Job Description: Food & Beverages Associate (Catering Services / Hospitality Industry) Job Title: Food & Beverages Associate Department: Food & Beverage / Catering Services Reports To: F&B Supervisor / Catering Manager Employment Type: Full-time Job Summary: The Food & Beverages Associate is responsible for delivering excellent guest service, handling food and beverage operations, maintaining cleanliness, and supporting catering functions with professionalism and hospitality. Key Responsibilities:Service & Guest Interaction Greet guests and provide friendly, efficient food & beverage service. Serve meals and beverages according to catering/event standards. Assist guests with menu information and respond to requests promptly. Operational Duties Set up dining areas, buffet counters, service stations, and event setups. Ensure replenishment of food, beverages, and supplies during service. Clear tables, maintain cleanliness, and reset service areas after events. Food Safety & Hygiene Maintain FSSAI-compliant hygiene standards. Follow proper food handling, sanitation, and safety guidelines. Ensure that all equipment and service areas are clean and well-maintained. Coordination & Teamwork Work closely with kitchen staff for smooth service flow. Support supervisors with event logistics and service management. Follow company SOPs for service excellence and professional conduct. Job Requirements: 10th/12th pass or Diploma in Hotel Management (preferred). 0–2 years of experience in F&B service, restaurants, hotels, or catering. Good communication and customer service skills. Ability to stand for long hours and manage fast-paced environments. Basic knowledge of table service, buffet service, and catering protocols. Job Types: Full-time, Fresher Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
CW Hospitality LLP - Bangalore Job Description: Chef de Partie – Indian Cuisine Position: Chef de Partie (Indian Cuisine) Department: Kitchen / Culinary Reports To: Sous Chef / Head Chef Job Summary The Indian Cuisine Chef de Partie is responsible for preparing, cooking, and presenting high-quality Indian dishes according to company standards. This role requires strong knowledge of regional Indian flavours, spices, cooking methods, and kitchen operations. The CDP will assist in menu development, maintain hygiene standards, train junior staff, and ensure consistent food quality. Key ResponsibilitiesFood Preparation & Cooking Prepare and cook authentic Indian dishes (North Indian / South Indian / Mughlai / Regional specialties based on requirement). Ensure consistent taste, presentation, and portioning. Follow standard recipes, plating guidelines, and kitchen procedures. Prepare mise-en-place efficiently for service. Kitchen Operations Supervise Commis and assist in training new staff. Coordinate with other kitchen sections for smooth service. Maintain cleanliness and hygiene (HACCP / FSSAI standards). Ensure proper storage, labeling, and rotation of food items (FIFO). Quality & Safety Monitor freshness, quality, and shelf life of ingredients. Maintain strict sanitation and food safety guidelines. Report maintenance issues, equipment problems, or shortages. Menu & Innovation Assist the Head Chef in developing Indian menu items and specials. Suggest improvements in taste, presentation, and efficiency. Keep updated with modern Indian culinary trends. Skills & QualificationsTechnical Skills Strong hands-on expertise in Indian cooking techniques: – Tandoor – Curry preparations – Gravies, kebabs, biryanis – Regional Indian cuisines (as required) Knife skills and kitchen equipment handling. Knowledge of food cost control and wastage management. Qualifications Diploma/Degree in Culinary Arts or relevant certification. 3–5 years of experience as Commis I / CDP in Indian cuisine. Knowledge of FSSAI hygiene and safety standards. Soft Skills Team leadership and communication. Time management and multitasking under pressure. Attention to detail and creativity. Discipline, punctuality, and professionalism. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
CW Hospitality LLP - Bangalore Job Description: Chef de Partie – Indian Cuisine Position: Chef de Partie (Indian Cuisine) Department: Kitchen / Culinary Reports To: Sous Chef / Head Chef Job Summary The Indian Cuisine Chef de Partie is responsible for preparing, cooking, and presenting high-quality Indian dishes according to company standards. This role requires strong knowledge of regional Indian flavours, spices, cooking methods, and kitchen operations. The CDP will assist in menu development, maintain hygiene standards, train junior staff, and ensure consistent food quality. Key ResponsibilitiesFood Preparation & Cooking Prepare and cook authentic Indian dishes (North Indian / South Indian / Mughlai / Regional specialties based on requirement). Ensure consistent taste, presentation, and portioning. Follow standard recipes, plating guidelines, and kitchen procedures. Prepare mise-en-place efficiently for service. Kitchen Operations Supervise Commis and assist in training new staff. Coordinate with other kitchen sections for smooth service. Maintain cleanliness and hygiene (HACCP / FSSAI standards). Ensure proper storage, labeling, and rotation of food items (FIFO). Quality & Safety Monitor freshness, quality, and shelf life of ingredients. Maintain strict sanitation and food safety guidelines. Report maintenance issues, equipment problems, or shortages. Menu & Innovation Assist the Head Chef in developing Indian menu items and specials. Suggest improvements in taste, presentation, and efficiency. Keep updated with modern Indian culinary trends. Skills & QualificationsTechnical Skills Strong hands-on expertise in Indian cooking techniques: – Tandoor – Curry preparations – Gravies, kebabs, biryanis – Regional Indian cuisines (as required) Knife skills and kitchen equipment handling. Knowledge of food cost control and wastage management. Qualifications Diploma/Degree in Culinary Arts or relevant certification. 3–5 years of experience as Commis I / CDP in Indian cuisine. Knowledge of FSSAI hygiene and safety standards. Soft Skills Team leadership and communication. Time management and multitasking under pressure. Attention to detail and creativity. Discipline, punctuality, and professionalism. Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Job description CW Hospitality LLP is Hiring Role: Sales Assistant Location: Bangalore (On-site) Work Days: 6 days a week Experience: 0 – 1 year Salary: As per industry standards We’re looking for a smart, sincere, and dedicated Sales Assistant to join our dynamic team in Bangalore! This is a great opportunity for freshers or individuals with up to 1 year of experience (especially in hospitality) who are eager to kick-start their career in sales. Roles & Responsibilities: Understand our products & services and effectively communicate their value to potential customers Engage and follow up with leads through strong communication strategies Stay updated on product knowledge and industry trends Take ownership of tasks with a professional and responsible attitude Identify and implement process improvements to enhance sales performance Work under the mentorship of the Sales Head and deliver assigned tasks punctually Ideal Candidate Should Have: Excellent English communication skills Good knowledge of MS Excel & MS Office Ability to multitask , stay sincere, and work with dedication Flexibility to adapt in a fast-paced work environment Candidates with 0–1 year of experience in hospitality or customer service Knowledge of any additional regional languages is a plus What We Offer: · Real-time exposure to the sales function and client interactions · Learning & development under expert mentorship · Collaborative work environment and growth potential · Cafeteria meals (Breakfast, Lunch and Dinner) Job Types: Full-time, Fresher, Internship Contract length: 3 months Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Job description CW Hospitality LLP is Hiring Role: Catering Assisatant (F&B GSA) Location: Bangalore (On-site) Work Days: 6 days a week Experience: 0 – 5 year Salary: As per industry standards We’re looking for a smart, sincere, and dedicated Catering Waiter ( F&B GSA ) to join our dynamic team in Bangalore! This is a great opportunity for freshers or individuals with up to 1 year of experience (especially in hospitality) who are eager to kick-start their career in sales. Roles & Responsibilities: Understand our products & services and effectively communicate their value to potential customers Engage and follow up with leads through strong communication strategies Stay updated on product knowledge and industry trends Take ownership of tasks with a professional and responsible attitude Identify and implement process improvements to enhance sales performance Work under the mentorship of the Sales Head and deliver assigned tasks punctually Ideal Candidate Should Have: Excellent English communication skills Good knowledge of MS Excel & MS Office Ability to multitask , stay sincere, and work with dedication Flexibility to adapt in a fast-paced work environment Candidates with 1–5 year of experience in hospitality or customer service Knowledge of any additional regional languages is a plus What We Offer: · Real-time exposure to the F&B | Sales function and client interactions · Learning & development under expert mentorship · Collaborative work environment and growth potential · Cafeteria meals (Breakfast, Lunch and Dinner) Job Types: Full-time, Fresher Pay: ₹17,500.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Role Overview: As the ideal candidate for this role, you will be a motivated and well-organized individual with a deep understanding of prospecting and building strong customer relationships in the Weddings and Socials business. You will play a pivotal role in driving the adoption of Catering & Food services in the social segment, focusing on identifying and engaging potential clients, showcasing the value of services & solutions, and securing new partnerships with Wedding Venues and convention centers. Your enthusiasm, sales acumen, and ability to forge strong relationships will be crucial in fueling growth and expanding the customer base. Key Responsibilities: - Develop and execute a strategic sales plan to identify and target potential customers. - Prospect and generate leads through various channels such as online research, networking events, referrals, and partnerships. - Conduct in-depth consultations, product demonstrations, or food tastings to effectively communicate the benefits, quality, and value of associating with the company. - Collaborate closely with operation teams to facilitate a seamless onboarding process for new clients and initiate operations on the ground. - Be actively engaged in face-to-face meetings with potential clients as the role requires being on the field. - Build and maintain strong relationships with key decision-makers and stakeholders across various corporate companies. - Stay updated on industry trends, competitor offerings, and market dynamics to effectively position the company's solution and differentiate it from competitors. - Achieve and exceed monthly sales targets, contributing directly to the company's growth trajectory. - Provide valuable feedback from the field to the product development team to help shape product offerings and value-added services. Qualifications Required: - Strong business acumen and the ability to understand clients" pain points and tailor solutions to their needs. - Proven track record of success in Catering sales, preferably in the hospitality industry. - Excellent communication and presentation skills, with the ability to articulate concepts and solutions clearly and compellingly. - Target-driven mindset with a passion for exceeding goals and driving results. - Exceptional relationship-building skills with a knack for developing trust and rapport with clients. Additional Company Details: The company offers Food provided, Health insurance, and Provident Fund as benefits. The work location is in person.,
CW Hospitality LLP is Hiring Role: Food & Beverage Supervisor Location: Bangalore (On-site) Work Days: 6 days a week Experience: 0 – 5 year Salary: As per industry standards We’re looking for a smart, sincere, and dedicated F&B Supervisors to join our dynamic team in Bangalore! This is a great opportunity for freshers or individuals with up to 1 year of experience (especially in hospitality) who are eager to kick-start their career in sales. Roles & Responsibilities: Understand our products & services and effectively communicate their value to potential customers Engage and follow up with leads through strong communication strategies Stay updated on product knowledge and industry trends Take ownership of tasks with a professional and responsible attitude Identify and implement process improvements to enhance sales performance Work under the mentorship of the Sales Head and deliver assigned tasks punctually Ideal Candidate Should Have: Excellent English communication skills Good knowledge of MS Excel & MS Office Ability to multitask , stay sincere, and work with dedication Flexibility to adapt in a fast-paced work environment Candidates with 1–5 year of experience in hospitality or customer service Knowledge of any additional regional languages is a plus. Job Type: Full-time Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Job Title: Kitchen Stewarding (KST) Supervisor Department: Kitchen Stewarding Reports To: Executive Chef Location: Bangalore Job Summary The Kitchen Stewarding Supervisor is responsible for overseeing all stewarding operations including cleanliness of kitchen areas, dishwashing, sanitation, waste management, and supporting culinary & service teams with equipment and utensil availability. Ensures high hygiene standards and compliance with safety protocols at all times. Key Responsibilities Supervise stewarding team operations during assigned shifts. Maintain cleanliness & hygiene standards in all kitchen areas including floors, walls, equipment, and storage. Ensure proper washing, sanitizing, and storage of all kitchen utensils, cutlery, crockery, and glassware. Monitor dishwashing machines and chemical usage; ensure proper functioning and timely maintenance. Manage waste segregation and disposal processes as per sustainability and HACCP standards. Maintain par stock for cleaning chemicals, tools, and stewarding supplies. Ensure the correct handling and storage of operating equipment to minimize breakage & losses. Conduct daily briefing, task allocation, and performance monitoring of stewarding staff. Support kitchen operations during peak hours with timely supply of equipment. Maintain records related to cleaning schedules, breakage, maintenance requests, and stock usage. Train new staff in hygiene, safety, and operational procedures. Ensure full compliance with company policies, hygiene audits, and statutory regulations. Skills & Competencies Strong leadership and team supervision skills Knowledge of HACCP, food safety guidelines, and chemical handling Time management and ability to work under pressure Good communication and coordination abilities Attention to detail and problem-solving skills Qualifications & Experience Minimum 1–3 years of experience in Kitchen Stewarding, preferably in hotels/catering Prior supervisory experience is an added advantage Basic knowledge of dishwashing machines and cleaning equipment Ability to work in rotational shifts including weekends & holidays Physical Requirements Ability to stand and walk for long hours Must lift, push, and carry equipment as needed Job Type: Full-time Pay: ₹20,000.00 - ₹26,000.00 per month Benefits: Food provided Health insurance Paid time off Provident Fund Work Location: In person
Job Title: Executive Sous Chef Department: Culinary / Kitchen Reports To: Executive Chef Location: Bangalore Job Summary The Executive Sous Chef supports the Executive Chef in managing overall kitchen operations, ensuring consistent food quality, hygiene standards, cost control, and team leadership. The role involves supervising culinary teams, coordinating production, maintaining operational efficiency, and ensuring compliance with food safety standards. Key Responsibilities Assist the Executive Chef in planning, organizing, and directing kitchen operations. Oversee daily food production across all kitchen sections to ensure quality and consistency. Ensure strict adherence to food safety, hygiene, and HACCP/FSSAI standards. Supervise, train, and motivate kitchen staff; manage duty rosters and performance evaluations. Monitor food costs, portion control, wastage, and inventory to meet budget targets. Coordinate with Purchasing, Stores, Stewarding, and F&B Service departments. Ensure proper storage, labeling, and FIFO practices in all kitchen areas. Handle guest feedback, complaints, and special dietary requests professionally. Support menu planning, recipe standardization, and new dish development. Ensure preventive maintenance of kitchen equipment and report breakdowns promptly. Maintain kitchen records such as temperature logs, hygiene checklists, and production sheets. Take charge of kitchen operations in the absence of the Executive Chef. Skills & Competencies Strong leadership and people management skills In-depth culinary knowledge across multiple cuisines Excellent planning, coordination, and problem-solving abilities Cost control, budgeting, and inventory management expertise Ability to work under pressure in a high-volume environment Good communication and training skills Qualifications & Experience Diploma/Degree in Culinary Arts or Hotel Management Minimum 6–10 years of culinary experience, with at least 2–3 years in a Sous Chef or senior role Experience in hotels, luxury dining, or large-scale catering operations preferred Job Type: Full-time Pay: ₹60,000.00 - ₹70,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person