Senior accounts executive Full Job Description ROLE DESCRIPTION, QUALIFICATIONS REQUIREMENTS AND PREFERENCES Roles Open Full time | 1 Role open | Joining date: 1st May 2022 Pay/Allowance INR 20,000/ to INR 25,000/- per month based on experience Location At our Office in Yendada, Visakhapatnam Duration of Role Full time role. Probation period is 2 months. Timings 9 AM - 6 PM Ensures the integrity of accounting information by recording, verifying, consolidating, and entering transactions. Prepares and records asset, liability, revenue, and expenses entries by compiling and analysing account information. Summarizes financial status by collecting information and preparing balance sheet, profit and loss, and other statements. Avoids legal challenges by complying with legal requirements. Secures financial information by completing database backups Maintains general ledger by transferring subsidiary accounts, preparing a trial balance, and reconciling entries. Maintains and balances subsidiary accounts by verifying, allocating, posting, and reconciling transactions and resolving discrepancies. Preparing Tax Invoice in ERP and making Taxation payments Work Areas Recovery of outstanding dues and doing customer follow ups for payments. Vendor bills verification, payments & record keeping. Sundry expenses & maintaining cash book & Voucher. Preparing statutory returns and coordination with CA office for Monthly/Quarterly/Annual returns for statutory requirements. Sorting out incoming and outgoing daily post and answering any queries. GST computation and filing GST returns. Finalization of accounts. Sharing monthly MIS with management on timely basis. Finalization of statutory audit. Should have good knowledge in excel Charts, Pivot Table, V-lookup, H-lookup, Conditional Formatting, Etc. Educational 1). 5+ years accounting experience Qualifications & 2). 1-2 references from previous employer Experience 3). Expertise in Tally, Excel and Google sheets. 4). B. Com degree or better Job Types: Full-time, Regular / Permanent Salary: ₹20,000.00 - ₹25,000.00 per month Benefits: Provident Fund Schedule: Day shift Education: Bachelor's (Preferred) Experience: Accounting: 4 years (Preferred) total work: 4 years (Preferred) Tally: 3 years (Preferred) ERP - optional Application Deadline: 29/04/2022 Expected Start Date: 01/05/2022 Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Morning shift Ability to commute/relocate: Visakhapatnam, Andhra Pradesh: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 2 years (Required) Work Location: In person

OVERVIEW ON COMPANY PROFILE: Touchstone Foundation Visakhapatnam is an independent charitable trust running a community central kitchen for serving breakfast and lunch to corporate population in Visakhapatnam City, on a daily basis. The facility manages operations from a single point of control, including receiving, storage, preparation, delivery, maintenance, among other processes that form the cycle of food preparation. JOB PROFILE: Touchstone Foundation is seeking a FOOD OPERATIONS MANAGER to help support food supply to corporate company. This position will be overseeing cooking south Indian food to thousands of corporate beneficiaries, serving them and having good customer relationship with the company. Touchstone Foundation will have to cook food in a centralized Kitchen, transport the food to various companies in around Visakhapatnam vicinity and serve the meals to the employees at a specified time. The kitchen is located at Gambheeram and Kapparada or Autonagar in Visakhapatnam The Passion to serve great food while managing food and labor costs within budget is a must. Successful candidates must be highly organized and able to handle multiple task in a fast-paced environment. Organizational and computer skills are high priorities. The ideal candidate will have the following preferred qualifications and experience: 1. 5 yrs experience in a supervisory role, preferably within a campus setting and experience of cooking for more than 1000 pax. 2. High expectations for customer service and quality of food 3. High volume cooking experience 4. Strong understanding of financials as they apply to cost controls of food and labor 5. Strong food safety and sanitation and HACCP standards. 6. Ability and willingness to develop and train hourly employee 7. Passion for food and innovation 8. Ability to think out of the box The ideal candidate will · Have previous food operations management or other high-volume cooking experience · 5 yrs operational experience at a director level and diverse team leadership within a food service environment preferred. · Be proficient in use of on-line food management systems for menu/ recipe planning, ordering and inventory. Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service · Demonstrate proven financial acumen and proven success managing food cost and labor costs and budgets. · Be a person with a strong focus with maintaining positive customer relations, a solid manager and a natural leader who is perceptive and has attention to details that make a difference- elevated quality and presentation food and exceptional customer service spirit are key to this position. · Be customer focused, including providing excellent customer service in a welcoming environment. · Establishes a safe work environment · Billing and proper follow up for receivables from the client. · Utilizes tools and programs to develop client, Customer and staff relationships to ensure good relation. · Direct daily operations of food service to ensure employees have appropriate equipment, inventory and resources, ensures operating standards and regulatory. Requirement are met. · Develops and implements plans, projects, with defined objectives, Methods, timetables and budget to support client and strategic plan. · Ensures adherence to all HR standards and regulatory agency. · Assist with client catering events as needed Establish targets, KPI’s, schedules, policies and procedures Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers’ needs and respond proactively to all of their concerns Lead team by attracting, recruiting, training and appraising talented personnel In addition, this candidate will have strong culinary skills, management experience, solid knowledge of HAACP/ food sanitation and catering as well as excellent client and customer relations and leadership skills. Qualification: Basic education requirement – degree Basic Management experience – 5 yrs in managing food operations Basic functional experience – 2 yrs work experience in food and culinary services including resturants, fast foods, vending, catering services, institutional services, mall food courts etc Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per week Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Experience: total work: 5 years (Preferred) Location: Srikakulam, Andhra Pradesh (Required) Work Location: In person

Hare Krishna Movement Hyderabad, Swayambhu Sri Lakshmi Narasimha Swamy Temple, the only Golden Temple of Telangana, is looking for enthusiastic Tele callers to seek a soul satisfying role. Your job is to get donations and / or offering Pilgrimage tours to prospective clients, as well as offer other services of the Banjara Hills temple to the devotees. This could be through cold calling or follow up calls. You will be responsible for influencing potential NEW customers. Hare Krishna Golden Temple Runs various initiatives like Annadan at the temple, various government hospitals, Various sevas at the temple, ‘Saddimoota’ to Hamalis, Gau (COW) Seva, organizes tours to sacred pilgrimage sites spread across within India & various other countries You must be friendly, soft spoken and persuasive – Fluent in Telugu, English and Hindi. The ideal candidate will also be patient and cool-tempered to deal with senior citizens multiple queries & handle them smoothly. Job Types: Full-time, Permanent Pay: ₹14,500.00 - ₹19,999.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Paid sick time Provident Fund Schedule: Day shift Supplemental Pay: Commission pay Performance bonus Language: Hindi (Required) English (Required) Telugu (Required) Work Location: In person Application Deadline: 01/06/2025 Expected Start Date: 02/06/2025

Roles and Responsibilities for Canteen Incharges Operations and Management: Daily Operations: Oversee the daily functioning of the canteen, including food service, and cleanliness. Staff Supervision: Manage and supervise canteen staff, ensuring they adhere to policies and procedures. Financial Management: Collecting amount from all the canteens as per the sale generated by IOT and if in offline sale Customer Service: Address customer inquiries, complaints, and requests promptly and professionally. Problem Solving: Identify and resolve issues that arise in the canteen operations. Food Quality and Hygiene: Food Safety: Ensure adherence to food safety standards and regulations. Hygiene: Maintain a clean and hygienic canteen environment. Supplier Management: Select and manage suppliers to ensure quality and cost-effectiveness. MOQ: Need to plan to meet the provided MOQ sale as given and need to update the next day indent. Quantity Management: Need to check the sale and plan for the increase the Indent of meals count Other Important Responsibilities: Communication: Maintain effective communication with staff, customers, and relevant stakeholders. Leadership: Lead and motivate the canteen team. Training: Provide training to staff on food safety, hygiene, and customer service. Compliance: Ensure compliance with relevant laws and regulations. Special Events: Plan and manage special events donation requests. Security: Ensure the security of the canteen and its contents. Reporting: Prepare and submit reports on canteen operations and finances. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Experience: Field sales: 1 year (Preferred) Marketing: 1 year (Preferred) Willingness to travel: 75% (Preferred) Work Location: In person

Roles and Responsibilities for Canteen Incharges Operations and Management: Daily Operations: Oversee the daily functioning of the canteen, including food service, and cleanliness. Staff Supervision: Manage and supervise canteen staff, ensuring they adhere to policies and procedures. Financial Management: Collecting amount from all the canteens as per the sale generated by IOT and if in offline sale Customer Service: Address customer inquiries, complaints, and requests promptly and professionally. Problem Solving: Identify and resolve issues that arise in the canteen operations. Food Quality and Hygiene: Food Safety: Ensure adherence to food safety standards and regulations. Hygiene: Maintain a clean and hygienic canteen environment. Supplier Management: Select and manage suppliers to ensure quality and cost-effectiveness. MOQ: Need to plan to meet the provided MOQ sale as given and need to update the next day indent. Quantity Management: Need to check the sale and plan for the increase the Indent of meals count Other Important Responsibilities: Communication: Maintain effective communication with staff, customers, and relevant stakeholders. Leadership: Lead and motivate the canteen team. Training: Provide training to staff on food safety, hygiene, and customer service. Compliance: Ensure compliance with relevant laws and regulations. Special Events: Plan and manage special events donation requests. Security: Ensure the security of the canteen and its contents. Reporting: Prepare and submit reports on canteen operations and finances. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Experience: Field sales: 1 year (Preferred) Marketing: 1 year (Preferred) Willingness to travel: 75% (Preferred) Work Location: In person

Job Description : Maintenance Incharge (Catering Industry - Multi-Kitchen Operations) Position Titl e: Maintenance Incharge / Head of Maintenance Engineering Department : Engineering & Maintenance Reports T o: Operations Manager / Asst General Manager Location: [All Location(s) - , Multi-Outlet Facility] Employment Type: Full-Time Mission of the Role To ensure the seamless, safe, and efficient operation of all kitchen equipment, utilities, and facility infrastructure across catering operations, minimizing downtime, ensuring compliance, and maximizing equipment lifespan through expert technical oversight, proactive maintenance planning, and hands-on leadership. Core Responsibilities Strategic Maintenance Leadership: Develop, implement, and oversee a comprehensive Preventive Maintenance (PM) program for all critical kitchen equipment (boilers, motors, grinders, exhausts, refrigeration) and facility systems across all designated kitchens. Create and manage the annual maintenance budget, prioritizing critical repairs and upgrades. Lead, mentor, and schedule the maintenance team (technicians, helpers), ensuring adequate coverage for all shifts and locations. Maintain detailed records (CMMS - Computerized Maintenance Management System preferred) of all maintenance activities, work orders, spare parts inventory, and equipment history. Technical Expertise & Troubleshooting (Critical Systems): Boilers: Possess in-depth knowledge of operation, maintenance (daily checks, water treatment, blowdowns), troubleshooting, safety protocols (including statutory compliance), and minor repairs of industrial catering boilers (steam/hot water). Understand pressure systems regulations. Motors & Drives: Expert in troubleshooting, repairing, and maintaining electric motors (specifically 2HP and above commonly found in mixers, grinders, exhaust fans, pumps), including understanding starters (DOL, Star-Delta), VFDs, bearings, alignment, and load testing. Exhaust Systems (Sukhad): Thorough understanding of commercial kitchen exhaust hoods, ductwork, fire suppression systems (Ansul), and extraction fans. Ensure optimal airflow, grease management, and compliance with fire safety regulations. Schedule and oversee deep cleaning. Refrigeration & Cold Rooms: Maintain optimal performance of walk-in cold rooms, freezers, chillers, refrigerators, and ice machines. Troubleshoot refrigerant issues (within permissible scope), compressors, condensers, evaporators, controls, and temperature monitoring systems. Understand HACCP implications of temperature failures. Grinders & Processing Equipment: Expertise in maintaining, troubleshooting, and repairing commercial meat grinders, vegetable cutters, mixers, blenders, and food processors. Focus on safety interlocks, blade sharpening/replacement, gearboxes, and drive mechanisms. Other Key Equipment: Oversee maintenance of ovens (convection, deck, combi), fryers, cooking ranges, dishwashers (conveyor, flight type), pasta cookers, bain-maries, hot cupboards, and associated gas/electric/steam lines. Operational Excellence & Compliance: Preventive Maintenance: Execute and supervise scheduled PM tasks rigorously to prevent breakdowns. Breakdown Management: Respond urgently to equipment failures in kitchens, diagnose faults accurately, perform repairs efficiently, or coordinate with external vendors when necessary to minimize disruption to food production. Spare Parts Management: Maintain optimal inventory levels of critical spare parts for key equipment. Source parts cost-effectively. Safety & Compliance: Ensure all work adheres to strict safety standards (LOTO, electrical safety, working at height, confined space if applicable), food safety regulations (preventing contamination during repairs), and local statutory requirements (boiler inspections, electrical certifications, fire safety). Vendor Management: Liaise with and oversee external contractors for specialized repairs, statutory inspections, and major overhauls. Ensure quality and cost control. Energy Efficiency: Identify and implement opportunities to improve energy efficiency of equipment (e.g., optimizing boiler operation, motor efficiency, refrigeration settings). Training & Communication: Train kitchen staff on the correct and safe basic operation and minor care (e.g., cleaning, reporting issues) of equipment. Train maintenance technicians on specific equipment and procedures. Communicate effectively with Kitchen Managers, Chefs, and Operations Management regarding maintenance schedules, downtime, and critical issues. Prepare regular reports on maintenance performance, downtime analysis, and cost tracking. Mandatory Qualifications & Experience Education: ITI (Electrical/Mechanical/Fitter) Diploma or equivalent. A Diploma/Degree in Mechanical/Electrical Engineering is highly preferred. Experience: Minimum 5-7 years of hands-on experience in maintenance, with at least 3 years specifically in the hospitality/catering industry or a heavy industrial setting with similar equipment (FMCG, Pharma plant kitchens). Proven experience leading a maintenance team is essential. Technical Skills (Non-Negotiable): Deep Practical Knowledge: Proven expertise in troubleshooting, repairing, and maintaining: Industrial Boilers (Operation, Maintenance, Safety) Electric Motors (2HP and above - Dismantling, Rewinding/Bearing Replacement, Alignment, Starter Circuits) Commercial Kitchen Exhaust Systems (Sukhad - Hoods, Ducts, Fans, Fire Systems) Refrigeration Systems & Walk-in Cold Rooms/Freezers (Compressors, Controls, Defrost, Glycol Systems) Heavy-Duty Grinders, Mixers, Cutters, and Food Processing Machinery. Strong Fundamentals: Excellent understanding of mechanical systems (gearboxes, bearings, belts, chains, pneumatics), electrical systems (single & three-phase power, controls, basic PLC understanding), and plumbing. Safety Focus: Thorough knowledge of relevant safety protocols (Electrical, LOTO, Pressure Vessels, Working at Height). Tools: Proficiency with hand tools, power tools, electrical testing equipment (multimeter, clamp meter, megger), and welding/gas cutting (advantageous). Certifications (Highly Desirable): Boiler Operation Engineer (BOE) certificate or equivalent (mandatory in some jurisdictions). Refrigeration handling certificate (type depending on local regulations). Certified Maintenance & Reliability Professional (CMRP) or similar. Electrical License (if applicable locally). Soft Skills: Strong leadership and team management abilities. Excellent problem-solving and analytical skills under pressure. Outstanding communication (verbal & written) and interpersonal skills. Proactive, organized, and meticulous with documentation. Ability to prioritize effectively in a fast-paced, 24/7 environment. Basic computer literacy (MS Office, CMMS software). Working Conditions Primarily based in industrial kitchen/production environments (hot, humid, noisy). Requires frequent standing, walking, bending, lifting (up to 25kg), and working in confined spaces. On-call availability for emergencies outside normal hours (nights, weekends, holidays) is essential. May require travel between multiple kitchen locations if applicable. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Work Location: In person

Job Description : Maintenance Incharge (Catering Industry - Multi-Kitchen Operations) Position Titl e: Maintenance Incharge / Head of Maintenance Engineering Department : Engineering & Maintenance Reports T o: Operations Manager / Asst General Manager Location: [All Location(s) - , Multi-Outlet Facility] Employment Type: Full-Time Mission of the Role To ensure the seamless, safe, and efficient operation of all kitchen equipment, utilities, and facility infrastructure across catering operations, minimizing downtime, ensuring compliance, and maximizing equipment lifespan through expert technical oversight, proactive maintenance planning, and hands-on leadership. Core Responsibilities Strategic Maintenance Leadership: Develop, implement, and oversee a comprehensive Preventive Maintenance (PM) program for all critical kitchen equipment (boilers, motors, grinders, exhausts, refrigeration) and facility systems across all designated kitchens. Create and manage the annual maintenance budget, prioritizing critical repairs and upgrades. Lead, mentor, and schedule the maintenance team (technicians, helpers), ensuring adequate coverage for all shifts and locations. Maintain detailed records (CMMS - Computerized Maintenance Management System preferred) of all maintenance activities, work orders, spare parts inventory, and equipment history. Technical Expertise & Troubleshooting (Critical Systems): Boilers: Possess in-depth knowledge of operation, maintenance (daily checks, water treatment, blowdowns), troubleshooting, safety protocols (including statutory compliance), and minor repairs of industrial catering boilers (steam/hot water). Understand pressure systems regulations. Motors & Drives: Expert in troubleshooting, repairing, and maintaining electric motors (specifically 2HP and above commonly found in mixers, grinders, exhaust fans, pumps), including understanding starters (DOL, Star-Delta), VFDs, bearings, alignment, and load testing. Exhaust Systems (Sukhad): Thorough understanding of commercial kitchen exhaust hoods, ductwork, fire suppression systems (Ansul), and extraction fans. Ensure optimal airflow, grease management, and compliance with fire safety regulations. Schedule and oversee deep cleaning. Refrigeration & Cold Rooms: Maintain optimal performance of walk-in cold rooms, freezers, chillers, refrigerators, and ice machines. Troubleshoot refrigerant issues (within permissible scope), compressors, condensers, evaporators, controls, and temperature monitoring systems. Understand HACCP implications of temperature failures. Grinders & Processing Equipment: Expertise in maintaining, troubleshooting, and repairing commercial meat grinders, vegetable cutters, mixers, blenders, and food processors. Focus on safety interlocks, blade sharpening/replacement, gearboxes, and drive mechanisms. Other Key Equipment: Oversee maintenance of ovens (convection, deck, combi), fryers, cooking ranges, dishwashers (conveyor, flight type), pasta cookers, bain-maries, hot cupboards, and associated gas/electric/steam lines. Operational Excellence & Compliance: Preventive Maintenance: Execute and supervise scheduled PM tasks rigorously to prevent breakdowns. Breakdown Management: Respond urgently to equipment failures in kitchens, diagnose faults accurately, perform repairs efficiently, or coordinate with external vendors when necessary to minimize disruption to food production. Spare Parts Management: Maintain optimal inventory levels of critical spare parts for key equipment. Source parts cost-effectively. Safety & Compliance: Ensure all work adheres to strict safety standards (LOTO, electrical safety, working at height, confined space if applicable), food safety regulations (preventing contamination during repairs), and local statutory requirements (boiler inspections, electrical certifications, fire safety). Vendor Management: Liaise with and oversee external contractors for specialized repairs, statutory inspections, and major overhauls. Ensure quality and cost control. Energy Efficiency: Identify and implement opportunities to improve energy efficiency of equipment (e.g., optimizing boiler operation, motor efficiency, refrigeration settings). Training & Communication: Train kitchen staff on the correct and safe basic operation and minor care (e.g., cleaning, reporting issues) of equipment. Train maintenance technicians on specific equipment and procedures. Communicate effectively with Kitchen Managers, Chefs, and Operations Management regarding maintenance schedules, downtime, and critical issues. Prepare regular reports on maintenance performance, downtime analysis, and cost tracking. Mandatory Qualifications & Experience Education: ITI (Electrical/Mechanical/Fitter) Diploma or equivalent. A Diploma/Degree in Mechanical/Electrical Engineering is highly preferred. Experience: Minimum 5-7 years of hands-on experience in maintenance, with at least 3 years specifically in the hospitality/catering industry or a heavy industrial setting with similar equipment (FMCG, Pharma plant kitchens). Proven experience leading a maintenance team is essential. Technical Skills (Non-Negotiable): Deep Practical Knowledge: Proven expertise in troubleshooting, repairing, and maintaining: Industrial Boilers (Operation, Maintenance, Safety) Electric Motors (2HP and above - Dismantling, Rewinding/Bearing Replacement, Alignment, Starter Circuits) Commercial Kitchen Exhaust Systems (Sukhad - Hoods, Ducts, Fans, Fire Systems) Refrigeration Systems & Walk-in Cold Rooms/Freezers (Compressors, Controls, Defrost, Glycol Systems) Heavy-Duty Grinders, Mixers, Cutters, and Food Processing Machinery. Strong Fundamentals: Excellent understanding of mechanical systems (gearboxes, bearings, belts, chains, pneumatics), electrical systems (single & three-phase power, controls, basic PLC understanding), and plumbing. Safety Focus: Thorough knowledge of relevant safety protocols (Electrical, LOTO, Pressure Vessels, Working at Height). Tools: Proficiency with hand tools, power tools, electrical testing equipment (multimeter, clamp meter, megger), and welding/gas cutting (advantageous). Certifications (Highly Desirable): Boiler Operation Engineer (BOE) certificate or equivalent (mandatory in some jurisdictions). Refrigeration handling certificate (type depending on local regulations). Certified Maintenance & Reliability Professional (CMRP) or similar. Electrical License (if applicable locally). Soft Skills: Strong leadership and team management abilities. Excellent problem-solving and analytical skills under pressure. Outstanding communication (verbal & written) and interpersonal skills. Proactive, organized, and meticulous with documentation. Ability to prioritize effectively in a fast-paced, 24/7 environment. Basic computer literacy (MS Office, CMMS software). Working Conditions Primarily based in industrial kitchen/production environments (hot, humid, noisy). Requires frequent standing, walking, bending, lifting (up to 25kg), and working in confined spaces. On-call availability for emergencies outside normal hours (nights, weekends, holidays) is essential. May require travel between multiple kitchen locations if applicable. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Work Location: In person

● Job highlights Qualified Chartered Accountant (CA), Certified Internal Auditor (CIA), or MBA in Finance with 7+ years of experience in internal audit or risk consulting. Lead internal audits, provide risk advisory, supervise junior staff, and ensure compliance with regulations. Experience :- 7 - 10 Years No. of Vacancies :- 1 No. Must have key skills :- Internal Audit ● Other key skills ○ Tprm, ○ third party risk management, ○ Third Party Risk Assessment, ○ Risk Assessment, ● Job description What you’ll do The role of Asst Manager internal Audit involves leading internal audit and risk advisory engagements, ensuring compliance with regulatory standards, and enhancing operational efficiency for company. Key Responsibilities ○ Audit Leadership : Oversee internal audits, including planning, execution, and reporting, to assess the effectiveness of internal controls and risk management processes. ○ Risk Advisory : Provide insights on risk mitigation strategies, internal financial controls, and enterprise risk management frameworks. ○ Team Management : Supervise and mentor junior staff, ensuring high-quality deliverables and professional development. ○ Internal Branch Engagement : Act as a primary point of contact for all Branches, understanding their business needs and delivering tailored solutions. ○ Compliance and Standards : Ensure all audit activities comply with applicable laws, regulations, and internal policies. ● Desired Profile ○ Educational Qualifications : Qualified Chartered Accountant (CA), Certified Internal Auditor (CIA), or MBA in Finance ○ Experience : Minimum of 7 years in internal audit, risk consulting, or related fields. ○ Technical Skills : Proficiency in MS Office Suite and familiarity with ERP systems. ○ Soft Skills : Strong analytical abilities, excellent communication skills, and a client-centric approach. ○ Travel : Willingness to travel for client engagements as required. Industry type :- Management Consulting Department :- Finance & Accounting Role :-Internal Auditor Role category :- Audit & Control Employment type :- Full Time, Permanent Education :- MBA/PGDM in Any Specialization, CA in Any Specialization Job Types: Full-time, Permanent Benefits: Food provided Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Work Location: In person

Job description Job Summary:- Looking for Logistic Supervisor, Candidate will be responsible to prepare all the documents required for dispatch food,To negotiate with shipping line and the customer. Directing, optimizing and coordinating full order cycle. Handling complete cycle of dispatch and delivery, maintain record of food daily food delivery sheet. Tracking vehicle status on GPS. Maintain Vehicle Maintenance records Material outward & inward related activities and inventory management at plant and destination. Responsibilities and Duties:- Looking for Distribution executive, Candidate will be responsible for To prepare all the documents required for dispatch food,To negotiate with shipping line and the customer. Directing, optimizing and coordinating full order cycle.Handling complete cycle of dispatch and delivery,maintain record of food daily food delivery sheet. Tracking vehicle status on GPS. Maintain Vehicle Maintenance records Material outward & inward related activities and inventory management at plant and destination. Required Experience, Skills and Qualifications:- 1 to 2 Years Experience in Distribution/Logistics. Graduate/Post Graduate Benefits Salary, PF & ESI Job Type: Full-time Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Morning shift Experience: total work: 2 years (Preferred) Work Location: In person

Required Experience:- Minimum 1 Year experience Work Location:- Etcherla, Srikakulam. What Are The Duties Of A Store Assistant? Here are some typical duties of a store assistant: Greeting customers: Store assistants are often the first point of contact for customers. They greet customers warmly and make them feel welcome in the store. Providing customer service: They are knowledgeable about the products and services that a store provides. They respond to customer queries and assist them as required. Maintaining a store: Store assistants ensure that the store is clean, organized and well-stocked. This includes tasks such as dusting shelves, restocking merchandise and arranging displays. Completing sales transactions: They process sales transactions accurately and efficiently. They know how to use point-of-sale systems and other relevant technology. Handling customer issues: Store assistants often handle customer issues professionally and courteously. They identify and resolve issues quickly, and effectively, and refer more complex matters to store managers. Assisting with visual merchandising: They may create and maintain visual displays in a store. This may involve tasks such as arranging merchandise, creating signage and setting up product displays. Managing inventory: Store assistants may manage inventory levels, including monitoring stock levels and sales trends, and placing orders for new merchandise as required. Supporting store managers: Store assistants support managers with various tasks, such as rostering staff, managing payroll or creating sales reports. Job Types: Full-time, Permanent Pay: From ₹14,000.00 per month Benefits: Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Morning shift Work Location: In person

About NGO Trust - TOUCHSTONE FOUNDATION It is an independent charitable trust associated with ISKCON Bangalore is mainly into catering activities which aims to promote cooking and supply of healthy vegetarian and sattvic food in a clean and hygienic way among diverse sections of society. The trust operates Pan India through its associated trusts or through its own branches. All proceeds or profits accrued from its catering activities are 100% used for the promotion of various charitable, cultural and spiritual causes. Mission: To Provide clean and hygienic food to diverse sections of the society from kitchens across India Full Job Description Position: Food Catering Incharge Stores 1. Gender : Male 2. Age : 25+ years 3. Minimum Qualification : Graduation/Post Graduation 4. Total Experience : 3 Years+. Major Experience : Food Catering, FMCG, Food division 5. Salary : 15 to 20K. Location Req. : Gambheeram(Vizag) , Kapparada(Vizag), Srikakulam, Kakinada, Podagatlapalli (Near Ravulapalem) 1. Knowledge of BOM, GRN, LIFO, FIFO 2. Knowledge of food, non- food. Shrinkage, wastage, rat cutting, control. 3. Vendor Management and stock audit verification What you'll do In this role, you will be responsible for running multiple trusts stores, managing the employees and ensuring goals for each trust's store are met. Mainly into F&B or Food industry Enforcing board’s decisions by developing, monitoring, and enforcing policies and procedures Check products, stock situation, general repeat orders, reductions, supply, and working with the extra-net Execute the yearly planning for budgets and shop expenses Follow-up on daily/monthly/yearly financial reports and ensure that we are within the budget Review and approve all operational invoices and ensure they are submitted for payment Ensuring goals are set considering the customer is always kept first and utmost priority is given to solve the purpose of business growth and customer service Designing a new process or project or action by going extra mile to bring in positive implications on the business Need to have handled store operations and knowledge about F&B industry Should communicate information clearly and facilitate learning to diverse audiences. You must be able to effectively convey instructions to your employees so that processes are understood and followed Must have the ability to manage various accounts for the assigned region so that customer experience is enhanced and business is upscale.Ability to collect and analyze information, problem-solve, and make decisions as per the business needs You will help manage overall operations and is responsible for the effective and successful management of labor, productivity, quality control, and safety measures as established and set for the Operations Department. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Experience: total work: 3 years (Preferred) Work Location: In person Application Deadline: 15/07/2025

Experience :- 0- 2 Years (Freshers can apply) No. of Vacancies :- 2 No. Job Location:- Atchutapuram (Visakhapatnam) Srikakulam (Etcherla) Responsibilities of a Quality Executive:- The responsibilities of a quality executive can vary based on their organization’s specific needs, but typically they involve: Developing and Implementing Quality Standards: Quality executives are responsible for developing and implementing quality standards that will benefit the organization as a whole and meet customer expectations. Monitoring and Mapping Processes: Quality executives are responsible for monitoring and mapping out existing processes and making corrective action recommendations in order to increase efficiency or lower costs. Ensuring Quality of Products and Services: Quality executives are responsible for ensuring that quality standards are consistently met across the organization, from the production process to customer service. Research and Development: Quality executives are typically tasked with researching and developing new processes and procedures for achieving quality goals. Analyzing Data: Quality executives often analyze performance data and metrics to ensure that quality goals are being met. Implementing Training Programs: Quality executives are responsible for implementing training programs, either internally or externally, to ensure employees have the knowledge and skills needed to meet quality standards. Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Education: Bachelor's (Preferred) License/Certification: B.Sc. Food Technology (Required) Work Location: In person

A food production Supervisor should have commanding over all staff, as they often act as a key liaison between the many teams involved in production department and deliver excellent results. A food production Supervisor manages the daily operations of a food production in catering industry, ensuring that production targets are met and quality standards are maintained: Production planning: Develops and implements production plans, schedules, and budgets Production supervision: Oversees a team of production personnel and ensures they meet production targets Quality assurance: Ensures that production activities comply with quality standards Safety and compliance: Ensures compliance with safety guidelines and company regulations Performance review: Conducts performance reviews and provides feedback to employees Equipment maintenance: Evaluates equipment and machinery performance and takes action to address any issues Record keeping: Maintains accurate records and documents related to production Production improvement: Identifies areas for improvement in production processes and collaborates with the production team to implement corrective actions Training: Trains and mentors production staff to enhance their skills and knowledge Job Type: Full-time Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Rotational shift Experience: total work: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Overnight Shift (Preferred) Work Location: In person Application Deadline: 31/07/2025

Job description Job Summary:- Looking for Logistic Supervisor, Candidate will be responsible to prepare all the documents required for dispatch food,To negotiate with shipping line and the customer. Directing, optimizing and coordinating full order cycle. Handling complete cycle of dispatch and delivery, maintain record of food daily food delivery sheet. Tracking vehicle status on GPS. Maintain Vehicle Maintenance records Material outward & inward related activities and inventory management at plant and destination. Responsibilities and Duties:- Looking for Distribution executive, Candidate will be responsible for To prepare all the documents required for dispatch food,To negotiate with shipping line and the customer. Directing, optimizing and coordinating full order cycle.Handling complete cycle of dispatch and delivery,maintain record of food daily food delivery sheet. Tracking vehicle status on GPS. Maintain Vehicle Maintenance records Material outward & inward related activities and inventory management at plant and destination. Required Experience, Skills and Qualifications:- 1 to 2 Years Experience in Distribution/Logistics. Graduate/Post Graduate Benefits Salary, PF & ESI Job Type: Full-time Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Morning shift Experience: total work: 2 years (Preferred) Work Location: In person

A food production Supervisor should have commanding over all staff, as they often act as a key liaison between the many teams involved in production department and deliver excellent results. A food production Supervisor manages the daily operations of a food production in catering industry, ensuring that production targets are met and quality standards are maintained: Production planning: Develops and implements production plans, schedules, and budgets Production supervision: Oversees a team of production personnel and ensures they meet production targets Quality assurance: Ensures that production activities comply with quality standards Safety and compliance: Ensures compliance with safety guidelines and company regulations Performance review: Conducts performance reviews and provides feedback to employees Equipment maintenance: Evaluates equipment and machinery performance and takes action to address any issues Record keeping: Maintains accurate records and documents related to production Production improvement: Identifies areas for improvement in production processes and collaborates with the production team to implement corrective actions Training: Trains and mentors production staff to enhance their skills and knowledge Job Type: Full-time Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Rotational shift Experience: total work: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Overnight Shift (Preferred) Work Location: In person Application Deadline: 31/07/2025

Required Experience:- Minimum 1 Year experience Work Location:- Etcherla, Srikakulam. What Are The Duties Of A Store Assistant? Here are some typical duties of a store assistant: Greeting customers: Store assistants are often the first point of contact for customers. They greet customers warmly and make them feel welcome in the store. Providing customer service: They are knowledgeable about the products and services that a store provides. They respond to customer queries and assist them as required. Maintaining a store: Store assistants ensure that the store is clean, organized and well-stocked. This includes tasks such as dusting shelves, restocking merchandise and arranging displays. Completing sales transactions: They process sales transactions accurately and efficiently. They know how to use point-of-sale systems and other relevant technology. Handling customer issues: Store assistants often handle customer issues professionally and courteously. They identify and resolve issues quickly, and effectively, and refer more complex matters to store managers. Assisting with visual merchandising: They may create and maintain visual displays in a store. This may involve tasks such as arranging merchandise, creating signage and setting up product displays. Managing inventory: Store assistants may manage inventory levels, including monitoring stock levels and sales trends, and placing orders for new merchandise as required. Supporting store managers: Store assistants support managers with various tasks, such as rostering staff, managing payroll or creating sales reports. Job Types: Full-time, Permanent Pay: From ₹14,000.00 per month Benefits: Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Morning shift Work Location: In person

About NGO Trust - TOUCHSTONE FOUNDATION It is an independent charitable trust associated with ISKCON Bangalore is mainly into catering activities which aims to promote cooking and supply of healthy vegetarian and sattvic food in a clean and hygienic way among diverse sections of society. The trust operates Pan India through its associated trusts or through its own branches. All proceeds or profits accrued from its catering activities are 100% used for the promotion of various charitable, cultural and spiritual causes. Mission: To Provide clean and hygienic food to diverse sections of the society from kitchens across India Full Job Description Position: Food Catering Incharge Stores 1. Gender : Male 2. Age : 25+ years 3. Minimum Qualification : Graduation/Post Graduation 4. Total Experience : 3 Years+. Major Experience : Food Catering, FMCG, Food division 5. Salary : 15 to 20K. Location Req. : Gambheeram(Vizag) , Kapparada(Vizag), Srikakulam, Kakinada, Podagatlapalli (Near Ravulapalem) 1. Knowledge of BOM, GRN, LIFO, FIFO 2. Knowledge of food, non- food. Shrinkage, wastage, rat cutting, control. 3. Vendor Management and stock audit verification What you'll do In this role, you will be responsible for running multiple trusts stores, managing the employees and ensuring goals for each trust's store are met. Mainly into F&B or Food industry Enforcing board’s decisions by developing, monitoring, and enforcing policies and procedures Check products, stock situation, general repeat orders, reductions, supply, and working with the extra-net Execute the yearly planning for budgets and shop expenses Follow-up on daily/monthly/yearly financial reports and ensure that we are within the budget Review and approve all operational invoices and ensure they are submitted for payment Ensuring goals are set considering the customer is always kept first and utmost priority is given to solve the purpose of business growth and customer service Designing a new process or project or action by going extra mile to bring in positive implications on the business Need to have handled store operations and knowledge about F&B industry Should communicate information clearly and facilitate learning to diverse audiences. You must be able to effectively convey instructions to your employees so that processes are understood and followed Must have the ability to manage various accounts for the assigned region so that customer experience is enhanced and business is upscale.Ability to collect and analyze information, problem-solve, and make decisions as per the business needs You will help manage overall operations and is responsible for the effective and successful management of labor, productivity, quality control, and safety measures as established and set for the Operations Department. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Experience: total work: 3 years (Preferred) Work Location: In person Application Deadline: 15/07/2025

Experience :- 0- 2 Years (Freshers can apply) No. of Vacancies :- 2 No. Job Location:- Atchutapuram (Visakhapatnam) Srikakulam (Etcherla) Responsibilities of a Quality Executive:- The responsibilities of a quality executive can vary based on their organization’s specific needs, but typically they involve: Developing and Implementing Quality Standards: Quality executives are responsible for developing and implementing quality standards that will benefit the organization as a whole and meet customer expectations. Monitoring and Mapping Processes: Quality executives are responsible for monitoring and mapping out existing processes and making corrective action recommendations in order to increase efficiency or lower costs. Ensuring Quality of Products and Services: Quality executives are responsible for ensuring that quality standards are consistently met across the organization, from the production process to customer service. Research and Development: Quality executives are typically tasked with researching and developing new processes and procedures for achieving quality goals. Analyzing Data: Quality executives often analyze performance data and metrics to ensure that quality goals are being met. Implementing Training Programs: Quality executives are responsible for implementing training programs, either internally or externally, to ensure employees have the knowledge and skills needed to meet quality standards. Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Morning shift Education: Bachelor's (Preferred) License/Certification: B.Sc. Food Technology (Required) Work Location: In person

Job Description:- Key Responsibilities:- Audit Leadership Risk Advisory Team Management Internal Branch Engagement Compliance and Standards Job highlights:- Experience :- 7 - 10 Years Must have key skills :- Internal Audit Travel allowance Maternity benefits in mediclaim policy Health insurance Employee state insurance Mobile bill reimbursements Leave encashment Provident fund Maternity leaves Paternity leaves

Job Title : Donor Care Center Executive Location: Gambheeram Department : DCC Reports To : Donor Care Manager Job Summary: The Donor Care Center Executive plays a crucial role in maintaining strong relationships with donors and patrons while ensuring smooth financial and devotional engagement processes. The role involves issuing 80G receipts, reconciling donations, facilitating donor participation in temple activities, and addressing donor queries with professionalism and care. Key Responsibilities: Donation Management: Timely issuance of 80G tax exemption receipts to donors.Maintain accurate records of donations and ensure proper documentation.Perform regular donation reconciliation with accounts and fundraising teams. Donor Engagement & Communication: Keep donors and patrons informed about temple activities through emails, phone calls, and other communication channels.Encourage donors to participate in devotional programs, seva opportunities, and charitable initiatives.Maintain an updated donor database for effective engagement. Query & Grievance Handling: Professionally and promptly address donor inquiries regarding donations, receipts, and temple activities.Resolve donor concerns with empathy and efficiency to ensure a positive donor experience. Devotional & Charitable Activities Facilitation: Coordinate with temple departments to involve donors in pujas, rituals, and philanthropic projects.Motivate donors to contribute beyond monetary donations by engaging in spiritual activities. Reporting & Compliance: Ensure compliance with tax regulations (80G, FCRA if applicable) related to donations.Generate periodic reports on donor contributions and engagement metrics. Qualifications & Skills: Bachelor’s degree in Commerce, Business Administration, or related field.Prior experience in donor relations, fundraising, or customer service (preferred).Strong communication skills (written & verbal) for donor interactions.Proficiency in MS Office (Excel, Word) and database management.Basic knowledge of accounting and tax-related processes (80G) is a plus.Empathetic, patient, and service-oriented attitude towards donors.Ability to multitask and work in a spiritually driven environment. Work Environment: The role involves working in a temple/religious organization with a focus on devotional service and philanthropy.May require occasional weekend/evening work during special temple events. Performance Metrics: Timely issuance of 80G receipts (100% accuracy).Donor satisfaction and retention rates.Successful resolution of donor queries and grievances.Increase in donor participation in devotional activities. SALARY BUDGET: 15000 to 20000 Net Take Home Job Types: Full-time, Permanent Pay: From ₹15,000.00 per month Benefits: Cell phone reimbursement Health insurance Leave encashment Paid sick time Provident Fund Work Location: In person Application Deadline: 25/07/2025