experience in working in teams and in following standardized instructions

Join Salad Days India s Healthy Food Pioneer! Founded in 2014, Salad Days is leading the healthy food revolution with gourmet salads and nourishing meals. Were growing fast across multiple cities, and we re looking for passionate individuals to join our team. Work with Us? Rapid Growth: Be part of our exciting expansion journey. Healthy Focus: Create and serve food that fuels lives. Dynamic Locations: Work in vibrant kitchens and our organic farm. Job Overview As a Team Member Gold, you will prepare high-quality dishes while maintaining food safety standards and operational efficiency to deliver consistent customer experiences. Key Responsibilities: Learn salad composition fundamentals Master menu items, ingredients, and preparation methods Follow food safety and hygiene protocols Learn essential food preparation techniques Maintain ingredient organization per planogram Execute recipes precisely Manage mise-en-place for timely preparation Handle peak service periods efficiently Conduct and report inventory accurately Requirements: High school diploma (culinary education a plus) 6+ months of kitchen experience Intermediate understanding of kitchen operations

Job Title Manager RD&A Beverages & Dairy Location Jigani Industrial Area, Bengaluru, Karnataka About Us Stonefield Flavours Pvt. Ltd. One of the fastest-growing flavour manufacturing multinational companies, Stonefield was established by a bunch of taste connoisseurs and veteran food industry professionals. Driven by the purpose to create delightful tastes with a creative signature, Stonefield was designed to become the first Multinational Flavour Company from India which would be renowned for its exceptional customer experience and world-class taste solutions. With centuries of experience and unparalleled knowledge of taste and flavours, we continuously innovate to create exceptional taste experiences. Our tireless pursuit of perfect tastes shapes moments that matter, inspiring emotions and spreading smiles, every day. Role Overview: We are seeking a talented Food or Dairy Technologist to join our Research & Application Development team. The ideal candidate will be responsible for developing new Beverages and Dairy product formulations, focusing on Fruit & Milk based beverages, CSD, PSD, Ice cream, Functional & Nutritional dry blends, Syrups, Tea, Coffee etc. Key Accountabilities: Developing and optimizing innovative Beverage and Dairy formulations aligned with market trends and business strategy. Conducting lab-scale experiments and pilot trials to develop different product concepts, sensory evaluation, ingredient functionality and product stability. Flavor screening and recommend ideal dosage for end-use application. Travel to customers places to conduct plant trials and assist in commercial production. Collaborating with cross-functional teams to ensure the successful delivery of the projects on time. Maintaining technical documentation, including formulations, specifications, and trial reports. Proficiency in handling Beverage & Dairy processing machinery and equipment and good understanding about the processing, preservation and packaging technologies. Ensuring compliance with food safety, quality, and regulatory requirements. Monitoring global market trends, emerging ingredients, technologies to identify innovation opportunities, consumer insights, analyze the market research data and recommend feasible solutions pertaining to Dairy & Beverage categories. Establish the network with food ingredients and packaging suppliers for developing superior quality products. Qualifications: Educational Background: Bachelor s or Master s degree in Food Science & Technology or Dairy Technology Experience: 8-12 years Skills: Excellent communication, presentation and interpersonal skills Join us in our mission to deliver unparalleled taste experiences and foster lasting partnerships with key clients. If youre passionate about taste and possess the skills for business success, be a part of our dynamic team.

The Indian Hotels Company Limited is looking for Commis I - Bakery to join our dynamic team and embark on a rewarding career journey "Food Preparation: Assist in the preparation of ingredients, mise en place, and basic cooking tasks according to recipes, standards, and guidelines set by the culinary team Station Setup: Set up and organize workstation, equipment, and tools before and during service, ensuring cleanliness, safety, and efficiency in kitchen operations Cooking: Cook and assemble simple dishes, appetizers, salads, and desserts under the guidance of senior chefs, following established recipes and cooking techniques Quality Control: Ensure the quality, freshness, and presentation of food items by adhering to standards for portion sizes, plating, garnishing, and food safety protocols Cleaning and Sanitation: Maintain cleanliness and hygiene in the kitchen, including equipment, utensils, surfaces, and storage areas, following sanitation and food safety procedures Inventory Management: Assist in inventory management tasks, including stock rotation, storage organization, and requisition of ingredients and supplies as needed Team Collaboration: Collaborate with other kitchen staff, including chefs, cooks, and stewards, to coordinate food production, service, and cleanup activities during busy service periods Adherence to Standards: Adhere to company policies, procedures, and standards for food quality, safety, and sanitation, as well as regulations and guidelines set by health authorities "