219 Haccp Jobs - Page 7

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

Job Description To ensure all the products manufactured and distributed by the bottling operation conform to the specifications through assurance of processes from supply to consumer. The QAE supports the identification, planning, documentation, and management of the practices, activities and resources needed to meet quality goals and objectives in a manner that enables management to assess quality performance. Job Responsibilities Responsibility for all quality management, and quality assurance activities in the bottling operation. Responsibility for adherence to Company guidelines and requirements in the supply, manufacturing and distribution processes. Responsibility for the conformance to specifications of the finished goods leaving the plant. Responsibility to monitor, assess and improve process capabilities in the plant Responsibility for conducting the required tests on raw materials, packaging materials, WIP and finished product at the specified frequencies. Responsibility for availability and calibration of inspection and testing equipment and chemical reagents. Responsibility for process control of the final syrup, water treatment Responsibility for raw material, ingredient and product identification and traceability. Responsibility for the implementation of GMP in the plant. Responsibility to document, implement and monitor a quality assurance system in accordance with the KORE Requirements. - Commitment to Development Commitment to Excellence Teamwork Planning and Execution Influencing Knowledge of the Business Job Requirement Minimum Education: Post Graduate in Microbiology. Minimum Experience: 2 - 3 years in a Microbiology in beverage industry.

An Executive Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Executive Sous Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, control, checks and supervises the Pastry Kitchen and Bakery as assigned by the Executive Chef. He / she will assume the responsibility for the on the job training function. What will I be doing As the Executive Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Supervise and ensure that cooks follow standard recipes and methods of preparation. Immediately inform the Executive Sous Chef and Executive Chef of bad products. Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef. Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage. Work closely with the Executive Sous Chef on the development of food control procedures. Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets. Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions. Liaise with the Banquet department and Outlet Manager on guests comments, following up with necessary action. Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food. Plan, prepare and Implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines Focus on constantly improving the 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 at off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. 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. 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 ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. 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 the 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 the 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 the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? An Executive Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude,

Assist in preparing and cooking breakfast items Ensuring cleanliness and maintaining food safety standards Continually develops culinary knowledge to produce high-quality meals Assesses inventory & requests resupply when necessary

Produce a variety of Viennoiserie items including croissants,puff pastry,Brioche etc. Develop & test new recipes Manage inventory for the ingredients Maintain hygiene &food safety standards Train & guide teams Ensure all products meet the standards

Looking for candidate with 3-4 years of experience in Quality Assurance in Edible oil.

Job Category: Manufacturing/Operations Job Family: Plant Production Job Description: This Position is primarily responsible for to produce best quality Powders as per customer requirement and organization standard by utilizing manufacturing tools like process skill, GMP, HACCP and ISO. What you ll do To Manufacture/Process Product as per the specifications. Ensure minimum down time, minimum product loss and maximum product recovery report to supervisor for any abnormality. Coordination with maintenance department for minimum down time and proper running condition of all equipment in the section Ensure calibration of all instruments. Operation section (as per the sop with special attention to ccp s) with the help of production Assistant. Coordination with milk pre-process section for milk supply, and quality of the same. Ensure highest quality of hygiene in all operating and packing areas. Maintain relevant logs and reports of production, stocks and operations, including shift handing over reports, break-down and other down-time reports and reports of all major deviations from production, packing and hygiene standards, handling of manpower. Carryout CIP of equipment according to CIP regime Implementation of Polices decided with regards to EMSOSHAS Miscellaneous activities What you need to succeed Qualification: Diploma/ Bachelor/Masters in food technology; Dairy Technology; Dairy Engineering Experience: 2 to 5 Years Thorough knowledge about GMP, HACCP and ISO. High degree of Inter-personal and communication skills Readiness to work in all the shifts Positive Attitude

"Why work for Accor We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Reporting to our Head Chef you will be responsible the preparation, presentation and display of all menu items. You will also be responsible for maintaining a clean and hygienic work environment and equipment. As a leader in our Kitchen you will be expected to develop and coach our junior chefs, and provide them with learning opportunities and access to your experience and knowledge. As our Chef de Partie you will also have the opportunity to work Sous Chef on menu development and creation. Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Qualifications Your experience and skills include: Ability to work cohesively and collectively as part of a team Diploma /Degree in Hotel Management. 5 years industry experience in upmarket brands with minimum 1 year of experience in similar role. Strong Operational/Technical Knowledge. Ability to work well under pressure in a fast paced environment Additional Information What is in it for you: Employee benefit card offering discounted rates at Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, Our commitment to Diversity Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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

Roles and Responsibilities Quality assurance and ensure 100% system documentation and its compliance. Conduct internal audits, support MR, and work with process owners to track and close all non-conformances . Desired Candidate Profile Perks and Benefits Best as per the industry

Roles and Responsibilities Assist in monitoring and evaluating the quality of raw material, In process products and finished products to ensure compliance with company standards and regulatory requirements. -Conduct routine inspections and test (physical, chemical and microbial) on products and processes, documenting findings and recommending corrective actions when necessary. -Support adherence to quality management system and industry standards, including GMP, HACCP. -Maintain accurate records of quality tests, inspections and corrective actions. Ensure all documents is up to date and compliant with company policies. -Identify areas for improvements in production processes and work with the team to implement solutions to enhance quality and efficiency. Desired Candidate Profile 0-2 years of experience in Quality Control or a related field (Food Industry preferred). Strong understanding of food safety regulations and Good Manufacturing Practices (cGMP). Proficiency in handling chemicals safely and maintaining accurate records.

Job Description To ensure all the products manufactured and distributed by the bottling operation conform to the specifications through assurance of processes from supply to consumer. The QAE supports the identification, planning, documentation, and management of the practices, activities and resources needed to meet quality goals and objectives in a manner that enables management to assess quality performance. Job Responsibilities Responsibility for all quality management, and quality assurance activities in the bottling operation. Responsibility for adherence to Company guidelines and requirements in the supply, manufacturing and distribution processes. Responsibility for the conformance to specifications of the finished goods leaving the plant. Responsibility to monitor, assess and improve process capabilities in the plant Responsibility for conducting the required tests on raw materials, packaging materials, WIP and finished product at the specified frequencies. Responsibility for availability and calibration of inspection and testing equipment and chemical reagents. Responsibility for process control of the final syrup, water treatment Responsibility for raw material, ingredient and product identification and traceability. Responsibility for the implementation of GMP in the plant. Responsibility to document, implement and monitor a quality assurance system in accordance with the KORE Requirements. - Commitment to Development Commitment to Excellence Teamwork Planning and Execution Influencing Knowledge of the Business Job Requirement Minimum Education: Post Graduate in Microbiology. Minimum Experience: 2 - 3 years in a Microbiology in beverage industry.

Job Description Requisition and approval of raw and packing materials, plant and utilities required for production of various products Ensuring strict compliance with cGMP standards during product manufacturing Front line management of production and scale up activity To identify and implement Continuous improvement of process and implementation of cGMP Review with Production personnel to assess production status and take corrective steps if required any to meet the schedule Carrying out inspection tests for determining the effectiveness of equipment Execution and completion of Validation & Qualification activities ,deviations, Out of Specification and change control procedures To Co- ordinate with R&D department and facilitate trials for the new products Designing of Documentation for production activity Coordinating internal/ External audits and maintaining relevant documents Following and implementation of ISO 9001: 2015, ISO 14001: 2015, FSSC 22000/ HACCP & cGMP requirements Coordinating with maintenance and utility department, Quality control and quality assurance, personnel accounts and stores department During Execution of batches strictly follow the all "SAFETY" items should be used and safe operations to execute

"Why work for Accor We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver FB 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 FB services, contents preparation methods, outlets and hotel services/features Be well 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 Qualifications 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 Additional Information Our commitment to Diversity Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Title: Section Manager / Supervisor Quality Location: NSP Department: Store Operations Reports To: Store General Manager 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 (non veg) 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.

We are manufacturer of herbal food supplements so need Quality Control and quality assurance Person

Job Summary: We are seeking a skilled Cheese Production Specialist to manage and oversee all aspects of cheese manufacturing operations, ensuring the highest standards of product quality, food safety, and efficiency. The ideal candidate will have in-depth knowledge of cheese-making processes, milk handling, fermentation, and ripening, along with experience in running automated dairy equipment and leading production teams. Key Responsibilities: Supervise daily cheese production activities from milk standardization, pasteurization, curd preparation, cutting, molding, pressing, salting, and ripening. Ensure adherence to cheese recipes, production parameters, and process controls to maintain product consistency and quality. Monitor critical control points (CCP) and process conditions in compliance with food safety standards (FSSC 22000, HACCP). Collaborate with the Quality Assurance team for sampling, testing, and continuous improvement of cheese products. Manage and optimize yield, minimize losses, and improve plant efficiency. Operate and troubleshoot cheese vats, separators, molders, brining systems, and packaging equipment. Maintain hygiene standards and supervise cleaning and sanitation protocols in the production area (CIP and manual cleaning). Train and guide production operators and junior staff on best practices in cheese making and handling. Assist in product development trials, recipe modifications, and new product launches. Maintain daily production reports, batch records, and documentation for audits and traceability. Qualifications and Skills: Bachelor’s degree/Diploma in Dairy Technology, Food Technology, or related field. 3–5 years of hands-on experience in cheese production in a dairy processing environment. Strong knowledge of cheese-making processes (hard, semi-hard, soft cheeses), milk standardization, cultures, enzymes, and fermentation control. Understanding of dairy processing equipment operation and troubleshooting. Good knowledge of GMP, food safety standards, and production documentation. Strong leadership and team management skills. Analytical and problem-solving skills with a continuous improvement mindset. Preferred: Experience with different cheese varieties (cheddar, mozzarella, processed cheese, gouda, etc.). Exposure to automated cheese-making plants and packaging lines. Familiarity with SAP or other ERP production modules. Knowledge of yield improvement and cost control initiatives.

Hello Candidates, Greetings of the day Hungry Bird!! We are currently hiring for Quality Manager for our client. Location: Hyderabad. Qualifications: M.Sc/B. Tech Food Tech/ Biotechnology Experience: 8 to 12 Yrs Job Summary: The Quality Assurance Manager will be responsible for overseeing the entire quality assurance process, including the development and implementation of quality assurance policies, conducting inspections, monitoring production processes, and ensuring compliance with industry regulations. The individual will also be responsible for identifying areas for improvement, implementing corrective actions, and providing training to staff on quality standards. • Experience in developing and implementing quality assurance policies and procedures • Proficiency in conducting inspections and monitoring production processes • Knowledge of industry regulations and compliance standards • Strong analytical and problem-solving skills • Excellent communication and interpersonal skills • Ability to identify areas for improvement and implement corrective actions • Experience in providing training on quality standards Responsibilities: 1. Quality System Implementation and Auditing. 2. Experience in implementing diverse quality systems such as ISO 9001, ISO 22000, EMS and OHSAS across industries including FMCG, automobile and alcoholic beverages. Demonstrated success in auditing these systems, ensuring compliance, and driving continual improvement initiatives. Skilled in handling in analysis, documentation, and conducting internal audits, resulting in enhanced process efficiency, product quality, and customer satisfaction. 3. Regulatory Compliance Management: Ensuring compliance with various regulatory standards such as FSSAI, Factory act, State PCB, FSSC 22000, IMS, NABL, and other industry-specific requirements. 4. Expertise in implementing and maintaining integrated management systems (QMS, EMS, OHSAS). 5. Quality Management Systems: ISO Standards: ISO 9001, ISO 22000, ISO 14001, ISO 45001 | FSSC (Food Safety System Certification): FSSC 22K, EMS (Environmental Management Systems) | OHSAS (Occupational Health and Safety Management Systems) | SA 8000 Interested candidates can share their CV to renu@hungrybird.in / 8885825360 priya@hungrybird.in / 8008832123 shreya@hungrybird.in / 9701432176 Please furnish the below-mentioned details that would help us expedite the process. PLEASE MENTION THE RELEVANT POSITION IN THE SUBJECT LINE OF THE EMAIL. Example: KRISHNA, HR MANAGER, 7 YEARS, 20 DAYS NOTICE Name: Position applying for: Total experience: Notice period: Current Salary: Expected Salary: Thanks and Regards renu@hungrybird.in / 8885825360 priya@hungrybird.in / 8008832123 shreya@hungrybird.in / 9701432176