169 Hygiene Jobs - Page 3

Roles and Responsibilities Ensure smooth functioning of all F&B outlets, including beverage services, banquets, room service, and other events. Handle guest complaints and feedback to improve overall customer satisfaction. Manage inventory levels to minimize wastage and optimize stockroom organization. Supervise team members to maintain high standards of hygiene and cleanliness throughout the hotel. Plan menus according to seasonal trends and dietary requirements. Excellent communication skills for effective guest handling and complaint resolution.

Roles and Responsibilities Assist in managing kitchen operations, ensuring high-quality food production and presentation. Oversee laundry services, including linen supply management and pest control measures. Coordinate catering activities, from planning menus to execution on event days. Ensure cleanliness standards are maintained throughout the facility through regular housekeeping tasks. Monitor inventory levels of kitchen equipment, supplies, and consumables.

Hi All,FMCG Co "B2B Sales executive-Horeca/Corporate"_ Pune,Mumbai,Bangalore JD: B2B Sales Gender: Male EXP :3 +yrs of experience in Food/FMCG Company- Qualification: Graduate Kindly share cv to shobhabvots@gmail.com 7406374449

Supervise and manage specific sections of the kitchen (Bakery, Chinese, & Continental). Ensure preparation and presentation of dishes are consistent and meet quality standards. Train, guide, and assist Commis Chefs and kitchen staff. Maintain cleanliness and organization in the workstation. Follow food safety and hygiene standards (HACCP). Communicate with Sous Chef and Head Chef for kitchen operations and improvements. Bakery Section: Prepare a wide range of bakery items including bread, cakes, pastries, and desserts. Maintain inventory and ensure the freshness of baking ingredients. Chinese Section: Cook traditional and modern Chinese dishes including stir-fries, dim sum, noodles, soups, etc. Maintain high-speed execution during service. Stay updated with regional Chinese cuisine trends. Continental Section: Prepare and plate European-style dishes such as steaks, pasta, grilled meats, soups, and appetizers. Execute modern cooking techniques (sous-vide, grilling, roasting, sauting). Handle sauces, reductions, and side accompaniments. Manage cooking times for multi-course meals. Focus on plating aesthetics and flavor balance. Technical Skills: Proficiency in respective cuisine (baking techniques, wok skills, European cooking methods) Certifications: Food Safety & Hygiene (FSSAI/HACCP certified preferred) Work Ethic: Detail-oriented, punctual, clean, and team-driven Adaptability: Able to work under pressure in fast-paced environments, Good communication skills and ability to work in multicultural teams, Passionate about food presentation, flavor innovation, and menu development

Job description Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Shift Handling Taking care of opening, mid, and closing shifts. Managing opening and closing of the caf. Team Handling Handling a team of 5-6 members. Training the team members. Cafe Management Handling the inventory of the caf. Cash handling. Maintaining the checklist of the cafe as per company guidelines. Customer interaction and order taking. Desired Candidate profile Required Knowledge, skills and abilities Communication Skills a. Candidate is able to talk fluently in Hindi & English b. Good listener 2. Flexibility a. Open for transfers b. Open for any shift timings c. Open for cleaning, utensils, and brooming cafe. 3. Experience with the QSR industry/F&B industry a. Has handled shifts independently. b. Inventory management 4. Customer Handling a. Handling customer queries and resolving them. b. Promoting a positive and healthy environment to customers. Perks and Benefits Chaayos provides you with the following: 1. Aggressive growth plan 2. Appreciation and incentives 3. Discounted employee meals 4. Child Shagun Policy 5. ESIC/ Term Life Insurance Policy 6. Eligible for Employee Provident Fund

Hi All, FMCG company opening "Sales executive-Horeca/Corporate"_ Pune,Mumbai JD: General trade Gender: Male EXP :3 +yrs of experience in Food Company- Qualification: Graduate Kindly share cv to staffing3@ontimesolution.in 9036023362(Whats app)

Hi All, FMCG company opening For "Sales executive-Horeca/Corporate"_ Bangalore JD: General trade Gender: Male EXP :3 +yrs of experience in Food Company- Qualification: Graduate Kindly share cv to staffing3@ontimesolution.in 9036023362(Whats app)

Role & responsibilities Develop and maintain food safety and quality systems (e.g., HACCP, GMP, ISO, BRC). Ensure compliance with regulatory and customer food safety standards. Lead internal and external quality audits and implement corrective actions. Monitor production processes to ensure consistent product quality. Investigate and resolve quality and food safety issues. Maintain accurate and up-to-date QA documentation and records. Train and supervise QA staff on quality procedures and food safety practices. Collaborate with production and supply chain teams for quality improvements. Review and approve product specifications and raw material standards. Manage customer complaints and implement preventive measures. Analyze quality data and drive continuous improvement initiatives. Ensure supplier compliance with quality and safety standards. Foster a company-wide culture of quality and accountability.

Designation: Regional Manager (RM) Division: Public Market - Pharma Division Years of experience: 4 to 8 Years Age- Max 34 Job Overview: We are looking for a dynamic Regional Business Manager with a proven track record in pediatric and gynecology-focused business development . The candidate will be responsible for driving business growth through strategic engagement with doctors, leading a field team, and ensuring smooth execution of all regional operations. Key Responsibilities:- Build and maintain strong relationships with pediatricians and gynecologists across the assigned region. Lead and manage a team of 5-6 Product Specialist / Medical Representatives . Plan and implement regional sales strategies to achieve business targets. Regularly visit doctors and healthcare professionals to promote the companys baby care products. Monitor team performance, provide training, and ensure adherence to company objectives. Analyze regional market trends and competitor activities to adjust business strategies. Prepare and review MIS reports and ensure accurate and timely reporting of regional performance. Collaborate with internal departments for smooth operations and promotional activities. Qualifications: Graduate, masters in business administration, Marketing or a related field. Minimum 4 years of relevant experience in the healthcare or wellness industry. Mandatory experience in pediatrics and gynecology segments. Strong leadership and team-handling experience (5–6 team members) . Excellent communication and relationship-building skills. Proficiency in MIS and reporting tools. Must be self-driven, organized, and target oriented. Only male candidates will be considered for this role. Interview Process: ZM Round Initial screening and role discussion. GM Round – Evaluation of skills and experience. HR Round – Final discussion on compensation and company fit.

Job Description: Charles Group is seeking a polite, well-groomed, and professional Butler to support the personal and household needs of our premium clients in Chennai and Coimbatore . The ideal candidate will provide high-quality personal assistance, manage household chores, and maintain discretion and professionalism at all times. Key Responsibilities: Manage daily household routines and upkeep Serve food and beverages with proper etiquette Handle wardrobe care, ironing, and packing assistance Coordinate with household staff and service vendors Welcome and assist guests Maintain cleanliness and order across all areas Run errands as needed Candidate Requirements: Minimum 1 to 3 years of experience in a similar role or in hospitality Well-mannered, punctual, and trustworthy Ability to follow instructions and maintain privacy Basic knowledge of English, Tamil preferred Willingness to stay on the premises Perks & Benefits: Free accommodation and meals Opportunity to work in a premium household setting How to Apply: Interested candidates can apply by sharing your resume to Johnsingh.k@charlesgroup.in with the subject line "Butler Application Chennai/Coimbatore."

Hi All, FMCG company opening For "Institutional Sales Executive"_ Bangalore JD: General trade Gender: Male EXP :3 +yrs of experience in Non Food Company- Personal care/Beauty products/Cosmetics/Hygiene care/Home care/Consumer care Qualification: Graduate 45K Take home Kindly share cv to shobhabvots@gmail.com 7406374449(Call for immediate response)

Hi All, FMCG company opening For "Territory sales manager"_ Bangalore JD: General trade Gender: Male EXP :3 +yrs of experience in Non Food Company- Personal care/Beauty products/Cosmetics/Hygiene care/Home care/Consumer care Qualification: Graduate 45K Take home Kindly share cv to shobhabvots@gmail.com 7406374449(Call for immediate response)

Capital Hospitals is looking for Assistant Cook to join our dynamic team and embark on a rewarding career journey Support head chefs in food preparation and kitchen operations Maintain hygiene and assist in cooking, chopping, and plating Follow recipes and portion control under supervision Ensure cleanliness of utensils and workstations

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

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

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

Develop new menu options based on seasonal changes and customer demand Assist with the preparation and planning of meal designs Ensure that kitchen activities operate in a timely manner Resolve customer problems and concerns personally Monitor and record inventory, and if necessary, order new supplies Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations ie Menu, Manpower, workflow, procurement, QHSE& training for the kitchen production teamDirect 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 theManager / 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 thefuture Ensure 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 salesIn 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

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants Assign tasks, set expectations, and ensure a well-functioning kitchen team Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards

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