528 Haccp Jobs - Page 4

The QA/QC Engineer at NMTG will be responsible for overseeing the quality control and quality assurance of the company's raw and finished products. This role involves analyzing incoming packaging materials, coordinating with suppliers, ensuring compliance with specifications, setting requirements for suppliers, monitoring compliance, maintaining testing records, and ensuring that all quality parameters are followed throughout operations. Key responsibilities include testing raw and packaging materials, final products, and calibration of instruments. The QA/QC Engineer will also be responsible for preparing various QA reports, conducting new product development and testing at R&D, addressing customer issues, conducting field visits for quality concerns, testing newly developed products, and engaging in continuous R&D based on customer requirements and market dynamics. The ideal candidate should possess the ability to manage Quality Management Systems (QMS), strong written and verbal communication skills, and knowledge of HACCP (Hazard Analysis and Critical Control Points). Desired skills include being a technical graduate, demonstrating good leadership, analytical, time management, and organizational skills, as well as problem-solving abilities. The candidate for this position should hold a Bachelor's degree in Mechanical Engineering and have relevant experience in production or QC. Travel may be required based on business needs. The preferred domain for this role is Quality, and the position is open to male candidates.,

7+ yrs in plant operations, preferably in natural mineral water or beverage manufacturing. Oversee end-to-end operations of the natural mineral water plant, ensuring smooth & efficient production processes. Lead a team of supervisors, technicians

Outlet Operation Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation Assist management to supervise junior team members and casual labor under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis Take food and beverage orders according to guest s requirements and preferences Deliver food & beverage services in accordance to departmental standards and procedures Ensure that all food & beverage are served according to service standard Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Try to remember individual patron s names and their preferences to extend a personalized service Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Handle guests complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management Supervise and assist in assigned work station s activities and oversee the operation of outlet in the absence of management Assist other Food & Beverage outlets with their operations during peak times or when required Secondary / High school education Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Minimum 1 year of relevant experience in a similar capacity Working knowledge of MS Excel, Word, & PowerPoint

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 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 were here: to delight our guests, Team Members, and owners alike. The Commis I prepares, cooks and bakes food in designated areas of the kitchen for Guests and Team Members by following instructions and standards. What will I be doing As the Commis I, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel s operation. Use all equipment, tools and machines appropriately. Work on off-site events when tasked. Complete tasks and jobs outside of the kitchen when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Effectively respond to every guests feedback. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Attend and actively participate in all training sessions. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Carry out duties and responsibilities in an efficient and productive manner. 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.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 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 were 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 well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. 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.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 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 were 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 well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. 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.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 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 were here: to delight our guests, Team Members, and owners alike. A Demi Chef de Partie prepares and cooks food in all areas of the kitchen according to standard procedures, recipe cards, photographs and given instructions. This role assists the Chef de Partie in training team members. He / she participates in product development and in controlling the smooth operation of the kitchen. What will I be doing As the Demi Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Supervise work operations. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

Role & responsibilities Company: Cravicious Foods Pvt Ltd Job Title: Packaging In charge / Packaging Supervisor Location: Greater Noida Key Responsibilities: Supervise and coordinate daily packaging operations for frozen chicken products. Ensure adherence to quality standards, safety protocols, and hygiene regulations. Monitor packaging line performance and troubleshoot issues to minimize downtime. Maintain accurate documentation related to packaging processes, batch codes, and quality checks. Lead and train packaging staff to ensure compliance with company standards and procedures. Collaborate with production and quality control teams to ensure timely delivery of packaged products. Implement continuous improvement initiatives to enhance packaging efficiency and safety. Ensure proper handling, storage, and disposal of packaging materials. Conduct regular inspections to maintain cleanliness and sanitation of the packaging area. Preferred candidate profile Bachelor's degree or diploma in Food Technology, Packaging Technology, or a related field. Minimum 2-5 years of experience in packaging, preferably in the food industry or frozen food sector. Knowledge of food safety standards and GMP (Good Manufacturing Practices). Strong leadership and team management skills. Experience with packaging machinery and equipment used in food manufacturing. Familiarity with HACCP, ISO, or other food safety certifications. Attention to detail and quality-oriented mindset.

Role & responsibilities Industry Preference: Food, Beverages, FMCG Strong knowledge of GMP, HACCP, and GHP standards Hands-on experience in production operations Expertise in handling non-conforming products and implementing corrective actions Well-versed with quality checking parameters for teabags and pouches Sound understanding of Product Recall & Traceability systems Knowledge of product labeling regulations and compliance Skilled in online quality checks , root cause analysis, and CAPA implementation Proficient in quality documentation , including record-keeping for audits Good exposure to Food Safety standards and practices Proven team handling experience (minimum 3-4 years) in production/quality environments Must Haves: Bachelors degree / Diploma in food technology, Production Engineering, or a related field. Min 3-8 years of experience in QA/QC roles in FMCG/Food/Beverages industry. Knowledge on GMP. Handling of non-conforming product. Quality checking Criteria of teabag / pouch. Good to Haves: Exposure to the tea industry. Familiar with ISO 9001: 2015. Proficiency in tools such as MS Office .

Adhere to all recipes, methods and instructions from the Executive Chef. Ensure that company and statutory hygiene standards are maintained. Ensure that the preparation and presentation of food complies with the standards. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Ensure to maintain appropriate grooming standards, hygiene and code of conduct. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to to prevent the use of contaminated products in any process of food preparation. To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. Ensure to adhere hotel policies and procedures at all times. Handle additional responsibilities as and when delegated by the Management. Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Minimum Primary school education Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language

We are seeking a dedicated and skilled Commis to join our culinary team in Visakhapatnam, India. As a Commis, you will play a crucial role in supporting our kitchen operations and maintaining high standards of food preparation and presentation. Assist in the daily mise-en-place and food production in various sections of the main kitchen or satellite kitchens Prepare and cook food according to recipes, quality standards, and presentation guidelines Maintain cleanliness and organization of all work areas, kitchen equipment, and utensils Collaborate with other kitchen staff to ensure efficient food service and timely delivery of menu items Adhere to food safety and hygiene standards, including HACCP and local regulations Assist in inventory management and stock rotation to minimize waste and control food costs Support senior chefs in menu preparation and special culinary projects Participate in ongoing training to enhance culinary skills and knowledge Proven experience as a Commis or in a similar junior chef role, preferably in a reputable hotel or restaurant Strong knowledge of food preparation techniques, cooking methods, and kitchen procedures Proficiency in using var

Role & responsibilities 1. Submission of the Customer CAPA to the HOD 2. Aware on Validation protocol like CIP/Product validation/Pasteurization validation. 3. Manage the Food Safety Team and ensure that processes needed for the FSMS are established, implemented and maintained, conducting Internal audit/MRM/FSSC 22000 requirements, must have sound knowledge of the ISO 22000:2018 4. Ensure the promotion of awareness of customer requirements pertaining to food safety throughout the organization. 5. Develop the Companys prerequisite programs and ensure that PRPs are implemented, monitored, and communicated to the appropriate parties, and periodically review PRPs. 6. Prepare a Flow Diagram for each product or process category covered by the Food Safety Management System and verify the accuracy of those diagrams. 7. Conduct hazard analysis. 8. Aware Micro related validations and GLP practices. 9. Fill up all customer questionnaire within 24 hrs. 10. Good Presentation skill and good hands on the PPT. 11. Good knowledge on Hygiene zoning. 12. Key roles in Conducting audits

As a Production Officer at Vadilal Industries Ltd., you will be responsible for handling day-to-day activities of SCADA base, mix yield, and milk pasteurization plant. You will play a crucial role in maintaining process parameters, HACCP/CCP standards, and ensuring the hygiene and quality of the department. With a minimum of 2-5 years of experience in the food or dairy industry, you should hold a Bachelor's or Master's degree in Food or Dairy Technology. Your technical skills in SCADA Mix operation, milk operation, and ice cream processing will be utilized to contribute to the production processes efficiently. Vadilal Industries Ltd., the third largest ice-cream manufacturing company in India, offers state-of-the-art machinery and equipment to maintain its reputation for quality, availability, and variety. If you are passionate about the food and dairy industry and are ready to commit by signing a bond, this opportunity at our Pundhra, Gujarat location is ideal for you. To be successful in this role, you should have a keen eye for detail, a strong understanding of production processes, and a dedication to maintaining high standards of quality and hygiene. Experience in the ice cream, food, and dairy industries is preferred. If you are ready to take on this exciting opportunity and contribute to Vadilal's legacy of excellence, please apply by sending your resume to hrm@vadilalgroup.com.,

The position of maintaining high standards of food preparation and service in the appointed kitchen(s) according to the standards set by the Management is crucial for this role. Your primary responsibilities will include stocking up the assigned kitchen with raw materials and ingredients daily, mastering basic cooking methods, preparing food items as per standard recipe cards, and maintaining portion control while minimizing wastage. It is essential to observe safety precautions when handling electrical and mechanical equipment in the kitchen, clean and maintain all equipment within the food production area, and report any hazards or unsafe working conditions promptly to the immediate supervisor. Additionally, you are expected to be well-versed in hotel fire & life safety/emergency procedures, attend all briefings, meetings, and training sessions as assigned by management, and maintain a high standard of personal appearance and hygiene at all times. It is imperative to practice strict control on food portioning and wastage to ensure gross food profitability. Your qualifications should include completing kitchen apprentice or chefs training courses for at least one year, having 1-2 years of experience in a five-star international chain hotel, understanding how to read recipes, and possessing good communication skills. In this role, you will have the opportunity to work in a dynamic environment where you can contribute to the success of the kitchen operations while adhering to the hotel's food safety and hygiene standards. Your dedication to maintaining high standards of food preparation and service will play a key role in providing an exceptional culinary experience for our guests.,

As a QA Executive, you will be responsible for various quality assurance tasks including Change Control, Deviation, Out of Specification, Market Complaint, Corrective and Preventive Action (CAPA), and Annual Product Quality Review. Additionally, you will be involved in Audit Compliance Report Preparation, Label compliance, Legal Metrology (Packaged Commodities), FSSAIs Labelling and Display Regulations, and implementation of GMP/GHP requirements in the food industry. You will be required to manage Calibration activities both internally and externally, Equipment Qualification & Documentation control, Process Validation Protocol & Report Preparation, and Cleaning Validation Protocol & Report Preparation. Monitoring and compliance of Self-Inspection and Quality Audits, Technology Transfer activities, HACCP preparation and monitoring, QMS activities, Food safety-related activities, and training execution will also be part of your responsibilities. Furthermore, you will oversee the checking of Building and Facility, Equipment, HVAC System, and Process Validation. Managing GMP and Quality Documents, including CQPs & SOP's, Protocol and Reports, Formats, Logs and Log Books, and Batch Record will also be part of your duties. In this role, you will also monitor and review Reprocess and Recovery in manufacturing areas, ensure GMP Compliance in the plant on a daily basis, and coordinate with various stakeholders to maintain quality standards. This is a full-time position with benefits such as health insurance. The work schedule is during the day shift. The ideal candidate should have at least 2 years of experience in QA/QC, Quality assurance, Quality management, CGMP, Food safety, Food industry, and HACCP. Please note that the work location for this position is in person.,

As an Assistant Manager/Manager Project, you will be required to possess a B.E/ B. Tech in Dairy Engineering. You should be proficient in English, Hindi, and Marathi languages and fall within the age bracket of 25 to 35 years. The ideal candidate should have a minimum of 6 to 12 years of experience, preferably in the Dairy Processing/Food Industry. Your key responsibilities will include having a deep understanding of various dairy products such as Liquid Milk, Butter, Ghee, Powder, Cheese, Paneer, Whey Processing production, preservation, and utilization. You must have prior experience in Green field/Brown field Project conceptualization, detail engineering, Planning, Budgeting, execution, commissioning, and Project Handover process. Proficiency in Equipment design, selection criteria, GMP concept, Process flow, HACCP, AutoCAD, MS Project, and ensuring technical and quality control of the Dairy processing industry is essential. Your role will involve working on Plant Equipment Saturation, debottlenecking, and equipment OEE. Additionally, you will be responsible for preparing FDS of the process, control matrix, process validation, and Process Mapping for the optimum utilization of equipment. Budget preparation, tender document preparation, project Gantt Chart, Execution schedules, project tracking, commissioning, and coordination with various vendors will be part of your daily tasks. You will play a vital role in Project KPI monitoring, tracking, and ensuring process validation through inter-department coordination. Project site coordination with subordinates, multiple vendors for Process equipment, utility, and Civil will also be under your purview. Your expertise will be crucial in ensuring the successful execution of projects and meeting process requirements effectively.,

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

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

Lead end-to-end development of new products including concept development, prototyping,trials, and commercialization. Work closely with cross-functional teams (QA, Production, Marketing, Procurement, and SupplyChain) to ensure successful product rollouts. Develop and optimize recipes for popcorn, extruded snacks, roasted snacks, and flavouredvariants. Conduct shelf-life studies, sensory evaluations, and process validations. Source and evaluate new ingredients, flavours, seasonings, and packaging materials incollaboration with suppliers. Manage pilot trials and scale-up activities at the plant level. Monitor industry trends, competitor products, and consumer preferences to support innovationpipeline. Ensure compliance with FSSAI, HACCP, and other regulatory requirements. Prepare and maintain accurate documentation for formulations, costing, specifications, andprocess SOPs. Support cost-reduction projects without compromising product quality.

Job Purpose This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management. Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them. Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station. Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area. Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the assigned by the Management. Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability. Job Purpose This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management. Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them. Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station. Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area. Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the assigned by the Management. Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability. Completed kitchen apprentice or chefs training courses for at least one year At least 1 or 2 years in a five start international chain hotel Should understand how to read recipes and a good knowledge of cooking

Job Purpose This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management. Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them. Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station. Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area. Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the assigned by the Management. Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability. Completed kitchen apprentice or chefs training courses for at least one year At least 1 or 2 years in a five start international chain hotel Should understand how to read recipes and a good knowledge of cooking

Primary Responsibilities Operation Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work Ensure personal cleanliness and proper deportment of all team members Work closely with the Director of Culinary in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Director of Culinary and recommends menu price adjustments Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Suggest new recipe/products which may improve quality of food or lower food cost Check the maintenance of all kitchen equipment Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Team Management Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Interview, select and recruit team members Identify and develop team members with potential Conduct performance review with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 3 years of relevant experience in a similar capacity Good reading, writing and oral profi

We are seeking a talented and passionate Chef de Partie to join our culinary team in Novotel Chennai Chamiers Road, India. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation, and maintaining excellent standards of hygiene and efficiency. Manage and operate a designated section of the kitchen, such as sauces, garnishes, or meat preparation Prepare, cook, and present dishes according to menu specifications and quality standards Collaborate with the sous chef and other chefs de partie to ensure smooth kitchen operations Train and supervise junior kitchen staff, including commis chefs and kitchen assistants Maintain a clean and organized workstation, adhering to food safety and hygiene regulations Assist in menu planning and development, contributing creative ideas for new dishes Monitor and control food costs, minimizing waste and optimizing ingredient usage Ensure timely preparation and delivery of dishes during service periods Participate in inventory management and stock rotation Adapt to changing priorities and handle multiple tasks efficiently in a fast-paced environment Contribute to a positive and collaborative kitchen atmosphere Minimum of 1 year experience as a Chef de Partie in a professional kitchen setting Culinary degree or equivalent certification from a recognized institution Demonstrated passion for culinary excellence and attention to deta

This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities. Primary Responsibilities Operation Train and supervise the work of kitchen personnel in the respective sections Ensure personal cleanliness and proper deportment of all team members Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils Work closely with Executive Steward in maintaining the cleanliness of the kitchen Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management

About Us We are surrounded by the world's leading consumer companies led by technology - Amazon for retail, Airbnb for hospitality, Uber for mobility, Netflix and Spotify for entertainment, etc. Food & Beverage is the only consumer sector where large players are still traditional restaurant companies. At Rebel Foods, we are challenging this status quo as we are building the world's most valuable restaurant company on the internet, superfast. The opportunity for us is immense due to the exponential growth in the food delivery business worldwide which has helped us build 'The World's Largest Internet Restaurant Company' in the last few years. Rebel Foods' current presence in India, UAE & UK with close to 50 brands and 4500+ internet restaurants has been built on The Rebel Operating System. While for us it is still Day 1, we know we are in the middle of a revolution towards creating never seen before customer-first experiences. We bring you a once-in-a-lifetime opportunity to disrupt the 500-year-old industry with technology at its core. Position :: Executive Quality Assurance Reports to :: Manager/Assistant Manager Educational Qualification , Work experience & Key Competencies Qualification B.Sc Microbiology/M.S.C Microbiology/B Tech./MTech. Food Technology or equivalent Work Experience Min 1 year in food industry (FMCG/QSR) Key Competencies Good communication skills Good understanding of the domain of food safety, RCA & CAPA , quality standards Well versed with FSSAI regulations for catering industry Knowledge of MS Excel & Power Point Presentation Job Description Monitoring and continuously up keeping food safety and hygiene standards of the kitchen Giving training to the kitchen team on various SOPs, quality and food safety standards Prepping kitchen to comply to FSSAI standards and other internal audits Proactively checking the quality of raw ingredients/products through sensory and its documentation Handling customer complaints by doing RCA and sharing CAPA Analyzing data to understand regional performance on various metrics Ready to travel to different locations of the city