1079 Food Safety Jobs - Page 9

As a Quality Executive/ Assistant Manager at Varun Beverages Limited, you will play a crucial role in ensuring the quality of our products from raw material to the finished product. Your responsibilities will include maintaining product quality at the highest standards by following best practices in quality assurance. You will be responsible for monitoring the water quality testing schedule as per PepsiCo guidelines and ensuring that water quality specifications are maintained accordingly. It will be essential for you to maintain the quality system during your shift and review documents daily in compliance with PepsiCo standards. Preparing the syrup as per schedule within the specified time frame and following the syrup testing schedule to maintain specifications are key tasks in your role. Monitoring and maintaining the sugar delta as per the target in each batch will be critical to ensuring product quality. Maintaining sanitary and hygienic conditions in the processing area to achieve the desired micro results is paramount. You will also need to adhere to the process requirements as per AIB (Food Safety), LRQA, FSSAI, and QAS standards. The ideal candidate for this position should have a B.Tech in Food Technology or M Sc., B Sc. in Chemistry or Food Technology, along with 3 to 8 years of experience in CSD & Water Line in the Beverage Industry. If you are passionate about maintaining quality standards and have the necessary qualifications and experience, we invite you to apply for this position. Join us at Varun Beverages Limited and be a part of a dynamic team dedicated to delivering a refreshing beverage experience to our consumers. Apply now by sending your resume to poulamee.saha@rjcorp.in.,

Description The Assistant Catering Manager will support the Catering Manager in delivering exceptional catering services for various events. This role involves overseeing food preparation, managing staff, and ensuring client satisfaction. Responsibilities Assist in planning and coordinating catering services for events and functions. Oversee food preparation and presentation to ensure quality and compliance with health standards. Manage inventory, ordering supplies, and maintaining kitchen equipment. Supervise catering staff and ensure they are trained in food safety and service standards. Communicate with clients to understand their needs and preferences for catering services. Skills and Qualifications 3-5 years of experience in catering or food service management. Strong organizational and multitasking skills. Excellent communication and interpersonal skills. Knowledge of food safety regulations and best practices. Proficiency in inventory management and catering software.

Prepare ingredients for cooking, including portioning, chopping, and storing food Wash and peel fresh fruits and vegetables Weigh, measure, and mix ingredients Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Prepare cold foods Operate ovens, stoves, grills, microwaves, and fryers Test foods to determine if they have been cooked sufficiently Monitor food quality while preparing food Set-up and break down work station Serve food in proper portions onto proper receptacles Wash and disinfect kitchen area, tables, tools, knives, and equipment Check and ensure the correctness of the temperature of appliances and food Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATION Education: High school diploma or GED equivalent Related Work Experience: At least 1 year of related work experience Supervisory Experience: No supervisory experience License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Prepare ingredients for cooking, including portioning, chopping, and storing food Wash and peel fresh fruits and vegetables Weigh, measure, and mix ingredients Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Prepare cold foods Operate ovens, stoves, grills, microwaves, and fryers Test foods to determine if they have been cooked sufficiently Monitor food quality while preparing food Set-up and break down work station Serve food in proper portions onto proper receptacles Wash and disinfect kitchen area, tables, tools, knives, and equipment Check and ensure the correctness of the temperature of appliances and food Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATION Education: High school diploma or GED equivalent Related Work Experience: At least 1 year of related work experience Supervisory Experience: No supervisory experience License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow-through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment, and uniforms. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow-through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment, and uniforms. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow-through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment, and uniforms. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

CLS Position Summary As a member of the professional staff, contributes a high level of specialized knowledge and skill in the Operations area to support department and/ or function objectives Generally, works with considerable independence, developing operating plans and related operational processes for own department in alignment with broader business objectives Specific Job Summary The Senior Director of Operations is responsible for overseeing Rooms Operations, Food & Beverage Operations and Quality Assurance for all hotel brands in the assigned Market A key responsibility is to ensure pull through of programs, processes and initiatives at the property level Specific areas of focus include operations troubleshooting, working effectively with property management teams, technical training, International Quality Assurance Program, pre-opening, hotel conversions, effective F&B concepts, front office, housekeeping, spa and recreation CANDIDATE PROFILE Education and Experience A professional position requiring significant knowledge and experience in one or more disciplines and/ or business operations as well as associate and/or organizational management experience College degree and/ or relevant experience generally required 10 years progressive work experience in the hotel industry with focus in Rooms/ F&B Operations Proven experience in understanding contracts, presentation/ public speaking skills, International SOP s, operations budgets and capital budgets is essential Considerable work experience in any market in a similar role is preferred CORE WORK ACTIVITIES CLS Expected Contribution Develops operating plans and workable business processes for own department in alignment with function strategy Manages larger business processes and/ or projects, setting priorities and measurable objectives, monitoring and reporting on the process, progress and results Responds to, solves and makes decisions on business requests that have broader department impact and/ or moderate risk Presents alternative solutions to business issues by leveraging the broader organization Is responsible for own work and contributing to team, department and/or business results May direct work of non-management staff Typically influences work of cross-functional or extended teams Assists more senior associates in achieving business results by: Acting in a consultative fashion to implement programs impacting the broader organization Assisting in the development and communication of broader organizational goals Achieving results against budget within scope of responsibility Taking calculated risks to move the department or team forward Developing and using systems to organize and keep track of information Balancing the interests of own group with the interests of the organization Working with others to identify and remove barriers to success Readily critiques own behavior to acknowledge mistakes and improve future leadership performance and acts independently to improve and increase skills and knowledge Performs other duties as appropriate Specific Expected Contribution Rooms Operations - assists hotel management teams with the successful implementation of all initiatives and programs Food & Beverage Operations - assists hotel management teams with the successful implementation of all initiatives and programs Quality Assurance - ensures all hotels understand and comply with company brand standards and International Quality Assurance Program Follows up with all yellow and red zone hotels in Area for brand standards audits and GSS Ensures brand standards are in place at all hotels Food and Beverage Concepts - assists property management with execution of restaurant/ bar concept documentation to ensure concept integrity and significantly improve guest experience, revenues and profits Food Safety - ensures property teams are fully fluent in all food safety procedures and direct certification classes as required to meet needs of the Area New Openings/ Conversions - assists in the coordination of pre-opening, task force, 5SU and operations technical training Assists in coordination of technical training for Market Coordinates task force as needed for problem properties Ensures area hotels operate with respect to specific brand service programs Responds to complex or ambiguous situations without losing focus of key hotel objectives Together with MVP and Senior ADOPs, consistently recognizes and rewards outstanding associate performance in improving area s hotels performance and/ or customer satisfaction Improves business results by leveraging shared resources and processes Also initiating revenue driving initiatives for F&B areas and spas Uses technology effectively to communicate and influence throughout the organization in a timely, high-impact manner Plays role in continually developing and attracting new diverse, high-caliber talent that makes a strong positive impact on the organization Looks outside Marriott to identify and implement innovations that improve business performance Role: Head - Operations Industry Type: Hotels & Restaurants Department: Customer Success,Service & Operations Employment Type: Full Time, Permanent Role Category: Operations Education UG: Any Graduate PG: Any Postgraduate

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Supervise and coordinate operations are in compliance with hygiene and food safety standards Advises on proper food handling practices and provides food hygiene training for all new hires and trainees Identifies key areas of risk in various food operations and takes preemptive remedial action Provides technical advice on product labeling issues for fulfilling government requirements Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Address guests service needs Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time Reach overhead and below the knees, including bending, twisting, pulling, and stooping Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATION Education: Bachelor s degree from accredited university or college in Environmental Health or Culinary Related Work Experience: 2 to 4 years of related work experience Supervisory Experience: At least 1 year of supervisory experience License or Certification: None Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law

Calculate figures for food inventories, orders, and costs Maintain clear and organized records to ensure all reports and invoices are filed and stored properly Post invoices using computer programs Conduct inventory audits to determine inventory levels and needs Complete requisition forms for inventory and supplies Notify manager/supervisor of low stock levels Verify and track received inventory and complete inventory reports and logs Reconcile shipping invoices and receiving reports to ensure count accuracy Receive, unload, and process deliveries Refuse acceptance of damaged, unacceptable, or incorrect items Troubleshoot vendor delivery issues and oversee return process Adhere to food safety and handling policies and procedures across all food-related areas Monitor PAR levels for all food items to ensure proper levels Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Comply with quality assurance expectations and standards Read and visually verify information in a variety of formats (eg, small print) Visually inspect tools, equipment, or machines (eg, to identify defects) Enter and locate work-related information using computers and/or point of sale systems Stand, sit, or walk for an extended period of time or for an entire work shift Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Move through narrow, confined, or elevated spaces Move over sloping, uneven, or slippery surfaces Reach overhead and below the knees, including bending, twisting, pulling, and stooping Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATIONS Education : High school diploma or GED equivalent Related Work Experience : At least 1 year of related work experience Supervisory Experience : No supervisory experience License or Certification: None Role: Head - F&B Industry Type: Hotels & Restaurants Department: Food,Beverage & Hospitality Employment Type: Full Time, Permanent Role Category: F&B Service Education UG: Any Graduate PG: Any Postgraduate

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out-of-stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in the following: Hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Safety & Security: Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Guest Service: Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Quality Standards: Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. PREFERRED QUALIFICATION: Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Equal Opportunity Statement: At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Provides leadership and direction to all Food and Beverage outlets and staff including Restaurants, In Room Dining, Services and Beverage outlets Manages the daily activities and monitors the performance of the Food and Beverage management and service teams Verifies that all outlet operational policies and procedures are maintained throughout the outlets Verfies that Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Administration (OSHA) and regional Alcoholic Beverage Commissions guidelines are maintained Assists the Director of Food and Beverage (F&B) in developing and managing the strategic plan for the Food and Beverage division including budget administration, forecasting, inventory and cost control Manages the development of the Food and Beverage outlet management team Manages and creates Food and Beverage marketing and promotional opportunities for the outlets to draw clientele from the local market

Job Description: As a South Indian Master Chef at Grand Estancia in Salem, you will play a crucial role in ensuring the culinary experience offered to the guests meets the high standards set by the hotel. Your responsibilities will include overseeing the kitchen operations, creating authentic South Indian dishes, managing the kitchen staff, and maintaining the quality and presentation of the food. To excel in this role, you must have a deep expertise in South Indian cuisine and traditional cooking methods. Your creativity and innovation in preparing and presenting dishes will be essential in delighting the guests and enhancing their overall experience at the hotel. Additionally, your experience in managing kitchen staff, along with your understanding of food safety and sanitation regulations, will be critical in maintaining a smooth and efficient kitchen operation. Your proven track record of delivering high-quality culinary experiences will set you apart in this role. Excellent time management and organizational skills will also be necessary to ensure that the kitchen functions seamlessly and that dishes are served in a timely manner. While formal culinary training or certification is a plus, your passion for South Indian cuisine and your ability to blend tradition with modern techniques will be the key to your success at Grand Estancia. If you are a talented and experienced South Indian Master Chef looking to showcase your skills in a luxurious setting amidst the picturesque Shervaroy hills, this opportunity at Grand Estancia is the perfect fit for you. Join our team and be a part of delivering exceptional culinary experiences to our guests.,

As a Chef de Partie at Greenr, you will be responsible for overseeing the kitchen, ensuring the preparation and presentation of high-quality dishes. Working closely with the kitchen team, you will maintain the cafe's culinary standards, manage kitchen operations, and contribute to menu development. Your role demands strong culinary skills, leadership abilities, and a passion for sustainable and healthy food. Your responsibilities include overseeing the preparation, cooking, and presentation of dishes within your section. It is crucial to ensure all dishes meet the cafe's quality standards and specifications. You will also play a key role in developing and updating menu items, focusing on sustainable and healthy ingredients. Experimentation with new recipes and cooking techniques is encouraged to enhance the menu offerings. Managing the inventory of your section, coordinating with the head chef and kitchen staff to order supplies, and communicating effectively with the front-of-house team are essential aspects of your role. Additionally, mentoring and training junior chefs and kitchen staff to foster a positive and collaborative work environment is part of your duties. To be successful in this position, you should have proven experience as a Chef de Partie or in a similar culinary role. A culinary degree or relevant certification is preferred. Strong knowledge of cooking techniques, food safety, and kitchen management is required. Excellent organizational and multitasking abilities, the ability to work under pressure and meet tight deadlines, creativity, and a passion for sustainable and healthy cooking are traits that will be valued. Good communication and leadership skills, attention to detail, a commitment to maintaining high standards, and flexibility to work various shifts, including evenings, weekends, and holidays are important for this role. Knowledge of local and seasonal ingredients is a plus. This is a full-time position with benefits including food provided, health insurance, paid sick time, and Provident Fund. The schedule may include day shifts, evening shifts, morning shifts, rotational shifts, and weekend availability. The work location is in person in Mumbai, Maharashtra. A total work experience of 4 years is required for this role.,

This is a full-time, on-site role for an Indian Executive Chef located in Gurugram. As the Indian Executive Chef, you will be responsible for overseeing all kitchen operations to ensure the preparation and presentation of high-quality Indian cuisine. Your duties will include menu planning, recipe development, inventory management, and maintaining food safety and hygiene standards. Additionally, you will lead, train, and manage kitchen staff, working closely with management to provide an exceptional dining experience for guests. To excel in this role, you should possess strong skills in Indian cuisine, covering both traditional and modern cooking techniques. Experience in menu planning, recipe development, and culinary creativity is essential. Proficiency in inventory management and cost control is required to effectively manage kitchen resources. Your excellent leadership and team management skills will be crucial in guiding kitchen staff towards success. Adherence to food safety and hygiene standards is a non-negotiable aspect of this position. Strong organizational and time management skills are necessary to handle the demands of the role, which often involves working under pressure in a fast-paced environment. A Degree or Diploma in Culinary Arts or a related field is preferred for this position. Prior experience as an Executive Chef or in a similar leadership role in a reputable restaurant would be an advantage. If you are passionate about Indian cuisine, possess the required culinary skills, and thrive in a leadership role within a dynamic kitchen environment, we invite you to consider joining our team as an Indian Executive Chef in Gurugram.,

You will play a crucial role in leading the kitchen operations of our high-profile hotel, renowned for delivering authentic dining experiences in the hospitality and culinary industry in India. Your primary responsibilities will include planning, preparing, and presenting a wide range of authentic Indian dishes with creativity and consistency. It will be essential to innovate and refine menus that cater to diverse tastes while upholding culinary traditions and maintaining high-quality standards. In this position, you will be expected to manage and mentor a dedicated team of cooks and kitchen staff to ensure efficient daily operations and adherence to food safety practices. You will also oversee inventory, ordering, and cost control to optimize kitchen resources and meet budgetary targets. Strict compliance with health, hygiene, and safety standards in a bustling on-site kitchen environment will be imperative for the success of our culinary operations. Your role will involve collaborating closely with management to introduce new ideas and seasonal specialties that will further enhance our culinary reputation. To excel in this position, you must have proven experience as an Indian Chef or in a similar role within high-volume hospitality environments. Deep knowledge of regional Indian cuisines, ingredients, and preparation techniques is essential, along with strong leadership skills to effectively manage and train a diverse kitchen team. An excellent understanding of food safety, hygiene standards, and kitchen operations management will be critical for your success in this role. While formal culinary training or certification specializing in Indian cuisine is preferred, experience working in upscale hotel kitchens or luxury dining establishments will also be advantageous. In return for your expertise and dedication, we offer a competitive salary and benefits package that recognizes your culinary skills. Additionally, you will have opportunities for professional growth and career advancement within our respected hospitality group. Our collaborative work culture values innovation, tradition, and excellence in Indian cuisine, providing you with a supportive environment to showcase your passion for the culinary arts and lead a dynamic kitchen team.,

We are looking for a highly motivated and skilled Commi 3 (Entry-Level Cook) to join our team at Bulls and Bears Bistro. The ideal candidate will have excellent culinary skills and be able to work well under pressure in a fast-paced environment. As a Commi 3, you will play a key role in ensuring the quality and consistency of our dishes. Roles and Responsibility Assist the Chef de Partie in planning and preparing menus for special events and functions. Maintain high standards of food quality, presentation, and safety. Collaborate with other kitchen staff to ensure efficient food preparation and service. Develop new recipes and menu ideas to enhance the dining experience. Participate in inventory management and ordering supplies. Ensure compliance with health and safety regulations and company policies. Job Requirements Proven experience as a cook or commis in a professional kitchen environment. Strong knowledge of food preparation techniques, ingredients, and cooking methods. Ability to work well under pressure and manage multiple tasks simultaneously. Excellent communication and teamwork skills. Familiarity with kitchen equipment and appliances. Commitment to delivering high-quality food products and exceptional customer service.

We are looking for a highly skilled and experienced professional to lead our R&D team in the food and beverages industry. The ideal candidate will have a strong background in research and development, with a focus on the food and beverages sector. Roles and Responsibility Develop and implement new product development strategies to drive business growth. Lead cross-functional teams to design and develop innovative products that meet customer needs. Conduct market research and analyze consumer trends to identify opportunities for innovation. Collaborate with suppliers and vendors to source high-quality ingredients and materials. Manage and optimize laboratory operations for efficient and safe product testing and development. Ensure compliance with regulatory requirements and industry standards. Job Requirements Proven experience in leading R&D teams in the food and beverages industry. Strong knowledge of food technology, nutrition, and culinary science. Excellent leadership and communication skills. Ability to work collaboratively with cross-functional teams. Strong analytical and problem-solving skills. Experience with project management tools and software.

Responsibilities: * Ensure food safety protocols are followed * Assist Head Chef with menu planning & cost control * Collaborate on continental & Indian cuisine development Health insurance

Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None .