Supervise daily warehouse operations including receiving, storing, picking, packing, and dispatching goods. Manage and coordinate activities of warehouse staff to ensure smooth and efficient workflows. Maintain proper records and documentation (e.g., stock movement, damage reports). Monitor inventory levels and conduct regular stock counts to maintain accuracy. Use warehouse management systems (WMS) to track inventory and productivity. Oversee loading/unloading processes to minimize damage and loss. Communicate effectively with logistics, procurement, and customer service teams to resolve issues.
Activities to be performed - Prepare monthly schedule of the microbial analysis. Execute sampling and microbial analysis of products at different stages of production. Microbial analysis of water - Sample taken on basis monthly schedule. It analysis as per factory norms & record if any problem in result then communicate concern person. Microbial analysis of R & D samples as & when required. All Finished good / SFG samples microbial analysis as per sampling plan. All Raw material samples microbial analysis as per sampling plan. Conduct swab count, air count, personal count, equipment swab count analysis as per monthly plan. Raise PR for required chemicals /media and other materials. Maintain minimum required stock every time. All Microbial equipment daily calibration activity & record keeping form the same. Conduct Microbiology test for RM & PM & water samples for Elikatta, Rangampally & Gaganpahad located plants as per sampling plan. Actively participate to conduct other new technological related machinery trial with vendor & accordingly reports, data & costing for the same. Conduct swab count, air count, personal count, equipment swab count analysis as per monthly plan for Elikatta, Rangampally & Gaganpahad units. Shelf life study of the FG products & record keeping for the same. Conducted training on personal hygiene & plant hygiene as & when required. Fumigation of microbiological laboratory.
JOB DESCRIPTION: R&D Chef Location: R&D Center, Banjara Hills, Road No-12 Key Responsibilities Lead daily cooking trials for new and reformulated spice blends and other products, should accurately follow all recipe and process parameters as instructed and should be able to repeat accurately as and when required. Analyze the aroma while cooking for pleasant or unpleasant notes. Maintain documents of every trial, recording ingredient quantities, cooking processes. Manage the R&D kitchen, inventory management for cooking activities, and strictly uphold all hygiene and safety standards required for cooking. Should be able to do any task assigned as and when required for R&D activity. Requirements Experience: 5 to 7 years of professional cooking experience in a recognized hotel, fine-dining restaurant, or corporate R&D culinary lab. Culinary Skill: Proven mastery of all cooking styles, with exceptional expertise in South Indian cuisine being non-negotiable. Education: Minimum Diploma or Graduate degree (for math/calculation skills required in R&D recording). Must be under 35 years of age.