Job Summary ASSIST FOR FRONT OFFICE OPERATIONS ... Responsibilities and Duties ....................... Required Experience, Skills and Qualifications .................... Benefits .................. Job Type: Full-time Pay: ₹6,000.00 - ₹9,000.00 per month Work Location: In person

Job Summary ASSIST FOR FRONT OFFICE OPERATIONS ... Responsibilities and Duties ....................... Required Experience, Skills and Qualifications .................... Benefits .................. Job Type: Full-time Pay: ₹6,000.00 - ₹9,000.00 per month Work Location: In person

Position Summary: The Demi Chef de Partie (DCDP) – Indian Curry is responsible for preparing authentic Indian curries and related dishes to the highest culinary standards. This role requires strong knowledge of Indian spices, cooking techniques, and traditional recipes. The DCDP will assist the Chef de Partie in daily kitchen operations, maintain hygiene standards, and ensure the consistency and quality of all curry preparations. Key Responsibilities: Prepare, cook, and present a range of Indian curry dishes in accordance with recipes and quality standards. Ensure mise en place is completed before service periods, including chopping vegetables, marinating meats, and preparing curry bases and pastes. Monitor food stock levels and communicate any shortages or requirements to the Chef de Partie. Maintain proper portion control, minimizing wastage and adhering to cost control guidelines. Uphold high standards of kitchen hygiene, food safety, and sanitation in compliance with HACCP and company policies. Train and guide Commis Chefs and kitchen helpers as required. Ensure all equipment and work areas are cleaned and maintained in good working order. Assist in menu development and contribute ideas for new dishes or improvements. Comply with all health and safety regulations and kitchen SOPs. Requirements: Minimum 2–4 years of experience in Indian Curry preparation in a professional kitchen. Relevant culinary certification or diploma preferred. Strong knowledge of Indian spices, traditional curries, and cooking techniques. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Attention to detail and commitment to maintaining high culinary standards. Flexibility to work various shifts, including weekends and public holidays. Key Skills: Indian Curry expertise Recipe execution and consistency Kitchen hygiene and safety compliance Time management and organizational skills Team collaboration and training support Working Conditions: Standing for extended periods in a hot kitchen environment. Handling of hot equipment, utensils, and ingredients. Shifts may include early mornings, evenings, weekends, and holidays. Job Type: Full-time Schedule: Day shift Morning shift Rotational shift Work Location: In person

Position Summary: The Commis 2 – Tandoor is responsible for assisting in the preparation and cooking of authentic tandoor dishes, including breads, kebabs, and other traditional items, under the supervision of senior chefs. The role requires knowledge of tandoor equipment, Indian spices, and basic culinary skills to support smooth kitchen operations and maintain quality standards. Key Responsibilities: Prepare tandoor mise en place, including marination of meats, preparation of doughs, and skewering items. Operate the tandoor oven safely and efficiently under supervision. Cook tandoori breads, kebabs, and other dishes as per recipes and presentation standards. Assist with receiving, storing, and rotating stock to maintain freshness and minimize wastage. Ensure workstations, equipment, and utensils are kept clean and sanitized at all times. Follow all hygiene and food safety standards as per HACCP and company policies. Support senior chefs in daily operations and during busy service periods. Maintain proper portion control while preparing food items. Assist in basic preparation of other Indian cuisine items as required. Requirements: Minimum 1–2 years of experience in a professional kitchen, preferably with exposure to tandoor cooking. Basic understanding of Indian tandoori cuisine and marination techniques. Culinary certificate or diploma preferred. Ability to work in a hot environment and handle tandoor equipment. Good personal hygiene and adherence to food safety protocols. Willingness to learn and develop culinary skills. Flexibility to work shifts, weekends, and public holidays. Job Type: Full-time Schedule: Day shift Morning shift Rotational shift Work Location: In person

Job Summary: Assist in the preparation and production of continental bakery items (breads, pastries, desserts, etc.) ensuring the highest standards of hygiene, quality, and presentation, in line with the hotel’s culinary standards. Key Responsibilities: Prepare, bake, and finish a variety of breads, rolls, croissants, Danish pastries, and other continental bakery products as per recipes and standards. Assist in mise-en-place for daily production, including measuring, scaling, mixing, shaping, and proofing doughs. Ensure proper handling and storage of ingredients and finished products. Maintain a clean and organized workstation adhering to hygiene and safety standards (HACCP). Assist in receiving and checking bakery supplies and stock rotation. Support the Chef de Partie and Sous Chef in daily operations. Ensure timely preparation and replenishment of bakery items for buffets, à la carte, and banquets. Follow portion control guidelines to minimize wastage. Participate in training and development initiatives to enhance skills. Perform any other duties as assigned by supervisors or management. Requirements: Previous experience (1–2 years) in a similar role in a bakery or pastry kitchen, preferably in a hotel or fine dining environment. Knowledge of continental bakery techniques and products. Basic understanding of food safety and hygiene standards. Ability to work in a fast-paced environment and as part of a team. Positive attitude, willingness to learn, and attention to detail. Job Type: Full-time Schedule: Day shift Morning shift Rotational shift Work Location: In person

Job Summary: Assist in the preparation and production of continental bakery items (breads, pastries, desserts, etc.) ensuring the highest standards of hygiene, quality, and presentation, in line with the hotel’s culinary standards. Key Responsibilities: Prepare, bake, and finish a variety of breads, rolls, croissants, Danish pastries, and other continental bakery products as per recipes and standards. Assist in mise-en-place for daily production, including measuring, scaling, mixing, shaping, and proofing doughs. Ensure proper handling and storage of ingredients and finished products. Maintain a clean and organized workstation adhering to hygiene and safety standards (HACCP). Assist in receiving and checking bakery supplies and stock rotation. Support the Chef de Partie and Sous Chef in daily operations. Ensure timely preparation and replenishment of bakery items for buffets, à la carte, and banquets. Follow portion control guidelines to minimize wastage. Participate in training and development initiatives to enhance skills. Perform any other duties as assigned by supervisors or management. Requirements: Previous experience (1–2 years) in a similar role in a bakery or pastry kitchen, preferably in a hotel or fine dining environment. Knowledge of continental bakery techniques and products. Basic understanding of food safety and hygiene standards. Ability to work in a fast-paced environment and as part of a team. Positive attitude, willingness to learn, and attention to detail. Job Type: Full-time Schedule: Day shift Morning shift Rotational shift Work Location: In person

Position Summary: The Demi Chef de Partie (DCDP) – Indian Curry is responsible for preparing authentic Indian curries and related dishes to the highest culinary standards. This role requires strong knowledge of Indian spices, cooking techniques, and traditional recipes. The DCDP will assist the Chef de Partie in daily kitchen operations, maintain hygiene standards, and ensure the consistency and quality of all curry preparations. Key Responsibilities: Prepare, cook, and present a range of Indian curry dishes in accordance with recipes and quality standards. Ensure mise en place is completed before service periods, including chopping vegetables, marinating meats, and preparing curry bases and pastes. Monitor food stock levels and communicate any shortages or requirements to the Chef de Partie. Maintain proper portion control, minimizing wastage and adhering to cost control guidelines. Uphold high standards of kitchen hygiene, food safety, and sanitation in compliance with HACCP and company policies. Train and guide Commis Chefs and kitchen helpers as required. Ensure all equipment and work areas are cleaned and maintained in good working order. Assist in menu development and contribute ideas for new dishes or improvements. Comply with all health and safety regulations and kitchen SOPs. Requirements: Minimum 2–4 years of experience in Indian Curry preparation in a professional kitchen. Relevant culinary certification or diploma preferred. Strong knowledge of Indian spices, traditional curries, and cooking techniques. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Attention to detail and commitment to maintaining high culinary standards. Flexibility to work various shifts, including weekends and public holidays. Key Skills: Indian Curry expertise Recipe execution and consistency Kitchen hygiene and safety compliance Time management and organizational skills Team collaboration and training support Working Conditions: Standing for extended periods in a hot kitchen environment. Handling of hot equipment, utensils, and ingredients. Shifts may include early mornings, evenings, weekends, and holidays. Job Type: Full-time Schedule: Day shift Morning shift Rotational shift Work Location: In person