The Purchase & Store Manager is responsible for managing all procurement and inventory functions across food, beverage, and operational supplies. This includes vendor sourcing, purchasing, receiving, storage, inventory control, and supporting cost management while ensuring product quality and timely availability. Key Responsibilities: Purchasing: Source and evaluate suppliers based on price, quality, service, and reliability. Negotiate rates and terms to optimize cost-efficiency. Raise and track purchase orders; maintain proper documentation. Coordinate with the kitchen and management to forecast and plan procurement. Inventory & Store Management: Oversee daily receipt and inspection of goods, ensuring accuracy and freshness. Maintain systematic and hygienic storage for dry, refrigerated, and frozen goods. Enforce strict FIFO and FEFO practices to minimize waste and expiry losses. Maintain accurate inventory records, perform regular stock counts, and reconcile discrepancies. Monitor usage patterns and flag irregularities or overconsumption. Process & Compliance: Maintain logs for vendor deliveries and stock movement. Work closely with finance to ensure timely payments and cost tracking. Continuously seek process improvements and cost-saving opportunities. Requirements: Bachelor's degree in Hospitality, Supply Chain, or related field preferred. 2–3 years’ experience in a similar role within the F&B or hospitality industry. Strong negotiation and vendor management skills. Proficiency in inventory and procurement software, particularly Petpooja and Excel. High attention to detail, accountability, and record-keeping discipline.
Job Summary:The Steward, Captain, and Senior Captain work collaboratively to ensure exceptional guest service in the food and beverage environment. The roles vary by level of responsibility, ranging from support functions and cleanliness (Steward), to guest service and team coordination (Captain), to operational leadership and service excellence (Senior Captain). This progression-based role allows flexibility based on experience and capability. Key Responsibilities:Steward (Entry-Level):Maintain cleanliness and hygiene in kitchen, dining, and service areas. Wash dishes, utensils, kitchen equipment, and handle waste disposal. Support the service team in setting up and clearing tables or buffets. Restock supplies and assist during service hours. Captain (Mid-Level):Supervise and coordinate stewards and waitstaff in assigned sections. Greet and serve guests professionally; handle food & beverage orders. Ensure smooth communication between the kitchen and service team. Monitor table settings, cleanliness, and guest satisfaction. Train junior staff and guide them in service protocols. Senior Captain (Supervisory Level):Oversee the entire service area or shift operations. Ensure high standards of guest service and team performance. Handle escalated guest complaints or special requests. Assist in staff scheduling, briefing, and performance evaluation. Coordinate with chefs, managers, and other departments for seamless service. Mentor Captains and Stewards to ensure skill development and consistency.
We are a multi brand concept with a Turkish QSR, Conti-Fusion Cafe and Modern Fine Dine Restaurant. We are on the lookout for talented cooks and chefs who are disciplined and self-motivated. Any cooks or chefs with experience in Turkish/Middle Eastern, Sushi/Dimsum, Continental, Bakery & Patisserie are welcome to apply for these positions. As a chefs you will be responsible for supporting the kitchen team in food production, inventory and ordering, cleaning and other tasks required to ensure a smooth operating kitchen. You will be reporting to designated CDP and Sous Chef
Job Title: Executive Chef – Multi-Unit (3 Restaurants) Location: Ahmedabad Reports To: Owner Department: Culinary / Kitchen Operations Employment Type: Full-time Job Summary:We are seeking a highly skilled, creative, and experienced Executive Chef to lead the culinary operations of three distinct restaurants within our group. This role requires strong leadership, multi-unit management experience, and a passion for delivering exceptional food quality and consistency. The Executive Chef will be responsible for maintaining high culinary standards, managing kitchen teams, driving menu innovation, and ensuring operational efficiency across all locations. Key Responsibilities: Strategic Leadership & Oversight: Oversee all kitchen operations across 3 restaurant locations. Develop and implement standardized systems and procedures for food preparation, quality control, and kitchen management. Ensure each location adheres to brand identity while allowing for tailored culinary expressions where appropriate. Team Management: Recruit, train, mentor, and schedule kitchen staff across all locations. Conduct regular performance evaluations, promote professional development, and build a positive kitchen culture. Maintain appropriate staffing levels and support succession planning. Menu & Culinary Innovation: Design and maintain seasonal, trend-aware menus tailored to each restaurant’s concept. Collaborate with restaurant managers and ownership on new menu rollouts and special events. Ensure consistency in food presentation, taste, and quality. Inventory, Cost Control & Procurement Monitor and control food and labor costs to meet budgeted goals. Oversee ordering, inventory control, and supplier relationships for all locations. Ensure optimal use of ingredients, minimal waste, and adherence to portion control standards. Compliance & Safety: Ensure all restaurants comply with local health, safety, and sanitation regulations. Conduct regular kitchen inspections and audits. Lead food safety training and promote hygiene best practices. Collaboration & Reporting: Work closely with the owner, FOH teams, and the kitchen team to align culinary operations with business goals. Provide weekly and monthly reports on kitchen performance, costs, staffing, and menu success. Qualifications: Minimum 7-9 years of culinary experience, with at least 2 years in a leadership role. Proven leadership and team development skills. Strong knowledge of food trends, techniques, and modern plating styles. Exceptional organizational and time-management abilities. Proficiency with food costing and inventory systems. Degree or diploma in Culinary Arts preferred.
We are a multi brand concept with a Turkish QSR, Conti-Fusion Cafe and Modern Fine Dine Restaurant. We are on the lookout for talented cooks and chefs who are disciplined and self-motivated. Any cooks or chefs with experience in Turkish/Middle Eastern, Sushi/Dimsum, Continental, Bakery & Patisserie are welcome to apply for these positions. As a chefs you will be responsible for supporting the kitchen team in food production, inventory and ordering, cleaning and other tasks required to ensure a smooth operating kitchen. You will be reporting to designated CDP and Sous Chef
Job Title: Sushi ChefJob Summary: We are seeking a skilled and creative Sushi Chef to join our culinary team. The Sushi Chef will be responsible for preparing high-quality sushi dishes, ensuring freshness and presentation standards, and providing guests with an exceptional dining experience. This role requires precision, attention to detail, and a passion for Japanese cuisine. Key Responsibilities:Prepare and serve sushi, sashimi, nigiri, rolls, and other Japanese dishes according to restaurant standards. Ensure the quality, freshness, and presentation of all food items. Maintain knowledge of traditional and modern sushi-making techniques. Manage food preparation areas, ensuring cleanliness and compliance with food safety regulations. Monitor and manage inventory of fish, seafood, rice, and other ingredients. Collaborate with kitchen staff and front-of-house team to provide excellent customer service. Develop and recommend new menu items and seasonal specials. Maintain a clean and organized workstation, including proper storage of ingredients. Train and mentor junior kitchen staff when necessary. Qualifications & Skills:Proven experience as a Sushi Chef or in a similar culinary role. Strong knowledge of sushi preparation techniques and Japanese cuisine. Ability to handle knives and kitchen equipment safely and effectively. Excellent knowledge of food safety and sanitation practices. Creativity and attention to detail in food presentation. Ability to work under pressure in a fast-paced environment. Strong communication and teamwork skills. Culinary degree or relevant certification (preferred, not always required). Work Environment & Physical Requirements:Fast-paced kitchen environment. Ability to stand for long periods and perform repetitive tasks. Flexible to work evenings, weekends, and holidays as required.
Job Summary: The Steward, Captain, and Senior Captain work collaboratively to ensure exceptional guest service in the food and beverage environment. The roles vary by level of responsibility, ranging from support functions and cleanliness (Steward), to guest service and team coordination (Captain), to operational leadership and service excellence (Senior Captain). This progression-based role allows flexibility based on experience and capability. Key Responsibilities: Steward (Entry-Level):Maintain cleanliness and hygiene in kitchen, dining, and service areas. Wash dishes, utensils, kitchen equipment, and handle waste disposal. Support the service team in setting up and clearing tables or buffets. Restock supplies and assist during service hours. Captain (Mid-Level):Supervise and coordinate stewards and waitstaff in assigned sections. Greet and serve guests professionally; handle food & beverage orders. Ensure smooth communication between the kitchen and service team. Monitor table settings, cleanliness, and guest satisfaction. Train junior staff and guide them in service protocols. Senior Captain (Supervisory Level):Oversee the entire service area or shift operations. Ensure high standards of guest service and team performance. Handle escalated guest complaints or special requests. Assist in staff scheduling, briefing, and performance evaluation. Coordinate with chefs, managers, and other departments for seamless service. Mentor Captains and Stewards to ensure skill development and consistency. Barista Duties and ResponsibilitiesCustomer Service Greet customers warmly and take orders accurately. Provide product knowledge (menu items, seasonal drinks, food pairings). Handle customer inquiries, complaints, and feedback professionally. Create a welcoming and friendly atmosphere. Beverage Preparation Prepare and serve coffee, espresso drinks, teas, smoothies, and specialty beverages to standard recipes. Operate espresso machines, grinders, blenders, and brewing equipment. Ensure drinks are prepared quickly, consistently, and with quality presentation. Customize beverages based on customer requests. Food Handling Serve pastries, snacks, and light food items. Follow food safety and hygiene standards. Restock food displays and maintain freshness. Cleanliness & Maintenance Keep work areas, equipment, and seating areas clean and organized. Wash utensils, cups, and equipment. Follow daily and weekly cleaning schedules. Report maintenance issues with machines or store facilities. Cash Handling & Transactions Operate POS (Point of Sale) system and handle cash/credit card transactions. Accurately process payments and provide change/receipts. Balance cash drawer at the end of shift. Inventory & Stocking Monitor and restock coffee beans, milk, syrups, cups, and other supplies. Rotate stock to minimize waste. Assist with inventory counts and supply orders. Teamwork & Professionalism Collaborate with coworkers during busy periods to ensure smooth operations. Follow store policies and safety regulations. Maintain a professional appearance and positive attitude.
We are a multi brand concept with a Turkish QSR, Conti-Fusion Cafe and Modern Fine Dine Restaurant. We are on the lookout for talented cooks and chefs who are disciplined and self-motivated. Any cooks or chefs with experience in Turkish/Middle Eastern, Sushi/Dim sum, Continental, Pan Asian, Bakery & Patisserie are welcome to apply for these positions. As a chefs you will be responsible for supporting the kitchen team in food production, inventory and ordering, cleaning and other tasks required to ensure a smooth operating kitchen. You will be reporting to designated CDP and Sous Chef