Job Title: Restaurant Cashier Location: Madhuram Tiffins, Ibrahimpatnam, Near Vijayawada Job Type: Full-Time Shift: Morning [Weekend availability required] Job Responsibilities: Greet customers with a positive attitude and a smile Accurately take orders and handle payments (cash, credit/debit, mobile payments) Operate the POS system efficiently Ensure the cash drawer is balanced at the beginning and end of shifts Provide receipts and handle customer inquiries or concerns Maintain cleanliness and organization at the cashier station Assist with light front-of-house tasks when needed Requirements: Previous experience as a cashier or in customer service is a plus Strong communication and interpersonal skills Basic math skills and attention to detail Ability to stand for long periods and handle fast-paced environments Reliable, punctual, and team-oriented Must be available to work evenings, weekends, and holidays as needed Job Types: Full-time, Permanent Pay: From ₹12,000.00 per month Benefits: Food provided Schedule: Day shift Ability to commute/relocate: Kondapalli, Andhra Pradesh: Reliably commute or planning to relocate before starting work (Preferred) Work Location: In person
Job Title: Sous Chef Location: Terminal 2, Mumbai (On-site) Interview Location: Marol Naka, Mumba Company: Balaji Hospitality Contact: Sandeep Jangid Website: www.balajihospitality.in Email: [email protected] Job Overview We are looking for an experienced, energetic Sous Chef to join our kitchen team at Terminal 2, Mumbai. The Sous Chef will support the Executive Chef in managing daily kitchen operations, maintaining food quality and consistency, supervising cooking staff, and ensuring health & safety standards are met to deliver an exceptional guest experience. Key Responsibilities Assist the Executive Chef in planning menus, daily specials, and portion control. Supervise and train kitchen staff; schedule shifts and ensure smooth shift handovers. Prepare and cook high-quality dishes during service; step in to lead during peak hours. Enforce food safety, sanitation, and HACCP standards; conduct regular kitchen checks. Monitor inventory, control food costs, and minimize waste; assist with ordering and stock rotation. Maintain consistent recipe execution, plating standards, and portion sizes. Collaborate with service and FOH teams to ensure timely delivery and guest satisfaction. Help implement new recipes, seasonal menus, and cost-saving initiatives. Qualifications & Experience Diploma or Degree in Culinary Arts or equivalent preferred. 3–6 years of kitchen experience with at least 1–2 years as a Sous Chef or senior cook, preferably in hotels, airport restaurants, or large-volume outlets. Strong knowledge of Indian and international cuisines. Skills & Attributes Excellent leadership, communication, and team-management skills. Ability to work under pressure and maintain high standards during peak service. Strong sense of hygiene, organization, and time management. Knowledge of food costing, portion control, and inventory management. Shift & Compensation Rotational shifts (including mornings, evenings & weekends) as per operational requirements. Salary and benefits: Competitive — discussed at interview. How to Apply / Interview: Please send your CV to [email protected] or contact Sandeep Jangid . 9594914450 Interviews will be conducted at Marol Naka, Mumbai . Balaji Hospitality is an equal opportunity employer. Job Type: Full-time Pay: ₹16,905.54 - ₹38,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Job Title: Sous Chef Location: Terminal 2, Mumbai (On-site) Interview Location: Marol Naka, Mumba Company: Balaji Hospitality Contact: Sandeep Jangid Website: www.balajihospitality.in Email: mumbai.hr@balajihospitality.in Job Overview We are looking for an experienced, energetic Sous Chef to join our kitchen team at Terminal 2, Mumbai. The Sous Chef will support the Executive Chef in managing daily kitchen operations, maintaining food quality and consistency, supervising cooking staff, and ensuring health & safety standards are met to deliver an exceptional guest experience. Key Responsibilities Assist the Executive Chef in planning menus, daily specials, and portion control. Supervise and train kitchen staff; schedule shifts and ensure smooth shift handovers. Prepare and cook high-quality dishes during service; step in to lead during peak hours. Enforce food safety, sanitation, and HACCP standards; conduct regular kitchen checks. Monitor inventory, control food costs, and minimize waste; assist with ordering and stock rotation. Maintain consistent recipe execution, plating standards, and portion sizes. Collaborate with service and FOH teams to ensure timely delivery and guest satisfaction. Help implement new recipes, seasonal menus, and cost-saving initiatives. Qualifications & Experience Diploma or Degree in Culinary Arts or equivalent preferred. 3–6 years of kitchen experience with at least 1–2 years as a Sous Chef or senior cook, preferably in hotels, airport restaurants, or large-volume outlets. Strong knowledge of Indian and international cuisines. Skills & Attributes Excellent leadership, communication, and team-management skills. Ability to work under pressure and maintain high standards during peak service. Strong sense of hygiene, organization, and time management. Knowledge of food costing, portion control, and inventory management. Shift & Compensation Rotational shifts (including mornings, evenings & weekends) as per operational requirements. Salary and benefits: Competitive — discussed at interview. How to Apply / Interview: Please send your CV to mumbai.hr@balajihospitality.in or contact Sandeep Jangid . 9594914450 Interviews will be conducted at Marol Naka, Mumbai . Balaji Hospitality is an equal opportunity employer. Job Type: Full-time Pay: ₹16,905.54 - ₹38,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person