Assist in Table Service Support servers in delivering food and beverages to guests promptly and professionally. Maintain Cleanliness – Ensure all service areas, tables, and equipment are clean and organized at all times. Stock & Setup – Help in setting up dining areas, refilling condiments, and maintaining inventory of service tools. Guest Assistance – Respond to guest requests courteously and escalate issues to supervisors as needed. Follow Hygiene Standards – Adhere to all food safety, hygiene, and grooming standards as per restaurant policy.
Greeting and seating guests warmly Taking food and beverage orders accurately and efficiently Recommending menu items and upselling when appropriate Serving food and drinks with attention to detail Ensuring tables are clean and properly set between guests Handling guest inquiries, complaints, and special requests with professionalism Maintaining cleanliness and hygiene standards across the FOH area Collaborating with kitchen and bar teams for seamless service Processing payments and managing POS systems (for servers/bartenders) Following opening and closing procedures Requirements: Previous hospitality experience preferred (but not always required) Strong communication and interpersonal skills Friendly, positive attitude and a genuine passion for customer service Ability to work in a team and stay calm under pressure What We Offer: Competitive pay + tips Opportunity to grow with a new, vibrant hospitality group Staff meals and discounts Training and development Fun, supportive work environment Opening Soon Apply Now and Train with Us Before Launch! Send your resume to: pooja.sawant-ne@adityabirla.com
Job Purpose Support the smooth running of the kitchen and restaurant by preparing and cooking high-quality continental dishes. Deliver consistent food standards, maintain hygiene, and create a memorable dining experience for guests. Key Skills & Abilities Passion for food and guest satisfaction Ability to work under pressure and in a team Eagerness to learn and adapt Strong sense of responsibility and reliability Qualifications Prior experience in a professional kitchen (preferably continental cuisine) Diploma or certification in Culinary Arts (preferred) Key Responsibilities Prepare mise-en-place and ensure section readiness for service Cook and present dishes as per recipes and quality standards Follow portion control, FIFO, and food safety guidelines Maintain cleanliness, hygiene, and organization in the section Report spoilage, wastage, or equipment issues promptly Assist in stock management, requisitions, and daily checklists Support menu development and contribute to new recipes when required Coordinate with other sections to ensure smooth operations Uphold safety, hygiene, and food handling standards at all times Provide courteous and professional service when interacting with colleagues or guests General Duties Maintain a professional appearance and punctuality Support training of new team members Attend meetings, follow operational updates, and adhere to policies Ensure compliance with health, safety, fire, and hygiene standards Undertake additional tasks as assigned by supervisors
Job Purpose: Support the Head Chef in ensuring smooth kitchen operations, high-quality food standards, and memorable dining experiences. Assist in menu development, cost control, and team training, while maintaining consistency in food quality, hygiene, and safety standards. Key Skills & Abilities: Strong knowledge of food costing, budgeting, and inventory control Creative flair in Continental cuisine and confident with menu development Strong organizational and problem-solving abilities Ability to train, mentor, and supervise a large team Excellent time management, communication, and leadership skills Calm and effective under pressure with high service standards Qualifications: Minimum 2 years experience as Sous Chef or equivalent in a fast-paced environment Proven ability to assist in running kitchen operations and developing teams Diploma or equivalent in Culinary Arts Advanced Food Safety, HACCP, and Health & Safety certification Key Responsibilities: Prepare and cook dishes to brand standards, ensuring consistency and presentation Assist in menu planning, festive specials, and recipe development Monitor food costs, stock levels, wastage, and supplier quality Ensure hygiene, cleanliness, and compliance with food safety standards Supervise, train, and mentor kitchen staff, ensuring adherence to grooming, punctuality, and performance standards Deputies for the Head Chef in their absence and lead kitchen briefings/meetings Handle guest feedback, ensuring corrective actions and continuous improvement Maintain accurate records, stock takes, and operational reports General Duties: Build strong working relationships with staff and suppliers Uphold professional grooming and personal appearance standards Ensure compliance with health, fire, and food safety regulations Support new staff through on-the-job training and team integration