253 Wastage Control Jobs - Page 10

Operations Management: Oversee the daily operations of the restaurant, ensuring smooth workflow and compliance with company standards. Monitor inventory, order supplies, and manage budgets effectively. Ensure adherence to food safety and health regulations. Team Leadership Recruit, train, and supervise staff, fostering a positive work environment. Schedule shifts, delegate tasks, and manage team performance. Provide coaching and feedback to enhance team productivity and service quality. Customer Service Excellence Maintain high standards of customer service to ensure guest satisfaction. Address and resolve customer complaints promptly and professionally. Collect and analyze customer feedback to improve service quality. Financial Performance Manage restaurant budgets, including sales targets, labor costs, and operational expenses. Analyze financial data to identify areas for improvement and implement cost-saving measures. Develop and execute strategies to increase revenue and profitability. Marketing and Promotions Coordinate marketing activities, including promotions, events, and social media campaigns.

We refer to an opening for the Shift Manager (QSR/FOOD) position in our company Theobroma Foods PVT Ltd. to be based in Anand, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent offerings, including brownies, cakes, desserts, chocolates, breads, and savories. From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries with stores in over 20 cities. Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country. For More Information about the Company: LinkedIn - https://www.linkedin.com/company/theobroma-foods-private-limited/ Website - https://theobroma.in/ Facebook - https://www.facebook.com/theobromaindia/ Instagram - https://www.instagram.com/theobromapatisserie/?hl=en YouTube - https://www.youtube.com/@theobromapatisserieindia JOB DESCRIPTION: To conduct the briefs of the team members at the commencement of the shift Open or close the restaurant (when responsible for the first or last shift) To check the table set up, cleanliness, AC temperature at the commencement of Shift To supervise and guide the team members in performing their work Delegate tasks to restaurant staff and supervise their performance Manage dining reservations Maintain a fully stocked inventory and order food supplies, as needed To promote and upsell the special menus and services Arrange to have shifts covered (e.g. when employees take time off) Help staff resolve on-the-job challenges Track daily costs and revenues Balance the cash register at the end of the shift Coordinate with suppliers as they deliver food product orders Ensure client satisfaction and gracefully handle any complaints To check the restaurant set up at the commencement of the shift To take feedback about customer satisfaction levels and to compile the guest history regarding their preferences, special requirements, etc To approve the stores' requisitions of the various items required at a restaurant Inform the next Shift Manager about pending tasks Report maintenance and training needs. To plan and prepare the action plan for handling busy operations time To check with the kitchen team regarding the shortage and/or unavailable menu items and to inform the same to team members accordingly To comply with all health and safety regulations To maintain the logbook and to make necessary entries for further prompt action ADMINISTRATIVE JOB DESCRIPTION: To approve leaves of the team members To prepare the duty roster of the team members of a restaurant To conduct the training for team members as per the training calendar Reporting to: Area Manager & General Manager Outlet Location Unit No 03, Besides The Raymond shop, Radhaswami Sayujya, opp. : V C Patel School, Mahadev, Vallabh Vidyanagar, Anand, Gujarat 388120 Shift Timing: 7 AM to 4 PM & 3 PM to 12 PM In that context, please let us know the following: 1. Your interest in working with Theobroma Foods Pvt. Ltd. (Y/N) 2. Present CTC In Lacs per annum (Fixed + Variable separately) 3. Expected CTC in Lacs per annum 4. Detailed CV in Word format (very important). 5. Last 3 months salary slip 6. Notice period. 7. Current Job Location 8. Willingness to be stationed at Anand, Gujarat? (Y/N) 9. If you have ever applied to/contacted by any consultant or b Theobroma Foods Pvt. Ltd. for any positions in their organization. (Y/N). If yes, give details. 10. Kindly inform us of any physical handicap or critical illness, if any, which may affect your work. 11. Please send details of any kind of bond you might have signed with your current organization (for training, non-compete, non-disclosure, etc) Kindly reply to all the questions in the e-mail to take your candidature forward. Please treat this as urgent and reply under the same subject line. Kindly send your updated resume to sujal.patel@theobroma.in Alternatively, you can share it via WhatsApp at 97121 48353. Regards Sujal Patel Manager HR +91- 97121 48353 sujal.patel@theobroma.in THEOBROMA FOODS PVT. LTD. Block/Survey No 26,27,40 & 41, Sector -3, Akshar Industrial Park, Opp, Zydus Cadila Pharma, Village: Vasna Chacharavadi, Changodar, Tal: Sanad, Dist: Ahmedabad 382213, Gujarat, India.

We refer to an opening for the Outlet Manager / Assistant Outlet Manager (QSR/FOOD) position in our company Theobroma Foods PVT Ltd. to be based in Anand, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent offerings, including brownies, cakes, desserts, chocolates, breads, and savories. From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries with stores in over 20 cities. Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country. For More Information about the Company: LinkedIn - https://www.linkedin.com/company/theobroma-foods-private-limited/ Website - https://theobroma.in/ Facebook - https://www.facebook.com/theobromaindia/ Instagram - https://www.instagram.com/theobromapatisserie/?hl=en YouTube - https://www.youtube.com/@theobromapatisserieindia JOB DESCRIPTION: To prepare the long-term plan of managing the restaurant To plan and prepare the calendar for various events and festivals To coordinate daily Front of the House and Back of the House restaurant operations To deliver superior service and maximize customer satisfaction To respond efficiently and accurately to customer complaints To regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products Manage restaurants good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses To conduct the survey of similar restaurants for continual betterment in terms of revenue To decide the advertisement and publicity plans for promotion of restaurant To track the ratings of the restaurant on various web portals viz Trip Advisor and to implement the measures for improving the same To work out the rate contracts with corporate customers To maintain the inventory of all the items of the restaurant and to report shortage or loss of the items if any To take feedback about customer satisfaction levels and to compile the guest history regarding their preferences, special requirements etc To comply with all health and safety regulations ADMINISTRATIVE JOB DESCRIPTION: To approve leaves of the team members To prepare duty roster of the team members of restaurant To conduct the training for team members as per the training calendar To conduct performance appraisal of the team members To work out increments, promotions, transfers etc of the employees Reporting to: Area Manager & General Manager Outlet Address: Unit No 03, Besides The Raymond shop, Radhaswami Sayujya, opp. : V C Patel School, Mahadev, Vallabh Vidyanagar, Anand, Gujarat 388120 Shift Time: 7 AM to 4 PM / 3 PM to 12 PM In that context, please let us know the following: 1. Your interest in working with Theobroma Foods Pvt. Ltd. (Y/N) 2. Present CTC In Lacs per annum (Fixed + Variable separately) 3. Expected CTC – in Lacs per annum 4. Detailed CV in Word format (very important). 5. Last 3 months salary slip 6. Notice period. 7. Current Job Location 8. Willingness to be stationed at Anand, Gujarat? (Y/N) 9. If you have ever applied to/contacted by any consultant or by Theobroma Foods Pvt. Ltd. for any positions in their organization. (Y/N). If yes, give details. 10. Kindly inform us of any physical handicap or critical illness, if any, which may affect your work. 11. Please send details of any kind of bond you might have signed with your current organization (for training, non-compete, non-disclosure, etc) Kindly reply to all the questions in the e-mail to take your candidature forward. Please treat this as urgent and reply under the same subject line. Kindly send your updated resume to sujal.patel@theobroma.in Alternatively, you can share it via WhatsApp at 97121 48353. Regards Sujal Patel Manager – HR +91- 97121 48353 sujal.patel@theobroma.in THEOBROMA FOODS PVT. LTD. Block/Survey No – 26,27,40 & 41, Sector -3, Akshar Industrial Park, Opp, Zydus Cadila Pharma, Village: Vasna Chacharavadi, Changodar, Tal: Sanad, Dist: Ahmedabad – 382213, Gujarat, India.

Role & responsibilities Assists in management of day-to-day operations by managing labour, counting inventory and supplies, and developing the restaurant team Analyzes sales, labour, inventory and controllables on a continual basis, and takes corrective action to meet or achieve daily or weekly margin and sales growth targets Ensures that facility and equipment are maintained to company standards on a day-to-day basis Supervises others efficiently and coordinates their work Assists in management of day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant team Ensures health and safety compliances, and company safety and security policies are met Assists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions Preferred candidate profile

Role & responsibilities Conduct briefings, share targets & updates with team members. Assists in management of day-to-day operations by managing labour, counting inventory and supplies, and developing the restaurant team Ensures that facility and equipment are maintained to company standards on a day-to-day basis Supervises others efficiently and coordinates their work Assists in management of day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant team Ensures health and safety compliances, and company safety and security policies are met Assists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions Preferred candidate profile Candidate with 1-3 years in QSR industry / BHM fresher

candidate for all accounting work, cost accounting for waste controlling and cost controlling, gst tds expert

1) Great knowledge about food, and leadership quality to lead a central kitchen unit. 2) Prepare, cook, train others on the required dishes. (Authentic Indian veg snacks like Samosa, Sandwich etc) 3) Setting the SOP and New menu planning

REQUIRED SENIOR RESTAURANT MANAGER Perks and benefits PLUS COMMISSION ON SALES

Role & responsibilities Preferred candidate profile Manage shifts in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency and profit. Responsible for execution of One-System Workplace Health and Safety during their shift. Ensure employees under their control are observing safety procedures and that any hazardous situations are rendered safe. The shift manager has authority and responsibility for safety over contractors, customers and other visitors when they are on company property. Assist the Restaurant General Manager to achieve CHAMPS Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service. Ensure that controls and procedures are implemented on each shift under their control to protect the security of employees and company funds. Assist the Restaurant General Manager to effectively recruit and select Team Members using company systems. Allocate responsibilities to each employee on shift and monitor performance accordingly. Ensure tasks are only undertaken by those employees certified to perform them. Ensure that employees follow correct maintenance procedures in accordance with the established maintenance roster and advise the Restaurant General Manager of any repairs or maintenance required within the restaurant.

Responsibilities: * Ensure guest satisfaction through exceptional service & cleanliness * Manage restaurant operations from menu planning to shift management * Oversee food & beverage production & presentation Food allowance Health insurance Annual bonus

Role & responsibilities Assist in the preparation and baking of a wide range of bakery items including breads, pastries, cookies, and cakes. Support the Head Baker in planning daily production schedules. Supervise and train junior bakery staff to ensure consistent quality and adherence to recipes. Ensure all bakery items are produced in a timely and efficient manner. Monitor stock levels and assist with inventory control and ordering of supplies. Uphold cleanliness and hygiene standards in compliance with food safety regulations. Participate in new product development and testing. Maintain equipment and report any maintenance needs. the development and testing of new products Step into leadership role in the absence of the Head Baker. Preferred candidate profile Culinary degree or certification in Baking and Pastry Arts preferred. Minimum 8 years of experience in a commercial or artisan bakery, with at least 4 year in a supervisory role. Strong knowledge of baking techniques, fermentation, and ingredient functions. Ability to work early mornings, weekends, and holidays as required. Excellent organizational and leadership skills. Creative flair with attention to detail. Strong communication and team collaboration skills.

Job Description: Description Performance Indicators Production Planning & Ware housing Overseeing overall Procurement activities. Implementing effective techniques to bring efficiency in operations. Improve quality standards & achieve maximum cost savings. Handling stores operations ensuring optimum inventory levels to achieve maximum cost savings without hampering the production & distribution process. Zero stock out situations Feedback from operations team Yield report Internal & external Audits Commissary Scorecard Inventory Holding Supply Chain Management Sustaining the existing network & managing the supply chain for items, ensuring timely distribution of the merchandise to the stores. Monitoring availability of stock, making appropriate arrangements to ensure on time deliveries; Managing logistics operations, involving and coordinating with various & other external agencies to achieve seamless & cost- effective transport solutions. No stock out Qtrly feedback from operations team Budget controls as per actual budgets Internal & External Audits Quality Assurance To insure the quality parameters to be followed during the operations. Customer (Internal / external) Satisfaction Commissary Scorecard Meeting all internal audit requirements. Operations & Management Identifying areas of obstruction/breakdowns and taking steps to rectify the equipment through application of trouble shooting tools. Coordinating and planning the logistic need for the region and other regional commissaries. Ensuring optimum utilization of manpower and machinery towards the output. Ensuring good manufacturing practices are being followed and ensuring strict adherence to quality standards laid down by Dominos Pizza International Limited. Internal & External Audits Business partner feedbacks. KRA achievements and tracking.

Plan, organize, and supervise the daily operations of the canteen Prepare staff schedules and allocate duties. Housekeeping, Inventory Management Maintain up-to-date records related to safety, hygiene, cleanliness Prepare and manage the canteen

Role & Responsibilities :- Manage shifts in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency and profit. Responsible for execution of One-System Workplace Health and Safety during their shift. Ensure employees under their control are observing safety procedures and that any hazardous situations are rendered safe. The shift manager has authority and responsibility for safety over contractors, customers and other visitors when they are on company property. Assist the Restaurant General Manager to achieve CHAMPS Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service. Ensure that controls and procedures are implemented on each shift under their control to protect the security of employees and company funds. Assist the Restaurant General Manager to effectively recruit and select Team Members using company systems. Allocate responsibilities to each employee on shift and monitor performance accordingly. Ensure tasks are only undertaken by those employees certified to perform them. Ensure that employees follow correct maintenance procedures in accordance with the established maintenance roster and advise the Restaurant General Manager of any repairs or maintenance required within the restaurant.

1. Capable of cooking Chinese and Japanese-style Asian cuisine, Western-style cuisine which is considered an added advantage. 2. The position is considered full-time. 3. English and Hygiene will be the most important aspect. 4. Working in apartment. Required Candidate profile 1. Chinese and Japanese-style Asian cuisine, Western-style cuisine which is considered an added advantage. 2. Have Diploma or Certificate Course will be an added advantage. 3. Be honest and upright.

BAKERY CHEF Position: Chef Department: Bakery Location: Sonipat, Haryana. Salary- Up to 60K CTC Only Male Candidate is preferred Job Summary: As a Bakery Chef at Snackstime Pvt. Ltd. (A Subsidiary of Chandigarh Sweets Limited), you will be responsible for creating and producing a wide variety of baked goods, including bread, pastries, and desserts. You will manage the entire baking process, from recipe development and ingredient sourcing to production and presentation. Job Responsibilities: Recipe Development & Execution: Creating and testing new recipes for baked goods, breads, snacks, rusk, cookies, khari, etc. ensuring they meet quality standards and align with the overall concept of establishment. Ingredient Management: Sourcing high-quality ingredients, managing inventory, and placing orders as needed. Baking Process: Operating baking equipment, mixing doughs, monitoring baking times and temperatures, and ensuring consistent results. Presentation & Decoration: Decorating cakes, pastries, and other baked goods, using techniques like piping, glazing, and chocolate work to enhance visual appeal. Food Safety & Hygiene: Maintaining a clean and sanitary work environment, adhering to health and safety regulations, and ensuring all products meet food safety standards. Team Management: Supervising and training junior bakers, delegating tasks, and fostering a collaborative work environment. Inventory Management: Keeping track of ingredient stock levels, ordering supplies, and managing waste. Equipment Maintenance: Ensuring all baking equipment is properly maintained and functioning correctly. Customer Interaction: Potentially interacting with customers to discuss custom orders or special requests. Required Qualifications: Education: A high school diploma or equivalent is a common starting point, followed by specialized training through culinary schools or baking programs. Experience: Minimum 8-10 years of experience in bakery operations, preferably within the food industry (sweets, confectionery, or similar). Skills: Technical Skills: Ingredient Knowledge: Understanding flour types, sugars, fats, leavening agents, food additives and their interactions is crucial. Baking Techniques: Mastering techniques like tempering chocolate, making custards, cookies and working with delicate pastries is essential. Soft Skills: Time Management: Managing baking schedules, especially for large events. Teamwork: Collaborating with other chefs and production staff. Communication: Effectively communicating with team members and potentially with customers. Adaptability: Adjusting to different factory environments and customer requests. Creative Skills: Developing Unique Styles: Experimenting with flavors, textures, and presentations to create signature items. Innovation: Staying updated with industry trends and developing new recipes.

Roles and Responsibilities Manage daily restaurant operations, ensuring smooth service delivery to customers. Oversee inventory management, food costing, and wastage control to maintain profitability. Develop and implement strategies to improve sales growth, customer satisfaction, and employee performance. Ensure compliance with company policies, procedures, and regulatory requirements. Collaborate with other departments (e.g., marketing) to drive business results.

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise 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.

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise 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.

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise 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.

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise 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.

Management of franchise: Act as the point of contact for franchise and be the face of the company Ensure the franchisee are adhering to the company protocols & guidelines Make regular visits to the franchise to monitor performance and also to extend the require guidelines & support Operational support: Handle pre-launch & Post launch operations of the franchise. Setup the franchisee before launch Given ongoing training to the franchise for managing operations Manage chefs , in coordination with the HR manager Prepare & implement operational SOPs at all the franchisees Ensure quality & Hygiene Provide insights to the management for improving the operational efficiency

Monitor and control F&B Costs; Conduct regular variance analysis, stock audits, yield tests; review recipe costs and optimize portioning and procurement; Drive waste reduction initiatives; Ensure compliance with inventory control policies; budgeting Required Candidate profile 3-6 years exp in F&B control, preferably in the restaurant, brewery, or hospitality industry; handled inventory, cost control and vendor coordination; POS systems, inventory and costing software

Roles and Responsibilities Assist Head Chef in managing kitchen operations, ensuring high-quality food production and presentation. Oversee daily menu planning, inventory management, and waste disposal to maintain efficiency. Supervise commis chefs, cooks, and other kitchen staff to ensure smooth service delivery. Conduct regular quality checks on dishes served to guests to meet hotel standards. Maintain a clean and organized kitchen environment adhering to health and safety regulations. Desired Candidate Profile 12-22 years of experience in multi cuisine cooking with expertise in Indian curries, Chinese, Continental, Italian, Tandoor specialties. Diploma or degree in Hotel Management (IHM) or equivalent qualification preferred. Strong knowledge of food costing, menu planning, food preparation techniques for large-scale catering services.

Job Description / Responsibilities 1. Should be able to create a Brand by benchmarking skills and talents in the F & B Operations. 2. Set the standards to benchmark the product as a Brand. 3. Should have good leadership qualities. 4. Administratively should be able to carry a good team and a good man management. 5. Should conduct skill training programs to the staff to upkeep the standards in the exclusive level. 6. Planning, forecasting in orders to achieve the target of Sales. 7. Should be able to carry the creativity, on the sales point based on dynamics of the business. 8. Optimize the profit center without compromising the standards in the F & B Operations. 9. Monitoring on cost and control on expenditure on F&B operations. 10. Should carry the Inventory accountability by regulating strictly to avoid breakage and on POS outlet areas. 11. Ensure the food and safety standards on the floor. 12. Should have the capability of marketing the products in bulk level by obtaining cake orders. 13. Should be able to make a happening place by conducting promotions with the co-ordination of the production team. 14. Sustain the customer relationship by sending a word of appreciation on their visit, Birthday and Anniversary wishes. 15. Guest feedback on customer complaints to be addressed . . Desired profile of the candidate Degree in Hotel Management, 10-15 years of experience in star hotels/restaurants with good leadership and organizational skills who can maximize sales and revenue, having good knowledge on creativity in food industry, standardization in service skill, guest handling. Fluency in English, Hindi and Telugu is a must Compensation Offered Based on experience Location of posting Nellore Contact Information: 7997733000 Email hr@rainentertainments.com, careers@rainentertainments.com