Job Type: Full-Time Reports to: MD Position Summary: We are looking for an experienced, detail-oriented, and proactive Kitchen Manager to lead our back-of-house operations. The Kitchen Manager will be responsible for maintaining the highest standards of food quality, safety, cleanliness, and team performance. This role demands strong leadership, excellent organizational skills, and a deep understanding of kitchen operations in a high-volume environment. The ideal candidate is passionate about food, skilled in staff development, and committed to delivering an exceptional dining experience through efficient kitchen management. Key Responsibilities: Kitchen Operations & Food Quality Supervise all kitchen activities, ensuring timely and consistent food preparation and presentation Implement and maintain food production systems and standards, ensuring all dishes meet quality and consistency benchmarks Work closely with the Executive Chef or General Manager to develop and update menus based on seasonality, trends, and customer feedback Ensure compliance with portion sizes, cooking methods, and recipes Conduct regular food tastings and kitchen audits Staff Supervision & Development Hire, train, schedule, and manage back-of-house staff including line cooks, prep cooks, dishwashers, and kitchen assistants Provide ongoing coaching, performance feedback, and corrective action as needed Foster a team-oriented, respectful, and inclusive kitchen culture Maintain accurate staffing levels and manage labor budgets Inventory & Cost Control Manage ordering, receiving, and inventory of food, supplies, and kitchen equipment Monitor food costs, waste, and usage to ensure profitability Negotiate with vendors and suppliers to ensure high-quality ingredients at the best possible prices Conduct regular inventory audits and ensure accurate record-keeping Health, Safety & Sanitation Maintain strict compliance with local, state, and federal health regulations (e.g., food handling, sanitation, hygiene) Ensure all kitchen areas, storage rooms, and equipment are cleaned and sanitized according to standards Conduct regular safety drills and equipment checks to minimize risk and downtime Train staff on safe food handling and emergency procedures Collaboration & Communication Work closely with the front-of-house team to ensure seamless communication and service flow Participate in management meetings to align kitchen goals with overall business objectives Address guest complaints or concerns related to food in a professional and timely manner Qualifications & Skills: 3–5 years of experience as a Kitchen Manager, Sous Chef, or similar leadership role in a commercial kitchen Proven ability to manage kitchen staff, maintain high standards, and operate efficiently in a fast-paced environment Strong knowledge of commercial kitchen equipment and safety procedures Proficiency in inventory control, food costing, and labor management ServSafe certification (or equivalent) required; Food Manager Certification preferred Excellent leadership, interpersonal, and communication skills Ability to lift up to 50 lbs and stand for long periods Preferred Attributes: Culinary degree or certification Experience in [insert type of cuisine: fine dining, casual dining, fast-casual, catering, institutional, etc.] Tech-savvy, with experience using restaurant POS systems and inventory software Benefits: Competitive salary and performance-based bonuses Paid time off and holidays Health, dental, and vision insurance (if applicable) Staff meals and discounts Opportunities for professional development and career growth Supportive, team-oriented work environment How to Apply: Please submit your resume, a brief cover letter, and references to Juniorkuppannahosur@gmail.com. Include any relevant certifications or portfolio items that showcase your kitchen management experience. Job Type: Full-time Pay: ₹35,000.00 - ₹45,000.00 per month Benefits: Cell phone reimbursement Commuter assistance Flexible schedule Food provided Health insurance Leave encashment Provident Fund Schedule: Fixed shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Hosur, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Hiring knowledge Education: Bachelor's (Preferred) Experience: head chef: 3 years (Required) Language: Hindi (Required) License/Certification: HACCP (Required) Location: Hosur, Tamil Nadu (Preferred) Shift availability: Day Shift (Required) Work Location: In person Application Deadline: 09/07/2025
Job Type: Full-Time Reports to: MD Position Summary: We are looking for an experienced, detail-oriented, and proactive Kitchen Manager to lead our back-of-house operations. The Kitchen Manager will be responsible for maintaining the highest standards of food quality, safety, cleanliness, and team performance. This role demands strong leadership, excellent organizational skills, and a deep understanding of kitchen operations in a high-volume environment. The ideal candidate is passionate about food, skilled in staff development, and committed to delivering an exceptional dining experience through efficient kitchen management. Key Responsibilities: Kitchen Operations & Food Quality Supervise all kitchen activities, ensuring timely and consistent food preparation and presentation Implement and maintain food production systems and standards, ensuring all dishes meet quality and consistency benchmarks Work closely with the Executive Chef or General Manager to develop and update menus based on seasonality, trends, and customer feedback Ensure compliance with portion sizes, cooking methods, and recipes Conduct regular food tastings and kitchen audits Staff Supervision & Development Hire, train, schedule, and manage back-of-house staff including line cooks, prep cooks, dishwashers, and kitchen assistants Provide ongoing coaching, performance feedback, and corrective action as needed Foster a team-oriented, respectful, and inclusive kitchen culture Maintain accurate staffing levels and manage labor budgets Inventory & Cost Control Manage ordering, receiving, and inventory of food, supplies, and kitchen equipment Monitor food costs, waste, and usage to ensure profitability Negotiate with vendors and suppliers to ensure high-quality ingredients at the best possible prices Conduct regular inventory audits and ensure accurate record-keeping Health, Safety & Sanitation Maintain strict compliance with local, state, and federal health regulations (e.g., food handling, sanitation, hygiene) Ensure all kitchen areas, storage rooms, and equipment are cleaned and sanitized according to standards Conduct regular safety drills and equipment checks to minimize risk and downtime Train staff on safe food handling and emergency procedures Collaboration & Communication Work closely with the front-of-house team to ensure seamless communication and service flow Participate in management meetings to align kitchen goals with overall business objectives Address guest complaints or concerns related to food in a professional and timely manner Qualifications & Skills: 3–5 years of experience as a Kitchen Manager, Sous Chef, or similar leadership role in a commercial kitchen Proven ability to manage kitchen staff, maintain high standards, and operate efficiently in a fast-paced environment Strong knowledge of commercial kitchen equipment and safety procedures Proficiency in inventory control, food costing, and labor management ServSafe certification (or equivalent) required; Food Manager Certification preferred Excellent leadership, interpersonal, and communication skills Ability to lift up to 50 lbs and stand for long periods Preferred Attributes: Culinary degree or certification Experience in [insert type of cuisine: fine dining, casual dining, fast-casual, catering, institutional, etc.] Tech-savvy, with experience using restaurant POS systems and inventory software Benefits: Competitive salary and performance-based bonuses Paid time off and holidays Health, dental, and vision insurance (if applicable) Staff meals and discounts Opportunities for professional development and career growth Supportive, team-oriented work environment How to Apply: Please submit your resume, a brief cover letter, and references to Juniorkuppannahosur@gmail.com. Include any relevant certifications or portfolio items that showcase your kitchen management experience. Job Type: Full-time Pay: ₹35,000.00 - ₹45,000.00 per month Benefits: Cell phone reimbursement Commuter assistance Flexible schedule Food provided Health insurance Leave encashment Provident Fund Schedule: Fixed shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Hosur, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Hiring knowledge Education: Bachelor's (Preferred) Experience: head chef: 3 years (Required) Language: Hindi (Required) License/Certification: HACCP (Required) Location: Hosur, Tamil Nadu (Preferred) Shift availability: Day Shift (Required) Work Location: In person Application Deadline: 09/07/2025
Office Assistant Recruitment Details 1. Job Title Office Assistant 2. Department Administration/Operations Support 3. Job Purpose To provide administrative, clerical, and operational support to ensure smooth functioning of daily office activities. 4. Key Responsibilities Handling phone calls, emails, and correspondence. Managing files, records, and documents (physical & digital). Assisting with scheduling meetings, appointments, and travel arrangements. Maintaining office supplies and inventory. Supporting HR and accounts with basic administrative tasks. Greeting and assisting visitors/clients in a professional manner. Coordinating with vendors, couriers, and service providers. Ensuring cleanliness and orderliness of the office environment. Preparing simple reports, letters, and presentations when required. Handling petty cash, billing follow-ups, and expense records (if applicable). 5. Skills & Competencies Required Strong communication skills (oral & written). Basic computer knowledge (MS Office, Email, Internet). Organizational and multitasking ability. Attention to detail and accuracy. Problem-solving and adaptability. Professional appearance and positive attitude. 6. Qualification Minimum: 12th Pass / Graduate preferred. Certification in office administration or computer skills is an added advantage. 7. Experience Freshers can apply. 1–2 years of office/administrative experience preferred. 8. Employment Type Full-time / Part-time (as per requirement). Regular office hours (e.g., 9:30 AM – 6:30 PM, Monday to Saturday). 9. Salary Range Based on qualification & experience. Usual industry standard for entry-level office assistant roles. 10. Recruitment Process Application Screening – Shortlisting resumes. Initial Interview – HR / Admin round (communication, attitude, basic knowledge). Technical/Skill Test (if needed – typing speed, MS Office test). Final Interview – Department head / Management. Offer Letter & Onboarding – Joining formalities. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Cell phone reimbursement Commuter assistance Flexible schedule Food provided Health insurance Leave encashment Provident Fund Ability to commute/relocate: Hosur, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required) Education: Bachelor's (Preferred) Experience: office assistant : 3 years (Required) Language: Hindi (Required) Location: Hosur, Tamil Nadu (Required) Shift availability: Day Shift (Required) Work Location: In person