Job Title: Restaurant Captain Job Description: We are looking for an experienced and service-oriented Restaurant Captain to lead our front-of-house team and ensure an exceptional dining experience for our guests. The ideal candidate will oversee daily operations, manage staff, and maintain high service standards. Key Responsibilities: Supervise and coordinate service staff to ensure smooth operations. Welcome guests, take orders, and provide menu recommendations. Ensure timely food and beverage service with high hospitality standards. Train and mentor junior staff to maintain quality and efficiency. Address guest inquiries and resolve complaints professionally. Maintain hygiene, safety, and compliance with restaurant policies. Assist in managing inventory and coordinating with the kitchen team. Requirements: Prior experience in a similar role in the hospitality industry. Strong leadership, communication, and customer service skills. Ability to multitask and work efficiently in a fast-paced environment. Knowledge of restaurant operations, POS systems, and food safety standards. Job Type: Full-time Benefits: Provident Fund Schedule: Rotational shift Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: food and beverage work: 2 years (Required) Work Location: In person

Location: Lower Parel Job Type: Full-Time Job Summary: We are seeking a skilled and passionate Indian Chef to join our team and bring authentic flavors to our kitchen. The ideal candidate will have extensive knowledge of Indian cuisine , including regional specialties, spices, and traditional cooking techniques. They should be able to prepare high-quality dishes while maintaining consistency, hygiene, and efficiency in the kitchen. Key Responsibilities: Prepare and cook a variety of Indian dishes with authentic flavors and presentation. Develop and execute menus featuring regional Indian specialties , including vegetarian and non-vegetarian options. Maintain high food quality standards , ensuring consistency in taste, portioning, and presentation. Oversee spice blending, marination, and slow-cooking techniques to enhance flavors. Ensure proper storage, labeling, and rotation of ingredients to maintain freshness. Train and supervise kitchen staff in Indian cooking techniques and best practices. Maintain kitchen hygiene and safety standards in compliance with food safety regulations. Work closely with management to create new dishes and seasonal menus . Manage inventory, food costs, and supplier coordination for Indian ingredients. Adapt traditional recipes to modern plating and dietary preferences , if required. Requirements: Proven experience as an Indian Chef in a restaurant, hotel, or catering environment. In-depth knowledge of Indian spices, cooking techniques, and regional cuisines . Ability to prepare dishes such as curries, biryanis, kebabs, tandoori items, dosas, chaats, and Indian breads . Experience working with a tandoor oven is a plus. Strong understanding of food hygiene and safety regulations . Ability to work under pressure in a fast-paced kitchen environment . Excellent teamwork and leadership skills to manage kitchen operations efficiently. Culinary degree or professional certification in Indian cuisine is preferred but not mandatory. Job Type: Full-time Benefits: Food provided Provident Fund Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Cooking: 1 year (Required) Expected Start Date: 20/06/2025

Food Runner/Server Responsibilities include: Delivering food orders from the kitchen to tables efficiently and accurately. Assisting servers with table setup, clearing, and resetting. Ensuring guest satisfaction by promptly addressing needs and requests. Communicating effectively with kitchen staff and front-of-house team. Maintaining cleanliness and organization in dining areas and service stations. Looking for: A proactive team player with excellent communication skills. Someone able to work in a fast-paced environment. A positive attitude and commitment to guest service. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Weekend availability Supplemental Pay: Overtime pay Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: food and beverage: 1 year (Required) Work Location: In person

Education & Experience Role Overview The Food and Beverage Server is responsible for providing guests with an exceptional dining experience by delivering excellent service, ensuring orders are taken and served promptly, and maintaining a welcoming and professional environment. Key Responsibilities Guest Service Greet and seat guests with a warm and professional demeanor. Take food and drink orders accurately and ensure timely service. Provide menu recommendations and address guest inquiries about food, beverages, and specials. Order Management Input orders into the POS system correctly. Coordinate with kitchen and bar staff to ensure smooth service and order accuracy. Service Execution Serve food and beverages in a courteous manner, adhering to service standards. Monitor guest satisfaction and address any requests or complaints promptly. Cleanliness & Organization Set up and clear tables efficiently, ensuring cleanliness and readiness for the next guest. Maintain cleanliness and organization in the dining and service areas. Sales & Upselling Promote daily specials, beverages, and desserts to enhance the guest experience. Upsell menu items and suggest pairings to maximize sales. Team Collaboration Work effectively with colleagues and management to provide seamless service. Assist in training new team members when needed. Compliance & Safety Follow all health and safety regulations, including food handling and sanitation standards. Ensure compliance with company policies and procedures. Qualifications & Skills High school diploma or equivalent preferred. Prior experience in a similar role is a plus, but not mandatory. Key Skills Strong communication and interpersonal skills. Ability to multitask and work in a fast-paced environment. Basic knowledge of food and beverages, including wine and cocktails, is advantageous. Personal Attributes A positive attitude and professional appearance. Attention to detail and a commitment to guest satisfaction. Flexibility to work varied shifts, including evenings, weekends, and holidays. Job Type: Full-time Benefits: Provident Fund Schedule: Rotational shift Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: food and beverage work: 2 years (Required) Work Location: In person

Job Title: Commis Chef (Continental Cuisine) Location: Mumbai, Maharashtra, India Reports To: Demi Chef de Partie / Chef de Partie The Role: We are seeking an enthusiastic and aspiring Commis Chef specializing in Continental cuisine, with 2 to 4 years of culinary experience . As a Continental Commis Chef, you will be a vital part of our kitchen team, supporting daily operations in various Continental sections, learning diverse cooking techniques, and ensuring the highest standards of food preparation and hygiene. This role is perfect for passionate individuals eager to build a strong foundation in professional Continental kitchens. What You'll Do: Ingredient Preparation: Assist in the precise preparation of ingredients for Continental dishes, including washing, peeling, chopping, slicing, and measuring. Basic Cooking & Assistance: Perform basic cooking tasks such as boiling, blanching, frying, and sautéing under supervision. Assist senior chefs with more complex preparations. Mise en Place: Execute accurate and efficient mise en place for assigned stations (e.g., cold kitchen, hot kitchen, pastry), ensuring all components for Continental dishes are ready before service. Recipe Adherence: Follow recipes and instructions accurately to maintain consistency in taste, quality, and portion control for all Continental preparations. Hygiene & Sanitation: Strictly adhere to all food safety regulations, hygiene standards, and sanitation procedures (e.g., HACCP principles); maintain a clean and organized workstation at all times. Stock Management: Assist with receiving and organizing deliveries, proper storage, rotation of stock, and minimizing waste of Continental ingredients. Equipment Care: Clean and maintain kitchen tools, utensils, and equipment used in Continental preparation. Team Collaboration: Work effectively and communicate clearly with the DCDP, CDP, and other kitchen staff to ensure smooth service and a cooperative environment. Learning & Development: Show eagerness to learn new Continental cooking techniques, classic recipes, and best practices from experienced chefs. What You'll Bring: Experience: 2-4 years of progressive culinary experience in a professional kitchen setting, with a demonstrable focus on Continental cuisine . Passion: A genuine passion for Continental cuisine and a strong desire to learn and excel in a professional kitchen. Skills: Basic cooking skills, good knife skills, and an understanding of kitchen operations. Ability to follow instructions precisely. Work Ethic: Strong work ethic, reliability, punctuality, and the ability to work efficiently under pressure. Team Player: Excellent interpersonal and communication skills; able to work collaboratively in a fast-paced environment. Hygiene Knowledge: Good understanding and strict adherence to food safety and sanitation practices. Education: A culinary diploma or certificate from a recognized institution is an advantage. Availability: Flexibility to work various shifts, including evenings, weekends, and public holidays, as required by kitchen operations. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Continental Food Cooking: 2 years (Required) Work Location: In person

Job Title: Chef de Partie (Continental Cuisine) Location: Mumbai, Maharashtra, India Reports To: Sous Chef / Executive Chef The Role: We are looking for an experienced and talented Chef de Partie specializing in Continental cuisine, with approximately 6 years of progressive culinary experience . As a Continental CDP, you will be responsible for managing a specific kitchen section (e.g., Saucier, Garde Manger, Rotisseur, Entremetier), ensuring the highest standards of food preparation, quality, and presentation. You will lead by example, mentor junior staff, and contribute significantly to our culinary success. What You'll Do: Section Management: Take full ownership of your assigned Continental kitchen section, including daily operations, mise en place, and workflow. Culinary Execution: Prepare, cook, and present a wide range of Continental dishes with precision, consistency, and artistic flair, adhering to established recipes and standards. Quality Control: Ensure all dishes leaving your section meet our high standards for taste, temperature, portioning, and presentation. Team Leadership: Supervise, train, and motivate Commis chefs and kitchen assistants within your section, guiding them on techniques and best practices. Inventory & Cost Control: Manage inventory for your section's ingredients, minimize waste, and assist with ordering and stock rotation. Hygiene & Safety: Strictly adhere to all food safety, hygiene, and sanitation standards (e.g., HACCP principles) within your section and the kitchen. Collaboration: Work closely with the Sous Chef and other CDPs to ensure smooth kitchen operations and timely service during peak hours. Menu Input: Contribute ideas for new menu items or improvements based on culinary trends and guest feedback. What You'll Bring: Experience: Approximately 6 years of dedicated culinary experience, with a strong focus on Continental cuisine, ideally in a reputable hotel or fine-dining restaurant. Expertise: In-depth knowledge of various Continental cooking techniques, classic and modern dishes, and international flavor profiles. Leadership: Proven ability to manage a kitchen section independently and effectively lead and mentor a small team. Skills: Strong organizational skills, attention to detail, precision in cooking, and excellent communication abilities. Problem-Solving: Ability to work efficiently under pressure and solve operational challenges effectively. Hygiene: Thorough understanding and strict adherence to food safety and sanitation regulations. Education: A culinary diploma or degree from a recognized institution is highly preferred. Availability: Flexibility to work various shifts, including evenings, weekends, and public holidays. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Continental Food Cooking: 6 years (Required) Work Location: In person

Job Title: Indian Commis Chef Location: Mumbai, Maharashtra, India Reports To: Chef de Partie / Sous Chef The Role: We are seeking enthusiastic and aspiring Commis Chefs specializing in Indian cuisine, with 2 to 6 years of progressive culinary experience . As an Indian Commis Chef, you will be a vital part of our kitchen team, supporting daily operations, learning various Indian cooking techniques, and ensuring the highest standards of food preparation and hygiene. This role is perfect for passionate individuals eager to develop their career in a professional Indian kitchen environment. What You'll Do (Responsibilities vary by experience level, from Commis 3 to Commis 1): Ingredient Preparation: Assist in basic to complex preparation of ingredients, including chopping, grinding spices, and marinating. Cooking & Execution: Execute various Indian cooking tasks, from basic frying and boiling to preparing specific components of dishes, gravies, and more complex recipes under supervision. Station Support: Support senior chefs on assigned sections (e.g., tandoor, curry, prep area) during busy service periods. Quality & Consistency: Ensure consistency in taste, quality, and presentation of dishes, following established recipes and portion controls. Hygiene & Safety: Maintain the highest standards of cleanliness and hygiene in your workstation and throughout the kitchen; strictly follow all food safety regulations. Inventory & Organization: Assist with receiving, organizing, and rotating stock, and managing basic inventory for your station. Learning & Growth: Actively learn new techniques, refine existing skills, and follow instructions from senior chefs to progress within the kitchen. Teamwork: Collaborate effectively with the entire kitchen team to ensure smooth service and efficient operations. Mentorship (Commis 1): Provide basic guidance and support to junior kitchen staff as you progress. What You'll Bring: Experience: 2-6 years of proven culinary experience specifically in an Indian kitchen, preferably in a reputable restaurant or hotel. Passion: A genuine passion for Indian cuisine and a strong desire to learn and excel. Skills: Basic to intermediate cooking skills in Indian cuisine, attention to detail, and a commitment to quality. Work Ethic: Strong work ethic, reliability, and the ability to thrive in a fast-paced, high-pressure environment. Team Player: Excellent teamwork and communication skills. Hygiene Knowledge: Understanding of basic food safety and hygiene practices. Availability: Ability to work flexible hours, including evenings, weekends, and public holidays, as required by kitchen operations. Education: A culinary diploma or certificate is an advantage. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Indian Food Cooking: 2 years (Required) Work Location: In person

Job Title: Demi Chef de Partie (DCDP) - Continental Cuisine Location: Mumbai, Maharashtra, India Reports To: Chef de Partie (CDP) / Sous Chef The Role: We are seeking a motivated and skilled Demi Chef de Partie with approximately 5 years of progressive culinary experience, specifically focused on Continental cuisine . As a DCDP for Continental, you will play a crucial supporting role within a specific hot or cold kitchen section, assisting the Chef de Partie and independently executing a variety of culinary tasks. This position requires a solid foundation in Continental cooking techniques, a strong commitment to quality, and a desire to take on more responsibility in a diverse culinary environment. What You'll Do: Continental Dish Preparation: Prepare and cook a wide range of Continental dishes or components (e.g., sauces, stocks, roasted meats, pasta, salads, appetizers) according to established recipes, standards, and plating guides. Section Support: Assist the Chef de Partie in the daily operations of an assigned Continental kitchen section (e.g., Saucier, Garde Manger, Rotisseur, Entremetier). Mise en Place: Execute comprehensive mise en place for your assigned station, ensuring all ingredients are prepped, organized, and ready for service for Continental dishes. Quality & Consistency: Ensure all food prepared meets our high standards for taste, quality, presentation, and portion control, specifically for Continental offerings. Hygiene & Safety: Strictly adhere to all food safety regulations, hygiene standards, and sanitation procedures (e.g., HACCP principles) in your Continental work area. Inventory & Stock: Assist with managing stock levels, proper storage, rotation, and minimizing waste for Continental ingredients within your section. Team Collaboration: Work effectively and communicate clearly with the Chef de Partie, other DCDPs, Commis Chefs, and kitchen porters to ensure smooth service flow. Learning & Development: Proactively seek to learn new Continental techniques, classic and modern recipes, and gain deeper understanding of kitchen operations from senior chefs. Equipment Care: Ensure all kitchen equipment in your section (relevant to Continental cooking) is used correctly, cleaned, and maintained. What You'll Bring: Experience: Approximately 5 years of progressive culinary experience in a professional kitchen setting, with a significant and demonstrable focus on Continental cuisine , preferably in a reputable hotel or fine-dining restaurant. Skills: Solid understanding of various Continental cooking methods (e.g., roasting, sautéing, braising, preparing sauces), knife skills, and general kitchen operations. Ability to accurately follow complex recipes. Attention to Detail: Meticulous approach to food preparation, presentation, and cleanliness for delicate Continental dishes. Work Ethic: Strong work ethic, ability to work efficiently under pressure, and a positive, can-do attitude. Team Player: Excellent interpersonal and communication skills; able to work collaboratively in a fast-paced environment. Hygiene Knowledge: Good understanding and strict adherence to food safety and sanitation practices. Education: A culinary diploma or certificate from a recognized institution is highly desirable. Availability: Flexibility to work various shifts, including evenings, weekends, and public holidays. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Continental Food Cooking: 5 years (Required) Work Location: In person

Job Title: Sous Chef (Indian Cuisine Specialist) Location: Mumbai, Maharashtra, India Reports To: Head Chef / Executive Chef The Role: We are looking for a dedicated and experienced Sous Chef specializing in Indian cuisine, with 8-12 years of progressive culinary experience. You will be the Head Chef's right-hand in the Indian kitchen section, responsible for overseeing daily operations, ensuring culinary excellence, and maintaining the highest standards of quality and hygiene. This role requires deep expertise in various Indian cooking techniques, regional specialties, and strong leadership capabilities. Key Responsibilities: Culinary Excellence: Execute and oversee the preparation of a wide range of authentic and contemporary Indian dishes (e.g., North Indian, South Indian, Mughlai, Street Food). Ensure consistency in taste, quality, presentation, and portion control for all Indian dishes. Assist in the development and innovation of new Indian menu items and specials. Manage and monitor food production processes to minimize waste and maximize efficiency. Kitchen Management: Supervise and guide the junior chefs and kitchen staff in the Indian section. Oversee daily kitchen operations, including mise en place, cooking, and plating. Manage inventory for Indian ingredients, place orders, and ensure proper storage and rotation. Maintain a clean, organized, and efficient Indian kitchen workstation. Team Leadership & Training: Train and mentor junior culinary staff in Indian cooking techniques, recipes, and best practices. Foster a positive, collaborative, and disciplined work environment. Assist the Head Chef in scheduling and managing kitchen staff. Quality & Compliance: Strictly adhere to all food safety regulations, hygiene standards, and health codes (e.g., HACCP principles). Conduct regular quality checks of ingredients and finished dishes. Ensure all kitchen equipment is properly maintained and operated safely. What You'll Bring: Experience: 8-12 years of proven culinary experience, with a significant focus on authentic Indian cuisine, preferably in a reputable hotel, restaurant, or catering establishment. Expertise: In-depth knowledge of various regional Indian cuisines, spices, cooking methods, and traditional recipes. Leadership: Demonstrated ability to lead, motivate, and manage a kitchen team effectively. Skills: Strong organizational, communication, and problem-solving skills. Attention to Detail: Meticulous approach to food preparation, presentation, and hygiene. Education: Culinary degree/diploma from a recognized institution is preferred. Availability: Ability to work flexible hours, including evenings, weekends, and holidays. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Indian Food Cooking: 8 years (Required) Work Location: In person

Job Title: Head of Purchasing – F&B Division Location: Lower Parel, Mumbai Job Type: Full-time About Us: We are a dynamic F&B group managing multiple café, pet spa, and QSR brands in and around Lower Parel. Our focus on quality, innovation, and customer satisfaction drives every aspect of our operations. We are seeking a strategic and detail-oriented Head of Purchasing to oversee procurement activities across all our brands, ensuring seamless supply chain operations and optimal cost management. Job Description: The Head of Purchasing will be responsible for managing the procurement and supply chain operations for the F&B division. This role involves sourcing high-quality ingredients, products, and services at the best value while maintaining strong relationships with vendors and suppliers. The Head of Purchasing will collaborate closely with the operations, kitchen, and finance teams to meet the demands of our growing brands. Key Responsibilities: Develop and implement purchasing strategies to optimize cost efficiency and ensure quality standards across all brands. Source, negotiate, and establish relationships with vendors, suppliers, and service providers for food, beverages, packaging, equipment, and other operational needs. Ensure the timely availability of inventory by managing purchase orders, tracking deliveries, and maintaining stock levels in coordination with outlet managers. Monitor and evaluate supplier performance, ensuring adherence to quality, delivery timelines, and cost-effectiveness. Conduct regular market research to identify new suppliers, trends, and opportunities for cost reduction or quality improvement. Collaborate with chefs, operations managers, and other key stakeholders to understand procurement requirements and plan accordingly. Establish and maintain a robust inventory management system to prevent shortages, overstocking, or wastage. Oversee compliance with FSSAI, regulatory, and safety standards for all purchased goods. Prepare and manage the purchasing budget, ensuring alignment with overall financial goals. Lead a small team of procurement professionals, providing guidance, training, and performance management. Maintain accurate and up-to-date records of purchases, pricing, and vendor agreements. Qualifications: Minimum of 4-5 years of experience in purchasing or procurement, with at least 2 years in a leadership role, preferably in the F&B or hospitality industry. Strong negotiation and vendor management skills, with a proven track record of securing cost-efficient deals. Excellent understanding of supply chain management principles, including inventory control and logistics. Proficiency in procurement software and Microsoft Office (especially Excel). Knowledge of food safety standards, FSSAI compliance, and industry best practices. Strong organizational and time-management skills with the ability to handle multiple priorities effectively. Excellent communication and leadership skills, with the ability to work collaboratively across departments. Analytical mindset with a focus on cost optimization and process improvement. Job Type: Full-time Benefits: Provident Fund Schedule: Fixed shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: total F&B purchase work: 4 years (Required) Work Location: In person

Job Title: Head of Catering Location: Mumbai, Maharashtra, India The Role: We're seeking a dynamic Head of Catering to lead our catering operations. You'll be responsible for everything from crafting delicious menus and managing our kitchen teams to ensuring top-notch service and hitting our financial goals. If you're a creative culinary expert with strong leadership skills and a knack for successful catering, we want to hear from you! What You'll Do: Create Amazing Menus: Develop exciting and diverse menus for various events, staying on top of food trends. Run Smooth Operations: Oversee daily catering activities, ensuring efficient workflow and high standards from preparation to delivery. Lead & Grow Your Team: Hire, train, and inspire our chefs and catering staff to deliver their best. Manage the Money: Handle budgets, control costs, and boost profitability for all catering services. Delight Our Clients: Work with sales to win new business and ensure every client is thrilled with our service. Ensure Safety First: Uphold the highest standards of food safety and hygiene. What You'll Bring: Proven experience (at least 5-7 years) in catering management, with 3+ years in a leadership role. Strong culinary skills and a passion for food. Excellent leadership, communication, and team-building abilities. Good understanding of catering finances (budgets, costs). Knowledge of food safety regulations (e.g., HACCP). Ability to work flexible hours, including evenings and weekends. A relevant degree or equivalent experience in Culinary Arts or Hospitality. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Catering: 5 years (Required) Work Location: In person

Location: Mumbai, Maharashtra, India Job Summary: We are seeking a highly motivated and experienced Assistant HR Manager to join our Human Resources team. The ideal candidate will have 3-4 years of progressive HR experience, with a strong emphasis on recruitment. Experience within the Food & Beverage (F&B) industry is highly preferred. This role will be instrumental in supporting all HR functions, contributing to employee welfare, and ensuring the smooth operation of our HR department. Key Responsibilities: Recruitment & Onboarding (Primary Focus): Manage the end-to-end recruitment process for various roles, from junior staff to mid-level management, across different departments, with a strong focus on F&B positions. Develop and implement effective sourcing strategies to attract high-quality candidates (e.g., job boards, social media, professional networks, internal referrals). Conduct thorough screening, interviewing, and assessment of candidates. Coordinate and facilitate the onboarding process for new hires, ensuring a smooth transition into the company. Maintain and update applicant tracking systems and recruitment databases. Collaborate with hiring managers to understand their staffing needs and provide recruitment guidance. Employee Relations: Assist in resolving employee grievances and disciplinary matters in accordance with company policies and labor laws. Promote a positive work environment and foster strong employee relationships. HR Operations & Administration: Maintain accurate and up-to-date employee records (both physical and digital). Assist with HR policy development, implementation, and communication. Support HR reporting and data analysis for key HR metrics. Manage HR generalist duties as required, including leave management, attendance tracking, and benefits administration support. Performance Management: Support the implementation and administration of performance appraisal systems. Assist in identifying training and development needs. Compliance: Ensure compliance with all relevant labor laws and regulations in India and Maharashtra. Qualifications: Bachelor's degree in Human Resources, Business Administration, or a related field. A Master's degree or HR certification (e.g., SHRM, CHRP) is a plus. 3-4 years of proven experience in Human Resources, with a significant portion dedicated to recruitment. Demonstrated strong recruitment skills, including sourcing, interviewing, and candidate management. Prior experience in the Food & Beverage (F&B) industry is highly preferred. In-depth knowledge of HR best practices and Indian labor laws. Excellent interpersonal and communication skills (written and verbal). Strong organizational skills and attention to detail. Ability to handle confidential information with discretion. Proficiency in HRIS (Human Resources Information Systems) and MS Office Suite. Ability to work independently and as part of a team in a fast-paced environment. Job Type: Full-time Benefits: Provident Fund Schedule: Fixed shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Recruiting: 3 years (Required) total work: 4 years (Required) Work Location: In person