We are seeking a dynamic and experienced Cafe Captain to join our team. The ideal candidate will have a strong background in guest relations, inventory control, and bar operations, along with excellent leadership and communication skills. As a Café Captain, you will be responsible for overseeing daily operations, ensuring excellent customer service, and maintaining high standards of food and beverage quality and presentation. Key Responsibilities: Guest Relations: Greet and interact with guests in a friendly, professional manner. Ensure an exceptional dining and service experience. Handle customer complaints and feedback efficiently and professionally. Train staff on customer service best practices. Inventory Management: Maintain accurate inventory records of food, beverages, and bar supplies. Coordinate with vendors and suppliers to ensure timely restocking. Monitor waste, spoilage, and stock levels to minimize costs. Conduct regular inventory audits and submit reports to management. Bar Operations: Supervise and support bar staff in drink preparation and service. Maintain cleanliness and hygiene standards at the bar. Ensure the bar is well-stocked and organized at all times. Assist in menu planning and cocktail development in collaboration with the bar team. Team Management: Supervise floor staff, including baristas, servers, and bartenders. Schedule shifts, assign duties, and ensure proper floor coverage. Conduct briefings, training sessions, and performance evaluations. Foster a positive and productive work environment. Requirements: Proven experience (minimum 2–3 years) in a similar role in a café, restaurant, or hospitality environment. Strong understanding of café and bar operations. Knowledge of inventory control systems and POS software. Excellent interpersonal and leadership skills. Ability to multitask and work in a fast-paced environment. Strong attention to detail and organizational skills. Preferred Qualifications: Certification in Food & Beverage / Hospitality Management. Basic knowledge of mixology and coffee preparation. Experience with health and safety standards in food service.
Key Responsibilities: Prepare and serve a variety of coffee, tea, smoothies, and other café beverages to a high standard. Greet guests warmly and provide attentive, personalized service. Take orders accurately and guide guests through the menu, highlighting vegan and continental options. Handle the billing process including operating the POS system, managing cash/card payments, and issuing receipts. Address guest queries, feedback, and complaints in a professional and positive manner. Maintain cleanliness and hygiene at the coffee counter and guest service area. Restock supplies and ensure the barista station is always ready for service. Collaborate with the kitchen and service team for smooth operations.
We are seeking a skilled and passionate Continental Chef to join our culinary team. The ideal candidate will bring creativity, precision, and a deep understanding of European cuisines—primarily Italian and French. This role demands a strong commitment to quality, presentation, and the ability to thrive in a high-paced kitchen environment. Key Responsibilities: Prepare and cook high-quality dishes using Continental culinary techniques Develop new menu items and seasonal offerings aligned with customer preferences Monitor food stock levels and coordinate with procurement for timely restocking Maintain cleanliness and organization of the kitchen in accordance with food safety standards Train and supervise junior kitchen staff and ensure consistent food quality Collaborate with other chefs and kitchen staff to meet service deadlines Ensure compliance with hygiene and health regulations at all times Requirements: Proven experience as a Continental Chef or relevant role in a similar setting Professional culinary training or equivalent experience Knowledge of Continental ingredients, techniques, and plating styles Excellent time management and multitasking abilities Strong leadership and interpersonal skills Flexibility to work evenings, weekends, and holidays as required Preferred Qualifications: Certification in Food Safety or HACCP Previous experience in fine dining or boutique hotels
We are looking for a Continental Cook to join our team at Agastya Shala and prepare delicious meals for the guests. Key responsibility includes preparing and delivering high-quality dishes, setting up the menu, and delegating tasks to kitchen staff (If needed). The position offers an in-hand salary of ₹15000 - ₹30000. Key Responsibilities: Ensure compliance with all health and safety regulations within the kitchen area. Set up the kitchen with cooking utensils and equipment. Cook food in a timely manner. Study each recipe and gather all necessary ingredients. Supervise cooks and assist as needed. Slightly modify recipes to meet customers’ needs and requests (example: No dairy, exclude nuts). Check the freshness of food and discard out-of-date items. Job Requirements: The minimum qualification for this role is 12th Pass and 1 - 6 years of experience. Familiarity with cooking techniques (advance & non-traditional), recipes, and sanitation regulations are ideal for the position. The role requires excellent time management and leadership skills. A culinary school diploma or certification in a similar field is a plus. Other Details It is a Full Time Cook / Chef job for candidates with 1 - 6 years of experience. More about this Continental Cook job What is the eligibility criteria to apply for this Continental Cook job? Ans: The candidate should be 12th Pass and above and above with 1 - 6 years of experience of experience How much salary can I expect for this job role? Ans: You can expect a salary of ₹15000 - ₹30000 per month that depends on your interview. It's a Full Time job in Rishikesh How many working days are there for this Continental Cook job? Ans: This Continental Cook job will have 6 working days. Are there any charges applicable while applying or joining this Continental Cook job? Ans: No, there is no fee applicable for applying this Continental Cook job and during the employment with the company, i.e., Agastya Shala Is it a work from home job? Ans: No, it’s not a work from home job and can't be done online. How many openings are there for this Continental Cook role? Ans: There is an immediate opening of 4 Continental Cook at Agastya Shala Who can apply for this job? Ans: Only Male candidates can apply for this Cook / Chef job. What are the timings of this Continental Cook job? Ans: This Continental Cook job has 07:00 AM - 10:00 PM timing.
Job Title: Commis - Pan Asian Location: Rishikesh Department: Kitchen / Culinary Reports to: Executive Chef Job Overview:We are looking for a talented and passionate Commis - Pan Asian to join our culinary team. In this entry-level position, you will be assisting the senior chefs in the preparation and cooking of authentic Pan Asian dishes, ensuring the highest standards of food quality, cleanliness, and safety. If you have a passion for Pan Asian cuisine and want to develop your skills in a high-paced, professional kitchen environment, this is the perfect opportunity for you! Key Responsibilities:Food Preparation & Cooking: Assist in the preparation of ingredients for Pan Asian dishes (e.g., Chinese, Japanese, Thai, Korean, Indian, etc.) ensuring all items are fresh and of high quality. Follow recipes and guidelines set by the chefs. Station Management: Work in various stations within the kitchen, depending on the daily requirements. This may include the wok station, sushi bar, noodle station, dim sum, or other specialty sections. Maintain Cleanliness: Ensure your workstation and equipment are cleaned and sanitized regularly in accordance with health and safety standards. Maintain overall kitchen cleanliness to meet food safety regulations. Plating and Presentation: Assist in plating dishes according to the restaurant’s aesthetic standards. Ensure that all food leaving your station is beautifully presented and of the highest quality. Stock Control & Inventory: Assist with the management of food stock, keeping an eye on stock levels, ensuring that ingredients are always available, and minimizing wastage. Team Collaboration: Work closely with senior chefs, kitchen staff, and other team members to ensure smooth kitchen operations and timely delivery of food orders. Mise en Place: Prepare and organize all necessary ingredients for your section at the start of each shift. Ensure that all items are prepped and ready for service. Food Safety Compliance: Adhere to all health, safety, and hygiene standards. Ensure that food is stored and handled properly, maintaining compliance with local regulations and company policies. Learning & Development: Take the opportunity to learn new cooking techniques and refine your skills under the guidance of senior chefs. Participate in training sessions to enhance your understanding of Pan Asian cuisine.
The Head Chef is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times. This role is very much hands-on, requiring attention to detail and a positive work attitude. Responsible to: Catering Manager Main Tasks: 1. Supervise the preparation of all food Ensure all food is prepared as per food preparation requirements Ensure meals are produced on time, and sufficient quantities are available for the various areas Maintain stock levels of all kitchen supplies Prepare daily pastry and bakery requirements as per the menu Be available for functions as they arise to ensure that the food is prepared and served as required 2. Oversee and supervise all kitchen staff Ensure all staff are aware of their duties and what is expected of them Teach new staff skills they require to perform their roles to the required standard Delegate duties to kitchen staff as per the menu requirements Oversee and monitor the work of kitchen staff to ensure all tasks are done as required Give staff feedback on their performance to enable staff development Ensure any staffing issues are resolved fairly and quickly 3. Manage kitchen stocks Ensure wastage is minimised by careful supervision of food preparation methods Ensure proper hygienic storage methods are utilised to prevent food loss Ensure the security of all alcoholic and non alcoholic drink stocks Oversee the ordering and control of stock levels
We are seeking a skilled and passionate Continental Chef to join our culinary team. The ideal candidate will bring creativity, precision, and a deep understanding of European cuisines—primarily Italian and French. This role demands a strong commitment to quality, presentation, and the ability to thrive in a high-paced kitchen environment. Key Responsibilities: Prepare and cook high-quality dishes using Continental culinary techniques Develop new menu items and seasonal offerings aligned with customer preferences Monitor food stock levels and coordinate with procurement for timely restocking Maintain cleanliness and organization of the kitchen in accordance with food safety standards Train and supervise junior kitchen staff and ensure consistent food quality Collaborate with other chefs and kitchen staff to meet service deadlines Ensure compliance with hygiene and health regulations at all times Requirements: Proven experience as a Continental Chef or relevant role in a similar setting Professional culinary training or equivalent experience Knowledge of Continental ingredients, techniques, and plating styles Excellent time management and multitasking abilities Strong leadership and interpersonal skills Flexibility to work evenings, weekends, and holidays as required Preferred Qualifications: Certification in Food Safety or HACCP Previous experience in fine dining or boutique hotels
A Commis Chef for Continental cuisine supports senior chefs by performing basic food preparation, cooking simple dishes, and maintaining a clean, organized workspace according to European cooking techniques. Responsibilities include preparing ingredients, adhering to recipes and food safety standards, and ensuring high-quality presentation. This is an entry-level culinary role focused on developing fundamental skills in a fast-paced kitchen environment. Key Responsibilities Food Preparation: Wash, peel, chop, and prepare ingredients like vegetables and meats for continental dishes. Cooking Support: Execute simple continental cooking tasks, such as preparing sauces and garnishes, under the supervision of senior chefs. Station Management: Keep your assigned workstation clean, organized, and properly stocked, following established hygiene and sanitation standards. Ingredient Quality: Monitor the quality and freshness of ingredients, ensuring they are stored correctly to prevent spoilage. Presentation: Assist in plating and garnishing dishes to ensure an attractive presentation that meets the restaurant's standards. Kitchen Operations: Help with tasks like inventory management, organizing deliveries, and maintaining kitchen equipment. Teamwork: Collaborate effectively with other kitchen staff and support senior chefs to ensure smooth kitchen operations. Learning: Learn and apply various European cooking techniques and recipes to gain experience and advance in the culinary field. Skills & Qualifications Basic Culinary Skills: Foundational knowledge of knife skills, food preparation, and cooking methods. Knowledge of Continental Cuisine: Basic understanding of European cooking techniques, ingredients, and flavor profiles. Attention to Detail: Meticulous attention to detail in food preparation, cooking, and presentation. Cleanliness: Strong commitment to maintaining personal hygiene and a clean workstation. Team Player: Ability to work effectively in a team environment. Patience: Willingness to learn and a positive attitude are crucial for growth.
A restaurant accountant manages a restaurant's financial health by handling daily transactions, preparing financial statements (like profit and loss), managing payroll and accounts payable, monitoring food and labor costs, overseeing inventory, ensuring tax compliance, and providing financial insights to aid management decisions. Their role is crucial for optimizing profitability, controlling expenses, and preventing financial issues that could lead to business failure. Key Responsibilities Transaction Management: Recording daily financial transactions, coding expenses, and managing the general ledger. Financial Reporting: Generating accurate financial statements, including income statements and cash flow statements, to assess the restaurant's performance. Budgeting and Forecasting: Developing and monitoring budgets, setting key performance indicators (KPIs) like prime costs, and forecasting financial performance. Cost Control: Analyzing food and beverage costs, labor expenses, and inventory to implement cost-saving measures and reduce waste. Payroll Processing: Ensuring timely and accurate processing of employee wages. Accounts Payable/Receivable: Managing vendor invoices, processing payments, and handling collections. Inventory Management: Tracking inventory costs and ensuring accurate record-keeping to enhance profitability. Financial Analysis & Advice: Analyzing financial data to provide insights, identify trends, and offer guidance to management for strategic decision-making. Auditing: Performing internal audits and implementing controls to safeguard assets and prevent fraud. Essential Skills Strong understanding of accounting principles and financial record-keeping. Proficiency in accounting software and financial management tools. Analytical skills to interpret complex financial data. Knowledge of industry-specific financial practices, such as managing food and beverage costs. Attention to detail and accuracy in financial data entry and analysis.
A Restaurant Store incharge oversees daily operations and schedules, handles inventory and budgets, and ensures high food quality and customer satisfaction. Key responsibilities include recruiting and training staff, maintaining a positive atmosphere, managing costs and safety, and driving sales and profitability through marketing and operational improvements. Strong leadership, communication, and problem-solving skills are essential for success in this multifaceted role. Key Responsibilities Staff Management: Recruit, hire, train, and schedule staff, providing ongoing coaching and performance feedback to ensure a motivated and efficient team. Operations Oversight: Manage day-to-day restaurant operations, ensuring a smooth flow between front-of-house and back-of-house activities and maintaining high standards of service and cleanliness. Financial Management: Oversee budgets, manage labor costs, monitor sales, control inventory, and identify ways to reduce waste and improve profitability. Quality & Safety: Ensure strict adherence to health, safety, and food safety regulations. Monitor food quality and service standards, and manage relationships with food and beverage suppliers. Reporting: Prepare and present reports on sales, costs, inventory, and other key performance indicators to senior management. Essential Skills Leadership: Ability to lead, motivate, and manage a team effectively. Financial Acumen: Experience in managing budgets, controlling costs, and analyzing financial reports. Problem-Solving: Ability to quickly and effectively address issues that arise in a busy restaurant environment. Communication: Strong verbal and written communication skills to interact with staff, customers, and suppliers. Technical Proficiency: Familiarity with restaurant management software, time tracking, and scheduling tools.