Jaggan food Tec requires kitchen and Helper. Job Type: Full-time Pay: From ₹10,000.00 per month Experience: total work: 2 years (Preferred) Work Location: In person

: HEAD COOK Experience : 5 years and above Education : HS /Diploma in Hospitality & Hotel Management CTC : Rs. 23,000 - 25,000 Roles & Responsibilities: BOH Head’s prime responsibility is to organize the kitchen’s activities. Head Chef is the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment. Create and prepare menus Head chefs monitor and direct the process of food preparation. This requires them to create and prepare menus that suit the restaurant's price point, theme and description design. Ensure quality control Head chefs ens POST ure quality control for the totality of food features, including the food grade, colour, texture and shape, to the highest level. This involves setting food quality standards, finding the ideal suppliers, creating cooking and plating guidelines, educating staff members and performing temperature monitoring. They document ingredients that involve the storage requirements, quantity purchased, purchase and expiry date, nutritional value and composition. They also resolve any quality issues as they arise to ensure the continuation of food services. Supervise chefs and staff Manage kitchen staff and other staff members. They supervising the existing staff through communication, planning and training them. They delegate tasks to the kitchen team, which involves visiting each station, handling food-related concerns and ensuring the food meets quality standards. Head chefs also oversee the kitchen team to ensure they meet the restaurant's guidelines and standards. Monitor cash flow Head chefs may manage the cash flow in restaurants while ensuring profitability, maximising efficiencies and minimising costs. This requires them to understand cash flow definitions, fundamentals and management strategies. Manage inventory Restaurant inventory management is a key part of a sustainable and profitable business. This involves managing stocks, controlling the budget, preventing food wastage, calculating the cost of goods sold and keeping accurate records to produce them before the restaurant administration. Head cook has use inventory spreadsheets with the data derived from the physical inventory and input them from the spreadsheet into their PoS software. This helps them manage inventory levels and analyze inventory costs. Skills Here are some skills required to be a head chef: Job Type: Full-time Work Location: In person

Post : Commie 1 EDUCATION QUALIFICATION: HS or Diploma in Hotel Management EXPERIENCE 3- 5yr in a Restaurant / Hotel Responsibilities T Assisting in the food preparation process. Cooking and preparing elements of high quality dishes. Preparing vegetables, meats and fish. Assisting other Chefs. Helping with deliveries and restocking. Assisting with stock rotationCleaning stations. Skills Knowledge of food safety management Knowledge of food design Strong communication skills Good time-management skills Conflict resolution Requirement Ulinary background and previous experience in restaurant or hotel Experience in menu planning, development and costing Proven skill in kitchen administration Good organisational skills and ability to work as part of a team in a busy environment, and adhere to the highest standards Compliance with all HACCP (Hazard Analysis and Critical Control Point) and hygiene requirements by the kitchen staff Contact @ 7099020741 for any queries Job Type: Full-time Pay: ₹10,000.00 - ₹18,000.00 per month Benefits: Food provided Education: Diploma (Preferred) Experience: Chef: 2 years (Preferred) total work: 4 years (Preferred)

Post: Commis Chef Experience: 2+ years’ experience as a Cook in a full-service restaurant Education: High school diploma or equivalent; higher certification in culinary arts preferred CTC: Rs. 12,000 - 18,000 Location: Assam ( Guwahati, Jorhat, Dibrugarh) Job Description Commis chefs are chefs in training, working alongside the Head Chef and assisting in the basic needs of the kitchen. Preparing ingredients, keeping inventory, taking charge in organizing and keeping a clean workspace, and properly presenting food items are all part of the commis chef's responsibilities. Duties and responsibilities: Commis Chef’s main job is to prepare, cook, and serve food while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation at all times under guidance from a senior chef. Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. Performing basic cleaning duties and ensuring that workstations are properly sanitized. Plating and presenting meal items as per the Head Chef’s instructions. Manage relationships with distributors and resolve issues with vendors promptly Follow the budget established by the restaurant manager Ensure safety and sanitation practices in the kitchen Manage kitchen staff and delegate tasks related to meal prep, cooking, and delivering food to diners in a timely fashion Maintain the schedule for kitchen staff Monitor food and labor costs Keep up with industry trends and create new recipes in collaboration with the Senior Chefs Requirements Good understanding of food, health, and safety regulations Excellent communication skills Having Basic Computer knowledge Able to lift heavy items Able to work holidays and weekends Able to work long hours standing Able to work as part of a team in a busy environment Is cheerful and has a positive attitude Job Types: Full-time, Permanent, Contractual / Temporary Contract length: 24 months Pay: ₹12,000.00 - ₹18,000.00 per month Schedule: Rotational shift Experience: total work: 3 years (Preferred)

Post: Commis Chef Experience: 2+ years’ experience as a Cook in a full-service restaurant Education: High school diploma or equivalent; higher certification in culinary arts preferred CTC: Rs. 12,000 - 18,000 Location: Assam ( Guwahati, Jorhat, Dibrugarh) Job Description Commis chefs are chefs in training, working alongside the Head Chef and assisting in the basic needs of the kitchen. Preparing ingredients, keeping inventory, taking charge in organizing and keeping a clean workspace, and properly presenting food items are all part of the commis chef's responsibilities. Duties and responsibilities: Commis Chef’s main job is to prepare, cook, and serve food while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation at all times under guidance from a senior chef. Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. Performing basic cleaning duties and ensuring that workstations are properly sanitized. Plating and presenting meal items as per the Head Chef’s instructions. Manage relationships with distributors and resolve issues with vendors promptly Follow the budget established by the restaurant manager Ensure safety and sanitation practices in the kitchen Manage kitchen staff and delegate tasks related to meal prep, cooking, and delivering food to diners in a timely fashion Maintain the schedule for kitchen staff Monitor food and labor costs Keep up with industry trends and create new recipes in collaboration with the Senior Chefs Requirements Good understanding of food, health, and safety regulations Excellent communication skills Having Basic Computer knowledge Able to lift heavy items Able to work holidays and weekends Able to work long hours standing Able to work as part of a team in a busy environment Is cheerful and has a positive attitude Job Types: Full-time, Permanent, Contractual / Temporary Contract length: 24 months Pay: ₹12,000.00 - ₹18,000.00 per month Schedule: Rotational shift Experience: total work: 3 years (Preferred)

: HEAD COOK Experience : 5 years and above Education : HS /Diploma in Hospitality & Hotel Management CTC : Rs. 23,000 - 25,000 Roles & Responsibilities: BOH Head’s prime responsibility is to organize the kitchen’s activities. Head Chef is the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment. Create and prepare menus Head chefs monitor and direct the process of food preparation. This requires them to create and prepare menus that suit the restaurant's price point, theme and description design. Ensure quality control Head chefs ens POST ure quality control for the totality of food features, including the food grade, colour, texture and shape, to the highest level. This involves setting food quality standards, finding the ideal suppliers, creating cooking and plating guidelines, educating staff members and performing temperature monitoring. They document ingredients that involve the storage requirements, quantity purchased, purchase and expiry date, nutritional value and composition. They also resolve any quality issues as they arise to ensure the continuation of food services. Supervise chefs and staff Manage kitchen staff and other staff members. They supervising the existing staff through communication, planning and training them. They delegate tasks to the kitchen team, which involves visiting each station, handling food-related concerns and ensuring the food meets quality standards. Head chefs also oversee the kitchen team to ensure they meet the restaurant's guidelines and standards. Monitor cash flow Head chefs may manage the cash flow in restaurants while ensuring profitability, maximising efficiencies and minimising costs. This requires them to understand cash flow definitions, fundamentals and management strategies. Manage inventory Restaurant inventory management is a key part of a sustainable and profitable business. This involves managing stocks, controlling the budget, preventing food wastage, calculating the cost of goods sold and keeping accurate records to produce them before the restaurant administration. Head cook has use inventory spreadsheets with the data derived from the physical inventory and input them from the spreadsheet into their PoS software. This helps them manage inventory levels and analyze inventory costs. Skills Here are some skills required to be a head chef: Job Type: Full-time Work Location: In person

Jaggan food Tec requires kitchen and Helper. Job Type: Full-time Pay: From ₹10,000.00 per month Experience: total work: 2 years (Preferred) Work Location: In person

Post : Commie 1 EDUCATION QUALIFICATION: HS or Diploma in Hotel Management EXPERIENCE 3- 5yr in a Restaurant / Hotel Responsibilities T Assisting in the food preparation process. Cooking and preparing elements of high quality dishes. Preparing vegetables, meats and fish. Assisting other Chefs. Helping with deliveries and restocking. Assisting with stock rotationCleaning stations. Skills Knowledge of food safety management Knowledge of food design Strong communication skills Good time-management skills Conflict resolution Requirement Ulinary background and previous experience in restaurant or hotel Experience in menu planning, development and costing Proven skill in kitchen administration Good organisational skills and ability to work as part of a team in a busy environment, and adhere to the highest standards Compliance with all HACCP (Hazard Analysis and Critical Control Point) and hygiene requirements by the kitchen staff Contact @ 7099020741 for any queries Job Type: Full-time Pay: ₹10,000.00 - ₹18,000.00 per month Benefits: Food provided Education: Diploma (Preferred) Experience: Chef: 2 years (Preferred) total work: 4 years (Preferred)