You will be part of a dynamic team at our Restaurant and Brewery Curry and Hops with roles such as Restaurant Captain, Steward, and Crew Member. Depending on your interest and experience, you will contribute to the daily operations, customer service, and maintenance of cleanliness and hygiene standards. Key ResponsibilitiesGuest Experience & Service Quality Welcome guests warmly and assist them with table seating and menu guidance. Ensure smooth dining service by coordinating servers, runners, and host team. Maintain high standards of service etiquette and guest engagement. Handle guest concerns or service issues calmly and professionally. Promote signature curated curries , in-house craft beers , and seasonal offerings. Team Leadership & Floor Supervision Conduct daily briefings covering menu updates, special dishes, brewery highlights, and service priorities. Assign and oversee FOH staff duties to ensure efficiency during peak hours. Train and guide new and existing staff on service procedures, brewery knowledge, and guest interaction. Monitor grooming standards and professional conduct. Operational Responsibilities Coordinate table turnovers and seating to optimize restaurant flow. Assist in managing reservations, waitlists, and guest seating strategy. Ensure cleanliness, organization, and readiness of dining areas and service stations. Support POS billing, order accuracy, and cash handling as required. Work with management on hygiene compliance, liquor service protocols, and safety standards. Menu & Brewery Knowledge Maintain strong knowledge of: Signature curry menu Craft beer styles brewed in-house (IPA, Lager, Wheat, Stout, Seasonal Rotations) Beer & curry pairing recommendations Confidently communicate menu elements and recommendations to guests. Encourage upselling in a tasteful, guest-first manner. Qualifications & Requirements 2–4 years of experience as Captain / Senior Steward / Shift Leader in a premium casual dining or craft brewery environment. Strong communication, leadership, and guest service skills. Ability to manage time, handle pressure, and resolve conflicts effectively. Knowledge of beer styles or willingness to learn brewery operations. Positive attitude, energetic presence, and hospitality-driven mindset. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹35,000.00 per month Work Location: In person
You will be part of a dynamic team at our Restaurant and Brewery Curry and Hops with roles such as Restaurant Captain, Steward, and Crew Member. Depending on your interest and experience, you will contribute to the daily operations, customer service, and maintenance of cleanliness and hygiene standards. Key ResponsibilitiesGuest Experience & Service Quality Welcome guests warmly and assist them with table seating and menu guidance. Ensure smooth dining service by coordinating servers, runners, and host team. Maintain high standards of service etiquette and guest engagement. Handle guest concerns or service issues calmly and professionally. Promote signature curated curries , in-house craft beers , and seasonal offerings. Team Leadership & Floor Supervision Conduct daily briefings covering menu updates, special dishes, brewery highlights, and service priorities. Assign and oversee FOH staff duties to ensure efficiency during peak hours. Train and guide new and existing staff on service procedures, brewery knowledge, and guest interaction. Monitor grooming standards and professional conduct. Operational Responsibilities Coordinate table turnovers and seating to optimize restaurant flow. Assist in managing reservations, waitlists, and guest seating strategy. Ensure cleanliness, organization, and readiness of dining areas and service stations. Support POS billing, order accuracy, and cash handling as required. Work with management on hygiene compliance, liquor service protocols, and safety standards. Menu & Brewery Knowledge Maintain strong knowledge of: Signature curry menu Craft beer styles brewed in-house (IPA, Lager, Wheat, Stout, Seasonal Rotations) Beer & curry pairing recommendations Confidently communicate menu elements and recommendations to guests. Encourage upselling in a tasteful, guest-first manner. Qualifications & Requirements 2–4 years of experience as Captain / Senior Steward / Shift Leader in a premium casual dining or craft brewery environment. Strong communication, leadership, and guest service skills. Ability to manage time, handle pressure, and resolve conflicts effectively. Knowledge of beer styles or willingness to learn brewery operations. Positive attitude, energetic presence, and hospitality-driven mindset. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹35,000.00 per month Work Location: In person
The Chef de Partie (Italian, Indian, Mexican, Continental , Pan Asian) is responsible for managing a specific section of the kitchen and ensuring that all food preparation, cooking, and presentation standards are consistently maintained. This role requires strong culinary skills, attention to detail, teamwork, and the ability to operate efficiently in a high-volume environment. Key ResponsibilitiesFood Preparation & Cooking Prepare and cook dishes according to standardized recipes, portion controls, and presentation guidelines. Manage assigned station efficiently during service, ensuring smooth workflow and timely output. Maintain consistency in taste, texture, appearance, and quality of all dishes served. Support in preparation for peak service periods, events, or menu specials. Kitchen Coordination & Teamwork Coordinate tasks with Commis chefs and kitchen helpers working under your station. Communicate effectively with other stations to ensure synchronized service. Assist Sous Chef and Head Chef in menu execution and new dish trials. Quality, Hygiene & Safety Ensure strict adherence to FSSAI , hygiene, sanitization, and kitchen safety standards. Monitor freshness, rotation, and proper storage of ingredients using FIFO. Maintain cleanliness of workstations, equipment, and tools before, during, and after shifts. Inventory & Control Report shortages, breakage, or requirements of ingredients and equipment. Minimize wastage and maintain cost control measures without compromising quality. Ensure accurate preparation quantities based on daily forecast and orders. Required Skills & Competencies Minimum 4- 5 years of kitchen experience (at least 2-4 year as Demi Chef de Partie / CDP). Strong knowledge of cooking methods, ingredients, and kitchen operations. Ability to work in a fast-paced, high-volume service environment. Excellent communication, teamwork, and organizational skills. Passion for culinary excellence and continuous learning. Job Type: Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Work Location: In person