679 Cost Control Jobs

Job Title: Manager Plant Finance & Accounts Location : Gummudipoondi, Chennai Tamil Nadu Experience Required : Minimum 10 years (post-qualification) Qualification: Chartered Accountant (CA) Salary : Up to 27 LPA Industry: Manufacturing / Engineering / Industrial Products Job Summary: We are seeking a dynamic and experienced Chartered Accountant to lead the Plant Finance and Accounts function at our Gummudipoondi facility. The ideal candidate will be responsible for managing end-to-end plant finance operations including working capital, cost control, MIS, budgeting, compliance, and taxation, while providing strategic financial support to plant leadership. Key Responsibilities: Finance & Accounts: Lead day-to-day financial operations at the plant, including accounting, finalization of accounts, and statutory reporting. Ensure timely month-end and year-end closing as per company and regulatory requirements. Monitor and manage working capital, ensuring efficient inventory, receivables, and payables management. Ensure proper maintenance of books of accounts in compliance with accounting standards and company policies. Costing & Budgeting: Prepare and monitor plant budgets, forecasts, and variance analysis. Implement and monitor standard costing, product costing, and cost control initiatives. Provide insights into cost optimization opportunities to enhance plant profitability. Taxation & Compliance: Ensure compliance with Direct and Indirect Taxes TDS, GST, Income Tax, etc. Coordinate with internal and statutory auditors and ensure timely completion of audits. Ensure adherence to statutory and regulatory compliance at the plant level. MIS & Reporting: Prepare and analyze monthly MIS reports to support strategic decision-making. Monitor key performance indicators (KPIs) and assist plant heads in performance improvement. Banking & Treasury: Manage bank liasoning for working capital limits, term loans, and other financial arrangements. Ensure timely submission of reports and compliance with bank covenants. Business Support: Partner with plant leadership and operations teams to support business goals and drive financial discipline. Provide commercial and financial insights to support production, procurement, and supply chain decisions. Key Requirements: Chartered Accountant (CA) with a minimum of 10 years of post-qualification experience, preferably in a manufacturing setup. Strong knowledge of plant finance, cost accounting, budgeting, and taxation (both direct and indirect). Good understanding of ERP systems (SAP/Oracle/Tally or equivalent). Excellent analytical, interpersonal, and leadership skills. Proven experience in handling audits, compliances, and liaising with banks and regulatory bodies. Preferred Attributes: Prior experience working in an industrial town or plant location. Familiarity with Tamil Nadu regulatory and tax environment. Strong business acumen and ability to work in cross-functional teams.

To ensure control over RM inventories and WIP at the unit accurate inventory records and continuous monitoring/periodic verification To ensure that all variances in consumption of material are recorded, reported and analyzed for continual improvement Required Candidate profile Ensure all operations are conducted with required Internal Controls in place. To lend financial advise to unit in day to day decision making.

What will you do As lead of costing function for the AIS Operations at the factory in Kalwa - Arioli, Thane Maharashtra under Electrification and Automation business unit in Smart Infrastructure in India and will be responsible for leading costing team. As an active member you would be directly responsible to ensure a high level of accuracy in product cost and ensure proper product cost controlling. You would be leading four-to-five-member team responsible for topics related to product costing, cost controlling and various SAP masters related to factory function. The key deliverables and responsibilities would be the following: Product Costing Directs and participates in Product costing & controlling of medium voltage product. Annual cost (TCE) update and analysis for NX Tools(NXAIR products). Annual cost (TCE) update and analysis for channel partner products Experience in localization topic. EVA calculation and preparation of business case. Co-ordinate with Global Product Care / R&D teams for approvals of identified productivity measures. Controlling activities like Order cost controlling and activities related to OCC, MAP tracking, Order analysis, COPA analysis etc. Handling internal and external stakeholders including Audit / agencies, headquarters, support function etc. Internal order creation & analysis. Material cost, Cost center planning & Regulative working for FTA. Pre-bid order analysis and cost optimization for strategic orders. Cost benchmarking activities with HQ team for NXAIR panels & IVCB. License Fee payment working and Brand Royalty Fee working. Commodity impact working and analysis. Present monthly margin analysis to factory mgt of 5 orders from each variant dispatched from the factory in following month. Productivity Management OPW ControllingEnsure reporting of MCP/VAM in OPW before closing date 3i idea scheme ControllingCheck for new ideas, assign expert reviewers, assist implementation, get saving calculation and release awards. Monitor productivity goals and participate in reviews with local management. Conduct MCP / VAM workshops for generating measures. Update of productivity targets with HQ team Supplier cost controlling Technical checking of cost sheets / quotations for LTC and APS assembly. Periodic update of vendor costing formats and BOMs. Periodic physical verification of LTCs vs supplier quotations. SAP Master data Monitor daily ALE transfer, RN/TCN & resolve issues if any Act on GAP Analysis points from HQ team. Master correction if required. Secondary material master creation. Controlling open purchase orders, production orders, sales order, internal order, investment orders etc This role is based in Arioli, Thane- Mumbai, Maharashtra where youll get the chance to work with various stakeholders in factory, proposal, order management, factory Mgt and BU Mgt. We dont need superheroes, just super minds Post-graduate in Mechanical or Electrical field from reputed institute will be preferred. 10 - 12 years of relevant experience of which at least 3 years in leading teams Experience in a factory costing role with a medium to large size manufacturing organization (preferred in handling engineered products), significant experience working in a multi-national environment and in a matrix organization. Extensive knowledge of product costing and medium voltage products ERP (SAP) and Finance systems knowledge Required Professional Competencies o Leadership & Management Proven track record of exemplary leadership capabilities with demonstrated ability to drive results. Strong strategic mindset with experience in guiding teams toward exceptional performance outcomes. Ability to develop and mentor team members while fostering a collaborative work environment o Operational Excellence Exceptional ability to prioritize and manage multiple complex initiatives simultaneously. Strong analytical skills with expertise in developing and maintaining comprehensive reporting frameworks. Demonstrated success in meeting critical deadlines and deliverables while maintaining high quality standards o Personal Attributes Self-motivated professional with proven ability to work autonomously and take initiative. Excellence in building and maintaining strong professional relationships across all organizational levels. Outstanding interpersonal and communication skills with the ability to influence and engage stakeholders o Team Collaboration Proven track record of fostering inclusive and high-performing team environments. Demonstrated ability to promote knowledge sharing and cross-functional collaboration. Experience in leading teams to consistently exceed performance expectations and deliver superior results WEVE GOT QUITE A LOT TO OFFER. HOW ABOUT YOU Were Siemens. A collection of over 379,000 minds building the future, one day at a time in over 200 countries.

Hello Visionary! We empower our people to stay resilient and relevant in a constantly changing world. Were looking for people who are always searching for creative ways to grow and learn. People who want to make a real impact, now and in the future. Does that sound like youThen it seems like youd make an outstanding addition to our vibrant team. Siemens Mobility is an independent run company of Siemens AG. Its core business includes rail vehicles, rail automation and electrification solutions, turnkey systems, intelligent road traffic technology and related services. In Mobility, we help our customers meet the need for hard-working mobility solutions. Were making the lives of people who travel easier and more enjoyable while constantly developing new, intelligent mobility solutions! We are looking for Technical Project Manager- Rolling stock Engineering Youll make a difference by Manage and coordinate all task assigned to Engineering relating to the R&D project. Clarify and ensure availability of required Engineering resources with department managers. Cost controlling & effort verification of Engineering activities in R&D and projects. Manage compliance statement to platform Specification Manage preparation of platform documents required for gate reviews. Coordinate Design-to-Cost activities in Engineering, including vertical integration and activation of Indian Supply Chain Coordinate and align activities with Technical Bid Manager for bid activities. Linkage between the rolling stock business Unit and Engineering center India. Lead and drive engineering deliverables ensures quality, time & cost. Technical/Engineering project manager shall drive and be accountable for all engineering activities around rolling projects such as planning, coordination, defining scope/work packages. Participate in global and local management meetings and present project health/KPI. Build internal workflows, set tools and processes needed. Responsible for keeping all documentation updated all the time. Networking on all levels in India and overseas engineering departments Desired Skills: You should be minimum experience of 10-12 years along with graduate or postgraduate in engineering. Expertise in rolling stock product development process. Proven track record of driving cross-functional project and tasks in a complex and changing environment. PMP/PMI certification will be big added advantage. Strong influence & negotiations skills with ability to drive decision making across multiple stakeholders at all levels. Join us and be yourself! Make your mark in our exciting world at Siemens. This role is based in Bangalore. You might be required to visit other locations within India and outside. In return, you'll get the chance to work with teams impacting - and the shape of things to come. Find out more about mobility athttps://new.siemens.com/global/en/products/mobility.html and about Siemens careers at

Educational Bachelor of Engineering,Bachelor Of Technology,Bachelor Of Science,Bachelor Of Comp. Applications,Master Of Engineering,Master Of Technology,Master Of Science,Master Of Comp. Applications Service Line Engineering Services Responsibilities Key Responsibilities :1. Support the SAP Recipe Development solution by replicating the reported issues and providing solution.2. Work closely with technical resources to drive the execution of solution.3. Test the solution and provide knowledge transfer to L2 support team and regression testing team.Technical Experience :1. SAP PLM, SAP Recipe Development (specifications, recipes, label sets, BOMs) preferably for Food & Beverages client.2. Thorough understanding of the standard solution.3. Should have worked on functional design documents for enhancements.Roles & responsibilities Additional Responsibilities: Ability to develop value-creating strategies and models that enable clients to innovate, drive growth and increase their business profitability Good knowledge on software configuration management systems Awareness of latest technologies and Industry trends Logical thinking and problem solving skills along with an ability to collaborate Understanding of the financial processes for various types of projects and the various pricing models available Ability to assess the current processes, identify improvement areas and suggest the technology solutions One or two industry domain knowledge Client Interfacing skills Project and Team managementAdditional information(Optional) Technical and Professional : 1) DMS, ECTR or2) Recipe Development or3) Engineering Record/Change Record or4) SAP VC/AVC or5) SAP ABAP with Webdynpro Preferred Skills: Technology-PDM / PLM-PDM / PLM - ALL

Urgent Requirement for Accounts Manager - Finance- Technology Posted On 23rd Aug 2024 09:44 AM Location Delhi Role / Position Accounts Manager Experience (required) 6-9 yrs Description Responsibilties 1. This resource will be accountable for bookkeeping & budgeting 2. Responsible for cost control 3. Will be leading a team of accountants & finance executives 4. Will be responsible for ensuring SOPs Send Resumes to girish.expertiz@gmail.com -->Upload Resume

end to end delivery of projects within estimated timelines as per quality standards. site in coordination with key stakeholders, checking of estimates, BOQs, BOMs, regular auditing of materials, desired quality within budgeted cost on site. Required Candidate profile MS projects understanding . Multiple projects handling experience. achieving both customer delight consistently achieving numbers.Responsible for safety, staffing, training development of site staff

Role & responsibilities Project Management: Lead and manage interior design projects from concept to completion. Ensure projects are delivered on time, within scope and budget. Coordinate with architecture, MEP, civil, and other related teams. Design Development: Create and review space plans, layout designs, 3D views, and mood boards. Finalize material selections, finishes, and color palettes. Ensure all design elements align with client requirements and brand standards. Team Leadership: Supervise and mentor junior designers and draughtsman. Assign tasks, monitor progress, and review work to maintain design quality. Client Coordination: Interact with clients for requirement gathering, presentations, and approvals. Maintain strong communication to ensure client satisfaction. Vendor & Site Coordination: Coordinate with vendors for furniture, lighting, and material procurement. Conduct regular site visits to ensure design execution as per drawings. Documentation & Compliance: Oversee preparation of detailed drawings, BOQs, and specifications. Ensure all designs comply with applicable codes, regulations, and safety standards. Cost Control: Monitor project costs and suggest cost-effective solutions without compromising design integrity. Reporting: Maintain project reports, timelines, and documentation for senior management review.

1. Product & Process Costing Maintain cost records of raw materials and finished goods. Prepare and review product cost sheets, Bill of Materials, and analyse manufacturing costs. Conduct standard costing, variance analysis (material, labour, overhead), and suggest corrective actions. 2. Inventory & Material Cost Control Monitor inventory records and valuation and consumption across production stages. Track material movement and wastage. Conduct periodic physical stock verification and reconciliation. 3. Budgeting & Cost Planning Preparation of annual cost budgets, forecasts, and cost allocation plans. Track cost centre budgets (production, maintenance, utilities, etc.) and highlight deviations. 4. Cost Audits & Compliance Maintain cost records as per Companies (Cost Records and Audit) Rules, wherever applicable. Coordinate with cost auditors and prepare cost audit reports, wherever applicable. Ensure compliance with cost accounting standards and statutory norms. 5. Reporting & MIS Prepare monthly cost reports, production efficiency reports, and contribution/through-put analysis. Present insights to management for cost optimization and profitability improvement. Support management in make-or-buy decisions and pricing strategies. Skills & Competencies: Strong knowledge of manufacturing costing, cost control, and variance analysis. Advanced MS Excel and analytical skills. Good understanding of GST, costing rules, and statutory norms. Strong communication and coordination abilities. Preferred Background: Industry: Engineering manufacturing sector.

Summary You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

At Nouryon, our global team of Changemakers takes positive action every day, to reach higher goals collectively and individually. We create innovative and sustainable solutions for our customers to answer societys needs – today and in the future. Purpose of the Job Finance Business Partner / Controller for the Global Functions. Responsible for the functional financial processes, P&L, B/S and applicable SOX controls. Continuously seek ways to simplify and enhance our financial processes. About the job (Job Responsibilities) Finance Business Partner / Controller Co-Develop and track transformation initiatives in line with the functional strategy. Support the Functional Leadership team to improve process and achieve functional excellence. Provide financial reporting in an insightful and actionable way to the functional leadership. Ensure business risks and opportunities are managed to deliver the best financial income. Initiate and/or participate in projects to improve functional performance. Ad hoc financial analysis to support business decision. Responsible for the functional financial processes, P&L, B/S and applicable SOX controls. Responsible for functional P&L analysis and the relevant B/S accounts. Review and monitor functional cost development (operations, one offs, projects). Manage monthly/quarterly/annual financial processes (month end closing, quarterly forecast, annual budget). Monthly actuals vs budget analysis, transformation initiatives savings tracking. Work with accounting and other finance departments to ensure accurate and timely financial reporting. Implement and maintain robust SOX and internal controls to ensure timely cost recognition. Interact with tax team on fiscal matters related to overhead cost sharing or projects. Continuously seek ways to simplify and enhance our financial processes Support continuous improvement to the financial processes (month end closing, forecast, budget). Drive further standardization, automation and reporting across the functional areas. Implements best practices within the functional control team. Participates in ad hoc improvement projects. We believe you bring (Education & Experience) Chartered Accountant/Cost & Management Accountant/MBA (Finance) from a B-School with relevant experience. 5 – 8-year experience in financial analyst / controlling functions. Interested to work in chemical manufacturing industry with a global multi-national organization. Proficient in Microsoft Office 365 applications including MS Excel, MS PowerPoint. Knowledge of ERP system (SAP preferred), Business Warehouse, PowerBi. Fluent in English both verbally and in writing. Flexible, Feels comfortable in a demanding environment within an international context. Have strong interpersonal skills, creates enthusiasm, be a driver of change, analytical and fact-based. Please apply via our online recruitment system. We will not accept applications via e-mail. Once it's with us we will review to see if we have a match between your skills and the role! For more information about our hiring process, visit: nouryon.com/careers/how-we-hire/ We look forward to receiving your application! We kindly ask our internal candidates to apply with your Nouryon email via Success Factors. We’re looking for tomorrow’s Changemakers, today. If you’re looking for your next career move, apply today and join Nouryon’s worldwide team of Changemakers in providing essential solutions that our customers use to manufacture everyday products such as personal care, cleaning, paints and coatings, agriculture and food, pharmaceuticals, and building products. Our employees are driven by the wish to make an impact and actively drive positive change. If that describes you, we will gladly make way for your ambitions. From day one we support you with your personal growth, through challenging positions and comprehensive learning and development opportunities, in a dynamic, international, diverse, and proactive working environment. Visit our website and follow us on LinkedIn . #WeAreNouryon #Changemakers

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.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Should be well versed with Telugu language as well as cuisine. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Main Accountabilities: Responsible for Production planning and Scheduling, Material balance of Oil, chemicals, by-products, and responsible for keeping Variable cost within approved budgeted levels Coordinate with commercial & purchase department for dispatches of co-products, by-products, hazardous waste if any necessary for smooth operation Coordinate with engineering dept to implement Preventive Maintenance for smooth productivity. Responsible for maintaining OEE. Lead on Safety activities in the Plant. Creating Charts and Schedules. Documentation Responsible for yield, quality, raw material consumption, and utility. Preparation of daily as well as monthly production report. Monitored plant performance against approved targets on a day-to-day basis and identified existing or potential technical problems. Assisted multi-disciplinary teams on operational and maintenance troubleshooting. Controlling & Monitoring Technical Efficiency of Plant. Ensuring overall shop floor discipline and interacting and resolving operational issues with the workers through mutual discussion. Overall Responsible for ensuring GHK practice in the Plant

Company Overview Jio World Centre, located in Mumbai's bustling Bandra Kurla Complex, is an iconic business, commerce, and cultural hub in India. Conceived by Nita M. Ambani, the centre spans 18.5 acres and features the Jio World Convention Centre, the musical Fountain of Joy, and more, providing a world-class retail, cultural, and dining experience. As a multifaceted development, it harmoniously blends international design with Indian tradition. Job Overview The Lead Food & Beverage will be responsible for overseeing the operational aspects of all F&B outlets within NMACC, ensuring seamless service delivery, operational efficiency, and financial success. This role will focus on managing the Arts Caf, Theatre Concessions, Theatre Caf, The Bar, and related events within NMACC. The incumbent will lead a team of outlet managers and assistant managers to drive guest satisfaction, revenue growth, and cost control, while ensuring adherence to NMACCs brand standards and compliance with food safety regulations. Qualifications and Skills Graduation in Hotel/Hospitality Management Minimum 15 years of F&B operations experience, with at least 5 years in a managerial role overseeing multiple outlets. Proven track record in managing P&L responsibility, revenue optimization, and cost control for high-end hospitality venues. Strong experience in handling high-volume F&B operations (concessions, caf, bars, and events) in a luxury hospitality or cultural venue setting. Exposure to event-based food service (e.g., theatre, stadium, concert hall F&B operations). Hands-on experience with MS Office, POS & inventory management systems (e.g., Micros, Infrasys or similar platforms). Experience in developing innovative F&B concepts aligned with arts and culture environments. Roles and Responsibilities Operational Excellence & Guest Experience - Oversee daily operations across multiple F&B outlets, ensuring smooth service execution, maintaining high guest satisfaction, and upholding brand standards. Revenue & Profitability Management - Take full P&L responsibility, optimize food and beverage costs, drive revenue growth through pricing strategies, and implement cost control measures. Team Leadership & Development - Lead, train, and mentor outlet managers and assistant managers, fostering a high-performance culture focused on service excellence and efficiency. Event Execution & Coordination - Collaborate with internal teams to deliver seamless food and beverage service for theatre performances, special events, and private functions at NMACC. Compliance & Quality Assurance - Ensure adherence to local food safety regulations, hygiene standards, and operational SOPs while maintaining compliance with company policies and brand expectations. Success Metrics (Top KPIs) 1.Guest Satisfaction Score (NPS & Online Reviews): Maintain high ratings and positive feedback across all outlets. 2.Revenue Growth & Outlet Profitability: Achieve set financial targets and drive incremental revenue through upselling and strategic pricing. 3.Food & Beverage Cost Control: Maintain targeted cost percentages while minimizing wastage and improving procurement efficiency. 4.Employee Engagement & Retention: Improve team morale, reduce attrition, and develop career pathways for high-performing employees. 5.Operational Efficiency Metrics: Reduce service turnaround time, optimize table turnover rates, and improve process efficiency across all outlets. Functional / Behavioral competencies required to execute the role F&B Operations Management & Multi-Outlet Oversight Budgeting, Forecasting, & Financial Acumen Team Leadership & People Management Customer Experience Enhancement & Service Excellence Compliance, Food Safety, and Hygiene Standards Strong Decision-Making & Problem-Solving Abilities Effective Communication & Stakeholder Management Adaptability & Crisis Management High Attention to Detail & Process Orientation Leadership Presence & Ability to Inspire Teams

Financial Operations,Financial Reporting,Budgeting and Forecasting,Regulatory Compliance,Audit,Cash Flow Management,Accounts Payable/Receivable,General Ledger,Cost Control,ERP,Financial Systems Management,Internal Controls,Tax Planning Filing,Payroll

Job Description Position: Assistant Manager Inventory, Stores & Logistics Company Name : POSHS CINOTI PVT LTD Website: http://www.poshscinoti.com Location: Asawali, Khandala, Satara Qualification: Education: B.E / B.Tech - Mechanical Experience: 6 to 8 years of relevant field experience Role & responsibilities Responsible for Material Inward & Outward with Data Sheet. Material Storage and Material Safety. Control on Material Issue Scrap Records & Scrap Control. Inventory Control. Plan Raw material, Bought outs and Consumables to meet the production target. Check Inward & Outward Gate Entry Register for Cross verification. Updating Inward & Outward Material details in Data Sheet. Checking Inward material as per PO Quantity and inform to Quality for inspection. Focus on optimum utilization of material and Inventory Control. Maintain Inventory levels and control flow of product. Ensure that standard operating procedures are adhered. Monitor & maintain all quality records i.e. test certificates etc Ensure that all incoming Raw materials/bought out are tested as per the Quality Plan. Responsible for annual audit of all materials and necessary documentation. Preferred candidate profile Methodical approach to work and the ability to priorities. Ability to self-evaluate learning needs. Cost control over site related issues. To analyses and improve Site processes. Knowledge of ERP Skilled in Excel Perks and Benefits PF Benefit. Diwali Bonus. Retention Bonus. Mediclaim Facility. Canteen Facility. Bus Facility. If you are interested in moving forward with the application process, kindly respond to this email ( hr1@poshsmetal.com ) with the following required information: Total Experience: Relevant Experience: Current CTC: Expected CTC: Notice Period: Current Location: Preferred Location: Availability for Interview: Mode of interview:

Job Summary: We are seeking a highly experienced Contractor Management Specialist with 8-10 years of expertise in managing contractors, procurement, and supply chain functions. The ideal candidate should have experience handling contract labor, vendor negotiations, compliance management, and workforce deployment while ensuring seamless project execution. The role demands strong leadership, negotiation skills, and a deep understanding of supply chain dynamics in various industries. Key Responsibilities: Contractor & Vendor Management: Oversee and manage third-party contractors, ensuring smooth operations and compliance with contractual agreements. Manpower Planning & Deployment: Supervise, coordinate, and optimize manpower utilization for various projects. Procurement & Sourcing: Identify and engage with reliable contractors, negotiate rates, and establish long-term agreements. Legal & Compliance Management: Ensure compliance with labor laws, industry regulations, and company policies for contractor engagement. Cost & Budget Control: Monitor expenses, control contractor costs, and ensure efficient resource utilization. Performance Evaluation: Track contractor performance, set KPIs, and maintain quality standards. Supply Chain Coordination: Work closely with procurement, logistics, and project teams to ensure uninterrupted service. Risk Management: Identify potential risks in contractor operations and develop strategies for mitigation. Documentation & Reporting: Maintain records of contractor agreements, invoicing, and performance reports. Key Skills & Competencies: Contractor Management Procurement & Vendor Negotiation Supply Chain Optimization Workforce Planning & Supervision Labor Law Compliance Cost Control & Budgeting Risk Assessment & Mitigation Relationship Management Performance Tracking & Reporting Strong Communication & Leadership Educational Qualifications: Bachelors Degree in Supply Chain Management, Business Administration, Procurement, or related field. MBA or Certification in Contract Management/Supply Chain (Preferred).

1. Billing & Audits 2. Post Construction Process of Quantity Survey (Work experience in sites) 3. Cost Control, Bills Certification, Variation orders, Contracts Management, Risk Analysis, Problem Identification and resolving. Bills Verifications & Certifications : (As per actual executed at Site in concurrence with Purchase order by ensuring proper by maintaining Proper Measurement records and within Stipulated Timelines Identifying and Reporting PO Variations /Amendments if any and preparing with detailed documents and statements for process throughout the project cycle Follow up's & Co-ordination between all depts. (Internal and external) for better tracking of bills and Processing payments for smooth flow of the project Analyse completed works to determine actual costs. Maintaining and Preparing Vendor Bill Reconciliations in concurrence with Accounts team + Respond and address to vendor queries on Processed Bills. Prepare MIS Report weekly and Monthly ****Please Share your updated resume