Role & responsibilities - Oversee daily operations of the food processing plant, ensuring efficiency and adherence to safety standards. - Manage production schedules and ensure timely delivery of products while maintaining quality standards. - Lead and mentor a team of staff, promoting a positive work environment and fostering professional growth. - Implement best practices for food safety and hygiene, ensuring compliance with regulatory requirements. - Conduct regular audits of production processes to identify areas for improvement and implement effective solutions. Preferred candidate profile - Bachelor's degree in Food Science, Engineering, or a related field; relevant experience may be considered in lieu of a degree. - Proven experience in plant management or operations within the food processing industry. - Strong leadership and team management skills with a focus on employee engagement and development. - In-depth knowledge of food safety regulations and quality assurance practices. - Excellent problem-solving abilities and attention to detail, along with strong communication skills.
We're seeking an experienced Executive Chef to lead our culinary team in delivering high-quality, nutritious food to a large volume of guests. The ideal candidate will have extensive experience in bulk cooking, menu planning, and food safety management. This role requires strong leadership, creativity, and attention to detail to ensure seamless food service operations. Role & responsibilities Planning and preparing menus Monthly. Develop and implement new recipes and menu ideas to enhance culinary offerings. Manage kitchen operations, including food preparation, cooking, and service. Supervise and train junior kitchen staff to ensure high-quality food production. Maintain inventory of ingredients and supplies, ensuring minimal waste and optimal costs. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment. Menu Planning: Develop and implement menus that cater to diverse dietary needs and preferences, while maintaining food quality, safety, and cost control. Scale Bulk Operations & Execution (Bulk Cooking) Plan, prepare, and cook large quantities of food while maintaining consistency, quality, and presentation. Lead end-to-end day-to-day operations of the central kitchen. Ensure consistent flavor profiles and quality across all dishes and production batches. Develop, test, and implement new recipes and techniques suitable for large-scale cooking. Production & Quality Control Oversee the daily production of large quantities of Indian chaats, and savory dishes for multiple outlets. Maintain the highest standards of food safety, hygiene, and sanitation. Conduct regular quality checks and resolve production challenges quickly and effectively. Team Management Lead, mentor, and train kitchen staff including chefs, cooks, and assistants. Delegate responsibilities efficiently and ensure smooth workflow. Conduct regular team training on food handling, safety, and cooking consistency. Inventory & Data Management Monitor and manage inventory levels of raw materials and packaging supplies. Coordinate procurement and ensure timely deliveries from vendors. Minimize wastage, optimize usage, and adhere to budget and cost targets. Equipment & Maintenance Oversee the maintenance and cleanliness of all kitchen equipment. Troubleshoot and report any breakdowns promptly to minimize downtime. Safety & Compliance Food Safety and Quality Control: Ensure compliance with food safety regulations, sanitation standards, and quality control procedures. Ensure strict adherence to all ISO and FSSAI food safety protocols. Conduct regular hygiene, fire safety, and food safety training. Maintain audit-ready documentation and ensure a clean, organized workspace. WHAT YOULL GET The opportunity to lead a central kitchen operation at one of Indias most dynamic hospitality groups. Exposure to high-volume production systems and new product development in modern Indian cuisine. A chance to shape processes, recipes, and standards that scale exceptional quality. Preferred candidate profile Experience working with Sodexo or similar companies (e.g., Compass, Aramark). Knowledge of nutrition and wellness principles. Familiarity with food service software and systems (e.g., inventory management, menu planning). Proven experience as a Akshay Patra Chef, Hospital Food Chef, Sous Chef or similar role in a professional kitchen setting. Strong knowledge of food preparation, cooking techniques, and menu planning. Excellent leadership and communication skills, with the ability to motivate and manage a team. Ability to work under pressure, meeting deadlines and delivering high-quality results. Familiarity with point-of-sale systems and inventory management software. Commitment to ongoing learning and professional development, staying up-to-date with culinary trends and techniques.
Our food processing plant requires an experienced Sourcing and Vendor Evaluation expert. Need someone with food production expertise to find, evaluate, and collaborate with quality and operational suppliers. Good vendor bid and pricing analysis and ethical sustainable sourcing are crucial. You will report to Management and collaborate with multiple departments to decrease risks and improve vendor relations. Lower costs and improved production frameworks improve product and service quality quickly. Role & responsibilities Conduct thorough market research to identify potential vendors suitable for food production requirements. Evaluate suppliers based on quality, price competitiveness, service levels, and sustainability practices. Negotiate contracts and agreements with vendors to ensure favorable terms and conditions. Collaborate with internal stakeholders to understand specific sourcing needs and specifications. Perform regular audits and assessments of vendor performance, compliance, and risk management. Monitor industry trends and developments to inform sourcing strategies and processes. Develop and maintain comprehensive vendor databases and evaluation systems for ongoing reference and analysis. Preferred candidate profile Bachelor's degree in Supply Chain Management, Business Administration, or related field. Minimum of 3 years of experience in sourcing or vendor evaluation, preferably in the food production industry. Strong analytical skills with a proven ability to assess vendor proposals and pricing structures. Excellent negotiation and communication skills to foster positive relationships with vendors. In-depth knowledge of food safety regulations and industry standards. Proficiency in procurement software and Microsoft Office Suite, particularly Excel. Demonstrated ability to work collaboratively in a fast-paced team environment.