Dillise By Global Resto Ventures

7 Job openings at Dillise By Global Resto Ventures
Waiter / Steward Sahakara Nagar, Bengaluru/Bangalore 0 - 31 years INR 0.15 - 0.18 Lacs P.A. Remote Part Time

STEWARD/WAITER required for a reputed North Indian Restaurant based in Bangalore. Minimum 6 months experience must.

North Indian Cook Sahakara Nagar, Bengaluru/Bangalore 1 - 31 years INR 0.24 - 0.3 Lacs P.A. Remote Full Time

CHEF AND COMMIS Required for famous North Indian Restaurant based in Bangalore. MOTI MAHAL experience added advantage

Tandoor Cook Sahakara Nagar, Bengaluru/Bangalore 3 - 31 years INR 0.24 - 0.28 Lacs P.A. Remote Full Time

TANDOORI CHEF and COMMIS required for a famous NORTH INDIAN Restaurant based in Bangalore. MOTIMAHAL experience preferred.

Restaurant Captain Sahakara Nagar, Bengaluru/Bangalore 3 - 31 years INR 2.16 - 2.4 Lacs P.A. On-site Full Time

CAPTAIN REQUIRED FOR A REPUTED NORTH INDIAN RESTAURANT BASED IN BANGALORE

Waiter / Steward sahakara nagar, bengaluru/bangalore 1 - 31 years INR 1.68 - 1.92 Lacs P.A. On-site Full Time

STEWARD /WAITER REQUIRED for a reputed NORTH INDIAN RESTAURANT based in BANGALORE.

Indian Cook sahakara nagar, bengaluru/bangalore 3 - 31 years INR 2.88 - 3.0 Lacs P.A. On-site Full Time

North Indian CHEF required for a reputed INDIAN RESTAURANT based in Bangalore

Cook / Chef sahakara nagar, bengaluru/bangalore 3 - 31 years INR 2.4 - 3.6 Lacs P.A. On-site Full Time

Job Title: Cook (North Indian, Chinese & Tandoor) – Bangalore Location: Bangalore, Karnataka Job Type: Full-Time Experience Required: 2–3 Years (in North Indian, Chinese & Tandoor cuisine) Job Description: We are looking for an experienced and skilled Cook who has expertise in preparing North Indian, Chinese, and Tandoor dishes. The ideal candidate should be passionate about cooking, maintaining hygiene standards, and ensuring consistent taste and quality in every meal served. Key Responsibilities: Prepare and cook a variety of North Indian, Chinese, and Tandoor dishes as per the menu. Ensure proper food presentation, taste, and portioning. Maintain cleanliness and hygiene in the kitchen area. Manage kitchen inventory, raw materials, and ingredients. Follow safety and sanitation standards while cooking. Coordinate with kitchen staff to ensure smooth food service. Maintain consistency in food quality and taste.