528 Haccp Jobs - Page 18

Job Description To carry out all the utility activities like Boiler operation, Fork Lifts, Chilling plant / Air compressors operations and their maintenance as per maintenance program. To support all utility users requirements Job Responsibilities Ensuring all maintenance activities as per Maintenance Preparation and modification of Maintenance programs as per operations requirement Ensuring 100% availability of utilities to support and meet production targeted volumes Co ordination in preparing Project and Non Project planning activities as and when required Co ordination in supervising and implementing Project and Non project works Supporting customer departments in achieving yearly targets ( PRS & Non PRS targets Active participation in implementing systems like ISO 9000 , ISO 14001 etc Guiding all reportees in their day to day work Preparation of skill gap analysis for direct reportees and ensuring training for the same To keep watch on spares by taking monthly stock of the same To keep fork lifts in running condition To observe GMP in fork lift dept by daily cleaning and maintaining the Fork lift Dept clean and tidy - Job Requirement Education: B. Tech /BE -Electrical/ Electronics Engineering Work Experience: Minimum 6 years in similar function area Must be from a FMCG/Food /Beverage Industry FUNCTIONAL COMPETENCIES & SKILLS: Must have good knowledge of basic components & mechanisms of an Equipment Must have a hands on experience of Equipment maintenance , preparation of Maintenance Plans, Spares management Must have hands on experience in shift operations & man management. Should have worked in shifts for at least 2 years Must be having background of Food /FMCG/ Beverage industry. Exposure to Beverage Bottling operations will be an added advantage Must have basic knowledge of TPM Basics – CLIT, PM, Kaizens Must be having basic knowledge of RCA tools such as Why-Why Analysis, Fish Bone analysis Must have basic knowledge of Safety Risk Assessment tools, Emergency Plans, Hazard Identification, Work Permit System Must have basic knowledge about Hygiene, 5S, Food Safety Standards, HACCP

Position Summary The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions of the Job Essential Functions Production Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation Promote customer service by investigating and resolving food quality and service complaints Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable Supervisory Conduct daily safety and production meeting with kitchen staff Demonstrate and promote Opaas Core Values of ?Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Report concerns to the DNS immediately Supervise kitchen staff in all areas of production Delegate workflow and inform DNS immediately of any personnel issues Train, cross-train and certify all kitchen job stations Be prepared to perform any kitchen function, as required Ensure overall cleanliness and organization of the kitchen and storage areas Compliance Maintain compliance with Opaa! recipes and menu plans Obtain approval for menu changes from the DNS at least 24 hours in advance Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Report discrepancies to DNS immediately Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Maintain compliance with all HACCP processes and procedures Maintain compliance with HHFKA and CACFP Meal Patterns Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements Report unsafe working conditions and safety incidents in a timely manner Administrative Coordinate and submit food and supply orders to Boss Ensure production records are complete and accurate daily, per student grade groups Oversee, take commercial/commodity physical inventory count, and input into Boss Ensure First In First Out (FIFO) standards in storage Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document The invoice to be approved the day it is received Enter participation counts into Boss daily Ensure accurate and timely completion of all required logs Perform daily tray counts and reconcile them with the district report Ensure all meals are reimbursable Maintain open lines of communication with the building principal Conduct a weekly update meeting Conduct ?Daily Dish? meetings Organize and use the production board to plan and monitor the flow of service Attend and actively participate in all weekly Kitchen Manager meetings with DNS All other duties as assigned by Opaa! Food Management Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision Working Conditions Working conditions commonly associated with the performance of the functions of this job Inside and outside working conditions Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat Occasionally exposed to toxic or caustic chemicals and extreme cold The noise level is usually loud Education Position Qualifications Language Skills High School Diploma, GED, or Relevant Experience Required Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer License(s)/Certification(s) Required: Serve Safe Certification; Additional certifications may vary by state Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status Show more Show less

SUMMARY ICE CREAM MAKER Responsibilities Seeking a highly experienced candidate with a preference for Gulf experience and basic English proficiency. Mixing, preparing, and decorating ice cream. Maintaining cleanliness in the work area. Organizing and working effectively within a team. Requirements Requirements: Proven experience in ice cream making Basic English proficiency Gulf experience preferred Benefits

BAPS SWAMINARAYAN HERBAL CARE is looking for QC/QA Executive to join our dynamic team and embark on a rewarding career journey You will also be responsible for identifying and resolving quality-related issues and ensuring that the company's products and services meet the requirements of customers Conduct regular quality audits to identify and resolve quality-related issues Develop and maintain quality metrics to track performance and identify areas for improvement Manage the documentation process for quality assurance procedures, including the creation and maintenance of standard operating procedures (SOPs)

PTRC- PERFICIO TESTING AND RESEARCH CENTRE is looking for Quality Manager to join our dynamic team and embark on a rewarding career journey Develop and implement quality management systems and processes. Conduct quality audits and inspections. Monitor and analyze quality performance metrics. Collaborate with cross-functional teams to address quality issues. Provide training and support on quality standards and procedures. Ensure compliance with regulatory and quality standards. Stay updated with industry trends and best practices in quality management. Leadership Skills Retail Knowledge Communication Skills Problem-Solving Abilities

We are looking for experienced Regulatory resources with 2-3 Years of experience for Sr.Executive. Candidate with experience in the Labeling regulations, Fssai Licensing, AYUSH Licensing, Fssai regulations Legal metrology. The job will involve interacting with multiple stakeholders FD, Operations, Packaging Marketing, Legal. Roles Responsibilities FOSCOS applications submission and license management. AYUSH License documentation. Artwork Compliance for FSSAI, AYUSH Cosmetics Educational Qualification : B.tech/ M.tech Food technology or equivalent. B.Pharm/M.Pharm or equivalent. Requirements Skills Attention to details Project management Cross functional collaboration Documentation Reporting Problem Solving Quick decision making Multi-tasking

Role & responsibilities Troubleshoot and resolve issues related to A3, filling machines, HACCP, GMP, ISO standards, preventive maintenance, and breakdowns. Provide technical support for machine operating and maintenance engineering on beverage production lines. Implement downtime reduction strategies to minimize equipment failures and optimize productivity. Collaborate with cross-functional teams to ensure compliance with FMCG industry regulations and standards. Conduct regular inspections of machinery to identify potential problems before they become major issues. Preferred candidate profile 8-10 years of experience in a similar role within the FMCG/beverage industry. Diploma or B.Tech/B.E. degree in relevant field (e.g., Chemical, Electrical). Strong understanding of tetra packaging technology and juice processing operations. Proficiency in carbonated water treatment processes and pet bottling systems. Interested candidates can reach out to us at 7838204667 Contact Person Somi Ghosh HR- Manager

SUMMARY Baker We are in search of an experienced and dedicated Baker to become a part of our team. The ideal candidate should possess a strong background in baking, meticulous attention to detail, and a genuine enthusiasm for crafting visually appealing and delectable products. As a Baker, you will be tasked with the preparation and baking of a diverse range of goods, ensuring that each item meets our stringent standards of quality and presentation. Responsibilities Prepare and bake a wide variety of bread from scratch Follow and adapt recipes as necessary to maintain consistency and quality Maintain a clean and organized workspace in compliance with health and safety regulations Manage baking schedules to ensure a constant supply of fresh products throughout the day Collaborate with the team to innovate and develop new recipes and products Monitor inventory levels and assist with supply orders Provide exceptional customer service, including managing special orders and requests Requirements Requirements: Proven experience as a Baker or in a similar role Culinary Degree or relevant certification in baking, with demonstrated experience in bakery or similar food production management Proficiency in baking techniques, recipe development, and quality control, with the ability to oversee daily production and ensure consistent product quality Formal training in baking and pastry arts or equivalent professional experience Thorough knowledge of baking techniques and ingredients Willingness to work early mornings, weekends, and holidays as required Meticulous attention to detail and dedication to quality Exceptional time management and organizational skills Ability to work independently and collaboratively as part of a team A positive attitude and a genuine passion for baking Knowledge of OHS and Food Safety Act

Overview Conducting quality checks of RM/PM material received in the plant to ensure that all FLI standards of quality are met. Monitoring RM/PM tests, reporting of non-compliance of service providers and communication about the corrective action. Maintaining accurate and comprehensive reports for communication to all the people concerned. Conducting regular audits of RM/PM stores for storage condition and FIFO/FEFO implementation. Ensure the smooth implementation of food safety policies at plant. 2) Ensuring best quality of RM/PM received in through quality checks and inspection. 3) Implementing right quality control systems/standards for the vendors / suppliers. 4) Responsible for ensuring the maintenance of implementation of GMP, GHK GLP and internal / external audits (HACCP, AIB, Personal Hygiene, Process audit) at Plant. 5) Communication to vendors in relation to the Root cause and failure analysis for deviations and follow up for the implementation of the corrective actions. 6) Ensure receiving of quality RM/PM material as per the FLI standards. Reporting of Deviation/Discrepancies to vendors/purchase and follow-up for the corrective and preventive steps. Responsibilities Accountabilities list in priority order the main accountabilities/deliverables of the role, including key measures. These should be clearly the responsibilities of the JOB HOLDER. Conducting quality checks of RM/PM material received in the plant to ensure that all FLI standards of quality are met. Monitoring RM/PM tests, reporting of non-compliance of service providers and communication about the corrective action. Maintaining accurate and comprehensive reports for communication to all the people concerned. Conducting regular audits of RM/PM stores for storage condition and FIFO/FEFO implementation. Ensure the smooth implementation of food safety policies at plant. 2) Ensuring best quality of RM/PM received in through quality checks and inspection. 3) Implementing right quality control systems/standards for the vendors / suppliers. 4) Responsible for ensuring the maintenance of implementation of GMP, GHK GLP and internal / external audits (HACCP, AIB, Personal Hygiene, Process audit) at Plant. 5) Communication to vendors in relation to the Root cause and failure analysis for deviations and follow up for the implementation of the corrective actions. 6) Ensure receiving of quality RM/PM material as per the FLI standards. Reporting of Deviation/Discrepancies to vendors/purchase and follow-up for the corrective and preventive steps. Qualifications B.Sc/ B.E./B.Tech/M.Sc - Food Technology B.Sc/ B.E./B.Tech/M.Sc - Food Technology Accountabilities list in priority order the main accountabilities/deliverables of the role, including key measures. These should be clearly the responsibilities of the JOB HOLDER. Conducting quality checks of RM/PM material received in the plant to ensure that all FLI standards of quality are met. Monitoring RM/PM tests, reporting of non-compliance of service providers and communication about the corrective action. Maintaining accurate and comprehensive reports for communication to all the people concerned. Conducting regular audits of RM/PM stores for storage condition and FIFO/FEFO implementation. Ensure the smooth implementation of food safety policies at plant. 2) Ensuring best quality of RM/PM received in through quality checks and inspection. 3) Implementing right quality control systems/standards for the vendors / suppliers. 4) Responsible for ensuring the maintenance of implementation of GMP, GHK GLP and internal / external audits (HACCP, AIB, Personal Hygiene, Process audit) at Plant. 5) Communication to vendors in relation to the Root cause and failure analysis for deviations and follow up for the implementation of the corrective actions. 6) Ensure receiving of quality RM/PM material as per the FLI standards. Reporting of Deviation/Discrepancies to vendors/purchase and follow-up for the corrective and preventive steps.

SUMMARY Job Title: In Charge-Cold Store We are seeking an experienced In Charge-Cold Store to join our reputed seafood processing company. The ideal candidate will have a background in the same industry and possess the skills necessary to oversee the efficient and organized operations of our cold store. Key Responsibilities: Unloading and packing of block frozen goods at the block final packing section following HACCP guidelines Managing finish goods inventory and maintaining accurate records Ensuring clean and organized cold storages to minimize damage to finish goods Receiving and storing goods in a proper manner and time cycle Handling stock queries and conducting stock audits Ensuring 100% HACCP compliance during packing, loading, and storing Properly stuffing export containers as per customers’ requirements Ensuring timely and efficient delivery of finish goods as per requirements Supervising and managing cold store crews, providing necessary training to ensure compliance with company standards and regulations Performing any other relevant work as required by the management Requirements Previous experience in a similar role within the seafood processing industry Knowledge of HACCP guidelines and compliance Strong organizational and inventory management skills Ability to lead and train cold store crews effectively Flexibility to handle additional responsibilities as assigned by management

shift incharge required for a food company(Snakes) Qualification- B.tech in electrical / Mechanical / electronics Exp- min 5 yrs Salary- upto 45k Location- Gohana, sonipat

Hi Seema Saviyo here Currently we are are hiring For fmcg for Lead Associate Production/ Assistant Manager Production : Bareilly Pls share your updated cv seema.ots@gmail.com Location : Bareilly Prefered Only Male Candidate Designation:Lead Associate Production/ Assistant Manager Production Grade:ML1/EL3 Location: Bareilly Type: Permanent Job Purpose: 1. To develop new line of production people. 2. To take care all activities in Menthol Industry Operation. Duties and responsibility: Planning of Raw Material and Finished Goods on daily basis. Taking care of all activities involved in production. To lead the operation team in Menthol Industry. Have a good knowledge of Menthol Industry. To take care of ongoing & upcoming project on site. To run both facility without any deviations. Functional Knowledge Knowledge of MentolIndustry,have good experience of Menthol Operation, Food Safety Management System, HACCP, FSSC 22000/BRC, Document Management System. Key Skill Sets Deep knowledge of Fractional distillation Basic Qualification: B Sc Chemistry/ M Sc Chemistry or B Tech Food Technology Additional Qualification: Mint or Menthol Experience will be must. Years of Experience: 5-10years experience in Menthol Industry Location Preference: Bareilly Uttar Pradesh Industry Preference: Menthol Industry pls share your updated cv seema.ots@gmail.com

Role & responsibilities Ensure product quality, implement QA/QC procedures, conduct inspections, monitor compliance with safety and hygiene standards, handle audits, investigate complaints, and support continuous improvement in FMCG manufacturing processes.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing? As the Chef de Cuisine, 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 we'll 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. Train team members on the correct usage of all equipment, tools and machines. 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 Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High school graduate. 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred.

Urgent : Assistant Manager / Manager {Regulatory & Food Safety} @ Shirwal , Near Pune / Satara Our client is leading Ice Cream Manufacturer of India , UAE & UK They are a professionally managed global conglomerate with traditional values of the 70-year-old family business. They directly employ over 2000 people across several regions of operations & includes the ownership & management of the boutique hotel in Mumbai, Banquets & Catering services, Indias largest ice-cream store chain , extremely delicious lower-calorie ice cream brand , the leading ice cream & food brand of the Middle East offering traditional Indian packaged foods such as paneer, frozen vegetables, rice & more a chain of modern Indian family dining restaurants in India & other sub-brands. They are urgently looking for Assistant Manager / Manager {Regulatory & Food Safety} Department: Regulatory & Food Safety Location: Shirwal , Near Pune / Satara Reported By : Sr. Executive / Executive Regulatory & Food Safety Job Objectives: To ensure full compliance with applicable food safety & regulatory requirements (FSSAI, FDA , etc.) for all ice cream & ice cream cake products manufactured at the facility. The role is responsible for driving quality assurance, food safety initiatives & regulatory compliance while supporting new product development & leading cross-functional improvement initiatives. Qualifications & Skills: Bachelor’s degree in food science/food technology or related discipline (Master’s preferred) Minimum 7-10 years of experience in food safety & regulatory roles in the ice cream or dairy industry Certifications in HACCP, FSSC 22000, BRC, or similar standards preferred Strong knowledge of FSSAI regulations , food labelling laws, & international standards Excellent leadership, analytical, & interpersonal skills Proficient in regulatory documentation, SAP systems & quality reporting tools. Primary Responsibilities: Strategic & Planning Monitor & interpret changes in local, national & international food safety regulations. Develop & implement regulatory compliance strategies aligned with business goals. Lead regulatory audit preparedness & strategic initiatives for continuous compliance. Core Functional Ensure product compliance with applicable laws & customer requirements. Manage documentation & approval of product labels, artworks & declarations. Lead the implementation & review of HACCP plans & food safety systems (e.g., FSSC 22000). Oversee supplier quality management, audits & ongoing performance evaluation. Coordinate sensory evaluations, shelf-life validation, & microbiological testing protocols . Internal Processes Maintain robust document control systems to ensure traceability & audit-readiness. Handle regulatory inspections & ensure timely closure of non-conformances. Develop SOPs, work instructions, & process flows to standardize operations. Manage & investigate food safety incidents, implementing effective CAPA processes. People Development Conduct regular food safety & GMP training sessions for shop floor & QA teams. Provide mentorship & technical guidance to team members. Promote a culture of quality, accountability, & continuous improvement across departments. Key Result Areas Internal Interfaces Production Quality Assurance Research & Development Procurement Supply Chain Marketing Training External Interfaces Regulatory Authorities (FSSAI, FDA, LM, FDA, HALAL etc.) External Auditors & Certification Bodies Raw Material & Packaging Suppliers Private Label Partners External Laboratories Key Interfaces Regulatory documentation & licenses Product specification & compliance verification HACCP & GMP records & validation files Food safety risk assessment & mitigation plans as per GFSI standards. Customer complaint investigations & reports Audit reports & improvement action trackers You are requested to Email updated resume with following details Current Location Please confirm you are ready to work in Shirwal , Near Pune / Satara Relevant experience in food safety & regulatory roles in F&B Industry (In years) Relevant experience in food safety & regulatory roles in the ice cream or dairy industry(In years) Can you ensure full compliance with applicable food safety & regulatory requirements (FSSAI, FDA , etc.) for all ice cream & ice cream cake products manufactured at the facility? Do you have certifications in HACCP, FSSC 22000, BRC, or similar standards? Do you have strong knowledge of FSSAI regulations , food labelling laws & international standards? Can you lead the implementation & review of HACCP plans & food safety systems (e.g., FSSC 22000) ? Can you oversee supplier quality management, audits & ongoing performance evaluation & coordinate sensory evaluations, shelf-life validation, & microbiological testing protocols ? Can you interact with Regulatory Authorities (FSSAI, FDA, LM, FDA, HALAL etc.) & External Auditors & Certification Bodies? Can you comply with Product specification & compliance verification , HACCP & GMP records & validation files , Food safety risk assessment & mitigation plans as per GFSI standards. Languages known Please self-rate : your English Communication skills on a scale of 1 to 10 (10 being highest) Team Size Managed ( Direct & Indirect) Current Salary (Fixed + Variable) Expected Salary Minimum period required for Joining Contact Details, Residence & Mobile No What’s App No./ Skype ID In case you are not interested, we would appreciate, if you can refer us, suitable matching profiles from your rich contacts [[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[ Best Regards Pradeep Kumar / Mumbai Email: pradeep@intellectualcapital.co.in Cell: 8828181917 [[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[

Job requirements Key Responsibilities Customer Services Meet & Greet the customers Assisting customers throughout the shopping journey Sharing product features & benefit with the customers Explaining services , building trust & loyalty Resolving Customers queries pre & post Sale Ensure product delivery to the customer on time Receive feedback from the customer on services & product Inventory Management Daily quick count of all the PIDs available in the store Receive bulk shipment , physical count & mark receive in the system on daily basis Daily replenishment to fill the display gap Check the bad inventory /damage product & keep it on designated place Ensure daily handover & receiving product from VRX through HOP app Highlight inventory mismatch /discrepancy to the Store Manager Operational Process Following the VM guidelines Maintain cleanliness & hygiene in the store Update all the SOPs file on daily basis Reconcile daily cash & card sale

Key Responsibilities Prepare and cook assigned Continental menu items such as grilled meats, pasta, and baked dishes. Maintain mise-en-place and assist with plating as per standards. Follow recipes and portioning guidelines strictly. Support cleaning and upkeep of kitchen equipment and workstations. Required Skills Experience in preparing Continental cuisine. Understanding of cooking methods like roasting, sauting, grilling, and baking. Ability to multitask and work efficiently in a fast-paced environment. Knowledge of food safety and hygiene standards. Educational Requirements A qualification in Hotel Management (diploma or degree) is mandatory.

Key Responsibilities Assist in prepping ingredients such as vegetables, meats, sauces, and garnishes. Help in salad assembly, pasta boiling, sandwich preparation, etc. Maintain cleanliness of tools and work surfaces. Ensure proper food storage and FIFO practices. Required Skills Basic knowledge of Western cooking methods and kitchen tools. Good knife skills and prep work efficiency. Ability to follow instructions and maintain cleanliness. Educational Requirements A qualification in Hotel Management (diploma or degree) is mandatory.

Roles and Responsibilities Manage kitchen operations, ensuring efficient food production and quality control. Second in command for Executive Chef Develop menus, plan meals, and manage inventory to minimize waste and optimize costs. Supervise a team of cooks, sous chefs, and other kitchen staff to ensure smooth service delivery. Maintain high standards of food safety, hygiene, and HACCP compliance throughout the hotel's restaurants. Collaborate with the executive chef to develop new recipes and improve existing ones. Desired Candidate Profile 12-20 years of experience in culinary arts or related field (hotel management). Strong knowledge of menu planning, food costing, multi cuisine cooking techniques. Excellent communication skills for effective leadership and teamwork. Ability to work well under pressure during peak hours or special events. Interested candidates can also connect with me at siddhant.kanojia@sodexo.com

To work as a Quality Executive in Quality unit with relevant experience. Qualifications : Diploma or BE background. 1 positions for candidates with 3+ years of relevant experience 1 position for a fresher. Language Proficiency: Kannada or English. Positive attitude and ability to work as part of a team.

Stores Specialist Department: Stores Location: Gudur Reports to: Plant Manager Job Summary: The Stores Specialist is responsible for managing the storage, receipt, issuance, and inventory of raw materials, packaging materials, spare parts, consumables, and finished goods within a dairy processing facility. The role ensures material availability while maintaining accurate records and adhering to food safety and GMP norms. Key Responsibilities: Receive and inspect incoming materials (raw milk, ingredients, packaging materials, spare parts, etc.) for quantity and quality as per dairy standards. Maintain proper storage conditions as per FSSAI, HACCP, and cold chain requirements. Organize and label inventory in a systematic, FIFO/FEFO manner. Ensure timely issuance of materials to production, quality, maintenance, and other departments. Maintain real-time inventory records using ERP systems (e.g., SAP, Oracle). Monitor stock levels and generate reports for reorder requirements (minimum/maximum/reorder levels). Conduct periodic cycle counts and support monthly/yearly stock audits. Coordinate with procurement and production teams for material planning and shortage management. Ensure storage and handling as per safety, hygiene, and food safety standards. Maintain documentation for traceability and regulatory compliance (e.g., batch numbers, expiry dates, stock ledgers). Identify and report non-conforming or obsolete stock. Assist in scrap material handling and disposal processes. Key Skills and Competencies: Knowledge of inventory and warehouse management practices in food/dairy industry. Familiarity with dairy plant material flow and storage requirements (e.g., chilled, dry, and cold storage). ERP knowledge (SAP/MM module preferred). Good communication and coordination skills. Strong record-keeping and attention to detail. Knowledge of GMP, FSSAI, HACCP, and ISO 22000 standards. Qualifications: Diploma or Bachelor's degree in Supply Chain, Logistics, Dairy Technology, or related field. 2–5 years of relevant experience in stores/inventory management in a dairy or food processing plant or beverage

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Define product positioning, pricing, and promotion strategies in collaboration with marketing teams. Develop product roadmaps aligned with company goals and market demands.Monitor product performance post-launch and recommend adjustments as needed

Role & responsibilities Operate Tetra Pak machines, including A3, filling machines, and carbonation systems. Ensure proper cleaning and sanitizing of equipment to maintain HACCP standards. Perform preventive maintenance tasks to minimize downtime and optimize machine performance. Troubleshoot issues with machinery and resolve problems efficiently. Maintain accurate records of production runs, quality control checks, and maintenance activities. Record production data downtime, and machine performance in the logbook or system. Ensure packaging materials ( caps,straws, cartons) are available and correctly loaded. Collaborated with maintenance and quality teams to resolve issues quickly. Participate in root cause analysis and continuous improvement initiatives. Preferred candidate profile 5-10 years of experience in operating Tetra Pak machines or similar beverage processing equipment. Diploma/B.Tech/B.E. degree in relevant field (e.g., Chemical Engineering). Strong understanding of GMP guidelines and ISO standards for food safety protocols. Proficiency in preventative maintenance practices to reduce downtime and increase efficiency. Interested candidates can reach out to us at 7838204667 Contact Person Somi Ghosh HR- Manager

Job Summary: We are seeking an experienced and proactive Environment, Health & Safety (EHS) Manager to lead and manage all EHS initiatives in our dairy processing facility. The EHS Manager will be responsible for developing, implementing, and maintaining programs that ensure a safe and compliant work environment in line with regulatory standards and company policies. This role requires a deep understanding of food-grade processing, hygiene protocols, waste management, and regulatory compliance specific to the dairy industry. Key Responsibilities: EHS Program Development & Management Develop and implement EHS policies, procedures, and training tailored to dairy operations. Ensure compliance with local, state, and federal regulations (e.g., OSHA, EPA, FSSAI, ISO 14001, ISO 45001). Conduct regular safety audits, inspections, and risk assessments across processing, packaging, and utility areas. Health & Safety Oversee occupational health initiatives and lead incident/accident investigations with root cause analysis and CAPA. Promote safe work practices and provide regular training to all departments, including cold room safety, handling of CIP chemicals, and machinery guarding. Monitor and manage permit-to-work systems and confined space entry procedures. Environmental Compliance Manage and monitor effluent treatment plant (ETP) operations, ensuring discharge norms are met. Oversee waste segregation and disposal practices, with special attention to dairy sludge and packaging waste. Coordinate sustainability efforts, including water and energy conservation within plant operations. Emergency Preparedness Lead emergency response planning, including fire drills, spill response, and evacuation protocols. Maintain all safety equipment and systems in operational condition, including fire extinguishers, alarms, and PPE. Reporting & Documentation Maintain accurate and up-to-date records of all EHS activities, audits, incidents, and training. Prepare and present monthly safety performance metrics to plant leadership. Qualifications & Skills: Bachelor's degree in Environmental Science, Industrial Safety, Engineering, or related field. Minimum 3-5 years of EHS experience, preferably in the dairy or food processing or beverage industry. Strong knowledge of food safety, HACCP, and GMP standards. Certification in ISO 14001/45001, NEBOSH, or equivalent is a plus. Strong communication and training skills. Proficiency in EHS software and MS Office tools. Key Competencies: Leadership and influencing ability across cross-functional teams. Strong analytical and problem-solving skills. Detail-oriented with a proactive and hands-on approach. Ability to work under pressure and manage multiple priorities.