13 Ingredient Sourcing Jobs

As a Chef at Food Cart, a consumer services company based in Bangalore, Karnataka, India, you will play a crucial role in providing top-quality food services to a diverse clientele. Located in the Bhumi complex in HSR Layout, we are dedicated to offering exceptional culinary experiences to our customers through our innovative approach and commitment to superior service and customer satisfaction. Your responsibilities in this full-time hybrid role based in Haldwani with some work-from-home flexibility will include meal planning, preparation, and presentation, as well as managing kitchen staff, maintaining inventory, and ensuring food quality and safety. You will be tasked with creating menus, sourcing ingredients, and keeping abreast of culinary trends to deliver outstanding culinary offerings. To excel in this role, you should possess expertise in meal planning, preparation, and presentation, along with experience in managing kitchen staff and maintaining inventory. A comprehensive understanding of food safety and sanitation practices is essential, as well as strong culinary skills in various cuisines. Your creativity in menu development and ingredient sourcing will be key, along with excellent organizational and time management abilities. The role requires you to work both independently and as part of a team, and a culinary certification or equivalent work experience would be advantageous.,

As the Bakery Chef at Just Loaf, you will be responsible for leading the bakery operations in India and Qatar. Your role will require a combination of creativity, technical expertise, and leadership skills to ensure the production of high-quality baked goods that align with the company's brand and meet customer expectations. Your key responsibilities will include overseeing the daily production of a variety of bakery items such as bread, pastries, cakes, and desserts to maintain consistency in taste and quality. You will collaborate with management to develop and update bakery menus, introducing new and seasonal items to attract and retain customers. Additionally, you will manage relationships with suppliers to source high-quality ingredients while optimizing costs. In this role, you will also be responsible for developing and maintaining standardized recipes and baking procedures to ensure consistent product quality and portion control. Leading and motivating bakery staff through training, scheduling, and performance evaluations will be crucial for effective team management. Implementing quality control measures to maintain freshness, taste, and presentation of bakery items, as well as ensuring strict adherence to food safety and sanitation standards, will be part of your daily routine. Monitoring inventory levels, ordering supplies, and managing wastage to control costs, along with overseeing the maintenance and cleanliness of bakery equipment for safe and efficient operations, will be essential tasks. Continuous efforts to enhance the bakery's reputation and customer satisfaction by delivering exceptional baked goods and excellent service will be key to your success in this role. To qualify for this position, you should have a culinary degree or certification in Baking/Pastry Arts, proven experience as a Bakery Chef or Pastry Chef, strong knowledge of baking techniques, pastry arts, and bread making, creativity in developing new bakery items, excellent leadership and communication skills, attention to detail, and a passion for producing high-quality baked goods. Knowledge of food safety regulations and best practices is also required. The ideal candidate will have several years of experience in bakery management and production and may be required to travel between Just Loaf outlets in India. This position is crucial for maintaining the high standards of quality and taste that customers expect from Just Loaf. Job Types: Full-time, Permanent Benefits: - Food provided - Health insurance - Leave encashment Schedule: - Day shift - Evening shift - Night shift - Weekend availability Performance bonus Experience: - Total work: 4 years (Preferred) Work Location: In person,

Do you have a strong passion for pushing boundaries in the culinary world Join our curiosity-driven crew at Spild as a Pastry Chef, where you will play a vital role in analyzing the menu and creating delectable recipes to ensure every treat is flawless. This is a part-time, on-site consulting role at Spil'd, with a tenure of 1 month. Our mission is to develop innovative, wellness-driven recipes of exceptional quality. We are seeking a creative individual to help us bring our vision of indulgent smoothies and functional sorbets to life through experimentation, including vegan and dairy-free options. As a Pastry Chef at Spild, your responsibilities will include overseeing all aspects of production, such as ingredient sourcing, recipe development, and quality control. You will also lead product innovation initiatives by researching market trends, exploring new ingredients and techniques, and introducing exciting offerings to our menu. The ideal candidate will have a proven track record in culinary roles, particularly in bakery and pastry production. Experience in sorbet and ice cream production is a strong advantage. You should align with Spild's vision of delivering a wellness experience to customers, be adaptable, possess a learning mindset, and have an obsession with perfection and attention to detail. Knowledge of food safety and sanitation regulations is essential, along with creativity and a willingness to lead various production activities. At Spild, you will enjoy perks such as unlimited tastings and an environment that encourages your creativity to flourish. Embrace the freedom to explore and innovate with our unique culinary offerings!,

You will be working as a Chef at Suba Kitchen System & Solutions in Coimbatore. As a Chef, your primary responsibility will include overseeing the kitchen operations and food preparation process. Your daily tasks will involve planning the menu, procuring ingredients, ensuring kitchen cleanliness, cooking meals, and maintaining the quality and presentation of food. Additionally, you will be in charge of training kitchen staff, managing inventory, and upholding food safety regulations. To excel in this role, you should possess skills in menu planning, ingredient sourcing, and food preparation. It is crucial to have expertise in maintaining kitchen hygiene and adhering to food safety standards. Your ability to efficiently train and supervise kitchen staff, as well as your experience in managing kitchen inventory and operations, will be essential. You should also demonstrate creativity and attention to detail in food presentation, along with strong organizational and time management skills. The capacity to thrive in a fast-paced environment is key. While a culinary degree or relevant certification is highly desirable for this position, experience in handling various cuisines would be an added advantage.,

Job Description: Local Ferment Co is a new-age beverage brand based in Bengaluru, dedicated to crafting India's CLEANEST beverages such as Kombucha, Ginger Ale, and Shrub Soda (fruit-based). As a Head Brewer at Local Ferment Co, you will play a crucial role in overseeing the brewing process, monitoring fermentation, developing recipes, sourcing ingredients, ensuring quality control, and managing the team. This full-time on-site position requires a Head Brewer who is passionate about working in a non-alcoholic space. It is important to note that this role is distinct from the alcoholic beverage industry, focusing on products like Kombucha and other non-alcoholic beverages. Prior experience in brewing Kombucha and similar beverages is highly preferred for this role. Key Responsibilities: - Supervise the daily brewing operations, which includes recipe development, sourcing ingredients, managing fermentation, maintaining batches, and ensuring quality control across all products. - Collaborate with the management team to create new flavors and maintain consistent quality standards. - Procure and oversee the management of brewery equipment and inventory. - Work towards optimizing beverage costs and adhere to hygiene Standard Operating Procedures (SOPs). - Keep accurate records of batch details, costs, and damages using Excel. - Coordinate effectively with the sales team to predict monthly production requirements and budget accordingly. If you are a passionate Brewer with expertise in non-alcoholic beverages and are eager to contribute to the innovative beverage offerings at Local Ferment Co, we encourage you to apply for this exciting opportunity.,

You are a skilled R&D professional in the food industry who will be responsible for developing new food products, improving existing products, and ensuring compliance with food safety and quality standards. Your key responsibilities will include creating innovative food products across various categories, conducting market research, analyzing consumer insights, and experimenting with new ingredients and flavors. You will also be tasked with improving existing products" taste, texture, and nutritional value. Additionally, you will be responsible for creating and refining recipes for new and existing products, ensuring scalability and cost-effectiveness. You must guarantee that all products meet food safety and quality standards, collaborate with the quality assurance team to implement HACCP and other quality control measures, and identify and source high-quality ingredients for new product development. Furthermore, you will conduct sensory panels to evaluate product taste, texture, and appearance, gather feedback from sensory panelists, and incorporate it into product development. Your expertise should include developing innovative packaging solutions to enhance product shelf life and maintain quality, as well as a strong understanding of shelf-life testing protocols and regulatory requirements. You must ensure that products comply with food labeling regulations and industry standards, staying up-to-date with changing regulations and industry trends. The requirements for this position include a Bachelor's/Master's degree in Food Science, Food Technology, or a related field, proven experience in food product development and R&D, strong knowledge of food safety, quality control, and regulatory compliance, excellent sensory evaluation and product testing skills, ability to work in a fast-paced environment and meet deadlines, and strong communication and collaboration skills. This is a full-time job, and the work location is in person. You should be willing to commute or relocate to Ahmedabad, Gujarat, with an employer-provided relocation package preferred.,

Your role at Local Ferment Co as Head Brewer will involve overseeing the brewing process of our CLEAN beverages, such as Kombucha, Ginger Ale, and Shrub Soda. You will be responsible for monitoring fermentation, developing recipes, sourcing ingredients, ensuring quality control, and managing the team. It is essential for the candidate to be willing and interested in working in a non-alcoholic space, as this role is not related to alcoholic beverages like beer, wine, or seltzer. Experience in Kombucha and other non-alcoholic beverages is preferred for this position. Key Responsibilities: - Supervise daily brewing operations, including recipe development, ingredient sourcing, fermentation, batch maintenance, and quality control for all products - Work closely with management to create new flavors and maintain consistent quality standards - Procure and oversee brewery equipment and inventory - Optimize beverage costs and adhere to hygiene SOPs - Keep track of batch, cost, and damage data using Excel - Collaborate with the sales team to forecast monthly production and budget effectively Join us at Local Ferment Co and be a part of our mission to craft the cleanest beverages in India.,

You will be joining Swirl Lifestyle, an Indian company renowned for its diverse portfolio in the F&B and Hospitality sector, showcasing notable brands such as The Mayflower, May Kitchen, and Sola Bistro and Bar. Our dedication to excellence and innovation distinguishes us within the industry, offering exceptional experiences to both our clients and customers. As a Product Development Chef based in Chennai, you will hold a full-time on-site position responsible for crafting new recipes, maintaining food quality standards, and supervising food preparation procedures. Your role will entail working closely with the culinary team to introduce fresh and improved menu options, staying updated on the latest food trends, and ensuring adherence to health and safety protocols. Furthermore, you will oversee ingredient procurement and liaise with suppliers to secure top-quality products. The ideal candidate should possess experience in recipe development, food quality management, and culinary innovation. A solid understanding of contemporary food trends and culinary techniques is essential, along with the ability to supervise food preparation processes and ensure compliance with health and safety standards. Strong communication and teamwork skills are crucial, as well as proficiency in ingredient sourcing and supplier coordination. While a Bachelor's degree in Culinary Arts or a related field would be advantageous, prior experience in a similar role within the F&B industry is highly preferred.,

Position The Four Seasons Hotel Bengaluru is looking for Japanese Cuisine Chef. Candidates with passion for excellence, expertise in culinary operations and proven leadership experience are invited to apply for a career with Four Seasons. Japanese chef will plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency. You will - Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Assist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Requirements: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Five to seven years previous experience in a Japanese specialty restaurants designing and creating menus. Japanese Chefs working internationally are preferred. CDP/ Junior Sous Chef may apply too. Requires ability to operate computer systems Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language. What to expect: You will Be a champion of the Golden Rule: Do unto others as you would have them do unto you Be part of a cohesive team with opportunities to learn, grow and develop Have the opportunity to engage in diverse and challenging work Derive a sense of pride in work well done Be recognized for excellence

To supervise the kitchen brigade to ensure the smooth running of the department. To control the quality and presentation for assigned outlet or kitchen operation. To communicate effectively with staff and ensure they are fully always briefed. To supervise and carry out refresher training on an on-going basis. To supervise and maintain standards of cleanliness in the kitchen. To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards. To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel. To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers. To ensure Kitchen morale is high and teamwork is always evident. To control food cost through careful purchasing, portion control and supervision of wastage. To carry out the costing of recipes as and when required. To make out the dairy and market list. To draw up staff rotas as and when required. To control the ordering of all the dry stores goods. To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Duty Engineer. To participate in the recruitment and selection of staff. To liaise with the Executive Chef on new menus, innovative ideas etc and train his team on product innovations. To take proper care of your uniform, personal appearance, and hygiene, setting a good example to the rest of the team. To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures. To assist with any other duties as assigned by the Executive Chef or Director of Food and Beverage. Must be aware and remain in touch with the latest market trends and happenings of the culinary world. Should be aware of molecular gastronomy and is well versed in modern food plating concepts. Preferably should have basic knowledge and skill of multi cuisines, with focus on health and wellness. To engage in meaningful guest interaction and focus on guest connect in view of Four Seasons DNA. To be able to work in all shifts as directed by the Executive Chef and/or Executive Sous Chef.

Description We are seeking an enthusiastic and skilled Indian Cook to join our culinary team. The ideal candidate should have a passion for Indian cuisine and a willingness to learn and grow in a dynamic kitchen environment. This position is suitable for candidates with 0-2 years of experience in cooking, particularly in Indian culinary practices. Responsibilities Prepare and cook authentic Indian dishes according to recipes and menu specifications. Ensure proper food handling, hygiene, and safety standards are maintained at all times. Assist in menu planning and recipe development to enhance dining experience. Maintain cleanliness and organization of the kitchen and cooking stations. Monitor inventory levels and assist with ordering supplies as needed. Collaborate with other kitchen staff to ensure timely and efficient service. Skills and Qualifications Knowledge of various Indian cooking techniques and regional cuisines. Ability to work in a fast-paced environment and handle multiple tasks. Strong understanding of food safety and hygiene practices. Good communication skills and teamwork abilities. Creativity in menu planning and presentation of dishes. Basic knowledge of kitchen equipment and cooking tools.

Description We are seeking an experienced Paratha/Breakfast Maker to join our team. The ideal candidate will have a passion for Indian cuisine, particularly breakfast dishes, and a strong background in preparing parathas. This role is crucial in ensuring our customers enjoy authentic and delicious meals. Responsibilities Prepare a variety of parathas and breakfast dishes according to standard recipes and customer preferences. Maintain cleanliness and organization in the kitchen area. Ensure that all ingredients are fresh and properly stored. Assist in menu planning and contribute to the development of new recipes. Follow food safety and hygiene standards in food preparation and storage. Collaborate with team members to ensure timely service and customer satisfaction. Skills and Qualifications 2-4 years of experience in a commercial kitchen or restaurant specializing in Indian cuisine, particularly breakfast items. Proficient in the preparation of various types of parathas (stuffed and plain) and other traditional breakfast dishes. Knowledge of food safety and hygiene standards. Ability to work in a fast-paced environment and handle multiple orders efficiently. Strong communication and teamwork skills. Creativity and willingness to experiment with new recipes and flavors.

Description We are seeking a skilled South Indian Cook to join our culinary team. The ideal candidate will have a passion for South Indian cuisine and a strong understanding of traditional cooking methods. The Cook will be responsible for preparing a variety of authentic dishes, maintaining cleanliness in the kitchen, and contributing to menu development. Responsibilities Prepare and cook authentic South Indian dishes including dosa, idli, sambar, rasam, and various chutneys. Maintain high standards of food hygiene and safety in the kitchen. Plan and develop new recipes and menus based on seasonal availability of ingredients. Collaborate with kitchen staff to ensure efficient kitchen operations and timely service. Monitor inventory levels and assist in ordering supplies as needed. Skills and Qualifications 2-5 years of experience in South Indian cuisine preparation. Proficient in traditional cooking techniques and methods used in South Indian cooking. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and manage time efficiently. Good communication skills and ability to work as part of a team.