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