Haccp Jobs in India

Regional Quality Head Measureabilty
Daily & weekly Customer complaints & customer Return Analysis DC wise(T1 &T2) & DS wise & initiate the corrective action corrective actions. Publish dashboard to Region & HO. Complaint/Return %.

Skills : 3+ years in QC of fruits and vegetables - Analysis and identify , understanding of shelf life & how to enhance the same Education Specialization in food tech || BSc/Msc Agri/Btech Food Tech/Mtech Must have handled a team Product defects understanding

Roles & Responsibilities: . Ensuring that safe food is served at all times by ensuring right processes in place . Ensure statutory and legal compliance are met in all kitchens at all times. . Monitoring consumer complaint trends, working with cross f

Job Responsibilities 1. To abide by the mission statement of the hotel and the department. 2. To produce food as per the standardized recipe cards. 3. To operate the section as per the given standards of the kitchen. 4. To minimize cost and reduc

Job Responsibilities he Chef de Partie assits the Junior Sous Chef in the Food & Beverage/Culinary Operations. The position ensures Food Production Operations meet the brands- standards, targets customer needs, ensures associate satisfaction, focuse

Job Responsibilities * Understands the hotels- annual business strategy. * Follows departmental goals and strategies and ensures alignment with the hotel business strategy. * Conducts periodic competition analysis and plans tactical strategi

Job Responsibilities * Undersands the hotel annual business strategy. * Follows departmental goals and strategies and ensure alignment with the hotel business strategy. * Manages and allocates resources to optimize cost in line with targets

Skills : Executive Front Office

Job Description * Responsible for the work assigned by the Sous Chef in any section of the kitchen as per the standards. * Ensure to perform miscellaneous job-related duties as assigned. * Ensure HACCP procedures are followed and clear reco

Skills : Hotel Management , Operational , Grooming , Hygiene , Haccp , Hospitality Industry , Sous Chef , Teppanyaki Chef , Cook II , Line Cook , Executive Chef , Banquet Server , Cook I , Prep Cook

Job Description * Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. * Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the

Skills : Haccp , Hygiene , personal grooming , professional manner , Hotel Management , Sous Chef , Executive Chef , Teppanyaki Chef , Cook II , Food Service Manager , Cook I , Banquet Server , Dietary Manager

Job Description Responsible for the efficiently and profitable functioning of the Kitchen assigned. ü Ensure that Novotel Chennai Chamiers Road standards are applied to the production of food and the cleanliness of the kitchen and equipment. ü Ensur

Skills : Hygiene , Haccp , Chef Developer , Bar Server , Java Spring Developer , Alpine Ski Instructor

* Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. * Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standard

Skills : Hygiene , Grooming , Food Preparation , Haccp , Resource Utilization , Sous Chef , Teppanyaki Chef , Cook II , Line Cook , Executive Chef , Banquet Server , Cook I , Prep Cook

* Ensure food philosophy is maintained with a standardised product. * Maintain cost effectiveness by maintaining profitability in all areas. * Constantly evaluate systems to facilitate improvement where possible. * Ensure HACCP procedures

Skills : Food Production , Haccp , Teppanyaki Chef , Sous Chef , Executive Chef , Cook II , Dietary Manager , Cook I , Food Service Manager , Feeding Supervisor Volunteer

Job Description ü Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. ü Responsible for the work assigned by Head Chef or Chef de Partie in any section of the kitchen as per the standards. ü

Skills : Haccp , Bakery , Sous Chef , Executive Chef , Kitchen Manager , Food Service Manager , Trainee Supervisor , Cocktail Server , Banquet Server , Cook , Dietary Manager , Outlet Manager

Job Description * Stock up the assigned kitchen with raw materials and ingredients on a daily basis. * Be familiar with the use of all electrical and mechanical equipment in the kitchen. * Master all basic cooking methods like cutting of ing

Skills : Hygiene , Haccp , Food Production , Food Safety , Meat Clerk , Executive Chef , Bakery Clerk , Meat Cutter , Kitchen Clerk , Sous Chef , Cake Decorator , Grocery Associate

Job Description * Responsible for the work assigned by the Sous Chef in any section of the kitchen as per the standards. * Ensure to perform miscellaneous job-related duties as assigned. * Ensure HACCP procedures are followed and clear reco

Skills : Hotel Management , Hospitality Industry , Operational , Haccp , Responsible , Sous Chef , Teppanyaki Chef , Cook II , Line Cook , Executive Chef , Banquet Server , Cook I , Prep Cook

Job Description ü Responsible for the production of all pastries, cakes, cold/hot desserts, toppings for the pastry shop as well as other outlets. ü To prepare production charts of all the bakery and pastry items and monitor them from time to time.

Skills : Bakery , Haccp , Hygiene , Hotel Management , Sous Chef , Executive Chef , Line Cook , Kitchen Clerk , Prep Cook , Cake Decorator , Bar Server , Assistant Squash Coach , Outlet Manager , Restaurant Manager

Prime Function: * Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. * Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as

Skills : professional manner , Food Preparation , Work Under Pressure , Operational Management , People Management , Grooming , Resource Utilization , Hospitality Industry , financial management , operations , Motivational Skills , Haccp , Catering , personal grooming , Sous Chef , Teppanyaki Chef , Cook II , Line Cook , Executive Chef , Banquet Server , Cook I , Prep Cook

Job Purpose This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens. Primary Responsibilities Operation * Assign in detail, s

Skills : Food Safety , Professionalism , Life Safety , Hygiene , Food Preparation , Safety , Staff Training , emergency procedures , Consistent , Food Cost , supervision , Haccp , high standards , loss control , hygienic , Team Management , Sous Chef , Executive Chef , Cook II , Food Service Director , Dietary Manager , Line Cook , Teppanyaki Chef , Performance , Outlet Manager

Prime Function * Ensure food philosophy is maintained with a standardised product. * Maintain cost effectiveness by maintaining profitability in all areas. * Constantly evaluate systems to facilitate improvement where possible. * Ensure H

Skills : Haccp , Production Planning , People Management , Grooming , professional manner , Senior Management , financial management , Food Production , Continuous Improvement , Operational Management , learners , Catering , Motivation , Ohs , ensure compliance , personal hygiene , Health And Safety , Teppanyaki Chef , Feeding Supervisor Volunteer , Executive Chef , Cook II , Sous Chef , Food Server , Line Cook , Bar Server , Performance , service delivery

Primary Responsibilities Operation * Train and supervise the work of kitchen personnel in the respective sections * Ensure personal cleanliness and proper deportment of all team members * Produce high quality food in a specified area of the

Skills : English Language , Strong Leadership , Food Preparation , loss control , Life Safety , Consistent , Culinary , Interpersonal , Leadership , Trainings , hygienic , pressure situations , Writing , Haccp , Training Skills , Good Communication , customer contact , sanitation procedures , english , Team Player , emergency procedures , eye for details , communication , policies and procedures , self-starter , Food Safety , Chef De Partie , Chef De Projet , Head Resident Assistant , Chef Developer , tour operator , Sous Chef , Desinger & Development , Outlet Manager

Job Description: - . Ensuring right quality products reach to PODs. . Monitoring consumer complaint trends, working with respective suppliers on corrective and preventive actions for continual improvement. . Developing product specification for their

Job Description * Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. * Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the

Skills : Haccp , Hygiene , personal grooming , professional manner , Hotel Management , Sous Chef , Executive Chef , Teppanyaki Chef , Cook II , Food Service Manager , Cook I , Banquet Server , Dietary Manager

Prime Function: * Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards. * Ensure that all HACCP procedures

Job Description : Job Description: JOB TITLE: Head - Quality Assurance / Manager - Quality Assurance POSITION: Managerial DEPARTMENT: Quality Assurance BAND: 4A / 4B REPORTS TO:Functional Reporting: Director (s) Administrative Reporting: Sr. Mana

Prime Function * Responsible for the production of all pastries, cakes, cold/hot desserts, toppings for the pastry shop as well as other outlets. * To prepare production charts of all the bakery and pastry items and monitor them from time to ti

Skills : Sous Chef , Executive Chef , Teppanyaki Chef , Cook II , Line Cook , Outlet Manager , Restaurant Manager

Chef De Cuisine(Commissary) What is in it for you: * Employee benefit card offering discounted rates in Accor worldwide * Learning programs through our Academies * Opportunity to develop your talent and grow within your property and across t

Skills : Chef De Cuisine (Commissary)