253 Wastage Control Jobs

Role & responsibilities Staff Management: Hire, train, schedule, and supervise kitchen staff, including line cooks, prep cooks, and sous chefs. Menu Development: Design and develop innovative menus, create new dishes, and standardize recipes to maintain quality and consistency. Kitchen Operations: Oversee daily kitchen operations, including food preparation, plating, and service, ensuring high culinary standards. Budgeting and Cost Control: Manage kitchen budgets, control food costs, monitor inventory, minimize waste, and adjust pricing or portion sizes to maintain profitability. Food Safety and Sanitation: Ensure strict adherence to health and safety regulations and maintain a clean, organized, and safe working environment. Vendor Relations: Establish and maintain strong relationships with suppliers to source high-quality ingredients at competitive prices. Collaboration: Work closely with other departments, such as front-of-house staff and restaurant management, to ensure a seamless dining experience for guests. Innovation: Stay updated on food trends, identify new culinary techniques, and incorporate new ingredients and presentations to keep the menu fresh and exciting. Equipment Management: Ensure the optimal performance and maintenance of kitchen equipment. Essential Skills Culinary Expertise: Strong cooking skills and in-depth knowledge of culinary arts and techniques. Leadership and Management: The ability to lead, motivate, and manage a team effectively. Business Acumen: Skills in budgeting, financial management, and cost control to ensure the profitability of the kitchen. Communication: Excellent communication skills for interacting with staff, management, and vendors. Organizational Skills: Strong organizational and time management skills to oversee various aspects of the kitchen. Analytical Skills: Ability to analyze food costs, inventory, and performance metrics to make informed decisions. Preferred candidate profile Must be an expert and willing to join asap. Contact HR HEAD, Mr. Sresth Gaikwad @9236472875 (Between 11:30 AM - 5:30 PM) Share your resume on Whatsapp on the same number mentioned.

The Indian Hotels Company Limited is looking for Pastry Chef to join our dynamic team and embark on a rewarding career journey Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying. Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Champions

Chai Break is looking for Assistant Manager Catering Sales to join our dynamic team and embark on a rewarding career journey Ensuring company policies are followed. Optimizing profits by controlling costs. Hiring, training and developing new employees. Resolving customer issues to their overall satisfaction. Maintaining an overall management style that follows company best practices. Providing leadership and direction to all employees. Ensuring product quality and availability. Preparing and presenting employee reviews. Working closely with the store manager to lead staff. Overseeing retail inventory. Assisting customers whenever necessary. Organizing employee schedule. Ensuring that health, safety, and security rules are followed. Ensuring a consistent standard of customer service. Motivating employees and ensuring a focus on the mission. Maintaining merchandise and a visual plan. Maintaining stores to standards, including stocking and cleaning. Completing tasks assigned by the general manager accurately and efficiently. Supporting store manager as needed.

Manage day-to-day operations of the kitchen Ensure high quality and consistency in production & presentation of all menu items as per the standardized recipes of the brand Menu planning, recipe standardization, cost control & wastage reduction

You will have the responsibility for the profitability and overall operaon of the restaurants of Hongs Kitchen A majority of time will be spent in leading the team to meet Guest expectations and training new members as required. You will have to be creative in building sales programs to leverage business opportunities and thus create a competitive spirit and atmosphere of pride. Responsibilities Leads Operational Excellence and the Guest Experience: a) To ensure self and team handles all Guest concerns b) To responds to all Guest feedback with action plans to address opportunities c) To coach team on hospitality standards d) To communicate Guest feedback to the team and involve in action plans to resolve issues e) To empower the team to satisfy Guest needs and resolve concerns f) To ensures all training and reference materials are available and used by the team g) To execute processes that ensure the restaurant meets safety and sanitation standards h) To execute processes that ensure inside and outside cleanliness standards are met i) To ensure all shifts are appropriately staffed to achieve service with speed goals Builds Team Talent: a) To handle all employee concerns with a sense of urgency b) To treat all team members fairly and with respect c) To provide coaching to team members to improve performance and ensure their growth. d) To recognize team members for demonstrating desired behaviour and performance e) To ensure no team members is placed in position until all training is complete f) To provide regular communication to team including goals and results g) To use team member feedback to improve restaurant performance h) To source, trains, retains, and develops team members that improve the Guest experience i) To execute team service through effective scheduling, cross training, and deployment j) To hold team members accountable for their behaviour and performance k) To delegate appropriately to team based on their skill level l) To execute development plans for talented team members to grow their career m) To maintain appropriate staffing levels to meet business needs Drives Sales Growth: a) Owns local store marketing in trade area, becoming integrated into the community b) Executes new product rollouts including team training, marketing, and sampling c) Sets goals and tracks results d) Involves ensure team by communicating goals, results, and acon plans e) Ensures each shift is appropriately staffed to meet hospitality with speed goals f) Ensures the restaurant is well maintained including cleanliness g) Ensure all products are available to Guests every shift and execute all products to standard h) Utilizes appropriate suggestive selling i) Manages Profit & Loss and Restaurant Compliance: j) Takes accountability for all controllable profit line items on P&L Plans and Communicates: a) Discusses shift plan with team b) Involves ensure team by communicating goals, results, and acon plans c) Makes adjustments to assignments during the shift to achieve goals d) Ensures each shift is appropriately staffed to meet hospitality with speed goals Qualifications and requirements • You should have around 2-3 years’ of relevant experience in Retail/ QSR Industry at Managerial Level • Hotel Management Degree/Diploma AND... Ability to drive business growth through leveraging deep consumer/customer insights Appetite to learn quickly and work with a sense of urgency Result oriented, hands on approach, quick acon approach Excellent Communication Skills, Conflict Management Skills, Team Building Skills & Problem Solving Skills

BHM with 8+ years of relevant Experience in food production. Preferring candidates from Retail industry. Work location will be in Palakkad ,Kerala.

Role & responsibilities Food Production Developing and delivering course material, curricula, and syllabi. Conducting research, publishing papers, and attending conferences. Supervising, advising, and mentoring graduate students preparing them for interview ,preparing guest lunch, involving in bulk cooking for events .guiding students for competitions preparing innovative desserts for the guest and top management people. having knowledge about nutritional values preparing healthy diets. Preferred candidate profile must be a graduate in hotel management with post graduation in any stream .industry experience is must Perks and benefits As per norms

Designation: Brand Chef/Corporate Chef | Bandra, Mumbai Contact Person: Alina Khan (8976100847 or alinamayvent@gmail.com) About the role: Were looking for a Brand Chef / Corporate Chef who can establish a scalable, performance-driven culinary culture from the ground up. The role involves creating innovative recipes that can be standardized and rolled out across multiple outlets, setting up a central kitchen/factory for efficient operations, and spearheading the development of new F&B brands. Role & responsibilities Well Versed in Continental & Authentic Italian Cuisine with a specialization in Neapolitan pizza making and innovation. A background in Pan Asian, Indian, Mediterranean and Mexican Cuisine is a bonus. Experience across butchery, confectionery, bakery production, handling hot and cold sections across kitchens. Experience with central production, SKU and product standardisation, food science and factory led operations. High energy, focused drive and flair for research & development and production innovation. Recipe Creation With Yield Factor, Food Cost Optimisation, Menu Engineering & Analysis Process oriented thinking and proficiency required to ensure streamlined operations across all factories, central production facilities and restaurant kitchens. Preferred candidate profile Minimum 10 years of experience across fine dining, casual dining and fast casual restaurant kitchens A passion for and elaborate experience for training and development of talent across central product and customer facing units. In depth knowledge and experience of kitchen operations, food safety and hygiene, kitchen layout designing, leadership and team management. Commitments: Reporting to: CEO Working culture: 6 days Location: Bandra Proposition - An Opportunity to work directly with the promoters and senior management of the company and contribute to the value creation process for the organization and yourself by helping to build an ultra high caliber food brand.

Key Responsibilities: Supervise and coordinate daily bakery kitchen activities, including prep, baking, and finishing. Ensure food quality, presentation, and consistency meet company standards. Monitor inventory levels and coordinate with procurement to maintain adequate stock. Train, manage, and schedule kitchen staff, including bakers, prep cooks, and helpers. Enforce health, safety, and sanitation regulations in accordance with local and company policies. Assist in recipe development, portion control, and cost management. Maintain equipment and ensure proper operation and cleanliness of the kitchen. Address and resolve issues related to production, staff performance, or quality concerns. Monitor baking timelines and manage workflow to meet production and delivery deadlines. . Apply - hr@modyuniversity.ac.in

The production foreman is responsible for overseeing the operations of corrugation and converting machines. This includes having a thorough knowledge and operating skills in Corrugation, Sheet pasting, Diecut, stitching, and RS4 Machines. It is essential to ensure job approval, provide operator training, and achieve production targets with high quality standards. Planning and utilizing equipment and manpower efficiently is a key aspect of the role. The production foreman will be required to coordinate with planning, quality, store, and design departments to ensure smooth operations. Conducting process audits, taking corrective actions, and analyzing production losses to control wastage are part of the responsibilities. Using why-why analysis to solve problems, implementing and maintaining production formats and standard operating procedures (SOP) are crucial tasks. Additionally, the production foreman must check and adjust process parameters if any abnormalities are found at any stage. Ensuring that safety rules are followed at all times and maintaining hygiene and good housekeeping in the production area are essential for a safe and efficient working environment. This is a full-time position based in Najafgarh, New Delhi - 110043, Delhi. A Bachelor's degree is preferred for this role. Day shift availability is also preferred for this position. For more information, contact Angel at 9599818938.,

Responsibilities: * Manage staff & menu planning * Oversee restaurant operations * Ensure food quality & customer satisfaction * Control wastage & P&L * Supervise shifts & floors

Managing overall operations, ensuring production targets, quality standards, cost efficiency, workforce development, and regulatory compliance. Responsible for driving growth, innovation, and continuous improvement in all aspects of the plant. Required Candidate profile Strong background in recycling, plastic processing, panel/board manufacturing. B.E./B.Tech in Mechanical, Chemical, Industrial or Production Engineering (MBA preferred).

Indian CDP and all the responsibilities going with the designation Required Candidate profile Diploma holder and 10 years of experience Perks and benefits Free Accommodation

Designation Chief Delight Officer/Senior Chief Delight Officer Requirements Proven work experience as a Kitchen/Restaurant Manager, Kitchen/Restaurant General Manager, Store Manager, Hospitality Manager or similar role. To Lead and manage the entire functioning of the kitchen: Able to manage a 7 12 Team Size. Achieving Kitchen Top Line & Bottom Line Creating a great customer pool and maintaining with the high retention and ratings in own and aggregator platforms. Recruiting, Training and developing the people in the kitchen to the next level using the right tools. Managing P&L, Controlling the expenses within the budget and delivering profitability. Maintaining the inventory at the kitchen level without any discrepancies. Ensuring the compliance of team health and safety. Managing the marketing promotion at kitchen level to ensure better customer ratings. Handling customer complaints and giving the right solution on TAT. Managing SLM brands to make the direct profit in the kitchen Managing the internal process & new launch audits to show the best operation excellence. Maintain license of the kitchen to handle the external audits (Gov.) Maintaining and tracking the employee attendance at the kitchen Plan & complete the kitchen level Training Good Communication skills & able to respond on mail.

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.

Jubilant Foodworks Limited is looking for Executive Chef|ME1|10002 to join our dynamic team and embark on a rewarding career journey Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

Managing overall operations, ensuring production targets, quality standards, cost efficiency, workforce development, and regulatory compliance. Responsible for driving growth, innovation, and continuous improvement in all aspects of the plant. Required Candidate profile Strong background in recycling, plastic processing, panel/board manufacturing. B.E./B.Tech in Mechanical, Chemical, Industrial or Production Engineering (MBA preferred).

Train and supervise staff Ensure all food safety procedures are strictly adhered to Work closely with management Implement appropriate strategies to improve sales Audit inventory levels to ensure product availability Required Candidate profile • Excellent interpersonal communication skills • Exceptional organization and leadership skills • Dependable and reliable Perks and benefits Accommodation will also be provided

Private Chef Luxury Household Location: Pune / Mumbai Experience Required: 10 – 20 years Employment Type: Full-time (Residential / Travel flexibility required) About the Role We are seeking a highly skilled and experienced Private Chef to join a prominent household. The role requires exceptional culinary expertise, adaptability across cuisines, and the ability to manage high standards of service for family and guests. This is not a typical hotel/restaurant role — it demands discretion, flexibility, and creativity in a private luxury environment. Key Responsibilities Plan and execute daily menus tailored to family preferences and dietary requirements. Prepare a wide variety of cuisines (Indian / European / Pan-Asian / Mediterranean or any specialty). Manage sourcing of premium ingredients and maintain vendor relations. Ensure consistency, hygiene, and quality at the highest standards. Manage kitchen operations, including stock control, staff (if any), and equipment maintenance. Cater for private dinners, parties, and high-profile gatherings. Travel with the family as required for events or extended stays. Desired Candidate Profile 10+ years of professional experience as an Executive Chef / Sous Chef / Private Chef . Expertise in at least one global cuisine , with ability to adapt across multiple styles. Prior experience in luxury hotels, fine dining restaurants, or private residences. Strong knowledge of nutrition, dietary needs, and menu customization . Highly discreet, professional, and flexible with schedules and travel. Excellent organizational and kitchen management skills.

- Supervise and evaluate performance of production personnel (Supervisors, Workers etc.) - Analysis on downtime by using some quality tools. - Wastage analysis and action plan accordingly. Required Candidate profile - Excellent organizational and leadership skills - Knowledge of documentation like PPQC , PQC , maintenance sheets, 4 M Change, Why-Why analysis. - Deep knowledge of production management.

Menu Development Staff Management Food & Quality Control Inventory & Purchasing Sanitation & Safety Financial Management Collaboration

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

Key Value Add of the Supervisor (with Tally Prime & Excel Skills) Strong command in Tally Prime (Production+inventory) Advanced Excel MIS reporting & analysis skills Ability to supervise staff,ensure compliance, reduces wastage, Improves accuracy Gratuity Provident fund Annual bonus

Overall operations of the Stores 1.To plan and carry out operations of the store so as to maintain smooth functioning of the store with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow. 3. Execution of Shift in the Store as per the agreed plan. 4. Planning for staff deployment during the shift. 5. Carry out local sales Marketing like door hanging, Newspaper insertion, Corporate calling. 6. To carry out staff meeting at periodic intervals and ensure motivation of the team. 7. Preparing different kinds of reports on food cost, inventory, wastage, P&L. 8. Candidate will be responsible for handling Day to day operations, shift Management, Inventory, Food Cost etc Regards Daniyal - 9220923306 Preeti - 9958488601 Geetanshi - 8510818808

Leon's India is Cooking Up a New Opportunity! Do numbers excite you as much as good food does? Are you the kind of person who can spot wastage before it even happens? If yes, then you might just be the perfect recipe were looking for! Were on the hunt for an F&B Controller to join our Quick Service Restaurant (QSR) team someone who can balance the books while we balance the flavors! What’s on Your Plate? Keep a sharp eye on cost control & inventory (no overstock, no wastage!) Whip up financial reports that make numbers easy to digest Collaborate with procurement, kitchen & ops to keep efficiency sizzling Stir in process improvements & compliance that ensure smooth operations Our Ideal Ingredient 3–6 years of experience in F&B cost control (QSR industry = bonus points ) Strong recipe costing & inventory management skills Tech-savvy with MS Excel, POS & ERP systems (SAP/Oracle) Detail-oriented, analytical, and thrives in a fast-paced QSR environment Extra Spice (Preferred Skills) Multi-outlet QSR exposure Menu engineering know-how Negotiation & vendor management flair Financial integrity (with a pinch of creativity!) If you’re ready to be the secret ingredient in our success story, we’d love to meet you!