10 Jobs in Doddaballapura

Analyze production costs to determine accurate product costing Prepare detailed cost reports & forecasts to support management decisions Make Monthly reports of contribution margin for each product & segment Assist in budgeting & forecasting processe Required Candidate profile Monitor cost variances & provide insights into areas of improvement. Periodic review of BOM, Routing & production orders to ensure that raw materials are spent on standard and planned quantities Perks and benefits Insurance, PF, Gratuity, Free Cab & Canteen, Bonus

A Sous Chef at Brik Oven is the second in command in the kitchen, assisting the Head Chef in overseeing daily operations, ensuring food quality, and training kitchen staff. They are responsible for preparing dishes, maintaining cleanliness, and managing inventory. Key Responsibilities: Food Preparation: Prepare and cook a variety of dishes according to recipes and specifications. Quality Control: Ensure food quality, consistency, and presentation. Kitchen Operations: Oversee daily kitchen activities, including food preparation, plating, and service. Staff Supervision: Train, supervise, and mentor junior kitchen staff. Inventory Management: Manage inventory levels, order supplies, and maintain stock rotation. Safety and Hygiene: Enforce food safety and hygiene standards. Cost Control: Monitor food costs and wastage to ensure profitability. Menu Development: Assist in developing new menu items and recipes. Required Skills: Culinary Skills: Strong knowledge of culinary techniques and food preparation methods. Leadership and Management: Ability to lead and manage a team effectively. Communication: Excellent communication skills to effectively convey instructions and manage staff. Organization: Ability to organize and manage tasks effectively in a fast-paced environment. Problem-solving: Ability to identify and resolve issues in a timely manner. Food Safety and Hygiene: Understanding of food safety regulations and hygiene practices.

picking and packing inside the warehouse.

1. Job Title: Commis I Job Summary: Commis I will assist in food preparation and production under the guidance of senior chefs, ensuring consistency, quality, and hygiene standards are maintained throughout operations. Key Responsibilities: Prepare and cook food items as per standardized recipes and production plans. Maintain kitchen cleanliness and adhere to food safety protocols. Support the Chef de Partie in managing daily operations. Monitor portion control and reduce food wastage. Maintain proper storage of ingredients and raw materials. Qualifications: Diploma/Certification in Culinary Arts or Food Production. 1–2 years of experience in commercial kitchens or food production. Basic knowledge of food safety and kitchen operations. 2. Job Title: Commis II Job Summary: Commis II supports Commis I and senior chefs in food prep tasks, ensuring efficiency and consistency in bulk or semi-skilled culinary operations. Key Responsibilities: Assist in chopping, mixing, baking, and other prep work. Follow hygiene and safety protocols strictly. Set up workstations with all needed ingredients and cooking equipment. Clean and sanitize work areas after use. Qualifications: Basic culinary training or kitchen experience. 6 months – 1 year of experience preferred. Willingness to learn and adapt to fast-paced production. 3. Job Title: Commis III Job Summary: Commis III is an entry-level position responsible for basic kitchen tasks and supporting senior kitchen staff with day-to-day production duties. Key Responsibilities: Assist with ingredient preparation and workstation setup. Perform routine cleaning and sanitization tasks. Follow instructions from supervisors or senior chefs. Learn kitchen best practices and safety guidelines. Qualifications: High School Pass or Basic Culinary Course preferred. Freshers or up to 6 months of kitchen experience. Good attitude and discipline in a production environment. 4. Job Title: Chef de Partie (CDP) Job Summary: The Chef de Partie is responsible for independently managing a specific section of the kitchen/production line, supervising Commis staff, and ensuring high standards of quality and efficiency. Key Responsibilities: Supervise and execute food production in the assigned section (e.g., bakery, hot kitchen, cold section). Maintain recipe accuracy, portion control, and presentation standards. Train and mentor Commis I/II/III within the team. Ensure daily mise-en-place and timely delivery of production targets. Monitor hygiene, safety, and inventory control measures. Qualifications: 3–5 years of experience in food manufacturing or commercial kitchens. Strong leadership, organization, and time management skills. Sound understanding of HACCP, GMP, and food safety practices.

Site Engineer, Capable of Handling Hostel Builing from Marking of the site to Finishing. Key Responsibilities: Project Planning & Design: Develop blueprints, technical specifications, and detailed plans for construction projects. Site Supervision: Monitor on-site activities to ensure compliance with design, safety, and quality standards. Material & Cost Estimation: Calculate materials, labor costs, and project timelines to optimize project execution. Structural Analysis: Conduct site inspections, soil testing, and structural integrity assessments. Collaboration: Coordinate with architects, contractors, and government officials for project approvals and smooth execution. Regulatory Compliance: Ensure projects adhere to local building codes, environmental regulations, and safety protocols. Quality Control: Conduct quality assurance checks and implement corrective measures if needed. Report Preparation: Maintain project documentation, including daily progress reports and budget tracking.

Walk in Date:17th March 2025-05th April 2025 Walk in Time :10am to 1pm Walk in Venue: Wisdom Bridge Management Consultants Singasandra, Hosur Main Road, Bengaluru Landmark: Singasandra Govt school ,post Contact on: 080-49546910,8147492898 Required Candidate profile Walk-in any Fresher's 2018-2024 Finance/Accounts/Executives/Analyst Any Graduate/PG in Good Accounting Knowledge, Strong Communication and Computer Skills, Good at Financial and Accounting Process.

Responsible for using CMM to inspect & measure manufactured parts Review drawings & specifications to define inspection criteria Knowledge of dimensional & visual inspection, Measuring instruments, Calibration & CAPA Knowledge on QMS Required Candidate profile Develop CMM programs for Aeronautical parts as per AS9100 standards Drawing interpretation & GD&T knowledge Ability to identify & resolve drawing issues Determine quality metrics for mf procedures Perks and benefits Insurance, Free Cab & Canteen, PF, Incentive,Bonus

Proficiency in CATIA V5/V6 tools – 3D modeling, drafting, surface design. Understanding of manufacturing processes & CNC machining Understanding of engineering drawings, tolerances, and standards Ability to interpret & apply GD&T standards (ISO/ASME) Required Candidate profile Exp in fixture & tool design for mechanical components Knowledge of process planning and inspection techniques Excellent problem-solving & analytical skills Attention to detail & commitment to quality Perks and benefits Incentives, Free Cab & Canteen, PF, Insurance