1210 Food Service Jobs - Page 28

Supervising and Training Staff: Restaurant captains lead and mentor service staff, ensuring they adhere to service standards and maintain a high level of professionalism. Guest Service: They are the primary point of contact for guests, addressing their needs, resolving complaints, and striving to exceed expectations. Order Taking and Serving: Captains may assist with taking orders, serving food and beverages, and ensuring prompt and accurate service. Reservations and Seating: Managing guest reservations, seating arrangements, and optimizing table turnover. Maintaining Standards: Ensuring the dining area is clean, organized, and well-stocked, adhering to hygiene and safety standards. Inventory Management: Assisting with monitoring inventory levels and potentially placing orders for supplies. Collaboration with Kitchen: Working closely with kitchen staff to ensure timely and accurate food preparation and delivery. Problem Solving: Addressing any issues that arise during service, resolving conflicts, and finding solutions to ensure guest satisfaction. Financial Responsibilities: In some establishments, captains may be involved in tracking sales, managing costs, and ensuring accurate billing. Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Rotational shift Experience: Restaurant management: 3 years (Required) Work Location: In person

Need Halwai with the knowledge of making Indian sweets. Experience Required- 4-6 years Salary Range- 30-40k per month Immediate joining Educational Qualification- 10+2 (mandatory) Job Type: Full-time Pay: ₹15,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Evening shift Rotational shift Weekend availability Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Only female cook / chef required in Lajapt nagar 1 Delhi 110024 for play school and day care centre timing 8 am to 7pm Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹18,000.00 per month Schedule: Day shift Work Location: In person

Crunchys is a Fast Growing fast food Restaurant Brand in India. We are hiring Restaurant Supervisor for Outlet. Minimum 2 to 3 years of Experience in Fast Food Restaurant is Required. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person

We are hiring a cook/ chef for the health cafe in LIGO SUPERSPECIALITY HOSPITAL, Mogappair east. It's basically a cafe in the campus of the hospital and it is accessible to the public also. The main concept of the cafe is no oil and only healthy snacks. The main menu - tea, coffee, fruit juices, soup, 4 type of salads and veg sandwich. So it's not a complicated menu. Job Types: Full-time, Part-time Pay: ₹8,000.00 - ₹9,000.00 per month Schedule: Day shift Evening shift Supplemental Pay: Performance bonus Work Location: In person Expected Start Date: 15/07/2025

NChef is a chain of multi cuisine restaurant operating in Bangalore area.. We urgently required well experienced one south indian COMMI 1 and COMMI 2 for our Brigade road Outlet .. Salary :- Commi 1 :- 22 k - 25 k Commi 2:- 16 k -20 k Food and accommodation will be provided by the company.. Monthly 2 paid off only ... 10 hrs duty time.. Preferred candidates who experienced in south indian ala carte orders... People who is from Kerala most preferred.. Shoot your Resume:- 8606348038 Job Types: Full-time, Permanent, Fresher Pay: ₹15,000.00 - ₹28,000.00 per month Benefits: Commuter assistance Flexible schedule Food provided Leave encashment Paid time off Schedule: Day shift Evening shift Fixed shift Weekend availability Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Key Responsibilities Food Preparation & Cooking Assist in ingredient prep (chopping, portioning, marinating) and execute basic to intermediate cooking techniques (sautéing, grilling, frying, steaming) jobs.smartrecruiters.com+10shott.keka.com+10setupmyhotel.com+10. Prepare menu items (soups, stocks, sauces, garnishes), ensuring proper seasoning, portioning, and plating in line with presentation standards . Kitchen Station Duties Operate standard kitchen equipment (ovens, stoves, fryers, grills, mixers) safely and efficiently shott.keka.com+15setupmyhotel.com+15en.wikipedia.org+15. Maintain clean, organized workstations; wash utensils, clean surfaces, and follow all food hygiene standards (HACCP, labeling, FIFO) hotelandrestaurantacademy.com+7careers.accor.com+7shott.keka.com+7. Support Senior Kitchen Staff Work under guidance of Commis I, CDP, or Sous‑Chef; step in as needed during absences reddit.com+11shott.keka.com+11hoteljob.id+11. Help monitor stock levels, assist with inventory control, minimize food waste, and maintain portion control reddit.com+14jobs.smartrecruiters.com+14opedromumbai.com+14. Food Safety & Quality Control Adhere rigorously to HACCP and food safety protocols; conduct temperature checks and report non‑conformities reddit.com+15jobs.smartrecruiters.com+15shott.keka.com+15. Ensure ingredients and finished dishes meet predefined quality standards . Kitchen Maintenance & Safety Report equipment malfunctions or hazards promptly en.wikipedia.org+2shott.keka.com+2careers.mandarinoriental.com+2. Actively participate in kitchen opening/closing duties, cleaning schedules, and general upkeep opedromumbai.com. Learning & Development Continuously learn advanced cooking techniques and kitchen operations from senior chefs en.wikipedia.org+7shott.keka.com+7opedromumbai.com+7. Attend training sessions and maintain a positive, proactive attitude Job Types: Full-time, Permanent, Fresher Pay: Up to ₹31,603.18 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Night shift Rotational shift Work Location: In person

MUST KNOW PAN ASIAN WOK, MUST HAVE EXPIRIANCE OF 10+ YEAR.. Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Paid sick time Provident Fund Schedule: Evening shift Fixed shift Work Location: In person

Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients. Assisting kitchen staff to unload food supplies from delivery trucks. Properly washing and drying all dishes, utensils, cooking instruments and cutting boards. Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places. Packing take-out orders as needed. Removing garbage, replacing garbage bags, and washing garbage cans. Mopping and sweeping the kitchen areas as required. Storing ingredients and food items according to food safety standards. Job Types: Full-time, Fresher Pay: ₹8,000.00 - ₹10,000.00 per month Benefits: Food provided Paid time off Provident Fund Schedule: Day shift Fixed shift Supplemental Pay: Performance bonus Ability to commute/relocate: Tezpur, Assam: Reliably commute or planning to relocate before starting work (Required) Work Location: In person

Create and prepare a variety of Indian dishes using traditional and modern techniques Design and plan menus that align with restaurant concepts and customer preferences Supervise and train junior kitchen staff in cooking techniques and presentation Ensure efficient kitchen operations and adherence to safety and sanitation standards Select and source high-quality ingredients Monitor food stock and place orders as needed Work closely with management to develop seasonal specialties and promotions Maintain a clean and organized kitchen environment Job Type: Full-time Pay: ₹8,000.00 - ₹20,000.00 per month Benefits: Food provided Paid time off Provident Fund Schedule: Day shift Fixed shift Ability to commute/relocate: Tezpur, Assam: Reliably commute or planning to relocate before starting work (Required) Work Location: In person

Food Preparation: Prepare and cook a variety of dishes, following the recipes and guidelines provided by the head chef or sous chef. Ensure that all dishes are prepared to the highest quality standards, with attention to taste, presentation, and portion control. Quality Control: Maintain consistency in the taste, presentation, and portioning of dishes. Monitor food quality, taste, and texture to ensure customer satisfaction and make necessary adjustments Teamwork: Collaborate with other members of the kitchen brigade to ensure a smooth and coordinated service. Communicate effectively with colleagues to maintain a harmonious working environment. Sanitation and Safety: Adhere to strict hygiene and sanitation standards, including food safety and cleanliness of the station. Report any equipment issues or safety concerns to the sous chef or executive chef. Job Type: Full-time Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Experience: total work: 2 years (Preferred) Work Location: Remote

Crunchys is a Fast Growing fast food Restaurant Brand in India. We are hiring Restaurant Supervisor for Outlet. Minimum 2 to 3 years of Experience in Fast Food Restaurant is Required. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person

As part of the kitchen brigade, Commis Chefs [Indian Cuisine & Tandoor] support senior chefs in food preparation, cooking, and maintaining cleanliness in the kitchen. The role varies based on the level (I, II, III) with increasing responsibility and skill expectations at each step. Key Responsibilities (All Levels): Assist in the preparation and cooking of food according to standard recipes and instructions. Set up and maintain the workstation with required mise-en-place. Clean and maintain kitchen equipment, tools, and work areas. Follow hygiene and safety standards (as per FSSAI guidelines). Store ingredients properly and ensure FIFO (First In, First Out) is followed. Support senior chefs in plating, cutting, marinating, frying, etc., as per section (Indian, Tandoor, etc.). Participate in pre-shift briefings and training sessions Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

As a multi-cuisine Commis Chef I - III , you will be responsible for preparing basic Indo-Chinese food like Chowmein, Chilli Paneer, Momos, Manchurian and more along with Pizzas, Pastas, Sandwiches, Burgers, Salads, Wraps. Applicant with the proper Knowledge of Artisanal Pizza will be preferred. Our Cafe is Pure Vegetarian. Applicant with the Knowledge & Experience in Indian dishes along with the above mentioned dishes will be given more preference. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques as well as Maintaining Cleanliness. Role and Responsibilities: Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Experience: At least 1 - 3 years experience cooking in a well-established restaurant. Trial: A proper trial will be taken in order to take your application forward. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Evening shift Night shift Ability to commute/relocate: Netaji Subhash Place, Pitampura, Delhi, Delhi: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 2 years (Preferred)

need female cook for Hostel. FRESHERS CAN APPLY Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Schedule: Day shift Work Location: In person

Key Responsibilities : 1. Culinary Strategy & Menu Standardization Design and implement standardized menus across all outlets, maintaining brand identity and quality. Innovate new dishes and seasonal menus aligned with market trends and customer preferences. Ensure consistency in taste, presentation, and portioning across all kitchens. 2. Multi-Outlet Oversight Supervise kitchen operations across all company-owned and franchised locations. Conduct regular audits and visits to ensure compliance with SOPs, hygiene, and food quality. Coordinate with outlet chefs and kitchen teams for smooth operations. 3. Quality Control & Food Safety Implement and monitor food safety standards (FSSAI compliance) and HACCP practices across all locations. Ensure cleanliness, sanitation, and proper food storage procedures are strictly followed. Maintain standard recipes and train teams on consistent execution. 4. Training & Team Development Train and mentor executive chefs, sous chefs, and kitchen staff at each outlet. Create culinary training modules and conduct workshops or masterclasses. Support in recruitment, onboarding, and skill development of chefs across the chain. 5. Cost Control & Efficiency Monitor and control food cost, wastage, and kitchen overheads across outlets. Standardize purchasing practices and vendor coordination to optimize raw material cost and quality. Introduce kitchen automation, prep techniques, or bulk cooking systems where feasible. 6. R&D and Innovation Lead research on food trends, regional flavors, customer preferences, and competitor analysis. Experiment with fusion, trending cuisines, and unique concepts to strengthen brand appeal. Innovate special menus for campaigns, festivals, and promotional events. 7. Coordination & Leadership Work closely with operations, marketing, and supply chain teams to align culinary offerings with business goals. Participate in menu costing, pricing strategies, and new outlet launches. Act as the culinary face of the brand, representing the company in food shows or media if needed. 8. Vendor and Supply Chain Coordination Approve ingredient quality and develop preferred vendor lists. Ensure uniform sourcing standards and cost control in raw materials. Oversee central kitchen (if applicable) for bulk prep or semi-prepared item distribution. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Work Location: In person

Job Title: Executive Chef – Kerala Cuisine Location: Delicia Restaurant Reports To: General Manager / Owner Employment Type: Full-Time About Delicia Restaurant: Delicia Restaurant is a premier dining destination known for delivering authentic flavors and exceptional hospitality. We take pride in offering a rich culinary journey, and we're now looking to elevate our Kerala cuisine offerings. We're seeking a passionate and experienced Executive Chef who brings deep knowledge of Kerala’s culinary traditions and a flair for innovation. Job Summary: The Executive Chef will lead the culinary team, oversee kitchen operations, and curate an outstanding Kerala cuisine menu that reflects the rich heritage of the region. The role demands a blend of creativity, leadership, and precision in delivering high-quality, authentic dishes while managing cost efficiency and ensuring food safety standards. Key Responsibilities: Menu Development: Design and regularly update a Kerala cuisine-centric menu, incorporating seasonal and regional ingredients. Kitchen Leadership: Lead and manage the kitchen staff, including sous chefs, line cooks, and prep staff, to ensure high performance and morale. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Inventory Management: Oversee food purchasing, inventory control, and vendor relationships, especially sourcing authentic Kerala spices and ingredients. Training & Development: Train kitchen staff on Kerala cooking techniques, hygiene standards, and plating styles. Cost Management: Monitor food costs, labor costs, and kitchen efficiency; implement measures to optimize profitability without compromising quality. Sanitation & Compliance: Ensure full compliance with food safety and hygiene regulations. Guest Experience: Collaborate with front-of-house to receive feedback and ensure a seamless and memorable guest dining experience. Qualifications: Proven experience (5+ years) as an Executive Chef or Head Chef in a fine-dining or high-end casual restaurant. Specialization in Kerala cuisine with deep knowledge of its traditional and contemporary preparations. Culinary degree or relevant certification preferred. Strong leadership, organizational, and communication skills. Ability to work in a fast-paced, dynamic kitchen environment. Fluency in English; Malayalam proficiency is a plus. Desirable Attributes: Passion for authentic South Indian culinary arts. Creativity in blending tradition with innovation. Commitment to excellence and continuous improvement. Job Types: Full-time, Permanent Pay: ₹70,000.00 - ₹100,000.00 per month Benefits: Cell phone reimbursement Food provided Provident Fund Schedule: Day shift Evening shift Morning shift Application Question(s): Are you an expert in Kerala South cuisine? Language: Malayalam (Required) Work Location: In person

Job Title: Chinese Chef de Partie (CDP) Location: The Mahal Inn, Jamshedpur Job Type: Full-Time About the Role: We are looking for an experienced Chinese Chef de Partie (CDP) to join our hotel’s kitchen team. You will be responsible for preparing high-quality Chinese dishes and helping to manage the Chinese section of the kitchen. Key Responsibilities: Cook and present Chinese dishes to a high standard Support the Sous Chef and lead junior kitchen staff Keep your section clean, organized, and well-stocked Follow food safety and hygiene standards Help with menu planning and new dish ideas Requirements : Previous experience as a CDP or similar role in a Chinese kitchen Good knowledge of Chinese cooking (e.g. Cantonese, Sichuan, etc.) Able to work well under pressure and in a team Basic English skills are a plus What We Offer: Competitive salary Meals on duty Uniform and laundry How to Apply: Please send your CV to [email protected] . Mention “Chinese CDP Application” in the subject line. Job Types: Full-time, Permanent Benefits: Food provided Supplemental Pay: Overtime pay Yearly bonus Work Location: In person

Position: Service Crew Location: KUWAIT Industry: Food & Beverage / Hospitality Employment Type: Full-Time Job Description: We are looking for energetic and dedicated Service Crew members to join our restaurant team. The ideal candidate should be flexible and capable of working in both Front of House (FOH) and Back of House (BOH) areas, ensuring smooth daily operations and excellent customer service. Key Responsibilities: Front of House (FOH): Greet and welcome customers warmly Take food and beverage orders accurately Serve food and drinks in a timely and courteous manner Ensure tables are clean, set up, and properly maintained Respond to customer inquiries and resolve issues promptly Back of House (BOH): Assist in basic food preparation and plating Maintain cleanliness and organization in the kitchen and prep areas Follow food safety and hygiene standards Support kitchen staff with tasks during busy hours Handle cleaning duties such as dishwashing and equipment maintenance Requirements: Previous experience in a similar role is an advantage Ability to multitask and work in both FOH and BOH roles Excellent communication and teamwork skills Positive attitude and willingness to learn Good personal hygiene and grooming standards Flexible to work in shifts, weekends, and holidays Benefits: Competitive salary Training and career development opportunities Supportive and dynamic work environment Job Types: Full-time, Permanent Pay: ₹42,000.00 per month Benefits: Health insurance Life insurance Ability to commute/relocate: Mumbai, Maharashtra: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Education: Higher Secondary(12th Pass) (Required) Experience: Food service: 2 years (Required) Language: English (Required) Work Location: In person

Cafe Partners : Fresher a) Minimum 10th standard to Above (With 10th Certificate) b) Minimum English to speak and read Job Types: Full-time, Permanent, Fresher Pay: ₹100,000.00 - ₹170,000.00 per year Benefits: Health insurance Provident Fund Schedule: Day shift Evening shift Monday to Friday Morning shift Night shift Rotational shift Weekend availability Work Location: In person

Supervising Kitchen Staff: Overseeing line cooks, prep cooks, and kitchen assistants, ensuring they follow procedures and maintain quality standards. Food Preparation and Quality Control: Ensuring that food is prepared to the highest standards, meeting recipe specifications and presentation requirements. Inventory Management: Monitoring ingredient stock, ordering supplies, and ensuring freshness and quality of ingredients. Training and Development: Assisting in the training of new kitchen staff and providing guidance to existing team members. Maintaining Cleanliness and Safety: Ensuring the kitchen is clean, organized, and adheres to all health and safety regulations. Cost Control: Managing food costs and contributing to cost-saving measures within the kitchen. Menu Planning and Development: Collaborating with the head chef to create new dishes and menus. Event Catering: Overseeing catering operations for special events, ensuring high-quality food and service. Following Recipes: Accurately following recipes to ensure consistent quality and taste across all dishes. Job Type: Full-time Pay: ₹30,000.00 - ₹50,000.00 per month Work Location: In person

Key Responsibilities: Food Preparation and Cooking: Preparing and cooking a wide variety of Continental dishes, including appetizers, main courses, and desserts. Menu Planning: Developing and planning menus, often with a focus on seasonal and fresh ingredients. Quality Control: Ensuring that all dishes meet established quality standards and presentation requirements. Inventory Management: Monitoring stock levels, ordering supplies, and managing waste to control costs. Kitchen Management: Supervising and training kitchen staff, maintaining cleanliness and organization in the kitchen, and adhering to health and safety regulations. Recipe Development: Creating new recipes and refining existing ones to meet customer preferences and culinary standards. Job Type: Full-time Pay: Up to ₹24,000.00 per month Schedule: Day shift Work Location: In person

Role & responsibilities Achieving business plans like Volume and Value Ensuring implementation of sales strategies to deliver annual volume objectives of the area within allocated accounts. Managing and servicing existing customers with respect to product supplies from origins, and increasing business from the same customers. Customer Mapping: Gauging potential of existing customers, mapping potential new customers and negotiations. New product introductions: Identifying products with supply gaps, building supply programs of local / regional products in liaison with local procurement team. Ensuring good coordination with both internal and external teams on all business aspects. Basic planning and forecasting. Proposing sales promotion plan/schemes to the sales head and successfully implementing sales support activities to generate and close new leads. Monitor and report of competitor activities to concerned stakeholders. Ensuring appropriate stock levels at distributor point. Monitoring the performance of distributor within the area and identifying issues and taking action to deal with them. Achieving primary and secondary sales ensuring effective distribution of company’s products. Conducting regular meetings with distributors. Carrying out proper stacking of stocks and maintaining FIFO method. Billing done to Food Service customers at the agreed prices. Ensuring that the distributor submits the required reports and claims on time. Ensuring distributor is informed regarding all new products and their pricing. Increase the physical reach of distribution as per targets given and when necessary, identify new distributors. Building relationship with customers for business needs. Ensuring timely order collection and execution. Ensuring that the customer gives order on the basis of minimum balance quantity. Collecting proper feedback from the customers and pass it on to the right source. Reaching out to new set of customers through expansion into new geographies and new market segments. Maintain a list of existing and prospective customers. Ensuring adherence to all reporting formats. Preferred candidate profile Qualification - Any Graduate | Postgraduate Work Experience - 6 - 8 Years (Preferably from FMCG) Channel - HORECA Sales

Job Summary: We are seeking a skilled and experienced Tandoor Chef to join our culinary team. The ideal candidate will be responsible for preparing and cooking a variety of tandoori dishes including breads, kebabs, and Indian-style grilled items. The chef should have deep knowledge of traditional tandoor cooking techniques and food safety standards. Key Responsibilities: Prepare and cook authentic tandoori dishes including naan, roti, kulcha, kebabs, and tikkas. Operate and maintain the tandoor oven, ensuring correct temperature and cleanliness. Marinate meats and vegetables in accordance with traditional Indian recipes. Ensure consistent quality, taste, and presentation of all tandoor dishes. Monitor food stock and assist with inventory control of tandoor section items. Maintain hygiene and cleanliness of the work area, utensils, and equipment. Work closely with the kitchen team to ensure smooth coordination during service. Follow all food safety, sanitation, and HACCP guidelines. Requirements: Minimum 2–5 years of experience as a Tandoor Chef in a restaurant or hotel kitchen. Expertise in operating clay ovens (tandoor) and preparing traditional Indian tandoor cuisine. Strong knowledge of Indian spices, marination, and cooking techniques. Ability to work in a fast-paced, high-pressure environment. Good teamwork, time management, and communication skills. Physical stamina to stand for long hours and work near high heat. Preferred Qualification: Culinary diploma or professional chef training is an advantage. Prior experience in a specialty Indian restaurant or multi-cuisine outlet is a plus. Job Type: Full-time Pay: Up to ₹25,000.00 per month Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Guest Service Greet guests warmly within 1 minute of seating Present menus, describe daily specials, answer questions on ingredients/allergens, and make menu or wine‑pairing suggestions to enhance guest experience Take accurate food & beverage orders repeat orders back to confirm Time check each table, anticipate needs (water refills, condiments, extra napkins) and respond quickly to guest requests or complaints Order & Delivery coordinate with kitchen & bar to ensure timely preparation Run food and beverages to tables, describing plates upon arrival; verify order accuracy Monitor table throughout meal, pre‑bus dishes and maintain clean surroundings Sales & Upselling Recommend appetizers, sides, desserts and beverage pairings; highlight specials and promotions Achieve or exceed individual and section sales targets or covers per shift Present check, process payments (cash, card, mobile), issue change/receipts; follow tip‑reporting rules Balance cashouts and submit accurate sales reports at end of shiftCleanliness & Setup Set and reset tables, polish silverware and glassware, ensure condiments are stocked and sanitised Adhere to local food‑safety, liquor‑licensing and hygiene regulations Maintain FOH stations (server alley, beverage station) to food‑safety standards Teamwork Communicate order modifications/allergens clearly to kitchen Assist coworkers by running food, refilling drinks or bussing tables in high‑volume periods Compliance & Safety Experience: 6–12 months in a comparable casual or upscale‑casual restaurant preferred (entry‑level roles may train). Guest‑focused communication: Clear, friendly verbal skills; active listening; ability to read guests’ cues. Product knowledge: Basic wine/beer/cocktail and menu ingredient familiarity; willingness to learn. Team orientation & multitasking in a fast‑paced environment. Genuine hospitality and a positive, energetic attitude. Upselling instinct balanced with guest comfort. Attention to detail and cleanliness. Flexibility to work nights, weekends and holidays. Punctuality and reliable attendance. Performance Indicators Guest satisfaction scores & reviews Table‑turn time and sales per cover Order accuracy / voids Adherence to service sequence and side‑work completion Job Type: Full-time Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Location: New Delhi, Delhi (Required) Work Location: In person