751 Cost Control Jobs - Page 10

Developed baseline project schedules, material delivery schedule, manpower histograms and progress s-curves for Complex projects by meeting strict deadlines. Prepared various reports such as Daily, Weekly, monthly progress reports and project Invoices and are submitted to the clients on timely basis. Coordinate and work with the project management team to resolve project issues to ensure the delivery/completion of the project work. Conducted presentations, attended progress review meetings, coordination meetings with different stakeholders of the project and discussing critical issues and their improvements. Significantly improved productivity in delivering various reports by automation using programming tools like visual basic and other advanced tools. Key Skills: Project Planning and Scheduling Cost Control Techniques Earned Value Management Primavera P6 and MS project Critical Path Method and PERT EOT Claims Data Analysis Data Visualization

Date Posted: 2025-05-04 Country: India Location: 1st Floor (Part), H.No.6-2-30 / 1&2, S S Central, A.C. Guard Road, Lakidikapool, Hyderabad - 500004, India Scheduling & installing the job within estimated costs/Time schedules. Supervise/Monitor the Process & organizing stores. Management of subcontractor, his team & material. Preparing a monthly projection of job completion, inspection & handover. Monitoring the Project: Site Activity Management, Preliminary site preparation etc. Planning right tools for projects & Manpower planning Ensuring for safety in sites. Cost control in the Projects. Organizing for Administrative activities of the department. Customer interaction. Coordinating with various departments. ENVIRONMENTAL HEALTH AND SAFETY: Support EH&S efforts of the department and ensure implementation of EH&S Management systems and other local standards. Participate and facilitate participation of employees in the department in EH&S training and TBT as per EH&S plan. Conduct EH&S inspection/audit as per assigned quota and ensure completion of corrective actions within targeted completion date.

Role & responsibilities Lead site-level Finance & Accounts operations Ensure timely processing of payroll, vendor payments, and reimbursements Handle statutory compliance, GST, TDS, and taxation matters Prepare financial statements as per Ind AS and IGAAP Manage SAP-based accounting, billing, and reporting Coordinate statutory and internal audits, ensuring timely closure of observations Prepare monthly/quarterly/annual financial reports and forecasts Support budgeting, cost control, and financial planning activities Maintain MIS reports and reconciliations Ensure internal controls and adherence to company policies Liaise with auditors, consultants, and corporate finance teams Contribute to revenue assurance and expense optimization initiatives Preferred candidate profile B.Com / MBA (Finance); CA preferred 6 to 10 years of experience in accounts and finance Prior experience in infrastructure, roads, or construction sector preferred Hands-on experience with SAP (FICO module) Strong knowledge of Ind AS, IGAAP, GST, and other statutory compliance Good communication, team management, and stakeholder coordination skills Based in or willing to relocate to Mumbai (Andheri East)

This position is responsible for Leading Costing vertical followed by Process Cost accounting I.e. responsible for the accurate reporting of Cost of Goods Manufactured and Sold Monthly reconciliation and updating of standard costs to actual costs. Required Candidate profile Engineer (Any Btech) with CMA is mandatory ! Alternate Saturdays are Holidays General Day Shift

Key Responsibilities: Oversee the complete lifecycle of hospitality construction projects with a focus on planning, scheduling, cost management, and quality assurance. Conduct regular site visits to ensure alignment with project timelines, budgets, and specifications. Perform micro-level monitoring of time, cost, and quality parameters to ensure proactive control and reporting. Lead and mentor a team of Project Managers and Engineers. Implement value engineering practices at the site level to optimize cost and efficiency. Coordinate with consultants, vendors, contractors, and the corporate office for seamless communication and execution. Resolve on-site and local administrative issues effectively. Candidate Profile: Bachelor's degree in Civil Engineering (B.E / B.Tech) with 1215 years of relevant experience, or a Diploma in Civil Engineering with 15–18 years of experience. Additional certification or degree in Project/Construction Management from NICMAR or a reputed institute preferred. Proven expertise in the end-to-end delivery of at least five hotel/resort projects. Strong knowledge of Project Management Processes and construction lifecycle. Excellent understanding of civil, structural, MEP, interiors, and landscaping works. Experience in high-end interior and exterior finishes. Strong communication, interpersonal, and leadership skills. Willingness to travel extensively and stay at remote project sites as required. Desired Industry Experience: Hospitality sector: Hotels, Resorts SEZ, Hospitals, or Hospitality-centric infrastructure Reputed Project Management Consultancy (PMC) firms

Role & responsibilities General / Analytical accounting / Cost analysis / Variance analysis Group Reporting / Budget and Strategy Cash Management, CAPEX management Tax, customs, GST management, compliance Legal Auditors management A/R A/P management IT Management tools for accounting, reporting, treasury. ERP Network skills management Objective driven, accountability for results, KPIs Preferred candidate profile Qualified CA(CA inter is not eleigible) Minimum 10 yrs of experience in Finance and IT(reporting) Department Should be from Tier 1 Automotive or industrial Sector Should have experience in handling Plant Finance(not corporate finance)

What this job involves You will be performing the role of client finance and accounting at the site and will be responsible for the the financial services scope and responsibility defined in the Property Management Services agreement with client. Your key deliverables will be to: Receive invoices from vendor and update in invoice tracker Prepare invoice stamp, review correctness of invoices, and obtain approval from property manager before sending to back office team for booking in accounting software. Process vendor payments and conduct vendor reconciliation twice a year with balance confirmation from vendors You will be responsible to accurate generation of common area maintenance, utility and other invoice, collection, updating in accounting software. Ensure the preparation of year-end expense reconciliation reports and monitor tenant collections/credits. Monitor collections and coordinate default proceedings Prepare all financial reports and review with Compliance and Liaisoning Manager. Assist in annual budget preparation and year-end recoveries. Client: You will be working on Amey CHSL, which is a residential, located at Nerul,Navi Mumbai Site dynamics: Work Schedule: Site team: e.g.: Property Manager +2 Other details if any. Reporting: You will be reporting to the Property Manager. Sound like you Here is what were looking for: Being Analytical and Meticulous You must pay attention to detail and have excellent accounting and financial management knowledge and skills. Possess the ability to collate information into the system and maintain it in the record books. Qualifications You will have a Degree / Diploma with relevant educational background in Accounting & Finance/ Commerce with min 2-3 years of work experience. Good knowledge of computer applications (Tally) & GAAPwould be desirable. Knowledge of Budgeting & Cost Control procedures, Preparation of Financial summaries, Cash Flows Statements, Account Reconciliation etc would be an added advantage. On-site Mumbai, MH

Your Responsibilities: Candidate would be responsible for General Accounting operations and reporting. Work includes delivery of month end tasks, intercompany accounting and reporting, Responsibility also includes interactions with onshore business controllers, front office team to receive and provide detailed information related to activities handled by self and team. Work also requires interactions with various teams within CSS (AP, AR and other teams), teams in Switzerland (Group), internal and external auditors. All these responsibilities need to be handled with timely, accuracy and greater quality. Living Hitachi Energy s core values of safety and integrity, which means taking responsibility for your own actions while caring for your colleagues and the business. Your Background: Candidate with 2 to 5 years of experience, Postgraduate in Commerce or Semi Qualified CA or CMA SAP / Oracle level ERP experience is preferred Proficiency in both spoken & written English language is required.

How you'll make an impact Develop and manage local compensation strategy as part of global compensation strategy in consultation with business Evaluate, research, recommend, implement and communicate organizations total compensation strategies aligned with short- and long-term business goals Provide consultative technical expertise, advice and guidance regarding compensation matters to management teams to support business Partner with HR Business Partners to monitor and analyze issues related to compensation within the company and the external market, such as turnover, recruitment, government regulations, market data/surveys, competitive practices in order to forecast the impact on the organization. Build and maintain job evaluations, structures and salary surveys to ensure the achievement of equitable and competitive employee compensation Communicate policies, practices, and guidelines effectively to all levels Remain current on market trends/ practices, legal/regulatory changes, labor practices and business patterns within the region with a focus on emerging economy Maintain and partner with talent acquisition team to provide compensation support, training and guidance Select and manage effective external partnerships as required to engage in the development and/or delivery of compensation and benefit plans Plan and manage assigned projects to ensure successful achievement of objectives, schedules and budgets Preparation, participation and collaboration in the implementation of local C&B topics Your background A Minimum of 8 years of HR experience within which at least 3 years experience in core C&B matters with bachelor s degree in HR, Legal, Economics or Finance A strong knowledge of C&B challenges, local labor laws, competitive benefit programs that are offered in the markets Adequate experience to be able to operate at a Group level and influence key stakeholders Good IT skills and the ability to manipulate data to report on trends and common themes Should be comfortable working within an international environment and across diverse cultures Excellent interpersonal and negotiation skills Fluent in spoken and written English

Oversee the daily operations ensuring efficient patient flow and high-quality care delivery. Develop policies and procedures to comply with NABH Standards Manage the financial operations, including budgeting, billing, and procurement of supplies etc

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. Qualifications Minimum 2 years work experience as Sous Chef or 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.

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. Qualifications Minimum 2 years work experience as Sous Chef or 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.

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 Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis 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.

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 Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis 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.

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. Qualifications Minimum 2 years work experience as Sous Chef or 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.

To provide courteous, professional, efficient and flexible service consistent with the hotels policies in order to maximize guest satisfaction. To be entirely flexible and be able to be rotated within the different sub departments of the Rooms division, or any other departments as assigned and as necessary. To ensure that the guests are offered the highest level of personalized service at all times and to report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests. Awareness of hotel activities and a proper handover of the pending points for next shifts follow up and action is crucial. To be aware of all hotel services, facilities, and promotions, and knowledgeable of upselling techniques. To balance the cash report and remittance envelop at the end of the shift, perform opening and closing procedures, and ensure that the Assistant Manager Front Office signs all rebate and paid out vouchers with a clear explanation. To check and update the allocation of rooms for all guests and follow up on the special requirements requested by the guests. To maintain a regular contact with long stay and suite guests to ensure their stays are an enjoyable one. General responsibilities are to maintain a high standard of grooming and hygiene at all times, to maintain a good rapport and working relationship with colleagues and all other departments. Full support to Supervisors and team is essential, for any other reasonable duties and responsibilities are assigned. Qualifications Responsible to welcome all guests, ensuring they have an exceptional staying experience, creating lasting memories and building relationships. You will bring our purpose to life, by using your personal flair and style when interacting with our guests. Ideally you have a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years' work experience in hotel operations. Good customer service, communications and interpersonal skills are a must.

As Chef de Cuisine at Park Brasserie, you will be responsible for conceptualizing menus, managing kitchen operations, maintaining hygiene standards, and delivering exceptional culinary experiences that align with the Hyatt brand's commitment to excellence. Key Responsibilities : (Including but not limited to) Culinary Operations: Lead all aspects of the kitchen at Park Brasserie. Ensure consistency in quality, taste, and presentation across all dishes. Team Leadership & Development: Supervise and mentor a team of chefs and kitchen staff, fostering a culture of learning, creativity, and teamwork. Conduct regular training sessions on cooking techniques, food safety, and service standards. Cost Control & Efficiency: Manage food costs, portion control, inventory, and waste reduction effectively. Collaborate with the purchasing department to maintain strong vendor relationships and ensure timely supply of ingredients. Maintain budgetary goals and support financial targets set by the Executive Chef. Guest Experience: Interact with guests for special occasions, feedback, and custom dining experiences. Continuously improve guest satisfaction scores related to culinary offerings. Hygiene, Safety & Compliance: Uphold the highest standards of kitchen hygiene and food safety in accordance with FSSAI and Hyatt standards. Ensure maintenance and cleanliness of all kitchen equipment and work areas. Qualifications Preferred Degree/Diploma in Culinary Arts or Hospitality Management. Progressive culinary experience, with at least 2 years as a Sous Chef or Chef de Cuisine in a luxury hotel. Strong leadership, communication, and interpersonal skills. Sound knowledge of HACCP, food cost control, and kitchen administration. Experience with international and regional Indian cuisines will be an added advantage. Desired Attributes: Passionate, creative, and detail-oriented. Guest-centric with a flair for storytelling through food. Calm under pressure and solution-driven. Strong team player with a collaborative mindset.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

We are looking for a motivated Junior Quantity Surveyor to join our growing team. Responsibilities include preparing BOQs, estimating project costs, assisting in tender documentation, and tracking material usage and budgets. The ideal candidate should have a diploma or degree in Civil Engineering or Quantity Surveying, good knowledge of measurement and billing, and proficiency in MS Excel and AutoCAD. Candidates with up to 2 or more years of experience are encouraged to apply. Key Responsibilities: Prepare quantity take-offs and Bill of Quantities (BOQ) based on drawings and specifications. Assist in cost estimation and budgeting for construction projects. Support in tender preparation, rate analysis, and bid documentation. Track project costs and monitor material usage and wastage. Liaise with site engineers to verify measurements and work progress. Assist in preparing and reviewing subcontractor bills and client invoices. Maintain proper documentation of contracts, variations, and billing. Ensure compliance with company standards and project timelines. Requirements: Diploma or Degree in Civil Engineering or Quantity Surveying. 1-2 years of relevant experience in the construction industry. Knowledge of construction materials, rate analysis, and cost control. Proficiency in MS Excel; familiarity with AutoCAD and billing software is a plus. Good analytical and numerical skills with attention to detail. Ability to read and interpret architectural and structural drawings. Strong communication and teamwork abilities. Willingness to work on-site as required. Benefits: Competitive salary based on experience. Opportunity to work on reverse and high end projects. Professional growth and skill development opportunities. Collaborative and creative work environment.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Housekeeping Team Management:Supervise, train, and lead the housekeeping staff, including room attendants, housekeepers, and laundry staff Create work schedules, assign tasks, and monitor staff performance to ensure efficient and effective operations Quality Control:Ensure that all guest rooms, public areas, and facilities meet or exceed cleanliness and hygiene standards Conduct inspections to identify areas that require attention and follow up on corrective actions Inventory Management:Maintain inventory of cleaning supplies and equipment, and order necessary supplies when needed Ensure the efficient use and maintenance of housekeeping equipment Guest Services:Respond to guest requests and concerns related to housekeeping promptly and professionally Coordinate special requests, such as extra beds or cribs, with the front desk Training and Development:Provide ongoing training and development for housekeeping staff, ensuring they follow safety protocols and industry best practices Budget Management:Assist in developing and managing the housekeeping department's budget, controlling costs, and optimizing resource allocation Reporting:Maintain records, reports, and documentation related to housekeeping activities, such as room occupancy, maintenance issues, and staff performance Health and Safety Compliance:Ensure that the housekeeping department complies with health and safety regulations and maintains a safe work environment Environmental Sustainability:Promote and implement sustainable and environmentally friendly housekeeping practices, such as waste reduction and energy conservation Communication:Maintain open and effective communication with other departments, such as front desk, maintenance, and management, to ensure smooth operations

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 companies 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 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 environmen t 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

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 companies 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 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 environmen t 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

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 companies 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 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 environmen t 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