523 Haccp Jobs

The company Troovy is a rapidly growing brand in the nutrition sector, focusing on providing complete and clean nutrition for children and families in India. The company's goal is to ensure that every child in the country receives daily access to nutritious food. Troovy initially gained success with its healthy tomato sauce and is now preparing to introduce a range of unique products, including India's healthiest milk mix, high-protein pasta, and high-protein munchies. As part of this growth phase, Troovy is finalizing its seed round of funding with a leading direct-to-consumer venture capital firm in India. The role available at Troovy in Gurgaon is a full-time position that demands a deep understanding of food science, innovative thinking, and a dedication to developing nutritious and clean-label products for children. The ideal candidate will be responsible for assisting in product formulation, conducting batch testing, ensuring quality control, and overseeing manufacturing processes to comply with food safety standards like FSSAI and HACCP. Effective communication and organizational skills are crucial aspects of this role. Key responsibilities for this position include actively participating in various aspects of product development and quality assurance. This involves collaborating with the product development team to create new products, conducting trials, and testing different ingredients to guarantee product stability, taste, and shelf life. The role also requires performing batch testing and quality checks during production to uphold internal and external quality standards and help resolve any quality issues. Additionally, the candidate will be responsible for auditing third-party manufacturers and suppliers to ensure compliance with Troovy's quality expectations and food safety certifications such as FSSAI, HACCP, and ISO. Developing and maintaining thorough Standard Operating Procedures (SOPs) for product development, manufacturing, and quality assurance processes is also a key aspect of the role. Collaboration with cross-functional teams, including procurement, research and development, and marketing, to ensure seamless transitions from product development to commercial launch is essential. Ideal candidates for this role should possess a Bachelor's degree in Food Technology, Food Science, or a related field. While 0-1 year of prior experience in the food industry is preferred, exposure to product development, quality assurance, or related areas through internships or project work will be considered valuable. Basic knowledge of food safety regulations such as FSSAI, HACCP, and ISO is required. Strong organizational, analytical, and problem-solving skills with a keen attention to detail are also essential qualities for potential candidates.,

As a Maintenance Executive for the Ice Cream plant at Heritage Foods in Hyderabad, you will play a crucial role in ensuring the smooth operation of our fully automated Ice Cream facility. You will be responsible for overseeing preventive maintenance operations for plant machinery and equipment, including Extruder line, Cone, Bulk filling and processing equipment from leading OEMs. Your primary goal will be to prevent any disruptions in the day-to-day functions of the Ice Cream Unit. To excel in this role, you should have a solid understanding of automated packaging and production lines. Experience with refrigeration systems, such as ammonia compressors, pasteurizers, and homogenizers, will be essential. Proficiency in handling PLC, SCADA, and automation systems is crucial, along with a good grasp of GMP and HACCP compliance standards. You should also be adept at troubleshooting electrical, mechanical, and refrigeration equipment to ensure uninterrupted operations. Additionally, knowledge of preventive and predictive maintenance strategies, energy efficiency initiatives, and sustainability practices will be advantageous. Familiarity with spare parts management and inventory control is also a plus. The ideal candidate will be between 28 to 35 years of age and willing to relocate to Hyderabad. Relevant experience in the Ice Cream industry is a must for this role. Join us at Heritage Foods as we strive to become one of the top Ice Cream brands in India. Your contribution will be vital in maintaining our tradition of delivering absolute richness in every bite of our delightful Ice Cream products.,

As a member of the QA Team, your primary responsibility will be to conduct food safety audits at all our outlets located in Bangalore and Mysore regions. Your key accountabilities will include planning and executing food safety audits in compliance with regulatory guidelines. You will be expected to manage your work plans efficiently to ensure timely completion of audits, including scheduling and workload management. Additionally, you will need to submit audit reports within one working day, summarizing the findings for review by the Head of Department (HOD) before sharing them with the retail team. Your role will also involve driving food safety and quality improvements to support business growth across our retail outlets. To excel in this position, you must hold a Bachelor's Degree in Food Technology or Microbiology. Completion of Fostac Training and HACCP certification is mandatory. Proficiency in typing, spreadsheet usage, word processing, and email communication is essential for successful performance in this role. The ideal candidate should possess excellent verbal and written communication skills, analytical capabilities, strong interpersonal abilities, and problem-solving skills. You must have a minimum of one year of professional experience and be willing to travel extensively across Bangalore and Mysore. This position requires 100% travel throughout the month. You will report to the Quality Head of QA & QC, and the job type is full-time. In addition to competitive compensation, the benefits package includes health insurance and provident fund coverage. Experience in auditing is preferred, and the work location is on-site.,

Company Description "Why work for Accor We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accors limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow&aposs hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor Qualifications Degree or Diploma in Hotel Management or Relevant Degree Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Show more Show less

Company Name VM Bakery Products Pvt Ltd Job Title Production & Quality Internship Job Location: Vijayawada Description We are inviting passionate students to apply for stipend-based internships in Production and Quality Control at our bakery unit in Vijayawada. ???? Location: Vijayawada ???? Duration: 6 months to 1 year ???? Stipend: Based on performance and duration ???? Eligibility B.Tech / B.Sc / M.Sc Food Technology, Biotechnology, Microbiology Basic knowledge of GMP, FSSAI preferred No. of vacancy 08 Experience Freshers ???? Departments Production Mixing, Baking, and Packing Operations Quality QC/QA, Documentation, Food Safety ? ???? Key Learning Areas ? Production line operations ? Mixing, baking & packing flow ? Hygiene & food safety practices ? Quality testing & internal audits ? FSSAI, HACCP, GMP systems ? Documentation & traceability Apply Here [HIDDEN TEXT] Show more Show less

Company Description We are more than 230,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits Building on the strength of our teams and of our integrated ecosystem of leading brands, personalized services and expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world, Job Description Duties include assisting the Production team in food preparation and performing related duties in the Kitchen, Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards, Ensure to perform miscellaneous job-related duties as assigned, Ensure HACCP procedures are followed and clear records are kept at all times, Exceed guest expectations in quality and service of food products Any matter which may affect the interests of hotel should be brought to the attention of the Management, Provide effective support to the team to enable them to provide a range of effective and efficient services, Ensure to exceed guest expectations in quality and service of the food products, Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks, Maintain personal grooming and hygiene to ensure standards are maintained, Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times, Identify optimal and cost-effective use of the resources, Facilitate the stock take and stock rotation for the assigned section, Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas, Adhere to all recipes, methods and instructions from the Executive Chef / Executive Sous Chef, Ensure that company and statutory hygiene standards are maintained, Ensure that the preparation and presentation of food complies with the standards, Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times, Ensure to maintain appropriate grooming standards, hygiene and code of conduct, Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services, Ensure to to prevent the use of contaminated products in any process of food preparation, To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards, Ensure to adhere to Novotel Kolkata Hotel & Residences policies and procedures at all times, Handle additional responsibilities as and when delegated by the Management, Additional Information Employee benefit card offering discounted rates at Accor hotels worldwide, Develop your talent through Accors learning programs, Opportunity to grow within your property and across the world! Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities, Show

Job description Positition- Quality Manager Industry - FMCG Food Experience - 8+ years Location - Ghaziabad Work Summary - The job includes overall product quality, plant quality & packaging quality responsibilities. Ensuring RM, In-process and Finished goods product quality and safety. Including managing and training of QA/QC team to ensure ISO, 3P, FSSAI and other regulatory specifications. Key Role & Responsibilities: 1. Quality Management System (QMS): Oversee and maintain the QMS, ensuring compliance with all quality standards, including ISO, HACCP, GMP, and other industry-specific regulations. 2. Process Monitoring: Monitor all stages of the snacks production process to identify potential quality issues. Implement corrective actions promptly to mitigate any deviations from quality standards. 3. Product Testing and Analysis: Supervise laboratory staff in conducting tests on raw materials, in-process products, and finished product to ensure they meet nutritional, physical, and microbiological standards. 4. Supplier Quality Assurance: Collaborate with the procurement team to audit and evaluate suppliers, ensuring the quality of raw materials aligns with company standards. 5. Documentation and Reporting: Maintain accurate records of quality checks, audits, and corrective actions. Generate reports and present findings to management, providing insights into quality performance. 6. Continuous Improvement: Identify areas for improvement within the production and quality processes. Develop and implement strategies to optimize quality standards and reduce wastage. 7. Training and Development: Train and supervise quality assurance staff, ensuring they are skilled in the latest testing methods and quality control techniques. 8. Compliance and Audits: Prepare for and lead external and internal audits. Ensure all procedures are aligned with regulatory and industry requirements. 9. Customer Complaints and Feedback: Investigate quality-related customer complaints and implement corrective actions. Provide feedback to teams to prevent future issues. Desired Candidate (Professional/ Technical Competencies)- 1. Basic reading, writing 2. Knowledge of food manufacturing operations 3. Knowledge of food technology, food microbiology, safe food handling procedures and food sanitation practices. 4. Knowledge of Good Manufacturing Practices (GMP), HACCP Principles, ISO 9000, FSSC 22000 & other regulations 5. Ability to design and conduct Quality and Food Safety Audits. 6. Ability to apply sound technical principles to root cause analyses, problem- solving and project management. 7. Familiarity with product regulations, food safety, product labelling and nutrition science including FSSAI. 8. Must possess the ability to coordinate and plan strategically. 9. Success Framework Technical Competencies Food Safety, Food Safety & Quality Management System, Business Knowledge, People Management & Development, Problem Solving, Quality Delivery

We are looking for a skilled Senior Executive to join our team at Suguna Foods Private Limited, responsible for ERP application and ensuring the smooth operation of our food processing facilities. The ideal candidate will have a strong background in managing ERP systems and a passion for driving business growth. Roles and Responsibility Manage and maintain the company's ERP system for seamless operations. Analyze data from the ERP system to identify trends and areas for improvement. Collaborate with cross-functional teams to implement process improvements. Develop and implement strategies to enhance system efficiency and productivity. Provide training and support to employees on the use of the ERP system. Ensure compliance with industry regulations and standards. Job Requirements Minimum 2 years of experience in an ERP-related role, preferably in the food processing industry. Strong knowledge of ERP systems and their applications. Excellent analytical and problem-solving skills. Ability to work effectively in a fast-paced environment and prioritize tasks. Strong communication and interpersonal skills. Experience working with food processing software and systems is preferred.

Job Description Role : Supplier Quality Technologist Location : Hyderabad The Supplier Quality Assurance Technologist is responsible for managing a portfolio of raw materials, packaging material suppliers qualification, supplier development, overall performance and continuous improvement In this role, incumbent needs to work very closely with internal and external stakeholders to ensure that all suppliers meet Mars global standard requirements In addition, incumbent needs to execute local/regional/global commercial strategies, Key Responsibilities Manage a portfolio of raw, packaging (local/regional/global) assigned by the Business This includes requests from other business units as well, Deploy Mars Global QFS standards (eg: Material Quality Management (MQM), Packaging Quality Management (PQM), Mold & Mycotoxin Management etc) as aligned with local/regional/global SQA strategies, When required, contribute to the drafting and formulation of Mars Global Q&FS Standards Complete supplier risk assessment of material-supplier combination, Establish supplier controls to hazards in accordance with the findings of MRA/PRA Be an active member of MRA/PRA team, Carryout risk-based supplier audits as per calendar Drive S-CAPA with suppliers, Immediately notify key stakeholders in case of critical non-conformities, where Mars products/consumers are or could potentially be at risk so that supplier risks are transparent to all, Ensuring supplier material conforms to Mars specifications and verify capability of suppliers to manufacture to specification, Regularly update supplier status to the Business, Prepare and work on continuous improvement plans to upgrade supplier status, Undertake supplier development work as per local/regional/global commercial strategy, Contribute to the development of Local, Regional and Global Commercial Strategies Analyze and resolve supplier related problems, determine root cause and corrective / preventive action with suppliers, Provide vital support to the Commercial Sourcing strategies as well as Prime Activity programs, Contribute then support implementation of local, regional & global SQA OGSM, Monitor and measure SQA KPIs on a periodic basis and report to the business, Support regional & global commercial teams to execute business critical Supplier Quality Assurance processes, Act as category SME to support commercial teams and suppliers to ensure consistent roll out within region, Contribute within SQA community cross Mars segments to identify best practices and improve processes, Provide information to support commercial preliminary supplier assessment, Be the Commercial champion for QMP/HACCP/FMOS/Site review meetings, Be a key member of prime activities and ensure on-time delivery of projects, Job Specifications/Qualifications Education & Professional Qualifications Bachelor Degree in Food Science / Microbiology / Food Engineering / Food Technology or General Science Masters degree in aforementioned areas is preferred Knowledge / Experience FMCG Food/ Beverages experience 4-7 + years experience in QMS /FSMS/HACCP (Quality & Food Safety Management systems like ISO 9001/22000 and / or equivalent internal Standards) Preferable functional expert with 3-4 years of experience in areas of Quality Assurance, In-depth knowledge/understanding of raw materials, packaging materials, food safety & quality management system (HACCP), supplier qualification process, continuous improvement programs is preferred, Excellent internal and or lead auditing experience, Proficiency in Word, Excel, Power Point, and SAP is preferred, Mars is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law If you need assistance or an accommodation during the application process because of a disability, it is available upon request The company is pleased to provide such assistance, and no applicant will be penalized as a result of such a request, Show

Role & responsibilities Monitoring and data verification for all products and processes Monitor plant activity to ensure compliance to GMPs Maintains QC/QA documents (policies, procedures and records) as required; promote and enforce associate quality and food safety standards Maintain Food Safety and Quality Programs including SQF, allergens, SOPs and other prerequisite programs Conduct random internal inspections. interaction with regulatory and external auditors which can include accompanying the auditor and corrective action plan follow up interaction with plant management which includes assisting departments in researching quality-related issues act as QA department point of contact in the absence of the QA manager monitor and verify QA department responsibilities (inspecting incoming and finish products to ensure conformance to companys standards) Monitor pest control program. Conduct recalls\mock recall. Conduct daily water testing. effectively communicate food safety and quality programs using job instruction training techniques to QA as well as other department associates as needed being an on the work floor participant with production associates (when necessary) maintain Good Manufacturing Practices within the facility other duties as assigned Preferred candidate profile Experience in bakery industry. B.tech. With Food Technology.

You will be joining a multinational food catering company operating in the B2B sector as a full-time General Manager - QHSE - Food Catering (MNC). In this role, your primary responsibility will be to oversee the Quality, Health, Safety, and Environment aspects of the food catering operations. This will involve the day-to-day management of operations, ensuring compliance with safety regulations, maintaining quality assurance, and driving environmental sustainability initiatives. To be considered for this position, you should hold a Graduation degree in fields such as Food Technology, Food Science, Hotel Management, Catering & Hospitality, or Bio-Technology. Additionally, having a good understanding of HACCP, ISO, and FSSAI compliances is essential. The ideal candidate for this role would have 10-12 years of experience in leading QHSE initiatives with a proven track record of team management in the Food and Beverages (F&B) industry, preferably within food services, catering, or restaurant chains. Proficiency in Excel and PowerPoint is required for this position. Key skills that will be crucial for success in this role include strong analytical abilities, effective communication, negotiation skills, relationship management with stakeholders, and excellent organizational skills.,

Position Summary & Background The Operations Manager will oversee all aspects of production, packaging, maintenance, and quality assurance within our coffee factory. This role requires a dynamic leader with a strong background in food manufacturing, automation, and team management. The Operations Manager will ensure efficient operations, compliance with food safety standards, and continuous improvement across all departments, with a focus on maximizing productivity and maintaining the highest quality standards. The role requires expertise in managing production lines and Packaging Machines equipped with Buhler, ICA, and Neuhaus Neotec machinery, driving continuous improvement, and meeting production targets. Essential Duties & Responsibilities Lead and manage daily operations across production, packaging, maintenance, and quality assurance teams. Oversee the performance and maintenance of automated production and packaging lines, including Buhler, ICA, and Neuhaus Neotec machinery. Ensure compliance with food safety and quality standards (e.g., HACCP, ISO 22000) throughout the facility. Develop and implement operational strategies to optimize efficiency, reduce costs, and improve product quality. Drive continuous improvement initiatives using Lean, Six Sigma, or similar methodologies. Collaborate with engineering, automation, and E&I teams to resolve technical issues and support preventive maintenance programs. Monitor key performance indicators (KPIs) and prepare regular reports for senior management. Foster a culture of safety, teamwork, and accountability among staff. Manage budgets, inventory, and resource allocation to meet production targets. Support staff training and development, particularly in food safety, equipment operation, and process optimization. Required Skills and Qualifications Bachelors degree in engineering (Industrial, Mechanical, Electrical, or Food Engineering), Food Science, Industrial Management, or a related field. Proven leadership and team management abilities in a food or beverage manufacturing environment. Strong knowledge of automated production and packaging systems. Excellent problem-solving, organizational, and communication skills. Ability to analyze operational data and implement process improvements. Commitment to safety, quality, and regulatory compliance. Proficiency in ERP systems and Microsoft Office applications. Fluent in English. Preferred Qualifications Experience in coffee processing or similar food industry operations. Hands-on experience with Buhler, ICA, and Neuhaus Neotec machinery. Strong understanding of food safety and quality standards (HACCP, ISO 22000). Familiarity with Lean, Six Sigma, or other continuous improvement methodologies. Experience working with automation, electrical, and instrumentation teams. Show more Show less

You are a talented and hardworking Commis I specializing in North Indian Cuisine, responsible for assisting the CDP in preparing authentic dishes while upholding high food quality and kitchen hygiene standards. Your key responsibilities include preparing a variety of North Indian dishes such as curries, tandoori items, kebabs, biryanis, and rotis with proper marination and spice blending for rich flavors. It is essential to follow standard recipes, maintain consistency in taste, texture, and presentation, and adhere to HACCP and food safety standards to ensure hygienic food preparation. Additionally, you will assist in kitchen operations, cutting, chopping, marination, and mise en place for North Indian dishes, monitor stock levels of essential ingredients, and ensure proper storage and handling to maintain freshness and quality. To qualify for this role, you should hold a Diploma/Certification in Culinary Arts or Hotel Management, along with at least 2 years of experience in a professional kitchen specializing in North Indian cuisine. A strong understanding of tandoor operations, curries, and traditional North Indian spices is required. Good teamwork and communication skills are also essential for this position. This is a full-time position with rotational shifts, offering a competitive salary with performance-based incentives, on-site accommodation and meals (if applicable), cell phone reimbursement, health insurance, paid sick time, Provident Fund, and a performance bonus. The work environment is fast-paced, and efficiency during busy meal periods is crucial to ensure timely food service. Your dedication to maintaining high food quality and kitchen hygiene standards will contribute to our team's success in delivering authentic North Indian cuisine to our customers.,

What is training-cum-internship The Training cum Internship Program represents a distinctive dual qualification initiative, offering a comprehensive blend of theoretical and practical learning components. It contains the best of both the worlds - Theory and Practice. Upon successful completion, participants will earn a certification of internship. Why training-cum-internship The food domain is booming rapidly. Companies are not only looking for degree holders but also individuals with great knowledge and skillsets. It becomes vital for students to stay updated to get ahead in the industry and build a competitive advantage for themselves. Duration: One month Topics covered: Aspects of New Food Product Development Idea Generation Market Research Formulations & Evaluation Product Specifications Feasibility Study (Technical, Regulations & Financial) Process Development Internal Testing Sampling and Market Testing What you learn: What is NPD How to design and develop a product Conducting market research HACCP Product testing & evaluation Microbiological and Physicochemical properties in NPD Business aspects in NPD Costing & Finance in NPD Eligibility: Any food or food science enthusiast with a basic knowledge of food can apply. After successful completion of the internship, the intern will be awarded a certificate. Show more Show less

Prime Function Ensure food philosophy is maintained with a standardised product. Maintain cost effectiveness by maintaining profitability in all areas. Constantly evaluate systems to facilitate improvement where possible. Ensure HACCP procedures are followed and clear records are kept at all times. Ensure the highest standard in preparation of food production and delivery. Exceed guest expectations in quality and service of food products. Key Responsibilities Food & Beverage Production Planning Follows guidelines laid by the Executive Chef on menu plan and design. People Management Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Financial Management Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Operations Management Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained. Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes. Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef. Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef. Promote an environment of team work to facilitate the achievement of department and ACCOR objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with ACCOR standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services. Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. Training; coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. maintains relevant documentation for training needs and completion of sessions. Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

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

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

Ensure food philosophy is maintained with a standardized product. Maintain cost effectiveness by maintaining profitability in all areas. Constantly evaluate systems to facilitate improvement where possible. Ensure HACCP procedures are followed and clear records are kept at all times. Ensure the highest standard in preparation of food production and delivery. Exceed guest expectations in quality and service of food products Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

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

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

A Chef de Partie (Garde Manger) prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie (Garde Manger), you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Chef de Partie (Garde Manger) serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Chef de Partie (Western) prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie (Western), you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Chef de Partie (Western) serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

As the Hygiene Supervisor, you will be responsible for performing the following tasks to the highest standards: Assist the implementation of the food safety management system of the hotel. Assist in daily FB audits, action plans and reports. Train all culinary and FB team members. Maintain good communication with team members. Supervise daily and point out malpractices, recording it in a logbook for further action. Knowledgeable of fire control and safety procedures. Check and ensure that garbage room hygiene is up to standard and method of garbage classification is approved. Organize and assist the Finance team with the monthly inventory. Mentor all Kitchen, Food Beverage team members in ensuring food safety standards. Conduct and follow up on HACCP and HFSMS meetings. Attend designated meetings and deal with a diverse group of important external callers and visitors. Drive the Continuous Improvement Programme with an established and dedicated team that has assisted in the company achieving HFSMS and is focused on HACCP accreditation. Streamline all training requirements with HFSMS and HACCP team members and ensure it is adhered to. Supervise hygiene procedures, monitor logbooks, hot and cold service holding units to ensure proper food turnover and cleanliness. Implement corrective actions when food does not comply with HACCP standards. Emphasize on the importance of our FIFO (First in, first out) and date labelling systems. Maintain a good working relationship with other departments and employees to ensure full co-operation and commitment from all. Perform other duties related to operations in order to maintain the food safety management system of the hotel. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Hygiene Supervisor serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage all aspects of the kitchen including operational, quality and administrative functions Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation Assist in positive outcomes from guest queries in a timely and efficient manner Ensure foods are of good quality and stored correctly Contribute to menu creation by responding and incorporating Guest feedback Ensure the consistent production of high quality food through all hotel food outlets Manage customer relations when necessary, in the absence of the Executive Chef Ensure resources support the business needs through the effective management of working rotations Support brand standards through the training and assessment of the Team Manage the kitchen brigade effectively to ensure a well-organized, motivated Team Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Comply with hotel security, fire regulations and all health and safety and food safety legislation Report maintenance, hygiene and hazard issues Be environmentally aware What are we looking for A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members.