An Executive Chef, also known as a Chef de Cuisine or Head Chef, is the leader of a professional kitchen, responsible for all aspects of the back-of-house operation, including menu planning, staff management, quality control, and inventory management. They are the "chief executive" of the kitchen, overseeing everything from recipe creation to ensuring food safety and sanitation. Key Responsibilities: Menu Development & Creation: Executive Chefs are responsible for designing and developing menus, ensuring a balance of flavors, seasonal ingredients, and visual appeal according to RsN Hospitality. Kitchen Management: They oversee the daily operations of the kitchen, ensuring smooth workflow and efficient food preparation says RsN Hospitality. Staff Management: Executive Chefs hire, train, and supervise the kitchen staff, including sous chefs, line cooks, and other culinary personnel. Quality Control: They ensure all dishes meet the restaurant's standards for quality, taste, presentation, and food safety. Inventory Management: Executive Chefs are responsible for ordering and managing inventory of ingredients, equipment, and supplies, while minimizing waste and controlling costs. Health & Sanitation: They ensure the kitchen and surrounding areas are maintained in a clean, organized, and safe working environment, adhering to food safety regulations. Collaboration: Executive Chefs work closely with front-of-house staff and management to ensure seamless communication and a positive guest dining experience. Business Acumen: Executive Chefs are also expected to be business-savvy, understanding cost control, budgeting, and profit margins. Job Type: Full-time Pay: ₹40,000.00 - ₹80,000.00 per month Benefits: Food provided Paid time off Provident Fund Schedule: Rotational shift Work Location: In person

An Executive Chef, also known as a Chef de Cuisine or Head Chef, is the leader of a professional kitchen, responsible for all aspects of the back-of-house operation, including menu planning, staff management, quality control, and inventory management. They are the "chief executive" of the kitchen, overseeing everything from recipe creation to ensuring food safety and sanitation. Key Responsibilities: Menu Development & Creation: Executive Chefs are responsible for designing and developing menus, ensuring a balance of flavors, seasonal ingredients, and visual appeal according to RsN Hospitality. Kitchen Management: They oversee the daily operations of the kitchen, ensuring smooth workflow and efficient food preparation says RsN Hospitality. Staff Management: Executive Chefs hire, train, and supervise the kitchen staff, including sous chefs, line cooks, and other culinary personnel. Quality Control: They ensure all dishes meet the restaurant's standards for quality, taste, presentation, and food safety. Inventory Management: Executive Chefs are responsible for ordering and managing inventory of ingredients, equipment, and supplies, while minimizing waste and controlling costs. Health & Sanitation: They ensure the kitchen and surrounding areas are maintained in a clean, organized, and safe working environment, adhering to food safety regulations. Collaboration: Executive Chefs work closely with front-of-house staff and management to ensure seamless communication and a positive guest dining experience. Business Acumen: Executive Chefs are also expected to be business-savvy, understanding cost control, budgeting, and profit margins. Job Type: Full-time Pay: ₹40,000.00 - ₹80,000.00 per month Benefits: Food provided Paid time off Provident Fund Schedule: Rotational shift Work Location: In person

Quality assurance (QA) focuses on proactively ensuring that products or services meet quality standards through processes, while quality control (QC) focuses on identifying and correcting defects after the product is created. QA is like setting up the system to build quality in, while QC is like inspecting the product to make sure it meets expectations Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Paid time off Provident Fund Schedule: Day shift Work Location: In person

Job Title: Quality Control (QC) Executive – F&B (Bulk Catering) Location: Gurgaon Sector-63A Department: Quality Control / Food Safety Reports To: Quality Manager / Operations Head Experience Required: 2–5 years in large-scale or bulk food production/catering QC Education: B.Sc / M.Sc in Food Technology, Microbiology, or Hotel Management with food safety specialization Employment Type: Full-time Job Summary: The QC Executive for Bulk Catering is responsible for ensuring food quality, safety, and hygiene throughout the large-scale food preparation and dispatch process. This includes raw material inspection, process monitoring, hygiene audits, and final dispatch checks to meet both company and regulatory standards. Key Responsibilities:1. Raw Material Quality Check: Inspect all incoming raw materials (grains, vegetables, dairy, meat, etc.) for freshness, temperature, packaging, and expiry. Ensure materials meet vendor specifications and food safety norms. 2. Production Monitoring: Monitor large-scale cooking processes to ensure adherence to recipes, temperature control, cooking time, and hygiene. Ensure batch records and cooking logs are maintained. 3. Hygiene & Sanitation: Conduct daily kitchen and storage area hygiene inspections. Monitor staff hygiene (handwashing, PPE use, grooming). Check cleaning schedules, dishwashing, and sanitation logs. 4. Final Product Quality Control: Verify taste, texture, portioning, temperature, and packaging of food before dispatch. Conduct spot checks on tiffin boxes, bulk containers, and serving utensils. 5. Dispatch Monitoring: Ensure hot holding temperatures are maintained during loading. Verify food labels, container seals, delivery timing, and vehicle hygiene. 6. Documentation: Maintain checklists, daily QC reports, temperature logs, and non-conformance records. Report any deviations or potential hazards to the QC Manager immediately. 7. Pest & Waste Control: Ensure regular pest control and waste management practices are in place and documented. 8. Regulatory Compliance & Training: Ensure compliance with FSSAI, HACCP, and company standards. Assist in training kitchen staff on food safety and hygiene practices. Skills & Competencies: Strong understanding of food safety, HACCP, GMP, and FSSAI compliance Good knowledge of bulk cooking procedures and critical control points Keen observation, documentation, and reporting skills Ability to work during early hours or late shifts as per dispatch schedule Proficiency in MS Excel / digital logs / checklist formats Preferred Background: Experience in bulk or industrial catering (e.g., schools, hospitals, corporates, weddings, tiffin services) Certification in FSSAI/HACCP or ISO 22000 (preferred) To proceed, please fill out the following form or mail us on [email protected] *Google Form* https://forms.gle/nb8Cu5S5FP7DKy7y9 Note: (If link not open then do it copy and paste on browser) Job Types: Full-time, Fresher Pay: ₹18,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person

Job Title: Quality Control (QC) Executive – F&B (Bulk Catering) Location: Gurgaon Sector-63A Department: Quality Control / Food Safety Reports To: Quality Manager / Operations Head Experience Required: 2–5 years in large-scale or bulk food production/catering QC Education: B.Sc / M.Sc in Food Technology, Microbiology, or Hotel Management with food safety specialization Employment Type: Full-time Job Summary: The QC Executive for Bulk Catering is responsible for ensuring food quality, safety, and hygiene throughout the large-scale food preparation and dispatch process. This includes raw material inspection, process monitoring, hygiene audits, and final dispatch checks to meet both company and regulatory standards. Key Responsibilities:1. Raw Material Quality Check: Inspect all incoming raw materials (grains, vegetables, dairy, meat, etc.) for freshness, temperature, packaging, and expiry. Ensure materials meet vendor specifications and food safety norms. 2. Production Monitoring: Monitor large-scale cooking processes to ensure adherence to recipes, temperature control, cooking time, and hygiene. Ensure batch records and cooking logs are maintained. 3. Hygiene & Sanitation: Conduct daily kitchen and storage area hygiene inspections. Monitor staff hygiene (handwashing, PPE use, grooming). Check cleaning schedules, dishwashing, and sanitation logs. 4. Final Product Quality Control: Verify taste, texture, portioning, temperature, and packaging of food before dispatch. Conduct spot checks on tiffin boxes, bulk containers, and serving utensils. 5. Dispatch Monitoring: Ensure hot holding temperatures are maintained during loading. Verify food labels, container seals, delivery timing, and vehicle hygiene. 6. Documentation: Maintain checklists, daily QC reports, temperature logs, and non-conformance records. Report any deviations or potential hazards to the QC Manager immediately. 7. Pest & Waste Control: Ensure regular pest control and waste management practices are in place and documented. 8. Regulatory Compliance & Training: Ensure compliance with FSSAI, HACCP, and company standards. Assist in training kitchen staff on food safety and hygiene practices. Skills & Competencies: Strong understanding of food safety, HACCP, GMP, and FSSAI compliance Good knowledge of bulk cooking procedures and critical control points Keen observation, documentation, and reporting skills Ability to work during early hours or late shifts as per dispatch schedule Proficiency in MS Excel / digital logs / checklist formats Preferred Background: Experience in bulk or industrial catering (e.g., schools, hospitals, corporates, weddings, tiffin services) Certification in FSSAI/HACCP or ISO 22000 (preferred) To proceed, please fill out the following form or mail us on assistance@gourmerservices.com *Google Form* https://forms.gle/nb8Cu5S5FP7DKy7y9 Note: (If link not open then do it copy and paste on browser) Job Types: Full-time, Fresher Pay: ₹18,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person

As a Receptionist at our company, you will play a crucial role as the first point of contact, showcasing your exceptional organizational skills and friendly demeanor. Your responsibilities will include managing the front desk, answering phone calls, responding to emails, and delivering top-notch customer service to our clients and visitors. You will warmly greet and welcome clients, visitors, and employees with professionalism, while efficiently handling phone calls, messages, and emails. Maintaining accurate records, files, and databases will be part of your daily tasks, along with managing incoming and outgoing mail, packages, and deliveries. Additionally, providing administrative support and ensuring a clean and organized reception area will be essential. Your role will involve developing and implementing filing systems, both physical and digital, while upholding confidentiality and handling sensitive information discreetly. As a valued team member, you may be required to perform various administrative tasks as needed, contributing to the smooth operation of our office. Requirements for this position include a high school diploma or equivalent, along with 1-2 years of experience in a receptionist or related role. Strong communication and interpersonal skills are a must, as well as proficiency in Microsoft Office and Google Suite. The ability to thrive in a fast-paced environment, prioritize tasks effectively, and maintain a professional and punctual demeanor are key attributes we are looking for. This is a full-time position with benefits such as provided food and Provident Fund. The working hours are during the day shift, and fluency in English is preferred. The work location is on-site, requiring your physical presence to fulfill the duties of the role effectively.,

Job Title: Executive Chef Department: Food & Beverage / Kitchen Reports To: General Manager / Director of F&B Location: Kadarpur Base kitchen Job Summary: The Executive Chef is responsible for overseeing the overall kitchen operations, managing kitchen staff, ensuring high culinary standards, and maintaining food cost and safety regulations. This role demands strong leadership, creativity, and operational expertise to deliver exceptional food quality and guest satisfaction. Key Responsibilities: Menu Development & Innovation Design and implement seasonal and creative menus aligned with current food trends. Customize menus for special events and dietary requirements. Kitchen Operations Supervise and coordinate all food preparation activities. Ensure consistency in taste, presentation, and quality of all dishes. Maintain cleanliness and organization of the kitchen area according to HACCP and local health codes. Staff Management Recruit, train, schedule, and evaluate kitchen staff including Sous Chefs, Cooks, and Stewards. Lead daily briefings and ensure team motivation and discipline. Foster a culture of teamwork, safety, and continuous learning. Cost Control & Inventory Manage food costs, portion control, and minimize waste. Oversee inventory management, ordering, and supplier relationships. Monitor kitchen budgets and ensure profitability. Health, Safety & Compliance Enforce food safety and sanitation standards. Maintain compliance with health regulations and company policies. Conduct regular audits and risk assessments. Required Skills & Qualifications: Proven experience as Executive Chef or Sous Chef in a reputed hotel/restaurant. Degree/Diploma in Culinary Arts or Hotel Management. Strong leadership, communication, and organizational skills. Proficiency in kitchen equipment, food cost control, and kitchen software systems. Passion for food excellence, innovation, and service quality. Knowledge of international cuisines and dietary trends. Working Conditions: Fast-paced and high-pressure kitchen environment. Flexible working hours including weekends and holidays. Standing for long periods and lifting of food items or equipment may be required. Performance Indicators: Guest satisfaction scores related to food. Food cost vs. revenue targets. Staff retention and kitchen discipline. Audit and hygiene compliance results. Job Type: Full-time Pay: ₹40,000.00 - ₹60,000.00 per month Benefits: Food provided Health insurance Paid time off Provident Fund Schedule: Morning shift Rotational shift Work Location: In person

Job Title: Executive Chef Department: Food & Beverage / Kitchen Reports To: General Manager / Director of F&B Location: Kadarpur Base kitchen Job Summary: The Executive Chef is responsible for overseeing the overall kitchen operations, managing kitchen staff, ensuring high culinary standards, and maintaining food cost and safety regulations. This role demands strong leadership, creativity, and operational expertise to deliver exceptional food quality and guest satisfaction. Key Responsibilities: Menu Development & Innovation Design and implement seasonal and creative menus aligned with current food trends. Customize menus for special events and dietary requirements. Kitchen Operations Supervise and coordinate all food preparation activities. Ensure consistency in taste, presentation, and quality of all dishes. Maintain cleanliness and organization of the kitchen area according to HACCP and local health codes. Staff Management Recruit, train, schedule, and evaluate kitchen staff including Sous Chefs, Cooks, and Stewards. Lead daily briefings and ensure team motivation and discipline. Foster a culture of teamwork, safety, and continuous learning. Cost Control & Inventory Manage food costs, portion control, and minimize waste. Oversee inventory management, ordering, and supplier relationships. Monitor kitchen budgets and ensure profitability. Health, Safety & Compliance Enforce food safety and sanitation standards. Maintain compliance with health regulations and company policies. Conduct regular audits and risk assessments. Required Skills & Qualifications: Proven experience as Executive Chef or Sous Chef in a reputed hotel/restaurant. Degree/Diploma in Culinary Arts or Hotel Management. Strong leadership, communication, and organizational skills. Proficiency in kitchen equipment, food cost control, and kitchen software systems. Passion for food excellence, innovation, and service quality. Knowledge of international cuisines and dietary trends. Working Conditions: Fast-paced and high-pressure kitchen environment. Flexible working hours including weekends and holidays. Standing for long periods and lifting of food items or equipment may be required. Performance Indicators: Guest satisfaction scores related to food. Food cost vs. revenue targets. Staff retention and kitchen discipline. Audit and hygiene compliance results. Job Type: Full-time Pay: ₹40,000.00 - ₹60,000.00 per month Benefits: Food provided Health insurance Paid time off Provident Fund Schedule: Morning shift Rotational shift Work Location: In person

Job Title: Chef de Partie (CDP) – Indian Cuisine Department: Kitchen – Bulk Production Location: Gurgaon Sector -63A Reports To: Sous Chef / Head Chef Industry: Food Services / Catering / Hospitality Job Summary: We are seeking a skilled and experienced Indian CDP to join our bulk kitchen team. The ideal candidate will have strong expertise in Indian cuisine and experience in large-scale food preparation for catering, corporate meals, or institutional food service. You will be responsible for managing a section of the kitchen, ensuring quality, consistency, and hygiene are maintained in all food produced. Key Responsibilities: Prepare, cook, and present high-quality Indian dishes in large quantities as per production requirements. Supervise and guide Commis and junior kitchen staff in your section. Ensure consistency in taste, presentation, and portion control in every batch. Follow and maintain standard recipes, food safety procedures, and hygiene standards (FSSAI compliant). Assist in planning daily mise en place and bulk cooking schedules. Monitor stock levels and communicate shortages or requirements to the Sous Chef. Minimize food wastage through proper storage and portion control. Maintain cleanliness and organization of your section and adhere to kitchen SOPs. Assist in inventory checks and FIFO (First In First Out) stock rotation. Work closely with other kitchen sections to ensure timely and efficient meal preparation. Train and mentor junior staff on traditional Indian cooking methods and techniques. Requirements: Minimum 3–5 years of experience in Indian cuisine, preferably in a bulk or industrial kitchen setup. Strong knowledge of regional Indian dishes (North Indian, South Indian, etc.). Ability to handle large-scale production efficiently. Experience in using commercial kitchen equipment. Basic understanding of kitchen budgeting and yield management is a plus. Good communication and team management skills. Certification in Food Safety or Culinary Arts (preferred). Working Conditions: Fast-paced, high-volume kitchen environment. Flexibility to work in shifts, including weekends and holidays. Physically fit to stand for long hours and lift kitchen materials when needed. Salary: 22000 - 30000 Benefits: Meals / PF / ESI /Accommodation To proceed, please fill out the following form and return it to us: Google Form https://forms.gle/nb8Cu5S5FP7DKy7y9 Note: Do the copy link and paste on URL Job Type: Full-time Pay: ₹22,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person

Job Title: Chef de Partie (CDP) – Indian Cuisine Department: Kitchen – Bulk Production Location: Gurgaon Sector -63A Reports To: Sous Chef / Head Chef Industry: Food Services / Catering / Hospitality Job Summary: We are seeking a skilled and experienced Indian CDP to join our bulk kitchen team. The ideal candidate will have strong expertise in Indian cuisine and experience in large-scale food preparation for catering, corporate meals, or institutional food service. You will be responsible for managing a section of the kitchen, ensuring quality, consistency, and hygiene are maintained in all food produced. Key Responsibilities: Prepare, cook, and present high-quality Indian dishes in large quantities as per production requirements. Supervise and guide Commis and junior kitchen staff in your section. Ensure consistency in taste, presentation, and portion control in every batch. Follow and maintain standard recipes, food safety procedures, and hygiene standards (FSSAI compliant). Assist in planning daily mise en place and bulk cooking schedules. Monitor stock levels and communicate shortages or requirements to the Sous Chef. Minimize food wastage through proper storage and portion control. Maintain cleanliness and organization of your section and adhere to kitchen SOPs. Assist in inventory checks and FIFO (First In First Out) stock rotation. Work closely with other kitchen sections to ensure timely and efficient meal preparation. Train and mentor junior staff on traditional Indian cooking methods and techniques. Requirements: Minimum 3–5 years of experience in Indian cuisine, preferably in a bulk or industrial kitchen setup. Strong knowledge of regional Indian dishes (North Indian, South Indian, etc.). Ability to handle large-scale production efficiently. Experience in using commercial kitchen equipment. Basic understanding of kitchen budgeting and yield management is a plus. Good communication and team management skills. Certification in Food Safety or Culinary Arts (preferred). Working Conditions: Fast-paced, high-volume kitchen environment. Flexibility to work in shifts, including weekends and holidays. Physically fit to stand for long hours and lift kitchen materials when needed. Salary: 22000 - 30000 Benefits: Meals / PF / ESI /Accommodation To proceed, please fill out the following form and return it to us: Google Form https://forms.gle/nb8Cu5S5FP7DKy7y9 Note: Do the copy link and paste on URL Job Type: Full-time Pay: ₹22,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person