Kitchen Staff Work : Kitchen Cleaning | Food Prep | Food Heating | Inventory checking | Food Packaging Job Types: Full-time, Part-time, Permanent, Fresher Pay: ₹12,000.00 - ₹14,500.00 per month Benefits: Flexible schedule Food provided Paid time off Schedule: Day shift Morning shift Night shift Rotational shift Weekend availability Supplemental Pay: Overtime pay Performance bonus Yearly bonus Experience: Fastfood: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Overnight Shift (Preferred) Work Location: In person
Looking for Team Member for our Cloud Kitchen. (Assembly Model) Multiple Locations: Sayajigunj | Manjalpur Shifts available for Full Time Employees Sayajigunj 10am to 7pm | 7pm to 4am Manjalpur 10am to 7pm | 4pm to 1am Job Description. 1. Order Preparation (Pre Prepared) 2. Keeping the Kitchen Clean and Hygienic 3. Order Dispatching 4. Inventory Management Job Type: Full-time Pay: ₹10,000.00 - ₹12,000.00 per month Benefits: Flexible schedule Paid time off Schedule: Day shift Night shift Supplemental Pay: Overtime pay Performance bonus Experience: total work: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Required) Overnight Shift (Preferred) Work Location: In person
Looking for Team Member for our Cloud Kitchen. (Assembly Model) Multiple Locations: Sayajigunj | Manjalpur Shifts available for Full Time Employees Sayajigunj 10am to 7pm | 7pm to 4am Manjalpur 10am to 7pm | 4pm to 1am Job Description. 1. Order Preparation (Pre Prepared) 2. Keeping the Kitchen Clean and Hygienic 3. Order Dispatching 4. Inventory Management Job Type: Full-time Pay: ₹10,000.00 - ₹12,000.00 per month Benefits: Flexible schedule Paid time off Schedule: Day shift Night shift Supplemental Pay: Overtime pay Performance bonus Experience: total work: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Required) Overnight Shift (Preferred) Work Location: In person
A qualified Restaurant Manager for your requirements should excel in communication, manage restaurant operations and staff efficiently, oversee banquet sales, and successfully organize outdoor catering events as needed. Below is a comprehensive summary of the essential skills, duties, and requirements to seek in candidates. Key Skills for Restaurant Manager Strong verbal and written communication abilities, critical for guest interactions, staff leadership, and problem resolution. Leadership and supervisory skills to train and motivate the team. Excellent customer service mindset, ensuring guest satisfaction and managing complaints diplomatically. Organizational skills for handling daily operations, stock, staffing, and compliance. Adaptability to deal with dynamic restaurant environments and unexpected challenges. Outdoor Catering Management Proven ability to plan and execute catering events, with menu flexibility and logistics expertise. Event-specific planning: visiting venues ahead of time, managing space and layout, and adapting plans quickly. Experience with portable cooking and serving equipment, ensuring food safety and quality standards. Clear delegation of roles for event team and cross-training staff as needed. Handling client expectations regarding menus, dietary needs, and guest services. Banquet Sales Experience Skills in prospecting, networking, and generating banquet/event bookings. Experience in negotiating contracts, managing event schedules, and responding to sales inquiries efficiently. Coordinating with culinary, service, and technical teams to ensure all event arrangements exceed guest expectations. Building and maintaining strong client relationships for repeat business. Comfortable using reservation/order management software and developing sales reports. Restaurant Operations Management Overseeing front and back-of-house teams, managing inventory and ordering supplies. Ensuring compliance with licensing, hygiene, and safety standards. Marketing and promoting the restaurant to boost revenues and customer retention. Problem-solving and dispute resolution for both staff and guests. Financial management, including budget planning, reporting, and profitability assessment. Qualifications & Experience Degree or diploma in Hospitality Management is preferred but not strictly essential. At least 3-5 years of restaurant management (including banquet/outdoor catering) experience is highly desirable. Proficiency with relevant management software (POS, reservations, CRM) is beneficial. Impeccable presentation and professionalism when representing the restaurant and during events. Job Type: Full-time Pay: ₹30,000.00 - ₹45,000.00 per month Benefits: Food provided Paid time off Ability to commute/relocate: Fatehgunj, Vadodara, Gujarat: Reliably commute or planning to relocate before starting work (Preferred) Education: Higher Secondary(12th Pass) (Required) Experience: Restaurant management: 3 years (Required) Work Location: In person
A qualified Restaurant Manager for your requirements should excel in communication, manage restaurant operations and staff efficiently, oversee banquet sales, and successfully organize outdoor catering events as needed. Below is a comprehensive summary of the essential skills, duties, and requirements to seek in candidates. Key Skills for Restaurant Manager Strong verbal and written communication abilities, critical for guest interactions, staff leadership, and problem resolution. Leadership and supervisory skills to train and motivate the team. Excellent customer service mindset, ensuring guest satisfaction and managing complaints diplomatically. Organizational skills for handling daily operations, stock, staffing, and compliance. Adaptability to deal with dynamic restaurant environments and unexpected challenges. Outdoor Catering Management Proven ability to plan and execute catering events, with menu flexibility and logistics expertise. Event-specific planning: visiting venues ahead of time, managing space and layout, and adapting plans quickly. Experience with portable cooking and serving equipment, ensuring food safety and quality standards. Clear delegation of roles for event team and cross-training staff as needed. Handling client expectations regarding menus, dietary needs, and guest services. Banquet Sales Experience Skills in prospecting, networking, and generating banquet/event bookings. Experience in negotiating contracts, managing event schedules, and responding to sales inquiries efficiently. Coordinating with culinary, service, and technical teams to ensure all event arrangements exceed guest expectations. Building and maintaining strong client relationships for repeat business. Comfortable using reservation/order management software and developing sales reports. Restaurant Operations Management Overseeing front and back-of-house teams, managing inventory and ordering supplies. Ensuring compliance with licensing, hygiene, and safety standards. Marketing and promoting the restaurant to boost revenues and customer retention. Problem-solving and dispute resolution for both staff and guests. Financial management, including budget planning, reporting, and profitability assessment. Qualifications & Experience Degree or diploma in Hospitality Management is preferred but not strictly essential. At least 3-5 years of restaurant management (including banquet/outdoor catering) experience is highly desirable. Proficiency with relevant management software (POS, reservations, CRM) is beneficial. Impeccable presentation and professionalism when representing the restaurant and during events. Job Type: Full-time Pay: ₹30,000.00 - ₹45,000.00 per month Benefits: Food provided Paid time off Ability to commute/relocate: Fatehgunj, Vadodara, Gujarat: Reliably commute or planning to relocate before starting work (Preferred) Education: Higher Secondary(12th Pass) (Required) Experience: Restaurant management: 3 years (Required) Work Location: In person
Full job description We are looking for a passionate, creative, and experienced Head/Executive Chef to lead our kitchen team. As the Head/Executive Chef, you will be responsible for overseeing all aspects of kitchen operations, ensuring the delivery of high-quality, consistent dishes, managing inventory, and leading a team in a fast-paced environment. Key Responsibilities: Menu Development Design seasonal and culturally authentic menus aligned with our culinary vision. Innovate new dishes while maintaining core offerings. Kitchen Management Supervise and coordinate all food preparation and kitchen activities. Maintain a clean, organized, and compliant kitchen at all times. Monitor kitchen equipment and arrange repairs or replacements as needed. Staff Leadership & Training Recruit, train, and mentor kitchen staff. Schedule shifts and assign responsibilities. Conduct regular performance reviews. Quality & Compliance Ensure all dishes are prepared to high standards of taste, presentation, and hygiene. Maintain compliance with health and safety regulations. Inventory & Cost Control Oversee food ordering, storage, and inventory management. Monitor food costs and reduce waste to meet budgetary targets. Qualifications: Proven experience as a Head Chef or Executive Chef in a reputable restaurant. Strong knowledge of food safety and sanitation standards. Excellent leadership, communication, and organizational skills. Ability to work under pressure in a fast-paced environment. Culinary degree or formal training Mandatory. Desirable Traits: Passionate about food and presentation Innovative and open to feedback Punctual, reliable, and disciplined Job Type: Full-time Pay: ₹35,000 -45,000/- Benefits: Food provided Paid sick time Provident Fund Experience: Kitchen: 8 years (Preferred) Job Type: Full-time Pay: ₹35,000.00 - ₹45,000.00 per month Work Location: In person
Role Summary: The Captain oversees service operations in the dining area, supervises waitstaff, and ensures guests have an excellent dining experience. This role is central to delivering authentic North Indian hospitality and maintaining high service standards. Key Responsibilities Greet and welcome guests promptly in a warm manner and assist with seating and reservation Explain menu items (especially North Indian specialties), make recommendations, and assist guests with selections Supervise, train, and coordinate a team of servers and junior staff to deliver consistent service.expertia Manage table assignments and ensure optimal seating arrangements for efficient service flow Address guest complaints and special requests tactfully and efficiently Ensure timely and professional delivery of food and beverages; oversee presentation and adherence to standards Inspect hygiene, cleanliness, and table setup before and during service hours, as per health and safety norms Collect guest feedback for service improvement and forward relevant suggestions to management Liaise between the kitchen and floor staff regarding special orders, allergies, and dietary requirements Maintain inventory of tableware, linen, and dining supplies; assist in monthly stock checks Prepare and present accurate bills; handle Point of Sale transactions and closing cash procedures Lead by example to foster teamwork and motivate junior staff Organize and supervise special events, banquets, and party setups as needed Qualification Requirements Prior experience as captain, senior waiter, or supervisory staff in a restaurant setting (North Indian cuisine experience preferred) Strong leadership, communication, and interpersonal skills Good knowledge of food and beverage service, North Indian menu, and presentation standards Ability to resolve conflicts, manage time, and work in high-pressure environments Minimum education: high school certificate; hospitality diploma desirable Basic computer literacy for reservations and billing (POS systems) Job Types: Full-time, Part-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Work Location: In person
Role Summary: The Captain oversees service operations in the dining area, supervises waitstaff, and ensures guests have an excellent dining experience. This role is central to delivering authentic North Indian hospitality and maintaining high service standards. Key Responsibilities Greet and welcome guests promptly in a warm manner and assist with seating and reservation Explain menu items (especially North Indian specialties), make recommendations, and assist guests with selections Supervise, train, and coordinate a team of servers and junior staff to deliver consistent service.expertia Manage table assignments and ensure optimal seating arrangements for efficient service flow Address guest complaints and special requests tactfully and efficiently Ensure timely and professional delivery of food and beverages; oversee presentation and adherence to standards Inspect hygiene, cleanliness, and table setup before and during service hours, as per health and safety norms Collect guest feedback for service improvement and forward relevant suggestions to management Liaise between the kitchen and floor staff regarding special orders, allergies, and dietary requirements Maintain inventory of tableware, linen, and dining supplies; assist in monthly stock checks Prepare and present accurate bills; handle Point of Sale transactions and closing cash procedures Lead by example to foster teamwork and motivate junior staff Organize and supervise special events, banquets, and party setups as needed Qualification Requirements Prior experience as captain, senior waiter, or supervisory staff in a restaurant setting (North Indian cuisine experience preferred) Strong leadership, communication, and interpersonal skills Good knowledge of food and beverage service, North Indian menu, and presentation standards Ability to resolve conflicts, manage time, and work in high-pressure environments Minimum education: high school certificate; hospitality diploma desirable Basic computer literacy for reservations and billing (POS systems) Job Types: Full-time, Part-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Work Location: In person
Full job description We are looking for a passionate, creative, and experienced Head/Executive Chef to lead our kitchen team. As the Head/Executive Chef, you will be responsible for overseeing all aspects of kitchen operations, ensuring the delivery of high-quality, consistent dishes, managing inventory, and leading a team in a fast-paced environment. Key Responsibilities: Menu Development Design seasonal and culturally authentic menus aligned with our culinary vision. Innovate new dishes while maintaining core offerings. Kitchen Management Supervise and coordinate all food preparation and kitchen activities. Maintain a clean, organized, and compliant kitchen at all times. Monitor kitchen equipment and arrange repairs or replacements as needed. Staff Leadership & Training Recruit, train, and mentor kitchen staff. Schedule shifts and assign responsibilities. Conduct regular performance reviews. Quality & Compliance Ensure all dishes are prepared to high standards of taste, presentation, and hygiene. Maintain compliance with health and safety regulations. Inventory & Cost Control Oversee food ordering, storage, and inventory management. Monitor food costs and reduce waste to meet budgetary targets. Qualifications: Proven experience as a Head Chef or Executive Chef in a reputable restaurant. Strong knowledge of food safety and sanitation standards. Excellent leadership, communication, and organizational skills. Ability to work under pressure in a fast-paced environment. Culinary degree or formal training Mandatory. Desirable Traits: Passionate about food and presentation Innovative and open to feedback Punctual, reliable, and disciplined Job Type: Full-time Pay: ₹35,000 -45,000/- Benefits: Food provided Paid sick time Provident Fund Experience: Kitchen: 8 years (Preferred) Job Type: Full-time Pay: ₹35,000.00 - ₹45,000.00 per month Work Location: In person
**Job Overview:** We are seeking an experienced and skilled Biryani Chef to lead culinary operations in a Quick Service Restaurant (QSR) format. The candidate will be responsible for standardizing recipes, managing kitchen operations, maintaining quality consistency, and ensuring smooth daily production in a fast-paced environment. **Key Responsibilities:** - Develop, standardize, and execute biryani recipes that ensure authentic taste, consistency, and scalability across outlets. - Oversee day-to-day kitchen operations, including prep, cooking, portioning, and packaging. - Ensure timely production to meet demand during peak hours with minimal wastage. - Train and supervise kitchen staff, maintaining hygiene, safety, and efficiency standards. - Manage inventory levels, raw material requisitions, and vendor coordination. - Maintain food cost targets through effective sourcing and portion control. - Work closely with operations and quality teams to continuously improve product quality and process efficiency. - Ensure compliance with FSSAI and company food safety standards. **Requirements:** - Minimum 4–6 years of culinary experience, preferably in biryani or Indian cuisine, with prior QSR or cloud kitchen exposure. - Strong knowledge of regional biryani variations and commercial production techniques. - Leadership skills with the ability to train and manage multi-outlet kitchen teams. - Understanding of kitchen documentation, SOP development, and process standardization. **Preferred Qualifications:** - Diploma or certification in culinary arts or hotel management. - Experience with tech-enabled kitchen operations, recipe scaling, and delivery-focused brands. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Food provided Paid time off Work Location: In person
**Job Overview:** We are seeking an experienced and skilled Biryani Chef to lead culinary operations in a Quick Service Restaurant (QSR) format. The candidate will be responsible for standardizing recipes, managing kitchen operations, maintaining quality consistency, and ensuring smooth daily production in a fast-paced environment. **Key Responsibilities:** - Develop, standardize, and execute biryani recipes that ensure authentic taste, consistency, and scalability across outlets. - Oversee day-to-day kitchen operations, including prep, cooking, portioning, and packaging. - Ensure timely production to meet demand during peak hours with minimal wastage. - Train and supervise kitchen staff, maintaining hygiene, safety, and efficiency standards. - Manage inventory levels, raw material requisitions, and vendor coordination. - Maintain food cost targets through effective sourcing and portion control. - Work closely with operations and quality teams to continuously improve product quality and process efficiency. - Ensure compliance with FSSAI and company food safety standards. **Requirements:** - Minimum 4–6 years of culinary experience, preferably in biryani or Indian cuisine, with prior QSR or cloud kitchen exposure. - Strong knowledge of regional biryani variations and commercial production techniques. - Leadership skills with the ability to train and manage multi-outlet kitchen teams. - Understanding of kitchen documentation, SOP development, and process standardization. **Preferred Qualifications:** - Diploma or certification in culinary arts or hotel management. - Experience with tech-enabled kitchen operations, recipe scaling, and delivery-focused brands. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Food provided Paid time off Work Location: In person
As a Head/Executive Chef at our company, you will play a crucial role in leading our kitchen team to deliver high-quality and consistent dishes in a fast-paced environment. Your responsibilities will include: - **Menu Development:** - Design seasonal and culturally authentic menus aligned with our culinary vision. - Innovate new dishes while maintaining core offerings. - **Kitchen Management:** - Supervise and coordinate all food preparation and kitchen activities. - Maintain a clean, organized, and compliant kitchen at all times. - Monitor kitchen equipment and arrange repairs or replacements as needed. - **Staff Leadership & Training:** - Recruit, train, and mentor kitchen staff. - Schedule shifts and assign responsibilities. - Conduct regular performance reviews. - **Quality & Compliance:** - Ensure all dishes are prepared to high standards of taste, presentation, and hygiene. - Maintain compliance with health and safety regulations. - **Inventory & Cost Control:** - Oversee food ordering, storage, and inventory management. - Monitor food costs and reduce waste to meet budgetary targets. **Qualifications:** - Proven experience as a Head Chef or Executive Chef in a reputable restaurant. - Strong knowledge of food safety and sanitation standards. - Excellent leadership, communication, and organizational skills. - Ability to work under pressure in a fast-paced environment. - Culinary degree or formal training Mandatory. In addition, if you are passionate about food and presentation, innovative, open to feedback, punctual, reliable, and disciplined, you possess the desirable traits we are looking for. This is a full-time position with benefits such as food provided, paid sick time, and Provident Fund. The ideal candidate should have at least 8 years of experience in a kitchen environment. Work location is in person.,