8 Yield Optimization Jobs

-Overseeing the day-to-day operations of the factory & warehouses -Planning & organizing production schedules according to Sales orders & Stock build up, & monitoring production processes to ensure efficient production -Maintaining product standards

-Overseeing the day-to-day operations of the factory & warehouses -Planning & organizing production schedules according to Sales orders & Stock build up, & monitoring production processes to ensure efficient production -Maintaining product standards

The key purpose of your role is to ensure effective end-to-end management of farm operations by overseeing land preparation, procurement of agricultural inputs, seed purchase planning as per the plantation strategy, and daily monitoring of crop health. You play a critical role in maintaining visibility on the production plan, addressing on-ground challenges proactively, and aligning farm activities to achieve targeted yield and quality outcomes. As an Agriculture graduate student eligible for this field-based role, you will work closely with laborers and should be willing to get your hands dirty, as this hands-on experience will significantly contribute to your personal and professional growth. Your responsibilities include: - Operations Management: - Land Validation: Preparing Land specific Package of Practices for Energy Crop Farming - Planning and Organizing: Develop and implement planting, cultivation, and harvesting plans. - Resource Management: Oversee the efficient use of resources, including land, labor, machinery, and finances. - Quality Control: Ensure high-quality crops and products through adherence to standards and best practices. - Yield Optimization: Implement strategies to improve crop yields and overall productivity. - Labor Management: Develop and maintain an efficient workforce, including recruitment, training, and supervision. - Sustainability and Compliance: - Sustainable Practices: Implement and maintain sustainable agricultural practices, including environmental stewardship and social responsibility. - Compliance: Ensure compliance with relevant regulations and industry standards. - Communication and Leadership: - Team Leadership: Train, Motivate and lead a team of employees, fostering a positive and productive work environment. - Stakeholder Communication: Communicate effectively with stakeholders, including management, suppliers, and customers. Specific tasks you will be involved in include digital integration by monitoring and reporting all plantation sites, overseeing land preparation, planting and cultivation, managing harvesting operations and post-harvest handling, equipment maintenance, and accurate record-keeping of all plantation activities.,

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.