528 Haccp Jobs - Page 15

Sodexo Food Solutions India Pvt. Ltd. is looking for Demi-Chef-De-Partie to join our dynamic team and embark on a rewarding career journey Responsible for delivery of services with the satisfaction of customer and client To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc.) Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis en place correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearancerecords at the site Maintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service andclearance cards) Ensure proper mise-en-place, and see that clean, dry and proper equipment is used as per the SOP laiddown Any other duty as instructed by his immediate Supervisor/Manager from time to time

Sodexo Food Solutions India Pvt. Ltd. is looking for Demi-Chef-De-Partie to join our dynamic team and embark on a rewarding career journey Responsible for delivery of services with the satisfaction of customer and client To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc.) Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis en place correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearancerecords at the site Maintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service andclearance cards) Ensure proper mise-en-place, and see that clean, dry and proper equipment is used as per the SOP laiddown Any other duty as instructed by his immediate Supervisor/Manager from time to time

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

We are seeking an experienced and outgoing Chef for our Grill Restaurant, specializing in Mediterranean cuisine. The ideal candidate should have a strong passion for cooking Arabic grills, mezze, and shawarma, with an extensive understanding of traditional preparation methods and flavors. The Chef should be confident in a fast-paced kitchen environment, able to craft mouthwatering dishes that delight guests. Beyond culinary skills, this individual must be personable and comfortable interacting with guests, offering recommendations, and engaging in friendly conversations to enhance the dining experience. Strong communication, creativity, and teamwork are essential to succeed in this role. Qualifications Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Should be well versed with Telugu language as well as cuisine. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Sodexo Food Solutions India Pvt. Ltd.ces is looking for Assistant Baker to join our dynamic team and embark on a rewarding career journey We are seeking a passionate and dedicated Assistant Baker to join our team. You will assist in all aspects of baking, from preparing ingredients to creating delicious baked goods. Responsibilities Assist in the preparation of ingredients. Follow recipes and baking instructions accurately. Measure and mix ingredients precisely. Operate baking equipment safely and efficiently. Maintain a clean and organized workspace. Assist with decorating and displaying baked goods. Qualifications Strong interest in baking. Ability to follow instructions carefully. Excellent attention to detail. Ability to work effectively as part of a team. Basic understanding of baking techniques preferred.

Sodexo Food Solutions India Pvt. Ltd. is looking for Assiatnt - Bakery to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 1 years of work experience as Sous Chef or 4 years as Chef de Partie in a hotel; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotels standards and financial goals. Qualifications Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization. Minimum 2 years' work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotels standards and financial goals. Qualifications Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation. Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Responsible for installing, maintaining, and repairing plumbing systems within the hotel, including water supply, drainage, heating, and sanitation systems. Ensures all plumbing works are performed safely and comply with hotel standards and regulations. Responds promptly to maintenance requests and emergencies to ensure guest comfort and operational efficiency. Qualifications ITI or Diploma in Plumbing with 2 years of experience (hotel preferred). Knowledge of water, drainage & sanitary systems and basic safety skills.

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

You will be responsible to provide an excellent and consistent level of service to your customers. The Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotels standards and financial goals Qualifications Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / Good Guest Relations Skills

Position Executive / Sr. Executive- QC Grade : A3 A4 Business Unit / Function Department - Quality Control Location Bharuch; SEZ;;;; Reports to Lab In charge-QC; Summary of Job (Purpose/ objective of the job Department Organogram to be enclosed) candidate is required having complete experience in API/Bulk/ Intermediates industries as per global regulatory requirements and responsible for implementation and compliances of ICH-Q7A, cGMP, WHO-GMP, ISO9001, FSSC, HACCP / global QMS requirements at SEZ site. Key Responsibilities (Performance Indicators) Knowledge about IMS system (ISO 9001:2015, ISO 14001:2015 OHSAS 18001:2007, and cGMP, USFDA, FSSC - 22000, NABL. Analytical skill for QC instrument, i.e. GLC, HPLC, UV-Visible, FTIR, ICP, K/F, Melting point etc. Regularize the QC activities as per cGMP requirements. RM, PKG, In-process and FG sampling and Analysis. Co-ordination with QC staff, R and D, Commercial and production for quality and dispatch related activities for on time dispatches. Day to day monitoring and execution online all IPQC and FG analysis activities. Resolve the trouble shooting related to QC activities.; Knowledge about 21 CFR Part 211, 111 with data integrity (Part-11) Awareness about responsible care (Environment, Health, Safety and Security) No. of Reportees Qualification and Experience M.Sc. (Chemistry) with 2 - 6 yrs. Key Competencies; (Technical, Functional and Behavioral) Handling, Calibration and Hand-on experience of all QC instruments. Compliance of 21 CFR Part-11. Troubleshooting related to QC analytical instrument

Job description Job Title: Quality Control Executive Location: Manesar (North zone); Namakal (South zone) Job Summary Anveshan seeks to enroll a Quality Control Executive who assist Quality team in the Food Safety, development and administration of Inline SOP OF RM, protocols of the storage, and processing standards as well as creates and supervises test data, performs testing, and report results to ensure a consistent and high level of quality for all food products. Responsibilities: Header: Quality & Food Safety Execution. Review equipment calibration, validation, and maintenance records to ensure they are performed correctly and on time. Assist with the identification and development of required procedures and processes related to the Quality Management System. Ensure compliance with FSSAI, HACCP and GMP with company-specific regulations related to the quality of product and to the proper performance of day-to-day activities. Oversee detailed inspections of components and completed assemblies at various phases of production and throughout the storage and packaging processes. Perform quality testing. Prepare and maintain Quality records for review of completeness and accuracy to meet both internal and external expectations. Document nonconforming material; clearly and accurately. Assist with the actual labor and manufacturing of projects as time permits/as needed. Communicate to all individuals effectively. Desired Qualifications: Grad/Post Grad in Food Tech Hands-on experience with FSSAI rules and Regulations for quality assurance and implementation of HACCP and GMP for the production units. Technical knowledge for food testing equipment (Working and setup). Skills required to set up, maintenance of inventory, Sampling and audits.

GSA Industries India Pvt Ltd is looking for Quality Manager to join our dynamic team and embark on a rewarding career journey Develop, implement, and maintain quality management systems to ensure products and services meet internal and customer standards Lead audits, inspections, and compliance checks to identify process gaps and drive continuous improvement Establish quality assurance policies, procedures, and standards across departments Collaborate with production, engineering, and supply chain teams to resolve quality issues promptly Monitor key quality metrics, analyze trends, and generate detailed reports for senior management Train and mentor staff on quality procedures and regulatory requirements Ensure compliance with industry regulations such as ISO, GMP, or other applicable standards Drive initiatives to improve product reliability, customer satisfaction, and operational efficiency

Job Role: Overall responsibility of quality assurance & food safety for Snacks category (includes Potato Chips, Extruded & Fried Snacks, Traditional namkeens, Sweets and similar products) manufactured at third-party locations and/or RCPL sites, successful implementation of RCPL quality systems, setting up monitoring & testing protocol for various quality parameters, third-party mfg. locations audits, training and driving quality culture. Key Responsibilities: 1. Compliance with RCPL Quality Standards: • Develop & communicate RCPL Quality Standards & Technical-manuals for SNACKS category • Implement & maintain RCPL quality standards & processes at 3P locations • Ensure incoming RM/PM or ingredients in compliance with RRL specifications & correct test methods are used by site team • Ensure process specifications are met and in compliance with RCPL specs • Ensure FG specifications are met and in compliance with RCPL specs (e.g. pack weights as per W&M rules, batch coding, seal integrity, sensory of products etc.). Verify production for the late-night shifts before dispatched to market • Timely communication of any deviations of specs for RM, PM., Processes, FG to TCM, Site team and RCPL category leads. Follow through for immediate closures and updates • Ensure FG & water are tested from an accredited lab as required by regulators • Ensure HACCP SOPs are successfully implemented and followed for 3P sites • Ensure basic GMPs/HK practices are followed by site team and follow up for corrections for observed gaps with site team • Ensure daily/monthly/quarterly GMP/HK/Pest control etc. checks or audits are conducted by site team and support them for conducting inspections. Follow through with site team for gaps closures • Ensure or provide necessary food safety/GMP/process/lab training etc. to the site team on periodic basis and/or follow through with site team for any required external training needs • Conduct periodic audits of 3P sites against RCPL quality standards and/or HACCP or FSSC 22000 procedures. Key Competencies required: 1. Functional Competencies: a. SME on Snacks processing- Potato Chips, Namkeen & Sweets (experience preferred) b. Technical excellence c. HACCP & risk assessment for Snacks category d. Audits (suppliers and mfg. locations) e. Snacks projects (preferred) f. Specification management g. Process management h. Complaints handling i. Driving Snacks productivity (preferred) j. Knowledge on Regulatory compliance 2. Behavioral Competencies: a. Action oriented b. Drive for results c. People/team management d. Networking & effective stakeholders management e. Problem solving f. Coaching & training the teams

Role & responsibilities Responsible for the development of Standard Operating Procedures, standards and support in competency building of co-mfg. site teams as per organization requirements Development and support in setup & approval of new Co-manufacturing partners and expansion of the existing partners facilities wrt Food safety, Hygienic engineering, Pathogen monitoring plans, Plant Cleaning & Sanitation, Pest management, Quality monitoring schemes, Process validations & Compliances requirements and best practices. Accountable for adherence of end-to-end quality management and advising the business & procurement on key quality & process strategies in terms of CAPEX @ co-manufacturer end. Ensuring Compliance to First Time Right and seamless throughput for achieving planned targets. Implementation of Quality systems & compliances requirements with respect to Regulatory for all plants. Routine audits of co-manufacturing, raw material & packaging material vendors sites for Food safety & compliance evaluation Coaching and Developing Quality & Process verticals (Food Safety, HACCP, Product QA & NPD, RM PM, Sensory, Compliances, Consumer complaints & Plant In-charges) on functional and leadership competencies. Ensuring Continuous Excellence, Operational savings and budgetary controls. Experience in handling authorities & consumer visits in terms of authority deviations, notices & critical complaints Preferred candidate profile Ideal Candidate – B. Tech / M. Tech in food Technology from premier institutes having 15 to 20 years’ experience in Food, Savories, Beverages, Should have worked in tier one companies, MNCs Should have experience in the entire areas of Quality, RM, PM, HACCP, Food safety, Development of standards, QMS, Auditing & Certification Audits, Sensory Management, NPD, Risk assessment, Storage, Transportation etc Should be willing to work out of Rajasthan Location (Bikaner) Should be experienced in handling multi-location Plants and contract manufacturing plants. Should have excellent communication and presentation skills.

Job Opening: Field Quality Executive Location: East Region Company: Devyani Food Industries Ltd. Position: Full-Time Experience Required: Minimum 04-06 years (Ice Cream preferred) Salary: As per industry standards Job Summary: We are looking for a Field Quality Executive. The ideal candidate will be responsible for overseeing or assessments are required the management of cold rooms and deep freezers, maintaining push carts and collaborating with other departments to optimize operational efficiency and quality compliance. Covers tasks from product verification , defect analysis, customer feedback resolution and reporting .Submit daily summaries report to the Head of the Quality Assurance & Head of the Sales department. Key Responsibilities: Daily planning for review inspection schedules and customer visit plans, coordinate with sales Teams and ensure availability of required the test equipment, documentation , temperature thermometer & Log Sheets. Verify conditions of the vehicles, handling and usage practices ,inspect product quality and packaging integrity and check compliance against SOPs, product specifications and customer expectations. Maintain time and daily reports for visiting the site while observed the issues and take action , gather complaint details and inspect the product in question and conduct root cause analysis, The area around deep freezers must be clean, with no dirt or debris. Avoid overloading deep freezers, as this can prevent them from maintaining the correct temperature , leading to product melting, sogginess , deformation or other defects. There should be no ice formation within the deep freezer. Ensure the Product Temperature maintains a temperature of 18C or below. All crates should be positioned at least 1.5 feet away from the walls. Stacking crates should not exceed the height of the cooling unit to ensure proper air circulation around all products. Train field teams or vendors/ Distributors on basic quality requirements of product checks and handling. Participate in regular review & updating. Document feedback and improvement suggestions from the field. Candidate Requirements: Bachelors/Diploma in Dairy Technology years of experience in a production role (preferably in ice cream, dairy, or frozen dessert sector) How to Apply: Interested candidates can send their updated resume to tanusree.nag@creambell.com