439 Hygiene Jobs - Page 6

As the Manager- Continuous Improvement at Krishnapatnam, you will be responsible for driving continuous improvement initiatives within the unit. Your main activities will include reducing equipment downtimes through RCA's and ensuring adherence to preventive maintenance schedules. You will review processes to identify gaps between current outputs and expected requirements, and implement various methodologies such as 5s, Kaizen, TPM, and Autonomous Maintenance. Your role will involve optimizing assets, energy, manpower, and processes at the plant level to improve efficiency. You will focus on increasing OEE by implementing continuous monitoring systems, enhancing capacity utilization of assets, and ensuring zero valid product complaints in terms of Quality & Food Safety. Additionally, you will work towards reducing FG Leakage/Damage at the plant level and monitoring budget adherence. Your educational qualifications should include a B.Tech / M. Tech degree, CI certification, ISO certification, and Food Safety certification, along with 12-15 years of relevant experience. You should possess leadership skills, planning and execution abilities, as well as knowledge of SAP. Key Performance Indicators for this role include auditing skills, quality control, ISO standards, root cause analysis, drafting skills, and knowledge of various management systems. You should also demonstrate excellent communication, problem-solving, interpersonal, and mentoring skills to drive process improvements effectively. In addition to strong technical knowledge and analytical skills, you must have good people management skills. Your responsibilities will include knowledge of pumps, couplings, gearboxes, heating and cooling systems, and project management. You should exhibit leadership qualities, decision-making abilities, and talent management skills to lead the team effectively. Overall, as the Manager- Continuous Improvement, you will play a crucial role in enhancing productivity, efficiency, and safety standards at the plant level. Your contributions will be instrumental in driving continuous improvement initiatives and ensuring operational excellence within the organization.,

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.

Role & responsibilities: Day to Day store operations Driving the sales targets parameters & achieving the same. Customer delight, Maintaining & elevating service standards. Customer contentions handling & service recovery. Hygiene & Upkeep of the lounges. Ensuring proper grooming of staffs. Driving the P&L & Establishing effective Cost control strategies. Banking & reconciliations of various pay modes. Lounge level MIS Report generation. Ensuring Vigilance & loss prevention. Staff Deployment /Management by establishing Duty Roster well in advance. Daily Briefing of the team & documentation of same. Monthly review of the store team & suggesting improvements. Recruitment of team members & Retention of Team Members. Inventory Management forecasting / par stock/ indenting. SOP implementation & adherence. Taking care of Repair & maintenance of the store. Establishing & adherence to Preventive maintenance schedule. In-store, Out-store Events Management. Safety & Security of the overall lounge. On Job training of the team. Preferred candidate profile : Hotel Management Preferred

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 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.

Sodexo Food Solutions India Pvt. Ltd. is looking for Chef-De-Partie - Indian 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 himAssist 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

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

Oversee housekeeping Supervise & train housekeeping staff Scheduling and assigning tasks Uphold cleanliness standards Monitor inventory Ensure regulatory compliance Manage administrative tasks Coordinate across departments for facility maintenance Required Candidate profile Proficient in housekeeping supervision. Protocol implementation. Inventory oversight. Quality assurance. Safety compliance. Administrative management with in-depth procedural expertise. Perks and benefits Provident fund; Medicare; Increments & benefits.

Role Summary: Responsible for managing day-to-day housekeeping operations by leading supervisors and attendants, ensuring high standards of cleanliness, hygiene, and patient satisfaction across the hospital premises. - Oversee and guide a team of housekeeping supervisors and attendants across all shifts - Ensure proper implementation of cleaning protocols in wards, OPDs, ICUs, public areas, and critical zones - Monitor daily activities, duty rosters, and staff deployment - Address and resolve patient/attendant complaints related to cleanliness or housekeeping services - Conduct regular rounds and audits to ensure SOP and hygiene standards are followed - Coordinate with nursing, infection control, and other departments for smooth operations - Train staff on hospital housekeeping protocols, waste segregation, and soft skills - Maintain housekeeping inventory, usage records, and assist in procurement planning

As a Retail Store Manager at our locations in Dombivali, Irla, and Ghatkopar, you will be responsible for various tasks to ensure the efficient operation of the store. To excel in this role, you must have a minimum qualification of HSC Passed and possess basic computer knowledge. Additionally, having prior experience as an Assistant Store Manager in QSR or Retail format for a minimum of 3 to 4 years is essential. Your daily responsibilities will include receiving and managing inventories, placing stock orders, maintaining hygiene standards, overseeing housekeeping duties, and fostering customer relationships. You will be expected to handle walk-in customers and deliveries, focus on upselling techniques, and work towards achieving set targets. Staff briefing and ensuring daily cash deposits at the bank are also part of your routine tasks. Moreover, engaging in marketing activities such as newspaper leaflet drops and area mapping will be crucial to drive store visibility and sales. This role requires you to work full-time on a rotational shift schedule, with a prerequisite of having completed Higher Secondary (12th Pass) education. A minimum of 2 years of experience in a food store environment is preferred, along with proficiency in Hindi. If you are proactive, detail-oriented, and possess excellent communication skills, we invite you to join our team and contribute to the success of our retail operations. This position demands your physical presence at the designated work locations.,

As a Commi Chef at our prestigious executive lounge, your main responsibility will be to prepare and cook a wide variety of dishes following the lounge's menu and standards. It is crucial to maintain high levels of hygiene and cleanliness in the kitchen while ensuring all dishes are prepared and presented in accordance with company guidelines. You will be expected to participate in day-to-day inventory management, including tracking and ordering food supplies, and operate kitchen equipment efficiently and safely, including induction stoves and other electrical appliances. Working effectively as part of a multicultural team is essential to foster a positive and collaborative environment. Flexibility to work both day and night shifts as required is a key aspect of this role. The ideal candidate should have proven experience as a Commi Chef or similar role in a professional kitchen, showcasing the ability to work in a fast-paced environment and handle high-pressure situations. A strong understanding of food safety and hygiene practices, excellent teamwork and communication skills, and competence in using and maintaining kitchen equipment, particularly electrical and induction cooking appliances, are necessary. The candidate should also be able to manage inventory and place orders as needed. Qualifications preferred for this role include certification in Culinary Arts or a related field, previous experience in a similar role within a multicultural setting, and flexibility in working hours to accommodate day and night shifts. Joining our team will provide you with the opportunity to work in a collaborative and supportive environment, along with a competitive salary and benefits package. This full-time, permanent position offers benefits such as food provided, leave encashment, and Provident Fund, as well as performance bonuses and yearly bonuses. The work location is remote, and the application deadline is 03/08/2024.,

Key Responsibilities: • Assist patients with daily living activities such as bathing, dressing, grooming, and toileting • Help in mobility, transferring patients from bed to wheelchair, etc. • Monitor patient condition and report any changes to nursing staff • Provide emotional support and companionship to patients • Ensure patient hygiene and maintain cleanliness around the patients area • Administer medicines under supervision (if trained) • Assist in feeding and hydration of patients Preferred candidate can share their resume on: jyotikapoor@fbd.amrita.edu

Role & responsibilities Able to manage a group of people. Achieving Kitchen Top Line & Bottom Line Creating a great customer pool and maintaining high retention and ratings in own and aggregator platforms. Recruiting, Training and developing the people in the kitchen to the next level using the right tools. Managing P&L, Controlling the expenses within the budget and delivering profitability. Maintaining the inventory at the kitchen level without any discrepancies. Ensuring the compliance of team health and safety. Managing the marketing promotion at kitchen level to ensure better customer ratings. Handling customer complaints and giving the right solution on TAT. Managing SLM brands to make the direct profit in the kitchen Managing the internal process & new launch audits to show the best operation excellence. Maintain license of the kitchen to handle the external audits (Gov.) Maintaining and tracking the employee attendance at the kitchen Plan & complete the kitchen level Training Good Communication skills & able to respond to mails.

We are looking for a Housekeeper who can manage all the activities of cleaning, dusting, mopping, vacuuming and maintaining and cleanliness and hygiene of a space.

Train and supervise the work of kitchen personnel in the respective sections Ensure personal cleanliness and proper deportment of all team members Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils Work closely with Executive Steward in maintaining the cleanliness of the kitchen Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Relevant experience in a similar capacity

Experience in safety, Environment and Health ,handling training programs in the areas of general safety, First aid, Emergency etc. ISO ,OSHAS & EMS,Safety Policy, Rules, Work Procedures,Pollution control,Preferably working in Electronics Industry Required Candidate profile Safety Policy, Rules, Work Procedures, Implementation of Check Lists, Preparation of Inspection Reports, Accident Advisory Reports,Housekeeping at site, industrial hygiene, First aid and Fire Fighting

You will be the Executive Chef responsible for overseeing food production in all the kitchens. Your main duties will include assisting the F&B Manager in developing new menus, recommending price structures for menu items, setting F&B standards, and approving daily requisitions for food items. You will be responsible for maintaining cost control in food preparation, minimizing food wastage, and accounting for all food products under your supervision. Additionally, you will be required to attend management meetings, conduct departmental meetings as necessary, enforce hygiene and sanitation practices, and ensure that all kitchen areas are clean and hygienic at all times. You will also play a key role in staff performance evaluation, standard recipe formulation, and equipment maintenance. Furthermore, you will be responsible for coordinating with vendors for new ingredients, staying updated on industry trends and competitors, suggesting cost-effective menus for events, and upgrading menus regularly. You will also oversee photography and videography for social media, monitor stock availability, and ensure food cost benchmarks are met. Moreover, you will need to make efforts to develop local suppliers, maintain proper drainage systems, and reduce wastage in all outlets. This role requires a total of 10 years of work experience and will be a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The schedule may include day shifts, fixed shifts, rotational shifts, and weekend availability, with a yearly bonus provided. The work location will be in person.,

Role & responsibilities Description : - 1.Complete Warehouse Operations. 2.Material/Inventory Control and management. 3.Stocking of inventory and Ensuring stock accuracy. 4.Ensuring timely processing and deliveries of stock. 5.Statutory and Regulatory Compliance 6.Logistics Management / Labour Management 7.Liaising and negotiating with customers and suppliers. 8.Ensuring proper documentation and up-dation of records at DC. 9.Ensuring smooth SAP operation., Allocating and managing staff resources Preferred candidate profile Experience : 5+ Worked at least with 30000 Sft warehouse. Qualifying Skills : Strong in excel and analytical & Basic email drafting skills. Knowledge of local language & Team Handling. Communication, co-ordination and strong in analytics. Technical Skills, very good in excel and SAP . Education: Graduation, Diploma & Masters in SCM. Age : Upto 36 Candidates with minimum avg stability of 2.5+ yrs only eligible to apply. Perks and benefits Job Locations : Isnapur, Patancheru, Manoharabad, Yellampet Bannerghatta, Hoskote, Hennur, Sriperambadur, gujarat, ahmedabad, baroda, surat, savasurat, kadodara, delhi, jhajjar, rajpura, punjab, Mumbai, Maharashtra, bhiwandi, pune , nashik

Roles and Responsibilities Manage facilities, office administration, housekeeping, asset management, hygiene, security management, statutory compliance, vendor management, transport operations. Oversee day-to-day facility maintenance and repairs to ensure smooth functioning of all facilities. Coordinate with vendors for timely delivery of services such as cleaning supplies and equipment maintenance. Ensure compliance with company policies and procedures related to safety, health, and environmental standards. Develop and implement effective strategies for managing multiple priorities simultaneously. Desired Candidate Profile 10-20 years of experience in Facility Management or similar role. Strong knowledge of facility management principles and practices. Excellent communication skills for effective coordination with stakeholders. Ability to manage budgets effectively for various projects.

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