Job Title: Cook (Line Cook, Prep Cook, Relief cook, Short order cook) Fresher Junior Job Brief: Preparing salads, sand witches, juices, sauces, etc. A Cook will usually occupy entry-level positions in a kitchen and experience training from specialised chefs. They are more likely to cook by following recipes given to them and flow between the different cook positions as needed. Job Type: Annual contract Full time 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 – As per 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: Minimum – Fresher Maximum – Experience up to 2 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: Minimum – Up to Rs.180,000/- Per annum (CTC) Maximum – Up to Rs.240,000/- 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 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: 09.00 AM to 09.00 PM 09.00 PM to 09.00 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.
Job Title: Bakery- Pastry Chef 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. Faced pased central kitchen with early morning, night or flexible shifts. Physical role involving standing, lifting and working with oven and mixers. Job Type: Full time 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 occassion cakes. Cookies, Pastries, Pies & 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 Interview Location: MBP, Ghansoli, 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 a 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 innovative 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 accomodation will be provided (as per requirement). 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 occassions 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&aposs 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 requirement is essential 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 tests 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 bakerys 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. Show more Show less
Job Title: Quality control officer (Dietician / Healthy cuisine specialist) Junior Senior Job Brief: Providing nutritional advice and specialized in preparing recipes of salads, beverages, sauce, etc. A dietitian specializing in Salads, Bakery, Patisserie, Indian cuisine, and beverages, is responsible for providing nutritional advice and ensuring that the food and beverages produced in the kitchen meet the nutritional needs and make healthier choices. Job Type: Annual contract Full time 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, Smoothies, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: Onsite Work Location: MBP, Mahape, Navi Mumbai 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: MBP, Mahape, Navi Mumbai Vikhroli, 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. Shift Timings: 10.00 AM to 07.00 PM Working: 5 days working 2 days Holiday Rotational Holidays Experience: Maximum – Experience up to 3 years as dietician in central kitchen, bulk cooking can apply. *Note: Candidate having relevant experience of bulk cooking for Indian, Jain, Vegan cuisine in kitchen & production department would be considered. Salary slab: Maximum – Up to Rs.5,00,000/- Per annum (CTC) *Note: Candidates applying for the above post should be compulsory target oriented. 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. Candidates applying for the above post should have their own laptop, good internet connection. Education qualification: Minimum of a bachelor’s degree in dietetics, or a related field from an accredited university or college. Registered dieticians (RD) must also complete an accredited internship program and pass a national examination to obtain a license to practice. Job Description: The primary goal of a dietitian specialized in salads and beverages is to help make healthier food and beverage choices by providing nutritional guidance and support and to ensure that customers receive healthy and nutritious meals that meet their dietary needs. Will work closely with the kitchen team to ensure that the food and beverage are prepared in a way that preserves their nutritional value and taste great. Duties & Responsibilities: Assessing different and variety of dietary needs: The dietitian will assess the dietary needs and provide tailored advice on how to make food and beverages healthier. Developing healthy menus: Need to work with the kitchen team to develop healthy menus that include salads, juice, mock-tails, and other healthy options made with nutritious ingredients. Developing meal plans: The dietitian need to develop meal plans that are made with nutritious ingredients and other healthy options. Evaluating nutritional content: Will evaluate the nutritional content of the food and beverage ensuring that they meet specific dietary requirements and guidelines. Providing nutritional guidance: The dietitian will provide nutritional guidance to the kitchen team on how to select and prepare ingredients used in food and beverages that are both healthy and flavourful and how to balance the nutritional content of these meals to meet the customers dietary needs. Educating: The dietitian will educate kitchen team on the importance of proper nutrition and how to make healthier choices when it comes to food and beverages choices. Collaborating: The dietitian will work with kitchen team to ensure and develop healthy food and beverage options in a way that preserves their nutritional value and meet nutritional guidelines and taste requirements. Staying up-to-date on current nutrition trends: The dietitian will stay current with the latest nutrition research and trends to provide the most up-to-date advice and support. Conducting quality control: Will conduct quality control checks on the food and beverage ensuring that they meet nutritional standards and are safe for consumption. Providing customer support: The nutritionist may provide support to customers who have questions about the nutritional content of our products. Requirements & Qualifications Key Skills: Menu planning: The dietitian should be able to develop menus that are nutritionally balanced, flavourful, and meet the requirements of the central kitchen’s brand. They should have the ability to incorporate a variety of healthy ingredients into dishes without compromising on taste. Recipe development: The dietitian should have experience in recipe development, and be able to create new, unique, and innovative dishes that cater to different dietary requirements and preferences. Communication: The dietitian should have excellent communication skills to collaborate with the kitchen team, management, and customers. They should be able to communicate nutrition information effectively, answer questions, and address any concerns. Time management: The dietitian should be able to manage their time efficiently to ensure that meals are prepared on time and meet the expected quality standards. They should be able to prioritise tasks and delegate responsibilities to the kitchen staff as necessary. Adaptability: The dietitian should be able to quickly adapt to changes in menu offerings, customer preferences, and dietary guidelines. Customer service: The dietitian should be able to provide excellent customer service by answering questions about nutritional content, accommodating special dietary needs, and resolving any complaints or issues. Interpersonal skills: Strong interpersonal skills are important, must be able to communicate effectively, listen actively, and empathies with team. Problem-solving skills: Must be able to assess product dietary needs and develop plans to meet those needs. They must also be able to troubleshoot problems that may arise with products nutrition plans. Organizational skills: Dieticians often work with multiple clients at once, so they must be able to manage their time effectively and priorities tasks. Critical thinking skills: Dieticians must be able to analyze data, interpret research findings, and make informed decisions based on that information. Attention to detail: Dieticians must be meticulous when it comes to tracking and recording product progress and ensuring that making of product is followed accurately. Cultural competence: Dieticians must be aware of cultural differences and how they can affect customers dietary habits and preferences. Continuous learning: Dieticians must stay up-to-date on the latest research and trends in nutrition science to provide the best possible care for their clients. Overall, a successful dietitian working for a cloud kitchen should have a blend of nutrition knowledge, culinary skills, communication skills, and adaptability to meet the demands of this unique environment. Core Skills: Nutrition knowledge: The dietitian should have a deep understanding of nutrition science and how it can be applied to develop healthy and balanced meals. They should have knowledge of various diets and restrictions to ensure that they can provide appropriate recommendations for different customer needs. Culinary skills: In addition to nutritional knowledge, the dietitian should have a good understanding of cooking techniques and ingredients to ensure that meals meet nutritional guidelines without sacrificing flavor or texture. Food safety: The dietitian should have knowledge of food safety regulations and be able to ensure that all meals are prepared safely and hygienically, including proper food storage and handling. Overall, a dietitian working for a cloud kitchen should have a strong foundation in nutrition science, be able to develop healthy and delicious meals, and possess the ability to communicate effectively with the kitchen staff, management, and customers. Management Skills: Leadership: The dietitian should have the ability to lead a team and manage different projects related to nutrition, menu development, and food safety. They should be able to provide guidance, training, and support to the kitchen staff. Budget management: The dietitian should have experience in managing budgets and be able to develop cost-effective menus without compromising on quality and nutritional value. Quality control: The dietitian should be able to ensure that meals meet the nutritional guidelines and the quality standards of the cloud kitchen. They should be able to conduct regular checks and audits to maintain the highest levels of quality. Continuous improvement: The dietitian should be committed to continuous improvement and be able to identify areas for improvement in the nutrition, menu development, and food safety processes. They should be able to develop and implement strategies to improve the overall performance of the kitchen.
Job Title: Quality control officer (Dietician / Healthy cuisine specialist) Junior Senior Job Brief:Providing nutritional advice andspecialized in preparing recipes of salads, beverages, sauce, etc. A dietitian specializing in Salads, Bakery, Patisserie, Indian cuisine, and beverages, is responsible for providing nutritional advice and ensuring that the food and beverages produced in the kitchen meet the nutritional needs and make healthier choices. Job Type: Annual contract Full time 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, Smoothies, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: Onsite Work Location: MBP, Mahape, Navi Mumbai 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: MBP, Mahape, Navi Mumbai Vikhroli, 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. Shift Timings: 10.00 AM to 07.00 PM Working: 5 days working 2 days Holiday Rotational Holidays Experience: Maximum Experience up to 3 yearsas dietician in central kitchen, bulk cooking can apply. *Note: Candidate having relevant experience of bulk cooking for Indian, Jain, Vegan cuisine in kitchen & production department would be considered. Salary slab: Maximum Up to Rs.5,00,000/- Per annum (CTC) *Note: Candidates applying for the above post should be compulsory target oriented. 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. Candidates applying for the above post should have their own laptop, good internet connection. Education qualification: Minimum of a bachelors degree in dietetics, or a related field from an accredited university or college. Registered dieticians (RD) must also complete an accredited internship program and pass a national examination to obtain a license to practice. Job Description: The primary goal of a dietitian specialized in salads and beverages is to help make healthier food and beverage choices by providing nutritional guidance and support and to ensure that customers receive healthy and nutritious meals that meet their dietary needs. Will work closely with the kitchen team to ensure that the food and beverage are prepared in a way that preserves their nutritional value and taste great. Duties & Responsibilities: Assessing different and variety of dietary needs: The dietitian will assess the dietary needs and provide tailored advice on how to make food and beverages healthier. Developing healthy menus: Need to work with the kitchen team to develop healthy menus that include salads, juice, mock-tails, and other healthy options made with nutritious ingredients. Developing meal plans: The dietitian need to develop meal plans that are made with nutritious ingredients and other healthy options. Evaluating nutritional content: Will evaluate the nutritional content of the food and beverage ensuring that they meet specific dietary requirements and guidelines. Providing nutritional guidance: The dietitian will provide nutritional guidance to the kitchen team on how to select and prepare ingredients used in food and beverages that are both healthy and flavourful and how to balance the nutritional content of these meals to meet the customers dietary needs. Educating: The dietitian will educate kitchen team on the importance of proper nutrition and how to make healthier choices when it comes to food and beverages choices. Collaborating: The dietitian will work with kitchen team to ensure and develop healthy food and beverage options in a way that preserves their nutritional value and meet nutritional guidelines and taste requirements. Staying up-to-date on current nutrition trends: The dietitian will stay current with the latest nutrition research and trends to provide the most up-to-date advice and support. Conducting quality control: Will conduct quality control checks on the food and beverage ensuring that they meet nutritional standards and are safe for consumption. Providing customer support: The nutritionist may provide support to customers who have questions about the nutritional content of our products. Requirements & Qualifications Key Skills: Menu planning: The dietitian should be able to develop menus that are nutritionally balanced, flavourful, and meet the requirements of the central kitchens brand. They should have the ability to incorporate a variety of healthy ingredients into dishes without compromising on taste. Recipe development: The dietitian should have experience in recipe development, and be able to create new, unique, and innovative dishes that cater to different dietary requirements and preferences. Communication: The dietitian should have excellent communication skills to collaborate with the kitchen team, management, and customers. They should be able to communicate nutrition information effectively, answer questions, and address any concerns. Time management: The dietitian should be able to manage their time efficiently to ensure that meals are prepared on time and meet the expected quality standards. They should be able to prioritise tasks and delegate responsibilities to the kitchen staff as necessary. Adaptability: The dietitian should be able to quickly adapt to changes in menu offerings, customer preferences, and dietary guidelines. Customer service: The dietitian should be able to provide excellent customer service by answering questions about nutritional content, accommodating special dietary needs, and resolving any complaints or issues. Interpersonal skills: Strong interpersonal skills are important, must be able to communicate effectively, listen actively, and empathies with team. Problem-solving skills: Must be able to assess product dietary needs and develop plans to meet those needs. They must also be able to troubleshoot problems that may arise with products nutrition plans. Organizational skills: Dieticians often work with multiple clients at once, so they must be able to manage their time effectively and priorities tasks. Critical thinking skills: Dieticians must be able to analyze data, interpret research findings, and make informed decisions based on that information. Attention to detail: Dieticians must be meticulous when it comes to tracking and recording product progress and ensuring that making of product is followed accurately. Cultural competence: Dieticians must be aware of cultural differences and how they can affect customers dietary habits and preferences. Continuous learning: Dieticians must stay up-to-date on the latest research and trends in nutrition science to provide the best possible care for their clients. Overall, a successful dietitian working for a cloud kitchen should have a blend of nutrition knowledge, culinary skills, communication skills, and adaptability to meet the demands of this unique environment. Core Skills: Nutrition knowledge: The dietitian should have a deep understanding of nutrition science and how it can be applied to develop healthy and balanced meals. They should have knowledge of various diets and restrictions to ensure that they can provide appropriate recommendations for different customer needs. Culinary skills: In addition to nutritional knowledge, the dietitian should have a good understanding of cooking techniques and ingredients to ensure that meals meet nutritional guidelines without sacrificing flavor or texture. Food safety: The dietitian should have knowledge of food safety regulations and be able to ensure that all meals are prepared safely and hygienically, including proper food storage and handling. Overall, a dietitian working for a cloud kitchen should have a strong foundation in nutrition science, be able to develop healthy and delicious meals, and possess the ability to communicate effectively with the kitchen staff, management, and customers. Management Skills: Leadership: The dietitian should have the ability to lead a team and manage different projects related to nutrition, menu development, and food safety. They should be able to provide guidance, training, and support to the kitchen staff. Budget management: The dietitian should have experience in managing budgets and be able to develop cost-effective menus without compromising on quality and nutritional value. Quality control: The dietitian should be able to ensure that meals meet the nutritional guidelines and the quality standards of the cloud kitchen. They should be able to conduct regular checks and audits to maintain the highest levels of quality. Continuous improvement: The dietitian should be committed to continuous improvement and be able to identify areas for improvement in the nutrition, menu development, and food safety processes. They should be able to develop and implement strategies to improve the overall performance of the kitchen. Show more Show less
Job Title: Bakery- Pastry Chef 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. Faced pased central kitchen with early morning, night or flexible shifts. Physical role involving standing, lifting and working with oven and mixers. Job Type: Full time 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 occassion cakes. Cookies, Pastries, Pies & 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 Interview Location: MBP, Ghansoli, 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 a 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 innovative 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 accomodation will be provided (as per requirement). 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 occassions 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 requirement is essential 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 tests 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.
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 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 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.
Job Title: Business Development Officer – Franchise development & Investor relations – Hospitality industry Senior Job Brief: We are looking for a dynamic and experienced Sales executive / Business Development officer to drive franchise development and attract qualified investors for leading cafe, restaurant, bar and hotel brands in the hospitality industry. This role involves identifying potential franchisees and investors, presenting business opportunities, and building long term relationships to expand our network of franchise partners across domestic and international markets. Job Type: Full time Type of Company: Hospitality Industry Madcherry cafe Mad Baker Work mode: Hybrid *Note: We do not have complete work from home option. Hybrid mode of work means: Onsite, Field work – 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 As per allotted area Interview Location: MBP, Mahape, Navi Mumbai Shift Timings: 10.00 AM to 07.00 PM (Full time) Working: 5 days working 2 days Holiday Rotational Holidays Experience: 3+ years of sales experience, preferably in franchise development, investment sales, or hospitality real estate. Salary slab: Up to Rs.12,00,000/- Per annum (CTC = Fix + Variable = 70:30 ration) *Note: Salary structure: Fix + Variable (70:30 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 be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Candidates applying for the above post should have their own laptop, good internet connection. Education qualification: Bachelor’s degree in Business, hospitality, Real estate, or a related field. Job Description The role of the Business Development Officer is to generate leads, schedule meetings, develop new business opportunities, increase sales revenue, improve profitability and help the business grow. Your work can involve careful strategic planning and positioning in the appropriate markets, or enhancing the operation of the business, position or reputation in some way. Duties & Responsibilities Identify and attract high potential franchisees and investors interested in hospitality concepts (cafes, restaurants, bars, hotels & resorts, etc.). Perform regular market search for new investors. Research and identify new business opportunities, new markets, growth, areas, trends, customers, partnerships, products, services, or new ways of reaching existing markets. Qualify leads based on investment capability, market experience, and alignment with brand standards. Cold call to prospective customers, schedule meetings, generate leads Actively promote available franchise opportunities and investment offerings for established and emerging hospitality brands. Communicating new product developments to prospective clients. Conduct meetings and presentations to showcase the value proposition, business model, and ROI potential of franchise opportunities. Manage the full sales cycle from lead generation to contract negotiation and post sales support. Communicate, follow up, tie up with new clients Build and maintain a strong sales pipeline through networking, industry events, referrals, and digital platforms. Build and maintain strong relationships with existing clients and ensure high levels of satisfaction and retention. Collaborate with brand owners and internal stakeholders to match investors with suitable concepts and markets. Guide prospective clients through the franchise acquisition process, including documentation, approvals, and onboarding. Maintain up-to-date knowledge of industry trends, track market trends, competitor activities, market dynamics, and industry development to identify opportunities for business growth. Support post sale relationship management to ensure franchisee satisfaction and long term retention. Achieve or exceed monthly, quarterly, and annual franchise sales and investment targets. Attend various hotel industry programs and conferences Represent the company at hospitality events, job fairs, and networking opportunities. Client management Daily follow up Negotiate deals After sales service Maintain database Develop sales strategy and onboard new customers Build strong relationships with industry professionals, competitors, vendors and other personnel. Contribute to the reputation of the organisation by entering and achieving professional awards Support team members Work strategically carrying out necessary planning in order to implement operational changes Have a good understanding of the business products or services and be able to advise others about them. Providing management with feedback Requirements & Qualifications Key Skills: Strong understanding of franchise business models and hospitality operations. Proven track record of closing high value deals and building client portfolios. Excellent presentation, negotiation, and relationship management skills. Ability to travel as required to attend meetings, site visits, and events. Proficiency in CRM systems, MS Office suite, and sales analytics tools. Multilingual capabilities (A plus in diverse hospitality markets) Strong knowledge of hospitality operations and workforce needs. Knowledge and understanding of the hospitality industry’s sales field. Goal oriented with strong organisational and time management abilities. 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 Proficiency in CRM software and MS office suite. Ability to thrive in a fast paced, client focused environment. Core Skills: Existing network of investors and franchise prospects in the hospitality sector. Knowledge of franchise legal frameworks and FDD (Franchise disclosure document) process. Experience working with international brands or multi init franchise systems. Entrepreneurial mindset with passion for hospitality and brand development. Ability to explain the product and convince client 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 Educational Requirements: Diploma / Degree in Travel and Tourism (compulsory) BHM – Bachelor of Hotel Management (would be added benefit) Master of Business Administration – Sales (would be added benefit) Degree / Diploma, computers, word processing and spreadsheet certification (would be added benefit)