122 Sanitation Jobs

Location: Taramani Salary: 17k to 21k Experience: 1 to 2 years in Food Industry or FRESHER Shift: General Shift 10 a.m to 6 p.m Qualification: Diploma food safety, any other science and experience. Contact: Dhana HR - 9566225777

Join our dynamic kitchen team! We are hiring Commis Chefs with a passion for cooking, basic culinary skills, and willingness to learn. Responsibilities include assisting in food preparation, maintaining hygiene, and supporting senior chefs.

Looking for an experienced Factory Plumber to install, repair, and maintain plumbing systems, fixtures, and pipelines. Ensure quality work.

Responsible for ensuring the plant’s hygiene & sanitation standards are maintained at all times in compliance with food safety regulations.The role involves supervising cleaning operations, managing sanitation staff ensuring effective use of chemical Required Candidate profile •Knowledge of sanitation chemicals, disinfectants, and cleaning agents used in food industries. •Strong understanding of Good Manufacturing Practices (GMP), SSOP, and HACCP principles. Perks and benefits SALARY+PF+ESI+FOOD=GRATUITY +BONUS etc.

—Act as the main contact for employee grievances and ensure timely resolution —Supervise statutory welfare amenities (canteens, drinking water, sanitation, etc.) —Develop & implement wellness programs (health check-ups, stress management workshops) Required Candidate profile —2-4 years of exp in employee welfare, labor welfare or HR (manufacturing/ industrial setup preferred) —Strong knowledge of labor laws, statutory welfare provisions, and employee engagement practices

Role & responsibilities Monitoring housekeeping functions for quality services. Supervising and guiding housekeeping associates. Preparing duty rosters for associates. Responsibility for inter and intra departmental coordination. Participating in training and development programmes. Additional responsibilities entrusted by the units. Allocation of staff as per workload.

Job Description: You will be joining as a Head Chef in a full-time on-site role based in Surat. As a Head Chef, your main responsibility will include planning and directing food preparation and culinary activities. You will be expected to develop and test new recipes, manage kitchen staff, order supplies, and ensure quality standards are met. Additionally, you will oversee menu creation, cost control, and maintain a clean and safe kitchen environment. Key Responsibilities: - Experience in Culinary Arts, Food Preparation, and Culinary Techniques - Leadership, Team Management, and Staff Training skills - Menu Planning, Inventory Management, and Cost Control skills - Strong knowledge of Food Safety, Sanitation, and Health Regulations - Excellent Organizational and Time Management skills - Creativity in Menu Development and Recipe Creation - Ability to work effectively in a high-pressure environment - Prior experience in a similar role preferred - Culinary degree or equivalent certification, including knowledge of regional cuisine specific to Surat Please Note: No additional details of the company were provided in the job description.,

As a Human Resource Assistant, you will play a crucial role in the efficient functioning of the HR department. Your key responsibilities will involve a wide range of tasks related to recruitment, staff management, training, employee relations, performance management, policy compliance, compensation and benefits, workplace safety, HR information systems, organizational development, and exit process management. Your expertise in these areas will contribute to creating a positive work environment and ensuring smooth HR operations. **Role Overview:** In this role, you will be responsible for a variety of HR tasks including answering employee queries, processing mail, creating documents, providing customer service, maintaining computer systems, scheduling appointments, compiling reports, and more. Additionally, you will be actively involved in recruitment efforts, onboarding new employees, maintaining HR records, and conducting exit interviews. **Key Responsibilities:** - **Recruitment and Staffing:** - Identifying staffing needs - Creating job descriptions and posting openings - Screening, interviewing, and hiring candidates - **Onboarding and Training:** - Conducting new hire orientation - Organizing training and development programs - **Employee Relations:** - Addressing concerns and grievances - Maintaining open communication between staff and management - **Performance Management:** - Designing appraisal systems - Monitoring performance improvement plans - **Policy Development and Compliance:** - Creating and updating HR policies - Ensuring compliance with labor laws and regulations - **Compensation and Benefits:** - Developing salary structures - Administering health benefits and leave policies - **Workplace Safety and Health:** - Implementing safety protocols - Handling workplace injury and health concerns - **HR Information Systems (HRIS):** - Maintaining accurate employee records - Using software to streamline HR processes - **Organizational Development:** - Supporting change management initiatives - Advising leadership on talent planning - **Exit Process Management:** - Conducting exit interviews - Ensuring smooth offboarding - Handling final settlements and feedback *Note: Please reach out to the employer at +91 7388889389 or 9151020760 for further details.* **Qualification Required:** - Experience in service sector or housekeeping/sanitation-related work preferred - Knowledge of PF/ESIC Challan Preparation and Filing **Work Location:** Skyline Plaza one, 12th Floor, Sushant Golf City Shaheed Path Lucknow, Behind Lulu Mall This is a full-time, permanent position that offers an opportunity to contribute significantly to the HR operations of the organization.,

—Act as the main contact for employee grievances and ensure timely resolution —Supervise statutory welfare amenities (canteens, drinking water, sanitation, etc.) —Develop & implement wellness programs (health check-ups, stress management workshops) Required Candidate profile —2-4 years of exp in employee welfare, labor welfare or HR (manufacturing/ industrial setup preferred) —Strong knowledge of labor laws, statutory welfare provisions, and employee engagement practices

1. Assign housekeeping tasks 2. Create staffing schedules 3. Provide orientation and training 4. Offer high-quality customer service 5. Manage the inventory and order supplies 6. Issue supplies and equipment to staff 7. Hire new staff and recommend transfers, promotions and dismissals 8. Perform cleaning duties when there is a staff shortage 9. Prepare reports 10. Establish standards and procedures for work 11. Attend staff meetings to discuss policies 12. Examine and determine the need for repair and replacement 13. Ensure compliance with safety and sanitation policies 14. Recommend service improvements to the management 15. Give clear instructions Effective communication is an important trait for a housekeeping supervisor. Interacting with customers, training new employees, educating team members and reporting to management all require exceptional communication skills. It is essential that the housekeeping team feels comfortable approaching you to discuss concerns or request assistance. Since you are responsible for training and monitoring an entire department, it is important to possess practical verbal and written communication skills.

Hi All, The position requires a professional with expertise in social and gender safeguards, having strong experience in preparing, implementing, and monitoring social safeguard strategies and plans. The role demands specialization in social development disciplines with a focus on gender program development, gender mainstreaming, and capacity building in infrastructure projects, preferably in the Water Supply & Sanitation sector. Key Position Social and Gender Safeguards Specialist Minimum and Desired Qualifications Masters Degree or Equivalent in Social development disciplines Specialist in Sociology / Anthropology / Social Work and/or Development Studies Minimum and Desired Experience Minimum 10 years experience in preparing, implementing, and monitoring social safeguards strategies and plans and social development schemes associated with infrastructure projects (preferably in Water Supply & Sanitation sector) Having experience in gender program development, progressively responsible for gender mainstreaming, management of strategic capacity building on gender. If this opportunity interests you, please review the job description below and share your updated CV with me at dhirendra.pathak@medhaj.com and keep CC the email id CV@Medhaj.com at the earliest. Our client is into a Government Sector and we are currently interviewing to fill this and other similar full time positions. If you are interested in this position, please apply online for immediate consideration. Medhaj Techno Concept Private Limited provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Please write an email at hr@medhaj.com if you have any queries, feedback or suggestions. Regards, Dhirendra

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

We are looking for the candidates who can ensure smooth catering operations, food distribution, supply chain, hygiene and team coordination

Ensuring quality, safety, and consistency of raw materials, process samples, and finished spices through microbiological testing. Supports product development, compliance, improvement complying with food safety standards (e.g. FSMA, HACCP, BRC, ISO) Required Candidate profile Bachelor’s in Chemistry, Food Science 1–3 yrs lab experience in food or spice industry Knowledge of food chemistry, spice processing Familiarity with lab testing methods and equipment.

This is a full-time on-site Executive Chef role located in Surat at Courtyard by Marriott Surat. You will be responsible for overseeing the kitchen operations, menu planning, food preparation, staff management, and ensuring high-quality culinary experiences for guests. To excel in this role, you should possess Culinary Arts, Food Preparation, and Menu Planning skills. Leadership and Staff Management skills are crucial for effectively leading your team. Your creativity and innovation in Culinary Arts will play a key role in delivering exceptional culinary experiences. It is essential to have a strong understanding of Food Safety and Sanitation practices to maintain high standards. Excellent organizational and time management skills are required to handle multiple tasks efficiently. Previous experience in a similar role in the hospitality industry will be beneficial. A Certification in Culinary Arts or a related field will further enhance your credentials for this position.,

You will be responsible for managing the property operation along with a team of F&B and housekeeping staff. This role will provide you with exposure to property operation, expense and cost management. Your responsibilities will include providing leadership, guidance, and support to ensure the efficient and effective operation of the property towards achieving organizational goals and objectives. You must be willing to work flexible hours, including evenings and weekends when required, and have a strong commitment to upholding the organization's values and mission. As a Property Manager, your duties and responsibilities for the hostel premises will include: - Supervising all matters related to the functioning of the hostel, including hygiene, sanitation, and cleanliness. - Allotting hostel rooms, supervising them, and maintaining a complaints log. - Checking occupancy tracking and the resident students register daily. - Supervising the functioning of the mess and the staff. - Ensuring discipline is maintained and hostel rules are enforced. - Prohibiting the presence of harmful substances and taking disciplinary action against violators. - Ensuring overall security of the hostel premises. - Taking care of room upkeep, maintenance, and handling property issues. - Collecting monthly rent from students. - Ensuring readiness for room check-in and check-out. - Achieving 60% property renewal rate. Additionally, you will be responsible for overseeing the cleanliness of the dining hall and kitchen, conducting regular inspections, maintaining discipline during meal times, supervising purchases and stores, examining monthly income and expenditure statements, and managing mess facilities for residents. You will also need to build and maintain relationships with key stakeholders, including internal departments, external partners, and community organizations. Addressing stakeholder concerns and establishing effective communication channels will be essential. Requirements for this role include a graduate degree, proficiency in the local language, knowledge of MS Office, presentable appearance, good communication skills, preferably from a hospitality background, and a minimum of 3 years of experience in hospitality.,

India Foods Business is a full-service manufacturing and marketing unit comprising over 500 employees spread across over multiple locations across India. Our strong suite of products includes the Pillsbury, Betty Crocker, Haagen-Dazs and Nature Valley brands in both direct-to-consumer and B2B channels across Retail, Food Service and Bakeries & Exports. We combine the capabilities of a global enterprise with the entrepreneurial spirit and cultural awareness you would expect of a smaller local company. POSITION TITLE : FSQ Executive REPORTS TO : Asst. Manager - Food Safety & Quality LOCATION : Nashik , Maharashtra Headquartered in Minnesota, US, General Mills, with $18.1 billion in net sales (2021) and more than 36,000 employees worldwide, is in the top 10 largest food companies in the world. Named one of the Top 100 Companies to Work For by Fortune Magazine, General Mills is a highly focused consumer foods company providing products that enhance nutrition, shorten preparation times, provide health benefits, enable on-the-go eating and, of course, taste great. Our brands including Cheerios , Betty Crocker, Pillsbury, Nature Valley, Hagen-Dazs, Yoplait, Old El Paso, Progresso, Totino's, Annie's and Small Plant Foods, in addition to strong local brands from around the world, and an emerging Bakeries & Foodservice business. General Mills is also partners in two international Joint Ventures - Cereal Partners Worldwide (with Nestle), and Haagen-Dazs Japan (with Suntory). Visit for more information on us. India Foods Business Unit General Mills has recently gone through a major reorganization, whereby EUAU & ASLA has been combined to work together as an international organization. International Operating model has been further simplified with four units, Europe & Australia, Global Emerging Markets (GEMS), Brazil & China. India, Hong Kong, Taiwan , South Korea & Distribution market are part of GEMS with contribution of $1billion in revenue. Snacks Business Unit finds its presence in IMEA & NSEA markets with the portfolio consisting of Betty Crocker & Pillsbury range of retail cake mixes, ready to eat cookies and cakes, Nature Valley granola bars, Fruit snacks and Bugles. To support the Snacks business in Asia, currently we have 3 General Mills owned manufacturing plants at Nashik - India, Anseong - Korea & Nanjing - China and several external supply chain partners manufacturing out products. Nashik Plant Supports t he Following Businesses Retail cake mixes for India & International markets of Southeast Asia and South Africa. Bakeries business in India Food service chains with frozen tortilla capabilities Food Service chains with Frozen dough capabilities Ready to Easy snacks like Choco lava muffin cakes for India Frozen flat breads for exports out of India mainly meant for ethnic Indian diaspora. Th is position will work in shifts (A, B & C) closely with Platform team to provide excellence in quality, r egulatory, and food safety enable / support in execution / leadership for Food safety & quality capability building . The role will have responsibility for product quality and food safety for the Platform / plant based in Nashik. The purpose is to continuously improve quality & Food safety systems and ensure regulatory and policy compliance. Key Responsibilities & Expectations : Provide people leadership and development for our FSQ technician team in the shifts & Supplier Quality Provide FSQ leadership and direction through technical mastery in the areas of regulatory compliance, sanitation, materials/packaging, risk assessment, defect handling, and FSRA Provide leadership and technical support for Quality & Food safety system leader, HMM, reformulations, and new product trials / start-ups. Provide leadership in the identification and implementation of product and process quality improvement opportunities and resultant productivity gains in the shifts Provide risk assessment analysis and manage issues with non-conforming product to ensure proper control, minimize losses, and provide analysis to eliminate future occurrences Execution of action plans with Operations, Engineering, and Supply Chain team to ensure product specifications, analytical procedures, and sampling programs are appropriate and meet system capability and key consumer requirements during shift & day to day operations Using quality engineering principles, collect, analyze and interpret in-process and analytical data to make quality evaluations, recommend actions for improvement. Provide training in the areas of food safety, food science, applied statistics, regulatory requirements, sanitation, and quality measurement systems to shop floor teams. Ensure compliance & implementation in the facility for all GMP/Regulatory, HACCP Sanitation, and Product Safety guidelines. Have fair understanding and knowledge in the following topics: FSMA, FSSC/GFSI and HACCP principles. Lead continuous improvement and root cause initiatives through use of problem-solving tools (specifically in planned losses) Execution of other FSQ programs for the site as needed (weight program, allergen program, PEMP, Food Safety Team, FSRA, etc . ) SACADA f ormulation integration PLC S & Formula Issuance through batch sheet as per production plan on shop floor. FG Release - Sensory evaluation of all finished good, review product & process data . Online verification- PRP's, OPRP's and CCPS'S of all lines, Prestart up checks -cleaning of all lines from sifting to dispatch (Zone1, 2,3), Traceability of product ingredients & FG batch codes, Change overs - Allergen, non-allergen changeover, Minor ingredient & its quantity, and Process parameter as per product specification. Communication- Collate and Share day to day observation and process non-Compliances emails, reports, platform DDS. Hold & Release - identification, reporting, RCA partnership with platform team , disposition verification. Values and Leadership : The incumbent is expected to role model the General Mills Values: Do the right thing all the time : Ensure all dealings are transparent and conducted with ethics & integrity. All contracts meet audit & risk requirements for life of contract . Play to Win : Deliver exceptional value for the customers and delivering on the commitments. Always putting consumer first. Win as a Team : Build open & trusting work relationships. Respecting & e mbracing differences and working across boundaries to get the best outcome for the company. Grow and Inspire : Inspire people to be their best - not only at General Mills but also in our community. Building diverse teams and empowering them to make a difference. Act Boldly, Move Quickly : Seek improvements in every area of the company. Quickly sense & respond to risks & opportunities. Take decisive actions on critical priorities. Minimum Qualifications: Bachelor's Degree in related degree ( Food Science and Technology, or Food Science , Engineering - Chemical, ) 5 + years work experience Ability to flex work in shifts as per manufacturing operation. This includes weekend on-call support and early/late work hours. Under standing of product quality, sensory, and food safety & regulatory requirements Strong understanding of Continuous Improvement philosophy and tools Demonstrated mechanical aptitude, ability to apply engineering principles, and ability to troubleshoot. Demonstrated ability to apply the tools of statistics, problem solving and decision making. Demonstrated leadership and initiative , c ollaborative, good communication , influential & presentation skills.

Location: Hyderabad,Bangalore,Chennai,cochin,Mumbai,Goa, Jaipur Reporting To: Spa Manager / Duty Manager Role Summary The Spa Therapist plays a vital role in delivering professional spa therapies and treatments to guests while upholding the highest standards of hygiene, safety, and personalized service. They contribute directly to the wellness experience of every guest through skilled hands-on services, product recommendations, and a deep understanding of client needs. Their role also includes maintaining treatment areas and participating in continuous training. Key Responsibilities 1. Treatment Delivery: a) Perform a wide range of spa services including massages, body scrubs, wraps, facials, reflexology, and other therapies as per spa protocols and certifications. b) Tailor each treatment based on the guests preferences, health conditions, and contraindications to ensure maximum comfort and benefit. c) Prepare treatment rooms before each session with required products, towels, and equipment. d) Manage therapy time efficiently while ensuring quality and care are never compromised. 2. Guest Interaction & Service a) Greet guests politely and conduct a pre-treatment consultation to understand expectations and areas of concern. b) Maintain a calming and respectful presence throughout the service, creating a relaxing environment. c) Offer post-treatment guidance and recommend appropriate at-home care or spa products. d) Handle guest concerns sensitively and escalate to the Duty Manager or Spa Manager when necessary. 3. Hygiene & Cleanliness: a) Maintain strict cleanliness of treatment rooms, beds, tools, and equipment before and after every service. b) Follow hygiene protocols for self, spa linen, product handling, and disposal of waste materials. c) Ensure compliance with all local and brand-level health and wellness regulations. 4. Record Keeping a) Maintain accurate and confidential records of guest treatments, special conditions, product usage, and feedback. b) Update treatment logs and reports as per spa standards and provide relevant inputs for guest history tracking. 5. Retail & Sales Support a) Promote relevant spa packages, therapies, and retail products based on guest requirements and treatment outcomes. b) Support front desk team in achieving sales goals through therapist recommendations and product trials post-treatment. 6. Training & Development: a) Participate in all training sessions, product demos, and workshops conducted by the spa or brand partners. b) Stay updated on new techniques, wellness trends, and product innovations to deliver modern and effective therapies. c) Practice and refine skills regularly to maintain excellence in service delivery. 7. Team Support & Professional Conduct: a) Coordinate with front desk staff and other therapists to ensure timely appointment flow and guest satisfaction. b) Maintain professional behavior, appearance, and emotional discipline at all times. c) Report any maintenance issues, guest concerns, or stock shortages to the Spa Manager promptly. Key Skills & Competencies • Certified Therapist Skills: Formal training and certification in therapies like Swedish, Deep Tissue, Aromatherapy, Reflexology, etc. • Guest Service Orientation: Ability to connect with guests empathetically and create a calm, welcoming, and healing experience. • Physical Stamina: Capability to perform multiple treatments with physical precision and energy throughout the day. • Hygiene Awareness: High standards of personal hygiene, spa sanitation, and treatment room maintenance. • Product Knowledge: Understanding of spa products, essential oils, skincare ranges, and their appropriate use. • Communication Skills: Clear and gentle communication to explain treatments, offer care advice, and receive guest feedback. • Time Management: Punctuality and ability to manage appointment durations while ensuring thorough service delivery. • Team Spirit: Willingness to collaborate, cover shifts when needed, and support spa operations beyond the therapy room.

Job Summary: The Kitchen Manager is responsible for overseeing all kitchen operations, ensuring food quality, safety, and efficiency. This role involves managing kitchen staff, controlling inventory, maintaining hygiene standards, and ensuring timely preparation and delivery of food. The Kitchen Manager will work closely with other departments to provide excellent customer service and optimize kitchen performance. Key Responsibilities: Supervise Kitchen Operations: Oversee daily kitchen activities to ensure smooth and efficient operations. Manage Staff: Recruit, train, schedule, and evaluate kitchen staff performance. Foster a collaborative and motivated work environment. Quality Control: Ensure all food preparation and presentation meet quality and safety standards. Inventory Management: Monitor stock levels, order supplies, and minimize waste. Health & Safety Compliance: Enforce food safety regulations, sanitation standards, and hygiene protocols. Cost Control: Manage kitchen budget, control food costs, and reduce operational expenses. Menu Coordination: Collaborate with chefs and management to plan and update menus based on customer preferences and seasonal availability. Customer Service: Address and resolve any customer concerns related to food quality or kitchen service. Equipment Maintenance: Ensure kitchen equipment is properly maintained and report any malfunctions. Reporting: Prepare daily, weekly, and monthly reports on kitchen performance, inventory, and staff productivity. Qualifications: Proven experience as a Kitchen Manager, Chef, or relevant role in a fast-paced kitchen environment. Strong leadership and organizational skills. Knowledge of food safety standards and HACCP regulations. Ability to manage multiple tasks and work under pressure. Location - SK (Bangalore, Hyderabad, Chennai, Mumbai, Pune).

As a skilled professional in the culinary field, you possess a range of abilities and knowledge essential for excelling in a kitchen environment. Your expertise in food preparation, knife skills, organization, teamwork, time management, sanitation, basic cooking techniques, and ingredient knowledge is crucial for ensuring the smooth operation of the kitchen. Your proficiency in organization enables you to prioritize tasks effectively and manage your time efficiently, allowing you to handle multiple responsibilities with ease. Your strong knife skills are essential for safely and effectively handling and maintaining kitchen knives, ensuring a safe working environment for yourself and your team. Teamwork is a key aspect of your role, as you collaborate with colleagues to maintain proper hygiene and sanitation standards, adhering to food safety guidelines and health regulations. Your ability to follow recipes accurately and prepare ingredients with precision is fundamental to delivering high-quality dishes consistently. Additionally, your familiarity with basic cooking techniques and your commitment to maintaining a clean and hygienic work environment contribute to a positive team dynamic. You demonstrate excellent time management skills by meeting deadlines promptly and efficiently, thereby enhancing the overall efficiency of food service operations. In this role, you will be responsible for preparing ingredients according to standard recipes, maintaining cleanliness and organization in the kitchen, and ensuring that food is prepared to the highest quality standards. Your attention to detail and dedication to following directions are essential for the smooth functioning of the kitchen. Furthermore, you will play a vital role in monitoring food stock levels, reporting any shortages, and adhering to health codes and restrictions to uphold the safety and well-being of all individuals in the kitchen environment. Your ability to properly use kitchen equipment and tools while maintaining safety and hygiene standards is critical for the successful execution of your duties. Overall, your role as a culinary professional requires a combination of technical skills, teamwork, organization, and adherence to sanitation standards to deliver exceptional culinary experiences and contribute to a harmonious and efficient kitchen environment.,

The Housekeeping Supervisor oversees the housekeeping team to ensure high standards of cleanliness, hygiene, and orderliness in guest rooms, public areas, and back-of-house spaces. This role involves staff supervision, quality control, inventory management, and ensuring compliance with health and safety regulations. Key Responsibilities: - Supervise daily housekeeping operations and staff activities. - Inspect rooms and common areas for cleanliness and compliance with standards. - Schedule and assign duties to housekeeping staff. - Train new employees and conduct regular refresher sessions. - Monitor inventory of cleaning supplies and request replacements as needed. - Ensure compliance with sanitation, health, and safety regulations. - Handle guest complaints and resolve issues promptly and professionally. - Maintain cleaning and maintenance logs. - Coordinate with maintenance and front office departments for smooth operations. - Report and follow up on any maintenance issues or damages. - Prepare performance reports and assist with staff evaluations. Qualifications: - High School Diploma or equivalent; additional hospitality training preferred. - Proven experience in housekeeping or janitorial work; at least 12 years in a supervisory role. - Strong attention to detail and organizational skills. - Ability to manage time efficiently and multitask. - Proficient in English; other languages a plus. - Basic computer skills (MS Word, Excel) may be required. - Physically capable of performing manual labor and standing for long periods. Job Type: Full-time Benefits: - Commuter assistance - Health insurance - Leave encashment - Life insurance - Provident Fund Schedule: - Rotational shift Work Location: In person Expected Start Date: 01/06/2025,

Maint modern, clean & pristine envirmnt Hygiene & sanitation at food/ beverage counter Housekeeping Maint Hygiene stds Medical asst Waste disposal and cleaning service Cordial relationship with intnl & Extnl stake holders Drinking water Compliance

As a Sous Chef / Chef de Partie (CDP), you play a crucial role in the culinary team by assisting the Head Chef in managing kitchen operations, maintaining food quality, and ensuring a smooth workflow in a fast-paced environment. Your responsibilities include supervising kitchen staff, maintaining high standards of food quality and presentation, and coordinating activities to align with the restaurant's vision and customer expectations. You are also responsible for training staff, creating innovative dishes, and overseeing inventory levels and food costs to maximize profitability. Your role is essential in guaranteeing operational efficiency and delivering superb dining experiences for patrons. Key Responsibilities - Assist the Head Chef in daily kitchen operations and coordinate activities. - Supervise kitchen staff, ensuring high standards of food quality and presentation. - Plan, prepare, and plate creative dishes in line with restaurant menus. - Monitor and maintain inventory levels of food and supplies. - Implement food safety regulations and cleanliness standards. - Train and mentor junior kitchen staff. - Assist in developing and refining new recipes. - Participate in menu planning and seasonal specials. - Manage food cost and waste to maximize profitability. - Handle customer special requests and dietary restrictions appropriately. - Prepare meals according to dietary restrictions and allergies. - Collaborate with the front-of-house team for a seamless dining experience. - Assist in managing kitchen schedules and staff rotations. - Stay updated on culinary trends and techniques. - Maintain a positive and motivating team environment. Required Qualifications - High school diploma or equivalent; culinary arts degree preferred. - Minimum 3-5 years of kitchen experience. - Previous experience as a Sous Chef or CDP in a reputable establishment. - Strong knowledge of cooking methods and cuisines. - Familiarity with food safety standards and regulations. - Excellent communication and interpersonal skills. - Ability to work under pressure in a fast-paced environment. - Proficiency in inventory management and cost control. - Creativity and passion for food styling and presentation. - Strong leadership abilities to motivate the kitchen team. - Experience with menu planning and development. - Ability to manage multiple tasks and priorities effectively. - Flexibility to work evenings, weekends, and holidays. - Physical stamina to stand for extended periods. - Basic knowledge of computer skills for ordering and reservations systems. - Certifications in food safety and sanitation preferred. Skills: food quality, inventory management, team collaboration, creativity, customer service, communication, menu planning, food styling and presentation, interpersonal skills, food safety and sanitation, culinary creativity, organizational skills, leadership, time management, cost control.,

The Commis Chef is responsible for monitoring kitchen equipment and reporting issues to superiors. You will continually develop your culinary knowledge to produce high-quality meals. As a Commis Chef, you will measure, mix, and prepare meal ingredients, sauces, and seasonings. Additionally, you will be responsible for washing, chopping, and cutting fruit, meat, and vegetable items. You will assess inventory levels and request resupply when necessary. Under the supervision of the chef de parties, you will plate meal items. The role also includes disposing of spoiled items and adhering to sanitation policies. Job Requirements: - High school diploma or equivalent; higher certification in culinary arts preferred - 1-2 years of work experience in a similar role - Good understanding of food, health, and safety regulations - Excellent communication skills - Computer literate - Able to lift heavy items - Willingness to work holidays and weekends If you possess these qualifications and are passionate about culinary arts, we encourage you to apply for the Commis Chef position.,

You will be responsible for preparing a consistent, high-quality food product in accordance with hotel operational standards. Your duties will include assisting the CDP and Sous Chef in cooking, maintaining cleanliness in all stations, and ensuring that special meals or substitute items are prepared as needed. It will also be your responsibility to regulate the temperature of cooking equipment, thaw frozen ingredients, and ensure proper portioning and garnishing of food items. In addition to these tasks, you will need to comply with food hygiene policies, assist in managing and training kitchen staff, and coordinate with other sections to control wastage and food cost. Keeping up with new products and recipes, maintaining cleanliness in your section, and innovating in food preparation and presentation are also key aspects of the role. Operating kitchen equipment safely, following recipes and quality standards, and maintaining food logs will be part of your daily routine. You will also be expected to support the Demi Chef de Partie or Commis II in their work and contribute to the overall efficiency of the kitchen.,