About Le Pondy Le Pondy is a premium beach and lake resort located in Pondicherry, India. The resort is situated at the scenic estuary where the Chunnambar River meets the Bay of Bengal, offering breathtaking views and a tranquil ambiance. It is known for its luxurious accommodations, private beach access, and a variety of recreational facilities. Le Pondy is a preferred destination for travelers seeking relaxation, wellness experiences, and high-end hospitality services. Job Description: Garde Manger (Cold Kitchen Chef)Position Overview The Garde Manger , also known as the Cold Kitchen Chef , is responsible for the preparation, presentation, and storage of all cold dishes in the kitchen. This includes salads, cold appetizers, pâtés, cheeses, dressings, and decorative food platters. The role is crucial in maintaining the quality and freshness of cold dishes and ensuring proper food safety standards. Key Responsibilities1. Food Preparation & Presentation Prepare and present a variety of cold dishes, including salads, sandwiches, charcuterie, terrines, and hors d'oeuvres. Ensure proper portioning, garnishing, and plating of cold foods to maintain aesthetic appeal. Create innovative and visually appealing buffet displays, platters, and canapé arrangements. 2. Food Safety & Hygiene Maintain high standards of cleanliness and hygiene in the cold kitchen section. Ensure proper handling and storage of perishable food items at the correct temperatures. Follow HACCP (Hazard Analysis and Critical Control Points) guidelines for food safety. 3. Inventory & Stock Management Monitor inventory levels and ensure adequate stock of fresh ingredients. Assist in ordering and procurement of cold kitchen ingredients while minimizing wastage. Conduct regular stock checks and maintain accurate inventory records. 4. Equipment Maintenance Ensure that all cold kitchen equipment (chillers, refrigerators, slicers) is properly maintained and functioning. Report any equipment malfunctions or maintenance issues to the Executive Chef. 5. Coordination & Teamwork Work closely with other kitchen sections, including the hot kitchen and pastry department, to ensure seamless service. Assist in training and supervising junior chefs and trainees in cold kitchen techniques. Communicate effectively with the Executive Chef and Sous Chef regarding menu planning and kitchen operations. 6. Menu Development & Innovation Contribute ideas for new cold dishes and seasonal menu changes. Experiment with different ingredients, textures, and presentation styles to enhance the cold food offerings. Stay updated on culinary trends and international cold kitchen techniques. Qualifications & Requirements Education & Experience Diploma/Degree in Culinary Arts, Hotel Management, or a related field. 2-5 years of experience as a Garde Manger or Cold Kitchen Chef in a fine dining or luxury hotel. Experience in large-scale banquet preparations is a plus. Skills & Competencies Strong knowledge of cold food preparation techniques. Creative plating and food presentation skills. Ability to work in a fast-paced environment. Excellent knowledge of food safety and hygiene practices. Good communication and teamwork skills. Physical & Work Requirements Ability to stand for long hours in a kitchen environment. Willingness to work flexible hours, including weekends and holidays. Ability to handle multiple orders and maintain quality under pressure. Salary & Benefits The salary for a Garde Manger at Le Pondy will depend on experience and expertise. Additional benefits may include: Competitive salary package Free meals and accommodation (if applicable) Opportunities for career growth and skill enhancement Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Experience: total work: 4 years (Preferred) Work Location: In person
About Le Pondy – A Unit of Joy’s The Beach Resort Pvt. Ltd. Le Pondy Beach Resort is a premier luxury beachfront resort in Puducherry, offering a unique blend of traditional elegance and modern hospitality. Known for its picturesque location along the Bay of Bengal, Le Pondy provides guests with an exquisite experience of comfort, relaxation, and fine dining. The resort features world-class amenities, including well-appointed rooms, an infinity pool, spa services, and a diverse range of dining options that cater to both local and international tastes. As a unit of Joy’s The Beach Resort Pvt. Ltd. , Le Pondy is committed to excellence in hospitality, delivering exceptional guest experiences through its premium services, well-trained staff, and luxurious ambiance. The resort is a preferred destination for leisure travelers, corporate retreats, and weddings, offering a perfect mix of tranquility and indulgence. Job Description – North Indian Chef Position: North Indian Chef Department: Food & Beverage Production Reporting To: Executive Chef / Sous Chef Location: Le Pondy Beach Resort, Puducherry Job Summary: The North Indian Chef will be responsible for preparing and supervising authentic North Indian cuisine, ensuring high standards of food quality, taste, and presentation. This role requires expertise in traditional cooking techniques, the ability to innovate with flavors, and efficient kitchen management. Key Responsibilities: Food Preparation & Quality Control: Prepare and cook a variety of North Indian dishes , including curries, tandoori items, kebabs, biryanis, and breads. Ensure the taste, texture, and presentation of dishes are of the highest standard. Follow standard recipes while innovating new menu items. Maintain proper food storage, ingredient handling, and stock rotation. Kitchen Operations: Manage daily operations of the North Indian kitchen section. Work closely with other chefs to ensure smooth service and timely food preparation. Monitor kitchen inventory and requisition fresh ingredients as required. Ensure food cost control without compromising quality. Hygiene & Safety Compliance: Maintain cleanliness and hygiene as per FSSAI and resort safety standards. Ensure compliance with HACCP and food safety regulations. Implement best practices in kitchen hygiene, sanitation, and waste management. Team Management & Training: Train and guide junior chefs and kitchen staff in North Indian cooking techniques. Supervise the team and ensure smooth execution during peak hours. Foster a positive work environment and promote teamwork. Guest Interaction & Menu Development: Understand guest preferences and incorporate feedback into food preparation. Assist in designing and updating the North Indian menu. Ensure special dietary requirements and guest requests are met with excellence. Qualifications & Experience: Education: Diploma/Degree in Hotel Management or Culinary Arts preferred. Experience: Minimum 3-5 years of experience as a North Indian Chef in a reputed hotel or resort. Skills Required: Expertise in traditional North Indian cuisine , including tandoor and curry preparation. Strong knowledge of Indian spices, flavors, and innovative culinary techniques. Ability to manage bulk food production efficiently. Leadership, team management, and communication skills. Knowledge of food safety, hygiene standards, and inventory management . Salary & Benefits: Competitive salary based on experience. Accommodation and meals provided by the resort. Employee benefits as per company policy. Career growth opportunities within Le Pondy Beach Resort . Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Education: Diploma (Preferred) Experience: Chef: 5 years (Preferred) Work Location: In person
About Le Pondy – A Unit of Joy’s The Beach Resort Pvt. Ltd. Le Pondy Beach Resort is a premier luxury beachfront resort in Puducherry, offering a unique blend of traditional elegance and modern hospitality. Known for its picturesque location along the Bay of Bengal, Le Pondy provides guests with an exquisite experience of comfort, relaxation, and fine dining. The resort features world-class amenities, including well-appointed rooms, an infinity pool, spa services, and a diverse range of dining options that cater to both local and international tastes. As a unit of Joy’s The Beach Resort Pvt. Ltd. , Le Pondy is committed to excellence in hospitality, delivering exceptional guest experiences through its premium services, well-trained staff, and luxurious ambiance. The resort is a preferred destination for leisure travelers, corporate retreats, and weddings, offering a perfect mix of tranquility and indulgence. Job Description – North Indian Chef Position: North Indian Chef Department: Food & Beverage Production Reporting To: Executive Chef / Sous Chef Location: Le Pondy Beach Resort, Puducherry Job Summary: The North Indian Chef will be responsible for preparing and supervising authentic North Indian cuisine, ensuring high standards of food quality, taste, and presentation. This role requires expertise in traditional cooking techniques, the ability to innovate with flavors, and efficient kitchen management. Key Responsibilities: Food Preparation & Quality Control: Prepare and cook a variety of North Indian dishes , including curries, tandoori items, kebabs, biryanis, and breads. Ensure the taste, texture, and presentation of dishes are of the highest standard. Follow standard recipes while innovating new menu items. Maintain proper food storage, ingredient handling, and stock rotation. Kitchen Operations: Manage daily operations of the North Indian kitchen section. Work closely with other chefs to ensure smooth service and timely food preparation. Monitor kitchen inventory and requisition fresh ingredients as required. Ensure food cost control without compromising quality. Hygiene & Safety Compliance: Maintain cleanliness and hygiene as per FSSAI and resort safety standards. Ensure compliance with HACCP and food safety regulations. Implement best practices in kitchen hygiene, sanitation, and waste management. Team Management & Training: Train and guide junior chefs and kitchen staff in North Indian cooking techniques. Supervise the team and ensure smooth execution during peak hours. Foster a positive work environment and promote teamwork. Guest Interaction & Menu Development: Understand guest preferences and incorporate feedback into food preparation. Assist in designing and updating the North Indian menu. Ensure special dietary requirements and guest requests are met with excellence. Qualifications & Experience: Education: Diploma/Degree in Hotel Management or Culinary Arts preferred. Experience: Minimum 3-5 years of experience as a North Indian Chef in a reputed hotel or resort. Skills Required: Expertise in traditional North Indian cuisine , including tandoor and curry preparation. Strong knowledge of Indian spices, flavors, and innovative culinary techniques. Ability to manage bulk food production efficiently. Leadership, team management, and communication skills. Knowledge of food safety, hygiene standards, and inventory management . Salary & Benefits: Competitive salary based on experience. Accommodation and meals provided by the resort. Employee benefits as per company policy. Career growth opportunities within Le Pondy Beach Resort . Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Education: Diploma (Preferred) Experience: Chef: 5 years (Preferred) Work Location: In person
About Le Pondy Le Pondy is a premium beach and lake resort located in Pondicherry, India. The resort is situated at the scenic estuary where the Chunnambar River meets the Bay of Bengal, offering breathtaking views and a tranquil ambiance. It is known for its luxurious accommodations, private beach access, and a variety of recreational facilities. Le Pondy is a preferred destination for travelers seeking relaxation, wellness experiences, and high-end hospitality services. Job Description: Garde Manger (Cold Kitchen Chef)Position Overview The Garde Manger , also known as the Cold Kitchen Chef , is responsible for the preparation, presentation, and storage of all cold dishes in the kitchen. This includes salads, cold appetizers, pâtés, cheeses, dressings, and decorative food platters. The role is crucial in maintaining the quality and freshness of cold dishes and ensuring proper food safety standards. Key Responsibilities1. Food Preparation & Presentation Prepare and present a variety of cold dishes, including salads, sandwiches, charcuterie, terrines, and hors d'oeuvres. Ensure proper portioning, garnishing, and plating of cold foods to maintain aesthetic appeal. Create innovative and visually appealing buffet displays, platters, and canapé arrangements. 2. Food Safety & Hygiene Maintain high standards of cleanliness and hygiene in the cold kitchen section. Ensure proper handling and storage of perishable food items at the correct temperatures. Follow HACCP (Hazard Analysis and Critical Control Points) guidelines for food safety. 3. Inventory & Stock Management Monitor inventory levels and ensure adequate stock of fresh ingredients. Assist in ordering and procurement of cold kitchen ingredients while minimizing wastage. Conduct regular stock checks and maintain accurate inventory records. 4. Equipment Maintenance Ensure that all cold kitchen equipment (chillers, refrigerators, slicers) is properly maintained and functioning. Report any equipment malfunctions or maintenance issues to the Executive Chef. 5. Coordination & Teamwork Work closely with other kitchen sections, including the hot kitchen and pastry department, to ensure seamless service. Assist in training and supervising junior chefs and trainees in cold kitchen techniques. Communicate effectively with the Executive Chef and Sous Chef regarding menu planning and kitchen operations. 6. Menu Development & Innovation Contribute ideas for new cold dishes and seasonal menu changes. Experiment with different ingredients, textures, and presentation styles to enhance the cold food offerings. Stay updated on culinary trends and international cold kitchen techniques. Qualifications & Requirements Education & Experience Diploma/Degree in Culinary Arts, Hotel Management, or a related field. 2-5 years of experience as a Garde Manger or Cold Kitchen Chef in a fine dining or luxury hotel. Experience in large-scale banquet preparations is a plus. Skills & Competencies Strong knowledge of cold food preparation techniques. Creative plating and food presentation skills. Ability to work in a fast-paced environment. Excellent knowledge of food safety and hygiene practices. Good communication and teamwork skills. Physical & Work Requirements Ability to stand for long hours in a kitchen environment. Willingness to work flexible hours, including weekends and holidays. Ability to handle multiple orders and maintain quality under pressure. Salary & Benefits The salary for a Garde Manger at Le Pondy will depend on experience and expertise. Additional benefits may include: Competitive salary package Free meals and accommodation (if applicable) Opportunities for career growth and skill enhancement Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Experience: total work: 4 years (Preferred) Work Location: In person
Job Title: Restaurant Cashier Department: Food & Beverage Service Location: Le Pondy, Joy’s The Beach Resort Pvt. Ltd., Puducherry Reports To: Restaurant Manager / F&B Manager Job Purpose: The Restaurant Cashier is responsible for handling guest billing transactions accurately and efficiently. The role ensures smooth payment processes while providing courteous service to enhance the overall guest dining experience. Key Responsibilities: Billing & Transactions Operate the POS (Point of Sale) system to process cash, credit/debit card, and digital wallet payments. Ensure correct pricing is entered and issue accurate bills and receipts . Handle returns, voids, discounts, and adjustments as per management approvals. Cash Handling Maintain float cash and ensure the cash register is balanced at the start and end of shifts. Reconcile daily sales reports and submit cash collections to accounts or duty manager. Guest Service Greet and thank guests courteously at the billing counter. Handle guest inquiries or minor disputes regarding billing with a service-oriented approach. Coordinate with service staff to ensure guest billing requirements (split bills, advance payments, etc.) are handled smoothly. Record Keeping & Reporting Maintain daily transaction logs and ensure documentation accuracy for audits. Prepare and submit end-of-day sales summaries to F&B Control and Accounts Departments. POS & System Knowledge Ensure POS system is updated with the correct menu items, pricing, and applicable taxes. Report any system issues or discrepancies to IT/F&B Control for immediate resolution. Team Coordination Work in close coordination with Restaurant Captains, Stewards, and Kitchen Order Takers . Maintain good communication with F&B Control for inventory and billing processes. Desired Candidate Profile: Educational Qualification : 12th Pass / Diploma in Hotel Management / Graduate/B.com. Experience : Minimum 1–2 years experience as a cashier in a restaurant or hospitality environment. Skills Required : Proficiency in operating POS billing systems . Strong numeracy and accuracy in cash handling. Basic knowledge of GST and billing procedures. Good communication and customer service skills. Ability to work under pressure during busy operations. Language Proficiency : English, Tamil (knowledge of Hindi is an advantage). Work Environment & Shifts: Rotational Shifts (including weekends and public holidays). Uniform and grooming standards to be strictly maintained as per resort policy. Job Type: Full-time Pay: ₹15,000.00 - ₹19,000.00 per month Benefits: Food provided Work Location: In person
Job Title: Restaurant Cashier Department: Food & Beverage Service Location: Le Pondy, Joy’s The Beach Resort Pvt. Ltd., Puducherry Reports To: Restaurant Manager / F&B Manager Job Purpose: The Restaurant Cashier is responsible for handling guest billing transactions accurately and efficiently. The role ensures smooth payment processes while providing courteous service to enhance the overall guest dining experience. Key Responsibilities: Billing & Transactions Operate the POS (Point of Sale) system to process cash, credit/debit card, and digital wallet payments. Ensure correct pricing is entered and issue accurate bills and receipts . Handle returns, voids, discounts, and adjustments as per management approvals. Cash Handling Maintain float cash and ensure the cash register is balanced at the start and end of shifts. Reconcile daily sales reports and submit cash collections to accounts or duty manager. Guest Service Greet and thank guests courteously at the billing counter. Handle guest inquiries or minor disputes regarding billing with a service-oriented approach. Coordinate with service staff to ensure guest billing requirements (split bills, advance payments, etc.) are handled smoothly. Record Keeping & Reporting Maintain daily transaction logs and ensure documentation accuracy for audits. Prepare and submit end-of-day sales summaries to F&B Control and Accounts Departments. POS & System Knowledge Ensure POS system is updated with the correct menu items, pricing, and applicable taxes. Report any system issues or discrepancies to IT/F&B Control for immediate resolution. Team Coordination Work in close coordination with Restaurant Captains, Stewards, and Kitchen Order Takers . Maintain good communication with F&B Control for inventory and billing processes. Desired Candidate Profile: Educational Qualification : 12th Pass / Diploma in Hotel Management / Graduate/B.com. Experience : Minimum 1–2 years experience as a cashier in a restaurant or hospitality environment. Skills Required : Proficiency in operating POS billing systems . Strong numeracy and accuracy in cash handling. Basic knowledge of GST and billing procedures. Good communication and customer service skills. Ability to work under pressure during busy operations. Language Proficiency : English, Tamil (knowledge of Hindi is an advantage). Work Environment & Shifts: Rotational Shifts (including weekends and public holidays). Uniform and grooming standards to be strictly maintained as per resort policy. Job Type: Full-time Pay: ₹15,000.00 - ₹19,000.00 per month Benefits: Food provided Work Location: In person