Roles and Responsibilities – Graphic Designer Design Creation Develop engaging and visually appealing graphics for social media, websites, marketing campaigns, packaging, merchandise, and more. Work on both digital and print designs as per brand requirements. Brand Consistency Maintain visual consistency across all platforms in line with the brand guidelines. Ensure each design reflects the brand’s tone, voice, and aesthetics. Collaboration Work closely with the marketing, content, and product teams to understand project needs and deliver designs accordingly. Coordinate with printers and vendors when needed for final output. Idea Conceptualization Brainstorm creative concepts for campaigns and brand promotions. Translate ideas into sketches, wireframes, and final visual content. Support Senior Designer Assist the senior graphic designer in day-to-day tasks. Handle revisions, feedback, and small design jobs independently when needed. Time & Task Management Prioritize tasks and meet deadlines in a fast-paced environment. Manage multiple projects simultaneously while maintaining high attention to detail. Keeping Up with Trends Stay updated with the latest design trends, tools, and best practices. Bring fresh ideas to the table to elevate the brand’s creative output. Requirements – Graphic Designer Basic knowledge of design tools like Photoshop, Illustrator, or Canva A good sense of color, layout, and visual balance Willingness to learn and take feedback positively Creative mindset with attention to detail Ability to work in a fast-paced team environment A portfolio of past design work (even college or freelance projects count) Degree or certification in design (preferred but not mandatory) Job Type: Full-time Pay: ₹10,477.08 - ₹25,000.00 per month Benefits: Food provided Application Question(s): What is your current monthly in-hand salary? Can you bring your own laptop device? This is an on-site job, will you be able to commute to our office daily? Work Location: In person

INTERIOR DESIGNER The ideal candidate will have excellent creative thinking skills and be able to create designs based on conversations with a client. The candidate should be confident in communicating regularly with the client in order to assess their needs and be able to adjust a given approach based on feedback. The candidate should maintain familiarity with the interior design landscape and trends in order to provide the best ideas for clients. RESPONSIBILITIES: Research and create new attractive designs and layouts for various projects as per customer requirements Meet with client in order to understand the client's objectives and desires Communicate effectively with client, vendors and team in order to address client's needs Work within timely schedules to coordinate the completion of tasks through to final project completion Prepare presentations (3D, 2D,mock-ups and renderings) for clients Select furniture, materials, decor and finishes while keeping within budget Create quotes for clients and ensure full workflow is followed Maintain cafe industry knowledge in order to stay relevant REQUIREMENTS: Bachelor's degree 1- 3 years of experience in Interior designing or related field Portfolio of design work Designed any cafe or a restaurant - preferable Proficient in AutoCAD and Microsoft Office suite. Strong creative and communication skills. Demonstrative ability to execute. Excellent communication skills, especially in regard to communicating an artistic vision. Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Application Question(s): What is your current monthly in-hand salary? This is an on-site job, will you be able to commute to our office daily? ( corporate office - Zirakpur) Work Location: In person

Roles and Responsibilities of an Accounts Executive Core Responsibilities: Day-to-Day Bookkeeping Recording financial transactions (sales, purchases, payments, receipts) Managing ledgers, journals, and voucher entries Invoice Management Preparing and processing customer and vendor invoices Tracking payments and following up on receivables Bank & Cash Handling Managing petty cash Performing bank reconciliations regularly GST & TDS Compliance Preparing data for GST returns Ensuring timely TDS deductions and challan preparation Expense Tracking & Reimbursements Recording employee reimbursements Monitoring business expenses for accuracy and categorization Financial Reporting Support Assisting in preparing basic reports like profit & loss, balance sheets Providing data for audits or financial reviews Vendor & Client Coordination Communicating with vendors for billing or payments Coordinating with internal teams regarding financial approvals Documentation & Filing Organizing and maintaining financial documents, contracts, and receipts Ensuring proper recordkeeping for compliance Software Handling Operating accounting software like Tally, Zoho Books, QuickBooks, or Excel Support to Senior Accountant/Manager Assisting the Accounts Manager in audits, reports, and monthly closings Executing tasks delegated for smooth department operations Required Skills Strong knowledge of basic accounting principles Attention to detail & organizational skills Proficiency in MS Excel and accounting tools Ability to meet deadlines and multitask Good communication for vendor/client handling Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Application Question(s): What is your current monthly in-hand salary? This is an on-site job, will you be able to commute to our office daily? ( Corporate office - Zirakpur) Can you bring your own Laptop? Work Location: In person

Head Chef – Roles & Responsibilities 1. Menu Planning & Development Design and update the menu as per seasonality, customer trends, and business goals Innovate new dishes, specials, and outlet-specific offerings Maintain consistency in taste, presentation, and portioning 2. Kitchen Operations Management Oversee daily kitchen activities and ensure smooth workflow Ensure cleanliness, hygiene, and food safety as per FSSAI and internal SOPs Maintain inventory control, ordering, and timely stock replenishment 3. Team Leadership & Training Lead, train, and supervise kitchen staff and commis chefs Assign daily prep and cooking duties to the team Conduct regular training on hygiene, safety, and new recipes 4. Quality Control Monitor food quality at every stage – from raw materials to plating Conduct taste tests and ensure customer feedback is addressed promptly Enforce standard recipes and SOPs for uniformity across outlets 5. Cost & Waste Management Optimize ingredient usage to reduce food cost and wastage Track kitchen expenses, manage portion control, and plan cost-effective prep Collaborate with accounts for budgeting and stock audits 6. Vendor & Inventory Coordination Coordinate with procurement team and vendors for timely supply of ingredients Ensure proper storage and FIFO (First In, First Out) system Maintain checklist for perishable and non-perishable stock 7. Event & Seasonal Planning Curate special menus for festivals, events, and new outlet launches Plan and execute tasting sessions or seasonal menu rollouts 8. Reporting & Coordination Report daily operations and issues to senior management Ensure compliance with internal audits and kitchen reviews Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Schedule: Day shift Supplemental Pay: Overtime pay Performance bonus Application Question(s): What is your current in-hand salary? Do you know continental cuisine? Location: Bathinda, Punjab (Preferred) Work Location: In person

Core Responsibilities: 1. Menu Development & R&D Create and innovate tea-based drinks, snacks, and seasonal offerings. Develop recipe documentation for standardization across outlets. Collaborate on retail products (e.g., chai premix, cookies, dips). 2. Recipe Standardization & Costing Prepare detailed recipe cards with portion size, cost, and SOPs. Ensure every outlet follows the same recipe & taste profile. Optimize recipes to balance quality with food cost targets. 3. Franchise & Outlet Support Guide new outlet kitchen setup and equipment planning. Train franchise chefs and kitchen staff on SOPs and quality control. Conduct virtual/physical audits of food prep, hygiene, and consistency. 4. Team Training & Onboarding Run induction programs for new kitchen hires. Organize quarterly refresher training on hygiene, cooking techniques, and menu updates. Build a skill development roadmap for in-house chefs. 5. Quality Control & Audits Conduct routine checks (surprise visits or via video calls) to monitor: Taste consistency Hygiene & safety Presentation standards Report issues to Ops/BD teams and recommend action plans. 6. Vendor & Ingredient Oversight Approve core ingredients and suggest reliable vendors. Evaluate substitutions if any supply chain issues arise. Ensure usage of fresh and brand-approved materials. 7. Seasonal Menu & Campaigns Curate themed items (summer shakes, monsoon snacks, etc.). Develop items for special events (e.g., Valentine’s day chai, Holi-colored kulhads). Support marketing team with food styling for shoots. 8. Innovation & Trends Research F&B trends (especially in tea cafés and quick bites). Suggest modern twists or traditional fusion items to keep Chai Nagri ahead. Collaborate with the design team for product presentation. Job Type: Full-time Pay: ₹30,000.00 - ₹50,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Application Question(s): What is your current in-hand monthly salary? What is your current location? Work Location: In person

Core Responsibilities: 1. Menu Development & R&D Create and innovate tea-based drinks, snacks, and seasonal offerings. Develop recipe documentation for standardization across outlets. Collaborate on retail products (e.g., chai premix, cookies, dips). 2. Recipe Standardization & Costing Prepare detailed recipe cards with portion size, cost, and SOPs. Ensure every outlet follows the same recipe & taste profile. Optimize recipes to balance quality with food cost targets. 3. Franchise & Outlet Support Guide new outlet kitchen setup and equipment planning. Train franchise chefs and kitchen staff on SOPs and quality control. Conduct virtual/physical audits of food prep, hygiene, and consistency. 4. Team Training & Onboarding Run induction programs for new kitchen hires. Organize quarterly refresher training on hygiene, cooking techniques, and menu updates. Build a skill development roadmap for in-house chefs. 5. Quality Control & Audits Conduct routine checks (surprise visits or via video calls) to monitor: Taste consistency Hygiene & safety Presentation standards Report issues to Ops/BD teams and recommend action plans. 6. Vendor & Ingredient Oversight Approve core ingredients and suggest reliable vendors. Evaluate substitutions if any supply chain issues arise. Ensure usage of fresh and brand-approved materials. 7. Seasonal Menu & Campaigns Curate themed items (summer shakes, monsoon snacks, etc.). Develop items for special events (e.g., Valentine’s day chai, Holi-colored kulhads). Support marketing team with food styling for shoots. 8. Innovation & Trends Research F&B trends (especially in tea cafés and quick bites). Suggest modern twists or traditional fusion items to keep Chai Nagri ahead. Collaborate with the design team for product presentation. Job Type: Full-time Pay: ₹30,000.00 - ₹50,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Application Question(s): What is your current in-hand monthly salary? What is your current location? Work Location: In person

Duties of a Continental Chef Menu Preparation Design and execute continental dishes (pasta, grilled meats, salads, sauces, baked items, etc.) Ensure all recipes meet quality and taste standards. Ingredient Management Prepare mise-en-place (chopping, marination, sauces) before service. Check stock levels, request supplies, and manage spoilage. Cooking & Plating Cook meals per order with proper timing and portioning. Plate dishes creatively and consistently. Kitchen Hygiene & Safety Maintain cleanliness of the continental section. Follow food safety standards (FSSAI/HACCP) and personal hygiene. Equipment Handling Operate ovens, grills, and other specialized continental equipment. Ensure all tools are cleaned and maintained. Team Coordination Supervise commis chefs or kitchen helpers in your section. Communicate effectively with service staff for smooth kitchen flow. Quality Control Taste and adjust seasoning before service. Ensure consistency in presentation and portion control. Inventory & Waste Management Track daily usage of ingredients and minimize wastage. Assist in monthly stock checks and FIFO implementation. Training & Upskilling Share skills with junior staff. Stay updated with new continental trends and recipes. Service Support Be prepared for high-volume orders during rush hours. Adapt quickly to special dietary requests. Job Type: Full-time Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

Duties of a Continental Chef Menu Preparation Design and execute continental dishes (pasta, grilled meats, salads, sauces, baked items, etc.) Ensure all recipes meet quality and taste standards. Ingredient Management Prepare mise-en-place (chopping, marination, sauces) before service. Check stock levels, request supplies, and manage spoilage. Cooking & Plating Cook meals per order with proper timing and portioning. Plate dishes creatively and consistently. Kitchen Hygiene & Safety Maintain cleanliness of the continental section. Follow food safety standards (FSSAI/HACCP) and personal hygiene. Equipment Handling Operate ovens, grills, and other specialized continental equipment. Ensure all tools are cleaned and maintained. Team Coordination Supervise commis chefs or kitchen helpers in your section. Communicate effectively with service staff for smooth kitchen flow. Quality Control Taste and adjust seasoning before service. Ensure consistency in presentation and portion control. Inventory & Waste Management Track daily usage of ingredients and minimize wastage. Assist in monthly stock checks and FIFO implementation. Training & Upskilling Share skills with junior staff. Stay updated with new continental trends and recipes. Service Support Be prepared for high-volume orders during rush hours. Adapt quickly to special dietary requests. Job Type: Full-time Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

Core Responsibilities: Day-to-Day Bookkeeping Recording financial transactions (sales, purchases, payments, receipts) Managing ledgers, journals, and voucher entries Invoice Management Preparing and processing customer and vendor invoices Tracking payments and following up on receivables Bank & Cash Handling Managing petty cash Performing bank reconciliations regularly GST & TDS Compliance Preparing data for GST returns Ensuring timely TDS deductions and challan preparation Expense Tracking & Reimbursements Recording employee reimbursements Monitoring business expenses for accuracy and categorization Financial Reporting Support Assisting in preparing basic reports like profit & loss, balance sheets Providing data for audits or financial reviews Vendor & Client Coordination Communicating with vendors for billing or payments Coordinating with internal teams regarding financial approvals Documentation & Filing Organizing and maintaining financial documents, contracts, and receipts Ensuring proper recordkeeping for compliance Software Handling Operating accounting software like Tally, Zoho Books, QuickBooks, or Excel Support to Senior Accountant/Manager Assisting the Accounts Manager in audits, reports, and monthly closings Executing tasks delegated for smooth department operations Required Skills Strong knowledge of basic accounting principles Attention to detail & organizational skills Proficiency in MS Excel and accounting tools Ability to meet deadlines and multitask Good communication for vendor/client handling Job Type: Full-time Pay: ₹20,000.00 - ₹35,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Application Question(s): What is your current monthly in-hand salary? This is an on-site job, will you be able to commute to our office daily? ( Corporate office - Zirakpur) Work Location: In person

We are looking for a creative and professional videographer based in or near Malout or Bathinda for a one-day shoot at our café outlet. What You’ll Do: Shoot high-quality videos of food, café ambience, and customer interactions Capture lifestyle and UGC-style content Work closely with our team to ensure brand-aligned visuals Requirements: Own professional camera and basic equipment Prior experience in food/lifestyle videography preferred Reliable, punctual, and creatively driven Job Type: Freelance Pay: ₹25,000.00 - ₹37,927.04 per month Schedule: Day shift Application Question(s): Do you Freelance? What is your current Location? Work Location: In person

We are looking for a creative and professional videographer based in or near Malout or Bathinda for a one-day shoot at our café outlet. What You’ll Do: Shoot high-quality videos of food, café ambience, and customer interactions Capture lifestyle and UGC-style content Work closely with our team to ensure brand-aligned visuals Requirements: Own professional camera and basic equipment Prior experience in food/lifestyle videography preferred Reliable, punctual, and creatively driven Job Type: Freelance Pay: ₹25,000.00 - ₹37,927.04 per month Schedule: Day shift Application Question(s): Do you Freelance? What is your current Location? Work Location: In person

Head Chef – Roles & Responsibilities1. Kitchen Leadership & Team Management Lead and manage the entire kitchen brigade, ensuring teamwork and discipline. Supervise and train junior chefs, line cooks, and kitchen staff on recipe standards and food safety. Schedule staff shifts and delegate tasks based on strengths and workload. 2. Menu Development Innovate, design, and periodically update the menu based on seasonality, trends, and customer preferences. Ensure a balance of creativity, profitability, and consistency in every dish. Work closely with the F&B manager or brand team to introduce promotional items and specials. 3. Food Quality & Consistency Maintain the highest standard of taste, presentation, and portion control. Monitor all kitchen operations to ensure consistent execution of recipes. Conduct regular tastings and kitchen audits. 4. Inventory & Cost Management Monitor inventory levels and ensure accurate stock rotation to reduce waste. Liaise with suppliers for quality ingredients at competitive prices. Maintain food cost percentage within the allocated budget. 5. Communication & Coordination Coordinate with front-of-house (FOH) for smooth service flow and timely dish delivery. Handle guest feedback related to food promptly and professionally. Communicate effectively with management regarding kitchen performance, needs, or challenges. 6. Operational Efficiency Oversee daily kitchen operations and ensure efficiency in prep, cooking, and dispatch. Optimize kitchen workflow and minimize downtime. Identify bottlenecks and implement solutions to streamline kitchen activities. 7. Training & Development Conduct regular skill-building workshops and training for staff. Mentor junior chefs to grow into future leaders. Create a growth roadmap for promising kitchen team members. Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Application Question(s): What is your current monthly salary? What is your current location? Work Location: In person

1. Tandoor Preparation & Maintenance Ensure tandoor oven is properly lit, heated, and maintained at optimal cooking temperature Clean and season tandoor daily as per kitchen protocols Maintain tandoor tools like skewers, cloth pads, rods, and gloves 2. Cooking & Production Prepare tandoori breads (naan, kulcha, roti), appetizers (paneer tikka, soya chaap, etc.) and other assigned items Monitor cooking times to avoid undercooked or burnt products Maintain consistency in taste, portion size, and visual appeal 3. Prep & Mise en Place Marinate ingredients as per standard recipes and required quantities Handle pre-preparation like cutting, mixing, skewering as required for the tandoor section Ensure all items are ready in time for service hours 4. Hygiene & Safety Wear gloves, apron, and head cap at all times Keep the tandoor station clean, sanitized, and organized during and after shifts 5. Inventory & Stock Handling Inform supervisor of low stock items or spoilage Ensure minimal wastage of ingredients Handle raw materials responsibly and maintain FIFO (First In, First Out) Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Application Question(s): What is your current monthly in-hand salary? Work Location: In person

1. Tandoor Preparation & Maintenance Ensure tandoor oven is properly lit, heated, and maintained at optimal cooking temperature Clean and season tandoor daily as per kitchen protocols Maintain tandoor tools like skewers, cloth pads, rods, and gloves 2. Cooking & Production Prepare tandoori breads (naan, kulcha, roti), appetizers (paneer tikka, soya chaap, etc.) and other assigned items Monitor cooking times to avoid undercooked or burnt products Maintain consistency in taste, portion size, and visual appeal 3. Prep & Mise en Place Marinate ingredients as per standard recipes and required quantities Handle pre-preparation like cutting, mixing, skewering as required for the tandoor section Ensure all items are ready in time for service hours 4. Hygiene & Safety Wear gloves, apron, and head cap at all times Keep the tandoor station clean, sanitized, and organized during and after shifts 5. Inventory & Stock Handling Inform supervisor of low stock items or spoilage Ensure minimal wastage of ingredients Handle raw materials responsibly and maintain FIFO (First In, First Out) Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Application Question(s): What is your current monthly in-hand salary? Work Location: In person