439 Hygiene Jobs - Page 17

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 himAssist 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 Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

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 himAssist 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 Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

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 himAssist 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 Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

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 company's 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 a 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 provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

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 company's 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 a 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 provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future E nsure proper cleanliness of the kitchen equipment and the kitchen area;Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 7 -8 years of experience in hands on cooking including: Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen Experience in menu planning and production Experience in or exposure to bulk cooking

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 provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

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 provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

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 provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Assist patients with daily needs, transport, and hygiene; support nurses with lifting and supplies; maintain ward cleanliness; follow safety and infection protocols; and report issues. Requires physical fitness, compassion, and attention to hygiene.

Job Description: Internship - Fruits & Vegetables (FnV) in Swiggy Location: Bangalore Position Type: Paid Internship (6 Months) Stipend: 20,000rs per month No of openings: 5 Looking for immediate joinners. About the Role: Swiggy is looking for a B.Sc. Agriculture graduate to join as an Apprentice - Fruits & Vegetables (FnV). The candidate will be responsible for quality control, grading, and sorting of fresh produce in the warehouse, ensuring high standards in fruit and vegetable procurement. Key Responsibilities: Grading & Sorting: Handle and manage warehouse operations related to the grading and sorting of fruits and vegetables. Quality Control: Identify quality defects and implement corrective measures to maintain freshness and hygiene. Cultivation Knowledge: Utilize expertise in FnV cultivation to ensure procurement of high-quality produce. Warehouse Management: Ensure efficient handling of fruits and vegetables, maintaining quality standards. Inspection & Reporting: Conduct quality checks and report any deviations in product quality to the relevant team. Requirements: Education: B.Sc. Agriculture (mandatory) Experience: Freshers or candidates with relevant exposure to FnV quality control Skills: Strong knowledge of fruit and vegetable cultivation Ability to identify defects and manage QC operations Understanding of grading and sorting techniques Good observation and problem-solving skills Benefits: Hands-on experience in FnV quality control & warehouse management Opportunity to work with a leading brand in the food supply chain industry Learning exposure in the perishable goods sector How to Apply: Interested candidates can share their resumes at sandhya.tiwari1_ch@external.swiggy.in

Staff Cafe Cook F&B Production 2-3 Years Full-time Leh Job Summary: We are looking for a dedicated Staff Caf Cook to join our team, responsible for preparing nutritious and well-balanced meals for our staff. The ideal candidate will handle daily meal preparations, ensure quality and hygiene standards, manage kitchen inventory, and maintain cleanliness in the staff caf. Key responsibilities include cooking a variety of dishes, ensuring timely meal service, following food safety regulations, and assisting in menu planning based on staff preferences and dietary requirements.

Commi I : Bakery F&B Production 3-5 Years Full-time Leh Job Summary: We are looking for a skilled Commis I Bakery to join our pastry and bakery team. The ideal candidate will be responsible for preparing a variety of baked goods, including breads, pastries, cakes, and desserts, while maintaining high-quality standards in taste, texture, and presentation. Key responsibilities include dough preparation, baking, decorating, assisting in menu planning, ensuring proper storage of ingredients, and maintaining hygiene and safety standards in the bakery section.

Staff Management: Assigns tasks to housekeeping staff, schedules shifts, provides training, and addresses performance issues. Cleanliness Standards: Enforces and maintains cleanliness standards in all areas of the facility, inspecting work for compliance. Inventory Management: Monitors and orders cleaning supplies, ensuring adequate stock levels. Quality Control: Inspects rooms, public areas, and back-of-house areas to ensure cleanliness and maintenance standards are met. Guest Relations: Handles guest complaints and requests, ensuring guest satisfaction. Administrative Tasks: Performs administrative tasks like payroll, timekeeping, and maintaining records. Coordination: Works with other departments to ensure facilities are maintained to high standards. Training and Development: Conducts orientation and in-service training for housekeeping staff, covering policies, procedures, and equipment usage. Problem Solving: Investigates and resolves complaints about housekeeping services and equipment. Safety and Hygiene: Ensures adherence to safety and hygiene standards within the facility. Performance Evaluations: May assist in conducting performance evaluations of housekeeping staff. Additional Responsibilities in specific settings: Hotels: May handle guest check-ins, check-outs, and special requests. Resorts: May manage laundry functions and coordinate with other departments for guest services. Other Facilities: May oversee cleaning operations in various types of facilities, such as hospitals, offices, or educational institutions. Essential Skills for a Housekeeping Supervisor: Communication: Excellent communication skills are crucial for interacting with staff, guests, and other departments. Organization: Strong organizational skills are needed to manage staff schedules, inventory, and various tasks. Leadership: Leadership skills are essential for motivating and guiding the housekeeping team. Problem-solving: The ability to identify and resolve issues effectively is important. Attention to Detail: A keen eye for detail is necessary to ensure cleanliness standards are met. Multitasking: The ability to manage multiple tasks simultaneously is crucial. Customer Service: Strong customer service skills are important for handling guest requests and complaints.

_Sales and Distribution handling - Retail Sales - Stock Management -field sales -Ayurvedic product handling experience will be a plus.

SUMMARY Job Title: Experienced Chef Key Responsibilities: Executing the preparation and cooking of dishes across various stations following standard recipes. Working closely with the Head Chef and team to ensure efficient kitchen operations. Overseeing food quality, presentation, and portion standards. Upholding food hygiene, safety, and cleanliness standards during service. Providing guidance and training to junior kitchen staff and contributing to stock control. Qualifications: Proven experience as a Chef in a professional kitchen. Thorough understanding of food preparation, safety standards, and expertise in Mediterranean cuisine. Strong communication and teamwork abilities. Employer Questions: Have you completed the verification of your documents and assessed your visa eligibility? How many years of experience do you have as a Chef? Additional Information: Support for accommodation is available for the suitable candidate. Preference for experience in high-energy venues or woodfired cooking. Requirements Requirements: Document verification and visa eligibility assessment Years of experience as a Chef

Head Chef – Multi Cuisine--Andhra, Indian, Chinese & Continental cuisine. Sous Chef – Indian / Andhra / Chinese / Continental Pastry / Bakery Chef Waiters /Stewards Restaurant Manager Kitchen Helpers / Cleaners

Job Title : Manager Housekeeping Location : Mysuru, Karnataka Industry : Hospitality / Luxury Resort Department : Housekeeping Operations Employment Type: Full Time About the Role Step into a leadership role at a luxury destination resort nestled in the culturally rich city of Mysuru. This position is ideal for a detail-driven, standards-focused, and guest-centric professional who takes pride in delivering immaculate spaces, warm service, and memorable guest experiences. The ideal candidate will be instrumental in upholding the highest standards of hygiene, presentation, and service excellence synonymous with luxury hospitality. Key Responsibilities Operational Leadership: Oversee the entire housekeeping function including guest rooms, villas, public areas, spa, and back-of-house areas, ensuring they meet and exceed brand standards. Team Supervision: Lead, train, and motivate the housekeeping team to maintain impeccable cleanliness, linen standards, and timely room readiness. Guest Satisfaction: Ensure prompt response to guest requests, special arrangements, and in-room preferences with a focus on personalization and discretion. Inventory & Supplies: Monitor and manage inventory of cleaning supplies, linen, guest amenities, and housekeeping equipment with cost-effectiveness and zero wastage. Quality Assurance: Conduct regular inspections of rooms and common areas; initiate corrective actions immediately if cleanliness or maintenance issues are found. SOP Compliance: Implement and maintain Standard Operating Procedures (SOPs), safety norms, and hygiene standards as per luxury resort benchmarks. Coordination: Collaborate closely with Front Office, Maintenance, Laundry, and F&B teams to ensure seamless operations and timely room turnovers. Training & Grooming: Conduct regular training programs on cleanliness, service etiquette, and professional grooming for housekeeping staff. Budget Management: Assist in developing and managing department budgets, controlling expenses while ensuring operational excellence. Green Practices: Encourage and implement eco-friendly cleaning practices, waste segregation, and sustainable housekeeping operations. Qualifications & Experience Degree or Diploma in Hotel Management / Hospitality / Housekeeping Operations. Minimum 5–8 years of relevant experience, with at least 2 years in a managerial or supervisory role in a 4/5-star hotel or luxury resort. Proven leadership in managing large teams and high guest turnover environments. Skills & Attributes Exceptional attention to detail and quality. Strong leadership and interpersonal communication. Hands-on experience with housekeeping software and PMS systems. Guest-focused mindset with a commitment to personalized service. Ability to handle pressure, multitask, and delegate effectively. Working knowledge of occupational health, safety, and hygiene standards. Fluency in English; knowledge of Kannada is a significant advantage. Why This Role? Work in a setting where elegance, tradition, and hospitality blend seamlessly. Lead a team responsible for maintaining a property known for its natural beauty, wellness offerings, and royal Mysorean ambience. Be a key part of creating guest stays that are not just clean – but memorable, restorative, and emotionally enriching. If you believe in leading from the front, turning spaces into sanctuaries, and creating comfort through detail – we welcome your leadership.

Role & responsibilities - Prepare, cook and produce food to the company's 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 a 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 provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Preferred candidate profile - Minimum 5 years of experience in hands-on cooking including: - Experience in a catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Ability to control food costs.

Manage existing customers & New Business Development Customer retention Annual contract renewal with price increase Collection / DSO management Up-selling Work with branches in delivering excellent customer service Improve customer profitability Required Candidate profile Excellent Customer Relationship mngmt. skills Good communication- both verbal & written Ability to work with cross-functional teams Proven track record of customer management & business development

The Sales Engineer will be responsible for understanding, mapping, promoting, and selling the range of Hard and Super-hard materials products in the assigned industry segments directly or indirectly through existing customers. Developing new customers within the assigned industry segment and region and drive growth.

Reporting on assigned shift on time with adherence to hospital set grooming standards Completion of daily and assigned cleaning tasks as per area allocation Following standard procedures in accomplishing the tasks of patient care Displaying compassion and positive attitude and body language when working with colleagues, patients, relatives and seniors Ensure highest standards of patient (regular and infected), self and staff safety Providing patient uniforms, amenity kits to the patients upon admission and as per request from patients Ensuring cleanliness of clinical / biomedical tools Assisting nursing in sponge bath for patients Assisting patients for bath Assisting nursing team for positioning and mobilizing of patients Bed making in occupied rooms Assisting nursing / clinical teams for procedures / tasks of patient care Handling of regular and infected soiled linen as per hospital set protocols Providing urine pots and urinals to the patients; emptying them and measuring output and informing to nursing team as per their instructions Assisting the nursing staff in preparing the patient for the Surgery and for Various other bedside procedure in the wards Assisting patients in transporting in wheel chair / stretcher and shift them carefully to bed Bringing the weekly indents from the pharmacy and central stores Handling spills, managing HAZMAT spills Dispatching of Lab requisition to Lab, billing cards discharge summaries to typing pool and respective area as per instructions from nursing team Collecting lab investigation reports and radiology reports as per instruction by nurse Changing of bed linen and draw sheet of in-patient bed if required post completion of assisting in biological needs Collecting pharmacy indents and returns of Department In Case of the patient death, assisting in carrying out the last procedures and transporting to mortuary Performing patient related / clinical jobs as assigned by the nursing / clinical staff Knowledge of hand hygiene protocols Donning and un-donning of PPE-Gloves, Mask, N95 Mask, Apron, head gear, shoe covers, safety goggles etc. General Cleaning and disinfection protocols Knowledge of safe and proper usage of chemicals and disinfectants storage, dilution etc. Handling of fresh and soiled linen; handling of infected linen Knowledge of segregation of general & biomedical waste Management of HAZMAT- Spill cleaning Cleaning and disinfecting clinical / biomedical tools; usage of cleaning equipments like bed pan cleaner Packing of dead body Infected / Non-infected Hospital emergency codes Surgical hair Clipping Assisting for elimination needs Routine vs Terminal cleaning OT / SCOPY and other clinical units Dead body packing and transportation Safe patient transportation Proficiency in Hindi, English and local language

Sweeping, vacuuming, & mopping floors regularly Emptying the garbage Cleaning & maintaining public areas within the building Dish/Utensils Cleaning Job Location - Andheri East Mumbai Male only Age - 18-42 Immediate joiner preferred

Sweeping, vacuuming, & mopping floors regularly Emptying the garbage Cleaning & maintaining public areas within the building, such as the lobby Dish/Utensils Cleaning Job Location - Andheri East Mumbai Male only Age - 18-42 Immediate joiner preferred

Vacancy for Legal and Compliances Location Gurgaon Head office Designation :- Associate / Sr. Associate Experience :- 3-5 Years in FMCG /Milk process / Food industry Qualifications :- Minimum Graduate / Post Graduate in Legal. JD with Required Expertise Sound Knowledge of Shop and Establishment Compliances, Trade licenses, Fire NOC, Knowledge of Plant Safety for Busines Operators. Well worse with Environmental Laws and Hygiene practices. Sound Knowledge of Health and Safety Processes and its Compliances in Transport, Plant Machinery, Material, ETP, STP, Boiler etc. Experienced in preparing detailed documents for annual returns under Factories Act, Presentation, Dashboards through Analysing, HR Data Experience with MS Office tools (Outlook, Word, Excel, PowerPoint,)