Oversee Daily Operations – Manage all front-of-house and back-of-house operations to ensure smooth functioning of the restaurant. Team Management – Lead, train, and supervise staff including servers, kitchen, and support teams. Customer Service Excellence – Ensure high levels of customer satisfaction through quality service and prompt issue resolution. Inventory & Stock Control – Monitor inventory levels, order supplies, and ensure proper stock management. Sales & Revenue Monitoring – Track daily sales, manage budgets, and implement strategies to boost revenue and control costs. Compliance & Safety – Ensure adherence to health, safety, and hygiene standards as per company and regulatory norms. Reporting & Coordination – Maintain daily reports, coordinate with senior management, and support in audits or reviews.
experienced waiter required in noida sector 75
BARTENDER 🧾 Key Responsibilities:🍹 Beverage Preparation:Prepare and serve a variety of cocktails, mocktails, and other alcoholic/non-alcoholic beverages as per standard recipes. Create visually appealing and well-balanced drinks. Develop and suggest new signature beverages or seasonal drink specials. 👥 Guest Interaction:Engage guests with professionalism and warmth. Provide recommendations based on guest preferences. Handle special requests, complaints, or feedback gracefully. 🧼 Bar Maintenance & Operations:Maintain cleanliness and organization of the bar area and tools. Restock ingredients, glassware, and garnishes as needed. Ensure proper setup and breakdown of bar station before and after shifts. 📦 Inventory & Compliance:Monitor and manage bar stock and requisitions. Follow hygiene, safety, and responsible alcohol service guidelines. Adhere to all legal regulations regarding the service of alcohol. ✅ Requirements:1–2 years of experience as a bartender in a restaurant, lounge, or café setting. Strong knowledge of spirits, cocktails, garnishing techniques, and drink presentation. Ability to work under pressure and during high-volume service periods. Excellent communication and interpersonal skills.
TANDOOR COMMI 1 CHEF REQUIRED WITH 2-4 YEARS OF EXPERIENCE
Job Title: Chinese ChefDepartment: Kitchen / Culinary Job Type: Full-Time Job Summary:We are looking for a talented and experienced Chinese Chef to lead the preparation and cooking of authentic Chinese cuisine. The ideal candidate should have strong culinary skills, creativity, and in-depth knowledge of Chinese cooking techniques, including wok cooking, dim sum, stir-fry, and sauces. Key Responsibilities:Prepare and cook a wide variety of Chinese dishes (Cantonese, Sichuan, Hakka, etc.) to high standards. Develop and refine recipes, portion sizes, and presentation. Maintain consistency in taste, texture, and presentation. Oversee mise-en-place, cooking, and plating in a fast-paced kitchen. Train and supervise junior chefs and commis in the Chinese section. Monitor food quality, inventory, and waste control. Ensure cleanliness and hygiene in the Chinese kitchen area. Collaborate with the Executive Chef on menu planning and seasonal updates. Comply with food safety, sanitation, and workplace safety standards. Requirements:3–5 years of proven experience as a Chinese Chef in hotels or reputed restaurants. Expertise in wok handling, steaming, frying, and sauce preparation. Strong knowledge of Chinese ingredients, spices, and cooking techniques. Culinary diploma or certification preferred. Good leadership and time management skills. Flexible to work in shifts, weekends, and holidays. Benefits:Competitive salary Meals on duty Uniform and laundry Staff accommodation (if applicable) Growth and training opportunities
Job Summary:The Female Steward plays a crucial role in maintaining the cleanliness and hygiene of the kitchen and service areas in a fine dining environment. She ensures that all kitchen tools, utensils, glassware, and dishes are cleaned, sanitized, and properly stored. The role also includes supporting the kitchen and service team with organization, cleanliness, and safety standards. Key Responsibilities:Clean and sanitize dishes, glassware, silverware, kitchen tools, and equipment using both manual and machine methods. Maintain cleanliness and order in kitchen, dishwashing, and storage areas at all times. Assist in setting up and breaking down workstations and dishwashing areas. Dispose of kitchen waste properly and ensure garbage areas are clean and hygienic. Organize and store cleaned items in designated areas to ensure accessibility. Clean kitchen floors, walls, and equipment as per daily and deep-cleaning schedules. Refill soap, sanitizer, and cleaning supplies as needed and report shortages. Follow health, safety, and sanitation guidelines in line with HACCP or local standards. Support chefs and service staff as needed, especially during busy service periods. Ensure discreet and professional conduct in line with the fine dining environment. Qualifications and Skills:Previous experience as a steward or kitchen helper in a fine dining or 4–5 star hotel (preferred but not required). Basic understanding of hygiene and sanitation standards. Physically fit and able to stand for extended periods and carry/lift light loads. Punctual, organized, and detail-oriented. Ability to work well with kitchen and service teams. Professional grooming and respectful demeanor, in line with fine dining standards. Willingness to work flexible hours, including weekends and holidays. Working Conditions:Fast-paced, clean, and controlled environment. Standing and physical activity throughout shift. Work may include shifts during evenings, weekends, and holidays.
Job Summary:The Guest Relations Executive is the face of the organization, responsible for delivering a premium guest experience through warm, professional, and efficient service. She acts as a key liaison between guests and internal departments, ensuring a seamless, personalized, and memorable visit for every guest. Key Responsibilities:🛎️ Guest Interaction & Service ExcellenceGreet and welcome guests warmly upon arrival, ensuring prompt check-in/check-out processes. Provide personalized attention to guests, anticipating their needs and preferences. Handle VIP guests, special requests, and repeat customers with extra care and confidentiality. Escort guests to rooms or meeting areas when required. 📞 Communication & CoordinationMaintain effective communication with all relevant departments (housekeeping, food & beverage, concierge, etc.) to meet guest needs. Respond promptly and professionally to guest inquiries, complaints, and feedback, aiming to resolve issues efficiently and to the guest’s satisfaction. Maintain detailed guest profiles and preferences using CRM or PMS systems. 🎯 Administrative & Reporting TasksUpdate guest logs, feedback reports, and service recovery notes daily. Prepare welcome amenities, birthday surprises, or special occasion arrangements. Assist in coordinating events, meetings, or group arrivals as needed. Ensure compliance with safety, privacy, and company service standards. Requirements:✅ Qualifications:Bachelor's degree in Hospitality, Hotel Management, or a related field. Certification in customer service or soft skills is a plus. ✅ Experience:1–3 years of experience in guest relations, front desk, or hospitality roles (preferably in luxury hotels, resorts, or high-end service environments). ✅ Skills:Exceptional interpersonal and communication skills. Fluent in English (and any additional languages is a bonus). Highly presentable, with a professional and warm demeanor. Proficient in MS Office and hotel/property management systems (e.g., Opera, IDS, Fidelio). Ability to multitask, prioritize, and remain calm under pressure. Preferred Traits:Positive attitude and passion for hospitality. Attention to detail and strong sense of discretion. Empathy and emotional intelligence. Flexibility to work shifts, weekends, or holidays as needed. Work Environment & Benefits:Dynamic team-oriented culture in a luxury or corporate setting. Opportunity for career growth in guest experience or hotel management. Employee benefits may include accommodation, meals, incentives, and professional training. Would you like a shorter version for posting on job boards, or a version tailored for a specific industry (e.g.,
Job Summary:We are looking for a skilled and experienced Continental Chef (Conti Chef) to join our culinary team. The ideal candidate will specialize in preparing high-quality continental cuisine, including European dishes, and ensure consistent taste, presentation, and quality. You should be creative, organized, and passionate about delivering exceptional dining experiences. Key Responsibilities:Prepare and cook a wide variety of continental dishes (e.g., Italian, French, Mediterranean, etc.). Ensure food is prepared and presented according to the restaurant’s standards. Manage mise en place and kitchen prep for smooth service. Monitor stock and inventory for the continental section; assist in ordering supplies. Maintain cleanliness and organization of your station and equipment. Follow proper food handling and hygiene practices at all times. Collaborate with other chefs and kitchen staff to ensure timely service. Contribute to menu development with new ideas and seasonal dishes. Qualifications:Proven experience as a Continental Chef or in a similar role in a busy kitchen. Strong knowledge of continental cuisine, ingredients, and cooking techniques. Culinary diploma or equivalent training is preferred. Ability to work under pressure in a fast-paced environment. Strong attention to detail, with a focus on quality and consistency. Good communication and teamwork skills. Knowledge of food safety and hygiene regulations. Preferred Attributes:Creative approach to food presentation and menu design. Passion for international cuisine and willingness to experiment. Strong time-management and organizational skills. Positive, proactive attitude with a willingness to learn and grow.
Prepare and cook a wide variety of South Indian dishes such as dosa, idli, vada, sambar, rasam, chutneys, poriyal, avial, and more. Monitor food preparation and portion sizes to ensure consistency. Ensure timely preparation and plating during busy service hours. Manage kitchen inventory related to South Indian ingredients and coordinate with the store team for replenishment. Maintain cleanliness and hygiene in the workstation and equipment. Follow recipes and portion control guidelines set by the kitchen head. Minimum 1–3 years of experience in a professional kitchen, preferably specializing in South Indian cuisine. Flexibility to work various shifts, including weekends and holidays.
Greet guests warmly and assist them in seating and menu navigation. Take and serve food and beverage orders professionally and efficiently. Provide accurate information on menu items, specials, and promotions. Maintain attentiveness to guest needs, ensuring a high level of satisfaction. Set up tables, lounges, and bar areas before service and reset them promptly after guests leave. Collaborate with kitchen and bar staff to ensure timely service delivery. Handle guest requests, concerns, and feedback with professionalism and escalate issues when needed. Ensure service areas, dining tables, and bar counters are clean and presentable at all times
Job Summary:The Indian Head Chef is responsible for overseeing the entire Indian kitchen operation, ensuring the delivery of high-quality, authentic Indian cuisine. This includes menu planning, food preparation, team management, inventory control, and maintaining hygiene and safety standards. The Head Chef leads by example, trains the team, and ensures customer satisfaction through consistency and innovation in Indian culinary offerings. Key Responsibilities:Menu Planning & Food Preparation:Design and develop authentic Indian menus (North Indian, South Indian, regional specialties, street food, etc.). Ensure food is consistently prepared and presented according to recipes, portioning, cooking, and serving standards. Innovate new dishes while maintaining traditional tastes and methods. Manage food preparation across tandoor, curry, biryani, snacks, and dessert sections. Team Management:Lead, train, and supervise the Indian kitchen team including chefs, cooks, and commis. Allocate tasks and responsibilities to team members to ensure smooth kitchen operations. Monitor performance and provide coaching or corrective action when needed. Conduct regular training sessions on Indian culinary techniques and food safety. Kitchen Operations:Maintain cleanliness and organization of the kitchen according to HACCP and local hygiene standards. Ensure proper use and maintenance of kitchen equipment. Oversee food storage, labeling, and rotation (FIFO). Inventory & Cost Control:Manage kitchen inventory, monitor stock levels, and coordinate with purchasing for ingredient procurement. Control food costs and minimize waste. Maintain records of food usage and wastage. Customer & Quality Focus:Ensure all dishes meet customer expectations in terms of taste, quality, and presentation. Coordinate with service staff for special requests, dietary needs, and feedback. Handle guest complaints related to food and take corrective action promptly. Qualifications & Skills:Minimum 5–8 years of experience in Indian cuisine, with at least 2 years in a head/senior chef role. In-depth knowledge of Indian spices, cooking techniques (tandoor, curry, slow-cooking, etc.), and regional dishes. Formal culinary education or diploma in Hotel Management (preferred). Strong leadership and team management skills. Excellent organizational and communication skills. Knowledge of kitchen hygiene, safety regulations, and food costing. Ability to work under pressure and multitask in a high-volume kitchen. Working Conditions:Long hours, including weekends and holidays, may be required. Work in hot and high-paced kitchen environments. Standing for extended periods. Preferred Experience With:Banquet and buffet setups for Indian cuisine. Fusion and contemporary Indian presentations. Catering large-scale Indian events (weddings, festivals, etc.).
Job Summary:The Commis 1 is a senior-level commis chef responsible for preparing, cooking, and presenting dishes in their section, with specific expertise in Chinese and Continental cuisine. Working under the Chef de Partie or Sous Chef, the Commis 1 ensures high-quality food preparation and maintains hygiene and safety standards at all times. 🔧 Key Responsibilities:🍜 Chinese Cuisine (Wok / Dim Sum / Fried Rice / Sauces / Noodles)Assist in the preparation and cooking of Chinese dishes as per standard recipes. Maintain consistency in taste, portioning, and presentation of dishes. Prepare ingredients for stir-fries, fried rice, dumplings, soups, sauces, etc. Operate Chinese cooking equipment (wok ranges, steamer, etc.) safely and efficiently. 🥗 Continental Cuisine (Pasta / Grill / Salads / Appetizers / Sauces)Assist in the mise-en-place and cooking of Continental dishes. Prepare and cook items like pasta, grilled proteins, salads, and soups. Follow cooking techniques such as sautéing, roasting, grilling, and baking. 🧼 General Kitchen DutiesEnsure the workstation is kept clean, sanitized, and organized at all times. Follow proper food handling and hygiene standards (HACCP). Label, date, and store all food items correctly to minimize waste. 👨🍳 Support to CDP/Sous ChefAssist the CDP or Sous Chef during busy service hours. Execute tasks as per the daily prep list. Communicate ingredient shortages or equipment issues promptly. ✅ Requirements:🎓 Education & ExperienceDiploma or certification in Culinary Arts / Hotel Management. 1–2 years of experience as Commis 1 or 2 in a professional kitchen. Prior experience in Chinese and/or Continental cuisine is mandatory. 🧠 Skills & AttributesGood knife skills and cooking techniques in Chinese and Continental styles. Ability to work under pressure and handle multiple orders simultaneously. Positive attitude, willingness to learn, and attention to detail. Basic understanding of kitchen safety and food hygiene standards. 🕐 Work Conditions:Shift-based work, including weekends and holidays. Ability to stand for long hours and work in high-heat environments (especially during wok cooking). Must be able to lift and move ingredients, pots, and kitchen equipment as needed.
Assist in setting up dining tables, ensuring proper arrangement of crockery, cutlery, glassware, and condiments. Serve food and beverages to guests promptly and professionally, ensuring high service standards.