1079 Food Safety Jobs - Page 7

As a valuable member of our team, we are looking for dedicated and culturally aligned candidates with experience in the Edible Oil and Food Industry, specifically in handling refrigeration processes. Qualifications: - Experience in the Edible Oil Industry or relevant Food Processing & Packing Industry, preferably in any FMCG sector. - ITI / Diploma in Fitter/ Mechanical or any Graduation. - ITI/Diploma in Refrigeration system. - Candidates with experience in any FMCG industry are preferred. Experience preferred: - Proficiency in Oil Filling Machines, Bakery operations, and Ammonia compressor operations. - Understanding of the Quality of Packing Materials, Quality Parameters of Edible Oil & Food Safety is crucial. - Technical knowledge of various packing machines & auxiliary equipment. - Ability to implement predictive & Preventive Maintenance schedules for machines. - Experience in managing daily production, dispatch, packaging material receipt & MIS Reporting. Job Type: Full-time Benefits: - Food provided - Health insurance - Life insurance - Paid time off - Provident Fund Ability to commute/relocate: Applicants must be able to reliably commute to Kangayam, Tamil Nadu, or be willing to relocate before starting work. Experience: Minimum 1 year of experience in Ammonia/refrigeration work is preferred. Work Location: In-person Join us in this exciting opportunity to contribute your skills and expertise to our dynamic team in the Edible Oil and Food Industry.,

About us Alma Bakery & Cafe is an innovative venture that redefines the cafe experience by harmonizing nature with a modern indoor setting. Backed by a family of seasoned bakers with over 60 years of legacy, Alma embodies a passion for culinary excellence and a commitment to conscious, mindful consumption. Rooted in expertise and a vision to serve the discerning tastes of NCR, Alma Bakery & Cafe is more than just a destination its a journey into a world of flavors crafted with care, sustainability, and unparalleled dedication to quality. Join us in creating exceptional experiences and be part of a brand that values innovation, heritage, and a love for all things delicious! for more details visit us at almafoods.in Job Summary As a Trainee Team Member F&B Services at ALMA Bakery and Cafe, you will be supporting in delivering an exceptional guest experience by providing prompt, courteous service, maintaining cleanliness, and ensuring quality in food and beverages. You will play a key role in enhancing customer satisfaction and supporting daily operations. Roles and Responsibilities Greet and welcome guests in a friendly manner. Take accurate food and beverage orders and ensure prompt service. Provide menu recommendations and assist guests with any inquiries. Handle customer complaints professionally and escalate when necessary. Prepare and serve food and beverages as per standard operating procedures. Follow all hygiene, safety, and sanitation guidelines. Assist in maintaining inventory and stock levels. Ensure cleanliness of tables, counters, and service areas. Qualification and Experience Must be diploma or degree holder in hospitality or similar field. 0-1 year in a similar F&B service role preferred. Freshers with the right attitude are welcome. Skills Required: Strong customer service and communication skills. Ability to work in a fast-paced environment. Basic knowledge of food safety and hygiene practices. Ability to handle transactions and operate a POS system. A team player with a positive attitude. For

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

Responsibilities: * Develop new food products using food technology. * Ensure food safety through HACCP compliance. * Conduct food microbiology testing on snacks and baked goods. Annual bonus Provident fund Food allowance Health insurance

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 Silver, you will produce V4V7 and BevD items while maintaining food safety standards and executing recipes accurately. Key Responsibilities Learn quality standards for V4V7 and BevD items Gain knowledge of preparation methods and packaging Follow food safety protocols and equipment procedures Assist with inventory management using FIFO system Maintain kitchen cleanliness and practice mise-en techniques Handle ingredients according to storage guidelines Produce consistent quality in packaging Requirements High school diploma (culinary education a plus) 6+ months experience in food preparation Intermediate kitchen operations knowledge Recipe following abilities and attention to detail

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. The Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. This role will achieve these through the key strategies of planning, controlling, organizing and marketing. What will I be doing As the Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards: Ensure that each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as an independent profit centre. Ensure that each outlet is managed by a management team (Restaurant Manager / Head Chef) who are totally accountable for the profitability and service standards achieved. Coordinate the formulation of the annual operating budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the annual business plans, supported by key marketing plans as well as revenue driven initiatives. Provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate. Ensure that supplier liaison with the Purchasing Officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives. Monitor all costs and recommend measures to control them. Ensure that the department operational budget is strictly adhered to. Ensure that all outlets and banquets are managed efficiently according to the established concept statements. Closely monitor productivity levels through productivity schedules in each outlet and take immediate corrective action if necessary. Monitor and control vacation planning for the department. Monitor, control and minimize overtime for the department. Ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the departmental operations manual. Maintain and amend where appropriate all SOPs in line with company brand standards and outlet requirements. Work with the Outlet Managers, Banquet Service Managers and all respective Chef de Cuisines to take corrective action where necessary. Handle all guest complaints, requests and enquiries on food, beverages and services, adhering to established and clearly defined procedures and protocols. Take personal responsibility for maintaining and revising the policies and procedures manual associated with the department and inter dependent departments to ensure no ambiguity. Establish a rapport with guests. maintaining good customer relationship. Coordinate the formulation of the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers. Ensure that all Food & Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner. Conduct monthly departmental meetings and daily operations briefings with Outlet Managers. Maintain good working relationships with colleagues and all other departments. Have complete understanding of the team member handbook and ensure that team members adhere to the regulations contained within. Train and develop Outlet Managers so that they are able to operate independently within their own profit centres. Ensure that each Outlet Manager plans and implements effective training programs for their team members with the Training Manager and Departmental Trainers. Develop F&B marketing activities and promotions in close cooperation with Outlet Managers, the Executive Chef and the Marketing Communications Manager. Conduct annual PDR for direct reports and ensure process is followed through by all Outlet Managers. Ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times. Have a complete understanding of and adhere to the hotel s policy relating to Fire, Hygiene, Health and Safety. Be the key person in driving the hotel s Food Safety Management System (FSMS). Ensure that one of the key responsibilities of all direct reports is to focus on the 9 high risk policies as well as to give Health and Safety compliance top priority. Ensure that full compliance is maintained in all aspects of Health and Safety within the hotel and any identified shortfalls are addressed with due priority. Assist in the building of an efficient team of team members by taking an active interest in their welfare, safety and development. Ensure that all team members provide courteous and professional service at all times. Assist in the training of team members ensuring that they have the necessary skills to perform their duties with maximum efficiency. Ensure that all team members have a complete understanding of and adhere to the hotel s policy relating to Fire, Hygiene, Health and Safety. Carry out bi-yearly inventory of operating equipment. Adhere to the hotel s security and emergency policies and procedures. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Strong knowledge of snack production processes.Excellent leadership and communication skills.Production Planning & Execution, Process Improvement, Supervise and lead the production team, including shift supervisors, operators, and labor. Required Candidate profile Coordinate with the warehouse and procurement for the timely availability of raw and packing materials. Monitor consumption vs. standards and minimize material wastage

Monitor and analyze in-process materials (pulses, grains, spices, flour) to ensure high-quality finished goods. Ensure compliance with labeling, coding, and SOP standards. Ensure strict adherence to food safety regulations and legal standards. Required Candidate profile 6 to 10 years of relevant experience, especially in pulses, grains, lentils and spices. Strong knowledge of FSSAI standards, GMP, HACCP and other quality systems. Handle Quality Audit & Food Testing.

As an Electrical Technician in the Food Industry based in the Kingdom of Saudi Arabia, your primary role will be to ensure the safe and efficient maintenance of electrical systems, control panels, and automation equipment within a food processing facility. Your expertise in working with food-grade machinery, adherence to industry safety and hygiene standards, and ability to minimize production downtime through prompt electrical repairs will be crucial to our operations. You will be responsible for conducting routine and preventive electrical maintenance on food production and packaging machines. Troubleshooting electrical faults in motors, control panels, PLCs, sensors, and relays will be a key part of your daily tasks. Additionally, you will be involved in the installation of wiring, lighting, motor drives (VFDs), and various automation components, as well as supporting the installation, calibration, and servicing of temperature, level, and pressure sensors. Your ability to read and interpret electrical schematics, PLC wiring diagrams, and machine manuals accurately will be essential for success in this role. Compliance with GMP (Good Manufacturing Practices), food safety regulations, and electrical safety standards will be expected from you. Keeping detailed maintenance logs and service reports up to date, as well as assisting in machine upgrades or equipment commissioning projects, will also be part of your responsibilities. To qualify for this position, you should hold a Diploma in Electrical/Industrial Electronics or possess an equivalent technical certification. A minimum of 3-5 years of experience in electrical maintenance, particularly in the food, beverage, or FMCG industries, is required. Proficiency in working with PLCs, HMIs, SCADA systems, and automation controls is essential. Knowledge of HACCP, ISO 22000, and other food safety requirements is highly desirable. You should be able to work on shift schedules and promptly respond to urgent breakdowns. Key skills that will be beneficial in this role include wiring installation, temperature sensors management, troubleshooting abilities, automation expertise, proficiency in motor drives (VFDs), effective electrical maintenance practices, calibration skills, and a solid understanding of the food industry and its safety regulations. Your capability in working with automation components, sensors, and interpreting electrical schematics and diagrams will be crucial for successful performance in this role.,

As the Management at The Westin Mumbai Garden City, you will be responsible for ensuring the quality, consistency, and production of the restaurant kitchen. You will showcase your culinary talents by actively participating in tasks while leading the staff and overseeing all food-related functions. Your role will involve coordinating menus, purchasing, staffing, and food preparation for the property's restaurant with the aim of enhancing guest and employee satisfaction while adhering to the operating budget. It is imperative to prioritize sanitation and food standards and to develop and train the team to achieve improved results. To qualify for this position, you should possess a high school diploma or GED along with 4 years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major coupled with 2 years of relevant experience will be considered. Your core responsibilities will include ensuring that culinary standards and responsibilities are met for the restaurant. This involves supervising restaurant kitchen shift operations, maintaining food preparation and storage standards, planning and managing food quantities and plating requirements, as well as developing daily and seasonal menu items. You will be expected to lead the kitchen team by coordinating activities, providing guidance, and setting a positive example to ensure exceptional customer service. Moreover, you will play a crucial role in establishing and maintaining restaurant kitchen goals, managing day-to-day operations, and consistently exceeding customer expectations. Your commitment to managing and conducting human resource activities will involve identifying developmental needs, coaching, mentoring, and participating in employee progressive discipline procedures. Additionally, you will be responsible for providing information to supervisors, attending meetings, and actively contributing to the overall success of the property. At The Westin, we are dedicated to empowering our guests to enhance their well-being during their travels, and we strive to become the preeminent wellness brand in hospitality. As a valued member of our team, you should embody passion, activity, optimism, and a sense of adventure. We encourage you to embrace your well-being practices both on and off the property, as we believe that our associates" diverse backgrounds and experiences are our greatest strength. Join us in creating a welcoming and inclusive environment where everyone has equal opportunities for growth and success.,

The Storekeeper role in the Stores/Procurement department involves managing and maintaining inventory levels of all hotel supplies. You will be responsible for receiving, storing, and issuing goods to relevant departments while ensuring accuracy of stock records and compliance with hotel standards and procedures. Your key responsibilities will include receiving, inspecting, and verifying incoming goods, organizing and storing items securely, maintaining accurate stock records, issuing items based on requisition forms, conducting regular inventory checks, monitoring stock levels, ensuring cleanliness and safety in the storage area, labeling items clearly, and handling inventory audits. To excel in this role, you should have a high school diploma or equivalent, with certification in storekeeping or inventory management being a plus. Prior experience in storekeeping, especially in a hotel or hospitality setting, is preferred. Basic knowledge of inventory software and MS Excel, strong attention to detail, organizational skills, physical fitness for loading/unloading tasks, reliability, and ability to work independently are essential. Knowledge of food safety and storage guidelines for relevant items is also required. This is a full-time position with food provided as a benefit. Proficiency in English is preferred, and the work location is in person. The expected start date for this role is 15/07/2025.,

As an experienced and proactive Environment, Health & Safety (EHS) Manager, you will lead and manage all EHS initiatives in our dairy processing facility. Your responsibilities include developing, implementing, and maintaining programs to ensure a safe and compliant work environment in alignment with regulatory standards and company policies. A deep understanding of food-grade processing, hygiene protocols, waste management, and regulatory compliance specific to the dairy industry is essential for this role. Your key responsibilities will involve EHS program development & management, overseeing health & safety initiatives, ensuring environmental compliance, managing emergency preparedness, and maintaining reporting & documentation. You will be required to develop and implement EHS policies, procedures, and training tailored to dairy operations, ensure compliance with local, state, and federal regulations, conduct safety audits and risk assessments, oversee occupational health initiatives, lead incident/accident investigations, manage effluent treatment plant operations, coordinate sustainability efforts, lead emergency response planning, and maintain accurate records of all EHS activities. To excel in this role, you should hold a Bachelor's degree in Environmental Science, Industrial Safety, Engineering, or a related field with a minimum of 3-5 years of EHS experience, preferably in the dairy or food processing industry. Strong knowledge of food safety, HACCP, and GMP standards is required, along with certifications in ISO 14001/45001, NEBOSH, or equivalent being a plus. Excellent communication and training skills, proficiency in EHS software and MS Office tools, leadership abilities, strong analytical and problem-solving skills, attention to detail, a proactive approach, and the ability to work under pressure and manage multiple priorities are key competencies for success in this role. If you are a dedicated EHS professional looking to make a significant impact in ensuring a safe work environment within a dairy processing facility, we encourage you to apply for this exciting opportunity and contribute to the success of our organization.,

You will be responsible for overseeing routine proximate testing of food samples in the Proximate Analysis Department of our Food Testing Laboratory. Your duties will include supervising and coordinating daily operations, managing a team of lab analysts, ensuring quality control, maintaining compliance with regulatory standards, and contributing to method development and troubleshooting. Key Responsibilities: - Supervise and coordinate daily operations of the Proximate Department, including tasks related to Moisture, Ash, Protein, Fat, Fiber, etc. - Allocate tasks and manage workflow of lab analysts and technicians to ensure timely and accurate analysis of food samples as per standard protocols. - Review and validate test results, ensuring proper documentation in LIMS or lab records. - Oversee calibration, maintenance, and troubleshooting of instruments such as muffle furnace, Soxhlet apparatus, Kjeldahl unit, and moisture analyzer. - Implement and monitor adherence to Good Laboratory Practices (GLP) and ISO/IEC 17025:2017 guidelines. - Train and mentor team members to enhance skills and maintain high performance. - Prepare and review SOPs, work instructions, and risk assessments related to proximate testing. - Support internal and external audits, participate in corrective and preventive actions (CAPA). - Coordinate with other departments for sample processing, reporting, and client queries. - Drive continuous improvement initiatives within the department. Qualifications & Skills: - Bachelors or Masters degree in Food Technology, Chemistry, Biochemistry, or related field. - 8-11 years of relevant experience in proximate analysis in a food testing laboratory. - Strong understanding of standard food testing methodologies and regulatory requirements (FSSAI, BIS, AOAC, ISO). - Familiarity with laboratory instruments and their routine maintenance. - Excellent communication, leadership, and team management skills. - Proficient in documentation, quality management systems, and audit handling. - Attention to detail and ability to work in a fast-paced environment. Preferred Certifications: - Training in ISO/IEC 17025:2017 - Internal Auditor Certification (ISO 17025 or ISO 9001) - HACCP/FSSAI/Food Safety related training This is a full-time position with benefits including food, health insurance, paid sick time, and Provident Fund. The work schedule is a day shift with shift allowance and yearly bonus. The work location is in person.,

The Head Chef plays a pivotal role in the culinary department, ensuring that the cooking standards align with the restaurant's vision and customers" expectations. This esteemed position requires outstanding culinary skills and the ability to efficiently manage a kitchen. Responsibilities include overseeing menu planning and execution, managing kitchen staff, and ensuring smooth service operations. A successful Head Chef fosters a team-oriented atmosphere, encourages creativity in menu development, and upholds strict adherence to health and safety procedures. It is essential to balance the restaurant's financial goals with culinary aspirations to maintain quality within budget constraints. The Head Chef's innovative dishes not only please patrons but also enhance the restaurant's reputation, delivering a memorable dining experience where culinary arts and exceptional service converge. Key Responsibilities: - Develop innovative recipes and menus reflecting the restaurant's brand and exceeding guest expectations. - Manage kitchen staff by hiring, training, and evaluating employees. - Oversee kitchen operations, including food preparation, cooking, and plating to ensure the highest quality. - Maintain kitchen hygiene to comply with health and safety regulations. - Manage food inventory, order supplies, and control food costs to stay within budget. - Monitor kitchen equipment for safety and functionality. - Implement seasonal menus based on availability and culinary trends. - Collaborate with front-of-house staff to ensure a seamless dining experience. - Stay updated on new cooking techniques and culinary trends. - Address customer complaints and feedback regarding meals and services. - Inspire, motivate, and lead the kitchen team to ensure high morale and productivity. - Conduct regular team meetings to enhance operations and brainstorm new ideas. - Participate in local community events to boost restaurant visibility and engagement. - Maintain high standards of cleanliness and organization in the kitchen area. Required Qualifications: - Proven experience as a Head Chef or in a similar role in a busy kitchen. - Preferably hold a degree from a culinary school. - In-depth knowledge of culinary techniques and cuisines. - Strong leadership and management abilities. - Excellent understanding of food safety regulations and kitchen hygiene. - Ability to work under pressure in a fast-paced environment. - Strong attention to detail and high standards. - Financial acumen with experience in budget management. - Multitasking and effective prioritization skills. - Excellent communication and interpersonal skills. - Strong creativity and passion for food. - Familiarity with food trends and seasonal ingredients. - Ability to create a cohesive team and maintain a positive working environment. - Flexibility to work extended hours, including evenings and weekends. - Strong problem-solving skills and adaptability to changing situations. - Previous experience working with food suppliers and industry networks. Skills: - Creativity - Menu development - Communication skills - Team collaboration - Food safety - Budget management - Food inventory - Kitchen management - Culinary skills - Time management - Problem-solving - Leadership - Cost management - Leadership skills,

You will be joining our culinary team in Visakhapatnam, India as a Commis 1, where you will assist in food preparation, cooking, and presentation under the guidance of senior chefs. Your responsibilities will include preparing and serving high-quality dishes, maintaining kitchen cleanliness, following food safety regulations, and supporting senior chefs in various kitchen tasks. Collaborating with kitchen staff to ensure efficient workflow, participating in menu planning, and managing inventory will also be part of your role. Additionally, you will be expected to use kitchen equipment effectively, adapt to changing priorities, and contribute to a positive kitchen atmosphere. To qualify for this position, you should have a high school diploma or equivalent, with higher certification in culinary arts being preferred. A minimum of 1-2 years of experience in a similar role is required, along with a good understanding of food safety regulations. Excellent communication skills, basic computer literacy for kitchen management tasks, and the physical ability to cook and lift heavy items are essential. Knowledge of cooking techniques, attention to detail, commitment to quality, and the ability to work efficiently in a fast-paced environment are also important. A positive attitude, willingness to learn, and flexibility to work different shifts, including weekends and holidays, are traits we value in our team members.,

As a Cake & Bakery Chef at Classic Bakery in Khajeri sector 52, Chandigarh, you will be responsible for designing, baking, and decorating cakes to ensure high standards of taste and presentation. Your daily tasks will include preparing cake batter, baking, frosting, and decorating cakes according to specifications. It will be essential for you to maintain cleanliness and organization in the kitchen, manage inventory, and adhere to health and safety regulations. To excel in this role, you should have proven experience in cake design, baking, and decorating. Knowledge of various cake decorating techniques and tools is crucial, along with excellent attention to detail and artistic skills. Strong organizational and time management skills will be necessary to work effectively under pressure and meet deadlines. Good communication skills are essential as you will collaborate with team members, and an understanding of food safety and sanitation standards is required. Relevant culinary qualifications or certifications would be a plus. If you are passionate about creating delightful experiences for customers through your culinary artistry and meticulous approach to cake and pastry creation, we invite you to join our dedicated team at Classic Bakery.,

As the Head Chef at Noor Restaurant in Jalandhar, you will lead the kitchen operations with expertise in North Indian, Chinese, and Mughlai cuisine. Your responsibilities will include developing new dishes, crafting menus, supervising food preparation, and ensuring high-quality and consistent food output. To excel in this role, you should possess experience in North Indian, Chinese, and Mughlai cuisine along with strong skills in menu planning and dish development. Your leadership capabilities will be crucial in managing a team effectively. Knowledge of food safety regulations, coupled with a creative approach to culinary arts, will be essential in maintaining the standards of the kitchen. Excellent communication and organizational skills are key attributes that you should bring to this position. A culinary degree or a relevant certification will be advantageous in showcasing your qualifications for this full-time on-site role at Noor Restaurant.,

As a member of the culinary team at The Westin Sohna Resort & Spa, your primary responsibility will be to prepare special meals or substitute items according to recipes, quality standards, and presentation standards. You will regulate the temperature of various cooking equipment, pull food from freezer storage to thaw, and ensure proper portioning, arrangement, and food garnish for each dish. In addition to food preparation, you will be expected to maintain detailed food logs, monitor the quality and quantity of prepared food, and communicate effectively with other team members during busy periods. You will also collaborate with the Chef to utilize excess food items for daily specials and keep the Food & Beverage service staff informed about menu specials and out-of-stock items. A key aspect of your role will involve assisting management in various tasks such as hiring, training, scheduling, and motivating employees. You will serve as a role model for the team and must adhere to all company, safety, and security policies and procedures. Maintaining a clean and professional appearance, protecting company assets, and anticipating guest service needs are essential components of your responsibilities. To excel in this position, you should have a Technical, Trade, or Vocational School Degree and at least 3 years of related work experience. While supervisory experience is not required, a proactive attitude, clear communication skills, and the ability to work collaboratively with others are essential. You should be physically capable of standing, sitting, or walking for extended periods and able to lift objects weighing up to 25 pounds without assistance. At The Westin, we are committed to empowering our guests and associates to prioritize their well-being and embrace a healthy lifestyle. As part of our team, you will have the opportunity to contribute to our brand's mission of promoting wellness in hospitality. We value diversity, inclusion, and equal opportunity for all our associates, and we encourage you to bring your unique background and experiences to our global team. If you are passionate, active, optimistic, and adventurous, you are the ideal candidate to join our team at The Westin Sohna Resort & Spa. Embrace the opportunity to do your best work, pursue your purpose, and become the best version of yourself as part of our dynamic and supportive environment.,

You will be responsible for assisting with food preparation tasks, including chopping vegetables, preparing sauces, and assembling ingredients. You will also be required to clean and sanitize work areas, equipment, and utensils, as well as wash, peel, and cut various ingredients under the supervision of kitchen staff. Additionally, you will assist with receiving and storing deliveries and help maintain inventory levels by restocking ingredients and supplies as needed. It is essential to follow proper food safety and sanitation procedures at all times. Other duties may be assigned by kitchen management as needed. The ideal candidate should have previous working experience as a kitchen helper and possess the ability to work in a fast-paced environment while remaining calm under pressure. Strong attention to detail and cleanliness is crucial, along with the ability to work well within a team. Basic knowledge of food safety and sanitation guidelines is also required. This is a full-time, permanent position located in Wayanad, Kerala. Reliable commuting or planning to relocate before starting work is necessary. A minimum of 1 year of experience as a Kitchen Helper is required for this role.,

Description We are seeking an experienced Executive Chef to lead our kitchen team and ensure exceptional culinary experiences for our guests. The ideal candidate will bring creativity, leadership, and a passion for high-quality food. Responsibilities Oversee daily kitchen operations and manage kitchen staff. Create and design innovative and seasonal menus. Ensure the highest quality of food is prepared and presented. Maintain inventory and order supplies as needed. Monitor food safety and cleanliness standards in the kitchen. Train and mentor kitchen staff, fostering a positive work environment. Collaborate with management on budgeting and cost control initiatives. Skills and Qualifications Culinary degree or equivalent experience in the kitchen. 1-5 years of experience in a similar role, preferably in a fine dining or high-volume restaurant. Strong leadership and team management skills. Proficiency in various cooking techniques and cuisines. Knowledge of food safety regulations and practices. Excellent time management and organizational skills. Ability to work under pressure and meet deadlines.

Job Brief We are seeking a dynamic and results-oriented executive to join our team. The ideal candidate will have a proven track record in sales, strong negotiation skills, and the ability to build and maintain relationships with clients. As a Senior resource, you will be responsible for driving sales growth, developing strategic sales plans, and mentoring junior sales staff. Responsibilities Create and implement effective sales strategies to achieve revenue targets. Analyze market trends and competitor activities to identify opportunities for growth. Build and maintain strong relationships with key clients and stakeholders. Conduct regular meetings and presentations to assess client needs and propose tailored solutions. Identify and pursue new business opportunities through networking, referrals, cold calling, and other lead-generation techniques. Actively gather and update information to expand the customer database, ensuring that it remains a valuable resource for the sales team. Manage the entire sales cycle from prospecting to closing deals. Monitor sales metrics and adjust strategies as needed to meet targets. Arrange and conduct in-person meetings with potential and existing clients to discuss their needs and present tailored solutions. Prepare for meetings by conducting thorough research on clients and their industries. Collaborate with the marketing and delivery team to align sales initiatives with company goals. Provide feedback on product development based on customer insights and market demands. Ensure high levels of customer satisfaction by addressing client concerns and resolving issues promptly. Act as a point of contact for key accounts, maintaining ongoing communication and support. Negotiate contracts and pricing with clients to secure profitable agreements. Close sales deals effectively, ensuring all terms are met and documented. Skills, Education and Disposition Minimum of 2 to 3 years of experience in sales, with a proven track record of meeting or exceeding sales targets. Prior sales experience in food businesses, namely HoReca/FnB is preferred Strong desire to learn and meet targets Excellent verbal and written communication skills Moderate knowledge of MS Office Familiarity with data gathering and searching Ability to remain calm in fast-paced environments. Superb interpersonal skills. Understanding of Business and Sales Operations Candidates from Food Safety Backgrounds will be preferred Professional and affable disposition. Languages English, Hindi and Kannada (preferred).

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 R apid 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 Diamond in central kitchen, you will produce V4V7 and BevD items, maintain food safety standards, and handle mise planning and inventory management. Key Responsibilities: Learn central kitchen preparation methods and packaging Operate and maintain kitchen equipment Manage inventory using FIFO system and barcodes Perform sanitization tasks and mise-en techniques Follow recipe guidelines and planogram storage protocols Produce consistent quality items and manage bulk orders Check food quality and provide feedback Requirements High school diploma (culinary education a plus) 15+ months experience in kitchen environment Intermediate understanding of kitchen operations Inventory management proficiency Packaging and dispatching experience

Job Description: Role : Executive Microbiologist Location : Hyderabad Job Purpose/Overview To ensure the Dry Pet Food products leaving the factory operation confirms to the MARS specifications through the assurance of raw materials quality & compliance to process parameters by demonstrating quality inspections, process monitoring & control through microbiological testing of samples. The Microbiologist shall assist the Quality control lab manager in managing the Laboratory (microbiology) in terms of executing test plans in timely manner, follow GLP, & cost optimization. Shall participate & support effectively in design & implementation of Food Safety Quality Management Systems (HACCP) and essential Pre-requisite programs (PRPs) for Dry Pet food plant. Job Responsibilities 1. Plant Responsibilities: o Conduct analysis of incoming raw materials, Finished products as per Microbiological test plan. o Conduct routine microbiological tests as per the Mars Micro verification standard. o Communicate the status of materials or products for release/hold/ rework/ reject o Ensure effective implementation of personal-plant hygiene, cleaning & sanitations programs in line with GMP standard o Ensure Calibration the laboratory testing & measuring equipment s as per calibration plan o Conduct microbiological analysis for intermediate products & finished products as per test plan o Learn & implement new testing methods, as required. o Track & report the microbiological performance using trend charts , suggest & follow up corrective & preventive actions o Maintain Lab testing data and relevant test records. Ensure timely completion of all testing and documentation. o Conduct Environmental Monitoring of plant by taking Swabs samples, Air Monitoring and water testing. 2. Suppliers Interface: Track supplier performance basis raw materials quality, microbiological contaminations, handle non-conformities & record Communicate materials/ suppliers related issues to Supply chain and follow up Conduct/ Co-ordinate analysis of Shelf life samples, Market samples & Concerned samples to track product performance and feedback Co-ordinate/ facilitate with external testing laboratories for analysis & records 3. Support Quality & Food Safety Systems: Support effective implementation of HACCP in the plant by ensuring cleaning sanitation. Assist in designing MRAs for raw materials by sharing the analysis outcomes. Support in CCP/OPRP verifications wherever applicable through Microbiological Samples collections, Testing and reports sharing. Support in GMP verifications at site. 4. Other Responsibilities: Demonstrate GLP & support Lab cost optimization initiatives Conduct Associate on-job and classroom training on Food Safety Management. Focus on personal-plant hygiene, cleaning & sanitation plans. Quality- Associate is responsible to ensure effective implementation of Mars QMP (Quality Management Process), Quality and Food Safety requirements including Personnel Hygiene and GMP stated by the Organization as applicable. Associate shall deliver through Respective Area/Process Standard Operating Procedures. Meet basic competency requirements mentioned in the job Role Skill Matrix to ensure Quality and Food Safety requirements are implemented to satisfactory level. SES-Overall responsibility to ensure the individual compliance to Mars Global/Asset conservation standards and other relevant local SES legislation. Responsible for implementing and maintaining all relevant SES Management systems in their respective work area. Responsible for understand risks and controls in their area, get appropriate training, report all incidents and ensure that SES objectives are captured as KRAs in TMS The incumbent would work collaboratively with other Executives Microbiology for supporting the deliverables of the Lab He/She would act along with other Executives Microbiology as interface to Suppliers related to Microbiology testing Media procurement, PCR vendors and External microbiology labs. Job Specifications/Qualifications 1. Educational & Professional Qualification MSc- Microbiology or B. Tech with Microbiology Knowledge/Experience 3-4 years experience in microbiology Lab Required experience with Food/ Pharma Company

Outlet Operation Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation Assist management to supervise junior team members and casual labor under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis Take food and beverage orders according to guest s requirements and preferences Deliver food & beverage services in accordance to departmental standards and procedures Ensure that all food & beverage are served according to service standard 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 Try to remember individual patron s names and their preferences to extend a personalized service Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Handle guests complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management Supervise and assist in assigned work station s activities and oversee the operation of outlet in the absence of management Assist other Food & Beverage outlets with their operations during peak times or when required Secondary / High school education Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Minimum 1 year of relevant experience in a similar capacity Working knowledge of MS Excel, Word, & PowerPoint

Roles & Responsibilities : he Assistant Manager Facilities (Soft Services) supports daily operations and ensures a smooth, clean, safe, and customer-friendly environment. Key Responsibilities: Supervise soft services including housekeeping, waste management, pest control, landscaping, security, and front office operations. Ensure service-level agreements (SLAs) and key performance indicators (KPIs) are met. Coordinate with vendors and monitor contract compliance. Conduct regular inspections and audits for cleanliness and safety. Handle complaints related to soft services and ensure timely resolution. Train and manage soft services staff on grooming, etiquette, and hygiene standards. Maintain documentation and compliance with safety and environmental policies. Support emergency response and evacuation procedures as needed. F&B Assistant Manager (Food & Beverage) This role supports the overall operations of food and beverage services often in a hospitality, facility, or corporate setting ensuring high standards of food quality, service, hygiene, and guest experience. Key Responsibilities: Assist in planning and managing day-to-day F&B operations. Monitor food preparation, presentation, and service to ensure quality standards. Manage catering for events, meetings, and VIP requirements. Oversee cleanliness and hygiene in kitchen, pantry, and dining areas. Liaise with vendors/suppliers for food, beverages, and service materials. Ensure compliance with food safety and health regulations (e. g. , FSSAI, HACCP). Handle guest/customer feedback and resolve service issues. Train and supervise F&B support staff, ensuring consistent service delivery. Monitor inventory, manage stock, and reduce wastage.