525 Haccp Jobs - Page 6

Monitor and control daily extrusion press operations (billet loading, die setup, extrusion, quenching, etc.). Ensure execution of the production plan to meet quantity, quality, and delivery targets. Minimize press downtime and improve overall equipment effectiveness (OEE). Maintain and monitor key process parameters (temperature, speed, pressure, billet length, etc.). Identify process inefficiencies and work with cross-functional teams to improve cycle times and yield. Implement lean manufacturing and 5S practices on the shop floor. Supervise operators and shift technicians; assign tasks and ensure safe working practices. Conduct regular shift meetings and ensure proper handovers between shifts. Train the team in extrusion best practices and standard operating procedures (SOPs). Ensure products meet customer specifications and quality standards. Work closely with the QA/QC team to address non-conformities and reduce rejection rates. Maintain production and quality documentation, including logbooks and traceability records. Identify and troubleshoot issues related to die setup, billet quality, ram pressure, and extrusion defects. Coordinate with maintenance for planned and unplanned shutdowns. Monitor die life and recommend die reconditioning or replacement as needed. Enforce safety protocols and promote a culture of safe working on the shop floor. Ensure proper handling of high-temperature materials, hydraulic systems, and press-related equipment.

We are seeking a skilled and dedicated Commis I - Tandoor to join our culinary team in Novotel Chennai Chamiers Road, India. As a key member of our kitchen staff, you will specialize in tandoor cooking techniques and contribute to the preparation of authentic Indian cuisine. Assist in the preparation and cooking of tandoor dishes, ensuring high-quality and consistent results Maintain and operate the tandoor oven, adhering to safety protocols and cooking standards Stock and organize ingredients for tandoor dishes, ensuring freshness and quality Collaborate with kitchen staff to coordinate meal preparation and timing Follow recipes and portion controls to minimize waste and maintain food costs Maintain a clean and sanitary work environment, adhering to food safety and hygiene standards Assist in inventory management and stock rotation for tandoor-related ingredients Participate in menu development and suggest improvements for tandoor dishes Support other kitchen areas as needed during peak hours Attend team meetings and training sessions to enhance culinary skills and knowledge Degree or Diploma in Hotel Management or relevant culinary field Proven experience in tandoor cooking techniques and Indian cuisine In-depth knowledge of food safety and hygiene standards (HACCP) Familiarity with

Industry: Food Processing (Frozen Products) Experience: Minimum 3-7 years in quality assurance/quality control, preferably with frozen food products like French fries, burger patties, momos, gravies, etc.

Assist with general maintenance tasks such as cleaning, repairing, and organizing workspaces. Support operations in different departments as needed, including but not limited to production, logistics, and administrative tasks. Operate basic machinery and equipment following safety protocols and guidelines. Handle physical tasks such as lifting, carrying, and moving materials or products. Participate in team meetings and collaborate with colleagues to accomplish goals efficiently. Follow instructions from supervisors and communicate effectively to ensure tasks are completed accurately and on time. Maintain inventory levels by monitoring stock and reporting shortages or discrepancies. Adhere to company policies and procedures regarding health, safety, and environmental regulations. Continuously seek opportunities for improvement and suggest innovative solutions to enhance productivity and efficiency. Perform other duties as assigned by management.

Sodexo Food Solutions India Pvt. Ltd. ces is looking for Baker to join our dynamic team and embark on a rewarding career journey. Baker is responsible for various tasks including planning, execution, and management of related duties. They should possess relevant skills and experience to excel in this role. Duties include teamwork, problem - solving, and achieving organizational goals. Candidates must have strong communication and technical abilities. Responsibilities include project management, strategy execution, and performance optimization. (More details as per role requirements. )

Sodexo Food Solutions India Pvt. Ltd. ces is looking for Assistant Baker to join our dynamic team and embark on a rewarding career journey. Baker is responsible for various tasks including planning, execution, and management of related duties. They should possess relevant skills and experience to excel in this role. Duties include teamwork, problem - solving, and achieving organizational goals. Candidates must have strong communication and technical abilities. Responsibilities include project management, strategy execution, and performance optimization. (More details as per role requirements. )

- Knowledge of maintaining agricultural produce - To maintain standards and specifications of all raw materials - Vegetables & Fruits and also finished products - To assist in all areas related to product quality including trouble shooting, visiting, production, facilities, designing, training, quality control panel - To provide information that is accurate, reliable and adequate for the intended purpose - Keep the management team apprised of the quality issues - Responsible for inspecting and documenting all incoming fruit, vegetables, packaging materials, and ensure all product quality standards are adhered to. - Perform routine quality and condition inspections on existing inventory to assist in first-in, first-out (FIFO) or worst-in, first-out (WIFO) stock rotation. - Ensure all inbound carrier trailers and materials meet company quality and food safety standards. - Communicate Quality Assurance issues, including defect levels and problem loads, to Sales, Production, and QA managers. - Verify customer specifications, quality requirements of product orders, documentation submitted and approved vendors. - Coordinate inspections - Maintain instruments, records of calibrations, and supplies as needed to meet quality inspection requirements to ensure that company standards are met. - Work closely with Production and Warehouse departments to ensure effective stock rotation to reduce shrinkage. - Maintain daily inbound inspection and defect reports, weekly inbound raw material reports and keeps accurate documentation for food safety purposes. - Responsible for daily sanitation of equipment, and inspect repack products as needed. - Ensure quality of product meets quality standards and communicate any inconsistency to sales, purchasing, management, and quality control department.

Job Summary : The Food Inspector is responsible for ensuring that food products meet safety and quality standards as per local, national, and international regulations. The role involves conducting inspections at various stages of production, storage, packaging, and distribution to ensure hygiene, labeling accuracy, and compliance with food laws. Key Responsibilities : Inspect raw materials, in-process goods, and finished products for compliance with safety and hygiene regulations (e.g., FSSAI, FDA, HACCP). Conduct on-site audits of production facilities, storage areas, and food handling processes. Monitor food preparation, packaging, and transportation methods to ensure adherence to quality standards. Collect and analyze food samples for laboratory testing. Review and verify food labeling, nutritional information, and expiry dates. Document inspection results, non-conformities, and corrective action plans. Issue warnings, penalties, or reports to management or regulatory authorities for violations. Stay updated with the latest food safety laws, guidelines, and industry trends. Educate food handlers, manufacturers, and vendors on safety protocols and best practices. Coordinate with regulatory agencies during product recalls, investigations, or compliance checks. Key Requirements : Bachelors degree in Food Technology, Microbiology, Agriculture, or a related field (Master’s degree preferred). Certifications such as FSSAI, HACCP, ISO 22000, or equivalent are highly desirable. Minimum 2-5 years of experience in food inspection, quality control, or food safety compliance.

Position Summary The Maintenance lead of the plant will oversee all daily upkeep and maintenance operations of the plant ensuring policies and procedures are followed, develop processes that will maximize stewardship, safety, quality, productivity and morale of Team. Improving efficiencies, asset utilization, capacity assessment and flexibility while minimizing costs and maintaining quality standards. Lead all brown-field projects on the site. Key Responsibility - Supervision, Leadership & Culture Lead, mentor, and schedule the maintenance team across multiple shifts. Monitor team performance and provide training, support, and feedback. Enforce safety protocols and ensure proper use of PPE and tools. Hold high the GODREJ culture in day-to-day practices Preventive & Corrective Maintenance Develop and implement preventive maintenance schedules for machinery and facility systems. Troubleshoot and repair mechanical, electrical, and pneumatic systems (e.g., conveyors, pumps, mixers, packaging lines). Coordinate emergency repairs to reduce downtime. Compliance & Safety Ensure compliance and highlight any deviations to Plant Manager and Head-Operations to statutory compliances Ensure all maintenance activities comply with food safety (e.g., HACCP, GMP, SQF) and OSHA standards. Maintain proper documentation of maintenance work and inspections. Collaborate with QA and production to ensure equipment meets sanitation and operational standards. Inventory & Budgeting Monitor inventory of spare parts and maintenance supplies. Support budgeting and procurement of tools, equipment, and services. Work with vendors and contractors as needed. Continuous Improvement Identify areas for equipment upgrades and process improvements. Participate in root cause analysis and corrective action planning. Support implementation of Lean or TPM (Total Productive Maintenance) practices, and walk-the-talk on its principles. Key knowledge & Skills Adequate knowledge of business and management principles (budgeting, strategic planning, resource allocation and human resources) Familiarity with industry standard equipment and technical expertise Having hands-on knowledge of safety, quality, productivity, demand fulfillment, inventory Strong capabilities of building and leading teams, logical decision-making, hands-on-ness and exemplifying a CAN-DO attitude Readiness to work in a poultry processing unit Strong knowledge of food processing equipment, hydraulics, pneumatics, electrical systems, PLCs, and refrigeration systems. Proficient in reading and grasping blueprints, schematics, AUTOCAD drawing, layouts and equipment manuals. Strong organizational, communication, and leadership skills. Ability to work in cold, wet, and noisy environments typical of food production areas. Ability to visit plant in night shift as and when needed.

Dear Candidates, We are seeking a dynamic, results-oriented Senior Production Manager with deep expertise in modern seafood production techniques and quality management systems. The ideal candidate will possess extensive experience in production planning, plant operations, and administrative control within the seafood industry, especially in handling sea-caught shrimp and Vannamei processing . This is a leadership role requiring strong decision-making capabilities, team management, and an in-depth understanding of the seafood processing life cycle, ensuring productivity, compliance, and product excellence. Roles and Responsibilities Lead and manage end-to-end production operations in a seafood processing facility. Develop and implement production plans, schedules, and resource allocation to meet demand forecasts. Oversee the processing of sea-caught shrimp and Vannamei, ensuring high standards of hygiene, quality, and compliance. Implement and monitor quality control (QC) and quality assurance (QA) systems as per industry and export standards. Drive continuous improvement initiatives in processing efficiency, waste reduction, and operational excellence. Coordinate with procurement, logistics, and quality departments to streamline supply chain and inventory management. Provide leadership, mentoring, and performance evaluation to production teams and supervisors. Analyze production data, prepare reports, and provide insights to top management for strategic decision-making. Manage plant infrastructure, machinery maintenance, and upgrades in line with industry standards and automation trends. Desired Candidate Profile A proven track record of 14 to 20+ years in seafood processing, preferably in a senior production or plant management role. Strong understanding of shrimp (sea-caught and Vannamei) processing , freezing, packaging, and export compliance. Hands-on experience with modern seafood production techniques , HACCP, ISO, and other quality certifications. Demonstrated ability to lead teams, make quick and effective decisions, and handle production crises. Excellent planning, coordination, and communication skills. Should be familiar with international seafood export requirements and quality benchmarks. INTERESTED CANDIDATES KINDLY APPLY!!!

To conduct physical-chemical/microbiological tests on spices, monitor CCPs, approve/reject materials, maintain samples/docs, report quality issues, ensure GMP/hygiene, handle compliance, support team, and lead troubleshooting within QA/QC processes. Required Candidate profile B.Sc./M.Sc. in Food Tech, Microbiology, Chemistry etc with 3–6 yrs QC experience in spices/FMCG. Skilled in spice testing, food safety, and handling instruments like HPLC, GCMS, moisture analyzer

The Production Manager oversees the Central Kitchen, ensuring food quality, safety, and consistency. Responsibilities include recipe development, scheduling, staff training, implementing HACCP standards, and improving kitchen processes.

We are hiring experienced Food Technologist to join our team at a newly established, frozen food processing unit.Hands-on experience with forming lines,understanding of producing formed frozen food products such as burger patties, french fries etc.

As an Assistant Manager/Manager Project in the Dairy Processing/Food Industry, you will be responsible for overseeing various aspects of project management related to the processing, production, and preservation of dairy products. You should hold a B.E/ B. Tech in Dairy Engineering and have a solid educational background in this field. The ideal candidate should have a solid foundation in Dairy Engineering and possess 6 to 12 years of relevant experience in Dairy Processing or the Food Industry. You should have a good understanding of Liquid Milk, Butter, Ghee, Powder, Cheese, Paneer, Whey Processing, and be well-versed in the production, preservation, and utilization of milk and milk products. Your responsibilities will include conceptualizing and executing Green field/ Brown field Projects, from planning and budgeting to final execution and handover. You should have expertise in equipment design, selection criteria, GMP concepts, Process flow, HACCP, AutoCAD, and MS Project. Additionally, you will be involved in tasks such as working on Plant Equipment Saturation, debottlenecking, and equipment OEE, preparing FDS of process, control matrix, and process validation. You will also be responsible for budget preparation, tender document preparation, project Gantt Chart creation, and project tracking. Furthermore, you will play a key role in project execution, commissioning, coordination with vendors, monitoring Project KPIs, and ensuring process validation through inter-departmental coordination. Your ability to manage project site coordination with subordinates and multiple vendors for process equipment, utility, and civil works will be crucial for the successful completion of projects.,

As a Production Officer at Vadilal Industries Ltd., located in Pundhra, Gujarat, you will be responsible for handling the day-to-day activities of SCADA base, mix yield, and milk pasteurization plant. Your role will involve maintaining process parameters, ensuring compliance with HACCP / CCP standards, and upholding the quality and hygiene of the department. To qualify for this position, you should have a minimum of 2-5 years of experience in the food or dairy industry, along with a Bachelor's or Master's degree in Food or Dairy Technology. Additionally, you should be prepared to sign a bond as part of the employment agreement. Your technical skills should include expertise in SCADA Mix operations, milk operations, and ice cream processing. Experience in the ice cream, food, and dairy industries is preferred for this role. If you are a detail-oriented individual with a strong background in food or dairy technology and a passion for maintaining quality standards in production processes, we encourage you to apply for this opportunity at Vadilal Industries Ltd. Contact us at hrm@vadilalgroup.com to submit your application.,

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 Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Executive Chef 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 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

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. 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 Degree in Hotel Management

Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service 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 Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when Required. Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Be we'll versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Service-focused personality is essential Minimum 1 year work experience in hotel operations, preferably with a relevant degree or diploma in Hospitality or Tourism Management

Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service 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 Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when Required. Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Be we'll versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Industrial Training Completed Having a relevant degree or diploma in Hospitality or Tourism management.

Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards. Ensure that all HACCP procedures are followed and clear records are maintained at all the times. Any matter which may effect the interests of Grand Mercure Bengaluru at Gopalan Mall should be brought to the attention of the Management. Plan and coordinate the activities of the team to ensure operative effectiveness. Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef. Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. Estimate daily and weekly requirements as per the process laid. Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure that the team has been trained for all safety provisions. Motivate and develop the team to ensure smooth functioning of the department and promote teamwork. Prepare Duty rosters for the team in order to ensure operative effectiveness. Maintain appropriate staffing levels in order to consistently provide excellent guest service. Diploma/Degree in Hotel Management or Any other Equivalent Qualification.

This position is responsible for assisting the Purchasing Manager in the day-to-day purchasing functions. The Purchasing Officer processes purchase indents and organizes system for follow up of pending supplies. He/she facilitates and administers purchase in the absence of the Purchase Manager after due approval has been obtained. Primary Responsibilities Purchasing Administration Expedite the delivery of purchase orders Assist in preparing requests for quotations Obtain competitive pricing (at least 3 Bids) for specifications as directed Prepare budget shells from designer specifications Prepare reports such as bid summaries Close project files and maintain project storage log Maintain disclaimers, credit applications and vendor information Able to maintain Hazard Analysis Critical Control Point (HACCP) standard at all levels, from sourcing of products to storage Other Responsibilities Be aware of the hotel fire & life safety/emergency procedures 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 Knowledge and Experience Diploma education Minimum 2 years of experience in an office administrative role or 1 year of experience in a similar capacity Excellent reading, writing and oral proficiency in English language Proficient in MS Excel, Word, & PowerPoint

This position ensures smooth execution of food preparation, adherence to hygiene and safety standards, inventory control, and team coordination, while delivering consistent product quality and efficiency across all kitchen processes. Required Candidate profile The Jr. Sous Chef / Kitchen Assistant– Kitchen Production plays a pivotal role in supporting the Kitchen Manager in managing day-to-day kitchen operations in a high-paced food production environment.

Computer proficiency, Excellent knowledge in HACCP & GMP, working in freezers & chillers, staying late for night closing, with difficult customers, shift flexibility. Quality of all products, food safety. Training TMs & CTMs on food safety.

You will be accountable for managing the Engineering Function to advance developments that align with business goals for the Manufacturing Units. Your responsibilities will include overseeing the development and execution of a strategic plan and annual investment plans (OpEx and CapEx plans). This will involve ensuring efficient Utility Operation, implementing Good Maintenance/Engineering Practices/Programs, mechanization & automation for lean structure, technology improvements, and expansions. Additionally, you will be required to embed a safety-first culture throughout the organization and support overall safety initiatives, ensuring compliance with relevant standards, policies, and procedures related to personal and food safety, quality, and environmental regulations. The ideal candidate for this role will be an Engineering Graduate (Mechanical / Electrical) with a minimum of 10-18 years of experience, including at least 4-5 years in leading Engineering & Maintenance functions at the plant level. You should have hands-on experience in leading engineering and maintenance functions, budget management and control, failure analysis and troubleshooting, as well as personnel management and development. Previous experience in food processing or allied industries will be preferred, along with experience in working with Indian Business Groups. Your key responsibilities will include safeguarding compliance with asset management standards and policies in both engineering and maintenance to ensure safe, reliable, and efficient performance for optimizing technical availability of manufacturing assets. You will also be responsible for developing people within the engineering functions, ensuring proper resource and succession planning, and overseeing equipment design, selection, installation based on a life-cycle philosophy. Additionally, you will lead maintenance and utilities operations, provide technical leadership in engineering practices, and identify & implement new technologies for productivity and energy efficiency improvements. Furthermore, you will spearhead the development and implementation of mechanisms for the smooth operations and maintenance of centralized engineering services, in compliance with GMP and regulatory requirements. Your role will involve maintaining plant assets, ensuring uptime of production equipment within annual budgets, and leading an engineering team comprising executives and technicians from mechanical, electrical, instrumentation, safety, and engineering project streams. You will also be responsible for initiating, designing, and developing capital expenditures for the plant to achieve planned new product developments each year. Moreover, you will establish systems for condition monitoring, predictive & preventative maintenance, trouble shooting failures, and failure analysis. You will provide technical resolution to overcome issues during equipment installation, commission compressors and pumps in a controlled manner, and work towards achieving plant safety targets (ZERO accidents) across all units in India. Ensuring that project engineers / managers are aware of relevant HACCP, ISO, GMP, workplace safety, environmental, and safe work procedures will also be part of your responsibilities to ensure project safety during and after completion.,

Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Chef, Sous Chef or Chef de Partie in any section of the kitchen as per the standards. Ensure to perform miscellaneous job-related duties as assigned. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of hotel should be brought to the attention of the Management. Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Diploma/Degree in Hotel Management or Any other Equivalent Qualification.