Job Summary: Commis Commis - Chinese Cuisine Chef is responsible for the daily food preparation and execution of duties assigned by superiors to ensure that the restaurant’s standards and quality are met. This role involves following instructions from immediate supervisors, coordinating with the Sous Chef, supervising junior chefs or commis, and maintaining high standards of food quality and safety. Key Responsibilities: Daily Food Preparation: Prepare and cook Chinese dishes according to the restaurant’s menu and standards. Ensure that all food is prepared and presented in a timely manner. Coordination and Supervision: Coordinate daily tasks with the Sous Chef to ensure smooth kitchen operations. Supervise junior chefs or commis, providing guidance and support as needed. Quality Control: Estimate daily production needs and adjust recipes and quantities accordingly. Check the quality of raw and cooked food products to ensure they meet the restaurant’s standards. Equipment Management: Operate and maintain all kitchen equipment, reporting any malfunctions or maintenance needs. Ensure that equipment is used correctly and safely. Communication and Teamwork: Foster effective communication between kitchen staff and maintain a secure and friendly working environment. Establish and maintain good inter-departmental working relationships. Menu and Cost Management: Utilize excellent knowledge of menu creation to maintain quality while controlling costs in a high-volume food business. Assist in the development of new dishes and menu items as required. Hygiene and Safety: Ensure personal responsibility for hygiene, safety, and the correct use of equipment and utensils. Adhere to all health and safety regulations to provide a safe working environment. Deadline Management: Produce own work in accordance with deadlines and assist in motivating others to achieve set goals. Qualifications: Proven experience in Chinese cuisine, with a strong knowledge of traditional and contemporary dishes. Experience in a supervisory role within a kitchen environment. Ability to estimate production needs and ensure food quality. Strong understanding of equipment operation, maintenance, and safety protocols. Excellent communication skills and ability to work collaboratively with a team. Demonstrated ability to create and manage menus, control costs, and maintain quality standards. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Supplemental Pay: Overtime pay Performance bonus Yearly bonus Ability to commute/relocate: Kottayam, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Cooking: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person
Job Summary: Commis Commis - Chinese Cuisine Chef is responsible for the daily food preparation and execution of duties assigned by superiors to ensure that the restaurant’s standards and quality are met. This role involves following instructions from immediate supervisors, coordinating with the Sous Chef, supervising junior chefs or commis, and maintaining high standards of food quality and safety. Key Responsibilities: Daily Food Preparation: Prepare and cook Chinese dishes according to the restaurant’s menu and standards. Ensure that all food is prepared and presented in a timely manner. Coordination and Supervision: Coordinate daily tasks with the Sous Chef to ensure smooth kitchen operations. Supervise junior chefs or commis, providing guidance and support as needed. Quality Control: Estimate daily production needs and adjust recipes and quantities accordingly. Check the quality of raw and cooked food products to ensure they meet the restaurant’s standards. Equipment Management: Operate and maintain all kitchen equipment, reporting any malfunctions or maintenance needs. Ensure that equipment is used correctly and safely. Communication and Teamwork: Foster effective communication between kitchen staff and maintain a secure and friendly working environment. Establish and maintain good inter-departmental working relationships. Menu and Cost Management: Utilize excellent knowledge of menu creation to maintain quality while controlling costs in a high-volume food business. Assist in the development of new dishes and menu items as required. Hygiene and Safety: Ensure personal responsibility for hygiene, safety, and the correct use of equipment and utensils. Adhere to all health and safety regulations to provide a safe working environment. Deadline Management: Produce own work in accordance with deadlines and assist in motivating others to achieve set goals. Qualifications: Proven experience in Chinese cuisine, with a strong knowledge of traditional and contemporary dishes. Experience in a supervisory role within a kitchen environment. Ability to estimate production needs and ensure food quality. Strong understanding of equipment operation, maintenance, and safety protocols. Excellent communication skills and ability to work collaboratively with a team. Demonstrated ability to create and manage menus, control costs, and maintain quality standards. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Supplemental Pay: Overtime pay Performance bonus Yearly bonus Ability to commute/relocate: Kottayam, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Cooking: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person
Helpers For Housekeeping Department Job Types: Full-time, Permanent, Fresher Pay: ₹12,000.00 - ₹16,000.00 per month Benefits: Flexible schedule Food provided Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Yearly bonus Work Location: In person
Helpers For Housekeeping Department Job Types: Full-time, Permanent, Fresher Pay: ₹12,000.00 - ₹16,000.00 per month Benefits: Flexible schedule Food provided Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Yearly bonus Work Location: In person
Core Responsibilities: Food Preparation and Cooking: This includes preparing ingredients, cooking dishes according to recipes, and presenting them with attention to quality and visual appeal. Menu Planning and Development: Creating new dishes, testing recipes, and contributing to menu updates to enhance the dining experience. Quality Control: Ensuring that all dishes meet the restaurant's standards for taste, presentation, and portion control. Kitchen Management: Supervising junior chefs, delegating tasks, and maintaining a smooth and efficient workflow in the kitchen. Hygiene and Safety: Maintaining a clean and organized kitchen, adhering to food safety regulations, and minimizing waste. Inventory Management: Monitoring stock levels, placing orders for ingredients, and managing supplies to avoid shortages. Customer Service: Ensuring timely service for guests and addressing any food-related concerns or requests. Adaptability and Innovation: Being able to adapt to different cooking styles, learn new techniques, and contribute to the restaurant's culinary innovation Specific Skills: Proficiency in Chinese Cuisine: Extensive knowledge of various Chinese cooking techniques, regional specialties, and popular dishes. Knife Skills: Mastery of various cutting techniques for preparing vegetables, meats, and other ingredients. Sauce Making: Ability to prepare a wide range of Chinese sauces, including both classic and modern variations. Wok Skills: Expertise in stir-frying, deep-frying, and other cooking methods using a wok. Teamwork and Communication: Ability to work effectively with other kitchen staff and communicate clearly. Creativity and Presentation: Ability to create visually appealing dishes that are both delicious and aesthetically pleasing. Adaptability to various cooking styles and techniques. . Experience and Qualifications: Years of Experience: Requires 1-5 years of experience as a Chinese chef in a reputable restaurant or hotel. Formal Culinary Training: May require a degree or diploma in culinary arts, specializing in Chinese cuisine. Knowledge of Food Safety and Hygiene: Understanding of food safety regulations and practices. Language Skills: May require proficiency in English for communication with other staff and management. Job Types: Full-time, Permanent, Fresher Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Flexible schedule Food provided Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Yearly bonus Ability to commute/relocate: Kottayam, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Location: Kottayam, Kerala (Preferred) Work Location: In person
Core Responsibilities: Food Preparation and Cooking: This includes preparing ingredients, cooking dishes according to recipes, and presenting them with attention to quality and visual appeal. Menu Planning and Development: Creating new dishes, testing recipes, and contributing to menu updates to enhance the dining experience. Quality Control: Ensuring that all dishes meet the restaurant's standards for taste, presentation, and portion control. Kitchen Management: Supervising junior chefs, delegating tasks, and maintaining a smooth and efficient workflow in the kitchen. Hygiene and Safety: Maintaining a clean and organized kitchen, adhering to food safety regulations, and minimizing waste. Inventory Management: Monitoring stock levels, placing orders for ingredients, and managing supplies to avoid shortages. Customer Service: Ensuring timely service for guests and addressing any food-related concerns or requests. Adaptability and Innovation: Being able to adapt to different cooking styles, learn new techniques, and contribute to the restaurant's culinary innovation Specific Skills: Proficiency in Chinese Cuisine: Extensive knowledge of various Chinese cooking techniques, regional specialties, and popular dishes. Knife Skills: Mastery of various cutting techniques for preparing vegetables, meats, and other ingredients. Sauce Making: Ability to prepare a wide range of Chinese sauces, including both classic and modern variations. Wok Skills: Expertise in stir-frying, deep-frying, and other cooking methods using a wok. Teamwork and Communication: Ability to work effectively with other kitchen staff and communicate clearly. Creativity and Presentation: Ability to create visually appealing dishes that are both delicious and aesthetically pleasing. Adaptability to various cooking styles and techniques. . Experience and Qualifications: Years of Experience: Requires 1-5 years of experience as a Chinese chef in a reputable restaurant or hotel. Formal Culinary Training: May require a degree or diploma in culinary arts, specializing in Chinese cuisine. Knowledge of Food Safety and Hygiene: Understanding of food safety regulations and practices. Language Skills: May require proficiency in English for communication with other staff and management. Job Types: Full-time, Permanent, Fresher Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Flexible schedule Food provided Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Yearly bonus Ability to commute/relocate: Kottayam, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Location: Kottayam, Kerala (Preferred) Work Location: In person
General Workers for a Resort in Kumarakom Job Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹18,000.00 per month Benefits: Flexible schedule Food provided Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Work Location: In person
General Workers for a Resort in Kumarakom Job Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹18,000.00 per month Benefits: Flexible schedule Food provided Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Work Location: In person
Greet customers and hand out menus. Take meal and beverage orders from customers and place these orders in the kitchen. Make menu recommendations and inform patrons of any specials. Deliver meals and beverages to tables when they have been prepared. Check that customers are satisfied with their meal. Prepare the bill for tables when requested. Cash up bills and ensure that the correct amount has been paid. Administer change to tables if needed. Job Type: Full-time Pay: ₹9,000.00 - ₹13,000.00 per month Benefits: Food provided Supplemental Pay: Overtime pay Performance bonus Yearly bonus Ability to commute/relocate: Kodimatha,Kottayam, Kottayam - 686001, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 1 year (Preferred)
Greet customers and hand out menus. Take meal and beverage orders from customers and place these orders in the kitchen. Make menu recommendations and inform patrons of any specials. Deliver meals and beverages to tables when they have been prepared. Check that customers are satisfied with their meal. Prepare the bill for tables when requested. Cash up bills and ensure that the correct amount has been paid. Administer change to tables if needed. Job Type: Full-time Pay: ₹9,000.00 - ₹13,000.00 per month Benefits: Food provided Supplemental Pay: Overtime pay Performance bonus Yearly bonus Ability to commute/relocate: Kodimatha,Kottayam, Kottayam - 686001, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 1 year (Preferred)
Job Summary: Continental Chef Continental Chef is responsible for the daily food preparation and execution of duties assigned by superiors to ensure that the restaurant’s standards and quality are met. This role involves following instructions from immediate supervisors, coordinating with the other Chef, supervising junior chefs or commis, and maintaining high standards of food quality and safety. Key Responsibilities: Daily Food Preparation: Prepare and cook Chinese dishes according to the restaurant’s menu and standards. Ensure that all food is prepared and presented in a timely manner. Coordination and Supervision: Coordinate daily tasks with the Sous Chef to ensure smooth kitchen operations. Supervise junior chefs or commis, providing guidance and support as needed. Quality Control: Estimate daily production needs and adjust recipes and quantities accordingly. Check the quality of raw and cooked food products to ensure they meet the restaurant’s standards. Equipment Management: Operate and maintain all kitchen equipment, reporting any malfunctions or maintenance needs. Ensure that equipment is used correctly and safely. Communication and Teamwork: Foster effective communication between kitchen staff and maintain a secure and friendly working environment. Establish and maintain good inter-departmental working relationships. Menu and Cost Management: Utilize excellent knowledge of menu creation to maintain quality while controlling costs in a high-volume food business. Assist in the development of new dishes and menu items as required. Hygiene and Safety: Ensure personal responsibility for hygiene, safety, and the correct use of equipment and utensils. Adhere to all health and safety regulations to provide a safe working environment. Deadline Management: Produce own work in accordance with deadlines and assist in motivating others to achieve set goals. Qualifications: Proven experience in Chinese cuisine, with a strong knowledge of traditional and contemporary dishes. Experience in a supervisory role within a kitchen environment. Ability to estimate production needs and ensure food quality. Strong understanding of equipment operation, maintenance, and safety protocols. Excellent communication skills and ability to work collaboratively with a team. Demonstrated ability to create and manage menus, control costs, and maintain quality standards. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Leave encashment Paid time off Ability to commute/relocate: Kottayam, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Cooking: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person
Job Title: Asst HR Manager Location: Kottayam Salary: Depending on experience The ideal candidate should have a strong background in human resources, excellent interpersonal skills, and a positive approach to employee relations. Qualification and Skills: · MBA - HR with minimum 3 years of experience preferably in hospitality industry · Proficiency in MS Office · Experience in HotSoft software is a plus Responsibilities Develop and implement human resources policies and procedures in alignment with hotel goals Manage recruitment processes, including sourcing, interviewing, and on boarding new staff Handle employee relations, including conflict resolution and disciplinary actions when necessary Address and resolve employee concerns and grievances Maintain accurate and confidential employee records Frequent visits to be made to the staff quarters to verify if any illegal activities such as alcohol, entertaining unauthorized persons etc are not happening. Apply for the Health Cards and also renew the same in time for all kitchen and service employees. Administer employee benefits and ensure accurate payroll processing Collaborate with department managers to address staffing needs and optimize team structures Ensure compliance with employment laws and regulations including labour laws, ESI,PF etc Manage and improve the working qualities of the departments of this Hotel. Inform the shortages of employees in the various departments to the Management sufficiently early. Search and select suitable candidates and propose them to the Management for interview before any vacancy arises. Ensure that all employees shall be neat, tidy and well dressed in uniforms while on duty. Monitor the performances all the employees of this Hotel Maintain employee punching records, attendance records. Perform duties of clerical nature in the office including time office, to check and post the correct timings of arrival and departure of the employees. Maintain employee profile, gratuity register, bonus register, service records as per the rules. Coordinate with Management in Renewing appointment orders. Job Specification Should have the ability of the following:- a) Intelligence and a capacity for dealing with new problems with energy, initiative and imagination, so as to be able to devise workable solutions. b) For participation in policy making process of the management, the ability to think clearly, practically and with foresight. c) Equitable temperament, with a liking for people, and interest in their problems and ability to win their confidence including ability to convince and persuade. d) Emotional maturity with freedom from moodiness and outbursts of respond of tension without becoming personally involved and upset. e) Skill in communication i.e. Skill in listening and in oral, written expression. Send your CV or call +91 7994445612 Job Type: Full-time Pay: From ₹25,000.00 per month Education: Master's (Preferred) Experience: Payroll: 1 year (Preferred) HR: 1 year (Preferred) total work: 1 year (Preferred) License/Certification: Professional in Human Resources® (Preferred) Work Location: In person
Job Summary: Continental Chef Continental Chef is responsible for the daily food preparation and execution of duties assigned by superiors to ensure that the restaurant’s standards and quality are met. This role involves following instructions from immediate supervisors, coordinating with the other Chef, supervising junior chefs or commis, and maintaining high standards of food quality and safety. Key Responsibilities: Daily Food Preparation: Prepare and cook Chinese dishes according to the restaurant’s menu and standards. Ensure that all food is prepared and presented in a timely manner. Coordination and Supervision: Coordinate daily tasks with the Sous Chef to ensure smooth kitchen operations. Supervise junior chefs or commis, providing guidance and support as needed. Quality Control: Estimate daily production needs and adjust recipes and quantities accordingly. Check the quality of raw and cooked food products to ensure they meet the restaurant’s standards. Equipment Management: Operate and maintain all kitchen equipment, reporting any malfunctions or maintenance needs. Ensure that equipment is used correctly and safely. Communication and Teamwork: Foster effective communication between kitchen staff and maintain a secure and friendly working environment. Establish and maintain good inter-departmental working relationships. Menu and Cost Management: Utilize excellent knowledge of menu creation to maintain quality while controlling costs in a high-volume food business. Assist in the development of new dishes and menu items as required. Hygiene and Safety: Ensure personal responsibility for hygiene, safety, and the correct use of equipment and utensils. Adhere to all health and safety regulations to provide a safe working environment. Deadline Management: Produce own work in accordance with deadlines and assist in motivating others to achieve set goals. Qualifications: Proven experience in Chinese cuisine, with a strong knowledge of traditional and contemporary dishes. Experience in a supervisory role within a kitchen environment. Ability to estimate production needs and ensure food quality. Strong understanding of equipment operation, maintenance, and safety protocols. Excellent communication skills and ability to work collaboratively with a team. Demonstrated ability to create and manage menus, control costs, and maintain quality standards. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Leave encashment Paid time off Ability to commute/relocate: Kottayam, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Cooking: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person