Customer service : Greet customers, explain specials, answer menu questions, and provide excellent customer service Taking orders : Take orders for food and drinks from customers, and relay them to the kitchen Serving food and drinks : Deliver food and drinks to customers Handling payments : Handle cash and credit card transactions, and balance the cash drawer at the end of the shift Keeping the dining room clean : Work as part of a team to keep the dining room clean and organized Memorizing the menu : Memorize the menu and offer recommendations to upsell appetizers, desserts, or drinks Helping open and close the facility : Help open and close the facility Monitoring inventory levels : Monitor inventory levels and restock as needed Assisting in training : Assist in the hiring and training of new waitstaff Job Type: Full-time Pay: From ₹9,000.00 per month Benefits: Food provided Work Location: In person
Customer service : Greet customers, explain specials, answer menu questions, and provide excellent customer service Taking orders : Take orders for food and drinks from customers, and relay them to the kitchen Serving food and drinks : Deliver food and drinks to customers Handling payments : Handle cash and credit card transactions, and balance the cash drawer at the end of the shift Keeping the dining room clean : Work as part of a team to keep the dining room clean and organized Memorizing the menu : Memorize the menu and offer recommendations to upsell appetizers, desserts, or drinks Helping open and close the facility : Help open and close the facility Monitoring inventory levels : Monitor inventory levels and restock as needed Assisting in training : Assist in the hiring and training of new waitstaff Job Type: Full-time Pay: From ₹9,000.00 per month Benefits: Food provided Work Location: In person
Key responsibilities Menu Development: Design menus that are creative, seasonally relevant, and visually appealing, while also meeting the restaurant's concept and profitability goals. Kitchen Management: Oversee the daily operations of the kitchen, including managing staff schedules, inventory, ordering supplies, and maintaining equipment. Staff Supervision: Hire, train, and manage the culinary team, which includes sous chefs, line cooks, and prep cooks. Conduct staff evaluations and provide feedback to foster a positive work environment. Quality and Sanitation: Maintain high standards for food quality, presentation, and safety by monitoring food preparation and ensuring strict adherence to health and sanitation regulations. Budget and Cost Control: Manage the kitchen budget, monitor food costs, and implement strategies to minimize waste and control expenses. Vendor Relations: Build and maintain relationships with suppliers to ensure high-quality ingredients are sourced at competitive prices. Collaboration: Work with front-of-house staff, such as the restaurant manager, to ensure smooth communication and a positive guest dining experience. Qualifications and skills Culinary Skills: Expertise in a wide range of culinary techniques and a passion for creating innovative dishes. Leadership: Ability to lead and motivate a team in a fast-paced environment. Business Acumen: Strong understanding of financial management, including budgeting, cost control, and pricing. Creativity: A talent for designing unique and memorable menus. Organization: Excellent organizational skills for managing inventory, schedules, and daily operations. Communication: Strong communication skills to collaborate effectively with staff and management. Job Type: Full-time Pay: Up to ₹50,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person Expected Start Date: 15/12/2025
Key responsibilities Menu Development: Design menus that are creative, seasonally relevant, and visually appealing, while also meeting the restaurant's concept and profitability goals. Kitchen Management: Oversee the daily operations of the kitchen, including managing staff schedules, inventory, ordering supplies, and maintaining equipment. Staff Supervision: Hire, train, and manage the culinary team, which includes sous chefs, line cooks, and prep cooks. Conduct staff evaluations and provide feedback to foster a positive work environment. Quality and Sanitation: Maintain high standards for food quality, presentation, and safety by monitoring food preparation and ensuring strict adherence to health and sanitation regulations. Budget and Cost Control: Manage the kitchen budget, monitor food costs, and implement strategies to minimize waste and control expenses. Vendor Relations: Build and maintain relationships with suppliers to ensure high-quality ingredients are sourced at competitive prices. Collaboration: Work with front-of-house staff, such as the restaurant manager, to ensure smooth communication and a positive guest dining experience. Qualifications and skills Culinary Skills: Expertise in a wide range of culinary techniques and a passion for creating innovative dishes. Leadership: Ability to lead and motivate a team in a fast-paced environment. Business Acumen: Strong understanding of financial management, including budgeting, cost control, and pricing. Creativity: A talent for designing unique and memorable menus. Organization: Excellent organizational skills for managing inventory, schedules, and daily operations. Communication: Strong communication skills to collaborate effectively with staff and management. Job Type: Full-time Pay: Up to ₹50,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person Expected Start Date: 15/12/2025