12 Supervise Jobs

You will be responsible for managing manpower and leading a team of security guards. This includes handling multiple sites, if necessary, and overseeing the hiring process for new security personnel. Your duties will involve supervising and scheduling security guards, monitoring site security, and responding to any incidents that may occur. Additionally, you will be required to train and provide guidance to both new and existing staff members. Routine inspections and patrols will be part of your daily tasks, along with maintaining records and incident reports. In case of emergencies, you will need to coordinate with relevant emergency services. It is imperative to ensure strict compliance with security procedures and regulations to maintain a safe and secure environment. This is a full-time, permanent position with benefits including health insurance, life insurance, and provident fund.,

We refer to an opening for the Senior Supervisor / Supervisor Kitchen Stewarding position in our company, Theobroma Foods PVT Ltd., to be based in Changodar, Ahmedabad, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent offerings, including brownies, cakes, desserts, chocolates, breads, and savories. From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries with stores in over 20 cities. Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country. For More Information about the Company: LinkedIn - https://www.linkedin.com/company/theobroma-foods-private-limited/ Website - https://theobroma.in/ Facebook - https://www.facebook.com/theobromaindia/ Instagram - https://www.instagram.com/theobromapatisserie/?hl=en YouTube - https://www.youtube.com/@theobromapatisserieindia Role & responsibilities To conduct the departmental brief at the commencement of every shift To issue the cleaning equipment and chemicals from the store as per the operational requirements. To maintain proper inventory of various KST equipment and materials. To provide the correct cleaning chemicals and equipment as per the operational requirements. To supervise the cleaning activities of the floors, kitchen outlets, drainages, sinks, utensils etc. To supervise the various activities of cleaning, wiping and drying of the cutlery and crockeries. To ensure proper wet mopping and dry mopping of the kitchen area floors at regular intervals as per the operational requirements. To provide the necessary utensils, vessels, cutlery, crockery, spoons, knives etc to kitchen staff as per their requirements from time to time. To ensure proper setting up of the restaurant counters and other food selling counters in terms of utensils, vessels, cutlery, crockery, etc, as per the operational requirements. To ensure the collection and removal of the trash and garbage from the designated areas at regular intervals as per operational requirements. To ensure the maintenance of the west bin area in clean and hygienic conditions. To check and monitor from time to time, the maintenance conditions of various KST equipment. To supervise the proper sorting and stacking of all the cleaned items in an organized and safe manner. To report any maintenance and/or hazard issues to the Manager. Preferred candidate profile To maintain the Logbook and to record the important events and facts during every shift. To recommend the leaves of KST Helpers for approval. To prepare the duty roster of KST Helpers and Trainees. Perks and benefits Food Staff Bus Flexible Weekly Off Overtime Reporting to: General Manager In that context, please let us know the following: 1. Your interest in working with Theobroma Foods Pvt. Ltd. (Y/N) 2. Present CTC In Lacs per annum (Fixed + Variable separately) 3. Expected CTC in Lacs per annum 4. Detailed CV in Word format (very important). 5. Last 3 months' salary slip 6. Notice period. 7. Current Job Location 8. Willingness to be stationed at Changodar, Ahmedabad, Gujarat? (Y/N) 9. If you have ever applied to/contacted by any consultant or by Theobroma Foods Pvt. Ltd. for any positions in their organization. (Y/N). If yes, give details. 10. Kindly inform us of any physical handicap or critical illness, if any, which may affect your work. 11. Please send details of any kind of bond you might have signed with your current organization (for training, non-compete, non-disclosure, etc) Kindly reply to all the questions put forth in the e-mail to take your candidature forward. Please treat this as urgent and reply under the same subject line. Kindly send your updated resume to sujal.patel@theobroma.in Alternatively, you can share it via WhatsApp at 97121 48353. Regards Sujal Patel Manager HR +91- 97121 48353 sujal.patel@theobroma.in THEOBROMA FOODS PVT. LTD. Block/Survey No 26,27,40 & 41, Sector -3, Akshar Industrial Park, Opp, Zydus Cadila Pharma, Village: Vasna Chacharavadi, Changodar, Tal: Sanad, Dist: Ahmedabad 382213, Gujarat, India.

As a Quality Control (QC) Executive at our Art Services projects, your primary responsibility will be to perform QC activities to ensure that all art assets created by the team are free of technical issues that can be checked against a checklist. You will be tasked with identifying and reporting any issues found in the assets during QC processes and maintaining a project defect tracker. It will also be your duty to guarantee that all assets are correctly delivered to clients in a timely manner. Collaboration with Project Leads will be crucial as you work together to develop and finalize project checklists that will guide the QC process. In addition to your QC duties, you will be expected to mentor and supervise the work of junior QC executives, providing guidance and support to ensure the quality and accuracy of the art assets. Your attention to detail, strong analytical skills, and ability to work effectively in a team setting will be key to success in this role. If you are passionate about maintaining high-quality standards in art services projects and enjoy working collaboratively to achieve project goals, we invite you to join our team as a QC Executive.,

Manpower Handling Material Handling Site Supervision Supervise daily Activity Maintain Safety & Quality

Depot M&P Expert-K2 SYSTRA India, a global leader in engineering and consulting for public transport infrastructure, is seeking an experienced Depot M&P (Machinery & Plant) Expert-K2 for the Mumbai Metro Rail Project (GC Mumbai Metro Line 5, 7A & 9 - System) . With over 60 years of expertise in Mass Rapid Transit Systems and a significant presence in India since 1957, SYSTRA is dedicated to technical excellence and improving transportation and urban infrastructure efficiency. SYSTRA's Systems business in India provides extensive design and project management capabilities in railway equipment, power supply, and overhead lines. They've been a key partner in over 80% of metro projects in India, contributing to major initiatives like the Delhi Metro and various ongoing metro line expansions in Mumbai. Missions/Main Duties As the Depot M&P Expert-K2, your key responsibilities will include: Technical Specification & Design: Prepare technical specifications for depot M&P systems , including inspection lines, lifting jacks, underfloor wheel lathes, washing plants, automatic storage units, and other machinery. Review and approve M&P layouts and their integration with depot civil and track layouts. Procurement Support: Assist in preparing tender documents, evaluating bids, and selecting suppliers/contractors for depot M&P systems. Conduct technical evaluation meetings with vendors and stakeholders. Installation & Commissioning: Supervise installation, testing, and commissioning of M&P equipment. Ensure compliance with relevant safety standards and quality requirements . Coordination: Liaise with civil, electrical, signaling, and rolling stock teams for effective interface management. Coordinate with O&M (Operations & Maintenance) teams for equipment handover and training. Maintenance Planning: Develop maintenance strategies, schedules, and spare parts requirements for all depot M&P equipment. Troubleshoot and provide technical support for complex M&P issues during the operation phase. Compliance & Safety: Ensure all depot machinery and plants conform to international/national standards and client requirements . Implement safety procedures and ensure safe working practices within the depot. Profile/Skills Education: Graduate in Electrical or Mechanical Engineering . Experience: 15+ years of overall experience. 6+ years of relevant experience in Metro/Railway System projects. Communication: Excellent written and oral English communication skills. Collaboration: Ability to work within a culturally diverse organization, recognizing and respecting differences. Problem-Solving: Ability to problem-solve, especially in an an integrated project delivery environment, applying industry best practices. Leadership: Self-motivated individual with outstanding leadership skills, a proven ability to lead a team effort, make independent decisions, and be a strong troubleshooter. You should also have the ability to influence without authority. This is more than just a job; it's a career opportunity to be part of a challenging adventure and contribute to improving transportation and urban infrastructure efficiency.

Job Summary: The Chief Engineer holds the most senior leadership position within the engine department of a Container Ship, responsible for the overall management, safe operation, and maintenance of all main and auxiliary machinery, electrical systems, and technical equipment onboard. This role ensures the vessel's continuous operational readiness, efficiency, and compliance with all international regulations. Duties and Responsibilities: Lead, manage, and supervise the entire engine department crew, including all engineering officers and ratings, ensuring adherence to safety protocols, company policies, and best practices. Responsible for the efficient and safe operation, maintenance, and repair of all propulsion machinery, generators, boilers, pumps, cargo reefer systems, and other critical engine room and deck machinery on a Container Ship. Develop, implement, and oversee the Planned Maintenance System (PMS) for all machinery and equipment, ensuring timely execution of maintenance, surveys, and repairs to maximize operational uptime. Manage the engine department's budget, including the procurement of spare parts, consumables, and services, ensuring cost-effective and efficient resource utilization. Ensure strict compliance with all international maritime regulations, including but not limited to SOLAS, MARPOL, and the ISM Code, particularly concerning machinery, environmental protection, and safety. Monitor fuel, lube oil, and fresh water consumption, implementing strategies for optimal energy efficiency and pollution prevention. Maintain comprehensive and accurate records, logs, and reports related to machinery performance, maintenance activities, incidents, and regulatory compliance. Oversee and ensure the functionality and readiness of all safety equipment, fire detection, and fire-fighting systems within the engine room and throughout the vessel. Conduct regular inspections, safety drills, and training sessions for the engine room crew to enhance their technical competence and emergency preparedness. Liaise effectively with the Master, shore-based technical management, classification societies, and other external stakeholders regarding technical and operational matters. Qualifications: Valid Panama CDC. Completion of all mandatory Marine Courses (STCW compliant).

As a Kitchen Support Expert Supervisor at Marriott International, you'll play a vital role in ensuring the seamless and efficient operation of our hotel kitchens in Bengaluru. You'll lead and coordinate the kitchen support team, maintaining the highest standards of cleanliness, organization, and equipment readiness. This position is perfect for a hands-on leader with 1-4 years of experience who is passionate about creating a supportive and high-performing back-of-house environment, directly contributing to our culinary excellence. What You'll Do Supervise Kitchen Support Operations: Oversee the daily activities of kitchen stewards, dishwashers, and other support staff. Ensure all tasks related to cleaning, sanitation, waste management, and equipment maintenance are completed efficiently and to Marriott's exacting standards. Maintain Hygiene & Sanitation: Be the champion of hygiene. Implement and enforce strict sanitation protocols, including dishwashing procedures, kitchen cleanliness, waste disposal, and adherence to food safety regulations. Conduct regular inspections to ensure compliance. Equipment Management: Oversee the proper handling, maintenance, and storage of all kitchen equipment, including dishes, cutlery, cooking utensils, and machinery. Report any malfunctions or repair needs promptly. Inventory & Supplies: Assist with managing inventory of cleaning supplies, chemicals, and kitchen tools. Ensure adequate stock levels and proper storage. Team Leadership & Training: Train new kitchen support staff on proper procedures, safety protocols, and company standards. Provide ongoing coaching, feedback, and support to ensure team performance and development. Collaboration: Work closely with the culinary team (chefs, cooks) and other hotel departments to ensure seamless operations and timely support for all food and beverage outlets and events. Problem Solving: Address operational challenges and resolve issues promptly and effectively, ensuring minimal disruption to kitchen flow. Safety & Compliance: Promote a safe working environment. Ensure all team members adhere to safety policies, report accidents or unsafe conditions, and complete required certifications. What We're Looking For Experience: 1-4 years of experience in kitchen operations, stewarding, or a similar support role, with at least 1 year in a supervisory or team lead capacity. Experience in a hotel or large-scale food and beverage operation is highly preferred. Education: High school diploma or equivalent. Additional vocational training or certification in hospitality, kitchen hygiene, or a related field is a plus. Skills: Strong knowledge of kitchen hygiene, sanitation, and safety standards. Proven ability to lead, motivate, and train a team. Excellent communication and interpersonal skills. Detail-oriented with strong organizational abilities. Ability to work efficiently in a fast-paced and physically demanding environment. Basic understanding of kitchen equipment maintenance. Physical Requirements: Ability to stand, walk, bend, lift (up to 25 lbs), and move heavy objects as required for daily operations. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As the Sous Chef - Pastry , you will be a pivotal leader, fully accountable for the overall success of our daily pastry and dessert operations. You'll exhibit your exceptional culinary talents by personally crafting exquisite pastries and confections while leading and inspiring your team. This role demands a keen eye for detail, a passion for innovation, and the ability to continually improve guest and employee satisfaction, all while maintaining the operating budget and upholding the highest standards of sanitation and food quality within the pastry kitchen. Key Responsibilities Ensuring Pastry Culinary Standards & Operational Excellence: Manage pastry kitchen shift operations, ensuring strict compliance with all Food & Beverage policies, standards, and procedures specific to pastry production. Estimate daily production needs on a weekly basis and effectively communicate these requirements to pastry personnel daily. Assist the Executive Chef with all kitchen operations and preparation, with a primary focus on pastry. Personally prepare and bake/cook a wide variety of pastries, desserts, breads, and other confectionary items, for regular service, special guests, or functions. Develop, design, or create new applications, ideas, and artistic contributions within the pastry domain, including innovative dessert concepts and decorative elements. Assist in determining optimal pastry presentation and create visually stunning dessert displays and buffets. Maintain rigorous standards for purchasing, receiving, and food storage specific to pastry ingredients. Ensure strict compliance with all food handling and sanitation standards relevant to pastry production. Perform all duties of kitchen managers and employees as necessary within the pastry section. Recognize and ensure superior quality in pastry products, presentations, and flavors. Ensure full compliance with all applicable laws and regulations related to food service. Follow proper handling procedures and maintain the right temperatures for all pastry ingredients and finished products. Operate and maintain all pastry department equipment efficiently, promptly reporting any malfunctions. Rigorously check the quality of all raw and finished pastry products to ensure standards are met. Leading Pastry Kitchen Operations & Team Development: Supervise and coordinate activities of pastry cooks and workers engaged in dessert preparation. Lead shifts by personally preparing pastry items and executing requests based on required specifications, setting a direct example. Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among all team members within the pastry section. Serve as a role model to demonstrate appropriate behaviors and uphold all professional standards. Maintain the productivity level of employees, ensuring they clearly understand expectations and operational parameters. Establish and maintain open, collaborative relationships with employees, fostering a similar environment within the pastry team. Ensure property policies are administered fairly and consistently. Communicate clear performance expectations in accordance with job descriptions for each position. Recognize successful performance and drive desired results within the pastry team. Ensuring Exceptional Customer Service: Provide services that consistently go above and beyond to achieve exceptional customer satisfaction and retention through outstanding pastry products. Manage day-to-day operations, ensuring the quality, standards, and customer expectations are met daily. Set a positive example for guest relations for all pastry staff. Empower employees to provide excellent customer service by supporting their efforts. Interact with guests as appropriate to obtain feedback on pastry product quality and service levels. Effectively handle guest problems and complaints related to pastry items. Maintaining Culinary Goals & Financial Acumen: Achieve and exceed defined goals, including performance goals, budget goals, and team goals specific to the pastry department. Develop specific goals and plans to prioritize, organize, and accomplish your work efficiently. Utilize the Labor Management System to effectively schedule based on business demands and for tracking employee time and attendance for the pastry team. Train employees in essential safety procedures to maintain a safe working environment. Managing & Conducting Human Resource Activities: Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills within the pastry domain. Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed. Participate actively in the employee performance appraisal process, providing constructive feedback. Bring significant issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings related to kitchen operations and hotel-wide initiatives. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in culinary, food and beverage, or a related professional area, with a strong focus on pastry . OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area, with a strong focus on pastry . At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As the Sous Chef - Pastry , you will be a pivotal leader, fully accountable for the overall success of our daily pastry and dessert operations. You'll exhibit your exceptional culinary talents by personally crafting exquisite pastries and confections while leading and inspiring your team. This role demands a keen eye for detail, a passion for innovation, and the ability to continually improve guest and employee satisfaction, all while maintaining the operating budget and upholding the highest standards of sanitation and food quality within the pastry kitchen. Key Responsibilities Ensuring Pastry Culinary Standards & Operational Excellence: Manage pastry kitchen shift operations, ensuring strict compliance with all Food & Beverage policies, standards, and procedures specific to pastry production. Estimate daily production needs on a weekly basis and effectively communicate these requirements to pastry personnel daily. Assist the Executive Chef with all kitchen operations and preparation, with a primary focus on pastry. Personally prepare and bake/cook a wide variety of pastries, desserts, breads, and other confectionary items, for regular service, special guests, or functions. Develop, design, or create new applications, ideas, and artistic contributions within the pastry domain, including innovative dessert concepts and decorative elements. Assist in determining optimal pastry presentation and create visually stunning dessert displays and buffets. Maintain rigorous standards for purchasing, receiving, and food storage specific to pastry ingredients. Ensure strict compliance with all food handling and sanitation standards relevant to pastry production. Perform all duties of kitchen managers and employees as necessary within the pastry section. Recognize and ensure superior quality in pastry products, presentations, and flavors. Ensure full compliance with all applicable laws and regulations related to food service. Follow proper handling procedures and maintain the right temperatures for all pastry ingredients and finished products. Operate and maintain all pastry department equipment efficiently, promptly reporting any malfunctions. Rigorously check the quality of all raw and finished pastry products to ensure standards are met. Leading Pastry Kitchen Operations & Team Development: Supervise and coordinate activities of pastry cooks and workers engaged in dessert preparation. Lead shifts by personally preparing pastry items and executing requests based on required specifications, setting a direct example. Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among all team members within the pastry section. Serve as a role model to demonstrate appropriate behaviors and uphold all professional standards. Maintain the productivity level of employees, ensuring they clearly understand expectations and operational parameters. Establish and maintain open, collaborative relationships with employees, fostering a similar environment within the pastry team. Ensure property policies are administered fairly and consistently. Communicate clear performance expectations in accordance with job descriptions for each position. Recognize successful performance and drive desired results within the pastry team. Ensuring Exceptional Customer Service: Provide services that consistently go above and beyond to achieve exceptional customer satisfaction and retention through outstanding pastry products. Manage day-to-day operations, ensuring the quality, standards, and customer expectations are met daily. Set a positive example for guest relations for all pastry staff. Empower employees to provide excellent customer service by supporting their efforts. Interact with guests as appropriate to obtain feedback on pastry product quality and service levels. Effectively handle guest problems and complaints related to pastry items. Maintaining Culinary Goals & Financial Acumen: Achieve and exceed defined goals, including performance goals, budget goals, and team goals specific to the pastry department. Develop specific goals and plans to prioritize, organize, and accomplish your work efficiently. Utilize the Labor Management System to effectively schedule based on business demands and for tracking employee time and attendance for the pastry team. Train employees in essential safety procedures to maintain a safe working environment. Managing & Conducting Human Resource Activities: Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills within the pastry domain. Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed. Participate actively in the employee performance appraisal process, providing constructive feedback. Bring significant issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings related to kitchen operations and hotel-wide initiatives. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in culinary, food and beverage, or a related professional area, with a strong focus on pastry . OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area, with a strong focus on pastry . At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

About the Role: We are seeking a highly skilled and experienced leader to oversee the Offset and Digital printing production processes within the organization. The Manager - Offset and Digital Printing will play a crucial role in ensuring that all production activities are aligned with company objectives, product specifications, and industry standards. This role requires both strategic leadership and hands-on operational expertise to optimize production efficiency, uphold high-quality standards, and ensure timely delivery. The ideal candidate will lead the Offset and Digital production teams to drive continuous improvements, manage costs, and maintain a culture of excellence across all aspects of printing and finishing operations. Key Responsibilities: Plan, supervise, and manage all activities related to offset and digital printing production and finishing operations. Handle all technical aspects of offset printing, digital and finishing operations, ensuring smooth workflow and optimize output and quality. Manage critical situations effectively and efficiently, especially in high-pressure environments, to maintain production timelines. Troubleshoot offset printing, digital and finishing equipment issues and perform minor repairs to ensure minimal downtime. Collaborate closely with the Pre-press team to ensure designs meet the required print quality and standards. Provide training and development for new staff, with a focus on offset and digital printing technologies, finishing processes, and ink mixing techniques. Monitor and improve overall production efficiency, quality control processes, and operational performance. Qualifications & Requirements: Vocational qualification in Printing Technology is a must. A minimum of 10 years of hands-on experience in the offset printing industry, with at least 5 years in a managerial role. Strong technical background in offset printing and related equipment, with expertise in troubleshooting and maintenance. In-depth knowledge of Mellow color management and GMI color management systems. Familiarity with Pre-press operations and collaboration for print quality assurance. Prior experience in the labeling or packaging industries is highly preferred. Strong command of English, both written and verbal, to communicate effectively. Proficient in MS Office Suite (Outlook, Word, and Excel) for reporting and communication. Must be based in or willing to relocate to Navi Mumbai.

We refer to an opening for the Senior Supervisor / Supervisor Kitchen Stewarding position in our company, Theobroma Foods PVT Ltd., to be based in Changodar, Ahmedabad, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent offerings, including brownies, cakes, desserts, chocolates, breads, and savories. From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries with stores in over 20 cities. Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country. For More Information about the Company: LinkedIn - https://www.linkedin.com/company/theobroma-foods-private-limited/ Website - https://theobroma.in/ Facebook - https://www.facebook.com/theobromaindia/ Instagram - https://www.instagram.com/theobromapatisserie/?hl=en YouTube - https://www.youtube.com/@theobromapatisserieindia Role & responsibilities To conduct the departmental brief at the commencement of every shift To issue the cleaning equipment and chemicals from the store as per the operational requirements. To maintain proper inventory of various KST equipment and materials. To provide the correct cleaning chemicals and equipment as per the operational requirements. To supervise the cleaning activities of the floors, kitchen outlets, drainages, sinks, utensils etc. To supervise the various activities of cleaning, wiping and drying of the cutlery and crockeries. To ensure proper wet mopping and dry mopping of the kitchen area floors at regular intervals as per the operational requirements. To provide the necessary utensils, vessels, cutlery, crockery, spoons, knives etc to kitchen staff as per their requirements from time to time. To ensure proper setting up of the restaurant counters and other food selling counters in terms of utensils, vessels, cutlery, crockery, etc, as per the operational requirements. To ensure the collection and removal of the trash and garbage from the designated areas at regular intervals as per operational requirements. To ensure the maintenance of the west bin area in clean and hygienic conditions. To check and monitor from time to time, the maintenance conditions of various KST equipment. To supervise the proper sorting and stacking of all the cleaned items in an organized and safe manner. To report any maintenance and/or hazard issues to the Manager. Preferred candidate profile To maintain the Logbook and to record the important events and facts during every shift. To recommend the leaves of KST Helpers for approval. To prepare the duty roster of KST Helpers and Trainees. Perks and benefits Food Staff Bus Flexible Weekly Off Overtime Reporting to: General Manager In that context, please let us know the following: 1. Your interest in working with Theobroma Foods Pvt. Ltd. (Y/N) 2. Present CTC In Lacs per annum (Fixed + Variable separately) 3. Expected CTC in Lacs per annum 4. Detailed CV in Word format (very important). 5. Last 3 months' salary slip 6. Notice period. 7. Current Job Location 8. Willingness to be stationed at Changodar, Ahmedabad, Gujarat? (Y/N) 9. If you have ever applied to/contacted by any consultant or by Theobroma Foods Pvt. Ltd. for any positions in their organization. (Y/N). If yes, give details. 10. Kindly inform us of any physical handicap or critical illness, if any, which may affect your work. 11. Please send details of any kind of bond you might have signed with your current organization (for training, non-compete, non-disclosure, etc) Kindly reply to all the questions put forth in the e-mail to take your candidature forward. Please treat this as urgent and reply under the same subject line. Kindly send your updated resume to sujal.patel@theobroma.in Alternatively, you can share it via WhatsApp at 97121 48353. Regards Sujal Patel Manager HR +91- 97121 48353 sujal.patel@theobroma.in THEOBROMA FOODS PVT. LTD. Block/Survey No 26,27,40 & 41, Sector -3, Akshar Industrial Park, Opp, Zydus Cadila Pharma, Village: Vasna Chacharavadi, Changodar, Tal: Sanad, Dist: Ahmedabad 382213, Gujarat, India.

We are seeking a motivated and experienced Service Manager to oversee the daily operations of our service department. The ideal candidate will lead a team of service professionals to deliver exceptional customer service, improve efficiency, and ensure customer satisfaction. The Service Manager will be responsible for managing staff, optimizing workflow, handling escalated customer concerns, and driving performance Preferred candidate profile