195 Hygiene Standards Jobs

Role Overview: As an Ops Process Trainer (Retail), your primary responsibility will be to design, develop, and deliver operations/process training modules across all retail formats. You will conduct regular training sessions for store managers, floor staff, and backend support teams, focusing on building SOPs for operational efficiency, customer service, hygiene standards, and inventory management. Your role will involve monitoring and evaluating the effectiveness of training programs through audits and store visits, working closely with operations and HR teams to identify process gaps, and implementing corrective actions. Additionally, you will be responsible for conducting onboarding training for new joiners, refresher programs for existing staff, and driving a culture of continuous learning and service excellence. It will also be your duty to maintain detailed records of training schedules, attendance, and feedback. Key Responsibilities: - Design, develop, and deliver operations/process training modules for all retail formats. - Conduct regular training sessions for store managers, floor staff, and backend support teams. - Build SOPs for operational efficiency, customer service, hygiene standards, and inventory management. - Monitor and evaluate the effectiveness of training programs through audits and store visits. - Work closely with the operations and HR teams to identify process gaps and implement corrective actions. - Conduct onboarding training for new joiners and refresher programs for existing staff. - Drive a culture of continuous learning and service excellence. - Maintain detailed records of training schedules, attendance, and feedback. Qualification Required: - Minimum 8 years of experience in Retail Operations Training or Process Training. - Prior experience in QSR brands or large-format retail preferred.,

Role Overview: As an Indian Sweet Halwai at Four Points by Sheraton in Kanayannur, you will be responsible for preparing traditional Indian sweets with a focus on maintaining high food quality standards and hygiene practices. Your role will also involve managing inventory efficiently and ensuring timely service. Daily tasks will include measuring ingredients, cooking, assembling dishes, maintaining a clean workspace, and collaborating with kitchen staff. Key Responsibilities: - Proficiently prepare a variety of Indian sweets - Adhere to food safety and hygiene standards - Manage inventory effectively and maintain quality control - Demonstrate excellent time management and organizational skills - Work collaboratively with the team in the kitchen - Stay flexible and adaptable in a fast-paced environment - Utilize previous experience in a similar role if available - Possess relevant culinary certification or equivalent experience Qualifications: - Proficiency in preparing a variety of Indian sweets - Knowledge of food safety and hygiene standards - Experience in inventory management and quality control - Excellent time management and organizational skills - Ability to work collaboratively within a team - Flexibility and adaptability in a fast-paced environment - Previous experience in a similar role is preferred - Relevant culinary certification or equivalent experience,

As a Commis de Partie (CDP) specializing in South Indian Cuisine at Viceroy Luxury Mountain Resort & Spa, your role will involve working closely with the Head Chef to manage kitchen operations specifically for South Indian cuisine. You will be responsible for crafting authentic dishes and ensuring a high-quality dining experience for our guests. Your duties will include overseeing food preparation, maintaining consistency, controlling costs, and upholding hygiene and safety standards. Key Responsibilities: - Work under the Head Chef to manage kitchen operations for South Indian cuisine - Craft authentic South Indian dishes - Oversee food preparation and maintain consistency - Control costs and uphold hygiene and safety standards Qualifications Required: - 3-4 years of experience as a CDP specializing in South Indian cuisine, preferably in a resort or hotel - Proficiency in all aspects of South Indian cuisine, including traditional recipes and modern plating techniques - Strong leadership and kitchen management skills - In-depth knowledge of food safety regulations and quality standards - Ability to work efficiently under the Head Chef and collaborate with the team Join our culinary team at Viceroy Luxury Mountain Resort & Spa and showcase your expertise in authentic South Indian cuisine! Note: Benefits include a competitive salary, food & accommodation. This is a full-time position with food provided as an additional benefit. The work location is in person.,

Company Description Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accors limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow&aposs hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Prime Function: Responsible for the efficiently and profitable functioning of the Kitchen assigned. Ensure that ibis, Mumbai Airport standards are applied to the production of food and the cleanliness of the kitchen and equipment. Ensure that the hygiene standards are maintained by the team in accordance with set standards. Support the Sous Chef in all phases of the kitchen&aposs operations. Ensure procedures are followed and clear records are kept at all times. Any matter which may affect the interests of ACCOR should be brought to the attention of the Management. Facilitates the functioning of and / or oversees the functioning of F&B Service or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties Key Responsibilities Food & Beverage Production Planning Plan and coordinate the activities of the team to ensure operative effectiveness. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. People Management Ensure to contribute to achieve the objectives set within the Food &Beverage Production department. Manage the team to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. Ensure that the team has been trained for all safety provisions. Financial Management Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained. Identify optimal, cost effective use of the resources and educate the team on the same. Monitor the operations of the assigned function to ensure that the food wastage is minimized. Operational Management Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Restaurant & Bar Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Commis chefs receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to monitor quantity and quality of food products to ensure compliance with the standards. Strictly follow all recipes, methods and instructions from the Executive Chef. Handle additional responsibilities as and when delegated by the Management. Key Contacts Liaises with Responsible for (as assigned) Food & Beverage Production team Food & Beverage Service team All HODs Kitchen Assocites Additional Responsibilities Towards Sustainable Development Occupational Health and Safety Employee Responsibility All employees to safeguard their health and safety and the health and safety of others, in the workplace. Replacement & Temporary Mission Be ready and responsible for any job, which may be assigned by the Management. Hygiene/ Personal Safety/ Environment Applies the Hotels Security Regulations (In case of Fire, etc) Applies the ISO 9001 Quality Certification requirements that impact his/her role. Respects the hotels commitments to the Environment Charter (saving energy, recycling, sorting waste, etc) and meets ibis ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme. Qualifications Graduate / Diploma in Hotel Management Show more Show less

As a Room Attendant, your role involves cleaning and maintaining guest rooms to ensure a comfortable stay for our guests. Your key responsibilities include: - Making beds, dusting, vacuuming, and replenishing amenities to keep the guest rooms tidy and welcoming. - Changing linens and towels to ensure freshness and proper stocking of bedding and towels. - Reporting any maintenance issues to the housekeeping supervisor promptly to address damages or malfunctions. - Restocking cleaning supplies and maintaining organized cleaning carts and closets for efficient housekeeping operations. - Adhering to safety and hygiene standards by following hotel policies and cleanliness protocols. - Assisting guests with their requests by responding politely and efficiently to inquiries or needs. You will be working in a full-time capacity at our in-person work location. In addition, you will be entitled to benefits such as provided food and Provident Fund.,

As an Office Helper, your role will involve overseeing office housekeeping staff, maintaining a clean and hygienic environment, and managing food and nutrition requirements for employees. Additionally, you will be responsible for serving meals and supporting overall office wellness. Candidates with a background in hotel management, catering, or nutrition will be given preference. Key Responsibilities: - Supervise and coordinate the work of office housekeeping/cleaning staff. - Ensure cleanliness, organization, and maintenance of the office premises, pantry, and dining areas. - Assist in planning, coordinating, and monitoring employee meals with a focus on nutrition and hygiene. - Serve food and beverages to employees during meal timings in a professional and hygienic manner. - Maintain records of pantry/food supplies and initiate orders when necessary. - Ensure compliance with food safety, cleanliness, and hygiene standards. - Support the administration team in daily office upkeep and employee wellness initiatives. Requirements: - Minimum qualification: High school or equivalent. - Previous experience in office assistance, hospitality, housekeeping supervision, or food service is beneficial. - Candidates with certification/diploma in Hotel Management, Catering, or Nutrition will be preferred. - Basic knowledge of hygiene standards and nutritional values in food. - Strong communication and interpersonal skills. - Ability to multitask and work independently with responsibility. In addition to the job description, the company is looking for candidates who have at least 1 year of experience in nutrition-related roles. This is a full-time position that requires in-person work at the specified location.,

Role Overview: You will be responsible for overseeing and managing the Building Upkeep Services Unit, primarily focusing on common areas of the building. Your role will involve managing vendor personnel, developing work plans, organizing training programs, and ensuring employee relations issues and statutory compliances are well-coordinated. Additionally, you will be assigning work to subordinate supervisors/teams, monitoring work progress, and ensuring effective communication within the team. Key Responsibilities: - Manage the Building Upkeep Services Unit, including overseeing vendor personnel and developing work plans. - Organize and conduct training programs to meet unit needs. - Assign work to subordinate supervisors/teams, and ensure work is completed effectively. - Monitor staff cleaning activities to maintain surfaces and enhance longevity. - Ensure discipline, proper attire, and etiquette among supervised staff. - Maintain janitor closets and storage areas in a neat and orderly manner. - Demonstrate leadership qualities and communicate effectively within the team. Qualification Required: - Graduation in any discipline with good academic records. - 2-3 years of experience in soft services with good communication and interpersonal skills. - Working knowledge of Janitorial operations, including cleaning chemicals, maintenance of equipment, waste disposal methods, hygiene, and sanitation standards. - Ability to supervise effectively, communicate clearly, and establish cooperative relationships. - Expert knowledge in Janitorial services and proficiency in MS Office. - Strong leadership qualities and the ability to interpret and apply rules and procedures effectively.,

Role Overview: As a South Indian Sous Chef at Hyatt Regency Delhi, your main responsibility will be to prepare and present South Indian cuisine with high standards of culinary excellence. You will oversee the kitchen operations, supervise kitchen staff, ensure quality and consistency of dishes, maintain hygiene standards, and collaborate with the Executive Chef and Chef De cuisine to innovate new menu items. This is a full-time, on-site role located in New Delhi. Key Responsibilities: - Prepare and present South Indian cuisine with expertise in traditional and contemporary dishes - Manage kitchen operations and supervise kitchen staff - Ensure high standards of culinary excellence and consistency in dishes - Maintain hygiene standards in the kitchen - Collaborate with the Executive Chef and Chef De cuisine to develop new menu items Qualifications: - Expertise in South Indian cuisine, including knowledge of traditional and contemporary dishes - Proven experience in kitchen management, staff supervision, and maintaining high hygiene standards - Strong organizational, time management, and multitasking abilities - Excellent leadership and communication skills - Ability to work in a fast-paced and dynamic environment - A relevant culinary degree or certification is preferred - Experience working in a luxury hotel or fine dining restaurant is a plus,

As a Production Officer at Rishi Chemical Works Pvt. Ltd., you will play a crucial role in overseeing the day-to-day operations of inorganic chemical production. Your responsibilities will include: - Overseeing daily production operations to ensure adherence to schedules and quality standards. - Implementing and monitoring WHO-GMP, ISO, and FSSAI-compliant processes within production. - Coordinating with QA/QC, maintenance, and supply chain teams to facilitate smooth workflow. - Maintaining production documentation, batch records, and ensuring SOP compliance. - Ensuring safety, hygiene, and environmental compliance on the shop floor. - Training and supervising production staff to enhance efficiency and minimize downtime. To qualify for this role, you should have: - A minimum of 5-7 years of experience in production within inorganic/chemical manufacturing. - Strong knowledge of chemical production processes and regulatory compliance. - Hands-on experience in implementing WHO-GMP, ISO, and safety standards. - Ability to lead and manage a team in a plant environment. - Educational background in B.Sc./M.Sc. (Chemistry) or B.Tech/M.Tech (Chemical Engineering) is preferred. The company, Rishi Chemical Works Pvt. Ltd., is a leading manufacturer of inorganic chemicals dedicated to operational excellence and global standard compliance.,

As a Food Production Incharge, your role involves planning, supervising, and ensuring timely preparation and production of food as per the daily menu. You will coordinate and manage cooks, helpers, and cutters to maintain quality, hygiene, and efficiency in the kitchen operations. Key Responsibilities: - Plan and organize daily food production based on the approved menu and estimated quantities. - Supervise and coordinate the work of cooks, helpers, and cutters to ensure timely and quality food preparation. - Check availability of raw materials and coordinate with the store/purchase department for timely requisitions. - Monitor cooking processes and ensure compliance with recipes, portion sizes, and presentation standards. - Ensure adherence to food safety, hygiene, and cleanliness standards in all kitchen areas. - Conduct daily briefings and allocate tasks to team members effectively. - Maintain production records, wastage records, and daily production reports. - Assist in training new kitchen staff on standard operating procedures and safe work practices. - Handle any issues related to production delays, quality concerns, or manpower allocation. - Collaborate with the kitchen manager to optimize resources and minimize food wastage. Requirements: - Minimum 3 to 5 years of relevant experience in large-scale kitchen production or a similar supervisory role. - Good knowledge of food preparation, cooking techniques, and menu planning. - Strong leadership and team management skills. - Understanding of food safety and hygiene standards. - Ability to work under pressure and meet production deadlines. - Basic computer knowledge for maintaining records. Working Conditions: - Must be flexible to work in shifts, including early mornings, evenings, weekends, or holidays as per kitchen requirements. - Ability to stand for long hours and work in a fast-paced kitchen environment. Food & Accommodation Provided Benefits: - Cell phone reimbursement - Food provided - Health insurance - Provident Fund (Note: The company did not provide any additional details in the job description),

As a Delivery / Takeaway Kitchen located in Faridabad, you will be responsible for the following key duties: Role Overview: - Cook and present authentic Indian dishes with consistent taste and quality. - Manage a section of the kitchen (tandoor / curry) smoothly during service. - Support dish development with new Indian dishes and seasonal specials. - Train and guide commis chefs and junior staff in daily operations. - Keep the kitchen area clean, safe, and compliant with hygiene standards. - Monitor stock, reduce wastage, and help control food costs. - Work with suppliers to source fresh and authentic Indian ingredients. - Ensure equipment and tools are maintained in good condition. Key Responsibilities: - Minimum 6 years of experience (Indian Cuisine) with reputed hotels, premium restaurants, or F&B brands. - Strong knowledge of regional Indian cuisines (North, South, Mughlai, Tandoor, Street-style). - Proven ability in kitchen management, section control, and team supervision. - Ability to work under pressure and deliver consistent results during high-volume service. - Strong communication and teamwork skills. If you are interested in this opportunity, you can fill the form provided or send your resume to manthan@ledor.in.,

Role Overview: As a Sushi Chef at the new Sushi outlet in Hyderabad, your main responsibility will be to prepare sushi dishes with a focus on fresh ingredients, skilled craftsmanship, and contemporary presentation. You will play a crucial role in ensuring the highest level of food quality, maintaining hygiene standards, and cooking a variety of seafood dishes. Collaboration with kitchen staff, managing food inventory, and maintaining a clean and organized work environment will also be part of your daily tasks. Key Responsibilities: - Prepare sushi dishes with attention to detail and creativity in culinary presentation - Ensure the highest level of food quality and maintain hygiene standards - Cook a variety of seafood dishes with precision and skill - Collaborate with kitchen staff to ensure smooth operations - Manage food inventory to minimize wastage and optimize costs - Maintain a clean and organized work environment in accordance with hygiene standards Qualifications: - Proficiency in Food Preparation and Cooking skills - Knowledge of Hygiene and maintaining cleanliness standards - Experience with Seafood and Culinary Skills - Strong attention to detail and creativity in culinary presentation - Ability to work in a fast-paced environment - Certification from a culinary school is a plus - Previous experience in a sushi restaurant or similar setting is preferred,

You are a dynamic and experienced General Manager Operations responsible for leading and overseeing the end-to-end operational functions of a facility to enhance the hospitality experience for elders. In this role, you will coordinate seamlessly across all departments, including clinical, to ensure smooth day-to-day operations. You will be the operational backbone of the organization, managing admissions, overseeing viewings, and creating a consistent high-quality experience. As a front-facing representative, you will bridge internal workflows with external expectations as needed. Your primary focus will be on Maintenance and Operations, ensuring coordination across Administration, Security, Asset Management, and Food & Beverage Services. The ideal candidate will bring a hands-on approach to facilities management, driving operational excellence and upholding service quality standards. Housekeeping (HKP) & Hygiene Standards: - Ensure top-tier hygiene and cleanliness standards across the property. - Take ownership of housekeeping function, including staffing, SOPs, audits, and vendor management. - Compliance with health and safety regulations. - Review and upgrade hygiene protocols in line with industry standards. - Manage the client and resident welcome journey for a premium first impression. - Train teams on greeting standards, admission experience, and personalized resident needs. - Address client complaints promptly for satisfaction and retention. Maintenance & Facility Operations (Primary Focus): - Oversee preventive and reactive maintenance schedules for infrastructure, equipment, and utilities. - Coordinate with internal teams and vendors for maintenance and breakdown support. - Implement energy management programs for operational cost optimization. - Maintain safety compliance and supervise vendor SLAs. - Conduct routine audits and inspections for proactive maintenance. Food & Beverage Operations: - Oversee quality, hygiene, and service standards in kitchen and dining operations. - Coordinate with chefs, catering staff, and nutritionists for dietary requirements. - Optimize food costs, reduce wastage, and ensure compliance with standards. - Adherence to F&B budgets, cost control measures, and revenue targets. - Monitor vendor performance, negotiate contracts, and maintain an efficient supply chain. - Lead the planning, design, and setup of new kitchens. General Administration: - Develop SOPs across operations and administrative functions. - Manage front office, documentation, record-keeping, and compliance. - Oversee budgets, procurement, and vendor relationships. Security & Safety: - Supervise security arrangements and emergency response procedures. - Liaise with local authorities for compliance and disaster management. Asset Management: - Ensure proper tracking, documentation, and risk mitigation of assets. - Monitor asset lifecycle, maintenance history, and depreciation schedules. - Coordinate insurance renewals and claims. Requirements: - Bachelor's degree in relevant field, MBA preferred. - 10-15 years of operations management experience. - Strong technical knowledge, leadership, and team coordination skills. - Proficiency in facility management systems and MS Office. - Ability to multitask and make data-driven decisions in a dynamic environment. Work Environment: - On-site role with regular facility walkthroughs. - Extended hours during critical operations or emergencies.,

Company Description "Why work for Accor We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accors limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow&aposs hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Key Responsibilities Kitchen Planning Plan and coordinate the activities of the team to ensure operative effectiveness. Follow guidelines laid by the Executive Chef on menu plan Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. Estimate daily and weekly requirements as per the process laid. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure that the team has been trained for all safety provisions. Motivate and develop the team to ensure smooth functioning of the department and promote teamwork. Prepare Duty rosters for the team in order to ensure operative effectiveness. Maintain appropriate staffing levels in order to consistently provide excellent guest service. Financial Management Monitor the operations of the department to ensure that the food wastage is minimized. Ensure to maximize employee productivity in order to minimize payroll costs. Identify optimal, cost effective use of the resources and educate the team on the same. Operational Management Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit. To ensure that the preparation and presentation of food complies with the standards. To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed. Ensure that company and statutory hygiene standards are maintained. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Handle additional responsibilities as and when delegated by the Management. Control and analyze on an on-going basis the following: Quality levels of production and presentation, Guest satisfaction, Operating food cost, Cleanliness, Sanitation, and Hygiene. Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following: Local requirements, Competition, Trends, Availability of ingredients & Food cost. Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team. Qualifications Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 2 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Additional Information Experience is an asset Prior experience working with Opera or a related system Strong interpersonal and problem solving abilities Fluency in English, additional languages are a plus Show more Show less

You have 56 years of experience in a 5-star hotel environment, and you hold a Degree/Diploma in Hotel Management from IHM / IIHM or equivalent. You are someone who can join immediately. As a Chef de Partie specializing in South Indian Cuisine, you will play a crucial role in our culinary team based in Bangalore. Your role involves showcasing creativity, discipline, and extensive knowledge of traditional and regional Indian cooking. Your main responsibility will include managing the preparation of Indian cuisine for A la carte dining and banquet operations, ensuring top-tier quality, presentation, and hygiene adhering to 5-star standards. Your key responsibilities will include supervising and managing the South Indian cuisine section on a daily basis, ensuring consistent and high-quality food production for both A la carte dining and large-scale banquets. You will lead a team of cooks and commis chefs by providing training, guidance, and daily task allocation. It will be essential for you to maintain proper inventory, portion control, and wastage management while strictly adhering to food safety and hygiene standards as per HACCP guidelines. Additionally, you will collaborate with the Sous Chef and Executive Chef for menu planning and the development of new dishes. To be successful in this role, you must have at least 5-6 years of relevant experience in South Indian cuisine, with a strong background in both fine-dining and banquet production. Prior experience working in a 5-star hotel or luxury hospitality environment is a must. You should also possess a Degree or Diploma in Hotel Management from IHM, IIHM, or a recognized institute. Strong leadership, organizational, and communication skills are essential, along with the ability to perform effectively in a high-pressure, fast-paced kitchen environment. In return, we offer a competitive salary and benefits for this full-time position in the Technology, Information, and Internet industry.,

As a Commis Chef at Annai Santhi Restaurant in Karaikudi, Tamil Nadu, you will be an integral part of our kitchen team, assisting in the preparation of authentic South Indian dishes while upholding the highest standards of hygiene and consistency. Your responsibilities will include preparing and cooking traditional South Indian delicacies such as idli, dosa, vada, pongal, sambar, chutneys, rasam, and various rice varieties. Working closely with the Chef de Partie and Head Chef, you will ensure accurate measurement of ingredients, adherence to standard recipes, and maintenance of kitchen cleanliness at all times. We are looking for individuals who are passionate about South Indian cuisine, willing to learn, and possess a strong work ethic. While 13 years of experience in a South Indian kitchen is preferred, freshers with a keen interest are also encouraged to apply. Key Requirements: - Strong interest in South Indian cuisine - Ability to work in a fast-paced environment - Basic knowledge of kitchen hygiene and food safety practices - Excellent communication skills and a positive attitude - Education: SSLC / HSC or Diploma in Hotel Management / Culinary Arts (BSC in Hotel Management preferred) - Working Hours: Split or rotational shifts with two days off per month If you are ready to join a dynamic team and grow within the culinary field, please apply via this portal or send your resume to annaisanthijobs@gmail.com. We offer a competitive salary ranging from Rs 12000 to Rs 20000 per month based on experience and skillset, along with food and accommodation benefits. Join us at Annai Santhi Restaurant and be part of a dedicated team committed to delivering the best South Indian dining experience in Karaikudi, Tamil Nadu.,

As a South Indian chef, you will be responsible for preparing and presenting a variety of traditional dishes with a focus on authenticity and taste while upholding high standards of hygiene and quality. Your role will also involve contributing to menu planning, developing recipes, and supervising kitchen staff to ensure smooth operations and excellent customer satisfaction. This is a full-time, permanent position suitable for fresher candidates who are passionate about South Indian cuisine and eager to showcase their culinary skills. In addition to a competitive salary, the benefits include food provided during working hours and access to Provident Fund benefits. The work location for this role is on-site, requiring your presence in the kitchen to oversee food preparation and maintain the quality standards expected in a South Indian restaurant setting. If you are enthusiastic about South Indian cuisine and have the expertise to deliver authentic flavors while adhering to strict hygiene practices, we welcome you to join our team as a South Indian chef.,

As a Customer Service representative, your role is to deliver the brand promise and provide exceptional guest service at all times. You will be responsible for handling all guest and internal customer complaints and inquiries in a courteous and efficient manner, ensuring that problems are resolved satisfactorily. Additionally, you will provide excellent service to internal customers as appropriate. Operationally, you will work in and oversee the assigned station/section and relevant employees to ensure that food products are prepared according to the required standards. It is essential to maintain the assigned station/section in a clean and orderly manner, follow standard recipes, and minimize waste to keep the outlet's food cost in line with the budget. Training employees in the preparation and presentation of items, suggesting alternative menu items, and meeting specific customer requests are also key responsibilities. To ensure the implementation of company minimum brand standards and optional brand standards where appropriate, it is crucial to be up-to-date with seasonal and new products on the market. Working collaboratively with other departments in a supportive and flexible manner is essential, along with treating operating equipment and supplies carefully to minimize damage and reduce wastage. In terms of personnel management, encouraging punctuality and maintaining the appearance of outlet culinary employees is important. Supporting the implementation of The People Philosophy, demonstrating and reinforcing Hyatt's Values and Culture Characteristics are also part of your responsibilities. Other duties include reporting for duty punctually, maintaining a high standard of personal appearance and hygiene, providing friendly and professional service, and fostering good working relationships with colleagues and other departments. It is essential to read and adhere to the hotel's rules and regulations, including those related to Fire, Hygiene, Health, and Safety, as well as complying with local legislation when required. Your role also involves responding to changes in the department as dictated by the hotel's needs, being flexible in your job function, and performing any other reasonable duties and responsibilities assigned to you. This may include redeployment to other departments/areas to meet business demands and guest service needs. Attending training sessions and meetings as required is also part of your role to ensure continuous development and improvement.,

Role & responsibilities Key Responsibilities: 1. Oversee and direct the sterilization, disinfection, and decontamination processes for surgical instruments and medical equipment. 2. Ensure adherence to NABH and hospital infection control standards. 3. Supervise the appropriate handling, packaging, labeling, and storage of sterilized equipment. 4. Maintain records and reports of sterilization for audits and regulatory compliance. 5. Implement quality control protocols to mitigate cross-contamination and prevent hospital-acquired infections. 6. Monitor the functionality of autoclaves, sterilizers, and other disinfection apparatus. 7. Train and oversee CSSD technicians and support personnel. 8. Collaborate with operation theatres (OTs), ICUs, and other hospital departments to ensure the timely provision of sterile materials. 9. Manage the inventory of surgical instruments, disposables, and sterilization supplies.

You will be responsible for training housekeepers on cleaning activities and overseeing the staff on a daily basis. Your duties will include briefing the staff for daily tasks, checking apartments and common areas for cleanliness, scheduling shifts, and arranging for replacements in cases of absence. Additionally, you will be required to establish and educate staff on cleanliness, tidiness, and hygiene standards. As part of your role, you will need to motivate team members, resolve any issues that occur on the job, respond to customer complaints and special requests, and monitor and replenish cleaning products stock. You may also be required to participate in large cleaning projects as necessary and ensure compliance with safety and sanitation policies in all areas. To be successful in this position, you should have at least 3-5 years of work experience in a similar role, particularly in the Hotel Industry (GCC Experience will be an added advantage). You must have hands-on experience with cleaning and maintenance tasks for large organizations, as well as the ability to use industrial cleaning equipment and products. Excellent organizational and team management skills are essential, and a valid Bahrain Driving License is required. This is a full-time, permanent position with opportunities to contribute to maintaining high cleanliness standards and ensuring customer satisfaction in a hospitality setting.,

You will be taking on a full-time on-site role as a Restaurant Chef at hotel Clarks Amer in Jaipur. Your primary responsibilities will include food preparation, ensuring high hygiene standards, crafting delicious meals, delivering exceptional food service, and demonstrating your culinary expertise. To excel in this role, you should possess strong skills in food preparation and cooking, maintain impeccable hygiene standards, showcase culinary creativity, and have prior experience in a similar capacity. Your ability to thrive under pressure in a fast-paced environment, coupled with excellent communication and teamwork skills, will be essential in ensuring your success. While not mandatory, formal culinary training or relevant certification would be considered a valuable asset in this role. Join our team at hotel Clarks Amer and showcase your culinary talents in a dynamic and rewarding environment.,

The Fern Residency, Gandhinagar, located at Sargasan Cross Road on Sarkhej-Gandhinagar Highway, offers 75 modern rooms and suites with contemporary amenities. The all-day dining restaurant caters to your culinary desires, while the state-of-the-art banquet facilities are perfect for social and corporate events. Guests can also enjoy our well-equipped gym for rejuvenation. The hotel's central location provides easy access to Mahatma Mandir Convention and Exhibition Centre, Info City IT Park, TCS Garima Park, and other popular landmarks in Gandhinagar. This is a full-time on-site position in Gandhinagar for an Executive Chef. The Executive Chef will oversee kitchen operations, develop and enhance menus, ensure the preparation of high-quality dishes, and maintain kitchen hygiene standards. Responsibilities include supervising kitchen staff, managing food preparation, and ensuring efficient kitchen operations. Additionally, the Executive Chef will handle inventory management, place orders, and maintain relationships with suppliers. Qualifications: - Proficiency in menu development, cuisine preparation, and kitchen operations - Strong leadership abilities to manage and inspire kitchen staff - Experience in inventory management and maintaining supplier relationships - High standards of hygiene and cleanliness in the kitchen - Excellent time management and organizational skills - Capability to address and resolve kitchen issues effectively - Relevant culinary qualifications and certifications - Previous experience in a high-volume culinary environment is highly preferred.,

We are currently seeking an experienced and dynamic Operations Head to join our team at The Mangaluru Kitchen in Nagpur. At our establishment, we take pride in offering authentic coastal flavors combined with exceptional service. If you are someone who is passionate about the hospitality industry, thrives in fast-paced environments, and has a proven track record of efficiently leading restaurant operations, we would be excited to have you on board. As the Operations Head, you will be based in Nagpur and should have a minimum of 4 years of experience in managing restaurant or hospitality operations. Your primary responsibilities will include overseeing the day-to-day operations of multiple outlets, ensuring an outstanding guest experience and service standards, as well as leading and managing staff through training and performance evaluation. You will also be expected to drive efficiency in both kitchen and front-of-house operations, monitor inventory levels, handle procurement, and maintain strong relationships with vendors while ensuring compliance with food safety and hygiene standards. The ideal candidate for this role will possess strong leadership qualities with a background in restaurant or hospitality operations. Excellent communication skills and the ability to effectively manage teams are essential. A keen eye for detail, coupled with a problem-solving mindset, is highly valued in this position. Moreover, the ability to thrive under pressure and deliver results consistently will set you apart. If you believe you meet the requirements we are looking for in an Operations Head or if you know someone who does, please send your resume to themangalurukitchen@gmail.com or reach out to us directly. We are eager to hear from qualified candidates who are ready to make a positive impact in our team.,

As a Commis 2 Continental at HQ.71, located in Chandigarh, you will be responsible for daily food preparation, ensuring high hygiene standards, and effectively communicating with team members. Your role will involve utilizing your culinary skills to create delicious Continental dishes. To excel in this role, you should possess food preparation and cooking skills, have knowledge of hygiene standards, demonstrate effective communication abilities, and showcase culinary expertise. Previous experience in a similar role would be advantageous, and formal culinary education or relevant certifications are a plus. Join our dynamic hospitality brand and be a part of creating a joyful, respectful, and loving environment for all at HQ.71. Your contributions will play a significant role in delivering top-quality experiences to our guests while embodying kindness and respect. Pets are always welcome at HQ.71.,

Order packaging and dispatching Co-ordination with food aggregator s delivery partners for smooth dispatch Deliver orders directly to customers using your two-wheeler. Ensure timely and safe delivery using local route knowledge. Maintain strict hygiene: clean-shaven, no beard, trimmed nails, clean uniform. Follow company standards for food safety and cleanliness. Be polite and professional during deliveries, representing the brand positively at every touchpoint. Requirements Must own a two-wheeler with a valid driving license. Familiarity with local delivery areas and routes and open to working in break shifts as per need. Physically fit, punctual, and dependable with clean-shaven and well-groomed appearance required. Prior experience in food delivery or kitchen dispatch is a plus.