Basic Role Description: Guest Service Lead: Welcomes guests, takes orders, explains menu items, and makes recommendations. Order Coordination: Communicates orders accurately to the kitchen and bar, ensuring timely service. Quality Control: Checks food and beverage before serving to ensure correct presentation and portion. Team Supervision: Guides and assists waiters/servers in their section, ensuring service standards are followed. Complaint Handling: Addresses guest concerns promptly and professionally, escalating issues when needed. Upselling: Suggests specials, premium dishes, and beverages to maximize sales. Knowledgeable Resource: Maintains thorough knowledge of the menu, ingredients, preparation methods, and restaurant policies. In short, a captain is the frontline leader in the dining area, making sure guests are happy and the team delivers smooth, high-quality service.
Prepare, cook, and present authentic Chinese dishes with high standards of taste and presentation. Maintain quality control for all food served. Ensure proper hygiene, safety, and kitchen sanitation at all times. Plan menus and suggest new recipes based on seasonal availability and trends. Manage stock levels and assist in ordering ingredients as required. Train and guide junior kitchen staff when necessary. Requirements: Proven experience as a Chinese Chef / Specialty Cook. Strong knowledge of Chinese cuisine, cooking techniques, sauces, and spices. Ability to work in a fast-paced environment. Good communication and teamwork skills. Commitment to hygiene and food safety standards. Benefits: Competitive Salary (based on experience). Food and accommodation provided. Opportunity to grow with an expanding hospitality brand.
A. Operations & SupervisionSupervise all kitchen staff during preparation, cooking, and service hours. Ensure all food is prepared according to standard recipes and presentation guidelines. Check portion control, garnishing, and plating before service. Monitor cooking times and ensure timely dispatch of orders. Maintain coordination between kitchen and service staff. B. Quality & HygieneEnsure strict adherence to food safety and hygiene standards (FSSAI norms). Conduct regular kitchen inspections for cleanliness and sanitation. Ensure proper storage, labeling, and rotation of food items (FIFO method). Maintain temperature logs for refrigerators, freezers, and hot-holding equipment. C. Inventory & Cost ControlAssist in daily and weekly inventory checks. Monitor wastage and suggest measures to minimize it. Ensure correct usage of raw materials and ingredients. Report shortages or excesses to the Head Chef / Purchase Department
The Steward is responsible for maintaining cleanliness and hygiene standards in the kitchen and back-of-house areas. This includes cleaning dishes, utensils, and equipment, ensuring all kitchen areas are organized, and assisting the culinary team with basic support tasks to keep operations running smoothly. Food and accomdation is provided Requirements:Previous experience as a steward or kitchen helper preferred (not mandatory). Basic understanding of cleanliness and hygiene practices. Physically fit to handle long hours and standing work. Team player with a positive and respectful attitude. Willingness to work flexible shifts, including weekends and holidays
Key Responsibilities:Wash and sanitize all kitchen utensils, cutlery, crockery, and equipment. Maintain cleanliness of kitchen floors, walls, and work surfaces. Ensure garbage bins are emptied, cleaned, and replaced regularly. Assist kitchen staff by supplying clean utensils and equipment during service. Properly store all clean items in designated areas. Handle kitchen equipment carefully to avoid breakage and damage. Ensure compliance with hygiene, safety, and sanitation standards. Support chefs and kitchen staff with basic food preparation when required. Maintain stock of cleaning supplies and report any shortages or maintenance issues. Requirements:Previous experience as a steward or kitchen helper preferred (not mandatory). Basic understanding of cleanliness and hygiene practices. Physically fit to handle long hours and standing work. Team player with a positive and respectful attitude. Willingness to work flexible shifts, including weekends and holidays.