205 Haccp Jobs - Page 5

shall be responsible for taking care of the quality assurance and quality control compliances for all the processes involving food & animal feed. He/she shall be leading the entire unit’s quality team. ISO, HACCP,. Prefer immediate joiners. Required Candidate profile Quality manager also monitor and advise on the performance of the quality management system, produce data and report on performance, measuring against set standardsDevising and establishing quality.

Responsible for ensuring products meet the established standards of quality. Specify quality requirements of raw materials. Establishes fresh food product quality documentation. Experience in food sector with knowledge of HACCP and food safety Development of Standard Operating Procedures, Finished Goods specification, Raw Material specification, Hazard risk analysis and Critical Control Point plans Training New Joiners

Role: Sous Chef (Head Chef) Responsibilities Manage kitchen operations, ensuring efficient food production and quality control. Supervise commis chefs, junior cooks, and other kitchen staff to maintain high standards of hygiene and cleanliness. Develop menus, recipes, and pricing strategies in collaboration with the Head Chef. Monitor inventory levels, ordering supplies, and controlling costs to optimize profitability. Ensure compliance with health and safety regulations (HACCP), food safety guidelines, and Tamil Nadu government rules. Desired Candidate Profile 6-12 years of experience in food production/South Indian cuisine. Strong knowledge of Chettinad, Thanjavur, and Tamil Nadu cuisines; ability to develop innovative dishes using local ingredients. Excellent menu planning skills; ability to create cost-effective menus that balance flavor profiles with budget constraints. Proven track record of effective team management; strong communication skills for working with diverse teams.

Hakkasan Mumbai is looking for Asst. Bartender to join our dynamic team and embark on a rewarding career journey Customer Service: Greet customers, take orders, and provide excellent customer service, creating a welcoming and hospitable environment. Beverage Preparation: Prepare and serve a variety of alcoholic and non-alcoholic beverages, including cocktails, beer, wine, and soft drinks, using proper techniques and recipes. Inventory Management: Manage the inventory of bar supplies, including alcohol, mixers, glassware, and other supplies, ensuring adequate levels are maintained and orders are placed as needed. Cash Handling: Handle cash, credit card transactions, and reconcile cash drawers at the end of each shift. Cleanliness and Sanitation: Maintain a clean and sanitary bar area, including cleaning and sanitizing bar equipment, glassware, and workstations. Product Knowledge: Develop and maintain a deep knowledge of the bar's menu and products, including new and seasonal items. Teamwork: Work closely with other bartenders, servers, and kitchen staff to ensure smooth operations and timely service. A successful Bartender will possess excellent communication and customer service skills, the ability to work in a fast-paced environment, and knowledge of beverage preparation techniques and recipes. They should also have good organizational and time management skills.

Overview 1)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. 1)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

1.BASIC EXPERIENCE IN COMPUTER AND SAP KNOWLEDGE IS MUST 2.Check tanks and all equipments are clean prior to production process 3.Ensure tank is labelled with FG material number, description and batch number (as printed on shop floor paper) 4.To perform weighing, blending and recording rm number into shop floor paper accurately 5.Maintain cleanliness and hygiene in the production areas. 6.Use PPE and comply with HACCP/GMP requirements 7.Carry out other tasks that may be assigned from time to time 7 .Operates electric and/or gas sit down and stand-up reach trucks as required. 8. Operates various types of equipment as required (pumps, mixers and fillers). 9. Individual must have good working knowledge of GMP s, HACCP, SAP, Excel, inventory control and maintain highest levels of sanitation in and around their work area. 10.Use Mechanical equipment or be physically able to push/pull 200 Kg drums and lift 25 Kg bags as required. 11.Must participate in Cross-Training Program. 12.Able to work unsupervised and handle unexpected situations, especially when working on the off-shift. 13.Willing to work overtime as the production schedule dictates BASIC EXPERIENCE IN COMPUTER AND SAP KNOWLEDGE IS MUST Check tanks and all equipments are clean prior to production process Ensure tank is labelled with FG material number, description and batch number (as printed on shop floor paper) To perform weighing, blending and recording rm number into shop floor paper accurately Maintain cleanliness and hygiene in the production areas. Use PPE and comply with HACCP/GMP requirements Carry out other tasks that may be assigned from time to time 7 .Operates electric and/or gas sit down and stand-up reach trucks as required. 8. Operates various types of equipment as required (pumps, mixers and fillers). 9. Individual must have good working knowledge of GMP s, HACCP, SAP, Excel, inventory control and maintain highest levels of sanitation in and around their work area. 10.Use Mechanical equipment or be physically able to push/pull 200 Kg drums and lift 25 Kg bags as required. 11.Must participate in Cross-Training Program. 12.Able to work unsupervised and handle unexpected situations, especially when working on the off-shift.

Key Responsibilities: 1. Leadership and Team Management a. Lead and manage the food safety team, providing guidance, training, and support to ensure high performance. b. Coordinate the activities of the food safety team, including scheduling, assigning tasks, and monitoring progress. 2. Food Safety Management System (FSMS) a. Develop, implement, and maintain the company#39;s FSMS in accordance with relevant standards (e.g., ISO 22000, HACCP, FSSC 22000). b. Ensure that the FSMS is documented, regularly reviewed, and updated as necessary. c. Conduct internal audits to assess compliance with food safety standards and procedures. 3. Regulatory Compliance: a. Ensure compliance with local, national, and international food safety regulations and standards. b. Keep up to date with changes in food safety legislation and communicate these changes to the relevant teams. c. Liaise with regulatory bodies and ensure that all required certifications and licenses are obtained and maintained. 4. Risk Assessment and Management: a. Conduct food safety risk assessments to identify potential hazards and implement controls to mitigate these risks. b. Lead the investigation of food safety incidents, determine root causes, and develop corrective and preventive actions. 5. Training and Development: a. Develop and deliver food safety training programs for employees at all levels of the organization. b. Promote a culture of food safety awareness and best practices across the company. 6. Documentation and Reporting: a. Maintain accurate and up-to-date records of food safety activities, including audits, inspections, and training sessions. b. Prepare and present regular reports on food safety performance to senior management. 7. Continuous Improvement: a. Identify opportunities for improvement in food safety practices and processes. b. Lead initiatives to enhance food safety across the organization, including process optimization and innovation. 8. Customer and Supplier Interaction: a. Collaborate with customers and suppliers to ensure food safety requirements are understood and met.

Ensure quality control activities for raw materials.Manage documentation for FSMS/QMS and handle customer complaints. Conduct sensory analysis, support product/process improvement trials, and train employees on GMP, Food Safety.

Job purpose: To manage the process of sourcing for food and non-food suppliers both locally and internationally ensuring that the Company and clients standards are met in terms of timelines, cost, quality, and specifications. To monitor and assess supplier performance and identify new sources of supply as needed. To Prepare, Analyse and develop procurement and supply chain reports to monitor Procurement and supply chain performance. Role & responsibilities: Analyze and report procurement spend data to the management. Manage procurement spend data and Power BI Dashboard by Client or Mission Manage and collect Supplier and Manufactures documentation as per the required process. Receiving and handling procurement requests for materials and/or services for both Missions and the Corporate Office. Comprehending client product specifications and standards to identify potential suppliers. Sourcing from suppliers that provide the most competitive prices while ensuring the highest quality. Collation of documents for QA verification/validation & approvals & Onboarding Suppliers. Updating of SOPs & processing Supplier Evaluations. Compile procurement reports at agreed intervals and submit them to the Procurement Manager for review. Negotiating with suppliers for payment terms and conditions. Analyzing and evaluating the quotations received by comparing prices, specifications, quantities, and delivery dates to identify and recommend preferred suppliers. Supporting on Price disconnects for finance to process Invoices. Ensure the precise collection of comprehensive Vendor Registration Document Packs in strict adherence to GCC/Agility Compliance, facilitating the seamless onboarding of vendors into the GCC/Agility IT System for the issuance of Purchase Orders. Performing any other task/activity that might from time to time be identified by the Line Manager/Head of Department. Experience Requirements: Minimum of 2-3 years of experience in procurement or supply chain coordination, ideally within the food industry. Experience in creating and analyzing reports using Excel and Power BI . Knowledge of Food Safety Management Systems (such as HACCP, ISO 22000, etc.) and its application within the food industry Skills/Competencies: Advanced Excel skills (e.g., pivot tables, VLOOKUP, data analysis). Proficiency in Power BI for reporting and data visualization. Strong analytical skills with the ability to interpret procurement data and produce actionable insights. Knowledge of procurement processes, supplier management, and inventory control. Familiarity with Food Safety Management Systems and regulations (HACCP, ISO 22000, etc.). Strong communication skills, both written and verbal. Ability to work collaboratively with cross-functional teams. Perks and benefits Flexible working hours Personal Leaves and Holidays Insurance coverage

Role & responsibilities Leading quality assurance vertical. Ensuring Quality Assurance & Quality Control systems are adequate and upgraded Monitor and track the Cost of quality of the function Monitor the Cost of Poor Quality for the established plants participate in the Improvement projects for Cost reduction Reduction in Customer Complaints

Qualifications: M.Sc./ B.E - B.Tech (Chemical Engg.) •1 to 4 years of experience. •Experience in handling critical equipment like reactor, centrifuge, blender, sifter, multi-mill, etc. • • Job Responsibilities: Ensure that the products are manufactured as per the cGMP. Maintain documentation as per regulatory authorities requirements like change control, and deviations. Highlight technical problems and take corrective actions. •

Preferable From catering company background or worked in hospitals restaurants. Roles and Responsibilities Manage daily operations of hospitality services, ensuring high-quality food preparation and presentation. Oversee industrial catering services, including menu planning, inventory management, and staff supervision. Develop and implement effective HACCP protocols to maintain food safety standards. Collaborate with hotel management team to ensure seamless service delivery across all departments. Conduct regular quality control checks to identify areas for improvement. Handling admin requirements and front desk executive activities Desired Candidate Profile 4+ years of experience in hospitality industry or related field (hotels & restaurants). Strong knowledge of food processing, food safety regulations (HACCP), and industrial catering practices. Proven track record in managing large-scale catering operations with attention to detail on food quality and hygiene. Gross CTC Offered : 34 K if interested kindly share your updated resume to chandramouli.r@sodexo.com

Conducting Food Audits for Manufacturing units, Warehouses, Suppliers, CFA, Distribution, RMPM Audit. Extensive travelling 15 to 20 days in a month. Candidates from Mumbai only.

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 9 hours duty/6days working. Free Food, Accommodation ,Transport, Medical. 2 years employment visa. Flight ticket provided.

The QAQC Manager is responsible for ensuring the quality&safety of food products in the manufacturing process. This role involves overseeing the implementation of QC systems, ensuring compliance with food safety standards.

Title: Section Manager Quality Location: Store Department: Store Operations Reports To: Store General Manager and dotted to General Manager Quality JOB PURPOSE: To partner with Store Ops team and HO Quality team to implement quality standards and to monitor these against corporate guidelines and local regulations. SPECIFIC DUTIES AND JOB FUNCTION: 1. Responsible for ensuring products meet the established standards of quality including reliability, usability and performance. 2. Specify quality requirements of raw materials with suppliers. 3. Establishes all Fresh Food product standards by studying manufacturing requirements; conferring and negotiating with suppliers; implementing testing procedures. 4. Establishes fresh food product quality documentation system by writing and updating quality assurance procedures. 5. Maintains food product quality by enforcing quality assurance policies and procedures and government requirements. 6. Regularly deliver trainings at the store for store employees on quality standards. 7. Prepares product and process quality reports by collecting, analyzing, and summarizing information and trends. 8. Ensures all documentation and processes are followed as per SOPs. 9. Participates by ensuring all necessary paperwork and quality standards are in place for HACCP and other audits. 10. Collaborates with other functions such as Store teams, Head office Quality team, Commercial, Legal etc. in case of any quality inspections for issue resolution and provides all required data for the same. 11. Completes quality assurance operational requirements by scheduling and assigning employees; following up on work results. 12. Any other task as assigned. Core Competency : 1. Strong analytical skills 2. Strong observation skills 3. Excellent communication skills 4. Works effectively with store management and law enforcement 5. Cooperates with all departments 6. Good training skills 7. Open-minded 8. Professional 9. Attention to detail 10.Able to work for long periods of time walking or standing 11.Able to work varied hours, including late night Technical Competency: 1. Must have in-depth knowledge of CPWI policies, rules and regulations 2. Good understanding of computer register record Education and/or Job Experience Requirements: 1. Bachelor’s degree or equivalent in Quality function 2. Previous experience in conducting quality audits 3. At least 2-3 years of retail operations experience preferred

Role & responsibilities 1. Direct and supervise all Flight / Dishwash Supervisors, Loader Packer cum Dishwash Attendants and Operators. 2. Go through Log Book / SABRE etc., and take hand over from previous shift. 3. Maintain updated airlines catering manuals and food specifications. 4. Coordinate with relevant departments and ensure the flight is kept ready on time. 5. Liase with Kitchen regarding special meal requirement. 6. Record and implement emails/faxes concerning catering. Ensure follow up action for all amendment is taken. 7. Record all special / VIP flight information in the logbook and inform the concerned well in advance. 8. To drive Company vehicles as and when required. 9. Conduct adjustment on daily work schedule and assign work to staff according to the daily flight movement for providing good quality service to customers and achieving maximum productivity. 10. Monitor the discipline of staff in the department. 11. Monitor and rectify equipment control excesses / shortages. 12. Incharge for Duty Control Office. 13. Shoud have cordial relationship with all airlines concerned. 14. Maintain high level of hygiene standards in the department. 15. Ensure all items on the flight are correctly charged. 16. Ensure that penalties and damages are not levied by the Airlines. 17. Supervise the staff for the observance of the HACCP / Ramp safety & Security procedures and promote the safety at work in the company. 18. Perform other duties as assigned by the Operations manager. Preferred candidate profile Graduate Perks and benefits Transport charges will be paid on monthly basis Office Timing: General Shift 9 working hours Working Days: 6 Days 4 Times Meals are available ****** Note : One should be from Bangalore or nearby location only Office Location : Banglore Contact Info : careerspringsolutionsLLP Whatsapp number : 8178875231 Email ID : HR@kivenconsulting.com

Role & responsibilities Co-ordination of quality compliances with all depts. like Brewing / Packaging / Logistics / Stores, 2. Maintaining CIP schedules, 3. Doing all process & packaging stages lab analysis, 4. Keeping tight control on process and packaging operation with respect to quality, 5. Calibrations of lab instruments, 6. Safety / Hygiene & Housekeeping in the dept & at ETP, WTP & WWRP. 7. Maintaining the daily, weekly, Monthly Quality data in soft & hard format, 8. Navision (ERP) entries, 9. WTP, ETP, WWRP handling knowledge and day to day monitoring of Effluent parameters ensuring zero non compliances. 10. Developing & maintaining systems like QMS, EMS, OHSAS, HACCP and ensure readiness for audits to ensure zero NCs. 11. Organize trainings for shop floor people. Key Decision making Process & packaging parameters, Process Deviations, Navision clearance, Product release

Role & responsibilities Development of Food Products: Knorr Cubes Production Various Sauces, like Tomato, Chilli Garlic, Chilli Fish Garlic The person should have good experience and knowledge in the above fields They will be providing email and phone support and knowledge to the R & D team in Indonesia, to launch the product. Preferred candidate profile : Can be a retired person or doing private consulting business. Somebody with 20 to 35 years of experience Good English communication skills Must know MS Teams Must have laptop This is a part time consultancy requirement Perks and benefits

Job Title: Assistant Manager - Quality Assurance & Quality Control Company: Madhu Jayanti International Pvt. Ltd Location: Howrah, Salap Job Type: Full-time We are seeking an experienced Assistant Manager to lead our Quality Assurance & Quality Control team. The ideal candidate will have expertise in food certification audits (FSSAI, BRC, HACCP, ISO 22000 ), social compliance (SA8000), European Union regulations, and lab testing. Key Responsibilities: Manage quality management systems and certification audits. Ensure social compliance and regulatory adherence. Oversee lab testing processes. Lead a team of quality professionals. Requirements : Bachelor's degree in a Food 3-4 years of experience in quality control. Strong knowledge of food certification audits, social compliance, EU regulations, and lab testing. Excellent leadership and communication skills. If interested please share your resume at mausami.kumari@jaytea.com

Senior Executive- QHSE Location : Mumbai, Banglore and Hyderabad Roles & Responsibilities: Education : * B.Sc/ M.Sc Food Science/ Food Technology Background Experience *3-4 Years of Experience in Mass or Industrial Catering/ FMCG Industries Process Monitoring & Complaint Analysis * Cooking oil - TPM Value Monitoring * Cleaning and Sanitization process adherence and conduct as is study * Pest control schedule adherence and efficiency data preparation in coordination with CK/ Warehouse / POD SPOCs * Highlight if any process failure and reject materials in consultation with respective stakeholders * Product in-transit temperature verification * Review the customer complaints and conduct root cause or 5 Why's Analysis in consultation with culinary and operation team * Develop corrective action and preventive action plan for customer complaint Random Sampling *Raw Material product and label quality check. *Align respective SCM / Category manager to resolve raw material quality issue. * Randomly sample packaging materials to verify specification adherence and highlight if any issue exist. Validation/ Verification * Coordinate with respective CFT stakeholder to conduct product validation ( both process and transit ) * New brand launch process coordination on shelf life sampling and sampling process adherence assurance. * Shelf life charter verification * Brand Launch - Kitchens - Process validation and training in coordination with L&D Kitchen & Supplier Auditing * Schedule and conduct audit for CK, Warehouse and POD's Kitchens on monthly basis * Prepare audit summary and schedule a call with respective stakeholder for corrective action and NCs Closure * Visit and conduct audit for problematic SKU's supplier to review supplier's process and quality control checks and measures. * Coordinate and conduct Covid-19 Preventive measure audit Third Party Audit & Authority inspection * Third party audit co ordination to respective area/ cluster * Discuss with respective SPOC's to develop corrective action and NC's Closure for third party audit * Coordinate with respective stakeholder for PWC/ Investor audit * Coordinate with operation / culinary team for appropriate cooperation and response during authority inspections Training * Conduct Food Safety and Process Control Training * Develop relevant training content - originated out of audit findings * Coordinate and conduct HSE training at responsible area/ cluster Perks and Benefits: - Monthly incentives. - Medical benefits. How to Apply: Interested candidates can share their CV at sandhya.tiwari1_ch@external.swiggy.in

Experienced technical position in the food and beverage service Role and Responsibilities General Is directly responsible for the day to day key processes in his/her area of work. Preparing alcoholic or non-alcoholic beverages for bar and patrons I nteracting with customers, taking orders and serving snacks and drinks Attends all scheduled training sessions Displays warmth, care, and genuine enthusiasm when dealing with guests and internal customers, Lives the golden rule Departmental Ensures the bar is ready for the service with complete mise -en-place Is thoroughly familiar with beverage and menu items Provides genuine hospitality and recognition and promotes hotel services and product Engage in guest interaction in a sensitive and appropriate manner; anticipates guest needs and ascertains satisfaction; takes ownership of guests concern and requests He/She is directly responsible for Medallia of the hotel, LQA, and Coyle audits He/She should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP Specific responsibilities and task General Adheres to the hotel s code of conduct and grooming and hygiene standards Is seen on working hands-on, assists colleagues in crunch times, walk the talk Actively participates in briefing and meetings Maintains a clean and orderly work area and promotes a safe working environment Departmental Keep the bar organized, stocked and clean Should be able to conduct daily and monthly inventory and maintain par stock Restock and replenish bar inventory and supplies Describes food and beverage menu items with interesting and vivid descriptions in a concise, informative and appropriate manner Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented Accurately posts guest checks, processes payments and adheres to related control procedures in a vigilant manner Assists in supplies requisitions according to established procedures Appropriate manual/policy and procedure: Four seasons service culture standards Four seasons core standards General Front and lobby areas Problem resolution Heart of the house/employee dinning Staff locker rooms Compliance policies 1 .Confidential, privacy and proprietary data statement 2 .Policy against harassment 3 .Electronic system policy Skills and Abilities: Has to have 1-2 years of relevant experience in a 5-star hotel/resort Excellent knowledge of in mixing, garnishing and serving drinks Should be flexible in working in different outlets on business demand Possesses excellent English, math and psychometric abilities Possesses guest PR skills and personal flair Computer literacy is necessary

Experienced technical position in the food and beverage service Role and Responsibilities General Executes all tasks assigned by his/her supervisor Demonstrate high degree of standard awareness, promotes team work and act as a role model Attains all scheduled training sessions Displays warmth, care and enthusiasm when dealing with guest and fellow colleagues Departmental Prepares miseen place, setup and clears table, in the work area. Maintains high standard of hygiene and orderliness Takes order for guest, serve food and beverage and serve as per the hotel services and products Is thoroughly familiar with beverage and menu items and able to compose and recommend suitable menu progression and wine pairing; upsell sensitively Provides genuine hospitality He/She is directly responsible for Medallia of the hotel, LQA, and Coyle audits He/She should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP Keep abreast of events happening in the hotel Specific responsibilities and task General Adheres to the hotel s code of conduct and grooming and hygiene standards Is seen on working hands-on, assists colleagues in crunch times, walk the talk Actively participates in briefing and meetings Maintains a clean and orderly work area and promotes a safe working environment Performs any additional duties as assigned Does the linen pickup and main the stock Has to set the side stations after every meal period Departmental Describes food and beverage menu items with interesting and vivid descriptions in a concise, informative and appropriate manner Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented Requisitions supplies according to established procedure Accurately posts guest checks, processes payments and adheres to related control procedures in a vigilant manner Appropriate manual/policy and procedure: Four seasons service culture standards Four seasons core standards General: Front and lobby areas Problem resolution Heart of the house/employee dinning Staff locker rooms Compliance policies Confidential, privacy and proprietary data statement Policy against harassment Electronic system policy Skills and Abilities: Has to have 1-2 years of relevant experience in a 5-star hotel/resort or reputed stand-alone restaurant Possesses aptitude and upward mobility Should be flexible in working in different outlets on business demand Possesses excellent English, math and psychometric abilities Basic beverage knowledge preferred

Experienced technical position in the food and beverage service Role and Responsibilities General Is directly responsible for the day to day key processes in his/her area of work. Preparing alcoholic or non-alcoholic beverages for bar and patrons I nteracting with customers, taking orders and serving snacks and drinks Attends all scheduled training sessions Displays warmth, care, and genuine enthusiasm when dealing with guests and internal customers, Lives the golden rule Departmental Ensures the bar is ready for the service with complete mise -en-place Is thoroughly familiar with beverage and menu items Provides genuine hospitality and recognition and promotes hotel services and product Engage in guest interaction in a sensitive and appropriate manner; anticipates guest needs and ascertains satisfaction; takes ownership of guests concern and requests He/She is directly responsible for Medallia of the hotel, LQA, and Coyle audits He/She should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP Specific responsibilities and task General Adheres to the hotel s code of conduct and grooming and hygiene standards Is seen on working hands-on, assists colleagues in crunch times, walk the talk Actively participates in briefing and meetings Maintains a clean and orderly work area and promotes a safe working environment Departmental Keep the bar organized, stocked and clean Should be able to conduct daily and monthly inventory and maintain par stock Restock and replenish bar inventory and supplies Describes food and beverage menu items with interesting and vivid descriptions in a concise, informative and appropriate manner Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented Accurately posts guest checks, processes payments and adheres to related control procedures in a vigilant manner Assists in supplies requisitions according to established procedures Appropriate manual/policy and procedure: Four seasons service culture standards Four seasons core standards General Front and lobby areas Problem resolution Heart of the house/employee dinning Staff locker rooms Compliance policies 1 .Confidential, privacy and proprietary data statement 2 .Policy against harassment 3 .Electronic system policy Skills and Abilities: Has to have 1-2 years of relevant experience in a 5-star hotel/resort Excellent knowledge of in mixing, garnishing and serving drinks Should be flexible in working in different outlets on business demand Possesses excellent English, math and psychometric abilities Possesses guest PR skills and personal flair Computer literacy is necessary

Experienced technical position in the food and beverage service Role and Responsibilities General Is directly responsible for the day to day key processes in his/her area of work. Preparing alcoholic or non-alcoholic beverages for bar and patrons I nteracting with customers, taking orders and serving snacks and drinks Attends all scheduled training sessions Displays warmth, care, and genuine enthusiasm when dealing with guests and internal customers, Lives the golden rule Departmental Ensures the bar is ready for the service with complete mise -en-place Is thoroughly familiar with beverage and menu items Provides genuine hospitality and recognition and promotes hotel services and product Engage in guest interaction in a sensitive and appropriate manner; anticipates guest needs and ascertains satisfaction; takes ownership of guests concern and requests He/She is directly responsible for Medallia of the hotel, LQA, and Coyle audits He/She should always maintain hygiene in their respective area and should pass the Hygiene audit like PWT, HACCP Specific responsibilities and task General Adheres to the hotel s code of conduct and grooming and hygiene standards Is seen on working hands-on, assists colleagues in crunch times, walk the talk Actively participates in briefing and meetings Maintains a clean and orderly work area and promotes a safe working environment Departmental Keep the bar organized, stocked and clean Should be able to conduct daily and monthly inventory and maintain par stock Restock and replenish bar inventory and supplies Describes food and beverage menu items with interesting and vivid descriptions in a concise, informative and appropriate manner Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented Accurately posts guest checks, processes payments and adheres to related control procedures in a vigilant manner Assists in supplies requisitions according to established procedures Appropriate manual/policy and procedure: Four seasons service culture standards Four seasons core standards General Front and lobby areas Problem resolution Heart of the house/employee dinning Staff locker rooms Compliance policies 1 .Confidential, privacy and proprietary data statement 2 .Policy against harassment 3 .Electronic system policy Skills and Abilities: Has to have 1-2 years of relevant experience in a 5-star hotel/resort Excellent knowledge of in mixing, garnishing and serving drinks Should be flexible in working in different outlets on business demand Possesses excellent English, math and psychometric abilities Possesses guest PR skills and personal flair Computer literacy is necessary