Operations Management Oversee Daily Operations: Supervise the smooth running of both front-of-house and back-of-house operations. Inventory & Purchasing: Monitor stock levels, order food and supplies, and manage supplier relationships to control costs. Menu & Quality Control: Plan menus with chefs and ensure consistent food quality and service delivery. Staff Management Recruitment & Training: Recruit, hire, and train new staff members on procedures, customer service, and food safety. Scheduling & Performance: Create staff schedules (rotas) and evaluate employee performance, providing feedback for improvement. Conflict Resolution: Address and resolve staff conflicts and provide support. Financial Management Budgeting & Cost Control: Manage budgets, track expenses, and identify ways to reduce costs and maximize profits. Financial Reporting: Create and review detailed financial reports on weekly, monthly, and annual revenues and expenses. Customer Experience Service Excellence: Ensure the delivery of superior service to maximize customer satisfaction. Complaint Resolution: Efficiently and accurately address customer complaints and feedback. Compliance & Safety Health & Safety: Ensure the restaurant strictly adheres to health, safety, and food hygiene standards and regulations. Compliance: Enforce all company policies and procedures, including those related to cash handling and equipment. Marketing & Business Development Marketing Strategies: Implement and coordinate marketing strategies to promote the restaurant and attract a broader audience. Reputation Management: Manage the restaurant's brand image and suggest improvements to enhance its local reputation. Job Type: Full-time Pay: ₹14,223.61 - ₹44,937.52 per month Benefits: Food provided Work Location: In person
Responsibilities Food preparation and cooking: Prepare and cook various Chinese dishes, including stir-fries, dim sum, noodles, rice dishes, soups, and regional specialties like Cantonese and Sichuan. Menu development: Create and test new recipes to enhance the menu, and assist in planning and costing menus in collaboration with an Executive Chef. Kitchen management: Supervise kitchen staff, delegate tasks, and oversee kitchen shift operations. Manage food quantities, inventory, and order supplies. Quality control: Ensure all dishes are prepared and presented according to restaurant standards, focusing on authentic taste, freshness, and presentation. Hygiene and safety: Adhere strictly to food safety and hygiene regulations, and maintain the cleanliness and organization of the kitchen at all times. Equipment maintenance: Ensure kitchen equipment is properly maintained and kept in good working condition. Qualifications Experience: Proven experience as a Chinese chef or a similar role is essential. Experience in a fast-paced or high-volume environment is often required. Culinary training: A diploma from a culinary school or an equivalent apprenticeship is preferred, especially with a focus on Asian or Chinese cuisine. Technique expertise: In-depth knowledge of specialized Chinese culinary techniques, such as wok cooking, steaming, and dim sum preparation. Food knowledge: Extensive knowledge of Chinese cuisine, ingredients, herbs, and spices. Language skills: Depending on the location, command of the English and/or Chinese language may be required. Skills Culinary expertise: Specialized skills in various Chinese cooking methods and regional cuisines. Leadership: Strong team management and leadership skills to train and guide junior chefs. Creativity and attention to detail: Ability to develop innovative dishes while maintaining consistency and ensuring attractive presentation. Time management: The ability to work efficiently under pressure during busy periods to ensure timely service. Communication: Effective communication to coordinate with kitchen staff and management. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹32,000.00 per month Benefits: Food provided Work Location: In person
Responsibilities Food preparation and cooking: Prepare and cook various Chinese dishes, including stir-fries, dim sum, noodles, rice dishes, soups, and regional specialties like Cantonese and Sichuan. Menu development: Create and test new recipes to enhance the menu, and assist in planning and costing menus in collaboration with an Executive Chef. Kitchen management: Supervise kitchen staff, delegate tasks, and oversee kitchen shift operations. Manage food quantities, inventory, and order supplies. Quality control: Ensure all dishes are prepared and presented according to restaurant standards, focusing on authentic taste, freshness, and presentation. Hygiene and safety: Adhere strictly to food safety and hygiene regulations, and maintain the cleanliness and organization of the kitchen at all times. Equipment maintenance: Ensure kitchen equipment is properly maintained and kept in good working condition. Qualifications Experience: Proven experience as a Chinese chef or a similar role is essential. Experience in a fast-paced or high-volume environment is often required. Culinary training: A diploma from a culinary school or an equivalent apprenticeship is preferred, especially with a focus on Asian or Chinese cuisine. Technique expertise: In-depth knowledge of specialized Chinese culinary techniques, such as wok cooking, steaming, and dim sum preparation. Food knowledge: Extensive knowledge of Chinese cuisine, ingredients, herbs, and spices. Language skills: Depending on the location, command of the English and/or Chinese language may be required. Skills Culinary expertise: Specialized skills in various Chinese cooking methods and regional cuisines. Leadership: Strong team management and leadership skills to train and guide junior chefs. Creativity and attention to detail: Ability to develop innovative dishes while maintaining consistency and ensuring attractive presentation. Time management: The ability to work efficiently under pressure during busy periods to ensure timely service. Communication: Effective communication to coordinate with kitchen staff and management. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹32,000.00 per month Benefits: Food provided Work Location: In person
Core responsibilities Guest services: Greet and assist guests, take food and beverage orders, serve guests, and handle all customer queries and complaints. Staff supervision and training: Supervise, coordinate, and train front-of-house staff to maintain high service standards. Kitchen coordination: Work with the kitchen staff to ensure timely and accurate service. Operations management: Manage reservations and seating arrangements, and oversee cleanliness and organization of the dining area. Inventory and cost control: Monitor inventory levels and assist with ordering supplies, while also managing costs. Required skills and qualifications Leadership: Ability to lead and motivate a team, with strong organizational and communication skills. Customer service: Excellent interpersonal skills, a customer-centric approach, and the ability to remain calm under pressure. Problem-solving: Strong conflict resolution skills and the ability to address customer concerns promptly. Attention to detail: Being careful and thorough in completing tasks, such as ensuring accurate orders and maintaining cleanliness. Experience: Previous experience in a supervisory role within a restaurant is often required. A high school diploma is typical, though a hospitality or culinary education can be beneficial. Job Types: Full-time, Permanent Pay: ₹12,740.17 - ₹28,331.08 per month Benefits: Food provided Work Location: In person
Core responsibilities Cuisine and menu: Prepare authentic Chinese dishes, develop menus that reflect traditional and modern flavors, and ensure high standards of food quality and presentation. Kitchen management: Oversee daily kitchen operations, including planning food production needs and managing the flow of service. Ingredient and stock management: Monitor food stock, place orders for ingredients, ensure proper storage, and manage inventory to control costs. Staff management: Train, supervise, and delegate tasks to kitchen staff; recruit and develop a team, ensuring they are aware of standards and expectations. Quality and safety: Maintain cleanliness and organization in the kitchen, comply with all food safety, hygiene, and sanitation regulations, and ensure readiness at all times. Key skills and qualifications Culinary expertise: Advanced knowledge of Chinese cooking techniques (e.g., stir-frying, steaming, wok cooking) and a strong understanding of ingredient pairings. Management skills: Strong leadership, communication, and interpersonal skills, with the ability to manage a team and handle staff responsibilities. Attention to detail: A commitment to quality and a keen eye for detail in food preparation, presentation, and sanitation. Operational efficiency: Ability to work efficiently in a fast-paced environment, manage inventory, and follow recipes and instructions. Job Types: Full-time, Permanent Pay: ₹8,566.55 - ₹30,000.00 per month Work Location: In person
Core responsibilities Guest services: Greet and assist guests, take food and beverage orders, serve guests, and handle all customer queries and complaints. Staff supervision and training: Supervise, coordinate, and train front-of-house staff to maintain high service standards. Kitchen coordination: Work with the kitchen staff to ensure timely and accurate service. Operations management: Manage reservations and seating arrangements, and oversee cleanliness and organization of the dining area. Inventory and cost control: Monitor inventory levels and assist with ordering supplies, while also managing costs. Required skills and qualifications Leadership: Ability to lead and motivate a team, with strong organizational and communication skills. Customer service: Excellent interpersonal skills, a customer-centric approach, and the ability to remain calm under pressure. Problem-solving: Strong conflict resolution skills and the ability to address customer concerns promptly. Attention to detail: Being careful and thorough in completing tasks, such as ensuring accurate orders and maintaining cleanliness. Experience: Previous experience in a supervisory role within a restaurant is often required. A high school diploma is typical, though a hospitality or culinary education can be beneficial. Job Types: Full-time, Permanent Pay: ₹12,740.17 - ₹28,331.08 per month Benefits: Food provided Work Location: In person
Core responsibilities Cuisine and menu: Prepare authentic Chinese dishes, develop menus that reflect traditional and modern flavors, and ensure high standards of food quality and presentation. Kitchen management: Oversee daily kitchen operations, including planning food production needs and managing the flow of service. Ingredient and stock management: Monitor food stock, place orders for ingredients, ensure proper storage, and manage inventory to control costs. Staff management: Train, supervise, and delegate tasks to kitchen staff; recruit and develop a team, ensuring they are aware of standards and expectations. Quality and safety: Maintain cleanliness and organization in the kitchen, comply with all food safety, hygiene, and sanitation regulations, and ensure readiness at all times. Key skills and qualifications Culinary expertise: Advanced knowledge of Chinese cooking techniques (e.g., stir-frying, steaming, wok cooking) and a strong understanding of ingredient pairings. Management skills: Strong leadership, communication, and interpersonal skills, with the ability to manage a team and handle staff responsibilities. Attention to detail: A commitment to quality and a keen eye for detail in food preparation, presentation, and sanitation. Operational efficiency: Ability to work efficiently in a fast-paced environment, manage inventory, and follow recipes and instructions. Job Types: Full-time, Permanent Pay: ₹8,566.55 - ₹30,000.00 per month Work Location: In person
Key duties and responsibilities Customer service: Greet guests warmly, seat them, and present menus. Answer questions about menu items and make recommendations. Order taking: Accurately take and communicate food and drink orders to the kitchen and bar staff. Serving: Deliver food and beverages to tables promptly and accurately. Payment processing: Present bills, handle payments (cash, credit card, etc.), and provide change. Guest satisfaction: Check back with customers to ensure their satisfaction, address any complaints, and make sure they have a pleasant dining experience. Table maintenance: Set tables, clear dirty dishes, wipe down tables and chairs, and keep the dining area clean and organized. Support duties: Assist with other front-of-house tasks as needed, such as rolling silverware, refilling water glasses, and preparing service stations. Job Types: Full-time, Part-time, Fresher Pay: ₹9,000.00 - ₹24,000.00 per month Benefits: Food provided Work Location: In person
Core responsibilities Guest services: Greet and assist guests, take food and beverage orders, serve guests, and handle all customer queries and complaints. Staff supervision and training: Supervise, coordinate, and train front-of-house staff to maintain high service standards. Kitchen coordination: Work with the kitchen staff to ensure timely and accurate service. Operations management: Manage reservations and seating arrangements, and oversee cleanliness and organization of the dining area. Inventory and cost control: Monitor inventory levels and assist with ordering supplies, while also managing costs. Required skills and qualifications Leadership: Ability to lead and motivate a team, with strong organizational and communication skills. Customer service: Excellent interpersonal skills, a customer-centric approach, and the ability to remain calm under pressure. Problem-solving: Strong conflict resolution skills and the ability to address customer concerns promptly. Attention to detail: Being careful and thorough in completing tasks, such as ensuring accurate orders and maintaining cleanliness. Experience: Previous experience in a supervisory role within a restaurant is often required. A high school diploma is typical, though a hospitality or culinary education can be beneficial. Job Types: Full-time, Permanent Pay: ₹12,740.17 - ₹28,331.08 per month Benefits: Food provided Work Location: In person
Key duties and responsibilities Customer service: Greet guests warmly, seat them, and present menus. Answer questions about menu items and make recommendations. Order taking: Accurately take and communicate food and drink orders to the kitchen and bar staff. Serving: Deliver food and beverages to tables promptly and accurately. Payment processing: Present bills, handle payments (cash, credit card, etc.), and provide change. Guest satisfaction: Check back with customers to ensure their satisfaction, address any complaints, and make sure they have a pleasant dining experience. Table maintenance: Set tables, clear dirty dishes, wipe down tables and chairs, and keep the dining area clean and organized. Support duties: Assist with other front-of-house tasks as needed, such as rolling silverware, refilling water glasses, and preparing service stations. Job Types: Full-time, Part-time, Fresher Pay: ₹9,000.00 - ₹24,000.00 per month Benefits: Food provided Work Location: In person
Core responsibilities Guest services: Greet and assist guests, take food and beverage orders, serve guests, and handle all customer queries and complaints. Staff supervision and training: Supervise, coordinate, and train front-of-house staff to maintain high service standards. Kitchen coordination: Work with the kitchen staff to ensure timely and accurate service. Operations management: Manage reservations and seating arrangements, and oversee cleanliness and organization of the dining area. Inventory and cost control: Monitor inventory levels and assist with ordering supplies, while also managing costs. Required skills and qualifications Leadership: Ability to lead and motivate a team, with strong organizational and communication skills. Customer service: Excellent interpersonal skills, a customer-centric approach, and the ability to remain calm under pressure. Problem-solving: Strong conflict resolution skills and the ability to address customer concerns promptly. Attention to detail: Being careful and thorough in completing tasks, such as ensuring accurate orders and maintaining cleanliness. Experience: Previous experience in a supervisory role within a restaurant is often required. A high school diploma is typical, though a hospitality or culinary education can be beneficial. Job Types: Full-time, Permanent Pay: ₹12,740.17 - ₹28,331.08 per month Benefits: Food provided Work Location: In person