528 Haccp Jobs - Page 9

Responsible for the efficiently and profitable functioning of the Kitchen assigned. Ensure that Novotel Kolkata Hotel & Residences standards are applied to the production of food and the cleanliness of the kitchen and equipment. Ensure that the hygiene standards are maintained by the team in accordance with set standards. Support the Head of Department in all phases of the kitchens operations. Ensure HACCP procedures are followed and clear records are kept at all times. Any matter which may affect the interests of Novotel Kolkata Hotel & Residences should be brought to the attention of the Management.

Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Commis chefs receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to monitor quantity and quality of food products to ensure compliance with the standards. Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef. Handle additional responsibilities as and when delegated by the Management. Hygiene / Personal safety / Environment: Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations 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

Execute culinary dishes with precision and creativity, maintaining the highest standards of quality and presentation. Work closely with the Executive Chef, Executive Sous Chef and Chef de Cuisine to ensure seamless kitchen operations and consistency in food preparation. Lead and mentor a team of commis chefs and kitchen assistants, fostering a culture of learning, excellence, and teamwork. Contribute to menu planning and development, bringing fresh ideas and culinary trends to the table. Adhere to all food safety and hygiene standards, ensuring a clean and organized working environment at all times. Efficiently manage food costs, portion control, and wastage to maximize profitability while maintaining quality. Participate in training sessions and workshops to enhance culinary skills and stay updated on industry trends. Consistently strive to exceed guest expectations, delivering memorable dining experiences that reflect the Fairmont brand ethos. Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. Culinary degree or diploma preferred. Strong knowledge of various cuisines, cooking techniques, and international culinary trends. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism. Flexibility to work evenings, weekends, and holidays as required. Knowledge of HACCP and food safety standards. Passion for culinary excellence and a commitment to continuous learning and development.

Set up and maintain the bar area according to standards and procedures Greet guests warmly and provide personalised service, remembering individual preferences Take and prepare food and beverage orders accurately and promptly Create new cocktails and up-sell to maximise sales revenue Ensure proper billing and payment processes Maintain cleanliness and hygiene standards (HACCP) in the bar area Manage stock, prepare garnishes, and maintain operational equipment Report any complaints or incidents to management Implement cost control measures effectively Previous bartending experience Excellent knowledge of all beverage products Previous point of sale system experience an asset Excellent communication and organizational skills Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively with fellow colleagues as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times

Ensure that the bar is set according to standards and procedures Greet all guests warmly upon first contact Take down food and beverage orders from guests and ensure that the orders are correct Prepare and serve drinks and snack orders according to service standard. Ensure that hot snacks and cold drinks are served promptly to the guests once they are ready, such that they arrive at the guests table at the correct temperature Try to remember individual guest s names and their preferences to extend a personalized service Creation of new beverage/cocktails to suit guests needs. Up-sell and promote other food and beverage offers at every available opportunity to maximize sales revenue. Obtain guests feedback during operations to ensure satisfaction Prepare and ensure that the bills are charged properly before presenting them to the patrons for payments Thank all patrons for patronizing the outlet upon their departure Clear and tidy up bar counter after the departure of the patrons as quickly as possible Report any complaints, incidents or other irregularities to management Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Order and collect food and beverage supply requisition. Ensure that the stock is collected as per requisition. Prepare garnishes for operation Clean and maintain all operational equipment Practice appropriate and effective measures to improve control of costs

We are seeking a highly organized and efficient Assistant Manager for our Housekeeping department in Mumbai, India. In this role, you will work collaboratively with the Housekeeping Manager to ensure exceptional cleanliness standards and guest satisfaction throughout our property. Support the Housekeeping Manager in overseeing daily operations and team performance Coordinate and supervise the housekeeping staff to maintain optimal cleanliness standards Conduct regular inspections to ensure adherence to quality and safety protocols Manage inventory of cleaning supplies and equipment, focusing on cost-effective operations Provide on-the-job training and mentorship to housekeeping team members Facilitate effective communication between guests, housekeeping staff, and other departments Implement and maintain safety protocols and HACCP standards Assist in developing innovative housekeeping procedures to improve efficiency Handle guest concerns promptly and professionally, ensuring high customer satisfaction Participate in budgeting and cost control measures for the housekeeping department Ensure compliance with local health and safety regulations in Mumbai Minimum of five years of experience in a supervisory housekeeping role, preferably in a hotel or resort setting Bachelors degree in Hospitality Management or related field preferred Strong knowledge of HACCP principles, safety protocols, and Indian hospitality standards Excellent attention to detail and ability to maintain high cleanliness standards Proficiency in inventory management, budgeting, and housekeeping management software Outstanding communication and interpersonal skills Demonstrated ability to train and develop team members Strong problem-solving and decision-making abilities Familiarity with local health and safety regulations in Mumbai Fluency in English; knowledge of Hindi or Marathi is a plus Flexibility to work varying shifts, including weekends and holidays Proven track record of leadership and team management in a fast-paced environment

To Manage the Accounts Payable function of the Hotel by developing the strategy aligned to the hotel s/ Departmental mission, goals and objectives. To provide a courteous, professional, efficient flexible and upscale service at all times, following the Pullman Quality and Attitude Standards of Performance. To be entirely flexible and adaptable to rotation in or any other Department of the hotel as assigned from time to time. In the position of Accounts Payable Team Leader, to lead, meet Goals and Objectives of the various standards including but not limited to Brand, Department, environmental, guest services, etc. and also for accreditation programs such as ISO, HACCP and ensure the hotel performs in accordance with the requirements. To assist Management and Directors to establish procedures for maintaining high standard of quality, reliability and safety. To ensure effective implementation of all Departmental and hotel Human Resources/Finance/Safety Systems, Policies & Procedures following local legislation, whilst maintaining Pullman Standards in Human Resources Management. To establish an effective Training procedure to obtain the best talents in the market place at competitive, but responsible remuneration packages. Bachelor s Degree in Accounting / Finance Additional certificate as a Certified Public Accountant (CPA) will be an advantage Minimum 5 years of experience in a finance or accounting position or 2 years of experience in a similar capacity High degree of professionalism with strong understanding of business acumen Excellent reading, writing and oral proficiency in English language Proficient in MS Excel, Word, PowerPoint, and relevant financial and accounting reporting system

NPD Manager for FOOD (FMCG ) Manufacturing co at Chennai Location: Chennai Job Overview: We are seeking a New Product Development (NPD) Manager to lead the creation of innovative and high-quality food products. The NPD Manager will oversee the entire product development cycle from ideation through to commercialization, ensuring that products meet consumer needs, quality standards, and regulatory requirements. Key Responsibilities: Product Development & Innovation: Lead the development of new food products from concept to commercialization, ensuring they meet the market's needs and company standards. Collaborate with marketing, sales, and consumer insights teams to identify new opportunities, market trends, and emerging consumer preferences. Ensure products align with brand and customer expectations, considering taste, texture, appearance, and nutritional values. Conduct thorough feasibility studies and evaluations for new product ideas. Recipe & Formula Development: Formulate new recipes based on market needs and available ingredients. Conduct food trials, optimizing recipes for scalability, cost-efficiency, and commercial viability. Manage the optimization of existing product formulas to improve quality, reduce costs, and enhance product consistency. Regulatory Compliance & Quality Assurance: Ensure all new products comply with food safety, regulatory requirements, and quality standards (e.g., FDA, EU food safety guidelines, ISO standards). Work with quality assurance teams to perform product testing, sensory evaluations, and shelf-life studies. Maintain thorough documentation for all NPD projects, ensuring compliance with industry regulations and internal processes. Project Management & Coordination: Lead cross-functional teams (R&D, marketing, operations, supply chain) to bring new products to market on time and within budget. Develop and manage project timelines, ensuring that milestones are met and resources are allocated efficiently. Address any issues related to product development, such as ingredient sourcing, production challenges, or process improvements. Supplier & Ingredient Sourcing: Establish relationships with suppliers to source high-quality ingredients and materials that align with product development goals. Negotiate pricing and terms with suppliers, ensuring cost-effectiveness without compromising product quality. Consumer Testing & Feedback: Conduct consumer sensory testing and analyze feedback to make necessary adjustments to the product formula or presentation. Use consumer insights and market research data to drive innovation and decision-making. Market Launch Support: Collaborate with the marketing team to develop go-to-market strategies, including positioning, packaging design, and promotional campaigns. Support the transition from product development to manufacturing, ensuring smooth scaling of production and quality assurance processes. Key Qualifications & Skills: Education: Bachelors or Master’s degree in Food Technology. Experience: 5+ years of experience in new product development within the food industry, preferably in a leadership role. Strong background in food technology, ingredient functionality, and food safety standards. Skills: In-depth knowledge of food product development processes, from concept to commercialization. Excellent understanding of food regulations, safety standards, and quality management systems. Strong project management skills with the ability to handle multiple projects simultaneously. Excellent communication skills, both written and verbal, to liaise effectively with internal teams and external stakeholders. Must speak Tamil language CTC: Salary is not a constraint for deserving candidates. If your experience suits our JD, Pl share your updated resume to admin@banyantalenthr.com

Supervise and manage all activities related to the company’s QHSE (Quality, Safety, Health , Environment ) under the guidance of reportee. Responsible for QHSE Governance with Production and Operations team, data related to QHSE/ Safety initiatives. Required Candidate profile Responsible for Internal audit & Compliances as per FSSAI, RFP, Client, Vendor and ISO. Support clients for their external 3rd party certifications like ISO22000, ISO 45001, BCMS, and ISO 14001

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. The Commis I prepares, cooks and bakes food in designated areas of the kitchen for Guests and Team Members by following instructions and standards. What will I be doing As the Commis I, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel s operation. Use all equipment, tools and machines appropriately. Work on off-site events when tasked. Complete tasks and jobs outside of the kitchen when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Effectively respond to every guests feedback. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Attend and actively participate in all training sessions. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Carry out duties and responsibilities in an efficient and productive manner. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

Job Description: Job Title: Assistant Manager / Manager Chicken Production Location: Taloja Department: Production Reporting To: Production Head / Plant Head Key Responsibilities: Production Operations: Manage daily chicken processing; ensure efficiency, product quality, and yield targets. Quality & Compliance: Follow food safety standards (HACCP, FSSAI, ISO, USDA); ensure SOPs and hygiene practices are followed. Supply Chain: Coordinate live bird intake, procurement, logistics, and inventory control. Team Management: Lead supervisors & workers; train staff on safety and process standards. Equipment & Maintenance: Ensure equipment upkeep and coordinate for maintenance; monitor utility usage. Safety & Environment: Enforce biosecurity, PPE, and waste management; conduct safety drills. Cost & Reporting: Track budgets and KPIs (yield, downtime, rejections); drive cost-saving measures. Candidate Profile: Qualification: B.Tech/Diploma in Food Tech, Meat Science, Mechanical, Production, etc. Experience: 5–10 years in poultry/chicken processing; automated plant experience preferred. Skills: Leadership, problem-solving, food safety, and operational knowledge. Working Conditions: Location: Taloja Shift-based; hands-on role with shop floor presence Interested? Share these details: Current & Preferred Location Qualification Experience Current & Expected CTC Notice Period Interview Availability Updated Resume Apply at: chinmaya@topgearconsultants.com Learn more: www.topgearconsultants.com Connect on LinkedIn: Chinmaya

Key Responsibilities : Prepare and cook traditional Indian tandoori dishes including kebabs, naan, tandoori roti, and tandoori main course items. Manage the tandoor section independently during serice hours. Ensure proper marination, seasoning, and cooking techniques are followed. Maintain cleanliness and hygiene of the tandoor station and all associated equipment. Coordinate with other sections to ensure timely food preparation and serice. Monitor stock leels and assist with inentory management for the tandoor section. Follow and ensure compliance with food safety standards and HACCP procedures. Assist in the training and superision of junior kitchen staff or commis chefs. Participate in daily kitchen briefings and contribute to menu planning with new ideas and improements. Ensure portion control and minimize food wastage. Maintain temperature and cooking logs as required.

Key Responsibilities - 1. Quality Management System (QMS) : Develop, implement, and maintain QMS in line with industry best practices and compliance standards. Ensure quality standards are met as per the standards followed in ISO, EIA, BIS, FSSAI etc 2. Regulatory Compliance : Ensure that all products and processes comply with government regulations and safety standards. Conduct regular audits and inspections to maintain high standards of hygiene and safety. 3. Product Testing and Analysis : Oversee the testing of raw materials, in-process items, and finished products to ensure consistency and quality. Ensure quality of raw milk received to final finished products for the market Support the processing activities for ensuring quality in process by coordinating with production daily. Check and control quality of water used for processing activities. Manage and review laboratory results and adjust processes accordingly. 4. Quality Assurance : Work with procurement and suppliers to ensure incoming raw materials meet established quality standards. Create systems in assurance for ease of process administration such as standard procedures and testing procedures for critical parameters which decide the production process. Create systems in Quality inspection and control for reducing the time of testing and critical metrics to be monitored for process compliances [Go or NO Go decisions] Evaluate cost of quality Vs cost of production and take decisions for reprocessing or draining the milk recovered due to leakage in packing and market returns. Keep control samples of finished products in cold storage / refrigerators with batch numbers as a batch sample and the reports till the expiry of the product. Coordinate with purchase for purchase of required equipments and service of existing machineries/ tools / equipments used in quality Coordinate with purchase and ensure the indents raised by the department on requirements of chemicals, testing consumables etc., Coordinate with BMC manager on improvisations required for receiving better quality of milk based on RMRD quality reports. 5. Documentation and Reporting : Maintain accurate documentation for all quality control activities and audits. Prepare detailed reports for management, highlighting quality trends, issues, and resolutions. Prepare schedules for maintenance on cleaning process of critical pipelines if indicated by microbiological reports. Take action and restore them to production jointly. Ensure the cycles for recalibration of all testing and measuring equipment are done in timeCollect the log of milk receipt, opening and closing stocks and testing and quality clearance and validate the same for ageing of the milk every day. Customer Complaint Management : Investigate customer complaints related to product quality and implement effective corrective measures. Keep watch on the process parameters and ensure that the SOPs are followed. Analyse the data and identify solutions or measures to improve the quality of the process delivered. Attending and eliminating the repeated customer complaints. Desired Candidate Profile 10-15 years of experience in Quality Assurance/Quality Control in FMCG industry, preferably with expertise in dairy products. MS/M.Sc(Science) degree in relevant field such as Dairy Technology or Food Technology.

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: Lead certification and recertification audits for BAP (Best Aquaculture Practices) Conduct surveillance, scope change, and other audits with multiple auditors involved Prepare comprehensive audit plans in line with program requirements Review audit findings and facilitate consensus during auditor discussions Perform completeness checks on audit packages before submission to the certification office Ensure timely submission of audit packs for both second-party and third-party audits Maintain engagement as a Lead Auditor or Auditor for at least 75% of available audit man-days Qualifications: Graduate/Postgraduate in Food Science with specialization in Food Microbiology, Food Processing, or Food Chemistry Preferred: Bachelor/Master in Seafood or Diploma, HACCP 2-day course, BAP Auditor Training, FSMS/QMS LA (40 hours minimum) Specialization in BAP Processing/Farm/Hatchery/Feed Mill GFSI-approved standard experience and seafood plant audit exposure preferred

Standard Operating Procedure (SOP) for Field Quality Executive Objectives To define the standard procedures and responsibilities of a Field Quality Executive in ensuring product and process quality compliance at field locations, including customer sites, distribution points, and service areas. Scope The scope of the Quality Executive includes overseeing & inspections or assessments are required the management of cold rooms and deep freezers, maintaining push carts, and collaborating with other departments to optimize operational efficiency and quality compliance. Covers tasks from product verification, defect analysis, customer feedback resolution, and reporting. Responsibilities Field Quality Executive, Procedure Daily Planning Review inspection schedules and customer visit plans. Coordinate with field service teams. Ensure availability of required the test equipment, and documentation (e.g. Scissors, Tape roll, Temperature thermometer & Log Sheets. On-Site Inspection Verify conditions of the vehicles, handling, and usage practices. Inspect product quality and packaging integrity. Check compliance against SOPs, product specifications, and customer expectations. Record findings with photographic evidence and data logs from process improvement point of view. Customer Complaint Handling Visit the site within defined response time. Gather complaint details and inspect the product in question. Conduct root cause analysis (RCA). Provide immediate resolution where applicable, otherwise, escalate to concerned with senior management. Non-Conformity Reporting Fill out Non-Conformance Report (NCR) with complete details. Submit report to Head of the Quality Assurance & Head of the Sales department. Documentation and Reporting Maintain daily reports of site visits, issues observed, and actions taken. Submit daily summaries report to the Head of the Quality Assurance & Head of the Sales department. Document feedback and improvement suggestions from the field. Training & Communication Train field teams or vendors / Distributors on basic quality requirements of product checks and handling. Share recurring issue trends and giving solutions with internal teams. Participate in regular review & updation. Field operation Concerns- Cold Room Standards Ensure, when a vehicle arrives at any depot, unloading must take place in a designated ante room, not in open areas. Material must be transferred to the cold room immediately after unloading, without any delay. Ensure the Product Temperature maintains a temperature of -18C or below. The cold room must be free from unhygienic conditions. All crates should be positioned at least 1.5 feet away from the walls. Stacking crates should not exceed the height of the cooling unit to ensure proper air circulation around all products. Limit the number of times the cold room door is opened and ensure it closes promptly to maintain temperature. Install air curtains at the entrance to reduce temperature loss when doors are opened. Deep Freezer Standards The area around deep freezers must be clean, with no dirt or debris. Avoid overloading deep freezers, as this can prevent them from maintaining the correct temperature, leading to product melting, sogginess, deformation, or other defects. There should be no ice formation within the deep freezer. Deep freezers should be cleaned and defrosted regularly as per the maintenance schedule. Train staff to load and unload materials quickly to minimize exposure time. Ensure there is no ice formation on the push carts. Records: Inspection Checklist for Field by Quality Executive

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? High school graduate. At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards. Minimum of 1 year a

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

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. The Commis I prepares, cooks and bakes food in designated areas of the kitchen for Guests and Team Members by following instructions and standards. What will I be doing As the Commis I, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel s operation. Use all equipment, tools and machines appropriately. Work on off-site events when tasked. Complete tasks and jobs outside of the kitchen when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Effectively respond to every guests feedback. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Attend and actively participate in all training sessions. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Carry out duties and responsibilities in an efficient and productive manner. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

Hire, lead, and mentor QA team Standards and Specifications of Agricultural Produce, Dairy and all other raw materials used in Restaurant Industry Standards of Food Grade Packaging Set targets for quality related improvement in process, product and systems Assist and ensure implementation of quality systems for the new production units as per the specifications and guidelines Audit Vendor Premises, Production Centers, Finishing Kitchen Prepare Quality Control Pipelines Train, Guide the team and evaluate them periodically Keep the management team apprised of the quality issues Ensure all inbound carrier trailers and materials meet company quality and food safety standards. Work closely with Production and Warehouse departments to ensure effective stock rotation to reduce shrinkage. Maintain Specification and quality records of all ingredients Work Place Safety FSSAI, HACCP.

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.)

Assist in the preparation of doughs, batters, and other ingredients according to recipes and production schedules. Operate and maintain bakery equipment, including mixers, ovens, and proofing cabinets, ensuring proper functioning and cleanliness. Scale and portion ingredients accurately to maintain consistency in product quality and portion sizes. Monitor baking processes to ensure that products are baked to the appropriate specifications, including temperature, time, and texture. Decorate and finish baked goods, such as cakes, pastries, and bread, according to established standards and customer requests. Package and display baked goods attractively in accordance with bakery standards and hygiene regulations. Assist with inventory management, including stock rotation, ordering supplies, and maintaining proper storage conditions. Clean and sanitize work areas, equipment, and utensils to maintain a clean and safe bakery environment. Provide friendly and efficient customer service, including answering questions about products and assisting customers with their purchases. Follow all food safety and sanitation procedures to ensure compliance with health regulations and standards.

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management