Company Name: Haldiram Prabhuji Position: Counter Staff Employment Type: Direct Company Payroll Target & Sales: No Target, No Sales Job Criteria: Minimum Qualification: 10th Pass Gender: Male Candidates Only Skills Required: Basic Computer Knowledge Salary & Benefits: Fixed Salary: ₹10,000 In-Hand Additional Facilities: ESIC PF Food & Accommodation Provided Weekly One Day Off Work Schedule: Duty Time: 12 Hours Daily Job Location: Available in: All Over Kolkata & Patna
TDS GST Balance Sheet MIS-reporting Daly communication with CEO,MD & team ERP
Commi 2: Responsibilities: Food Preparation and Cooking: Assisting in the preparation of ingredients, including butchery, filleting fish, and preparing meat cuts. Executing basic cooking tasks such as sautéing, frying, grilling, and baking. Following recipes and guidelines provided by senior chefs to ensure consistency and quality in dishes. Station Management: Managing specific sections of the kitchen (e.g., appetizers, sauces, grill) under the supervision of senior chefs. Ensuring all items prepared at the station meet the restaurant's standards for taste, presentation, and portion size. Quality Control: Monitoring and maintaining the quality of ingredients used in preparation. Checking the freshness and proper storage of perishable items. Cleaning and Sanitation: Maintaining cleanliness and sanitation standards in their assigned work areas. Ensuring kitchen equipment, utensils, and work surfaces are clean and sanitized. Team Collaboration: Working closely with other members of the kitchen team to ensure smooth operation during service. Communicating effectively with chefs and kitchen staff to coordinate tasks and maintain efficiency. Learning and Development: Continuing to learn and develop culinary skills under the guidance of senior chefs. Taking initiative to expand knowledge of different cooking techniques and recipes. Adherence to Health and Safety Standards: Following health and safety regulations and procedures at all times. Being aware of potential hazards in the kitchen environment and taking precautions to prevent accidents. Overall, a commis 2 plays a pivotal role in the kitchen brigade by assisting in food preparation, cooking, and maintaining kitchen hygiene while continuing to learn and grow as a culinary professional. Their contributions help ensure the smooth operation and high standards of the kitchen.
NEED TO WASH DISH KITCHEN
Factory Supervise, Factory Production, Stuff Management, House Keeping, Supervise the maintenance,
Job Description 1 Develop and execute the company's eCommerce strategy to drive online sales and growth. 2 Manage and update the eCommerce website, ensuring a seamless user experience and optimizing for conversion. 3 Oversee the product catalog, including adding new products, updating existing products. 4 Analyze web traffic and user behavior using tools like Google Analytics to improve site performance and customer experience. 5 Coordinate with the marketing team to create and implement online promotional campaigns, including email marketing, social media, and PPC advertising. 6 Monitor and report on key performance indicators (KPIs) and sales performance, making recommendations for improvement. 7 Manage relationships with third-party vendors, such as payment processors, logistics providers, and digital marketing agencies. 8 Ensure the website is secure, up-to-date, and compliant with relevant regulations and standards. 9 Stay up-to-date with the latest trends and technologies in eCommerce and digital marketing. 10 Check every day Website order Settlement Amount. 11 Check every day Website order payment value is done or not. 12 Check Website order pick up and delivery is done or not . 13 Create manually AWB no (if needed). 14 Send tracking code (order person). 15 Cordinate digital marketing team for upcomming changes and on going work . 16 Check PIN Code Coverage. 17 Create monthly order sales report. 18 Create refund process.(website order). 19 Handle Ecom express Billing system. 20 Handle Website design and backend . 21 Handle website order. 22 Develop and execute digital marketing strategies across various channels including SEO, SEM, social media, email, and content marketing. 23 Manage and optimize online marketing campaigns to drive traffic, engagement, and conversions. 24 Analyze and report on campaign performance, using data to inform strategy and make adjustments as needed. 25 Oversee the creation and distribution of engaging digital content, including blog posts, social media updates, and email newsletters. 26 Collaborate with internal teams and external agencies to ensure marketing initiatives are aligned with business goals. 27 Stay up-to-date with the latest digital marketing trends and technologies, and implement best practices. 28 Manage the digital marketing budget, ensuring efficient allocation of resources and maximum ROI. 29 Monitor and manage the company’s social media presence, engaging with followers and responding to inquiries. 30 Develop and implement strategies to optimize Q- commerce operations, ensuring timely and efficient delivery. 31 Oversee the entire order fulfillment process, from order receipt to delivery, ensuring high customer satisfaction. 32 Collaborate with the marketing team to create and manage promotional campaigns aimed at increasing order volume. 33 Analyze operational performance data to identify areas for improvement and implement solutions. 34 Manage relationships with delivery partners and negotiate terms to ensure service quality and cost efficiency. 35 Ensure compliance with all relevant regulations and company policies regarding delivery and logistics. 36 Monitor and respond to customer feedback, addressing any issues promptly to maintain a high level of service. 37 Stay informed about industry trends and innovations in QCommerce to keep the company competitive. 38 Handle Zomato And Swiggy Onboarding system. 39 Handle Zomato And Swiggy online order and Dashboard. 40 Check and upload weekly Swiggy invoice. 41 Check and upload Zomato invoice. 42 Create and add new store ( Swiggy and Zomato) . 43 Check all storeonline status (Swiggy and Zomato). 44 Handle Urban piper Software. 45 Handle Urban piper billing system. 46 Create daily Zomato and Swiggy work report.
Required driver, Age between-25-40 Male Min-12 to graduate Can read English Salary-20000/-Cash in Hand 12hrs duty. OT(after 12 duty hrs) for local-lunch provide for outsider-Fooding & Lodging will be provided.
Counter Sales, Age between-20-45 Both Min-12 to graduate Can read English Salary- upto 14000/-
Experience-Min-3years in same field. Skilled: 1.Photo Shop 2.Coral Draw 3.Illustrator. 4.Adobe reader. CTC-22K-25K
Looking for "Raw Material Purchase Executive or Manager"-FMCG Must have experience in same field. Language preference- Hindi, Bengali, English. Min-3 to 5yrs experience. CTC-25K-30K
Staff Management: Supervising and motivating staff: This includes delegating tasks, providing guidance, and ensuring employees are working efficiently. Scheduling and time management: Creating work schedules, managing staff availability, and ensuring adequate coverage. Training and development: Onboarding new employees, providing ongoing training, and identifying areas for improvement. Performance management: Conducting performance reviews, providing feedback, and addressing any performance issues. Operational Management: Maintaining quality standards: Ensuring food preparation, presentation, and service meet the restaurant's standards. Inventory management: Monitoring stock levels, ordering supplies, and managing inventory rotation. Ensuring health and safety compliance: Implementing and enforcing food safety regulations, maintaining cleanliness, and addressing potential hazards. Customer service: Responding to customer inquiries, resolving complaints, and ensuring a positive dining experience. Cash handling and reporting: Overseeing financial transactions, managing cash flow, and preparing reports. Other Responsibilities: Communication: Effectively communicating with staff, customers, and management. Problem-solving: Addressing and resolving issues that arise during daily operations. Collaboration: Working with other departments (e.g., kitchen, management) to ensure smooth operations. Maintaining a positive work environment: Promoting teamwork, professionalism, and a positive attitude. In essence, the restaurant supervisor acts as a leader, manager, and problem-solver, ensuring that the restaurant operates efficiently, provides excellent service, and maintains high standards of quality and safety.
Commi 1: Responsibilities: Food Preparation: Assisting in the preparation of ingredients, such as peeling, chopping, and cutting vegetables, meats, and other food items. Weighing and measuring ingredients according to recipes. Preparing sauces, dressings, and other components of dishes. Cooking Tasks: Cooking and preparing simple dishes under the supervision of senior chefs. Operating kitchen equipment such as stoves, ovens, grills, and fryers. Monitoring cooking processes to ensure food is cooked properly and at the right temperature. Cleaning and Organization: Maintaining cleanliness and hygiene in the kitchen area, including washing dishes, sanitizing surfaces, and disposing of kitchen waste. Organizing and storing ingredients and kitchen supplies. Assistance and Learning: Following recipes and instructions from senior chefs. Learning culinary techniques and gaining experience in different cooking methods. Teamwork: Collaborating with other kitchen staff members to ensure smooth operations and timely service. Communicating effectively with team members to coordinate tasks and maintain kitchen efficiency. Overall, a commis 1 plays a crucial role in supporting the kitchen brigade, learning essential culinary skills, and contributing to the preparation of high-quality dishes served to customers. Commi 2: Responsibilities: Food Preparation and Cooking: Assisting in the preparation of ingredients, including butchery, filleting fish, and preparing meat cuts. Executing basic cooking tasks such as sautéing, frying, grilling, and baking. Following recipes and guidelines provided by senior chefs to ensure consistency and quality in dishes. Station Management: Managing specific sections of the kitchen (e.g., appetizers, sauces, grill) under the supervision of senior chefs. Ensuring all items prepared at the station meet the restaurant's standards for taste, presentation, and portion size. Quality Control: Monitoring and maintaining the quality of ingredients used in preparation. Checking the freshness and proper storage of perishable items. Cleaning and Sanitation: Maintaining cleanliness and sanitation standards in their assigned work areas. Ensuring kitchen equipment, utensils, and work surfaces are clean and sanitized. Team Collaboration: Working closely with other members of the kitchen team to ensure smooth operation during service. Communicating effectively with chefs and kitchen staff to coordinate tasks and maintain efficiency. Learning and Development: Continuing to learn and develop culinary skills under the guidance of senior chefs. Taking initiative to expand knowledge of different cooking techniques and recipes. Adherence to Health and Safety Standards: Following health and safety regulations and procedures at all times. Being aware of potential hazards in the kitchen environment and taking precautions to prevent accidents. Overall, a commis 2 plays a pivotal role in the kitchen brigade by assisting in food preparation, cooking, and maintaining kitchen hygiene while continuing to learn and grow as a culinary professional. Their contributions help ensure the smooth operation and high standards of the kitchen. Commi 3: Responsibilities: Advanced Food Preparation: Handling more complex tasks in food preparation, such as preparing intricate sauces, advanced pastry work, and specialized dishes. Demonstrating proficiency in knife skills, portioning, and presentation techniques. Cooking Responsibilities: Assisting in cooking and preparing dishes across different sections of the kitchen. Operating kitchen equipment and appliances with greater independence and skill. Menu Development Support: Contributing ideas and suggestions for menu items, especially within their area of expertise. Assisting senior chefs in testing and refining recipes for new dishes. Quality Assurance: Ensuring that all dishes prepared meet the restaurant's standards for taste, presentation, and consistency. Participating in tasting sessions and providing feedback on food quality. Supervisory Support: Providing guidance and support to commis 1 and 2 chefs in their daily tasks. Assisting in training new kitchen staff and ensuring they adhere to kitchen procedures and standards. Inventory Management: Monitoring and controlling inventory levels of ingredients and supplies in their assigned area. Notifying senior chefs of any shortages or discrepancies. Health and Safety Compliance: Maintaining cleanliness and sanitation standards in their work area and ensuring all kitchen staff follow hygiene protocols. Adhering to health and safety regulations to create a safe working environment. Team Collaboration: Working closely with other chefs and kitchen staff to ensure smooth operation during service. Communicating effectively with team members to coordinate tasks and maintain efficiency. Continuous Learning and Development: Continuously improving culinary skills and knowledge through training opportunities and practical experience. Staying updated on food trends, techniques, and industry developments. Overall, a commis 3 plays a critical role in the kitchen brigade by taking on more responsibilities in food preparation, cooking, quality control, and team support. They contribute to the overall success of the kitchen by maintaining high standards of food quality, consistency, and kitchen efficiency.
*_Urgent Requirement_* *_Payroll_* - R Debi Staffing Services Pvt Ltd *_Company Name_*🏬 - Gokul Shree *_Designation_* - Cashier *_Criteria_* 👱♂️ - Tally Know Must *_Qualification_* - Graduate Minimum *_Gender_* 🙋♂️- Male Candidate Only *_Fixed Salary_* - 12k to 13k In Hand *_Duty_* - 11Hours *_Duty Time_* - 07:00 a.m. to 06:00 p.m. *_Weekly One Day Off _* *_Job Location_* - New Alipore *_Total Vacancy_* - 2Nos *_Interview Address_*👇 6291909614, 9147709774, 7439515357 *_Office Address_* - 1/G Khudiram Bose Sarani, Saltee Plaza, 6th floor, Room No :- 607, Cabin No :- M2, Near Nagerbazar, Kolkata - 700080
Looking for Commi 1,2 3-south Indian, North Indian,& Helper for our Ballygunge Restaurant cum retail store. Male
Job Responsibilities: 1. Manage the appointment, schedule, meetings. 2. Manage the travel arrangements domestic & international, visa & hotel booking. 3. Handing JMD correspondence incoming & outgoing, communicate with HOD’s & other members as instructed. 4. Maintain office system, including, data management & filing. 5. Take calls, enquiries, requests & deal with them when appropriate. 6. Assist JMD in New development of work, follow-up action, Coordination with vendors, customers & Business associates. 7. Produce documents, briefing papers, report of departments & presentations for the director. 8. Organize meetings and ensure that JMD is well prepared for those meetings, preparing agendas, pre-meeting briefings and meeting papers. 9. Co-ordination with all H.O. Ds & Dept. on behalf of JMD about progress of work and updates. 10. Any other duties as may be reasonably required by the JMD. 11. Meet & greet visitors, guest at all levels of seniority. Skills: · Impeccable written and oral communication skills. · Hardworking & Challenging. · Travel oriented. · Must have computer knowledge-EXCEL, MS word. · Strong sense of responsibility and ability to complete tasks with less supervision. Gender-Male Preferred Job Type: Full-time Location- Kolkata
Standard Operating Procedure (SOP) Title: Business Development Manager – General Trade (FMCG) Department: Sales & Distribution Reports To: Regional Sales Manager / Head of Sales Prepared By: [Your Name] Date: [Insert Date] 1. Objective To establish and manage an effective distribution and sales system in the General Trade channel for the assigned territory, ensuring achievement of sales targets, market expansion, and brand visibility in the FMCG category. 2. Scope This SOP applies to all activities conducted by the Business Development Manager (BDM) – General Trade in the FMCG sector, including sales planning, distribution management, market execution, and team coordination. 3. Responsibilities 3.1 Sales Planning & Target Achievement Develop monthly, quarterly, and annual sales targets in line with company goals. Analyze market trends and historical data to forecast demand. Allocate targets to sales executives and distributors. Monitor daily/weekly/monthly performance and implement corrective actions. 3.2 Channel Development & Distribution Management Identify, appoint, and manage distributors for territory coverage. Ensure adequate stock availability and timely order processing. Monitor distributor ROI and take action to improve channel profitability. Conduct distributor audits and ensure compliance with company standards. 3.3 Retailer Management Ensure effective retail coverage through sales representatives. Conduct market visits and engage with key retailers to gather insights. Execute in-store promotions, POS material placement, and branding. Address retailer grievances and improve service levels. 3.4 Team Management Recruit, train, and manage Sales Representatives (SRs) or Territory Sales Officers (TSOs),Area Sales Executive (ASEs) Conduct regular performance reviews and on-field coaching. Drive discipline, productivity, and motivation within the team. Ensure usage and compliance of sales automation tools (e.g., DMS, SFA). 3.5 Reporting & Analytics Submit daily/weekly/monthly sales reports to senior management. Analyze sales performance, product movement, and competition activity. Provide input on pricing, schemes, and promotional strategies. 4. Process Flow Step Activity Responsible Frequency 1 Target Setting BDM + Sales Head Monthly 2 Distributor Review BDM Monthly 3 Market Visit Plan BDM Weekly 4 Sales Review with Team BDM Weekly 5 Retailer Feedback Collection BDM / SRs Ongoing 6 Reporting & MIS Submission BDM Daily/Weekly 5. Key Performance Indicators (KPIs) Sales Target Achievement (%) Distributor Fill Rate & Service Level Numeric & Weighted Distribution Retail Coverage & Strike Rate Sales Executive Productivity Market Execution Score (Visibility, Display, Stock availability) New Outlet Addition & Market Expansion 6. Tools & Resources Sales Force Automation (SFA) App Distribution Management System (DMS) Trade Scheme Tracker Market Visit Checklist Sales Dashboard/MIS Templates 7. Compliance & Code of Conduct Ensure adherence to company policies, ethical standards, and safety guidelines. Avoid channel conflicts, unethical promotions, or unfair trade practices. Maintain confidentiality of business data.
Looking for South Indian Commi-2,Experience in dose ,Idle, Uthappam, Sambar making. Immediate join.