Food Preparation: Prepare/cook menu items for assigned kitchen section: - South Indian - North Indian - Chinese Ensure attractive presentation & hot serving. Annual bonus Provident fund Employee state insurance Health insurance
Job Description: We are seeking an experienced Chef de Partie (Multi Cuisine) to join our team at Adyar Ananda Bhavan Sweets India Pvt Ltd. The successful candidate will be responsible for managing a multi-cuisine kitchen section, preparing high-quality dishes, and maintaining excellent kitchen standards. Key Responsibilities: 1. Food Preparation: Prepare and cook menu items for assigned multi-cuisine kitchen section (South Indian, North Indian, Chinese, Tandoor, Continental) Ensure dishes are presented attractively and served hot Maintain knowledge of menus, ingredients, and preparation methods 2. Kitchen Management: Manage kitchen staff within assigned section Maintain cleanliness, hygiene, and safety standards Control food costs and minimize waste Ensure timely preparation and presentation of dishes 3. Teamwork: Collaborate with other chefs and kitchen staff Support peers during peak periods Maintain positive and respectful relationships with colleagues 4. Quality Control: Ensure high-quality food presentation and taste Monitor food quality and presentation standards Implement corrective actions to maintain quality standards Requirements: 3-10 years of experience in a multi-cuisine kitchen environment Diploma in Hospitality/Culinary Arts preferred Strong leadership and communication skills Ability to work in a fast-paced environment Knowledge of HACCP and food safety standards What We Offer: Competitive salary (25,000 - 35,000 per month) Opportunities for career growth and development Free meals and uniforms provided PF and ESI benefits Yearly Bonus Gratuity Performance Increment Job Location : Training at Chennai (3 month to 6 Month) Dubai, Malesia, Thailand How to Apply: If you are a motivated and experienced Chef de Partie looking for a new challenge, please apply with your resume and cover letter to hr@aabsweets.com or click "Apply" on Naukri.
1. Restaurant Operations: 2. Customer Service: 3. Team Management: 4. Sales and Marketing: 5. Administration: What We Offer: Competitive salary 25,000 - 35,000 How to Apply: please apply with your resume and cover letter to hr@aabsweets.com Annual bonus Provident fund Employee state insurance Health insurance
Job Description of EHS Assistant Manager / Manager: Role & responsibilities : Ensure compliance with all EHS laws and hotel safety standards. Conduct regular safety audits, inspections, and risk assessments. Lead emergency preparedness, fire drills, and safety training. Investigate incidents and implement corrective actions. Oversee hygiene, food safety, waste disposal, and sustainability. Train staff on EHS practices and use of PPE. Maintain documentation and handle EHS audits. Coordinate with departments to promote a safe work environment. Liaise with government bodies during inspections or emergencies. Contact Details: Please share your resume at, [hr@aabsweets.com]. Call/ WhatsApp at [7338735353] For more details.
Role & Responsibilities Key Responsibilities: Product Development: Leading the development of new food products from concept to commercialization, including recipe innovation, ingredient selection, and process development. Quality and Safety: Ensuring all food products meet strict quality and safety standards, including regulatory compliance and adherence to industry best practices. Innovation: Fostering a culture of innovation and staying ahead of industry trends to identify new opportunities. Team Management: Managing and mentoring a team of R&D professionals, providing guidance and support. Cross-Functional Collaboration: Working closely with marketing, production, and other departments to align R&D efforts with overall business goals. Project Management: Managing R&D projects from initiation to completion, ensuring they are completed on time and within budget. Regulatory Compliance: Staying up-to-date on relevant food safety regulations and ensuring compliance. Budget Management: Managing R&D budgets and resources effectively. Reporting and Documentation: Maintaining accurate records of research and development activities. Essential Skills: Food Science Expertise: Deep knowledge of food science principles, including ingredients, processing, and preservation. Innovation and Creativity: Ability to generate new ideas and develop innovative food products. Project Management: Strong organizational and project management skills. Communication Skills: Excellent written and verbal communication skills. Leadership Skills: Ability to lead and motivate a team. Problem-Solving Skills: Ability to identify and solve complex technical challenges. Regulatory Knowledge: Understanding of food safety regulations and standards. Qualifications: Bachelor's or Master's degree in Food Science, Food Technology, or a related field. Relevant experience in R&D, with a focus on product development and innovation. Strong understanding of food safety regulations and quality control procedures. Proven ability to manage projects and lead teams. Excellent communication, interpersonal, and problem-solving skills.
Restaurant Supervisor & Manager: 1. Oversee daily restaurant operations, ensuring smooth service and high standards. 2. Supervise and motivate staff, including servers, bartenders, and hosts/hostesses. 3. Handle customer complaints and feedback, resolving issues promptly. 4. Monitor inventory, manage supplies, and maintain cleanliness. 5. Support Restaurant Manager in implementing policies and procedures. 6. Assist with scheduling, training, and staff development. 7. Lead and manage restaurant staff, driving sales growth and customer satisfaction. 8. Develop and implement strategies to improve operations, customer service, and profitability. 9. Manage inventory, supplies, and budgets, ensuring efficient use of resources. 10. Recruit, train, and develop staff, promoting a positive work environment. 12. Maintain high standards of food quality, safety, and hygiene. 13. Analyze sales data, customer feedback, and operational metrics to inform decisions. Contact : +918668158203
Key Responsibilities: 1. Oversee daily operations of multiple restaurant locations, ensuring consistency in customer experience, quality, and service standards. 2. Lead and motivate restaurant managers and staff to achieve sales targets, customer satisfaction, and operational excellence. 3. Conduct regular visits to restaurants, providing coaching, feedback, and support to improve performance. 4. Monitor and control restaurant operations, including inventory management, labor costs, and customer feedback. 5. Implement company policies, procedures, and initiatives across restaurants, ensuring compliance and consistency. 6. Analyze sales data, customer feedback, and operational metrics to identify areas for improvement and implement corrective actions. 7. Collaborate with restaurant managers to develop and execute local marketing initiatives and promotions. 8. Ensure restaurants maintain high standards of food quality, safety, and hygiene. Requirements: 1. 10+ years of experience in restaurant management or operations leadership. 2. Strong leadership, communication, and interpersonal skills. 3. Ability to analyze data, identify trends, and make informed decisions. 4. Excellent problem-solving and conflict resolution skills. 5. Familiarity with restaurant operations, including inventory management, labor laws, and customer service standards. - Education: A degree in a relevant field, such as business, hospitality management, or retail management, may be beneficial. Goals: 1. Increase sales and profitability across restaurant locations. 2. Improve customer satisfaction and loyalty. 3. Enhance operational efficiency and consistency. 4. Develop and retain high-performing restaurant managers and staff. Qualifications: Contact : +918668158203
Roles and Responsibilities Manage daily restaurant operations, ensuring smooth service delivery to customers. Oversee inventory management, controlling stock levels and ordering supplies efficiently. Handle customer complaints and feedback, resolving issues promptly and professionally. Supervise kitchen staff, maintaining high standards of food quality and presentation. Coordinate shift planning, scheduling staff effectively to meet business demands. Desired Candidate Profile 1-3 years of experience in hotel or restaurant management (BHM preferred). Strong knowledge of beverage preparation methods, ingredients, and menu planning principles. Excellent communication skills for effective customer handling and team management. NOTE: Candidates with prior experience in fast food chains (e.g., KFC, Pizza Hut) and resort industries are not encouraged to apply for this role.
Roles and Responsibilities Manage daily operations of F&B outlets, ensuring smooth service delivery to customers. Oversee inventory management, ordering supplies, and maintaining stock levels. Develop menus, pricing strategies, and promotions in collaboration with the marketing team. Ensure compliance with food safety standards and maintain high-quality products. Supervise restaurant staff, including baristas, waiters, and kitchen personnel. NOTE: RESORT, CAFE, KFC, DOMINOS, AND OTHER FAST FOOD EXPERIENCED CANDIDATES ARE NOT-WELCOMED TO THIS JOB PROFILE