Madcherry Hospitality

Job Title: Bakery – Pastry Chef (Specialised chef section) Junior Senior Job Brief: As a Bakery – Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. A bakery chef who can lead the baking operations at our central kitchen, specialising in healthy, gluten free, sugar free, and organic baked products. The ideal candidate will have a strong background in alternative baking techniques, ingredients sourcing, and large scale food production while upholding the highest standards of quality, hygiene, and nutritional integrity. Fast paced central kitchen with early morning, night or flexible shifts. Physical role involving standing, lifting, and working with ovens and mixers. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: bakery items including breads, pastries, cakes, cookies, muffins, and savoury baked goods Sweets with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. India sweets without sugar, colour, or added chemicals. Muffins and cupcakes, Cakes, Special occasion cakes Cookies, Pastries, Pies and tarts, Doughnuts Gluten-free and vegan options, Savoury baked goods Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 10.00 AM to 10.00 PM 10.00 PM to 10.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as bakery chef, preferably in a health focused or allergen friendly environment. In depth knowledge of gluten free, sugar free, and organic baking techniques. Experience in managing production at a central kitchen, commissary, or wholesale bakery is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial baking equipment and production software. Note: Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.360,000/- Per annum (CTC) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma in baking and pastry arts, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A Bakery – Pastry Chef plays a vital role in making special occasions memorable with personalised and uniquely designed bakery products. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the bakery’s success. As a Custom Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured pastries, cakes, and desserts. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the pastry team, including pastry cooks and assistants. Duties & Responsibilities: Product / Recipe Development: Innovate and develop a variety of healthy focused bakery items including breads, pastries, cakes, cookies, muffins, and savory baked goods. Formulate and test recipes using gluten free flours (e.g, almond, coconut, oat), natural sweeteners (e.g., stevia, monk fruit, dates), and organic, clean label ingredients. Ensure all recipes meet dietary requirement and customer expectations in terms of tast, texture, and appearance. Design and Presentation: Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics. Production Management: Oversee day to day bakery production in high volume central kitchen environment. Ensure consistency and quality control in all baked products. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Decorative Techniques: Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life. Tasting Sessions: Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback. Cost Estimation: Provide customers with accurate cost estimates for custom orders and work within budget constraints. Ingredient & Inventory Management: Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders. Collaborate with procurement to source certified gluten free, organic, and natural ingredients. Manage stock levels, conduct inventory checks and minimise waste. Customer Communication: Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines. Compliance & Quality Control Assurance: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise bakery staff on healthy baking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Creativity: Exceptional creativity and a passion for designing and customising baked goods. Technical Skills: Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment. Customer Focus: Strong customer service skills and the ability to understand and interpret customer preferences. Organization: Excellent organisational skills to manage custom orders and production schedules effectively. Attention to Detail: Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products. Adaptability: Ability to adapt to changing customer requests and preferences. Food Safety Certification: Knowledge of food safety regulations and certification is a plus. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

The role of the event management officer is to support the chair in ensuring the smooth functioning of events organized by the company. You will be responsible for planning, organizing, designing, producing, promoting, overall managing, coordinating, and ensuring the profitability of various types of events. Your main responsibilities include delegating tasks, overseeing the execution, and providing support to the team. This is a creative position that may involve testing new ideas and themes. As an event management officer, you will be a project management officer with a solid understanding of marketing and promotion techniques. We are looking for enthusiastic candidates with fresh ideas and strong organizational skills to ensure the success of every event without leaving anything to chance. Your duties and responsibilities will include planning events from start to finish based on requirements, target audience, and objectives. You will need to come up with suggestions to enhance the event's success, prepare budgets, negotiate with vendors and suppliers, hire personnel, coordinate operations, lead promotional activities, supervise staff, ensure smooth event execution, resolve any issues that may arise, manage post-event activities, analyze event success, and prepare reports. You will also be responsible for training and developing staff, maintaining company culture, resolving conflicts, and carrying out necessary administrative duties. To be successful in this role, you should have proven experience as an event manager, project management skills, knowledge of KPIs and marketing techniques for event management, problem-solving abilities, customer service orientation, and the ability to build positive relationships with colleagues. You must also be well-organized, detail-oriented, able to multitask, and take instruction from various sources. Key skills required include strong interpersonal skills, leadership qualities, a positive attitude, target orientation, a presentable personality, attention to detail, marketing skills, outstanding communication and negotiation abilities, relationship-building skills, multitasking abilities, time management skills, patience, listening skills, and excellent organizational skills. Advanced skills in lead generation, data management, social media, proofreading, and math are desirable. You should also possess creative thinking, management skills, IT skills, and educational qualifications in event management or a related field. As an event management officer, you will play a crucial role in the success of events organized by the company and contribute to its growth in the hospitality industry. Your ability to manage multiple tasks, lead a team, and ensure the smooth execution of events will be key to your success in this role.,

The Talent Acquisition Specialist will lead the recruitment process for the outlets, ensuring that all hiring needs are met efficiently and effectively. You will work closely with hiring managers to understand staffing requirements, utilise creative sourcing methods to attract candidates, and ensure a seamless onboarding experience for new hires. This role requires deep knowledge of the hospitality industry, a strong network of talent, and the ability to promote a positive brand image. Duties & Responsibilities Recruitment Strategy and Planning: - Develop and implement recruitment strategies tailored to the restaurant industry, with a focus on attracting quality candidates for both front-of-house and back-of-house positions. - Collaborate with managers to forecast staffing needs, considering seasonal trends and business growth. - Analyse hiring trends and adjust recruitment strategies to meet changing demands. Sourcing and Candidate Attraction: - Utilise various sourcing channels, including job boards, social media, career fairs, community events, and employee referrals to reach diverse candidate pools. - Build and maintain a pipeline of qualified candidates for high-turnover positions typical in the hospitality industry, such as servers, cooks, hosts, waiters, front desk, housekeeping, kitchen staff, etc. - Foster relationships with local culinary schools, hospitality programs, and industry associations to attract talent. Candidate Screening and Selection: - Review resumes, conduct initial screenings, and shortlist candidates based on qualifications and fit for the environment. - Schedule and conduct interviews, assess technical skills, cultural fit, and customer service orientation. - Collaborate with hiring managers on final candidate selection, considering both operational needs and team dynamics. Employer Branding: - Promote the brand to position it as an employer of choice in the industry. - Work with marketing or HR teams to create engaging job advertisements and content for social media that showcases the restaurant's work culture, growth opportunities, and employee benefits. - Represent the restaurant at career fairs, industry events, and community gatherings to boost brand visibility and attract talent. Onboarding and Orientation: - Coordinate with the HR and operations teams to ensure a smooth onboarding process for new hires, including orientation and training. - Develop onboarding materials that familiarise new employees with the organisation culture, standards, and expectations. - Gather feedback from new hires to improve the onboarding process continually. Compliance and Record-Keeping: - Ensure all hiring practices comply with local, state, and federal employment laws, including EEO, FMLA, and ADA. - Maintain accurate records of candidates, job postings, and interviews in the applicant tracking system (ATS). - Handle candidate background checks, references, and pre-employment verifications as needed. Data Analysis and Reporting: - Track and analyse key recruitment metrics, such as time-to-hire, cost-per-hire, and candidate sources. - Provide regular reports to HR management on recruiting performance, trends, and areas for improvement. - Use data to optimise recruitment strategies and reduce turnover rates. Relationship Management: - Build and maintain relationships with hiring managers and other leaders to stay informed on departmental needs. - Serve as a point of contact for candidates throughout the hiring process, ensuring clear communication and a positive candidate experience. - Develop partnerships with staffing agencies and recruitment vendors as necessary for high-volume hiring.,

Job Title: Pantry (Specialised chef) Junior Senior Job Brief: Preparing salads, sand witches, juices, sauces, etc. A pantry chef is responsible for preparing and organising the ingredients and dishes that are needed for the daily operations of the kitchen. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Indian cuisine Continental cuisine Bakery & Pastry cuisine Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc. Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Fresh juice, mock-tails, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: On site – Field work – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Minimum – Minimum experience of 1 year in central kitchen can apply. Maximum – Experience up to 3 years in central kitchen can apply. Note: Candidate having relevant experience in kitchen & production department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.300,000/- Per annum (CTC) Note: Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Education qualification: Degree or diploma in Culinary science, Culinary arts or related certificate BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: The pantry chef plays a critical role, ensuring that ingredients are properly prepared and organised for use by other chefs. They must be highly organised, efficient, and detail-oriented, with a deep understanding of kitchen operations and the culinary arts. Duties & Responsibilities: Prepares ingredients: A pantry chef is responsible for preparing ingredients, such as chopping vegetables, preparing sauces, to be used in salads and sandwiches. Prepares cold dishes: The pantry chef is responsible for preparing cold dishes, such as salads, sandwiches, and appetisers, that do not require cooking. Ensures organisation: The pantry chef must ensure that the pantry area is clean, organised, and well-stocked with all necessary ingredients and tools. Manages inventory: The pantry chef is responsible for managing inventory and ordering supplies to ensure that the pantry is always stocked with the necessary ingredients. Coordinates with other chefs: The pantry chef coordinates with other chefs in the central kitchen to ensure that all ingredients are prepared and available for their dishes. Ensures quality: The pantry chef is responsible for ensuring the quality of the ingredients and dishes that they prepare, making sure that they meet the standards and expectations of the central kitchen. Maintains kitchen safety: The pantry chef must follow all safety protocols and maintain a clean and safe working environment to prevent accidents and injuries. Trains and supervises staff: The pantry chef may be responsible for training and supervising junior staff members who work in the pantry area. Assists with menu planning: The pantry chef may assist with menu planning and recipe development, providing suggestions and ideas for dishes that can be prepared using pantry ingredients. Requirements & Qualifications Key Skills: Culinary knowledge: The pantry chef should have a strong foundation in cooking techniques, including knife skills, preparation techniques, and cooking methods. Should have deep understanding of culinary techniques, ingredients, and recipes. Organisation: The pantry chef must be highly organised and able to maintain a clean and well-stocked pantry area. Attention to detail: The pantry chef must be detail-oriented and able to ensure that all ingredients are accurately measured, labeled, and prepared according to recipe specifications. Time management: The pantry chef must be able to manage their time effectively to ensure that all ingredients are prepared and available on time. Must be able to work efficiently and effectively to prepare ingredients and dishes within a set time frame. Inventory management: The pantry chef must have strong inventory management skills to ensure that the pantry is always well-stocked with the necessary ingredients. Must be able to manage inventory, including ordering, receiving, storing, and rotating ingredients to ensure freshness and minimise waste. Communication: The pantry chef must be able to communicate effectively with other kitchen staff, including chefs, line cooks, to ensure that all ingredients are prepared and delivered in a timely and efficient manner. Safety and sanitation: The pantry chef must have a strong understanding of kitchen safety and sanitation protocols to prevent accidents and ensure food safety. Must maintain a clean and safe working environment, including practicing proper sanitation procedures and adhering to food safety regulations. Adaptability: The pantry chef should be able to adapt to changes in the menu or operations of the central kitchen as needed. Training and supervision: The pantry chef may be responsible for training and supervising junior staff members, so they must have strong leadership and training skills. Overall, the pantry chef should be a skilled and experienced culinary professional with a passion for organisation and efficiency. They must have strong culinary skills and knowledge, along with the ability to manage inventory, communicate effectively, and maintain a safe and clean working environment. Core Skills: Ingredient knowledge: The pantry chef should have a deep understanding of ingredients, including the seasonality of produce, flavour profiles, and nutritional value. Flexibility: The pantry chef should be able to adapt to changing menu items and work demands. Creativity: The pantry chef may have the opportunity to develop new recipes and dishes using pantry ingredients, so creativity is a valuable skill. Overall, a pantry chef should have a combination of culinary, organisational, and communication skills, along with the ability to work in a fast-paced and dynamic environment. The pantry chef plays an essential role in ensuring that the kitchen runs smoothly and that all ingredients are prepared and available for use by other kitchen staff. Management Skills: Leadership: A pantry chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The pantry chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The pantry chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The pantry chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The pantry chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The pantry chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The pantry chef may have input into the development of new menu items and should be able to create dishes that use pantry ingredients in innovative ways. Problem-solving: The pantry chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a pantry chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a pantry chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A pantry chef should have some familiarity with inventory management software to keep track of ingredients and supplies in the pantry. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A pantry chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A pantry chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A pantry chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A pantry chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs. While IT skills are not the most important skills for a pantry chef, but some basic familiarity with technology and software can help streamline operations and improve communication within the kitchen. Educational Requirements: Degree or diploma in Culinary science, Culinary arts or related certificate ServSafe certification. Credentials in health and safety training American Culinary Federation certification preferred.(would be added benefits.) Diploma, computers, word processing and spreadsheet certification (would be added benefits). Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits

Job Title: Sous chef (Senior chef) (Bakery, Pastry, Continental cuisine) Senior level position Job Brief: The job of an sous chef for a new opened central kitchen is a critical and multifaceted role that involves overseeing the entire setup and culinary operation of a central kitchen facility before it officially opens for business. Ensuring that the kitchen operates efficiently, produces high-quality food, and meets the needs of the organisation and its customers. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Indian cuisine Continental cuisine Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc. Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Fresh juice, mock-tails, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: On site Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Minimum – Minimum experience of 3 years as CDP in central kitchen for Indian cuisine can apply. Maximum – Experience up to 2 year as Sous chef in central kitchen for Indian cuisine can apply. Note: Candidate having relevant experience in kitchen & production department would be considered. Salary slab: Maximum – Up to Rs.600,000/- Per annum (CTC) Note: Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Education qualification: Degree or diploma in Culinary science, Culinary arts or related certificate BHM – Bachelor of Hotel Management Job Description: If you are passionate about the restaurant industry and have previous bulk cooking experience for Indian cuisines, then we want to hear from you. we are coming up with a central kitchen and is in need of a hard-working, self-motivated sous chef to join our team. A Sous Chef is a senior culinary professional who assists the executive chef in overseeing the day-to-day kitchen operations. They are responsible for managing kitchen staff, ensuring food quality and safety, and contributing to menu development. A Sous Chef plays a pivotal role in maintaining the kitchen efficiency, food quality, and adherence to safety standards. They are instrumental in assisting the Head chef in managing the kitchen staff and ensuring that the kitchen operates smoothly to meet production demands. We are looking for an experienced and qualified sous chef to organise the central kitchen and its activities. Duties & Responsibilities Kitchen Management: Assist the Head Chef in managing all aspects of the central kitchen, including food preparation, cooking, and plating. Menu Planning: Collaborate with the Head Chef in developing and updating menu items, considering factors like seasonality, cost, and customer preferences. Staff Supervision: Oversee and coordinate the work of kitchen staff, including line cooks, prep cooks, and specialised chefs like pantry chefs or sauciers. Delegate tasks and ensure efficient workflow. Training and Development: Provide guidance and mentorship to kitchen staff, ensuring they are properly trained and capable of maintaining high culinary standards. Quality Control: Maintain a high standard of food quality by conducting regular taste tests and inspections. Address any issues with food quality promptly. Inventory Management: Monitor inventory levels of ingredients, including ordering, receiving, and storage. Minimise food waste through careful inventory control. Kitchen Hygiene and Safety: Enforce strict adherence to food safety and sanitation standards, including HACCP guidelines. Ensure that kitchen equipment and utensils are clean and well-maintained. Recipe Adherence: Ensure that all dishes are prepared according to established recipes and presentation guidelines. Train staff on recipe execution. Food Cost Control: Assist in controlling food costs by monitoring portion sizes, minimising waste, and optimising ingredient usage. Scheduling: Help create kitchen staff schedules, taking into account labor costs and the kitchen’s operational needs. Problem Solving: Address and resolve any kitchen-related issues that may arise during service promptly and professionally. Collaboration: Collaborate closely with the Head Chef, Sous Chefs, and other kitchen staff to ensure smooth kitchen operations and timely service. Equipment Maintenance and Upkeep: The sous chef oversees the maintenance and cleanliness of all kitchen equipment, ensuring that it operates efficiently and safely. Innovation and Creativity: To keep the central kitchen’s menu fresh and appealing, the sous chef may continuously innovate, introduce seasonal items, and explore new culinary trends. Requirements & Qualifications Key Skills: Proven experience as a Sous Chef or Senior Chef in a central kitchen or high-volume food production environment. Strong culinary skills and knowledge of various cooking techniques. Leadership and management abilities. Excellent organisational and time management skills. Knowledge of food safety and sanitation standards. Creativity in developing and improving recipes. Ability to work under pressure in a fast-paced environment. Strong communication skills and the ability to work well with a team. IT Skills: The IT skills of an sous chef in a central kitchen are becoming increasingly important in today’s digital age. Here are some key IT skills that can be beneficial for an executive chef in a central kitchen: Knowledge of kitchen management software: Many central kitchens use software to manage orders, inventory, and staff schedules. An sous chef should be familiar with these tools and be able to use them effectively. Proficiency in Excel: Excel is a valuable tool for budgeting, cost control, and data analysis. An sous chef should be able to use Excel to create and manage spreadsheets. Familiarity with social media: Social media is an important marketing tool for many food and beverage businesses. An sous chef should be able to create engaging content for social media platforms and manage social media accounts. Understanding of data analytics: Data analytics can provide insights into customer preferences, purchasing behaviour, and sales trends. An sous chef should be able to use data analytics tools to make data-driven decisions and improve business operations. Knowledge of online ordering platforms: Many central kitchens now offer online ordering options for customers. An sous chef should be familiar with these platforms and be able to manage orders and payments through them. Overall, while culinary skills remain the most important aspect of an sous chef’s job, IT skills are becoming increasingly important in managing a central kitchen efficiently and effectively. Educational Requirements: Degree in Culinary science, Culinary arts or related certificate ServSafe certification. Credentials in health and safety training American Culinary Federation certification preferred.(would be added benefits.) Diploma, computers, word processing and spreadsheet certification (would be added benefits). Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits.

Job Title: Bakery – Pastry Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine) Internship / Apprenticeship Commi 3 / 2 / 1 DCDP CDP Sous Chef Job Brief: As a Bakery – Pastry Chef, your primary responsibility is to design, create, and produce customised bakery & pastry products that meet the unique preferences and needs of our customers. A bakery – pastry chef who can lead the baking operations at our central kitchen, specialising in healthy, gluten free, sugar free, and organic baked products. The ideal candidate will have a strong background in alternative baking techniques, ingredients sourcing, and large scale food production while upholding the highest standards of quality, hygiene, and nutritional integrity. Fast paced central kitchen with early morning, night or flexible shifts. Physical role involving standing, lifting, and working with ovens and mixers. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: bakery items including breads, pastries, cakes, cookies, muffins, and savoury baked goods Sweets with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. India sweets without sugar, colour, or added chemicals. Muffins and cupcakes, Cakes, Special occasion cakes Cookies, Pastries, Pies and tarts, Doughnuts Gluten-free and vegan options, Savoury baked goods Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as bakery chef, preferably in a health focused or allergen friendly environment. In depth knowledge of gluten free, sugar free, and organic baking techniques. Experience in managing production at a central kitchen, commissary, or wholesale bakery is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial baking equipment and production software. Note: Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.900,000/- Per annum (CTC) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma in baking and pastry arts, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A Bakery – Pastry Chef plays a vital role in making special occasions memorable with personalised and uniquely designed bakery products. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the bakery’s success. As a Custom Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured pastries, cakes, and desserts. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the pastry team, including pastry cooks and assistants. Duties & Responsibilities: Product / Recipe Development: Innovate and develop a variety of healthy focused bakery items including breads, pastries, cakes, cookies, muffins, and savory baked goods. Formulate and test recipes using gluten free flours (e.g, almond, coconut, oat), natural sweeteners (e.g., stevia, monk fruit, dates), and organic, clean label ingredients. Ensure all recipes meet dietary requirement and customer expectations in terms of tast, texture, and appearance. Design and Presentation: Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics. Production Management: Oversee day to day bakery production in high volume central kitchen environment. Ensure consistency and quality control in all baked products. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Decorative Techniques: Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life. Tasting Sessions: Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback. Cost Estimation: Provide customers with accurate cost estimates for custom orders and work within budget constraints. Ingredient & Inventory Management: Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders. Collaborate with procurement to source certified gluten free, organic, and natural ingredients. Manage stock levels, conduct inventory checks and minimise waste. Customer Communication: Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines. Compliance & Quality Control Assurance: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise bakery staff on healthy baking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Creativity: Exceptional creativity and a passion for designing and customising baked goods. Technical Skills: Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment. Customer Focus: Strong customer service skills and the ability to understand and interpret customer preferences. Organization: Excellent organisational skills to manage custom orders and production schedules effectively. Attention to Detail: Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products. Adaptability: Ability to adapt to changing customer requests and preferences. Food Safety Certification: Knowledge of food safety regulations and certification is a plus. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

Job Title: Continental Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine) Internship / Apprenticeship Commi 3 / 2 / 1 DCDP CDP Sous Chef Job Brief: We are seeking a skilled and innovative continental chef to oversee the preparation and production of high quality pure vegetarian, jain and vegan dishes for our central kitchen. The chef will be responsible for menu development, standardising recipes, maintaining hygiene standards, and ensuring timely production for multiple outlets while adhering while adhering strictly to dietary guidelines and culinary authenticity. Creativity in continental vegetarian, jain & vegan fusion cuisine. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Continental cuisine, including Salads, sandwiches, Rolls, Wraps, Pizza, etc. In house spreadings, dressings, dips, chutnis, ketchups, etc. Beverages, smoothies, soups, ditoxer’s, etc. Cuisine with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Without colour, or added chemicals. Gluten-free, jain and vegan options. Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as continental chef, preferably in a health focused or allergen friendly environment or central kitchens (vegetarian, jain and vegan experience preferred). In depth knowledge of gluten free, sugar free, and organic cooking techniques. Experience in managing production at a central kitchen is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial cooking equipment and production software. Note: Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.900,000/- Per annum (CTC) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A continental Chef plays a vital role in making special occasions memorable with personalised and uniquely designed cuisines. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the brands success. As a custom continental chef, your primary responsibility is to design, create, and produce customised cuisines that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured cuisines. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the team and assistants. Duties & Responsibilities: Culinary operations: Plan, prepare, and oversee production of continental vegetarian, jain friendly, and vegan cuisine in a central kitchen setup. Innovate and adapt classic continental recipes to meet pure vegetarian and vegan dietary requirements (no eggs, gelatin, or animal derived ingredients). Develop jain compliant recipes, ensuring exclusion of root vegetables, onions, garlic, and other restricted items. Ensure taste, presentation, and quality consistency across all dishes supplied to multiple outlets. Menu development & Standardisation: Create and update seasonal menus, incorporating plant based alternatives and nutritional balance. Standardise recipes with precise portion control, costings, and production process for scale. Introduce healthy cooking methods (grilling, baking, steaming) aligned with wellness trends. Production & Inventory Management: Coordinate with procurement for sourcing organic, fresh and sustainable ingredients. Monitor inventory levels and minimise wastage through efficient planning. Oversee day to day production in high volume central kitchen environment. Supervise bulk production, portioning, packaging, and dispatch of dishes to outlets. Ensure consistency and quality control during production. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Hygiene & Compliance: Maintain strict adherence to FSSAI standards, HACCP protocols, and central kitchen hygiene guidelines. Ensure compliance with vegetarian and vegan food safety handling procedures. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Team Management: Train and supervise kitchen staff on recipe execution, food safety, and portioning standards. Schedule and oversee kitchen staff shifts, ensuring productivity and efficiency. Quality & Innovation: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Stay updated on global vegetarian, jain and vegan culinary trends to introduce innovative dishes. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise staff on healthy cooking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Exceptional creativity and a passion for designing and customising. Meticulous attention to detail to ensure the quality and consistency. Knowledge of food safety regulations and certification is a plus. Strong customer service skills and the ability to understand and interpret customer preferences. Strong knowledge of jain, vegan, and plant based cooking techniques. Expertise in recipe standardisation and large scale food production. Leadership skills with experience managing a kitchen team. Familiarity with kitchen equipment and modern cooking technologies. Strong time management for high volume production. Excellent communication and team leadership skills. Deep understanding of dietary restrictions (jain/vegan)and food safety regulations. Centralised production kitchen catering to multiple outlets or brands. Focus on pure vegetarian, jain and vegan menu production in a high volume setting. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

As a Human Resources Generalist at our company in the Hospitality Industry, you will play a crucial role in managing various HR activities to ensure the smooth operations in compliance with employment laws and company policies. Your responsibilities will include recruitment, employee relations, benefits administration, compliance, performance management, training, and more. Your contribution will be vital in maintaining a productive work environment and delivering a great experience to our customers. **Job Description:** **Duties & Responsibilities:** **Recruitment and Onboarding:** - Post job openings, screen resumes, and conduct interviews. - Coordinate with managers to understand staffing needs. - Oversee the onboarding process, including new hire orientations and paperwork completion. - Ensure the smooth transition of new employees into their roles. **Employee Relations:** - Serve as a point of contact for employee concerns and inquiries. - Mediate conflicts and promote a positive workplace environment. - Conduct exit interviews and track turnover metrics to improve retention. **Compliance and Record-Keeping:** - Ensure compliance with labor laws, health and safety regulations. - Maintain accurate employee records and handle workers compensation claims. - Assist with audits and ensure compliance with HR policies. **Benefits Administration:** - Assist employees with benefits enrolment, changes, and questions. - Coordinate open enrolment periods for health insurance and other benefits. - Manage time-off requests, vacation tracking, and leave management. **Training and Development:** - Facilitate training programs on customer service, food safety, and company policies. - Identify areas for employee skill development and support leadership training. **Performance Management:** - Conduct performance evaluations and support performance improvement plans. - Monitor employee performance to ensure alignment with company goals. **HR Policies and Procedures:** - Develop, implement, and communicate HR policies and procedures. - Ensure staff are informed of workplace policies and conduct policy reviews. **Health and Safety Compliance:** - Promote and enforce health and safety regulations in the workplace. - Conduct safety audits and collaborate with management to improve safety. **HR Metrics and Reporting:** - Track HR metrics such as turnover and absenteeism. - Prepare HR reports to support data-driven decision-making. **Key Skills:** - Adaptability, customer service orientation, and collaboration. - Knowledge of recruitment, organizational skills, and attention to detail. - Strong interpersonal, communication, multitasking, and time management skills. - Positive attitude, target-oriented, and relationship building skills. **Core Skills:** - Understanding of employment laws, HR procedures, and office equipment operation. - Human resources experience, typing skills, and proofreading proficiency. **Advanced Skills:** - Lead generation knowledge, data management proficiency, and social media familiarity. **Creative Skills:** - Excellent verbal & written communication, English language proficiency, and creative thinking. **Management Skills:** - Ability to work independently and in a team, time management, and project management. - Self-motivated, efficient, and able to work with strict deadlines. **IT Skills:** - Proficiency in word processing, database, and spreadsheet software. - Expertise in Microsoft Office suite and Google Docs. If you meet the qualifications and have a passion for HR in the hospitality industry, we encourage you to apply for this role.,

As an Event Management Officer, your primary role is to support the chair in ensuring the smooth functioning of events organized by the company. You will be responsible for planning, organizing, designing, producing, promoting, managing, and coordinating various types of events. Your creativity will be key in testing new ideas and themes for successful events. **Key Responsibilities:** - Plan events from start to finish based on requirements, target audience, and objectives. - Provide suggestions to enhance the event's success. - Prepare budgets and ensure adherence to financial guidelines. - Source and negotiate with vendors and suppliers. - Oversee hiring personnel such as DJs and waiters. - Coordinate all event operations. - Lead promotional activities. - Supervise all staff involved in the event. - Approve all aspects of the event before the day of execution. - Ensure smooth event execution and resolve any issues that may arise. - Manage post-event activities and analyze the event's success. - Conduct training and development for staff. - Maintain the company culture. - Resolve conflicts professionally. - Carry out administrative duties. - Create reports and deliver presentations. - Administer company assessments and background checks. **Qualifications Required:** - Proven experience as an event manager. - Proficiency in project management. - Knowledge of KPIs and marketing techniques for event management. - Problem-solving skills. - Customer service orientation. - Ability to build and maintain positive relationships. - Experience in educating and coaching staff. - Presentation skills. - Knowledge of health and safety laws. - Detail-oriented with multitasking abilities. - Strong interpersonal and leadership skills. - Positive attitude and target-oriented mindset. - Excellent communication and negotiation abilities. - Proficiency in managing time and tasks efficiently. - IT skills including proficiency in Microsoft Office suite and Google Docs. **Additional Details:** - This position requires a degree or diploma in event management or a related field. - Certifications in event planning or hospitality management can be advantageous. - Candidates with a background in Travel and Tourism or Hotel Management will have an added advantage. - Candidates must be willing to relocate as per business requirements. - Food and accommodation will be provided as needed. - Candidates should possess their own laptop and a reliable internet connection.,

Job Title: Administrative Assistant Fresher Junior Job Brief: An administrative assistant in the hospitality industry typically provides administrative support to management and staff within a hotel, resort, restaurant, or other hospitality-related business. Administrative work, Backend support, Email handle, social media handle, Performance analysis, Attendance check, Background verification, Vendor management, etc. Job Type: Full time Type of Company: Hospitality Industry Work mode: On site Work Location: MBP, Mahape, Navi Mumbai Note: Candidate applying for the above post should be from nearby location Interview Location : MBP, Mahape, Navi Mumbai Shift Timings: 09.00 AM to 06.00 PM 12.00 PM to 09.00 PM Working: 6 day working 1 day Holiday Rotating Holiday Experience: Minimum – Fresher Maximum – 01 year experience as administrator from hospitality industry who can handle talent acquisition, sales support, administrative & operations responsibilities can apply. Note: Candidate having relevant experience from from travel and tourism or hospitality industry would be considered as experienced or will be considered as fresher. Salary slab: Internship – Rs.120,000/- Per annum (CTC = Fix + Bonus = 80:20 ration) Fresher – Rs.240,000/- Per annum (CTC = Fix + Bonus = 80:20 ration) Experienced – Up to Rs.300,000/- Per annum (CTC = Fix + Bonus = 80:20 ration) Note: Salary structure: Fix + Bonus (80:20 ratio). Candidates applying for the above post should be compulsory target oriented. Education qualification: Diploma / Graduate in Travel and tourism (any related certification) BBM – Bachelor of Business Management (not compulsory, but will be an added advantage) BBA – Bachelor of Business Administration (not compulsory, but will be an added advantage) BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: An administrative assistant in the hospitality industry plays a vital role in ensuring the smooth operation of the business and providing support to management and staff. They must be organised, detail-oriented, and able to multitask effectively in a fast-paced environment. They should also possess excellent communication and customer service skills. Duties & Responsibilities Perform general administrative duties such as answering phone calls, responding to emails, and managing calendars. Schedule appointments, meetings, and events for management and staff. Coordinate travel arrangements and accommodations for management, employees and guests. Assist with budgeting and financial management by processing invoices and tracking expenses. Manage and maintain files, records, and databases for the hospitality business. Assist with human resources tasks such as recruiting, onboarding, and maintaining personnel records. Create reports, presentations, and other documents for management and staff. Coordinate special projects, events, and promotions for the hospitality business. Provide exceptional customer service to guests and clients by answering questions, resolving complaints, and addressing concerns. Assist with marketing and social media efforts by managing accounts and creating content. Office management and supervising staff. Overseeing headship pupils working in the office. Welcoming guests, replying to the queries and directing them to suitable personnel. Managing telephone calls, supplying and getting data and directly talking to a suitable person. Keeping a check on the inventory of office materials and normal office supplies. Ensuring meetings are effectively organised and minute. Maintaining effective records and administration Upholding the legal requirements of company law Communication and correspondence Coordinate with top management. Maintain the consistency & quality-standards of company’s communication across different channels. Consistently brainstorming & collaborating with team for new ideas & strategies Review, edit, & proof-read content submitted by team members to ensure it is engaging, addressing buyer persona & is grammatically & factually-correct. Requirements & Qualifications Key Skills: Organisational Skills: An administrative assistant must be able to manage multiple tasks simultaneously, prioritise effectively, and ensure deadlines are met. Communication Skills: They must have excellent written and verbal communication skills to communicate effectively with guests, employees, and management. Customer Service Skills: They must be able to handle clients inquiries and complaints in a professional and courteous manner, providing exceptional service to guests. Attention to Detail: An administrative assistant must be detail-oriented to ensure accuracy in records, reports, and other documentation. Time Management Skills: They must be able to manage their time effectively and efficiently to meet deadlines and accomplish tasks within a fast-paced environment. Interpersonal Skills: They must have good interpersonal skills to work effectively with colleagues, guests, and management. Flexibility: They must be adaptable to change and willing to take on new tasks and responsibilities as needed. Problem-Solving Skills: They must have the ability to identify problems and find solutions quickly and effectively. Teamwork Skills: They must be able to work collaboratively with others and contribute to a positive work environment. IT Skills: IT skills are essential for an administrative assistant in the hospitality industry as technology plays a critical role in managing and operating various aspects of the business. Some of the IT skills required for an administrative assistant in the hospitality industry include: Technical Skills: They must be proficient in using computer software such as Microsoft Office, database management systems, and other specialised software programs. Proficiency in Microsoft Office Suite: This includes Word, Excel, PowerPoint, and Outlook, which are commonly used for managing reservations, creating reports, tracking expenses, and communicating with guests, colleagues, and management. Knowledge of Hospitality Management Systems: Administrative assistants in the hospitality industry should have a basic understanding of property management systems, such as Opera, Fidelio, or Guestware, which are used to manage guest reservations, check-ins, checkouts, room inventory, and other operations. Point-of-Sale Systems: They should have knowledge of point-of-sale (POS) systems used in restaurants, bars, and retail stores to process transactions and manage inventory. Social Media Management: An administrative assistant should have basic knowledge of social media platforms and tools such as Linkedin, Facebook, Twitter, and Instagram to manage social media accounts and create engaging content. Data Entry and Management: They should have the ability to input, update, and manage data using database management systems such as Oracle, SQL, or Access. Online Booking and Payment Systems: Knowledge of online booking platforms such as Booking.com, Expedia, or Airbnb, and payment systems such as PayPal or Stripe is also essential for an administrative assistant in the hospitality industry. Basic Networking: Knowledge of basic networking concepts, such as LAN, WAN, and Wi-Fi, can be helpful in troubleshooting network connectivity issues and ensuring a smooth operation of the IT infrastructure. Overall, IT skills are essential for an administrative assistant in the hospitality industry to manage and operate the various aspects of the business efficiently and effectively. Core Skills: Knowledge of general office procedures Ability to operate office equipment (fax, copier, mail, etc.) Customer service experience Ability to type at least 40 words per minute Proficient in proofreading, spelling, grammar punctuation and math Ability to learn new and updated software Positive attitude. Target oriented Presentable Personality Advanced Skills: Knowledge of medical or legal terminology Proficient with tape transcription and ability to take shorthand Familiarity with File Site, a document management system Creative Skills: Excellent verbal & written communication skills. Excellent grasp of English language. Creative & innovative thinker & planner. Management Skills: Ability to work both independently & as an active member of a team. Able to prioritise, & manage time efficiently. Managing different projects simultaneously & working with strict deadlines. Self-motivated & self-directed. Educational Requirements: Bachelor’s Degree: A Bachelor’s degree in hospitality management, business administration, or a related field may be required for administrative assistant positions in larger hotel chains or corporate offices. This degree can provide more advanced knowledge in hospitality management, accounting, marketing, and other business skills. Professional Certifications: Preferred administrative assistants to have professional certifications such as Certified Administrative Professional (CAP) or Certified Meeting Professional (CMP) to demonstrate their competency and knowledge in administrative and hospitality management.

As a Chef Consultant specializing in Healthy Cuisine, your role will involve providing professional advice and guidance to restaurants, hotels, central kitchens, and food service operations. Your responsibilities will include standardizing recipes, creating SOPs, assisting in recruitment, training and development, improving food quality, optimizing kitchen operations, refining menus, and ensuring adherence to industry standards. If you have a passion for the restaurant industry and previous kitchen experience, we are looking for you. The ideal candidate should be creative, enthusiastic, and deeply passionate about healthy food, particularly in Indian and Tandoor cuisine. **Key Responsibilities:** - **Menu development & Nutrition:** - Create or revamp menus with a focus on balanced, nutrient-rich, and health-conscious dishes. - Ensure flavor is maintained while meeting dietary goals and nutritional standards. - Collaborate with nutritionists or dietitians as needed. - Develop seasonal and sustainable dishes using clean, whole ingredients. - **Culinary Innovation:** - Research and incorporate emerging health food trends and clean label ingredients. - Introduce new preparation methods to preserve nutrients. - **Kitchen operations & Staff training & SOPs:** - Train culinary staff on healthy cooking techniques, portion control, and presentation. - Improve kitchen workflows for efficient meal preparation. - Develop SOPs for ingredient storage and cooking techniques aligned with dietary guidelines. - **Ingredient sourcing:** - Recommend sustainable, organic, and locally sourced ingredients. - Build relationships with health-conscious suppliers. - Introduce prep methods that align with natural principles. - **Quality control:** - Ensure high standards of food quality, presentation, and hygiene are consistently maintained. - **Cost Management:** - Advise on portion control, inventory management, and supplier selection to reduce waste and improve profitability. - **Concept development:** - Assist in developing new restaurant concepts, including cuisine selection and operational strategy. - **Compliance & Safety standards:** - Ensure adherence to food safety regulations and relevant certifications. - Maintain high standards of cleanliness and kitchen hygiene. - **Market research:** - Analyze food trends and customer preferences to keep the establishment competitive. **Qualification Required:** - Degree or diploma in Culinary Science, Culinary Arts, or related certificate. - Bachelor of Hotel Management (BHM). - Proven experience as a Head Chef, Executive Chef, or Culinary Consultant in healthy or specialty cuisine. - Familiarity with sustainable practices, dietary trends, and kitchen management software. - Strong leadership, communication, organizational, and management skills. - Ability to work under pressure and inspire others. In addition to the above responsibilities, you may be required to relocate as per business needs, and the company will provide food during duty hours and accommodation if necessary. It is essential to be target-oriented, possess a presentable personality, and have marketing, communication, and multitasking skills. Your creative thinking, leadership qualities, and ability to manage time efficiently will be crucial in this role.,

As a Human Resources Talent Acquisition Specialist in the hospitality industry, your role will involve sourcing, attracting, and hiring top talent for various roles within the organization. You will be responsible for understanding the unique needs of the outlets, finding the best-fit candidates, and promoting a strong employer brand to attract and retain quality employees. Your contribution will help maintain a skilled and motivated workforce, ultimately enhancing the organization's success and positive guest experience. **Key Responsibilities:** - **Recruitment Strategy and Planning:** - Develop and implement recruitment strategies tailored to the restaurant industry. - Forecast staffing needs in collaboration with managers and adjust strategies according to hiring trends. - **Sourcing and Candidate Attraction:** - Utilize various channels to reach diverse candidate pools. - Build and maintain a pipeline of qualified candidates for high-turnover positions typical in the hospitality industry. - **Candidate Screening and Selection:** - Review resumes, conduct initial screenings, and schedule interviews. - Collaborate with hiring managers for final candidate selection based on qualifications and fit. - **Employer Branding:** - Position the organization as an employer of choice in the industry. - Create engaging job advertisements and represent the organization at industry events to boost brand visibility. - **Onboarding and Orientation:** - Ensure a smooth onboarding process for new hires. - Develop materials to familiarize new employees with the organizational culture and standards. - **Compliance and Record-Keeping:** - Ensure hiring practices comply with employment laws. - Maintain accurate records of candidates and job postings in the applicant tracking system. - **Data Analysis and Reporting:** - Track recruitment metrics and provide reports to HR management. - Use data to optimize recruitment strategies and reduce turnover rates. - **Relationship Management:** - Build relationships with hiring managers and candidates. - Serve as a point of contact for candidates throughout the hiring process. **Qualifications Required:** - HR certification (e.g., PHR, SHRM-CP). - Bachelor's degree in Human Resources, Business Administration, hotel management, or related field. - Experience in a high-volume, fast-paced environment such as the restaurant industry. - Proficiency in Microsoft Office Suite and familiarity with applicant tracking systems. In addition to the above responsibilities and qualifications, as a candidate applying for this role, you should be target-oriented, have your own laptop and a good internet connection, and be prepared for some weekend or evening work based on recruitment events or urgent hiring needs. This position offers an internship with a salary of Rs. 120,000/- per annum (CTC = Fix + Variable = 80:20 ratio) for interns, Rs. 180,000/- per annum (CTC = Fix + Variable = 80:20 ratio) for freshers, and up to Rs. 300,000/- per annum (CTC = Fix + Variable = 80:20 ratio) for experienced candidates in the hospitality industry. The work location is MBP, Mahape, Navi Mumbai, with hybrid work mode and shift timings from 09.00 AM to 06.00 PM. This role requires a proactive, creative, and customer service-oriented individual with strong interpersonal and communication skills to excel in the dynamic environment of talent acquisition within the hospitality industry.,

Job Title: Continental Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine) Internship / Apprenticeship Commi 3 / 2 / 1 DCDP CDP Sous Chef Job Brief: We are seeking a skilled and innovative continental chef to oversee the preparation and production of high quality pure vegetarian, jain and vegan dishes for our cloud kitchen. The chef will be responsible for menu development, standardising recipes, maintaining hygiene standards, and ensuring timely production for multiple outlets while adhering while adhering strictly to dietary guidelines and culinary authenticity. Creativity in continental vegetarian, jain & vegan fusion cuisine. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Cloud Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Continental cuisine, including Salads, sandwiches, Rolls, Wraps, Pizza, etc. In house spreadings, dressings, dips, chutnis, ketchups, etc. Beverages, smoothies, soups, ditoxer’s, etc. Cuisine with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Without colour, or added chemicals. Gluten-free, jain and vegan options. Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 06.00 AM to 06.00 PM 06.00 PM to 06.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as continental chef, preferably in a health focused or allergen friendly environment or cloud kitchens (vegetarian, jain and vegan experience preferred). In depth knowledge of gluten free, sugar free, and organic cooking techniques. Experience in managing production at a cloud kitchen is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial cooking equipment and production software. Note: Candidate having relevant experience in kitchen & production – continental department would be considered. Salary slab: Maximum – Up to Rs.600,000/- Per annum (CTC 80:20 ratio) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food will be provide during duty hours Accommodation will be compensated (as per situation, if required). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A continental Chef plays a vital role in making special occasions memorable with personalised and uniquely designed cuisines. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the brands success. As a custom continental chef, your primary responsibility is to design, create, and produce customised cuisines that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured cuisines. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the team and assistants. Duties & Responsibilities: Culinary operations: Plan, prepare, and oversee production of continental vegetarian, jain friendly, and vegan cuisine in a cloud kitchen setup. Innovate and adapt classic continental recipes to meet pure vegetarian and vegan dietary requirements (no eggs, gelatin, or animal derived ingredients). Develop jain compliant recipes, ensuring exclusion of root vegetables, onions, garlic, and other restricted items. Ensure taste, presentation, and quality consistency across all dishes supplied to multiple outlets. Menu development & Standardisation: Create and update seasonal menus, incorporating plant based alternatives and nutritional balance. Standardise recipes with precise portion control, costings, and production process for scale. Introduce healthy cooking methods (grilling, baking, steaming) aligned with wellness trends. Production & Inventory Management: Coordinate with procurement for sourcing organic, fresh and sustainable ingredients. Monitor inventory levels and minimise wastage through efficient planning. Oversee day to day production in high volume cloud kitchen environment. Supervise bulk production, portioning, packaging, and dispatch of dishes to outlets. Ensure consistency and quality control during production. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Hygiene & Compliance: Maintain strict adherence to FSSAI standards, HACCP protocols, and cloud kitchen hygiene guidelines. Ensure compliance with vegetarian and vegan food safety handling procedures. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Team Management: Train and supervise kitchen staff on recipe execution, food safety, and portioning standards. Schedule and oversee kitchen staff shifts, ensuring productivity and efficiency. Quality & Innovation: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Stay updated on global vegetarian, jain and vegan culinary trends to introduce innovative dishes. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise staff on healthy cooking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Exceptional creativity and a passion for designing and customising. Meticulous attention to detail to ensure the quality and consistency. Knowledge of food safety regulations and certification is a plus. Strong customer service skills and the ability to understand and interpret customer preferences. Strong knowledge of jain, vegan, and plant based cooking techniques. Expertise in recipe standardisation and large scale food production. Leadership skills with experience managing a kitchen team. Familiarity with kitchen equipment and modern cooking technologies. Strong time management for high volume production. Excellent communication and team leadership skills. Deep understanding of dietary restrictions (jain/vegan)and food safety regulations. Centralised production kitchen catering to multiple outlets or brands. Focus on pure vegetarian, jain and vegan menu production in a high volume setting. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

Job Title: Human Resources – Generalist (Hospitality industry) Junior Senior Job Brief: Human Resources – Generalist The HR – Generalist will manage various human resources activities, such as recruitment, employee relations, benefits administration, compliance, performance management, and training. they ensure the smooth operations in compliance with employment laws and company policies while promoting a positive work culture. This role is essential in helping the team to maintain a productive and positive work environment, which ultimately contributes to delivering a great experience to customers. Department: Operations – Human Resources Job Type: Full time Type of Company: Hospitality Industry Hotels & Resorts Restaurants & Bars Work mode: On site Work Location: MBP, Mahape, Navi Mumbai Interview Location: MBP, Mahape, Navi Mumbai Shift Timings: 09.00 AM to 06.00 PM Working: 6 days working 1 day Holiday Rotating Holiday Experience: Maximum – Up to 06 year of experience as human resources, recruitment, from hospitality industry. Note: Candidate having relevant experience from hospitality industry would be considered. Salary slab: Experienced : Up to Rs.600,000/- Per annum (80:20 ration) Note: Candidates applying for the above post should be compulsory target oriented. Candidates applying for the above post should have their own laptop, good internet connection. Some weekend or evening work may be required depending on recruitment events or urgent hiring needs. Education qualification: HR certification (e.g., PHR, SHRM-CP). Experience in a high-volume, fast-paced environment such as the restaurant industry. Knowledge of food safety regulations and compliance standards. Bachelor’s degree in Human Resources, Business Administration, hotel management or related field. Diploma / Graduate in Travel and tourism (any related certification would be added benefit) BHM – Bachelor of Hotel Management (any related certification would be added benefit) Job Description: An HR Generalist is responsible for managing a wide range of human resources functions to support the business’s overall operations. This role typically includes recruitment and staffing, ensuring the right team members in place to meet its needs. The HR Generalist handles onboarding, training, and development, helping new employees integrate smoothly and supporting continuous growth for existing staff. Employee relations are a significant part of the job, addressing any concerns or conflicts that may arise while promoting a positive work environment. They also oversee compliance with labor laws and health and safety regulations, ensuring the adheres to legal requirements. Additionally, they may manage payroll and benefits administration, assist with performance management, and develop policies and procedures that align with the company’s goals. Overall, an HR Generalist plays a key role in fostering a productive and supportive workplace culture in the fast-paced environment. Duties & Responsibilities Recruitment and Onboarding Employee Relations Compliance and Record-Keeping Benefits Administration Training and Development Performance Management Payroll Support HR Policies and Procedures Health and Safety Compliance HR Metrics and Reporting Key Responsibilities: Recruitment and Onboarding: Post job openings, screen resumes, and conduct interviews. Coordinate with managers to understand staffing needs. Oversee the onboarding process, including new hire orientations and paperwork completion. Ensure the smooth transition of new employees into their roles. Employee Relations: Serve as a point of contact for employee concerns and inquiries. Mediate conflicts between employees or between employees and management. Promote a positive workplace environment and employee engagement. Conduct exit interviews and track turnover metrics to improve retention. Compliance and Record-Keeping: Ensure compliance with labor laws, health and safety regulations, and restaurant industry-specific standards. Maintain accurate and confidential employee records. Handle worker’s compensation claims and coordinate with insurance providers. Assist with audits and ensure compliance with EEO, FMLA, and other HR policies. Benefits Administration: Assist employees with benefits enrolment, changes, and questions. Coordinate open enrolment periods for health insurance and other benefits. Handle time-off requests, vacation tracking, and leave management (sick leave, FMLA, etc.). Training and Development: Facilitate training programs on customer service, food safety, health standards, and company policies. Identify areas for employee skill development and coordinate appropriate training sessions. Support management in leadership development and succession planning. Performance Management: Assist managers in conducting performance evaluations. Support the development of performance improvement plans (PIPs) for underperforming employees. Monitor employee performance and provide feedback to ensure alignment with company goals. Payroll Support: Collaborate with payroll teams to ensure accuracy in time tracking, attendance, and wage calculations. Assist with resolving payroll discrepancies. Ensure compliance with minimum wage laws, overtime regulations, and other compensation rules. HR Policies and Procedures: Develop, implement, and communicate HR policies and procedures specific to the industry environment. Ensure all staff are informed of workplace policies and updated on changes. Conduct regular reviews of policies and procedures to maintain alignment with the latest laws. Health and Safety Compliance: Promote and enforce health and safety regulations within the organisation. Conduct safety audits and collaborate with the management team to improve workplace safety. HR Metrics and Reporting: Track and analyse HR metrics, such as employee turnover, absenteeism, and engagement levels. Prepare HR reports for management to support data-driven decision-making. Key Skills: Adaptability and flexibility in a dynamic work environment. Customer service orientation for both internal (employees) and external (customers) stakeholders. Ability to work collaboratively with cross-functional teams, including kitchen and management staff. Good knowledge and understanding about staff requirements. Good knowledge and understanding of recruitment. Well-organised and detail-oriented. Must be able to multi-task and take instruction from many sources. Strong interpersonal skills Positive attitude. Target oriented Presentable Personality Attention to detail Marketing skills Communication skills Relationship building skills Multitasking skills Time management skills Patience Listening skills Core Skills: Solid understanding of employment laws and regulations. Knowledge of human resources procedures Ability to operate office equipment (fax, copier, mail, etc.) Human resources experience Ability to type at least 40 words per minute Proficient in proofreading, spelling, grammar punctuation and math Advanced Skills: Knowledge of lead generation Proficient with data management Familiarity with social media Creative Skills: Excellent verbal & written communication skills. Excellent grasp of English language. Creative & innovative thinker & planner. Management Skills: Ability to work both independently & as an active member of a team. Able to prioritise, & manage time efficiently. Managing different projects simultaneously & working with strict deadlines. Self-motivated & self-directed. IT Skills: Expertise in word processing, database, and spreadsheet software, including Microsoft office suite (Word, PowerPoint, Outlook, & Excel) & Google Docs. Experience with HR software (e.g., HRIS, payroll systems). Ability to learn new and updated software

Job Title: Human Resources – Talent Acquisition specialist (Hospitality Industry) Internship Fresher Junior Senior Job Brief: Human Resources – Talent acquisition specialist (recruitment) We are looking for Human resources – talent acquisition executive, recruiter, from hospitality industry who can handle talent acquisition (recruitment) responsibilities. An HR Talent Acquisition Specialist is responsible for sourcing, attracting, and hiring top talent to fill various roles within the organisation, from entry-level to managerial positions. This position focuses on understanding the unique needs of the outlets, finding the best-fit candidates, and promoting a strong employer brand to attract and retain quality employees. The Talent Acquisition Specialist plays an essential role in helping the organisation attract quality talent, contributing to its success and positive guest experience by maintaining a skilled and motivated workforce. Department: Operations – Human Resources Job Type: Full time Part time Type of Company: Hospitality Industry Hotels & Resorts Restaurants & Bars Work mode: Hybrid Note: We do not have complete work from home option. Hybrid mode of work means: Work from office (minimum two days a week) – work from home – as per the requirement. Hybrid mode of work can be changed to full time work from office as per the work requirement. Work Location: MBP, Mahape, Navi Mumbai Interview Location: MBP, Mahape, Navi Mumbai Shift Timings: 09.00 AM to 06.00 PM Working: 5 days working 2 day Holiday Rotational Holidays Experience: Minimum – Intern / Fresher Maximum – Up to 6 years of experience as human resources – talent acquisition specialist from hospitality industry can apply. Note: Candidate having relevant experience from hospitality industry would be considered. Salary slab: Internship – Rs.120,000/- Per annum (CTC = Fix + Variable = 80:20 ration) Fresher – Rs.180,000/- Per annum (CTC = Fix + Variable = 80:20 ration) Experience – up to Rs.600,000/- Per annum (CTC = Fix + Variable = 80:20 ration) Note: Salary structure: Fix + Variable (80:20 ratio). Candidates applying for the above post should be compulsory target oriented, as offered salary will be target oriented. Candidates applying for the above post should have their own laptop, good internet connection. Some weekend or evening work may be required depending on recruitment events or urgent hiring needs. Education qualification: HR certification (e.g., PHR, SHRM-CP). Knowledge of industry-specific roles, including back-of-house (e.g., cooks, dishwashers) and front-of-house (e.g., servers, hosts) positions. Experience in a high-volume, fast-paced environment such as the restaurant industry. Bachelor’s degree in Human Resources, Business Administration, hotel management or related field. Master of Business Administration in HR/Management/Hospitality Diploma / Graduate in Travel and tourism (any related certification would be added benefit) BHM – Bachelor of Hotel Management (any related certification would be added benefit) Job Description: The Talent Acquisition Specialist will lead the recruitment process for the outlets, ensuring that all hiring needs are met efficiently and effectively. They work closely with hiring managers to understand staffing requirements, utilise creative sourcing methods to attract candidates, and ensure a seamless onboarding experience for new hires. This role requires deep knowledge of the hospitality industry, a strong network of talent, and the ability to promote a positive brand image. Duties & Responsibilities Recruitment Strategy and Planning Sourcing and Candidate Attraction Candidate Screening and Selection Employer Branding Onboarding and Orientation Compliance and Record-Keeping Data Analysis and Reporting Relationship Management Key Responsibilities : Recruitment Strategy and Planning: Develop and implement recruitment strategies tailored to the restaurant industry, with a focus on attracting quality candidates for both front-of-house and back-of-house positions. Collaborate with managers to forecast staffing needs, considering seasonal trends and business growth. Analyse hiring trends and adjust recruitment strategies to meet changing demands. Sourcing and Candidate Attraction: Utilise various sourcing channels, including job boards, social media, career fairs, community events, and employee referrals to reach diverse candidate pools. Build and maintain a pipeline of qualified candidates for high-turnover positions typical in the hospitality industry, such as servers, cooks, hosts, waiters, front desk, housekeeping, kitchen staff, etc. Foster relationships with local culinary schools, hospitality programs, and industry associations to attract talent. Candidate Screening and Selection: Review resumes, conduct initial screenings, and shortlist candidates based on qualifications and fit for the environment. Schedule and conduct interviews, assess technical skills, cultural fit, and customer service orientation. Collaborate with hiring managers on final candidate selection, considering both operational needs and team dynamics. Employer Branding: Promote the brand to position it as an employer of choice in the industry. Work with marketing or HR teams to create engaging job advertisements and content for social media that showcases the restaurant’s work culture, growth opportunities, and employee benefits. Represent the restaurant at career fairs, industry events, and community gatherings to boost brand visibility and attract talent. Onboarding and Orientation: Coordinate with the HR and operations teams to ensure a smooth onboarding process for new hires, including orientation and training. Develop onboarding materials that familiarise new employees with the organisation culture, standards, and expectations. Gather feedback from new hires to improve the onboarding process continually. Compliance and Record-Keeping: Ensure all hiring practices comply with local, state, and federal employment laws, including EEO, FMLA, and ADA. Maintain accurate records of candidates, job postings, and interviews in the applicant tracking system (ATS). Handle candidate background checks, references, and pre-employment verifications as needed. Data Analysis and Reporting: Track and analyse key recruitment metrics, such as time-to-hire, cost-per-hire, and candidate sources. Provide regular reports to HR management on recruiting performance, trends, and areas for improvement. Use data to optimise recruitment strategies and reduce turnover rates. Relationship Management: Build and maintain relationships with hiring managers and other leaders to stay informed on departmental needs. Serve as a point of contact for candidates throughout the hiring process, ensuring clear communication and a positive candidate experience. Develop partnerships with staffing agencies and recruitment vendors as necessary for high-volume hiring. Key Competencies: Proactivity : Ability to anticipate hiring needs and act quickly to build a talent pool. Creativity : Develop innovative sourcing methods to attract candidates in a competitive market. Resilience : Able to handle high-volume recruiting demands and manage multiple roles simultaneously. Customer Service Orientation : Focused on delivering a positive experience for both candidates and internal stakeholders. Requirements & Qualifications Key Skills: Good knowledge and understanding about staff requirements. Good knowledge and understanding of recruitment. Well-organised and detail-oriented. Must be able to multi-task and take instruction from many sources. Strong interpersonal skills Positive attitude. Target oriented Presentable Personality Attention to detail Marketing skills Communication skills Relationship building skills Multitasking skills Time management skills Patience Listening skills Core Skills: Knowledge of employment laws and best practices in recruitment and selection. Knowledge of human resources procedures Ability to operate office equipment (fax, copier, mail, etc.) Human resources Recruitment experience Ability to type at least 40 words per minute Proficient in proofreading, spelling, grammar punctuation and math Advanced Skills: Knowledge of lead generation Proficient with data management Familiarity with social media Creative Skills: Excellent verbal & written communication skills. Excellent grasp of English language. Creative & innovative thinker & planner. Management Skills: Ability to work both independently & as an active member of a team. Able to prioritise, & manage time efficiently. Managing different projects simultaneously & working with strict deadlines. Self-motivated & self-directed. IT Skills: Expertise in word processing, database, and spreadsheet software, including Microsoft office suite (Word, PowerPoint, Outlook, & Excel) & Google Docs. Ability to learn new and updated software Familiarity with recruiting software and applicant tracking systems (ATS).

Job Title: Administrative Assistant (Hotel Industry) Fresher Junior Job Brief: An administrative assistant in the hospitality industry typically provides administrative support to management and staff within a hotel, resort, restaurant, or other hospitality-related business. Administrative work, Backend support, Email handle, social media handle, Performance analysis, Attendance check, Background verification, Vendor management, etc. Job Type: Full time Type of Company: Hotel Industry Work mode: On site Work Location: MBP, Mahape, Navi Mumbai Note: Candidate applying for the above post should be from nearby location Interview Location : MBP, Mahape, Navi Mumbai Shift Timings: 09.00 AM to 06.00 PM 12.00 PM to 09.00 PM Working: 6 days working 1 day Holiday Rotating Holiday Experience: Minimum – Fresher Maximum – 02 year experience as administrator from hotel industry who can handle talent acquisition, sales support, administrative & operations responsibilities can apply. Note: Candidate having relevant experience from from travel and tourism or hotel industry would be considered. Salary slab: Internship – Rs.120,000/- Per annum (80:20 ration) Fresher – Rs.180,000/- Per annum (80:20 ration) Experienced – Up to Rs.300,000/- Per annum (80:20 ration) Education qualification: Diploma / Graduate in Travel and tourism (any related certification) BBM – Bachelor of Business Management (not compulsory, but will be an added advantage) BBA – Bachelor of Business Administration (not compulsory, but will be an added advantage) BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: An administrative assistant in the hospitality industry plays a vital role in ensuring the smooth operation of the business and providing support to management and staff. They must be organised, detail-oriented, and able to multitask effectively in a fast-paced environment. They should also possess excellent communication and customer service skills. Duties & Responsibilities Perform general administrative duties such as answering phone calls, responding to emails, and managing calendars. Schedule appointments, meetings, and events for management and staff. Coordinate travel arrangements and accommodations for management, employees and guests. Assist with budgeting and financial management by processing invoices and tracking expenses. Manage and maintain files, records, and databases for the hospitality business. Assist with human resources tasks such as recruiting, onboarding, and maintaining personnel records. Create reports, presentations, and other documents for management and staff. Coordinate special projects, events, and promotions for the hospitality business. Provide exceptional customer service to guests and clients by answering questions, resolving complaints, and addressing concerns. Assist with marketing and social media efforts by managing accounts and creating content. Office management and supervising staff. Overseeing headship pupils working in the office. Welcoming guests, replying to the queries and directing them to suitable personnel. Managing telephone calls, supplying and getting data and directly talking to a suitable person. Keeping a check on the inventory of office materials and normal office supplies. Ensuring meetings are effectively organised and minute. Maintaining effective records and administration Upholding the legal requirements of company law Communication and correspondence Coordinate with top management. Maintain the consistency & quality-standards of company’s communication across different channels. Consistently brainstorming & collaborating with team for new ideas & strategies Review, edit, & proof-read content submitted by team members to ensure it is engaging, addressing buyer persona & is grammatically & factually-correct. Requirements & Qualifications Key Skills: Organisational Skills: An administrative assistant must be able to manage multiple tasks simultaneously, prioritise effectively, and ensure deadlines are met. Communication Skills: They must have excellent written and verbal communication skills to communicate effectively with guests, employees, and management. Customer Service Skills: They must be able to handle clients inquiries and complaints in a professional and courteous manner, providing exceptional service to guests. Attention to Detail: An administrative assistant must be detail-oriented to ensure accuracy in records, reports, and other documentation. Time Management Skills: They must be able to manage their time effectively and efficiently to meet deadlines and accomplish tasks within a fast-paced environment. Interpersonal Skills: They must have good interpersonal skills to work effectively with colleagues, guests, and management. Flexibility: They must be adaptable to change and willing to take on new tasks and responsibilities as needed. Problem-Solving Skills: They must have the ability to identify problems and find solutions quickly and effectively. Teamwork Skills: They must be able to work collaboratively with others and contribute to a positive work environment. IT Skills: IT skills are essential for an administrative assistant in the hospitality industry as technology plays a critical role in managing and operating various aspects of the business. Some of the IT skills required for an administrative assistant in the hospitality industry include: Technical Skills: They must be proficient in using computer software such as Microsoft Office, database management systems, and other specialised software programs. Proficiency in Microsoft Office Suite: This includes Word, Excel, PowerPoint, and Outlook, which are commonly used for managing reservations, creating reports, tracking expenses, and communicating with guests, colleagues, and management. Knowledge of Hospitality Management Systems: Administrative assistants in the hospitality industry should have a basic understanding of property management systems, such as Opera, Fidelio, or Guestware, which are used to manage guest reservations, check-ins, checkouts, room inventory, and other operations. Point-of-Sale Systems: They should have knowledge of point-of-sale (POS) systems used in restaurants, bars, and retail stores to process transactions and manage inventory. Social Media Management: An administrative assistant should have basic knowledge of social media platforms and tools such as Linkedin, Facebook, Twitter, and Instagram to manage social media accounts and create engaging content. Data Entry and Management: They should have the ability to input, update, and manage data using database management systems such as Oracle, SQL, or Access. Online Booking and Payment Systems: Knowledge of online booking platforms such as Booking.com, Expedia, or Airbnb, and payment systems such as PayPal or Stripe is also essential for an administrative assistant in the hospitality industry. Basic Networking: Knowledge of basic networking concepts, such as LAN, WAN, and Wi-Fi, can be helpful in troubleshooting network connectivity issues and ensuring a smooth operation of the IT infrastructure. Overall, IT skills are essential for an administrative assistant in the hospitality industry to manage and operate the various aspects of the business efficiently and effectively. Core Skills: Knowledge of general office procedures Ability to operate office equipment (fax, copier, mail, etc.) Customer service experience Ability to type at least 40 words per minute Proficient in proofreading, spelling, grammar punctuation and math Ability to learn new and updated software Positive attitude. Target oriented Presentable Personality Advanced Skills: Knowledge of medical or legal terminology Proficient with tape transcription and ability to take shorthand Familiarity with File Site, a document management system Creative Skills: Excellent verbal & written communication skills. Excellent grasp of English language. Creative & innovative thinker & planner. Management Skills: Ability to work both independently & as an active member of a team. Able to prioritise, & manage time efficiently. Managing different projects simultaneously & working with strict deadlines. Self-motivated & self-directed. Educational Requirements: Bachelor’s Degree: A Bachelor’s degree in hospitality management, business administration, or a related field may be required for administrative assistant positions in larger hotel chains or corporate offices. This degree can provide more advanced knowledge in hospitality management, accounting, marketing, and other business skills. Professional Certifications: Preferred administrative assistants to have professional certifications such as Certified Administrative Professional (CAP) or Certified Meeting Professional (CMP) to demonstrate their competency and knowledge in administrative and hospitality management.

Job Title: Marketing officer (Hotel Industry) Junior Senior Job Brief: A Marketing officer plays a crucial role in promoting and enhancing the reputation of hotels, resorts, restaurants, and other hospitality establishments. They are responsible for developing and implementing marketing strategies to attract guests, boost bookings, and increase revenue. Job Type: Full time Type of Company: Hotel Industry Corporate / Commercial outlet & kiosk Hotel & Resort Restaurant & Bar Gymkhana club Villa, Backpacking hostel, Service apartment, Home stay Work mode: Hybrid Note: We do not have complete work from home option. Hybrid mode of work means: Onsite – Work from office – work from home – as per the requirement Hybrid mode of work can be changed to full time work from office as per the work requirement. Work Location: MBP, Mahape, Navi Mumbai Interview Location: MBP, Mahape, Navi Mumbai Shift Timings: 10.00 AM to 07.00 PM Working: 5 days working 2 day Holiday Rotational Holidays Experience: Minimum – 03 year of experience of marketing, branding and promotion in hotel industry, Hotels & Resort, Restaurant & bar. Maximum – 06 year of experience of marketing, branding and promotion in hotel industry, Hotels & Resort, Restaurant & bar. Salary slab: Experienced : Up to Rs.600,000/- Per annum (80:20 ration) Note: Candidates applying for the above post should be compulsory target oriented. Candidates applying for the above post should have their own laptop, good internet connection. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Education qualification: Bachelor’s degree in Business, hospitality management, Real estate, or a related field. Job Description The Marketing officer is responsible for planning, executing, and overseeing all marketing initiatives to drive brand awareness, increase occupancy rates, and boost revenue for the establishment. This role involves developing comprehensive marketing strategies, managing advertising campaigns, and collaborating with various teams to ensure a consistent and compelling brand image. Duties & Responsibilities A Marketing officer plays a pivotal role in shaping the brand image, attracting guests, and driving revenue. They must stay up-to-date with industry trends, adapt to changing market conditions, and effectively communicate the unique value propositions of the establishment to potential guests. Develop Marketing Strategy: Create and execute a comprehensive marketing plan that aligns with the establishment’s goals and objectives. Brand Management: Maintain and strengthen the brand identity, ensuring consistency in messaging and visual representation across all marketing materials and channels. Online Presence: Manage online presence, including the website, social media profiles, and third-party booking platforms. Optimise online content and user experience. Advertising and Promotion: Plan and oversee advertising campaigns, both online and offline, to attract guests and increase bookings. This includes digital marketing, print media, and promotional events. Market Research: Conduct market research to identify trends, competitors, and opportunities. Use data-driven insights to make informed marketing decisions. Content Creation: Develop engaging and relevant content, including blogs, videos, and social media posts, to attract and engage prospective guests. Public Relations: Build and maintain relationships with media outlets, travel bloggers, and influencers to generate positive press coverage. Collaboration: Work closely with sales, reservations, and front-of-house teams to align marketing efforts with sales targets and guest experiences. Budget Management: Create and manage the marketing budget, ensuring efficient allocation of resources and tracking return on investment (ROI). Analytics and Reporting: Monitor and analyse the performance of marketing campaigns and initiatives. Provide regular reports to assess the effectiveness of marketing efforts. Requirements & Qualifications Key Skills: Proven experience as a Marketing Manager in the hospitality industry. Strong understanding of hospitality industry trends and customer behaviour. Proficiency in digital marketing, including SEO, SEM, email marketing, and social media. Excellent communication, interpersonal, and leadership skills. Creative thinking and the ability to develop innovative marketing strategies. Knowledge of marketing software and analytics tools. Budget management skills. Flexibility and adaptability in a fast-paced industry. Knowledge and understanding of data management. Well-organised and detail-oriented Market knowledge Ability to build rapport Time management and planning skills Must be able to multi-task and take instruction from many sources Excellent leadership skills Strong interpersonal skills Negotiation skills Positive attitude Target oriented Convincing power Presentable Personality Core Skills: Hospitality industries experience Ability to develop new products and services, offers, rewards, club membership plans, etc. Excellent presentation skills and negotiation skills Proficient in proofreading, spelling, grammar punctuation and math Advanced Skills: Familiarity with hospitality industries Products and further documentation Creative Skills: Excellent verbal & written communication skills Excellent grasp of English language Creative & innovative thinker & planner Critical thinker and problem solver Management Skills: Ability to work both independently & as an active member of a team Able to prioritise, & manage time efficiently Managing different projects simultaneously & working with strict deadlines Self-motivated & self-directed IT Skills: Proficiency in MS office, Google docs, etc. Ability to learn new and updated software

Role Overview: As a Human Resources Talent Acquisition Specialist in the Hospitality Industry, your main responsibility will be to handle talent acquisition (recruitment) tasks. You will play a crucial role in sourcing, attracting, and hiring top talent for various roles within the organisation, ranging from entry-level to managerial positions. Your focus will be on understanding the unique needs of the outlets, finding the best-fit candidates, and promoting a strong employer brand to attract and retain quality employees. Your efforts will contribute to the success of the organisation and enhance the positive guest experience by maintaining a skilled and motivated workforce. Key Responsibilities: - Develop and implement recruitment strategies tailored to the restaurant industry, with a focus on attracting quality candidates for front-of-house and back-of-house positions. - Collaborate with managers to forecast staffing needs, considering seasonal trends and business growth. - Utilise various sourcing channels such as job boards, social media, career fairs, and employee referrals to reach diverse candidate pools. - Review resumes, conduct initial screenings, and shortlist candidates based on qualifications and fit for the environment. - Promote the brand as an employer of choice in the industry through engaging job advertisements and content for social media. - Coordinate with HR and operations teams to ensure a smooth onboarding process for new hires. Qualifications Required: - HR certification (e.g., PHR, SHRM-CP). - Bachelors degree in Human Resources, Business Administration, Hotel Management, or related field. - Experience in a high-volume, fast-paced environment such as the restaurant industry. - Good knowledge and understanding of staff requirements and recruitment. - Proficiency in office equipment and software like Microsoft Office suite and Google Docs. Additional Details: The company operates in the Hospitality Industry, specifically in Hotels & Resorts and Restaurants & Bars. The work mode is hybrid, requiring a minimum of two days in the office per week, with the possibility of transitioning to full-time office work as needed. The work location is in MBP, Mahape, Navi Mumbai, with shift timings from 09:00 AM to 06:00 PM, five days a week with rotational holidays. The salary structure includes fixed and variable components, with the opportunity for interns, freshers, and experienced candidates from the hospitality industry to apply. Candidates should be target-oriented and possess their own laptop and a good internet connection. Weekend or evening work may be required based on recruitment events or urgent hiring needs. Role Overview: As a Human Resources Talent Acquisition Specialist in the Hospitality Industry, your main responsibility will be to handle talent acquisition (recruitment) tasks. You will play a crucial role in sourcing, attracting, and hiring top talent for various roles within the organisation, ranging from entry-level to managerial positions. Your focus will be on understanding the unique needs of the outlets, finding the best-fit candidates, and promoting a strong employer brand to attract and retain quality employees. Your efforts will contribute to the success of the organisation and enhance the positive guest experience by maintaining a skilled and motivated workforce. Key Responsibilities: - Develop and implement recruitment strategies tailored to the restaurant industry, with a focus on attracting quality candidates for front-of-house and back-of-house positions. - Collaborate with managers to forecast staffing needs, considering seasonal trends and business growth. - Utilise various sourcing channels such as job boards, social media, career fairs, and employee referrals to reach diverse candidate pools. - Review resumes, conduct initial screenings, and shortlist candidates based on qualifications and fit for the environment. - Promote the brand as an employer of choice in the industry through engaging job advertisements and content for social media. - Coordinate with HR and operations teams to ensure a smooth onboarding process for new hires. Qualifications Required: - HR certification (e.g., PHR, SHRM-CP). - Bachelors degree in Human Resources, Business Administration, Hotel Management, or related field. - Experience in a high-volume, fast-paced environment such as the restaurant industry. - Good knowledge and understanding of staff requirements and recruitment. - Proficiency in office equipment and software like Microsoft Office suite and Google Docs. Additional Details: The company operates in the Hospitality Industry, specifically in Hotels & Resorts and Restaurants & Bars. The work mode is hybrid, requiring a minimum of two days in the office per week, with the possibility of transitioning to full-time office work as needed. The work location is in MBP, Mahape, Navi Mumbai, with shift timings from 09:00 AM to 06:00 PM, five days a week with rotational holidays.

Role Overview: As a Business Development Officer in the hospitality industry, your main responsibility will be leading the property search and acquisition process for new kiosk and cafe locations. This role requires identifying prime commercial properties, negotiating lease or purchase agreements, and supporting the strategic expansion of hospitality brands in high traffic and high potential areas. Key Responsibilities: - Identify and secure suitable commercial properties for F&B and hospitality operations such as kiosks, standalone outlets, cafes, and corporate commercial cafeterias. - Conduct market research and feasibility studies to assess location potential, foot traffic, competition, and regulatory environment. - Build relationships with landlords, property developers, real estate agents, and municipal authorities. - Present location proposals to internal stakeholders with supporting business case and ROI projections. - Negotiate lease terms, rental rates, and property acquisition agreements in alignment with brand objectives and financial models. - Maintain a pipeline of prospective locations in key corporate, urban, suburban, and tourist areas. - Collaborate with legal, operations, and design teams to ensure a smooth transition from property acquisition to site development. - Stay informed about local zoning laws, licensing requirements, and construction regulations. - Track expansion goals and generate regular reports on property search progress. - Research and identify new business opportunities, new markets, growth areas, trends, customers, partnerships, products, services, or new ways of reaching existing markets. - Attend various hospitality industry programs and conferences. - Develop sales strategy and onboard new customers. - Build strong relationships with industry professionals, competitors, vendors, and other personnel. - Contribute to the reputation of the organization by entering and achieving professional awards. - Support team members and work strategically to implement operational changes. - Have a good understanding of the business products or services and be able to advise others about them. - Provide management with feedback. Qualification Required: - Bachelor's degree in Business, Hospitality Management, Real Estate, or a related field. - Diploma / Degree in Travel and Tourism (compulsory). - BHM - Bachelor of Hotel Management (added benefit). - Master of Business Administration - Sales (added benefit). - Degree / Diploma in computers, word processing, and spreadsheet certification (added benefit). Additional Company Details: The company operates in the hospitality industry focusing on corporate canteens, kiosk setups in malls, food courts, schools, colleges, universities, gymkhanas, sports clubs, fitness clubs, hospitals, airports, highway food courts, high street markets, villas, backpacking hostels, service apartments, and home stays. The work mode is hybrid, with the requirement to work from the office and home as needed. Candidates must be target-oriented, willing to relocate, and have their own laptop with a good internet connection. Role Overview: As a Business Development Officer in the hospitality industry, your main responsibility will be leading the property search and acquisition process for new kiosk and cafe locations. This role requires identifying prime commercial properties, negotiating lease or purchase agreements, and supporting the strategic expansion of hospitality brands in high traffic and high potential areas. Key Responsibilities: - Identify and secure suitable commercial properties for F&B and hospitality operations such as kiosks, standalone outlets, cafes, and corporate commercial cafeterias. - Conduct market research and feasibility studies to assess location potential, foot traffic, competition, and regulatory environment. - Build relationships with landlords, property developers, real estate agents, and municipal authorities. - Present location proposals to internal stakeholders with supporting business case and ROI projections. - Negotiate lease terms, rental rates, and property acquisition agreements in alignment with brand objectives and financial models. - Maintain a pipeline of prospective locations in key corporate, urban, suburban, and tourist areas. - Collaborate with legal, operations, and design teams to ensure a smooth transition from property acquisition to site development. - Stay informed about local zoning laws, licensing requirements, and construction regulations. - Track expansion goals and generate regular reports on property search progress. - Research and identify new business opportunities, new markets, growth areas, trends, customers, partnerships, products, services, or new ways of reaching existing markets. - Attend various hospitality industry programs and conferences. - Develop sales strategy and onboard new customers. - Build strong relationships with industry professionals, competitors, vendors, and other personnel. -