7 Haccp Standards Jobs

The Facilities Site Lead would be solely responsible for the day-to-day management of the employee, visitor, guest and the workplace teams experience. They will also be commercially accountable for budgeting and financial management and will need to plan, organize and direct all Site services, including front-of-house (reception, concierge, conferences & events), food and beverage operations, employee & BU leadership engagement and housekeeping. Specifically, the responsibilities will include. Manage the Guest services team deliverables - establishing service level expectations in line with and managing day-to-day delivery of the front office experience, conferences, events & meetings Manage the development and delivery of the employee & leadership engagement program daily connects using the app, following through on the feedback, analyzing general experience trends and employee journey & ecosystem mapping BU team engagement events & catering on site, running community events, awareness talks & presentations Manage the F&B services program delivery at site vendor mix, performance standards, food options, hygiene & HACCP standards Actively promote the Workplace experience services within the BU community Manage budgets and financial plans and workplace services expenditure in line with guidelines Oversee the overall built environment comfort for all areas in line with global standard Manage workplace services vendor relationships, performance & value propositions Manage change management programs, employee orientation, Manage Wellbeing, mindfulness & ergonomics program develop and implement in collaboration with HR, Benefits & EHS teams Recruiting, training & monitoring performance of the workplace experience team, including third party vendors management staff Overseeing the planning of work schedules for individuals across all functional teams Steadfast focus on workplace innovation, technology and running POCs

About CGH Earth At CGH Earth, our philosophy goes beyond hospitality. We believe in creating experiences that reflect sustainability, local culture, and authentic living. Food plays a central role in this journey, as every meal tells the story of the land, people, and traditions of its region. Our Pondicherry property combines French colonial charm with Tamil influences, offering a unique canvas for culinary innovation rooted in authenticity and sustainability. Role Overview The Executive Chef will be responsible for leading the culinary operations at our Pondicherry property, ensuring high-quality dining experiences that reflect CGH Earths ethos. The role demands innovation, a strong sense of local and international flavors, team leadership, and strict adherence to hygiene, sustainability, and cost efficiency. Key Responsibilities Culinary Leadership & Operations Plan, design, and implement seasonal menus highlighting local produce and French-Tamil influences. Ensure consistency in food quality, taste, and presentation across all dining outlets. Maintain strict adherence to food safety, hygiene, and kitchen SOPs. Monitor kitchen operations to ensure smooth coordination with service teams. Team Management & Development Lead, train, and motivate the kitchen brigade to deliver high standards of culinary excellence. Implement cross-training and succession planning for staff development. Foster a culture of accountability, teamwork, and respect for CGH Earth values. Sustainability & Community Engagement Champion sustainable practices such as farm-to-table sourcing, minimal food waste, and eco-friendly kitchen operations. Collaborate with local farmers, fisherfolk, and artisans for sourcing authentic, seasonal ingredients. Promote regional and traditional recipes as part of the guest experience. Financial & Strategic Management Monitor food cost, inventory, and wastage control while maintaining profitability. Work with management to design F&B promotions and unique dining experiences. Support budgeting, forecasting, and revenue management for the culinary department. Qualifications & Experience Degree/Diploma in Culinary Arts or Hotel Management from a reputed institute. 1012 years of progressive culinary experience, with at least 3 years in a leadership role as Executive Chef / Senior Sous Chef. Strong exposure to Indian regional cuisines, international cuisines, and French/Tamil culinary traditions. Experience in managing boutique/luxury hotels or resort kitchens preferred. Sound knowledge of food safety, HACCP standards, and kitchen management systems. Proven track record in menu engineering and food cost control. Key Attributes Passion for sustainability, local cuisine, and authentic guest experiences. Strong leadership, training, and team development skills. Creativity and innovation balanced with operational discipline. Excellent communication and interpersonal skills. Cultural sensitivity and ability to engage with local communities. ???? Interested candidates can share their profiles at [HIDDEN TEXT] or Watsapp at 9495354669 Show more Show less

You will be responsible for overseeing the food operations at Touchstone Foundation in Visakhapatnam, ensuring the supply of South Indian food to corporate employees. Your primary duties will include cooking for thousands of beneficiaries, managing food delivery to various companies in the vicinity, and maintaining strong customer relationships. The centralized kitchen is located at Gambheeram and Kapparada or Autonagar in Visakhapatnam. To excel in this role, you must have at least 5 years of experience in a supervisory role, preferably in a campus setting, and be accustomed to cooking for more than 1000 people. Your focus should be on delivering high-quality food and exceptional customer service while managing food and labor costs efficiently. Strong organizational and computer skills are essential to handle multiple tasks in a fast-paced environment. The ideal candidate will possess a deep understanding of financials related to food and labor cost controls, along with expertise in food safety, sanitation, and HACCP standards. You should also have a passion for food innovation, a customer-centric approach, and the ability to train hourly employees. Additionally, previous experience in food operations management or high-volume cooking is preferred. Your responsibilities will include managing day-to-day food service operations within budgetary guidelines, maintaining high levels of customer service, and ensuring compliance with food safety regulations. You will also be expected to develop client relationships, establish targets and KPIs, and lead a team of talented personnel. Qualifications for this role include a degree, at least 5 years of management experience in food operations, and 2 years of functional experience in culinary services. Strong culinary skills, knowledge of HAACP/food sanitation, and exceptional client relations and leadership abilities are essential for success in this position. This is a full-time and permanent role based in Srikakulam, Andhra Pradesh. The benefits include health insurance, leave encashment, and provident fund. The work schedule will involve day shifts and morning shifts, with a total of 5 years of work experience preferred. You will be required to work in person at the designated location to fulfill your job responsibilities.,

???? ??????????????? ????????????????????????: ???????????????? ???????? ???????????????????????? (????????????) / ???????????????? ???????????????? ????#???????????????????? ????????? ???????????????????????????????? ????????????????????: ???????????????? ???????? ???????????????????????? (????????????) / ???????????????? ???????????????? ???????????????????????? & ???????????????????????? ???? ????????????????????????????????????????: ???????????????????????????? ???????????????????????? & ???????????????????????? ???? ????????????????????????????????: ???????????????? ???????????????????????? ???????????????????????????????????????????????? (???????????????????? ????????????????????????????????) ???? ???????????????????????????????????????? ????????????????: ????????????????-???????????????? ???? ???????????????????????????????? ???????????????????????????? The CDP/Sous Chef Pastry & Bakery is responsible for overseeing the daily production and execution of all bakery and pastry items across multiple outlets. This includes ensuring product quality, consistency, timely delivery, maintaining hygiene standards, supervising the team, and assisting in menu development and cost control. ???? ???????????? ???????????????????????????????????????????????????????????????? ????????? ???????????????????????????????????????? & ????????????????????????????????????????: ???? Manage daily production schedules for pastry and bakery items across all outlets cafes. ???? Ensure all items are prepared to the highest standard as per recipes and presentation guidelines. ? Monitor mise-en-place preparation and ensure timely dispatch to outlets. ???? Coordinate with service teams for smooth operations and guest satisfaction. ????????? ???????????????? ????????????????????????????????????????: ????????? Supervise and guide pastry and bakery team members. ???? Train staff in proper baking and pastry techniques and HACCP standards. ? Delegate tasks and ensure team follows production plans and timelines. ???? ???????????????????????????? & ????????????????????????????: ???? Maintain high hygiene and cleanliness standards in accordance with food safety guidelines. ???? Ensure proper storage, labelling, and rotation of products (FIFO). ???? Conduct equipment checks and report maintenance issues. ???? ???????????????????????????????????? & ???????????????? ????????????????????????????: ???? Monitor usage and reduce raw material wastage. ???? Assist in stock takes and inventory control. ???? Ensure portion control and product consistency. ? ???????????????????????????????????????????????? ????????? Minimum 5+ years of experience in a similar role within a hotel or bakery/pastry production unit. ???? Formal culinary/pastry education preferred. ???? Strong knowledge of bakery and pastry techniques: breads, viennoiseries, cakes, and plated desserts. ??????? Ability to lead a team and perform under pressure. ???? Strong communication and organizational skills. ???? ???????????? ???????????????????????????????????????????????? ???? Leadership & Teamwork ???? Attention to Detail ? Time Management ???? Creativity ???? Adaptability ???? Discipline & Cleanliness ???? ???????????????????? ????????????: ???? Send your resume to: [HIDDEN TEXT] #PastryChef #ChefDePartie #SousChef #BakeryJobs #NowHiring #NaviMumbaiJobs #LoykaDesserts #FoodSafety #CulinaryJobs Show more Show less

The role entails overseeing Food & Beverage operations, encompassing end-to-end dining service management, team leadership, and process optimization to elevate guest experience and align with business goals. You will be accountable for supervising staff, managing budgets, developing menus, and ensuring customer satisfaction. Your responsibilities will include hiring, training, and supervising staff, creating and managing budgets, developing menus, and ensuring customer satisfaction. You will orient and train new staff, supervise the team, manage the food and beverage budget, monitor costs, and implement cost-saving measures. Additionally, you will create and test new recipes, develop menus, and ensure customer satisfaction. You must ensure staff adherence to standards, oversee compliance with food safety and hygiene standards, and handle internal and statutory audits. You should possess a Graduation in Hotel Management/Food & Beverage service and a minimum of 10 years of experience with a 5-star reputed hotel chain, along with experience in leading and supervising F&B teams. Adaptability to handle other assigned tasks by superior management is also crucial.,

The Officer-Bakery at Bunge's Krishnapatnam location in Arunachal Pradesh, India, plays a vital role in ensuring the manufacturing of Bakery, Oils & Vanaspati products with standard parameters as designed by Bunge. Reporting to the Assistant Manager-Bakery, you will be responsible for various key accountabilities to maintain smooth operations and quality standards. Your main accountabilities include: - Ensuring smooth shifts operation of Votator Machines - Adhering to Safety & food safety Standards as well as HACCP standards - Conducting pre-shift risk assessments and Tool box talks with the team - Managing raw materials of blended oils based on given formulation - Proper utilization of manpower and sustaining 5s & housekeeping in the molding plant - Coordinating with Shift Executive and PM Stores in charge for good quality Packing Material availability - Timely melting of Bakery fat and blend preparation as per quality standards - Regular machine health check-up, mold maintenance, and maintaining shift records In terms of knowledge and skills, you are expected to: - Utilize knowledge of Bunge's business, structure, and strategy to develop innovative solutions - Build partnerships, influence appropriately, foster talent, and drive results through high standards - Demonstrate technical expertise in votator machines, ammonia compressor systems, cold room operations, oils, and fats - Efficiently handle manpower, troubleshoot, and operate DCS/SCADA systems Ideal candidates for this role should have: - ITI/Diploma qualification - 5-7 years of relevant experience Bunge, a world leader in sourcing, processing, and supplying oilseed and grain products, provides sustainable products and opportunities for farmers and consumers worldwide. As an Equal Opportunity Employer, Bunge values diversity and welcomes applications from veterans and individuals with disabilities.,

As a member of the team at Accor, you will play a crucial role in maintaining the high standards of food preparation and service in the appointed kitchen(s) as per the guidelines established by the Management. Your dedication and proficiency in culinary arts will contribute towards delivering exceptional dining experiences to our guests. Your primary responsibilities will include stocking up the assigned kitchen with raw materials and ingredients daily, operating and ensuring the safety of all kitchen equipment, mastering various cooking methods, following standard recipe cards, adhering to portion control guidelines, and minimizing wastage. It is imperative that you maintain a clean and organized food production area, adhere to hotel food safety and hygiene standards (HACCP), and promptly report any safety hazards or equipment issues to your supervisor. In addition to your operational duties, you will be expected to be knowledgeable about hotel fire & life safety procedures, attend briefings, meetings, and training sessions as scheduled, and maintain a high standard of personal appearance and hygiene. Flexibility and adaptability are key traits as you may be assigned other reasonable duties by the Management. One of the critical aspects of this role is to exercise strict control over food portioning and wastage to ensure the overall profitability of food operations. Therefore, having completed kitchen apprentice or chefs training courses for at least one year, along with 1-2 years of experience in a five-star international chain hotel, will be beneficial. Proficiency in reading recipes, a sound knowledge of cooking techniques, and effective communication skills are also essential qualifications for this position. Join us at Accor, where you can explore limitless possibilities, challenge the status quo, and contribute to a culture that values individuality and growth. Dare to be a part of a team that is shaping the future of hospitality. Visit https://careers.accor.com/ to embark on a rewarding journey with us. #BELIMITLESS,