Key Responsibilities: Prepare and cook a variety of continental dishes following traditional and modern recipes. Collaborate with the Head Chef to develop seasonal menus featuring innovative dishes. Ensure all food is prepared in a timely manner and meets established quality standards. Maintain cleanliness and organization of the kitchen and cooking areas in compliance with health and safety regulations. Oversee inventory and supply management, including ordering and storing ingredients. Train and mentor junior kitchen staff, ensuring proper cooking techniques and hygiene practices. Assist in designing and presenting dishes attractively to enhance the dining experience. Stay up-to-date with culinary trends and incorporate them into the menu as appropriate. Qualifications: Proven experience as a Continental Chef or in a similar role in a high-volume kitchen. Culinary degree or equivalent certification from a reputable cooking school. Strong knowledge of various cooking techniques, cuisines, and food preparation styles. Excellent organizational and time management skills. Ability to work in a fast-paced environment and handle pressure effectively. Strong communication and interpersonal skills. Skills: Proficient in working with various kitchen equipment and tools. Strong palate and understanding of flavor profiles. Creativity and a passion for culinary excellence. Knowledge of food safety and sanitation guidelines. Job Type: Full-time Pay: ₹20,000.00 - ₹28,000.00 per month Benefits: Food provided Paid sick time Provident Fund
Key Responsibilities: Prepare and cook a variety of continental dishes following traditional and modern recipes. Collaborate with the Head Chef to develop seasonal menus featuring innovative dishes. Ensure all food is prepared in a timely manner and meets established quality standards. Maintain cleanliness and organization of the kitchen and cooking areas in compliance with health and safety regulations. Oversee inventory and supply management, including ordering and storing ingredients. Train and mentor junior kitchen staff, ensuring proper cooking techniques and hygiene practices. Assist in designing and presenting dishes attractively to enhance the dining experience. Stay up-to-date with culinary trends and incorporate them into the menu as appropriate. Qualifications: Proven experience as a Continental Chef or in a similar role in a high-volume kitchen. Culinary degree or equivalent certification from a reputable cooking school. Strong knowledge of various cooking techniques, cuisines, and food preparation styles. Excellent organizational and time management skills. Ability to work in a fast-paced environment and handle pressure effectively. Strong communication and interpersonal skills. Skills: Proficient in working with various kitchen equipment and tools. Strong palate and understanding of flavor profiles. Creativity and a passion for culinary excellence. Knowledge of food safety and sanitation guidelines. Job Type: Full-time Pay: ₹20,000.00 - ₹28,000.00 per month Benefits: Food provided Paid sick time Provident Fund
Key Responsibilities: Manage the daily operations of the café, including staffing, inventory, and customer service. Supervise and train café staff, ensuring a high level of performance and adherence to company standards. Develop and implement café policies and procedures to enhance efficiency and customer satisfaction. Create a positive and welcoming atmosphere for customers, addressing complaints and feedback appropriately. Monitor and manage inventory levels, placing orders and controlling costs to maximize profitability. Ensure compliance with health and safety regulations, as well as food safety standards. Conduct regular staff meetings and performance reviews to encourage professional growth. Assist in menu development and pricing strategies in collaboration with the culinary team. Maintain an attractive café environment, ensuring cleanliness and organization consistently. Qualifications: Previous experience in café or restaurant management preferred. High school diploma or equivalent; additional qualifications in business management or hospitality are a plus. Strong understanding of food and beverage service standards. Excellent leadership and team management skills. Proficiency in point-of-sale (POS) systems and basic computer skills. Skills: Exceptional customer service and interpersonal skills. Strong organizational and multitasking abilities. Ability to work in a fast-paced environment and handle difficult situations calmly and effectively. Financial acumen and budgeting skills. Creativity in menu planning and marketing strategies. Job Type: Full-time Pay: ₹25,000.00 - ₹32,000.00 per month Benefits: Food provided Paid sick time Provident Fund
Key Responsibilities: Prepare and serve coffee, tea, and other beverages to company standards. Operate coffee machines, grinders, blenders, and other equipment safely. Provide prompt, friendly, and professional customer service. Handle customer inquiries, take orders, and process payments accurately. Maintain cleanliness and organization of the café, including workstations, equipment, and dining areas. Follow health, safety, and hygiene guidelines at all times. Restock supplies and maintain inventory levels of coffee beans, milk, syrups, and other essentials. Assist in training new staff on beverage preparation and customer service. Promote café products, special offers, and upsell menu items to customers. Handle customer feedback and resolve complaints effectively. Qualifications & Skills: High school diploma or equivalent; hospitality certification preferred. Previous experience as a Barista or in food & beverage service is an advantage. Knowledge of coffee brewing techniques and café equipment. Strong communication and interpersonal skills. Ability to work under pressure in a fast-paced environment. Attention to detail and passion for delivering high-quality service. Flexibility to work shifts, weekends, and holidays. Key Competencies: Customer service orientation Teamwork and collaboration Time management and multitasking Adaptability and learning mindset Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Food provided
Key Responsibilities: Prepare and serve coffee, tea, and other beverages to company standards. Operate coffee machines, grinders, blenders, and other equipment safely. Provide prompt, friendly, and professional customer service. Handle customer inquiries, take orders, and process payments accurately. Maintain cleanliness and organization of the café, including workstations, equipment, and dining areas. Follow health, safety, and hygiene guidelines at all times. Restock supplies and maintain inventory levels of coffee beans, milk, syrups, and other essentials. Assist in training new staff on beverage preparation and customer service. Promote café products, special offers, and upsell menu items to customers. Handle customer feedback and resolve complaints effectively. Qualifications & Skills: High school diploma or equivalent; hospitality certification preferred. Previous experience as a Barista or in food & beverage service is an advantage. Knowledge of coffee brewing techniques and café equipment. Strong communication and interpersonal skills. Ability to work under pressure in a fast-paced environment. Attention to detail and passion for delivering high-quality service. Flexibility to work shifts, weekends, and holidays. Key Competencies: Customer service orientation Teamwork and collaboration Time management and multitasking Adaptability and learning mindset Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Food provided
Key Responsibilities: Plan, prepare, and execute a wide variety of pastries, desserts, cakes, breads, and other baked goods. Develop new dessert recipes and menu items based on seasonal ingredients and customer preferences. Ensure consistent quality, taste, and presentation of all bakery and dessert products. Supervise and train bakery staff, commis, and assistants in preparation techniques and kitchen hygiene. Monitor inventory levels of ingredients and baking supplies; coordinate with the purchase department for timely replenishment. Maintain cleanliness, organization, and hygiene in the pastry kitchen as per food safety standards. Ensure proper storage of ingredients and finished products to avoid spoilage. Work closely with the Head Chef or management to plan dessert menus for events, buffets, and special occasions. Control wastage, manage portion sizes, and optimize cost without compromising quality. Keep up to date with modern baking trends, presentation styles, and new techniques. Requirements: Diploma/Degree in Hotel Management, Bakery & Confectionery, or equivalent culinary certification. Minimum 5 –9 years of experience as a Pastry Chef or in a similar role in a reputed hotel, bakery, or restaurant. Strong knowledge of baking methods, decoration techniques, and dessert plating. Ability to work under pressure and meet production timelines. Good leadership, communication, and time management skills. Creativity and passion for pastry arts with attention to detail. Preferred Skills: Knowledge of international desserts and bakery trends. Experience in artisan breads, sugar work, or chocolate-based desserts (optional based on role). Hands-on experience with bakery equipment and temperature control. Job Types: Full-time, Permanent Pay: ₹28,000.00 - ₹35,000.00 per month Benefits: Food provided Provident Fund
Key Responsibilities: Plan, prepare, and execute a wide variety of pastries, desserts, cakes, breads, and other baked goods. Develop new dessert recipes and menu items based on seasonal ingredients and customer preferences. Ensure consistent quality, taste, and presentation of all bakery and dessert products. Supervise and train bakery staff, commis, and assistants in preparation techniques and kitchen hygiene. Monitor inventory levels of ingredients and baking supplies; coordinate with the purchase department for timely replenishment. Maintain cleanliness, organization, and hygiene in the pastry kitchen as per food safety standards. Ensure proper storage of ingredients and finished products to avoid spoilage. Work closely with the Head Chef or management to plan dessert menus for events, buffets, and special occasions. Control wastage, manage portion sizes, and optimize cost without compromising quality. Keep up to date with modern baking trends, presentation styles, and new techniques. Requirements: Diploma/Degree in Hotel Management, Bakery & Confectionery, or equivalent culinary certification. Minimum 5 –9 years of experience as a Pastry Chef or in a similar role in a reputed hotel, bakery, or restaurant. Strong knowledge of baking methods, decoration techniques, and dessert plating. Ability to work under pressure and meet production timelines. Good leadership, communication, and time management skills. Creativity and passion for pastry arts with attention to detail. Preferred Skills: Knowledge of international desserts and bakery trends. Experience in artisan breads, sugar work, or chocolate-based desserts (optional based on role). Hands-on experience with bakery equipment and temperature control. Job Types: Full-time, Permanent Pay: ₹28,000.00 - ₹35,000.00 per month Benefits: Food provided Provident Fund
As a Pastry Chef, your role will involve planning, preparing, and executing a wide variety of pastries, desserts, cakes, breads, and other baked goods. You will be responsible for developing new dessert recipes and menu items based on seasonal ingredients and customer preferences. Ensuring consistent quality, taste, and presentation of all bakery and dessert products will be a key part of your responsibilities. Additionally, you will supervise and train bakery staff, commis, and assistants in preparation techniques and kitchen hygiene. Monitoring inventory levels of ingredients and baking supplies, coordinating with the purchase department for timely replenishment, and maintaining cleanliness, organization, and hygiene in the pastry kitchen as per food safety standards are crucial tasks. Proper storage of ingredients and finished products to avoid spoilage is also a part of your duties. Working closely with the Head Chef or management to plan dessert menus for events, buffets, and special occasions, as well as controlling wastage, managing portion sizes, and optimizing cost without compromising quality are essential aspects of the role. Keeping up to date with modern baking trends, presentation styles, and new techniques will be expected from you. Key Responsibilities: - Plan, prepare, and execute a wide variety of pastries, desserts, cakes, breads, and other baked goods - Develop new dessert recipes and menu items based on seasonal ingredients and customer preferences - Ensure consistent quality, taste, and presentation of all bakery and dessert products - Supervise and train bakery staff, commis, and assistants in preparation techniques and kitchen hygiene - Monitor inventory levels of ingredients and baking supplies; coordinate with the purchase department for timely replenishment - Maintain cleanliness, organization, and hygiene in the pastry kitchen as per food safety standards - Ensure proper storage of ingredients and finished products to avoid spoilage - Work closely with the Head Chef or management to plan dessert menus for events, buffets, and special occasions - Control wastage, manage portion sizes, and optimize cost without compromising quality - Keep up to date with modern baking trends, presentation styles, and new techniques Qualifications Required: - Diploma/Degree in Hotel Management, Bakery & Confectionery, or equivalent culinary certification - Minimum 5 years of experience as a Pastry Chef or in a similar role in a reputed hotel, bakery, or restaurant - Strong knowledge of baking methods, decoration techniques, and dessert plating - Ability to work under pressure and meet production timelines - Good leadership, communication, and time management skills - Creativity and passion for pastry arts with attention to detail Preferred Skills: - Knowledge of international desserts and bakery trends - Experience in artisan breads, sugar work, or chocolate-based desserts (optional based on role) - Hands-on experience with bakery equipment and temperature control In addition, the job offers full-time, permanent employment with food provided and Provident Fund benefits.,
Key Responsibilities1. Baking & Production Prepare, bake, and decorate a variety of bakery items such as breads, pastries, cakes, cookies, and desserts. Follow standard recipes and ensure consistency in taste, texture, and presentation. Develop new bakery products and seasonal specials. Manage daily production schedules to ensure timely availability of bakery items. 2. Recipe & Quality Management Measure and mix ingredients according to recipes and product specifications. Conduct quality checks on raw materials and finished goods. Modify recipes to improve quality, reduce costs, or introduce new variations. 3. Inventory & Cost Control Monitor stock levels of ingredients and baking supplies. Coordinate with the purchase team for timely replenishment. Minimize wastage and maintain cost efficiency in production. 4. Hygiene & Compliance Maintain high standards of kitchen hygiene, cleanliness, and safety as per FSSAI norms. Ensure proper storage and handling of ingredients. Maintain clean workstations and follow all safety and sanitation procedures. 5. Team Collaboration & Training Train junior staff and helpers on baking processes and presentation techniques. Work closely with the Head Chef, kitchen staff, and service teams. Maintain a positive, organized, and efficient working environment. Skills & Competencies Strong knowledge of baking techniques, ingredients, and equipment. Creativity in developing new recipes and presentations. Attention to detail with excellent time-management skills. Ability to work under pressure in a fast-paced environment. Knowledge of food safety, hygiene standards, and baking machinery. Qualifications Diploma/Certification in Bakery & Confectionery or Culinary Arts. Minimum 2–5 years of experience as a Bakery Chef or Pastry Cook. Experience in commercial bakeries, hotels, restaurants, or cafés preferred. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Cell phone reimbursement Food provided Provident Fund
Key Responsibilities:1. Operations Management Oversee day-to-day café operations to ensure smooth functioning. Manage inventory, stock levels, and coordinate ordering of supplies. Ensure adherence to hygiene, safety, and sanitation standards. Maintain equipment and coordinate repairs as needed. Monitor cash handling procedures and daily sales reconciliation. 2. Customer Service & Experience Ensure a warm, friendly, and professional atmosphere for customers. Handle customer complaints and feedback promptly. Implement initiatives to enhance customer satisfaction and drive repeat business. 3. Staff Management Recruit, train, supervise, and schedule café staff (baristas, servers, kitchen helpers). Conduct performance evaluations and provide coaching for skill development. Ensure staff adherence to grooming and service standards. 4. Sales & Business Development Monitor daily/weekly/monthly sales and achieve revenue targets. Develop and execute promotional activities to increase footfall. Analyse business performance and suggest improvements. 5. Quality & Standards Ensure consistent quality of food and beverages. Monitor cleanliness and ambiance of the café. Implement SOPs for service, hygiene, and production. Qualifications & Experience: Bachelor’s degree in Hospitality Management or related field preferred. 3–5 years of experience in café/restaurant management. Strong understanding of food & beverage operations. Knowledge of inventory management and basic accounting. Skills Required: Excellent leadership and people management skills. Strong communication and customer service orientation. Problem-solving and decision-making abilities. Ability to handle high-pressure situations. Basic computer proficiency (POS systems, MS Office). Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month
Key Responsibilities1. Baking & Production Prepare, bake, and decorate a variety of bakery items such as breads, pastries, cakes, cookies, and desserts. Follow standard recipes and ensure consistency in taste, texture, and presentation. Develop new bakery products and seasonal specials. Manage daily production schedules to ensure timely availability of bakery items. 2. Recipe & Quality Management Measure and mix ingredients according to recipes and product specifications. Conduct quality checks on raw materials and finished goods. Modify recipes to improve quality, reduce costs, or introduce new variations. 3. Inventory & Cost Control Monitor stock levels of ingredients and baking supplies. Coordinate with the purchase team for timely replenishment. Minimize wastage and maintain cost efficiency in production. 4. Hygiene & Compliance Maintain high standards of kitchen hygiene, cleanliness, and safety as per FSSAI norms. Ensure proper storage and handling of ingredients. Maintain clean workstations and follow all safety and sanitation procedures. 5. Team Collaboration & Training Train junior staff and helpers on baking processes and presentation techniques. Work closely with the Head Chef, kitchen staff, and service teams. Maintain a positive, organized, and efficient working environment. Skills & Competencies Strong knowledge of baking techniques, ingredients, and equipment. Creativity in developing new recipes and presentations. Attention to detail with excellent time-management skills. Ability to work under pressure in a fast-paced environment. Knowledge of food safety, hygiene standards, and baking machinery. Qualifications Diploma/Certification in Bakery & Confectionery or Culinary Arts. Minimum 2–5 years of experience as a Bakery Chef or Pastry Cook. Experience in commercial bakeries, hotels, restaurants, or cafés preferred. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Cell phone reimbursement Food provided Provident Fund
As a Bakery Chef or Pastry Cook, your primary role involves preparing, baking, and decorating a variety of bakery items such as breads, pastries, cakes, cookies, and desserts. You will need to follow standard recipes to ensure consistency in taste, texture, and presentation. Additionally, developing new bakery products and managing daily production schedules are crucial responsibilities to ensure timely availability of bakery items. Key Responsibilities: - Prepare, bake, and decorate a variety of bakery items following standard recipes - Develop new bakery products and manage daily production schedules - Measure and mix ingredients according to recipes and product specifications - Conduct quality checks on raw materials and finished goods - Monitor stock levels of ingredients and baking supplies - Maintain high standards of kitchen hygiene, cleanliness, and safety - Train junior staff on baking processes and presentation techniques Qualifications: - Diploma/Certification in Bakery & Confectionery or Culinary Arts - Minimum 5 years of experience as a Bakery Chef or Pastry Cook - Experience in commercial bakeries, hotels, restaurants, or cafes preferred As a part of your role, you will also be responsible for inventory management, cost control, and ensuring compliance with hygiene standards. Collaborating with the kitchen staff, training junior team members, and maintaining a positive working environment are essential aspects of this position. In addition to the qualifications and responsibilities mentioned, you should possess strong knowledge of baking techniques, ingredients, and equipment. Creativity in developing new recipes, attention to detail, and the ability to work under pressure in a fast-paced environment are also important skills for this role. This full-time, permanent position offers benefits including cell phone reimbursement, provided food, and Provident Fund. If you have a passion for baking and the required experience, we look forward to receiving your application. As a Bakery Chef or Pastry Cook, your primary role involves preparing, baking, and decorating a variety of bakery items such as breads, pastries, cakes, cookies, and desserts. You will need to follow standard recipes to ensure consistency in taste, texture, and presentation. Additionally, developing new bakery products and managing daily production schedules are crucial responsibilities to ensure timely availability of bakery items. Key Responsibilities: - Prepare, bake, and decorate a variety of bakery items following standard recipes - Develop new bakery products and manage daily production schedules - Measure and mix ingredients according to recipes and product specifications - Conduct quality checks on raw materials and finished goods - Monitor stock levels of ingredients and baking supplies - Maintain high standards of kitchen hygiene, cleanliness, and safety - Train junior staff on baking processes and presentation techniques Qualifications: - Diploma/Certification in Bakery & Confectionery or Culinary Arts - Minimum 5 years of experience as a Bakery Chef or Pastry Cook - Experience in commercial bakeries, hotels, restaurants, or cafes preferred As a part of your role, you will also be responsible for inventory management, cost control, and ensuring compliance with hygiene standards. Collaborating with the kitchen staff, training junior team members, and maintaining a positive working environment are essential aspects of this position. In addition to the qualifications and responsibilities mentioned, you should possess strong knowledge of baking techniques, ingredients, and equipment. Creativity in developing new recipes, attention to detail, and the ability to work under pressure in a fast-paced environment are also important skills for this role. This full-time, permanent position offers benefits including cell phone reimbursement, provided food, and Provident Fund. If you have a passion for baking and the required experience, we look forward to receiving your application.