As a Sous Chef at Block 108, you will serve as an ambassador for the exceptional service and cuisine that define our dining experience. Reporting to the Consultant Chef, you will play a pivotal role at Block 108, a Kitchen and Cocktail Bar that redefines traditional flavors with a contemporary twist. Our vibrant menu showcases locally sourced ingredients from across India, prepared with passion and precision by our skilled chefs. From street-style bar nibbles to small plates meant for savoring, our menu celebrates regional flavors with culinary creativity. Your responsibilities will include being flexible to manage any section in the kitchen, planning new menus, designing plating presentation in collaboration with the Consultant Chef, and overseeing the entire kitchen operation. You will ensure food safety, cleanliness, staff management, time management, and guest interactions are of the highest standards. Additionally, you will monitor food requisitions, maintain quality standards, control food stock and cost, and organize an efficient flow of production. To excel in this role, you should have at least 5 years of kitchen experience in a high-volume restaurant or hotel, a culinary school qualification, basic computer skills, and familiarity with inventory systems. Strong communication, organizational, problem-solving, and interpersonal skills are essential. You must be highly responsible, reliable, and able to work well under pressure in a fast-paced environment. Collaboration with colleagues, focus on guest needs, and the ability to incorporate feedback for continuous improvement are crucial aspects of this position. As a Sous Chef, you will work closely with the Purchase teams, F&B staff, and other team members to maintain inventory, order ingredients, coordinate specials, and ensure efficient team operations. Upholding food hygiene and safety guidelines, fire safety protocols, and cleanliness standards is paramount. Deep cleaning, fumigation schedules, roster creation, and efficient team management will be part of your daily tasks. To apply for this exciting opportunity, please submit your resume and a cover letter outlining your relevant experience and qualifications to admin@block108.com. Join us at Block 108 and be part of a team that celebrates creativity, diversity, and culinary excellence.,
As an Assistant overseeing the dining room operations at Block 108, your role involves ensuring exceptional service for guests by supporting the Senior Captain and Restaurant Manager, managing waitstaff, training new staff, and maintaining high service standards. Your key responsibilities will include: - Ensuring guests receive prompt and courteous service for a positive dining experience. - Addressing guest inquiries, concerns, and special requests efficiently. - Supervising and coordinating waitstaff and bus staff, providing training and guidance. - Ensuring cleanliness and proper setup of tables, monitoring the serving process for food quality. - Aiding in managing reservations and coordinating with the kitchen for timely food delivery. - Promoting specials and having thorough menu knowledge to increase sales. - Monitoring food and beverage service quality, ensuring compliance with standards. - Helping maintain records of staff performance and guest feedback, supporting inventory management. The qualifications required for this role are: - Education: High school diploma or equivalent; additional education in hospitality management is a plus. - Experience: Minimum of 2 years in a similar role within a restaurant or hospitality environment. - Skills: Strong communication, interpersonal skills, knowledge of food and beverage service standards, basic proficiency in restaurant management software. Block 108 requires flexibility to work evenings, weekends, and holidays as needed, along with a professional appearance and demeanor. If you are interested in this position, please submit your resume and cover letter to admin@block108.com.,
As a Senior Captain at Block 108, Kitchen & Cocktail Bar, you will be responsible for overseeing the dining room operations to ensure exceptional guest service. Your role will involve managing waitstaff, coordinating with the kitchen, and upholding high hospitality standards. In addition, you will play a key role in training and mentoring junior staff to deliver a smooth and efficient dining experience. **Key Responsibilities:** - **Guest Service** - Ensure all guests receive prompt and courteous service. - Address and resolve any guest complaints or concerns. - Monitor dining room activities to ensure adherence to service standards. - **Staff Supervision** - Supervise, train, and mentor wait staff and junior captains. - Conduct pre-shift meetings to communicate daily specials, promotions, and any changes in service. - Schedule staff shifts and manage time-off requests for adequate coverage. - **Operational Efficiency** - Coordinate with the kitchen for timely and accurate food delivery. - Manage reservations and seating arrangements to optimize table turnover and guest satisfaction. - Ensure proper setup and cleanliness of the dining area before, during, and after service. - **Quality Control** - Monitor food and beverage quality, presentation, and service. - Ensure compliance with health, safety, and sanitation standards. - Conduct regular inspections of the dining area, bar, and restrooms. - **Inventory and Supplies** - Monitor and manage inventory levels of dining room supplies. - Place orders for linens, silverware, and other necessary items. - Ensure proper storage and handling of supplies. - **Administrative Duties** - Maintain accurate records of staff performance and guest feedback. - Prepare reports on sales, inventory, and other operational metrics. - Assist the Restaurant Manager with budget preparation and expense control. **Qualifications:** - **Education:** - High school diploma or equivalent; a degree in hospitality management or a related field is a plus. - **Experience:** - Minimum of 3-4 years of experience in a similar role within a fine dining or high-volume restaurant. - **Skills:** - Strong leadership and team management abilities. - Excellent communication and interpersonal skills. - In-depth knowledge of food and beverage service standards. - Proficiency in restaurant management software and POS systems. In addition to the qualifications mentioned above, you should have the flexibility to work evenings, weekends, and holidays as needed, along with maintaining a professional appearance and demeanor. If you are interested in this opportunity, please submit your resume and a cover letter detailing your relevant experience and qualifications to admin@block108.com.,
As a COMMIS 1 at Block 108, Thane, you will be an ambassador for the exceptional service and cuisine that are the characteristics of our dining experience. This role will report to the Demi Chef De Partie at Block 108, a Kitchen and Cocktail Bar that redefines traditional flavors with a contemporary twist. Our vibrant menu showcases local ingredients from across India, crafted with passion and precision by our skilled chefs. We offer a thoughtfully curated selection of bar nibbles, small plates, and big plates that showcase diverse flavors and culinary creativity. From street-style bar nibbles to small plates meant for savoring, our menu is a celebration of regional flavors. Responsibilities: - Be well versed in food hygiene and safety guidelines, fire and health safety policies. - Assist management in training, scheduling, evaluating, counseling, motivating, and coaching new employees. - Accept store deliveries and conduct quality checks. - Coordinate and participate with other sections for requisition, cleanliness, wastage, staff meal, and cost control. - Control food stock and food cost in the allotted section/kitchen. - Create and implement a production cycle for every section. - Check and physically verify handovers provided by junior commis for the next shift. - Have a set plan of action for finishing mise-en-place for every section and train the same to the junior commis. - Ensure the highest standards and consistent quality in the daily preparation and stay up to date with the new products, recipes, and preparation techniques. - Ensure the proper sanitation and cleanliness of surfaces and storage containers. - Inform Chef of excess food items for use in daily specials or staff meals. Qualifications: - 2-4 years of previous kitchen experience at a high volume restaurant/hotel is an asset. - High school education or diploma in culinary arts is required. Basic computer skills and familiarity with inventory systems. - Excellent communication and organizational skills. - Strong interpersonal and problem-solving abilities. - Highly responsible and reliable. - Ability to work well under pressure in a fast-paced environment. - Ability to work cohesively with fellow colleagues as part of a team. - Ability to focus attention on guest needs, remaining calm and courteous at all times.,