As a Tr. Captain, you will be responsible for overseeing the daily operations of the dining area, managing the waitstaff, and ensuring a high level of customer satisfaction. You will play a crucial role in maintaining a positive dining experience for guests staying at the resort. Job Type: Full-time Pay: ₹17,000.00 - ₹19,000.00 per month Schedule: Rotational shift Work Location: In person
To handle the South Indian Kitchen Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Work Location: In person Expected Start Date: 01/06/2025
The Housekeeping Supervisor is responsible for overseeing the cleanliness, maintenance, and overall appearance of the hotel rooms, public areas, and back-of-house areas. The role involves managing and directing the housekeeping staff, ensuring high standards of cleanliness and guest satisfaction, and maintaining efficient operations within the department. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person
The Housekeeping Supervisor is responsible for overseeing the cleanliness, maintenance, and overall appearance of the hotel rooms, public areas, and back-of-house areas. The role involves managing and directing the housekeeping staff, ensuring high standards of cleanliness and guest satisfaction, and maintaining efficient operations within the department. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person
Front Desk Assistant is a professional who is responsible for greeting guests in an efficient and courteous manner. As the first face that many see upon arrival, the Hotel Front Desk assitant checks guests in and out of their rooms, distributes room keys, answers questions and processes payments for hotel services. Job Type: Full-time Pay: ₹16,000.00 - ₹17,000.00 per month Education: Diploma (Preferred) Experience: Microsoft Office: 1 year (Preferred) total work: 1 year (Preferred) Language: Hindi (Preferred) English (Preferred) Work Location: In person
The Housekeeping Supervisor is responsible for overseeing the cleanliness, maintenance, and overall appearance of the hotel rooms, public areas, and back-of-house areas. The role involves managing and directing the housekeeping staff, ensuring high standards of cleanliness and guest satisfaction, and maintaining efficient operations within the department. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person
The Housekeeping Supervisor is responsible for overseeing the cleanliness, maintenance, and overall appearance of the hotel rooms, public areas, and back-of-house areas. The role involves managing and directing the housekeeping staff, ensuring high standards of cleanliness and guest satisfaction, and maintaining efficient operations within the department. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person
As a Restaurant Captain, you will be responsible for overseeing the daily operations of the dining area, managing the waitstaff, and ensuring a high level of customer satisfaction. You will play a crucial role in maintaining a positive dining experience for guests staying at the resort. Job Type: Full-time Pay: ₹17,500.00 - ₹20,000.00 per month Work Location: In person
As a Restaurant Captain, you will be responsible for overseeing the daily operations of the dining area, managing the waitstaff, and ensuring a high level of customer satisfaction. You will play a crucial role in maintaining a positive dining experience for guests staying at the resort. Job Type: Full-time Pay: ₹17,500.00 - ₹20,000.00 per month Work Location: In person
The Senior Sous Chef assist in managing all culinary operations at Aveda Mountains and Mist Munnar, ensuring that every dining experience reflects the resort’s standards of excellence. The role involves leading kitchen teams across the multi-cuisine restaurant, in-room dining, and special events, while maintaining high levels of food quality, hygiene, cost control, and guest satisfaction. Key Duties & Responsibilities would be as follows 1. Kitchen Operations Supervise and coordinate all kitchen activities across restaurants, room service, banquets, and outdoor catering. Ensure the consistent preparation and presentation of all menu items according to resort standards. Monitor daily operations to ensure smooth and efficient food service. Ensure all kitchen equipment and utensils are well maintained and functioning properly. Support the Executive Chef in daily kitchen briefings and service coordination with the service team. 2. Menu Planning & Development Assist in developing and updating menus for the multi-cuisine restaurant, banquets, and special promotions. Incorporate local Munnar ingredients and regional Kerala flavors into creative dishes. Ensure balance in menu design with regard to cost, quality, and guest preferences. Conduct tasting sessions and ensure menu items are standardized with proper recipes and presentation guidelines. 3. Food Quality & Standards Maintain high standards of taste, presentation, and freshness in all dishes. Ensure consistent adherence to portion control, recipes, and presentation standards. Conduct regular quality checks during preparation and service periods. Address guest feedback promptly and implement improvements where needed. 4. Cost Control & Inventory Monitor food costs, wastage, and yield to achieve departmental cost targets. Oversee receiving, storage, and inventory management in compliance with FIFO/LIFO practices. Ensure proper utilization of ingredients and minimize spoilage. Support the Executive Chef in budget preparation, food costing, and vendor evaluation. 5. Team Leadership & Training Lead, motivate, and supervise kitchen staff to ensure teamwork and high morale. Conduct regular training programs on cooking techniques, hygiene, and safety practices. Create and manage duty rosters ensuring adequate manpower coverage across all shifts. Participate in recruitment, performance appraisal, and career development of kitchen staff. 6. Hygiene, Safety & Compliance Ensure full compliance with HACCP, FSSAI, and resort food safety policies. Maintain high standards of cleanliness and sanitation across all kitchen areas. Monitor staff hygiene and grooming standards. Conduct periodic safety and hygiene audits and maintain necessary documentation. 7. Guest Experience & Interaction Interact with guests during special dining experiences or events for feedback and engagement. Ensure all dietary requirements and special requests are handled efficiently. Coordinate with the service team to ensure seamless food delivery and guest satisfaction. 8. Coordination & Communication Coordinate daily with the Executive Chef, F&B Manager, and Purchase Department for menu planning, costing, and stock control. Collaborate with the Events and Banquets team for menu customization and event execution. Ensure effective communication between kitchen and service areas for smooth operations. 9. Administrative Responsibilities Maintain kitchen records such as temperature logs, cleaning schedules, and production reports. Assist in preparing operational and maintenance budgets for the kitchen. Ensure compliance with all Aveda brand standards, policies, and procedures. Job Type: Full-time Pay: ₹35,000.00 - ₹36,000.00 per month Work Location: In person
The Senior Sous Chef assist in managing all culinary operations at Aveda Mountains and Mist Munnar, ensuring that every dining experience reflects the resort’s standards of excellence. The role involves leading kitchen teams across the multi-cuisine restaurant, in-room dining, and special events, while maintaining high levels of food quality, hygiene, cost control, and guest satisfaction. Key Duties & Responsibilities would be as follows 1. Kitchen Operations Supervise and coordinate all kitchen activities across restaurants, room service, banquets, and outdoor catering. Ensure the consistent preparation and presentation of all menu items according to resort standards. Monitor daily operations to ensure smooth and efficient food service. Ensure all kitchen equipment and utensils are well maintained and functioning properly. Support the Executive Chef in daily kitchen briefings and service coordination with the service team. 2. Menu Planning & Development Assist in developing and updating menus for the multi-cuisine restaurant, banquets, and special promotions. Incorporate local Munnar ingredients and regional Kerala flavors into creative dishes. Ensure balance in menu design with regard to cost, quality, and guest preferences. Conduct tasting sessions and ensure menu items are standardized with proper recipes and presentation guidelines. 3. Food Quality & Standards Maintain high standards of taste, presentation, and freshness in all dishes. Ensure consistent adherence to portion control, recipes, and presentation standards. Conduct regular quality checks during preparation and service periods. Address guest feedback promptly and implement improvements where needed. 4. Cost Control & Inventory Monitor food costs, wastage, and yield to achieve departmental cost targets. Oversee receiving, storage, and inventory management in compliance with FIFO/LIFO practices. Ensure proper utilization of ingredients and minimize spoilage. Support the Executive Chef in budget preparation, food costing, and vendor evaluation. 5. Team Leadership & Training Lead, motivate, and supervise kitchen staff to ensure teamwork and high morale. Conduct regular training programs on cooking techniques, hygiene, and safety practices. Create and manage duty rosters ensuring adequate manpower coverage across all shifts. Participate in recruitment, performance appraisal, and career development of kitchen staff. 6. Hygiene, Safety & Compliance Ensure full compliance with HACCP, FSSAI, and resort food safety policies. Maintain high standards of cleanliness and sanitation across all kitchen areas. Monitor staff hygiene and grooming standards. Conduct periodic safety and hygiene audits and maintain necessary documentation. 7. Guest Experience & Interaction Interact with guests during special dining experiences or events for feedback and engagement. Ensure all dietary requirements and special requests are handled efficiently. Coordinate with the service team to ensure seamless food delivery and guest satisfaction. 8. Coordination & Communication Coordinate daily with the Executive Chef, F&B Manager, and Purchase Department for menu planning, costing, and stock control. Collaborate with the Events and Banquets team for menu customization and event execution. Ensure effective communication between kitchen and service areas for smooth operations. 9. Administrative Responsibilities Maintain kitchen records such as temperature logs, cleaning schedules, and production reports. Assist in preparing operational and maintenance budgets for the kitchen. Ensure compliance with all Aveda brand standards, policies, and procedures. Job Type: Full-time Pay: ₹35,000.00 - ₹36,000.00 per month Work Location: In person
To manage and oversee the preparation, cooking, and presentation of authentic South Indian dishes, ensuring high standards of taste, hygiene, and consistency in line with the property’s quality standards. Job Type: Full-time Pay: ₹19,000.00 - ₹21,000.00 per month Work Location: In person
To handle the South Indian Kitchen Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Work Location: In person
To handle the South Indian Kitchen Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Work Location: In person
To handle the South Indian Kitchen Job Type: Full-time Pay: ₹23,000.00 - ₹25,000.00 per month Work Location: In person
To handle the South Indian Kitchen Job Type: Full-time Pay: ₹23,000.00 - ₹25,000.00 per month Work Location: In person
To handle the South Indian Kitchen Job Type: Full-time Pay: ₹23,000.00 - ₹25,000.00 per month Work Location: In person