253 Wastage Control Jobs - Page 3

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Jubilant Foodworks Limited is looking for Kitchen Executive to join our dynamic team and embark on a rewarding career journey Assisting with the preparation of operating budgets, financial statements, and reports. Processing requisition and other business forms, checking account balances, and approving purchases. Advising other departments on best practices related to fiscal procedures. Managing account records, issuing invoices, and handling payments. Collaborating with internal departments to reconcile any accounting discrepancies. Analyzing financial data and assisting with audits, reviews, and tax preparations. Updating financial spreadsheets and reports with the latest available data. Reviewing existing financial policies and procedures to ensure regulatory compliance. Providing assistance with payroll administration. Keeping records and documenting financial processes.

Responsibilities: * Conduct regular cost analyses * Monitor inventory levels & ordering habits * Optimize menu profitability * Ensure accurate food pricing * Implement waste reduction strategies

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

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 Our Recruiters Jahanvi - 7651823919 Reema - 9354692492 Deepika - 81265 71744 Badal - 6201698993

Drive catering sales growth through strategic planning, lead conversion, and client engagement. Manage events, teams, and operations across regions. Promote services, optimize revenue, and align with global trends and competitive insights Required Candidate profile 8-10 yrs sales & 5–8 yrs catering/food service with leadership. Skilled in client handling, negotiation & multitasking. Fluent in English. Open to travel across Ahmedabad, Baroda & Surat F2F Interview

Menu development: Create and adapt menus based on guest preferences, dietary needs, and seasonality. Quality control: Ensure consistent food quality and presentation. Cost management: Manage food costs, optimize inventory, and control waste.

The Store Incharge will be responsible for the overall management of a BigBasket store / dark store, ensuring smooth operations across inventory, manpower, order fulfillment, and customer experience. The role involves supervising daily activities, managing a team, monitoring KPIs, and ensuring adherence to BigBaskets operational and compliance standards.

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 Maintain par stock /adequate inventory as per menu

Daily operations of a kitchen, ensuring food preparation, service, and safety standards are met. They manage kitchen staff, maintain inventory, and enforce hygiene protocols. menu planning, staff training, and ensuring smooth kitchen workflow.

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 Our Recruiters Astitva - 70072 21076 Reema - 9354692492 Jahanvi - 7651823919

Able to effectively control the F& B Cost Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency Prepare variance analysis for f &B & communicating with relevant parties Update and maintain receipts into the systems

You should have a minimum of 6-10 years of experience in production. Your responsibilities will include checking the manpower status with executives, planning, guiding, and allocating manpower based on the executive's requirements within the first hour of commencing production. You will also be required to collect forecasts from executives for the day, submit absentee lists to the HR department, and interact constantly with executives to verify hourly output and provide innovative solutions to achieve the forecast. Additionally, you will need to prepare production-based information for meetings, walk through the production line to interact with quality and production executives, monitor for excess wastages, and track the production plan daily. Any deviations should be reported to the Asst. Production Manager and further actions should be taken as per their advice for improvement. This is a full-time, permanent position with benefits including health insurance, day shift schedule, weekend availability, performance bonus, and yearly bonus. The work location is in person at Coimbatore.,

Role Description This is a full-time on-site role for an F&B Cost Controller located in Hyderabad. Cost control: Ensure that F&B costs are within budget, and monitor non-food purchases Inventory: Conduct inventories at restaurants, and perform perpetual inventory Efficiency: Control F&B outlets for efficiency, wastage, and pilferage Sales analysis: Prepare sales analysis and standard recipe costing Cost reports: Prepare cost reports Resource use: Identify ways to use resources more cost effectively, and educate the team on these methods Incoming goods: Check incoming goods for quantity, price, and processing Variance analysis: Prepare variance analysis for F&B, and communicate with relevant parties System transactions: Check and verify system transactions, such as POS, discounts, staff meals, and pricing Qualifications Cost Control and Menu Costing skills Analytical Skills Finance and Accounting knowledge Experience in the food and beverage industry is a plus Excellent attention to detail and organizational skills Bachelor's degree in Finance, Accounting, or related field

We are looking for a passionate and experienced Shift Manager to join our HIAL (Hyderabad International Airport, Hyderabad) store. As a Shift Manager, you will be responsible for overseeing all shift operations, delivering exceptional guest experiences, and driving team performance. Job Position: Shift Manager (Full Time) Job Location: Hyderabad International Airport (HIAL), Hyderabad Essential Skills for your mission: Guest Service/Quality Food and Beverages Welcomes and connects with Guests. Determines Guest needs and suggests appropriate product, offering demonstrations and samples. Remains focused on Guest satisfaction and thank every Guest. Regularly asks Guests for feedback Follows food, health, safety, and sanitation guidelines for all our products. Regularly identifies operational improvements that drive customer satisfaction and minimize waste and inefficiency Restaurant Operations Follows and takes a lead in directing others to follow policies and procedures for operational flows at each station, and applying standards for merchandising stock rotation and storing of all products. Performs and directs others to complete cleaning tasks in accordance with duty roster and cleaning schedules. Places orders to assist shift operators. Assists in Team scheduling and in adjusting staffing to meet business requirements/patterns. Flawlessly executes store plans to increase sales and control costs Executes consistently on all store operating standards Profitability Follows and guides others in following cash handling procedures and till point policies. Follows inventory stocking and recording guidelines. Contributes to store goals for increasing sales and improving profits. Assists store management with accounting and banking responsibilities. Records and is accountable for store funds while running a shift. People Development Acts as a role model, providing guidance and training to store Team Members on all performance expectations. Ensures Team Members adhere to food and beverage quality and requirement. Demonstrates and ensures all policies and procedures are followed. Communicates store and employee concerns to store management Provides ongoing coaching to strengthen the performance of other employees, improving skills in needed areas Cash Handling, Stock Control and Add-On Sales: Follows cash handling procedures and till point policies. Follows inventory stocking and recording guidelines. Contributes to store goals for increasing sales/add-on sales Working with the Team: Building strong working relationships with team and Store Manager Demonstrating support for team/store decisions and seeking to understand the rationale behind decisions Effectively communicating timely and important information to Store Manager and team Actively seek and act on feedback Delivers difficult messages with confidence and compassion Works collaboratively with team and motivates team members to meet goals Responds calmly and professionally when his/her authority is challenged Why should you work with us? Tim Hortons is one of the fastest-growing coffee chains in India. Our leadership roles offer structured career development and exposure to dynamic, high-volume environments such as airports. As the face of our HIAL store, you will represent the brand to thousands of travelers and help build a legacy of excellence.

Good at Chinese or Western food, not only Chinese

A Chef de Partie is responsible for supervising staff and ensuring high standards of food preparation and presentation, delivering an exceptional experience for both guests and team members. The Chef de Partie will also contribute to food cost control and overall kitchen efficiency. What will I be doing As a Chef de Partie, your responsibilities will include: Food Preparation Standards : Ensure all food preparation meets the required standards of quality, presentation, and safety. Food Presentation : Prepare and present high-quality food to the highest standards. Staff Supervision : Supervise kitchen staff, ensuring they maintain high levels of productivity and adherence to kitchen procedures. Hygiene & Cleanliness : Maintain cleanliness in all working areas, ensuring no cross-contamination and adherence to health and safety standards. Mis-en-place Preparation : Prepare all mis-en-place for relevant menus, ensuring all ingredients are ready for cooking. Guest Queries : Assist in resolving guest queries in a timely and efficient manner, ensuring guest satisfaction. Quality Control : Ensure all foodstuffs are of the highest quality, stored correctly, and meet food safety regulations. Cost Control : Contribute to controlling costs, improving gross profit margins, and meeting departmental financial targets. Cross-departmental Collaboration : Assist other departments whenever necessary and maintain good working relationships with all hotel teams. Staff Training : Assist the Head Chef and Sous Chef in training kitchen staff in company procedures and food safety standards. Reporting : Report any maintenance, hygiene, or hazard issues to ensure a safe and efficient kitchen environment. Compliance : Adhere to hotel security, fire regulations, and all health, safety, and food safety legislation. Environmental Awareness : Be environmentally conscious, helping to reduce waste and ensuring sustainability in kitchen operations. What are we looking for A Chef de Partie serving Hilton Brands should exhibit the following qualities and skills: Team-Oriented : A collaborative attitude, with the ability to work effectively with other kitchen and hotel staff. Attention to Detail : A commitment to maintaining the highest standards in food preparation, presentation, and hygiene. Leadership : Ability to supervise and guide kitchen staff, ensuring all work is carried out according to procedures and standards. Problem Solver : Ability to efficiently resolve guest queries and challenges within the kitchen environment. Cost-Conscious : An understanding of food cost controls and a proactive approach to improving profitability. Food Safety Knowledge : Thorough knowledge of health, safety, and food safety legislation and standards. Organized : Excellent time management and organizational skills, with a focus on preparing and executing menus efficiently. Adaptable : A flexible attitude, ready to assist in other areas of the kitchen or hotel as needed.

Candidates with Experience into manufacturing industries- Garments, Leather, Shoes & PPE are required. Job Summary: We are looking for a proactive and knowledgeable Waste Management Engineer to lead the development, implementation, and continuous improvement of waste reduction and disposal practices across our manufacturing operations. The ideal candidate will ensure compliance with environmental regulations, promote sustainable practices, and support the companys environmental and social responsibility goals. Key Responsibilities: Develop and implement waste management strategies to reduce, reuse, recycle, and safely dispose of all waste generated in manufacturing operations Monitor and audit waste streams across production units to ensure compliance with environmental standards and government regulations Identify process improvements and innovative technologies to minimize hazardous and non-hazardous waste Collaborate with Production, EHS, and Maintenance teams to integrate waste reduction into production processes Maintain detailed records and documentation for audits, regulatory inspections, and sustainability reporting Coordinate with certified waste disposal vendors and ensure proper handling and disposal Educate employees and conduct training programs on waste segregation and management practices Support sustainability initiatives and environmental impact assessments (EIA) Analyze data and prepare reports on waste generation, reduction, and cost-efficiency metrics Requirements: Bachelor’s degree in Environmental Engineering, Chemical Engineering, Industrial Engineering, or related field 4 to 8 years experience in waste management or environmental compliance within a manufacturing environment Strong knowledge of local, state, and national environmental regulations (e.g., hazardous waste, water discharge, air emissions) Familiarity with environmental management systems Excellent analytical, problem-solving, and project management skills Proficiency in MS Office and data analysis tools; knowledge of ERP/EHS software is a plus

AREAS OFRESPONSIBILITY Assists in the development and implementation of business strategies for the hotel which are aligned with Merlis overall mission, vision values and strategies Participates in the development of the hotels business strategies Develops and implements strategies for Food and Beverage operations, marketing and sales that support achievement of the hotels goals Monitors status regularly and adjusts strategies as appropriate Assists with the development of the annual budget in conjunction with the Executive Committee, implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary Create F&B Road Map and F&B Event Calendar for the F&B Outlets in coordination with Exec Chef. Interact with guests for all major Banquet events menu planning and execution Introduce concepts in F&B in coordination with Exe.Chef Achieves revenue goals by assisting in the development and management of the food & beverage marketing, sales and product strategies Analyzes sales and competition on a regular basis and develops strategies to increase market share Assists with the development and implementation of the food and beverage marketing and sales plan Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs, etc. Takes monthly inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance. Establish matrices and systems to ensure smooth functioning hotel outlets. Adheres to Merlis marketing and sales standards Maximizes profitability by managing Food & Beverage operations Analyzes business results on a regular basis and takes actions to improve results as appropriate Ensures that there is smooth coordination between the kitchen staff/stewards and the front-house serving staff Plans new and popular menus and monitors to ensure top-notch quality and prompt service Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources Evaluates food & beverage service quality and service levels regularly and implements strategies to improve areas of concern Ensures outlets meet or exceed brand standards Develops and implements strategies and practices which support employee engagement Communicates performance expectations and provides employees with on-going feedback and implement daily briefings in all F&B Outlets and led by respective managers, Also cross audit the briefings Provides employees with coaching and counselling as needed to achieve performance objectives and reach their fullest potential REQUIREMENTS Minimum five years management experience Highschool diploma required, bachelors degree preferred Excellent oral and written communication skills Collaborate effectively with other hotel employees and managers to ensure teamwork Able to resolve conflicts guests, supervisor and employee Ability to multitask and work well under pressure In-depth knowledge of all areas of food and beverage including wines and liqueurs Knowledge of local liquor laws and regulations Strong floor presence with focus and energy Basic computer skills in MS Office, reservation systems, and point of sales systems

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Guest Centricity Personal Effectiveness Equal Opportunities Employment at IHCL .

Profile- Store Manager Industry- Retail Department- Operations Eligibility- Education Qualification- Any Graduates Age- Max 36 Experience- Min 10-14 YEARS Preferred Industry- Manufacturing, QSR, Hotel Industry, FMCG, Cinemas Average Stability-Min 4 years Location- All Over in Madhya Pradesh ,Chhattisgarh, Odisha Job Type- Full time Desired Candidate Profile Proven track record of achieving sales targets through effective leadership and strategy implementation. Strong skills in store management, team management, floor management, store operations, retail operations, store setup, inventory management, inventory control, retail planning, shrinkage control. 10-14 years of experience in Team management on a related field. Roles and Responsibilities Manage store operations, including inventory management, material requirement planning, and shrinkage control. Oversee floor management, team management, and retail operations to ensure efficient store setup and supervision. Develop and implement strategies for retail planning, sales growth, and customer satisfaction. Ensure effective communication with the operations team to achieve business objectives. Monitor performance metrics such as stock levels, sales figures, and customer feedback Interested Candidate can share your cv at- Mail id- hrd.robhopal@dmartindia.com WhatsApp - 7000703690

Roles and Responsibilities Manage kitchen operations to ensure high-quality food production, meeting customer expectations. Oversee inventory management, ordering supplies, and maintaining stock levels. Implement waste reduction strategies to minimize environmental impact. Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment. Collaborate with other departments (QSR, Cloud Kitchen) to optimize overall restaurant performance. Desired Candidate Profile 2-3 years of experience in Kitchen Management or related field. Strong knowledge of Inventory Management, Wastage Control, and Restaurant Management principles. Ability to work effectively in a fast-paced QSR environment with attention to detail.

Prepare and cook dishes according to recipes. Oversee kitchen operations in the absence of the head chef. Ensure food quality and presentation standards. Train and supervise kitchen staff. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Ensure compliance with food safety regulations.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Executive Chef cum Factory Manager to lead RTE/RTC food production, oversee recipes, quality, hygiene, and train and manage staff. Must manage kitchen operations, optimize yields, and support new product development. Experience in large kitchens .