Ingredient Preparation: Washing, peeling, chopping, and portioning ingredients for dim sum recipes. Cooking: Operating ovens, stoves, grills, and other equipment to prepare dim sum dishes according to recipes and quality standards. Quality Control: Ensuring food is cooked properly, monitoring food quality, and testing for doneness. Presentation: Preparing and serving dim sum dishes in proper portions and presentations. Workstation Maintenance: Setting up and breaking down the workstation, washing and disinfecting equipment, and maintaining a clean and organized workspace. Inventory and Ordering: Assisting with inventory management and ordering ingredients. Key Skills and Qualities: Basic culinary skills and understanding of cooking techniques. Attention to detail and ability to follow recipes and instructions. Ability to work effectively under supervision and as part of a team. Basic knowledge of food safety and hygiene practices. Punctuality, professionalism, and a willingness to learn. In summary, a Dim Sum Commis is a crucial role in a dim sum kitchen, responsible for the day-to-day preparation and cooking of dim sum dishes, ensuring quality and maintaining a clean and organized workspace Job Type: Full-time Pay: ₹22,000.00 - ₹25,000.00 per month Work Location: In person
Key responsibilities of a Chef de Partie: Station Management: Oversee and manage a specific section of the kitchen (e.g., sauté, grill, pastry). Dish Preparation: Prepare and cook dishes according to recipes and standards. Quality Control: Ensure consistent quality and presentation of dishes. Inventory Management: Manage inventory and stock levels for their station. Team Leadership: May supervise and train junior kitchen staff. Hygiene and Safety: Maintain high standards of food hygiene and safety. Collaboration: Work collaboratively with other chefs and kitchen staff. Cost Control: Monitor portion sizes and waste to maintain profit margins. Job Type: Full-time Pay: ₹26,000.00 - ₹30,000.00 per month Work Location: In person
Responsibilities: Food Preparation: Preparing ingredients, cooking food according to recipes, and ensuring proper portion control. Quality Control: Monitoring the quality of food and presentation, and reporting any issues to superiors. Hygiene and Sanitation: Maintaining high standards of personal and kitchen hygiene, ensuring cleanliness and safety. Stock Management: Monitoring stock levels, requisitioning items, and accepting deliveries. Teamwork: Assisting other chefs, educating and guiding junior chefs, and maintaining a positive work environment. Cleaning and Organization: Cleaning and sanitizing workstations, and disposing of expired or spoiled food. Equipment Maintenance: Reporting any defects or malfunctions in the kitchen or equipment. Following Instructions: Adhering to recipes, procedures, and instructions from senior chefs. Key Skills: Basic cooking skills: Cutting, chopping, sautéing, boiling, etc. Hygiene and sanitation knowledge: Understanding food safety and sanitation practices. Teamwork and communication: Working effectively with others and communicating clearly. Time management: Organizing tasks and managing time efficiently. Attention to detail: Ensuring accuracy and quality in all tasks. In essence, the Commis 1 role is a stepping stone to more advanced kitchen positions, providing valuable experience in food preparation, quality control, and kitchen operations.. Job Type: Full-time Pay: ₹22,000.00 - ₹25,000.00 per month Work Location: In person
Greet customers and hand out menus. Take meal and beverage orders from customers and place these orders in the kitchen. Make menu recommendations and inform patrons of any specials. Deliver meals and beverages to tables when they have been prepared. Check that customers are satisfied with their meal. Prepare the bill for tables when requested. Cash up bills and ensure that the correct amount has been paid. Administer change to tables if needed. Job Type: Full-time Pay: ₹13,000.00 - ₹15,000.00 per month Work Location: In person
Ready to work in all 3 shifts (Rotational shift) Greeting clients, visitors, and staff with a professional and courteous demeanor and managing check-ins with efficiency. Managing a multi-line phone system to answer and redirect calls promptly while maintaining professionalism. Coordinating conference room bookings and ensuring meeting spaces are prepared and well-equipped for use. Maintaining a clean and organized reception area that reflects the company’s commitment to high standards. Adhering to security protocols by managing visitor logs, issuing access badges, and monitoring building entry procedures. Job Type: Full-time Pay: ₹13,000.00 - ₹22,000.00 per month Work Location: In person
Ready to work in all 3 shifts (Rotational shift) Greeting clients, visitors, and staff with a professional and courteous demeanor and managing check-ins with efficiency. Managing a multi-line phone system to answer and redirect calls promptly while maintaining professionalism. Coordinating conference room bookings and ensuring meeting spaces are prepared and well-equipped for use. Maintaining a clean and organized reception area that reflects the company’s commitment to high standards. Adhering to security protocols by managing visitor logs, issuing access badges, and monitoring building entry procedures. Job Type: Full-time Pay: ₹13,000.00 - ₹22,000.00 per month Work Location: In person
Supervising Kitchen Staff: Overseeing line cooks, prep cooks, and kitchen assistants, ensuring they follow procedures and maintain quality standards. Food Preparation and Quality Control: Ensuring that food is prepared to the highest standards, meeting recipe specifications and presentation requirements. Inventory Management: Monitoring ingredient stock, ordering supplies, and ensuring freshness and quality of ingredients. Training and Development: Assisting in the training of new kitchen staff and providing guidance to existing team members. Maintaining Cleanliness and Safety: Ensuring the kitchen is clean, organized, and adheres to all health and safety regulations. Cost Control: Managing food costs and contributing to cost-saving measures within the kitchen. Menu Planning and Development: Collaborating with the head chef to create new dishes and menus. Event Catering: Overseeing catering operations for special events, ensuring high-quality food and service. Following Recipes: Accurately following recipes to ensure consistent quality and taste across all dishes. Job Type: Full-time Pay: ₹30,000.00 - ₹50,000.00 per month Work Location: In person
Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards Staying up-to-date with culinary trends and kitchen processes Dealing with suppliers and ensuring that they supply quality goods at affordable prices Managing the inventory and ordering stock as needed Overseeing the maintenance of kitchen equipment and organising repairs when needed Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary Developing new dishes and overhauling menus to attract more clientele Ensuring that guests receive excellent service and enjoy their culinary experience Job Type: Full-time Pay: ₹40,000.00 - ₹55,000.00 per month Work Location: In person
Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards Staying up-to-date with culinary trends and kitchen processes Dealing with suppliers and ensuring that they supply quality goods at affordable prices Managing the inventory and ordering stock as needed Overseeing the maintenance of kitchen equipment and organising repairs when needed Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary Developing new dishes and overhauling menus to attract more clientele Ensuring that guests receive excellent service and enjoy their culinary experience Job Type: Full-time Pay: ₹40,000.00 - ₹55,000.00 per month Work Location: In person
You should have a good understanding of preparing Theplas and Gujarati food. As a Chef, your responsibilities will include preparing and cooking complete meals or individual dishes, catering to customers with food allergies or intolerances, and following instructions to prepare special meals from a Dietitian or Chef. Additionally, you will be required to train kitchen staff in food preparation, cooking techniques, and safe food handling practices. Supervising kitchen staff and helpers will also be part of your role. This is a full-time position that requires a minimum education level of Higher Secondary (12th Pass). The ideal candidate should have at least 1 year of experience as a Chef and a total work experience of 1 year. The work location for this position is on-site.,
Assists the sous chef in daily food preparation activities Monitors inventory and expiration dates of raw goods Supports the growth of commis chefs Ensures high quality food production, preparation, and presentation Observes all applicable standards Ensures work area remains clean Job Type: Full-time Pay: ₹23,000.00 - ₹30,000.00 per month Work Location: In person
Will majorly consider --- More operationally experienced and should have handled 100 pax restaurant minimum and team size of 20 pax Operational Management: Overseeing Daily Operations: Ensuring the restaurant runs smoothly, from opening to closing, and managing both front-of-house and back-of-house operations. Maintaining Quality Standards: Upholding standards for food quality, service, cleanliness, and overall guest experience. Inventory Management: Managing inventory levels, ordering supplies, and controlling costs related to food and supplies. Ensuring Compliance: Adhering to health, safety, and sanitation regulations, as well as company policies and procedures. Developing and Implementing Strategies: Creating and implementing strategies to improve guest satisfaction, drive sales, and enhance the restaurant's performance. Financial Management: Budgeting and Forecasting: Developing and managing budgets, forecasting sales and expenses, and analyzing financial reports. Cost Control: Monitoring costs, minimizing waste, and optimizing profitability. Reporting: Preparing and presenting financial reports to ownership or regional management. Staff Management: Hiring, Training, and Development: Recruiting, hiring, training, and mentoring staff, including performance management and disciplinary actions. Scheduling: Creating and managing staff schedules, ensuring adequate coverage while managing labor costs. Motivating and Leading: Creating a positive and productive work environment, motivating staff, and fostering teamwork. Customer Service: Guest Relations: Building and maintaining relationships with customers, addressing concerns and complaints, and ensuring exceptional service delivery. Other Service: Marketing and Promotion: Collaborating with the marketing team to develop promotions and marketing strategies. Community Engagement: Participating in local events and activities to promote the restaurant. Job Type: Full-time Pay: ₹45,000.00 - ₹70,000.00 per month Work Location: In person
Recipe Creation and Execution: Developing and following recipes for various baked goods, ensuring consistency and quality. Production and Preparation: Mixing, shaping, and baking doughs, pastries, and other baked items, using various techniques and equipment. Decorating and Presentation: Creating visually appealing decorations for cakes, pastries, and other baked goods, using techniques like piping, glazing, and chocolate work. Inventory Management: Monitoring ingredient levels, ordering supplies, and managing inventory to ensure smooth production. Food Safety and Hygiene: Maintaining a clean and organized kitchen environment, adhering to food safety and sanitation guidelines. Teamwork and Collaboration: Working with other kitchen staff, including the head chef, to coordinate production and ensure seamless service. Menu Development: Creating new recipes, seasonal menus, and adapting to customer preferences and trends. Job Type: Full-time Pay: ₹25,000.00 - ₹32,000.00 per month Work Location: In person
To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef Able to take the lead on a station as well as educate and guide junior chefs To be able to work under pressure, for required hours in a heated environment To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries To aid in achieving desired food costs, kitchen standards and overall objectives To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning To remove any hazards and report any defects in the kitchen or equipment to a senior chef To keep high standards of personal and kitchen hygiene Assist in maintaining overall camaraderie in the kitchen To be able to communicate clearly and effectively in a kitchen environment To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets To be familiar with the opening and closing procedures of the kitchen and carry them out as expected To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require. Job Type: Full-time Pay: ₹21,000.00 - ₹25,000.00 per month Work Location: In person
Responsibilities Prepare, cook, and present Indian dishes according to recipes. Supervise and coordinate the activities of junior kitchen staff. Ensure that all dishes are prepared to the highest quality standards. Maintain a clean and hygienic kitchen environment. Monitor food stock and place orders as needed. Assist in the creation of new menu items and specials. Ensure compliance with all health and safety regulations. Job Type: Full-time Pay: ₹22,000.00 - ₹27,000.00 per month Work Location: In person
Staff Management: Supervising and delegating tasks to kitchen staff, providing training, and managing schedules. Menu & Food Preparation: Assisting the head chef in menu planning, creating new dishes, preparing ingredients, and ensuring food quality and consistency. Inventory & Supplies: Tracking inventory, ordering ingredients and supplies, and managing relationships with suppliers. Kitchen Operations: Maintaining cleanliness, overseeing equipment maintenance, and ensuring adherence to food safety and health standards. Leadership: Acting as a liaison between the head chef and staff, ensuring a smooth workflow, and stepping in to run the kitchen when necessary. Essential Skills and Qualifications Culinary Expertise: A strong foundation in various cooking styles and formal culinary education or equivalent experience is often beneficial. Leadership & Teamwork: The ability to lead and motivate kitchen staff, fostering a collaborative environment. Communication: Clear and effective communication with kitchen staff and other departments is crucial. Attention to Detail: Meticulous attention to detail ensures consistent taste, presentation, and safety. Time Management: Efficient time management is vital to meet service demands and maintain kitchen efficiency. Job Type: Full-time Pay: ₹40,000.00 - ₹45,000.00 per month Work Location: In person
You will be taking on a leadership position in a kitchen that specializes in American cuisine, where you will be responsible for managing various aspects of food preparation, menu creation, quality assurance, and team supervision. Your primary focus will be on developing innovative and delectable American-inspired dishes while maintaining consistency and upholding high culinary standards. Your responsibilities will include designing and implementing creative American-style menus, incorporating seasonal ingredients, regional specialties, and current culinary trends. You will also be tasked with creating new dishes and refining existing recipes to align with the restaurant's American cuisine concept. Additionally, you will lead and oversee the kitchen team, assigning tasks, delegating responsibilities, and ensuring a smooth workflow. Monitoring food preparation to uphold quality, taste, and presentation standards across all dishes will be crucial. You will also be expected to establish relationships with suppliers to source fresh, high-quality ingredients for American cuisine. Training and guiding kitchen staff on cooking techniques, American culinary traditions, and food safety practices will be part of your role. Managing food costs by optimizing portion sizes, reducing waste, and monitoring inventory will be essential. Ensuring that dishes are visually appealing and meet American culinary standards will also fall under your purview. Collaborating with the front-of-house staff to address customer concerns related to food quality and dietary requirements is another key aspect of this position. This is a full-time role that requires you to work in person at the designated location.,
You will be responsible for cleaning and preparing all basic food items mise-en-place for both a la carte and buffet services. You will assist in preparing orders following standard procedures and ensuring food requisitions are picked up from the store and arranged according to the FIFO system. Additionally, you will be responsible for cleaning and organizing the walk-in chiller for fresh items and maintaining the cleanliness of the kitchen area, equipment, and machines. It is essential to adhere strictly to standard recipes for various dishes to avoid wastage and ensure proper personal appearance. You will also be in charge of checking and refilling buffet items, cutting and clearing food items, and minimizing food wastage. This is a full-time position that requires in-person work at the designated location.,