Food Preparation & Cooking: Prepare and cook all Tandoor items including kebabs, breads (naan, roti, kulcha, etc.), tikkas, seekhs, and grills. Ensure marination and mise-en-place are prepared as per standard recipes. Maintain quality, taste, and presentation of all dishes served. Follow portion control and recipe standards to reduce wastage. Kitchen Operations: Maintain the tandoor equipment, ensuring proper heating and usage. Assist in planning and organizing the Tandoor section for smooth operations. Ensure timely preparation and delivery of food during service hours. Support senior chefs in menu development and trials. Hygiene & Safety: Follow FSSAI / HACCP guidelines and maintain cleanliness in the kitchen. Adhere to personal hygiene, grooming, and uniform standards. Ensure safe handling and storage of food and ingredients. Maintain proper sanitation of utensils, tools, and tandoor equipment. Teamwork & Communication: Work closely with CDP and other team members to coordinate service. Assist in training junior commis and kitchen helpers. Report any operational, maintenance, or staff-related issues to seniors. Requirements: Minimum 2–4 years of experience in Indian Tandoor section (restaurant/hotel). Strong knowledge of Tandoor cooking techniques and Indian cuisine. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Flexibility to work in shifts, weekends, and holidays. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Paid time off Work Location: In person
Operational Management: Manage day-to-day restaurant operations including dining service, reservations, and guest relations. Ensure smooth coordination between kitchen, bar, and service staff. Oversee adherence to SOPs (Standard Operating Procedures) for service and hygiene. Monitor restaurant ambience, cleanliness, and presentation. Guest Service & Experience: Ensure exceptional service delivery and guest satisfaction at all times. Handle guest complaints and feedback with professionalism and resolve issues promptly. Build strong guest relations and encourage repeat clientele. Staff Management & Training: Lead, supervise, and motivate restaurant staff including captains, stewards, and hostesses. Conduct staff scheduling, briefings, and performance evaluations. Identify training needs and ensure continuous development of staff in service standards, upselling, and customer handling. Financial & Cost Control: Monitor sales performance, daily revenue, and expenses of the restaurant. Manage inventory and stock control of F&B items, cutlery, crockery, and linen. Work with the management team to achieve revenue targets, control wastage, and optimize costs. Compliance & Safety: Ensure compliance with FSSAI, HACCP, and other statutory requirements. Adhere to fire, health, and safety regulations within the restaurant. Ensure staff follow uniform and grooming standards at all times. Coordination & Reporting: Coordinate with chefs, procurement, and other departments for smooth operations. Prepare and submit operational reports including sales, staff performance, and guest feedback. Support marketing initiatives such as promotions, festivals, and special events. Requirements: Bachelor’s degree / Diploma in Hotel Management or relevant field. 5–7 years of experience in restaurant operations, with at least 2 years in a managerial role. Strong knowledge of Indian cuisine and dining culture. Excellent leadership, communication, and interpersonal skills. Strong problem-solving and decision-making ability. Flexibility to work in shifts, weekends, and holidays. Job Type: Full-time Pay: ₹30,000.00 - ₹45,000.00 per month Benefits: Food provided Health insurance Paid time off Work Location: In person
Food Preparation & Cooking: Prepare and cook all Tandoor items including kebabs, breads (naan, roti, kulcha, etc.), tikkas, seekhs, and grills. Ensure marination and mise-en-place are prepared as per standard recipes. Maintain quality, taste, and presentation of all dishes served. Follow portion control and recipe standards to reduce wastage. Kitchen Operations: Maintain the tandoor equipment, ensuring proper heating and usage. Assist in planning and organizing the Tandoor section for smooth operations. Ensure timely preparation and delivery of food during service hours. Support senior chefs in menu development and trials. Hygiene & Safety: Follow FSSAI / HACCP guidelines and maintain cleanliness in the kitchen. Adhere to personal hygiene, grooming, and uniform standards. Ensure safe handling and storage of food and ingredients. Maintain proper sanitation of utensils, tools, and tandoor equipment. Teamwork & Communication: Work closely with CDP and other team members to coordinate service. Assist in training junior commis and kitchen helpers. Report any operational, maintenance, or staff-related issues to seniors. Requirements: Minimum 2–4 years of experience in Indian Tandoor section (restaurant/hotel). Strong knowledge of Tandoor cooking techniques and Indian cuisine. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Flexibility to work in shifts, weekends, and holidays. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Paid time off Work Location: In person