205 Haccp Jobs - Page 3

We are looking for Plant supervisor / Plant Operator Experience - 2-3 years Salary - up to 3 lpa Location - Moga( Punjab) Good knowledge of Solvents , green solvents , MSDS Hand on - Experience in SOP making, documentation , Process Handling . Handling - plant equipment's For more information email your resume at mansi.sharma@manpower.co.in

Job Title: Sample Booking Executive (Reporting Executive) Position: Admin Executive Location: Gurgaon (Sector 20, Udyog Vihar) Budget: 3-4 LPA Qualification Required: B.Sc. / M.Sc. (Science background preferred) Technical Skills Required: Proficiency in MS Office and MS Excel Working knowledge of Tally Experience: Minimum 1 year of relevant experience Key Skills & Responsibilities: Must have experience working in a NABL-accredited laboratory Strong knowledge of Sample Receiving and Booking procedures as per NABL guidelines Proficient in Analytical Report preparation in compliance with NABL standards Ability to book bills and maintain billing records in the system Call/WhatsApp: Asha Kushwah at 7703903078 Email: asha.kushwah@cielhr.com

Acquire prospective customer from food & agri industries for business. End-to-end handling of QMS.FSMS & other systems Certification for the customers which includes training, documentation, implementation & audits of prospective clients. Annual bonus Work from home Travel allowance Job/soft skill training

Kamla Homes is looking for Trainee Officer - Packing to join our dynamic team and embark on a rewarding career journey Assist in the packing line operations and material setup Check packaging materials and labels for accuracy Maintain cleanliness and batch documentation Learn GMP guidelines and SOP compliance

Capital Hospitals is looking for Assistant Cook to join our dynamic team and embark on a rewarding career journey Support head chefs in food preparation and kitchen operations Maintain hygiene and assist in cooking, chopping, and plating Follow recipes and portion control under supervision Ensure cleanliness of utensils and workstations

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

The Housekeeping Manager will oversee all aspects of housekeeping operations in a corporate environment, ensuring cleanliness, hygiene, and safety standards are maintained at all times. Minimum of 2 years of experience managing housekeeping teams in corporate, hospitality, or healthcare settings with strong leadership skills and expertise in sanitation regulations. Responsible for managing budgets, procuring cleaning supplies, maintaining inventory control, and ensuring high hygiene standards

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 provisions In 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 environment Experience 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 costs Creativity Eye for detail

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

Develop new menu options based on seasonal changes and customer demand Assist with the preparation and planning of meal designs Ensure that kitchen activities operate in a timely manner Resolve customer problems and concerns personally Monitor and record inventory, and if necessary, order new supplies Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations ie Menu, Manpower, workflow, procurement, QHSE& training for the kitchen production teamDirect the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods May plan and price menu items, order supplies, and keep records and accounts Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with theManager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in thefuture Ensure proper cleanliness of the kitchen equipment and the kitchen area;Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high salesIn addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants Assign tasks, set expectations, and ensure a well-functioning kitchen team Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards

Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future E nsure proper cleanliness of the kitchen equipment and the kitchen area;Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 7 -8 years of experience in hands on cooking including: Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen Experience in menu planning and production Experience in or exposure to bulk cooking

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 provisions In 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 environment Experience 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 costs Creativity 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 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 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 environment Experience 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 costs Creativity 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 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 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 environment Experience 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 costs Creativity 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 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 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 environment Experience 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 costs Creativity 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 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 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 environment Experience 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 costs Creativity 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 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 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 environment Experience 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 costs Creativity Eye for detail

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

develop new food and beverage products Evaluate current products for quality and market fit Collaborate with cross-functional teams Lead laboratory experiments and prototype testing Conduct sensory evaluations and consumer taste tests

develop new food and beverage products Evaluate current products for quality and market fit Collaborate with cross-functional teams Lead laboratory experiments and prototype testing Conduct sensory evaluations and consumer taste tests

Role & responsibilities • Build and manage supplier relationships across relevant categories in India • Negotiate pricing, terms, and minimum order quantities (MOQs) • Ensure product and packaging meet Australian food safety standards (e.g., HACCP, BPA-free) • Coordinate samples, specifications, and production timelines • Oversee export documentation and freight logistics for shipping to Australia • Maintain supplier and procurement records using Microsoft Excel (MSO) • Work closely with the Australian procurement and operations team • Support supplier audits, inspections, and continuous improvement processes Preferred candidate profile 3+ years of procurement, sourcing, or export coordination experience Experience complying with Australian food safety standards, including HACCP Demonstrated experience exporting goods to international markets, especially Australia Strong knowledge of Indian supplier base (FMCG, packaging, uniforms) Advanced Microsoft Office skills (especially Excel) this is essential Excellent verbal and written communication in English • Fluent in Hindi Attention to detail, accountability, and professionalism

Commi I : Bakery F&B Production 3-5 Years Full-time Leh Job Summary: We are looking for a skilled Commis I Bakery to join our pastry and bakery team. The ideal candidate will be responsible for preparing a variety of baked goods, including breads, pastries, cakes, and desserts, while maintaining high-quality standards in taste, texture, and presentation. Key responsibilities include dough preparation, baking, decorating, assisting in menu planning, ensuring proper storage of ingredients, and maintaining hygiene and safety standards in the bakery section.

Mahesh Edible Oil Industries Ltd. is looking for Sales Coordinator to join our dynamic team and embark on a rewarding career journey. Qualification : MBA Utilize company resources to develop a filing system that keeps all active sales files available digitally and in hard copy form Take the lead on organizing the resources necessary to put together high quality sales presentations Ensure the inventory of custom sales presentation materials such as brochures and presentation folders is always up to date Act as the primary customer service contact for clients who have questions about their accounts or our products Work with other departments within the company to bring in additional help on creating sales presentations when needed

Job Description: Role : Q&FS Technologist - Project Role Location : Hyderabad Job Purpose The Q&FS technologist - Project Role is responsible for ensuring all relevant Q&FS standards are implemented with opportunities to continuously improve to assure quality and food safety at the local site for the planned Expansion projects, protecting the Consumer and Brand Quality. The role is responsible for the management of the food safety team and the verification plan to support the program. Job Responsibilities Responsible for QFS activities related to New Expansion project and its seam less integration with current site Guide and support the project team on trainings and on required capability building on the Food safety management program in the Scope new expansion to ensure Right first time design to execution considering required all QFS Standards in Scope Responsible for Site Layout Design review along with Site and Project Team to ensure compliance to Key QFS requirements and Standards like GMP, HACCP & Dry Petcare Standards etc. Facilitate the Project Team to carryout QFS Risk assessments / FMEA in line with defined Project Executions DFVS and other CVS plans Participate in Project discussions Review and provide timely Decisions / Approval from QFS Carryout timely Quality Audits to see Quality execution of planned activities in New Project scope. Update the Site Team with New Project changes and its Possible Q&FS Impacts if any, Participate in Risk Assessments and ensure no Major impact on Existing Product / Line GMP during the planned Brown Field Expansion Coordinate with TPL (R&D Project Lead), Site and other Regional Q&FS Leads for required Support and clarity where ever required for timely and Right Decision Quality on the Project activities Understand from Project Team on the Masterplan and see QFS Risk Assessments are done not just considering today but also for later Expansions based on todays visibility Quality- Associate is responsible to ensure effective implementation of Mars QMP (Quality Management Process), Quality and Food Safety requirements including Personnel Hygiene and GMP stated by the Organization as applicable. Associate shall deliver through Respective Area/Process Standard Operating Procedures. Meet basic competency requirements mentioned in the job Role Skill Matrix to ensure Quality and Food Safety requirements are implemented to satisfactory level. SES-Create SES culture within the team through visible demonstration, engaging his/her team in all SES activities, defining SES objective as annual KRAs and effective deployment of SES Policy/Management system. Responsible to ensure that Risk assessment is performed and controls implemented and maintained for all operational activities. Overall responsibility to ensure the functional compliance to Mars Global Standards, Asset conservation standards and all relevant local SES legislation. Job Specifications /Qualifications Note: May differ from the current job holder s own skills and experience . 1. Education & Professional Qualification Minimum Qualifications: Degree with Preferred Master degree in Food Science ( or related discipline) HACCP and / or ISO 22000 trained and lead auditor qualification (preferred) 2. Knowledge/Experience Previously Implemented and successfully managed a food safety program. (HACCP or equivalent) Experience in individually driving quality management systems. Strong understanding of root cause analysis. Preferred: Working knowledge of extruded/ retorted processes and packaging of pet food products. Preferred: 6+ years of experience in Quality & Food Safety