Brine / Pickle Operator

About Chokhi Dhani Group

Established in 1990, Chokhi Dhani Group is a well-known Indian hospitality brand operating resorts, hotels, and restaurants across India and internationally, including cities like Jaipur, Jaisalmer, Indore, London, and Dubai. The group is famous for offering immersive Rajasthani cultural experiences encompassing traditional cuisine, music, dance, and arts. Dedicated to preserving Indian heritage, they also engage a broad community of artists and artisans. Their business extends beyond hospitality into handicrafts and ready-to-eat products, marking their strong footprint both domestically and globally. Over time, Chokhi Dhani has emerged as a prominent cultural landmark attracting tourists and locals alike.

Role Overview

The Brine / Pickle Operator position is a full-time on-site job located in Jaipur. Responsibilities include preparing brine solutions and pickles following specific recipes and maintaining quality standards. The operator will manage raw materials by washing and sorting, load and unload pickle batches, and supervise fermentation and preservation stages. Daily duties involve upholding hygiene and safety norms, operating associated equipment, and documenting production details such as batch information, quantities, and quality assessments. Collaboration with the production team and reporting of any operational or equipment-related issues is expected, along with contributing to continuous improvements in product quality and process efficiency.

Qualifications and Requirements

• Experience working in food production or processing roles, ideally with pickles or preserved foods.
• Familiarity with basic food safety practices, hygiene protocols, and ingredient handling within manufacturing settings.
• Competence in measuring and mixing brine, managing salt content, acidity, and fermentation timelines.
• Skill in operating and cleaning production machinery adhering to standard procedures.
• Detail-oriented with the ability to keep precise records of batches, inputs, and quality inspections.
• Physically capable of standing for long durations, handling moderate weight, and working in factory or kitchen environments.
• Good communication, teamwork, reliability, and adherence to instructions and safety policies.
• Minimum educational qualification is completion of high school or an equivalent level. Prior experience in food manufacturing or hospitality production is a plus.