Key Result Areas for DCDP 1. Section Management: · Section Oversight: Oversee a specific section of the kitchen, ensuring all dishes are prepared to the highest standards. · Workflow Management: Manage the workflow and productivity of your section, ensuring all tasks are completed efficiently. · Timely Service: Ensure all food items from your section are prepared and served on time. 2. Training and Development: Staff Training: Train and develop junior kitchen staff, providing ongoing support and feedback. Performance Reviews: Conduct regular performance reviews for team members, identifying areas for improvement and growth. Training Programs: Identify training needs and arrange for additional training as required. 3. Inventory and Cost Control: Inventory Management: Manage inventory for your section, ensuring proper storage and rotation of ingredients. Waste Minimization: Minimize waste and control food costs by implementing efficient usage practices. Record Keeping: Maintain accurate records of inventory, usage, and waste. 4. Quality and Consistency: Quality Standards: Ensure consistency and quality in the preparation and presentation of food items. Quality Control: Implement and uphold quality control standards, conducting regular checks on ingredients and dishes. Problem Resolution: Address any quality issues promptly, ensuring standards are maintained. Job Type: Full-time Pay: Up to ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Key Result Areas for Commi’s 1 1. Food Preparation and Cooking: · Complex Cooking: Prepare and cook more complex dishes with minimal supervision, ensuring high standards are met. Quality Consistency: Ensure consistency and quality in the preparation and presentation of food items, following established recipes and techniques. Ingredient Management: Properly handle and store ingredients to maintain their quality and safety. 2. Mentorship and Training: Junior Staff Support: Mentor and support junior commis, helping them develop their skills and knowledge. Feedback and Guidance: Provide constructive feedback and guidance to improve performance and efficiency. Training Role: Assist in training new kitchen staff, ensuring they understand and follow kitchen procedures and standards. 3. Inventory Management: Stock Monitoring: Monitor ingredient stock levels for the assigned section, ensuring there are no shortages. Storage Procedures: Ensure proper storage and rotation of ingredients to maintain freshness and minimize waste. Reporting Needs: Report any inventory issues to the supervisor promptly for resolution. 4. Quality Assurance: Regular Checks: Conduct regular checks on ingredients and prepared dishes to ensure they meet quality standards. Quality Control Procedures: Implement and maintain quality control procedures to ensure consistency and high standards. Food Safety Compliance: Ensure compliance with all food safety standards and regulations. Job Type: Full-time Pay: Up to ₹28,000.00 per month Benefits: Food provided Health insurance Provident Fund Application Question(s): European background Work Location: In person
Key Result Areas for DCDP 1. Section Management: · Section Oversight: Oversee a specific section of the kitchen, ensuring all dishes are prepared to the highest standards. · Workflow Management: Manage the workflow and productivity of your section, ensuring all tasks are completed efficiently. · Timely Service: Ensure all food items from your section are prepared and served on time. 2. Training and Development: Staff Training: Train and develop junior kitchen staff, providing ongoing support and feedback. Performance Reviews: Conduct regular performance reviews for team members, identifying areas for improvement and growth. Training Programs: Identify training needs and arrange for additional training as required. 3. Inventory and Cost Control: Inventory Management: Manage inventory for your section, ensuring proper storage and rotation of ingredients. Waste Minimization: Minimize waste and control food costs by implementing efficient usage practices. Record Keeping: Maintain accurate records of inventory, usage, and waste. 4. Quality and Consistency: Quality Standards: Ensure consistency and quality in the preparation and presentation of food items. Quality Control: Implement and uphold quality control standards, conducting regular checks on ingredients and dishes. Problem Resolution: Address any quality issues promptly, ensuring standards are maintained. Job Type: Full-time Pay: Up to ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Key Result Areas for Commi’s 2 1. Advanced Food Preparation: Cooking: Prepare and cook a variety of basic dishes to a high standard, ensuring consistency and quality. Complex Dishes: Assist in the preparation and cooking of more complex dishes under supervision, gradually taking on more responsibility. Recipe Adherence: Follow recipes and cooking techniques as instructed by senior chefs. 2. Kitchen Support: Operational Support: Support the kitchen team in ensuring smooth operations during service, filling in gaps as needed. Task Management: Take on additional responsibilities as assigned by senior chefs, showing initiative and reliability. Timely Delivery: Ensure timely preparation and delivery of food items to maintain efficient service flow. 3. Team Collaboration: Effective Communication: Communicate effectively with other team members to ensure coordination and efficiency. Mentorship: Assist in training and mentoring Commis 3, providing guidance and support. Team Goals: Work collaboratively to achieve kitchen goals and maintain a positive work environment. 4. Quality Control: Food Safety: Monitor food storage and handling to ensure all items meet safety and quality standards. Ingredient Checks: Conduct regular checks on ingredients and prepared dishes to ensure freshness and quality. Reporting Issues: Report any quality or safety issues to senior chefs immediately for resolution. Job Type: Full-time Pay: Up to ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Application Question(s): European background Work Location: In person
Key Result Areas (KRA) for CDP / Senior CDP 1. Quality Assurance: o Standard Maintenance: Ensure all prepared items meet the restaurant’s standards for quality and consistency. o Quality Control: Implement and maintain quality control procedures, conducting regular checks on ingredients and dishes. o Feedback Implementation: Use customer and staff feedback to continuously improve quality standards. 2. Operational Efficiency: o Kitchen Operations: Streamline kitchen operations to ensure smooth service and efficient workflow. o Productivity Optimization: Optimize productivity in the base kitchen, identifying and addressing any bottlenecks. o Time Management: Ensure all tasks are completed within specified timeframes, maintaining high standards of efficiency. 3. Leadership: o Team Leadership: Lead and motivate kitchen staff in the base kitchen, fostering a positive and collaborative work environment. o Guidance and Support: Provide guidance and support to junior chefs, helping them develop their skills and knowledge. o Performance Management: Conduct regular performance reviews and provide constructive feedback to team members. 4. Menu Development: o Menu Planning: Contribute to menu planning and development, incorporating feedback and new culinary trends. o Recipe Development: Develop and refine recipes to ensure they meet the restaurant’s standards and customer preferences. o Training: Ensure kitchen staff are trained on new menu items and preparation techniques. 5. Customer Satisfaction: o Customer Feedback: Address customer feedback and implement improvements to enhance dining experience. o Presentation Standards: Ensure all dishes are presented to the highest standards, meeting customer expectations. o Consistency: Maintain consistency in the preparation and presentation of dishes, ensuring repeat customer satisfaction. 6. Team Coordination: o Team Management: Manage and coordinate the kitchen team during service, ensuring efficient workflow. o Staff Training: Train and mentor junior kitchen staff, ensuring they understand and follow service procedures. o Communication: Maintain effective communication with front-of-house staff to ensure a seamless dining experience. 7. Inventory and Cost Management: o Stock Control: Monitor and manage inventory levels, ensuring adequate supplies for service. o Cost Management: Implement cost control measures to minimize waste and control food costs. Job Type: Full-time Pay: Up to ₹35,000.00 per month Benefits: Food provided Health insurance Provident Fund Application Question(s): European background / Basic knowledge of Excel Work Location: In person
Role Overview: The intern will assist the Easy Dining and Catering team in daily operations, event coordination, client servicing, and backend logistics. This role is ideal for someone passionate about hospitality, food presentation, and event management who wants hands-on experience in a premium culinary brand. Key Responsibilities: Support the team in planning and coordinating catering events and easy dining orders. Assist in managing client inquiries, order confirmations, and event checklists. Coordinate with kitchen and logistics teams to ensure smooth order execution and delivery. Help in maintaining inventory records, menus, and client databases. Participate in on-site event setups, guest coordination, and service support. Prepare reports and feedback summaries post-events. Contribute ideas for improving customer experience and operational efficiency. Job Type: Full-time Pay: Up to ₹15,000.00 per month Benefits: Food provided Health insurance Provident Fund Application Question(s): European background Work Location: In person
Role Overview: The intern will assist the Easy Dining and Catering team in daily operations, event coordination, client servicing, and backend logistics. This role is ideal for someone passionate about hospitality, food presentation, and event management who wants hands-on experience in a premium culinary brand. Key Responsibilities: Support the team in planning and coordinating catering events and easy dining orders. Assist in managing client inquiries, order confirmations, and event checklists. Coordinate with kitchen and logistics teams to ensure smooth order execution and delivery. Help in maintaining inventory records, menus, and client databases. Participate in on-site event setups, guest coordination, and service support. Prepare reports and feedback summaries post-events. Contribute ideas for improving customer experience and operational efficiency. Job Type: Full-time Pay: Up to ₹15,000.00 per month Benefits: Food provided Health insurance Provident Fund Application Question(s): European background Work Location: In person
Role Overview: The Project Handling Executive will be responsible for planning, coordinating, and executing multiple operational and infrastructure projects across CAARA outlets and business units. The role demands excellent coordination skills, a deep understanding of hospitality operations, and the ability to turn concepts into reality through structured planning and execution. Key Responsibilities: End-to-End Project Management: Plan and execute new café launches, catering setups, refurbishments, and operational upgrades. Coordination: Liaise with internal teams (Culinary, Design, Procurement, HR, Marketing, and Finance) to ensure alignment and timely delivery. Vendor Management: Identify, negotiate, and manage vendors, contractors, and suppliers for materials, equipment, and services. Budget & Timeline Control: Prepare detailed project budgets, track expenses, and ensure adherence to financial and time constraints. Documentation & Reporting: Maintain comprehensive project trackers, checklists, progress reports, and handover documents. Compliance & Quality: Ensure that all projects meet CAARA’s quality standards, safety norms, and brand design guidelines. On-Site Supervision: Regularly visit project sites to monitor progress, resolve challenges, and ensure timely completion. Cross-Functional Support: Work closely with operations and HR teams during project handovers and staff training phases. Post-Launch Review: Conduct performance evaluations and suggest process improvements for future roll-outs. Key Skills: Project Planning & Execution Budget & Timeline Management Vendor & Stakeholder Coordination Operational Planning (Catering / Café) Process Improvement Cross-Functional Collaboration Decision-Making & Accountability Job Type: Full-time Benefits: Food provided Health insurance Provident Fund Work Location: In person
Role Overview: The CAD Designer will be responsible for preparing detailed 2D/3D drawings, layouts, and technical documentation for kitchens, outlets, equipment setups, and other project requirements. The role requires accuracy, design sense, and collaboration with the operations, projects, and procurement teams to ensure all layouts meet functional, aesthetic, and safety standards. Key Responsibilities: Design & Drafting Develop 2D and 3D AutoCAD drawings based on design briefs, site measurements, and specifications. Prepare detailed layouts for kitchens, outlets, counters, and catering setups. Revise and update drawings as per feedback from project managers or clients. Ensure all drawings comply with company and safety standards. Project Coordination Collaborate with architects, interior designers, and project managers to finalize designs. Support in preparing drawings for approvals, construction, and installation stages. Coordinate with vendors for accurate dimensions, materials, and technical inputs. Visit sites (as required) for measurements, verification, and supervision of implementation. Documentation & Support Maintain organized records of all project drawings and revisions. Assist in preparing BOQs (Bill of Quantities) and layout presentations. Provide technical support to procurement and operations teams for design execution. ing & Accountability Job Type: Full-time Benefits: Food provided Health insurance Provident Fund Work Location: In person
Role Overview: The CAD Designer will be responsible for preparing detailed 2D/3D drawings, layouts, and technical documentation for kitchens, outlets, equipment setups, and other project requirements. The role requires accuracy, design sense, and collaboration with the operations, projects, and procurement teams to ensure all layouts meet functional, aesthetic, and safety standards. Key Responsibilities: Design & Drafting Develop 2D and 3D AutoCAD drawings based on design briefs, site measurements, and specifications. Prepare detailed layouts for kitchens, outlets, counters, and catering setups. Revise and update drawings as per feedback from project managers or clients. Ensure all drawings comply with company and safety standards. Project Coordination Collaborate with architects, interior designers, and project managers to finalize designs. Support in preparing drawings for approvals, construction, and installation stages. Coordinate with vendors for accurate dimensions, materials, and technical inputs. Visit sites (as required) for measurements, verification, and supervision of implementation. Documentation & Support Maintain organized records of all project drawings and revisions. Assist in preparing BOQs (Bill of Quantities) and layout presentations. Provide technical support to procurement and operations teams for design execution. ing & Accountability Job Type: Full-time Benefits: Food provided Health insurance Provident Fund Work Location: In person
Key Result Areas (KRA) for Server · Guest Service: o Greet and Seat: Warmly greet guests upon arrival and promptly seat them according to the seating plan. Order Taking: Accurately take food and beverage orders, ensuring all special requests and dietary restrictions are noted. Serving: Serve food and beverages promptly and correctly, ensuring all items are delivered to the correct guests. · Product Knowledge: o Menu Familiarity: Maintain thorough knowledge of the menu, including ingredients, preparation methods, and presentation. Specials and Promotions: Stay informed about daily specials, promotions, and seasonal menu changes to effectively inform guests. · Guest Experience: o Attentiveness: Regularly check on guests to ensure their needs are met and resolve any issues promptly. Feedback Collection: Encourage and collect guest feedback, communicating any concerns to management for prompt resolution. · Cleanliness and Presentation: o Table Setting: Ensure tables are set according to CAARA’s standards before guests are seated. Dining Area Maintenance: Maintain cleanliness and organization of the dining area throughout service. · Team Collaboration: o Communication: Effectively communicate with kitchen staff and management to ensure smooth service. Support: Assist team members during peak times to ensure consistent guest satisfaction. · Sales and Upselling: o Menu Recommendations: Make informed suggestions to enhance guests’ dining experiences, such as recommending wine pairings or dessert options. Upselling: Actively promote upselling opportunities to increase average guest check value. · Compliance and Safety: o Health and Safety Standards: Adhere to all health and safety regulations, including proper food handling and sanitation practices. Company Policies: Follow all CAARA Fine Dine Restaurants’ policies and procedures. · Leadership and Training: Mentorship: Provide guidance and mentorship to junior servers, assisting with training and development. Performance Monitoring: Monitor team performance, providing constructive feedback and support to ensure high service standards. · Advanced Guest Service: VIP Service: Deliver exceptional service to VIP guests, ensuring their unique preferences and expectations are met. Issue Resolution: Handle guest complaints and issues with professionalism, escalating to management when necessary. · Operational Efficiency: Shift Management: Assist in managing server schedules and shift assignments to ensure adequate coverage. Workflow Coordination: Coordinate with kitchen and bar staff to streamline service and minimize wait times. · Inventory and Supplies: Stock Management: Monitor and manage dining room supplies, including cutlery, glassware, and napkins, ensuring adequate stock levels. Order Placement: Assist with placing orders for necessary supplies and ensuring timely replenishment. · Sales and Revenue: Target Achievement: Work towards achieving sales targets, implementing strategies to boost revenue through effective upselling and cross-selling. Event Promotion: Promote special events and private dining options to guests, contributing to increased bookings and revenue. · Quality Control: Service Standards: Ensure all service standards are consistently met, conducting regular checks and audits. Guest Feedback: Analyze guest feedback and implement improvements to enhance service quality. · Compliance and Safety Leadership: Regulatory Adherence: Ensure the team adheres to all health and safety regulations, conducting regular training and audits. Crisis Management: Lead the team in emergency situations, ensuring guest and staff safety. Job Type: Full-time Benefits: Food provided Health insurance Provident Fund Work Location: In person