Looking to add Demi Chef / Commis Chef ( continental / Italian ) for a leading gaming lounge having indoor Conti / Italian cafe for customers. Someone who is well versed with Pizza, Pasta, Burgers, Bruschetta Bar, Fries bar, Nibbles , Salads, lasagna, cordon bleu, schnitzel, sandwiches, Mocktails. Need someone local to Delhi who can commute to Kamla nagar malka ganj road opposite Hansraj hostel North campus Delhi university 110007 Rotational Shift / Fixed Shift / Late Night shift Need someone who's commute is comfortable 10 hours shift Someone who have his / her own vehicle would be an added advantage Job Type: Full-time Pay: ₹15,000.00 - ₹28,000.00 per month Benefits: Food provided Leave encashment Schedule: Fixed shift Morning shift Night shift Weekend availability Supplemental Pay: Yearly bonus Experience: total work: 4 years (Preferred) Work Location: In person

Bakery chef with good knowledge of breads Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹35,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Schedule: Day shift Evening shift Rotational shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Experience: total work: 3 years (Preferred) Work Location: In person

Job Overview We are seeking a passionate and skilled South Indian Chef to prepare authentic and high-quality South Indian cuisine that delights our guests. You will be responsible for menu development, kitchen management, food quality, and upholding high standards of hygiene and safety. Key Responsibilities Prepare traditional South Indian dishes : Dosai, idli, vada, sambar, rasam, chutneys, curries—using authentic recipes and techniques expertia. Menu planning & innovation : Develop and refresh menus based on seasonal ingredients, customer preferences, and food trends. Inventory & sourcing : Ensure timely procurement of fresh, high-quality ingredients and manage inventory to minimize waste . Kitchen supervision : Oversee kitchen staff, train them in South Indian culinary techniques, maintain kitchen hygiene, and coordinate seamless service during peak hours. Quality control : Taste and inspect dishes continuously to maintain consistency in flavor, presentation, and portion size . Cost & safety management : Monitor food costs, manage wastage, and ensure compliance with food safety regulations . Guest interaction : Gather guest feedback, accommodate special requests, and enhance their dining experience expertia.ai+15alliancerecruitmentagency.com+15simplyhired.co.in+15. Team collaboration : Work closely with restaurant management on promotions, events, sanitation audits, and staff scheduling . Qualifications Experience : Minimum 2–5 years as a South Indian Chef or Cook in a professional kitchen. Academic credentials : Diploma/degree in Culinary Arts (Indian cuisine preferred) or equivalent work experience . Culinary depth : Profound knowledge of South Indian cuisine traditions—covering Tamil, Telugu, Kannada, and Malayalam styles expertia. Kitchen management : Proficiency in supervising staff, inventory control, ordering, and maintaining kitchen sanitation expertise. Soft skills : Strong communication, leadership, multitasking, and organizational abilities reddit.com+15alliancerecruitmentagency.com+15expertia.ai+15. Adaptability : Comfortable working in a fast-paced kitchen, with flexible availability . Core Skills Expertise in South Indian culinary techniques and spice blends (e.g., dosa batter fermentation, sambhar masala). Menu innovation : Creativity in developing authentic and fusion dishes. Food safety : Deep understanding of hygiene standards and safe food handling. Staff leadership : Ability to train, mentor, and motivate kitchen teams. Quality-focused : Attentive to consistency in taste, texture, and presentation. Cost control : Managing ingredient wastage and optimizing profitability. Customer-driven : Engaging with guests and adapting dishes to meet dietary preferences. Preferred (but not mandatory) Formal certification in South Indian cuisine or culinary arts. Exposure to broader Indian or fusion culinary styles. Experience working in reputed restaurants, hotels, or specialty South Indian establishments. How to Apply Please send your updated resume on- 8287700445 Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Schedule: Day shift Evening shift Morning shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

candidate should have experience of working in a star category hotel minimum Job Type: Full-time Pay: ₹109,126.66 - ₹226,765.46 per year Benefits: Food provided Schedule: Day shift Ability to commute/relocate: near civil hospital chowk , Karnal - 132001, Haryana: Reliably commute or planning to relocate before starting work (Required) Education: Higher Secondary(12th Pass) (Preferred) Experience: Chef: 1 year (Preferred) total work: 1 year (Preferred)

To ensure that all stocks are kept under optimum conditions. To Prepare all dishes to the correct recipe and to the correct quantity Prepares all the orders in timely manner. To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed service dish in the prescribed manner Demonstrate Team Work by co – operating and assisting Co – workers as needed Takes Proper Care of Equipment, Utensils. To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner. To ensure that any anticipated shortages are communicated promptly to the Sous chef or head chef. To attend training courses and seminars as and when required Job Types: Full-time, Permanent Pay: ₹14,000.00 per month Benefits: Health insurance Leave encashment Provident Fund Schedule: Day shift Night shift Supplemental Pay: Performance bonus Experience: total work: 1 year (Preferred) Work Location: In person

Key Responsibilities: Food Preparation & Production: Prepare ingredients, bake goods, and produce pastries, confections, and other items as per menu requirements. Ensure high-quality standards are maintained throughout the food preparation process. Develop new recipes for seasonal menus in collaboration with colleagues. Suggest innovative ways to present dishes creatively. Menu Planning & Coordination: Plan and execute menus, working closely with Sous Chefs and Executive Chefs to ensure consistency and creativity. Ensure that the kitchen is adequately stocked with all necessary supplies at all times. Place timely orders for ingredients, focusing on those that are essential for daily operations. Manage ingredients that need frequent replenishing to maintain smooth kitchen operations. Quality Assurance & Productivity: Monitor the production of food to ensure high-quality standards are met, including speed and consistency. Ensure all food items meet the required health, safety, and hygiene standards. Supervise buffets and special functions, ensuring quality and efficiency. Continuously seek ways to improve kitchen productivity, such as optimizing cooking processes and minimizing waste. Team Collaboration & Communication: Coordinate daily tasks and activities with the Sous Chef or Executive Chef to ensure smooth operations. Maintain effective communication with other chefs and kitchen staff to ensure alignment with operational goals. Supervise and work cooperatively within the team to achieve high performance. Supervision & Problem Solving: Supervise kitchen staff during special events and buffets, providing guidance and ensuring smooth execution. Address and solve problems quickly and efficiently to avoid disruptions in service. Organization & Administrative Tasks: Prepare food requisitions, monitor inventory, and ensure the kitchen remains clean and organized. Suggest and implement new procedures to improve workflow and kitchen efficiency. Health, Safety & Hygiene: Ensure adherence to all relevant health, safety, and hygiene standards in the kitchen at all times. Provide leadership and guidance to ensure that kitchen operations comply with established protocols. By enhancing organization, communication, and collaboration with senior chefs, the role contributes significantly to kitchen efficiency, quality, and innovation. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Education: Diploma (Preferred) Experience: CDP Bakery: 3 years (Required) Hotel management: 7 years (Required) Work Location: In person

Job Title : Commis 2 – Tandoor Department : Kitchen / Food & Beverage Production Reports To : Chef de Partie / Executive Chef The Commis 2 – Tandoor is responsible for preparing and cooking high-quality tandoor dishes in accordance with the hotel’s standards and guest expectations. The role involves maintaining hygiene standards, assisting senior chefs, and ensuring smooth kitchen operations, specifically in the tandoor section. Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Rotational shift Work Location: In person Expected Start Date: 10/07/2025

Urgent Opening for Commis 1,2,3 Location: Vikhroli Job Description: Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. Preparing basic salads and sauces as directed by the Chef de Partie. Receiving deliveries and verifying that all ordered items have been delivered and are of good quality. Performing basic cleaning duties and ensuring that workstations are properly sanitized. Job Type: Full-time Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Food provided Health insurance Internet reimbursement Leave encashment Paid sick time Provident Fund Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Organization- Hyatt Place Vithalapur Summary The Head Chef will resume all the duties and responsibilities of a Department Head and will lead and operate a Culinary team of skilled chefs exemplifying the Hyatt’s purpose of “Care for people so they can be their best”. While leading the Culinary team the Head Chef will adhere to Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. Qualifications The applicant should Ideally have attended apprenticeship or professional diploma in Food Production with Minimum 2 years work experience as Executive Sous chef in a larger operation. The applicant should have Good practical and operational knowledge along with adequate administrative skills with a flair for creativity. Show more Show less

Summary Position Summary CORE BUSINESS OPERATIONS The Core Business Operations (CBO) portfolio is an integrated set of offerings that addresses our clients’ heart-of-the-business issues. This portfolio combines our functional and technical capabilities to help clients transform, modernize, and run their existing technology platforms across industries. As our clients navigate dynamic and disruptive markets, these solutions are designed to help them drive product and service innovation, improve financial performance, accelerate speed to market, and operate their platforms to innovate continuously. ROLE Level: Consultant As a Consultant at Deloitte Consulting, you will be responsible for individually delivering high quality work products within due timelines in an agile framework. Need-basis consultants will be mentoring and/or directing junior team members/liaising with onsite/offshore teams to understand the functional requirements. As an AWS Infrastructure Engineer, you play a crucial role in building, and maintaining a cloud infrastructure on Amazon Web Services (AWS). You will also be responsible for the ownership of tasks assigned through SNOW, Dashboard, Order forms etc. The work you will do includes: Build and operate the Cloud infrastructure on AWS Continuously monitoring the health and performance of the infrastructure and resolving any issues. Using tools like CloudFormation, Terraform, or Ansible to automate infrastructure provisioning and configuration. Administer the EC2 instance’s OS such as Windows and Linux Working with other teams to deploy secure, scalable, and cost-effective cloud solutions based on AWS services. Implement monitoring and logging for Infra and Apps Keeping the infrastructure up-to-date with the latest security patches and software versions. Collaborate with development, operations and Security teams to establish best practices for software development, build, deployment, and infrastructure management Tasks related to IAM, Monitoring, Backup and Vulnerability Remediation Participating in performance testing and capacity planning activities Documentation, Weekly/Bi-Weekly Deck preparation, KB article update Handover and On call support during weekends on rotational basis Qualifications Skills / Project Experience: Must Have: 3 - 6 years of hands-on experience in AWS Cloud, Cloud Formation template, Windows/Linux administration Understanding of 2 tier, 3 tier or multi-tier architecture Experience on IaaS/PaaS/SaaS Understanding of Disaster recovery Networking and security expertise Knowledge on PowerShell, Shell and Python Associate/Professional level certification on AWS solution architecture ITIL Foundational certification Good interpersonal and communication skills Flexibility to adapt and apply innovation to varied business domain and apply technical solutioning and learnings to use cases across business domains and industries Knowledge and experience working with Microsoft Office tools Good to Have: Understanding of container technologies such as Docker, Kubernetes and OpenShift. Understanding of Application and other infrastructure monitoring tools Understanding of end-to-end infrastructure landscape Experience on virtualization platform Knowledge on Chef, Puppet, Bamboo, Concourse etc Knowledge on Microservices, DataLake, Machine learning etc Education: B.E./B. Tech/M.C.A./M.Sc (CS) degree or equivalent from accredited university Prior Experience: 3 – 6 years of experience working with AWS, System administration, IaC etc Location: Hyderabad/ Pune The team Deloitte Consulting LLP’s Technology Consulting practice is dedicated to helping our clients build tomorrow by solving today’s complex business problems involving strategy, procurement, design, delivery, and assurance of technology solutions. Our service areas include analytics and information management, delivery, cyber risk services, and technical strategy and architecture, as well as the spectrum of digital strategy, design, and development services Core Business Operations Practice optimizes clients’ business operations and helps them take advantage of new technologies. Drives product and service innovation, improves financial performance, accelerates speed to market, and operates client platforms to innovate continuously. Learn more about our Technology Consulting practice on www.deloitte.com For information on CBO visit - https://www.youtube.com/watch?v=L1cGlScLuX0 For information on life of an Analyst at CBO visit- https://www.youtube.com/watch?v=CMe0DkmMQHI Recruiting tips From developing a stand out resume to putting your best foot forward in the interview, we want you to feel prepared and confident as you explore opportunities at Deloitte. Check out recruiting tips from Deloitte recruiters. Benefits At Deloitte, we know that great people make a great organization. We value our people and offer employees a broad range of benefits. Learn more about what working at Deloitte can mean for you. Our people and culture Our inclusive culture empowers our people to be who they are, contribute their unique perspectives, and make a difference individually and collectively. It enables us to leverage different ideas and perspectives, and bring more creativity and innovation to help solve our clients' most complex challenges. This makes Deloitte one of the most rewarding places to work. Our purpose Deloitte’s purpose is to make an impact that matters for our people, clients, and communities. At Deloitte, purpose is synonymous with how we work every day. It defines who we are. Our purpose comes through in our work with clients that enables impact and value in their organizations, as well as through our own investments, commitments, and actions across areas that help drive positive outcomes for our communities. Professional development From entry-level employees to senior leaders, we believe there’s always room to learn. We offer opportunities to build new skills, take on leadership opportunities and connect and grow through mentorship. From on-the-job learning experiences to formal development programs, our professionals have a variety of opportunities to continue to grow throughout their career. Requisition code: 302308 Show more Show less

we are looking for Chinese chef for a restaurant . need good team Job Type: Full-time Pay: ₹12,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Night shift Work Location: In person

We need a commi 2 chef for chinese cuisine immediate joiner Job Type: Full-time Pay: ₹14,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person

Should be able to create signature dishes , south and north Indian dishes . Should be able to delegate work to kitchen assistants and overseeing all kitchen activities Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Rotational shift Weekend availability Experience: total work: 3 years (Required) Work Location: In person

Prepare and cook a variety of Chinese dishes to high standards. Develop and test new recipes to enhance the menu. Supervise kitchen staff and delegate tasks efficiently. Ensure all dishes are prepared and presented in accordance with restaurant standards. Maintain cleanliness and organization of the kitchen at all time * Contact: 8012530042 Mail : hr.@citrusvedicvillagehotels.in Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Leave encashment Life insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Fixed shift Morning shift Rotational shift Weekend availability

We are seeking a diligent and effective commis chef to help with various culinary tasks and prepare dish ingredients for the chef de partie. Commis 2 & Commis 3 Required for - Tandoor, Indian, Chinese, Continental, North Indian, Bakery & Pantry. Job Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹14,000.00 per month Benefits: Food provided Leave encashment Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Rotational shift Experience: freshers (with training ) total work: 1 year (Required) Work Location: In person Job Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Food provided Paid time off Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Yearly bonus Work Location: In person

Job Title: Executive Chef Department: Food & Beverage Reports To: General Manager / Director of F&B Location: The House of MG Type: Full-time Role Summary The Executive Chef is responsible for the overall success of the kitchen and culinary operations. This includes leading the kitchen team, maintaining high culinary standards, overseeing food preparation, ensuring food safety, managing costs, and fostering innovation and guest satisfaction. Key Responsibilities Leadership & Team Development Recruit, train, and mentor kitchen staff including sous chefs, cooks, and kitchen stewards. Foster a positive and professional work environment through active supervision, coaching, and conflict resolution. Set clear performance expectations and conduct regular evaluations. Schedule staff efficiently to meet business demands and budget targets. Operational Excellence Supervise daily kitchen operations and ensure adherence to hotel standards and hygiene protocols. Step in to perform key roles in the absence of kitchen staff as required. Maintain accurate documentation of food handling, sanitation, and equipment maintenance standards. Oversee kitchen cleanliness, staff grooming, and hygiene compliance. Menu Planning & Quality Control Lead menu development and standardization of recipes with proper costing and seasonal updates. Ensure consistent food presentation, portioning, and flavor quality across all dishes. Conduct regular tastings and quality checks before service. Collaborate with the F&B team to align kitchen output with restaurant concepts and guest expectations. Financial & Inventory Management Monitor and manage food cost, labor cost, wastage, and kitchen efficiency. Review daily and monthly food cost reports; take corrective actions as needed. Ensure proper procurement, receiving, and storage of kitchen supplies in coordination with the purchasing team. Maintain accurate inventory records and minimize pilferage and wastage. Guest Experience & Feedback Engage with guests for direct feedback and address complaints or suggestions professionally. Review guest satisfaction scores and implement improvements based on feedback (e.g., GSTS, RSTS comment cards). Innovate food offerings and service practices to enhance guest satisfaction and retention. Compliance & Safety Ensure kitchen operations comply with local food safety, sanitation, and occupational health standards. Conduct regular audits and staff training to uphold food safety certifications. Enforce all safety procedures and guidelines, including fire safety and equipment handling. Additional Duties Attend hotel leadership meetings and contribute to broader F&B planning. Support special events, banquets, and immersive food experiences with tailored menu offerings. Carry out any additional duties as requested by hotel management. Job Types: Full-time, Permanent Pay: Up to ₹80,000.00 per month Benefits: Commuter assistance Food provided Leave encashment Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Yearly bonus Work Location: In person Expected Start Date: 01/07/2025

RESTAURANT MANAGER REPORTS TO: Operations Manager/Director POSITION SUMMARY: The Food Production & Service manager is primarily responsible for planning, administering, and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. Job responsibilities: Operations Handling multiple outlets serviced from the Central Kitchen. Efficiently and accurately maintained accounting procedures, which included cost control, inventory, shrinkage control, etc. Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays. Ensured excellent customer service to all customers Provided training and education to employees, including orientation, development, and methods of connecting customers with the right products. Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Responsible for maintaining the quality of food products and ensuring consistency in food delivery and standards. Ensure that all goals are geared toward exceeding guest’s expectations. Participate in long-range planning. Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals, including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manage department controllable expenses including food costs, supplies, uniforms, and equipment. Work closely with vendors to obtain the highest quality offerings at the most reasonable price. Provide direction for menu development. Determine how food should be presented and create decorative food displays. Recognize superior quality products, presentations, and flavor. Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching when needed. Interact with guests to obtain feedback on product quality and service levels. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Daily Coordination with the concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets Coordinated the purchasing of all inventory required for daily business operations. Managed and assisted in daily prep work to maintain quality control. Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP. Carried out all operations, including pack meal delivery. Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations Work closely with management to meet revenue objectives. Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding the handling of cash, property, products, and equipment. Audit inventory levels to ensure product availability, and order products as necessary. Should be a Multitasker who can handle multiple outlets in a proper manner as per company standards and policy. Marketing & Guest Satisfaction Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing. Plan food and beverage menus considering clients’ preferences and special requests (for example healthy meals for children) Analyzed sales budget, gross margin, and profit and loss reports weekly to project future sales trends and to create an efficient sales model Nurture friendly relationships with customers to increase loyalty and boost our reputation Coordination with all ONLINE channels to boost Restaurant Sales. Promoting and engaging with potential targets, converting them into customers and eventually, ambassadors for the centre, both online and offline – Target Regular customers, Schools, Institutes, Corporate, Bookers, and Event Organizer. Promoting other outlets of our company assisting guests in filling out the online feedback form and providing us with the ratings. Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and MS Office. Experience Required: Proven working experience as an Ex. Chef cum FNB Service manager with at least 10 years experience. Qualification: A Bachelor's degree in Hotel Management or a related field. Time: Can be morning, general, or evening shift according to requirement. The normal shift will be in the evening (1 PM-11 PM) or as required. Job Types: Full-time, Permanent Pay: Up to ₹45,000.00 per month Benefits: Commuter assistance Food provided Leave encashment Paid sick time Provident Fund Schedule: Day shift Supplemental Pay: Yearly bonus Work Location: In person Expected Start Date: 01/07/2025

About the Role : We are urgently hiring a CDP (Chef de Partie) – Multi Cuisine with a background in Hotel Management and FoSCos certification to temporarily replace our team member on leave. Key Requirements : HM (Hotel Management) Background FoSCos Certification Specialization in South Indian Cuisine Ability to manage a kitchen section independently Skills & Responsibilities : Menu & Kitchen Management Menu planning and ingredient management Understanding of cooking parameters and quality control Equipment handling and live food setup Cooking & Food Prep Prepare and cook multi-cuisine dishes as per standard recipes Maintain consistent taste, texture, and presentation Hygiene & Compliance Follow HACCP guidelines and ensure hygiene standards Assist in food safety inspections Team Collaboration Supervise commis-level staff Delegate tasks and foster a positive kitchen environment Inventory & Costing Track kitchen inventory and ensure supply availability Control wastage and monitor food cost Innovation & Support Support in menu planning and suggest new dishes Maintain basic kitchen records and collaborate with the chef team Job Type: Full-time Pay: From ₹20,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Work Location: In person

As a Commis I, you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities . Your role will include key responsibilities such as: Supporting Sr Chef or CDP in the daily operation and work. Work according to the menu specifications by the Jr. #No accommodation will be provided # No pick up or drop facility Job Types: Full-time, Permanent Pay: ₹13,500.00 - ₹16,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Commission pay Ability to commute/relocate: Salt Lake, Kolkata - 700091, West Bengal: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred)

Additional Information Job Number 25098284 Job Category Food and Beverage & Culinary Location Udaipur Marriott Hotel, Tiger Hills Badi Road Hawala Khurd, Udaipur, Rajasthan, India, 313001 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Description We are seeking a skilled and efficient Demi Chef de Partie to join our cafeteria team in Novotel Visakhapatnam, Varun Beach, India, India. As a key member of our culinary staff, you will assist in the preparation and presentation of high-quality meals for our diverse clientele. Prepare and cook a variety of dishes according to menu specifications and quality standards Assist the Chef de Partie in managing daily kitchen operations and food production Ensure proper food handling, storage, and sanitation practices are followed at all times Collaborate with team members to maintain efficient kitchen workflow Contribute to menu planning and development of new recipes Monitor and maintain adequate inventory levels of ingredients and supplies Train and mentor junior kitchen staff Adapt to changing needs in a fast-paced cafeteria environment Comply with all health and safety regulations Qualifications Culinary degree or diploma from a recognized institution 2-3 years of experience in a similar role, preferably in a high-volume food service setting Strong culinary skills and knowledge of various cooking techniques Proficiency in operating standard kitchen equipment Excellent understanding of food safety and hygiene practices Valid Food Safety Certification Knowledge of diverse cuisines and dietary requirements Ability to work efficiently in a fast-paced environment Strong time management and organizational skills Excellent teamwork and communication abilities Physical stamina to stand for extended periods and lift heavy objects Flexibility to work varying shifts, including weekends and holidays

DevOps Engineer (3-5 Years) Location: Lower Parel, Mumbai Expectations: Building and setting up new development tools and infrastructure. Understanding the needs of stakeholders and conveying this to developers. Working on ways to automate and improve development and release processes. Experience required: 3-5+ years of professional experience Responsibilities: Building and setting up new development tools and infrastructure Strong knowledge of AWS Strong Linux and Windows system administration background. Understanding the needs of stakeholders and conveying this to developers Working on ways to automate and improve development and release processes Improve CI/CD tooling. Implement, maintain and improve monitoring and alerting. Build and maintain highly available systems. Testing and examining code written by others and analysing results Ensuring that systems are safe and secure against cybersecurity threats Working with software developers and software engineers to ensure that development follows established processes and works as intended Assisting Product Managers with DevOps planning, execution, and query resolution Optimise infrastructure and Experience working with Docker or Kubernetes Database (MySQL, Postgres, MongoDB, etc) installation & Management Knowledge of network technologies such as TCP/IP, DNS and load balancing Must know any one programming language. Skills required: Deploy updates and fixes Proficiency with Git Optimise infrastructure costs Provide technical support Perform root cause analysis for production errors Investigate and resolve technical issues Develop scripts to automate visualisation Design procedures for system troubleshooting and maintenance Document the architecture, software used, and process followed for projects. Proficiency with at least one Infrastructure as Code (IaC) tool like Ansible, Terraform, Chef, Puppet, etc. Show more Show less

He/she will be responsible for the over all kitchen of resort to serve check-in as well as outside guest Job Type: Full-time Pay: From ₹15,000.00 per month Benefits: Commuter assistance Food provided Schedule: Day shift Evening shift Monday to Friday Night shift Weekend availability Weekend only Supplemental Pay: Performance bonus Ability to commute/relocate: Nabinagar, Aurangabad - 824101, Bihar: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 2 years (Required) Banquet: 2 years (Required) Language: English (Preferred) Application Deadline: 25/06/2025 Expected Start Date: 01/07/2025

Job Title: Chinese Chef Location: Madhubani, Bihar Salary: ₹15,000 – ₹17,000 per month Job Type: Full-Time Experience Required: Minimum 1 year (preferred) Job Description: We are looking for a skilled and experienced Chinese Chef to join our team in Madhubani, Bihar . The ideal candidate should be passionate about cooking and have hands-on experience in preparing a variety of Chinese dishes including noodles, fried rice, soups, and starters. Responsibilities: Prepare and cook authentic Chinese dishes (both veg & non-veg). Maintain high standards of food hygiene and kitchen cleanliness. Manage inventory and ensure freshness of ingredients. Coordinate with kitchen staff for smooth service. Ensure consistent taste, presentation, and quality of food. Handle customer feedback and make improvements accordingly. Requirements: Proven experience as a Chinese Chef (minimum 1 year preferred). Knowledge of Chinese culinary techniques and ingredients. Ability to work in a fast-paced environment. Good communication and team management skills. Flexibility in work schedule (weekends & holidays). Benefits: Free meals during duty hours Accommodation (if available) Opportunities for growth and bonuses based on performance Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Benefits: Provident Fund Schedule: Day shift Work Location: In person

Summary Position Summary CORE BUSINESS OPERATIONS The Core Business Operations (CBO) portfolio is an integrated set of offerings that addresses our clients’ heart-of-the-business issues. This portfolio combines our functional and technical capabilities to help clients transform, modernize, and run their existing technology platforms across industries. As our clients navigate dynamic and disruptive markets, these solutions are designed to help them drive product and service innovation, improve financial performance, accelerate speed to market, and operate their platforms to innovate continuously. ROLE Level: Consultant As a Consultant at Deloitte Consulting, you will be responsible for individually delivering high quality work products within due timelines in an agile framework. Need-basis consultants will be mentoring and/or directing junior team members/liaising with onsite/offshore teams to understand the functional requirements. As an AWS Infrastructure Engineer, you play a crucial role in building, and maintaining a cloud infrastructure on Amazon Web Services (AWS). You will also be responsible for the ownership of tasks assigned through SNOW, Dashboard, Order forms etc. The work you will do includes: Build and operate the Cloud infrastructure on AWS Continuously monitoring the health and performance of the infrastructure and resolving any issues. Using tools like CloudFormation, Terraform, or Ansible to automate infrastructure provisioning and configuration. Administer the EC2 instance’s OS such as Windows and Linux Working with other teams to deploy secure, scalable, and cost-effective cloud solutions based on AWS services. Implement monitoring and logging for Infra and Apps Keeping the infrastructure up-to-date with the latest security patches and software versions. Collaborate with development, operations and Security teams to establish best practices for software development, build, deployment, and infrastructure management Tasks related to IAM, Monitoring, Backup and Vulnerability Remediation Participating in performance testing and capacity planning activities Documentation, Weekly/Bi-Weekly Deck preparation, KB article update Handover and On call support during weekends on rotational basis Qualifications Skills / Project Experience: Must Have: 3 - 6 years of hands-on experience in AWS Cloud, Cloud Formation template, Windows/Linux administration Understanding of 2 tier, 3 tier or multi-tier architecture Experience on IaaS/PaaS/SaaS Understanding of Disaster recovery Networking and security expertise Knowledge on PowerShell, Shell and Python Associate/Professional level certification on AWS solution architecture ITIL Foundational certification Good interpersonal and communication skills Flexibility to adapt and apply innovation to varied business domain and apply technical solutioning and learnings to use cases across business domains and industries Knowledge and experience working with Microsoft Office tools Good to Have: Understanding of container technologies such as Docker, Kubernetes and OpenShift. Understanding of Application and other infrastructure monitoring tools Understanding of end-to-end infrastructure landscape Experience on virtualization platform Knowledge on Chef, Puppet, Bamboo, Concourse etc Knowledge on Microservices, DataLake, Machine learning etc Education: B.E./B. Tech/M.C.A./M.Sc (CS) degree or equivalent from accredited university Prior Experience: 3 – 6 years of experience working with AWS, System administration, IaC etc Location: Hyderabad/ Pune The team Deloitte Consulting LLP’s Technology Consulting practice is dedicated to helping our clients build tomorrow by solving today’s complex business problems involving strategy, procurement, design, delivery, and assurance of technology solutions. Our service areas include analytics and information management, delivery, cyber risk services, and technical strategy and architecture, as well as the spectrum of digital strategy, design, and development services Core Business Operations Practice optimizes clients’ business operations and helps them take advantage of new technologies. Drives product and service innovation, improves financial performance, accelerates speed to market, and operates client platforms to innovate continuously. Learn more about our Technology Consulting practice on www.deloitte.com For information on CBO visit - https://www.youtube.com/watch?v=L1cGlScLuX0 For information on life of an Analyst at CBO visit- https://www.youtube.com/watch?v=CMe0DkmMQHI Recruiting tips From developing a stand out resume to putting your best foot forward in the interview, we want you to feel prepared and confident as you explore opportunities at Deloitte. Check out recruiting tips from Deloitte recruiters. Benefits At Deloitte, we know that great people make a great organization. We value our people and offer employees a broad range of benefits. Learn more about what working at Deloitte can mean for you. Our people and culture Our inclusive culture empowers our people to be who they are, contribute their unique perspectives, and make a difference individually and collectively. It enables us to leverage different ideas and perspectives, and bring more creativity and innovation to help solve our clients' most complex challenges. This makes Deloitte one of the most rewarding places to work. Our purpose Deloitte’s purpose is to make an impact that matters for our people, clients, and communities. At Deloitte, purpose is synonymous with how we work every day. It defines who we are. Our purpose comes through in our work with clients that enables impact and value in their organizations, as well as through our own investments, commitments, and actions across areas that help drive positive outcomes for our communities. Professional development From entry-level employees to senior leaders, we believe there’s always room to learn. We offer opportunities to build new skills, take on leadership opportunities and connect and grow through mentorship. From on-the-job learning experiences to formal development programs, our professionals have a variety of opportunities to continue to grow throughout their career. Requisition code: 302308 Show more Show less