Lite Bite Foods (LBF)

Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of Lite Bite Foods. Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff. Recruit, train and develop all kitchen employees. Strong and effective communication with all departments specifically Restaurants, Banquets, and Catering. Manage day-to-day Kitchen operations and culinary team. Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. Support management with Catering Proposals, Menu Pricing and Menu Innovation. Track food costs while Managing Vendors to provide Standard Cost-efficient Products. Estimate Food Consumption and Requisition of Food Purchase. Standardize Production Recipes to ensure consistent quality. Responsible for continued growth of overall: Cost, Quality, Presentation and Innovation. Execute all off-site Catering that requires on-site support. Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering. Collaborate with Brand Head on expense tracking for accurate financial projections. Responsible for all the kitchen purchasing. Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed. Implement and maintain Culinary Excellence Standards. Train and manage kitchen personnel and supervise all culinary activities.

Commis 1 Indian Curry Prepare curry bases, gravies, and masalas. Cook basic to intermediate Indian curry dishes under supervision. Handle daily mise-en-place (onions, tomatoes, garlic-ginger paste, etc.). Ensure consistency in taste, texture, and portion size. Maintain hygiene and cleanliness of the curry section. Follow food safety and HACCP standards. Assist in managing stock and report low inventory. Rotate ingredients using FIFO method. Coordinate with service staff for smooth food delivery. Guide and train Commis 2 or junior staff. Commis 2 – Indian Curry Assist in peeling, chopping, and grinding ingredients. Support Commis 1 in preparing curry bases and masalas. Clean and organize workstations and kitchen tools. Follow hygiene protocols and maintain cleanliness. Plate dishes during service under direction. Learn Indian curry recipes and techniques from seniors. Dispose of waste and handle basic kitchen duties. Observe and assist during cooking but do not cook independently.

Roles and Responsibilities -Prepare and serve alcoholic and non-alcoholic beverages as per standard recipes. -Supervise bar team and ensure smooth shift operations and handovers. -Create innovative drink recipes and contribute to planning bar menus. -Deliver excellent guest service, address concerns, and gather feedback. -To ensure daily inventories are happening and also make sure any shortages if any are accounted for and taken care of. -Plan bar menus. & create new drink recipes. - To maintain a high standard of personal appearance and hygiene at all times.

We're Hiring! | Assistant Manager HR | Gurgaon Location: Gurgaon Company: Lite Bite Foods Pvt. Ltd. Role: Assistant Manager Human Resources Experience: 48 years in core HR roles (preferably in Hospitality industry) Are you a passionate HR professional who thrives in a fast-paced, people-first culture? Lite Bite Foods is looking for an energetic and detail-oriented Assistant Manager – HR to join our team at the Gurgaon head office. Responsibilities: 1.Manage end-to-end recruitment & onboarding 2. Drive employee engagement & support performance processes 3. Ensure smooth HR operations and HRMS management (HROne) 4. Support policy implementation and compliance 5. Handle BGVs, employee lifecycle events, and HR reporting Expectations from Role: Strong in recruitment, onboarding & employee lifecycle Familiar with HRMS platforms (preferably HROne) Excellent in communication and stakeholder management Ready to take ownership in a growing organization Prior experience in hospitality/QSR-CDR/Hotels preferred. Why Join Us? At Lite Bite Foods, we believe in People First . We’re growing fast—and we want you to grow with us! Apply Now: Send your resume to [Swati.sharma@lbf.co.in] or DM us directly. Best Regards, Team - HR

Key Responsibilities Supervise daily department functions, including staff, operations, and costs. Monitor - Quality of products and services, Customer satisfaction, Operating costs and sales, Cleanliness and hygiene, Compliance with procedures and SOPs Set and strive to achieve departmental targets. Ensure high service standards in all operations. Maintain revenue, accounts, and statutory records. Plan and implement duty rosters. Resolve guest issues promptly. Ensure displays and signage are well-maintained. Control and monitor cost variances for food, beverages, manpower, and HLP. Oversee smooth shift closures and handovers. Prepare and review departmental budgets and objectives. Project a positive image of the establishment. Ensure smooth operations in all guest areas. Minimize audit queries and resolve them quickly. Motivate staff to work as a cohesive team. Monitor and control waste. Implement cash handling controls. Carry out management-assigned tasks. Provide customer service and support. Manage company ties and public relations at the restaurant level. Compile MIS reports, handle customer feedback, and ensure food quality. Maintain hygiene standards at all times. Create reports on cost analysis, sales, breakage, and profit/loss. Conduct month-end inventory of items. Brief staff before each shift. Prepare monthly and quarterly KRA reports. Ensure proper food holding and serving temperatures. Address integrity issues promptly. Adhere to company policies. Treat all staff with respect. Ensure a safe work environment for female staff. Report incidents to management and HR. Administrative Duties Assist HR with shortlisting Team Leaders and staff. Coach and mentor team members for career growth. Ensure adherence to the training calendar. Sanction team leave requests. Prepare daily, weekly, and monthly operational reports.

Role & responsibilities JOB SUMMARY Under the general guidance and supervision of the Executive Chef / VP Operations and in accordance with the set policies and procedures of the Company, he/she is responsible for the smooth, efficient and profitable running of Kitchen. Oversees and directs all and any aspects of the Kitchen operations and also officiates in the absence of Executive Chef FUNCTIONAL, SUPERVISORY, MANAGERIAL AND ADMINISTRATIVE DUTIES AND RESPONSIBILITIES: Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef also acts as the intermediary between the kitchen and service staff Planning and directing food preparation: As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly. Managing kitchen staff: The Sous Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she will have to discipline workers who are not performing their job correctly or professionally Training and scheduling: The Sous Chef is in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen. Expediting: The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. Quality Control: The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy Other responsibilities include, but not limited to 1. Supervise the functions of the department employees, facilities, operations and cost on a daily basis. 2. Monitor and control on an on-going basis: a. Quality levels of product and service b. Customer satisfaction and feedback. c. Operating costs. d. Sanitation, cleanliness and hygiene of the entire area under his purview. e. Ensure optimum performance in specific jobs assigned in the above areas. f. Complying with laid down systems and procedure. g. Whether SOPs are understood and implemented by the team. 3. To oversee the services of the kitchen and ensure the highest standards and quality of food at all times. 4. Responsible to maintain statutory records. 5. Supervise, plan and implement duty roster at the Unit. 6. Responsible to ensure cleanliness and hygiene in all areas of operations. 7. Responsible for resolving all guest issues regarding food. 8. Responsible to control and to monitor cost variances for the following:- Food and Beverage, HLP & Manpower 9. Responsible to ensure smooth shift closure and handover. 10. Responsible to prepare departmental budgets and objective manuals with constant review and observations. 11. To Project a positive image of LBF to the external guest. 12. Responsible to ensure that the unit has minimal audit queries and resolve queries at the earliest 13. To motivate the staff and ensure that they are working together as a team. 14. Responsible to monitor and to control wastage. 15. Responsible to carry out any activity which is assigned by the management from time to time. 16. Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action 17. Month end closing of inventory, raw Material items 18. Taking briefing of staff before staffing each Shift 19. Proper maintain of holding & serving temperature of Food etc 20. To maintain targeted food cost 21. To ensure no abusive language is used. ADMINISTRATIVE DUTIES AND RESPONSIBILITIES : 22. Responsible to coach , mentor the team for the next level by way of career progression. 23. Responsible to ensure adherence to the unit training calendar. 24. Responsible for sanctioning leaves of the team. 25. Making KRA reports on monthly & quarterly 26. Responsible to prepare daily, weekly and monthly reports pertaining to all areas of the outlet operations Preferred candidate profile