Head Chef – Multicuisine Restaurant Hotel Shubham Grand | Infocity, Patia | 30-Room Boutique Hotel We’re looking for a passionate and experienced Head Chef to lead our kitchen at Hotel Shubham Grand’s in-house multicuisine restaurant. What You’ll Do: • Create exciting menus across Indian, Continental, and Chinese cuisines. • Lead and inspire a talented kitchen team. • Maintain top-quality food standards & presentation. • Manage inventory, reduce wastage, and control food costs. • Support special events, banquets, and theme nights. What We’re Looking For: • 10+ years of experience, with at least 2 years as a Head/Sous Chef. • Expertise in multicuisine preparation. • Strong leadership & organizational skills. • Knowledge of food safety & hygiene (HACCP preferred). Perks & Benefits: • Competitive salary & incentives. • Creative freedom in menu design. • Supportive work environment in a growing hospitality brand. 📍 Location: Hotel Shubham Grand, Infocity, Patia 📧 Apply Now: 7381081815; 7002314015
Job Title: Sous Chef Reports to: Head Chef / Executive Chef Location: Hotel Shubham Grand, Infocity, Patia Position Summary The Sous Chef plays a pivotal role in ensuring the smooth operation of our hotel’s in-house restaurant. Working closely with the Head Chef, you will oversee daily kitchen operations, maintain the highest food quality standards, manage kitchen staff, and ensure that guest satisfaction is consistently exceeded. This is a hands-on role that combines creative culinary skills with strong leadership and organizational abilities. Key Responsibilities Kitchen Operations & Food Preparation • Assist the Head Chef in planning and executing daily menus, specials, and seasonal offerings. • Prepare, cook, and present dishes to the highest standard in both taste and presentation. • Ensure consistency in portion sizes, seasoning, and plating. • Monitor and maintain food safety and hygiene standards in compliance with local regulations. Staff Management & Training • Supervise and coordinate kitchen staff during shifts, ensuring smooth workflow. • Train and mentor junior chefs, commis, and kitchen assistants. • Assist in creating staff schedules and managing shift changes to meet operational needs. Inventory & Cost Control • Assist in ordering, receiving, and storing food and supplies. • Monitor stock levels and reduce wastage through proper portion control and storage. • Support in maintaining food cost targets without compromising quality. Collaboration & Guest Experience • Work with the restaurant manager and service staff to ensure smooth coordination between the kitchen and dining area. • Occasionally interact with guests for feedback and special requests. • Support special events, banquets, and private functions hosted by the hotel. Skills & Attributes • Strong culinary skills and creativity in menu development. • Excellent organizational and multitasking abilities. • Leadership and team management capabilities. • Good communication skills and a guest-first mindset. • Ability to work under pressure in a fast-paced environment. Qualifications • Diploma or certification in Culinary Arts or related field (preferred). • Minimum 5-10 years of professional cooking experience, including at least 1 year in a supervisory role. • Knowledge of international and local cuisine. • Familiarity with HACCP and food safety procedures. Work Environment • Flexible schedule, including evenings, weekends, and holidays. • Standing for extended periods and lifting up to 25 kg.
Job Title: Restaurant Captain Department: Food & Beverage Reports to: Restaurant Manager / Assistant Restaurant Manager ⸻ Position Summary The Restaurant Captain is responsible for supervising the restaurant’s day-to-day operations, ensuring high standards of service, guest satisfaction, and staff efficiency. Acting as the link between guests and the service team, the Captain ensures smooth operations by coordinating with kitchen staff, training team members, and upholding hotel service standards. ⸻ Key Responsibilities Guest Service • Greet and welcome guests with professionalism and warmth. • Assist guests in menu selection and promote special dishes or beverages. • Handle guest complaints or concerns promptly and effectively. • Ensure personalized and memorable dining experiences. Operations & Supervision • Oversee restaurant setup and readiness before each service. • Supervise waitstaff and allocate duties during shifts. • Coordinate between service team and kitchen/bar to ensure timely service. • Maintain cleanliness, hygiene, and safety standards in the restaurant. • Monitor table settings, food presentation, and service flow. Team Leadership • Train and guide service staff on hotel standards, etiquette, and upselling techniques. • Motivate the team to deliver high-quality service and achieve sales targets. • Conduct pre-shift briefings to share updates and daily specials. Sales & Revenue • Promote upselling of food, beverages, and special promotions. • Monitor guest bills and ensure accuracy in posting charges. • Assist in achieving restaurant revenue and cost-control objectives. Administration • Prepare duty rosters in consultation with the Restaurant Manager. • Ensure compliance with hotel policies, SOPs, and service standards. • Assist in inventory control of restaurant supplies and equipment. ⸻ Job Requirements • Diploma/Degree in Hotel Management or equivalent. • Minimum 2–4 years of Food & Beverage service experience, with at least 1 year in a supervisory role. • Strong communication, leadership, and interpersonal skills. • Excellent knowledge of food & beverage service techniques. • Ability to handle guest complaints with diplomacy. • Good organizational and time management skills. ⸻ Key Competencies • Guest-oriented and service-driven. • Team leadership and training abilities. • Attention to detail and quality. • Problem-solving and decision-making. • Upselling and sales acumen.
Job Title: Pan-Asian Chef Location: Anshuman Resort Department: Culinary / Kitchen Experience Required: Minimum 8–10 years Specialisation: Korean, Chinese, and Nepalese Cuisine Employment Type: Full-Time ⸻ Position Overview Anshuman Resort is seeking a highly skilled and creative Pan-Asian Chef with a proven track record in Korean, Chinese, and Nepalese cuisine. The ideal candidate will bring authentic culinary techniques, menu innovation, and leadership to our kitchen team while maintaining the highest standards of quality, presentation, and hygiene. ⸻ Key Responsibilities • Develop, design, and execute authentic Pan-Asian menus with a focus on Korean, Chinese, and Nepalese dishes. • Oversee all aspects of kitchen operations including menu planning, ingredient sourcing, food preparation, and plating. • Ensure consistency, quality, and authenticity of all dishes served. • Train, supervise, and mentor kitchen staff to uphold culinary excellence and maintain kitchen discipline. • Collaborate with the F&B Manager and management team to create seasonal and specialty menus. • Monitor food costs, control wastage, and maintain profitability without compromising quality. • Ensure compliance with food safety, hygiene, and sanitation standards (FSSAI guidelines). • Innovate new recipes and fusion concepts that align with Anshuman Resort’s brand identity and guest expectations. • Coordinate with procurement for sourcing of authentic Asian ingredients and kitchen inventory management. ⸻ Qualifications & Experience • Diploma or degree in Culinary Arts / Hotel Management from a recognized institution. • Minimum 8–10 years of professional culinary experience, with at least 3–5 years in a senior chef position in reputed restaurants or resorts. • Proven expertise in Korean, Chinese, and Nepalese cooking techniques and presentation styles. • Strong leadership, communication, and team management skills. • Knowledge of food trends, nutrition, and modern Asian cuisine innovations. • Ability to work efficiently in a high-pressure, guest-centric environment. ⸻ Personal Attributes • Passionate about Pan-Asian cuisine and culinary innovation. • Detail-oriented with a commitment to quality and authenticity. • Strong organizational and multitasking abilities. • Excellent interpersonal and customer service skills. • Adaptable, creative, and open to experimenting with new flavors and techniques. ⸻ Compensation & Benefits • Competitive salary based on experience and expertise. • Accommodation and meals provided at the resort. • Opportunities for professional growth and culinary training. • Employee perks and performance-based