Need Part Time Steward/ Waiter/Server Duty Time : 6 :30Pm to 11 :30Pm Two Meals Per day Tips Job Type: Part-time Pay: ₹2,000.00 per week Expected hours: 30 per week Benefits: Food provided Work Location: In person Application Deadline: 31/08/2025 Expected Start Date: 01/09/2025
Need Part Time Steward/ Waiter/Server Duty Time : 6 :30Pm to 11 :30Pm Two Meals Per day Tips Job Type: Part-time Pay: ₹2,000.00 per week Expected hours: 30 per week Benefits: Food provided Work Location: In person Application Deadline: 31/08/2025 Expected Start Date: 01/09/2025
Location: Delhi Cantt | Job Type: Full-Time | Experience Required: Minimum 2 Years (per role) We are looking for passionate and skilled professionals to join our dynamic kitchen team. If you are enthusiastic about delivering high-quality food with consistency and creativity, we invite you to apply for the following positions: 1. Indian Commi I Key Responsibilities: Prepare and cook authentic Indian dishes, including gravies, snacks, and curries. Assist in menu planning and ensure consistent taste and presentation. Manage daily mise en place and maintain kitchen hygiene standards. Coordinate with senior chefs and contribute to smooth kitchen operations. Requirements: Minimum 2 years of hands-on experience in Indian cuisine. Strong knowledge of traditional recipes and spice handling. Ability to multitask and work under pressure. 2. Tandoor Commi I Key Responsibilities: Operate the tandoor oven to cook items like tikkas, kebabs, naan, and kulchas. Prepare marinations and manage the tandoor section efficiently. Maintain proper temperature and hygiene of the tandoor station. Work closely with the Indian cuisine team to ensure seamless service. Requirements: Minimum 2 years of experience handling tandoor operations. Knowledge of marination techniques and spice blends. Physically fit and capable of working in high-heat environments. 3. Chinese & Continental Commi I Key Responsibilities: Prepare Chinese dishes like noodles, fried rice, Manchurian, and stir-fried gravies. Cook basic Continental dishes such as pasta, grilled vegetables, and plated meals. Follow standard recipes and maintain consistency in taste and presentation. Maintain kitchen cleanliness and food safety protocols. Requirements: Minimum 2 years of experience in Chinese and Continental cuisine. Basic knowledge of sauces, plating, and wok handling. Team player with a focus on quality and timely execution. Why Work with Us? Competitive salary and timely payments A positive and professional work environment Opportunities for growth and skill development Daily meals and staff benefits Job Types: Full-time, Freelance Pay: ₹22,000.00 per month Benefits: Food provided Paid sick time Work Location: In person
The Assistant Restaurant Manager supports the Restaurant Manager in daily operations, ensuring smooth service, excellent guest satisfaction, and efficient team performance. The role involves supervising staff, handling customer concerns, monitoring inventory, and maintaining standards of hygiene, quality, and safety. Key Responsibilities Assist the Restaurant Manager in overseeing day-to-day restaurant operations. Supervise and motivate service staff (order-takers, runners, bartenders, host/hostess). Ensure excellent guest service and handle customer complaints promptly and professionally. Support staff scheduling and duty roster preparation. Monitor food & beverage quality and presentation. Maintain hygiene and safety standards in line with company and regulatory requirements. Assist in training and onboarding of new staff. Handle billing, cash management, and POS operations when required. Work with the kitchen team to ensure timely order delivery. Monitor stock levels, support ordering, and control wastage. Help drive sales through upselling and promotions. Ensure smooth coordination between front-of-house (FOH) and back-of-house (BOH). Skills & Qualifications Graduate/Diploma in Hotel/Restaurant Management (preferred). 2–4 years of experience in restaurant/service industry. Strong communication and leadership skills. Ability to handle pressure and resolve conflicts calmly. Knowledge of POS systems and restaurant software. Customer-focused with strong problem-solving abilities. Flexibility to work evenings, weekends, and holidays. Reporting To Restaurant Manager / General Manager Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person
Key Responsibilities: Guest Service Greet guests warmly and escort them to their tables. Present menus, explain daily specials, and answer guest queries regarding food & beverages. Take accurate food and beverage orders and enter them into the POS system. Serve food and drinks promptly in a professional manner. Check on guests during service to ensure satisfaction and address any complaints courteously. Present bills, handle payments, and return change accurately. Operational Duties Set up tables with cutlery, glassware, and condiments before service. Clear tables and reset them for the next guests efficiently. Replenish service stations with water, bread, and other necessities. Assist in preparing and serving during banquets, events, or buffets. Maintain cleanliness and hygiene of dining areas at all times. Hygiene & Safety Follow all food safety, hygiene, and grooming standards. Ensure proper handling of crockery, cutlery, and glassware. Report any maintenance or service issues immediately. Skills & Competencies: Excellent communication and customer service skills. Positive attitude and ability to work under pressure. Team player with strong interpersonal skills. Attention to detail and good organizational skills. Basic knowledge of food and beverages (wine/spirits knowledge is a plus). Qualification & Experience: Minimum 10th/12th standard education preferred. Prior experience as a waiter in a hotel/restaurant is an advantage. Freshers with good communication skills and grooming will also be considered. Work Environment: Guest-facing role in a restaurant or banquet setting. Requires standing and walking for long periods. Flexible to work in shifts, weekends, and holidays. Job Type: Full-time Pay: ₹15,000.00 per month Benefits: Food provided Work Location: In person
Key Responsibilities:Food Preparation & Cooking Prepare, cook, and present Continental dishes (soups, sauces, grills, pastas, roasts, salads, etc.) under the guidance of the CDP. Assist in mise-en-place for the section before and during service. Follow standard recipes, portion control, and plating techniques to maintain consistency. Support in menu development and trial dishes when required. Section Management Handle daily operations of the assigned Continental section (hot kitchen, cold kitchen, or grill). Ensure freshness, quality, and proper storage of raw ingredients. Report shortages or spoilage to the CDP/Sous Chef. Maintain proper labeling, rotation (FIFO), and stock control. Hygiene & Safety Follow HACCP, FSSAI, and food safety guidelines at all times. Maintain cleanliness and sanitation in the section. Handle kitchen equipment safely and report any malfunctions immediately. Teamwork & Support Assist CDP and Sous Chef in training Commis and new staff. Work closely with other kitchen sections to ensure smooth operations. Be flexible to support other cuisines when required during peak hours. Skills & Competencies: Strong knowledge of Continental cuisine basics (sauces, stocks, grills, pastas, roasts, salads, etc.). Good knife skills and cooking techniques. Ability to follow instructions and work independently in the section. Time management and ability to work under pressure. Team player with a positive attitude and eagerness to learn. Qualification & Experience: Diploma/Degree in Culinary Arts or Hotel Management preferred. 2–4 years of kitchen experience, with at least 1 year in Continental cuisine. Experience in hotels, fine dining, or multi-cuisine restaurants is an advantage. Work Environment: Works in the Continental kitchen section. Requires standing for long hours in a fast-paced environment. Flexible to work in shifts, weekends, and holidays Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person
Key Responsibilities:Culinary Management Lead the preparation and execution of multi-cuisine menus (Indian, Continental, Pan-Asian, etc.) with emphasis on Pan-Asian specialties. Design seasonal and specialty menus to enhance guest experience. Ensure consistency in food taste, presentation, and portioning across all outlets/cuisines. Introduce new cooking techniques, fusion dishes, and innovative presentations. Team Leadership Supervise, train, and mentor Sous Chefs, CDPs, and kitchen staff across cuisines. Allocate tasks and ensure smooth coordination between sections (Indian, Continental, Asian, Bakery, etc.). Conduct regular training on culinary skills, food safety, and kitchen standards. Kitchen Operations Oversee inventory, stock rotation, and raw material quality checks. Maintain food cost and wastage control through effective planning. Ensure compliance with HACCP, FSSAI, and food safety regulations . Monitor equipment usage and coordinate maintenance when required. Guest Experience Interact with guests for feedback and special requests. Curate chef’s specials, tasting menus, banquets, and events menus . Ensure dishes reflect authenticity while adapting to local preferences. Administrative Duties Prepare kitchen budgets, food cost reports, and purchasing plans. Collaborate with management on pricing, promotions, and special events. Manage staff schedules, leave planning, and manpower allocation. Skills & Competencies: Expertise in Pan-Asian cuisine with strong knowledge of multi-cuisine operations . Excellent leadership and people management skills. Strong knowledge of food costing, menu engineering, and kitchen administration. Ability to deliver high standards under pressure. Strong communication and guest interaction skills. Creativity and innovation in culinary design. Qualification & Experience: Degree/Diploma in Culinary Arts from a reputed institute. 10–15 years of professional kitchen experience , with at least 5 years in a leadership role (Head Chef/Senior Sous Chef). Proven track record in multi-cuisine restaurants, 5-star hotels, or fine dining establishments. Strong exposure to Pan-Asian, Indian, and Continental cuisines. Work Environment: Fast-paced, high-pressure hospitality environment. Flexible to work extended hours, weekends, and holidays. Combination of hands-on cooking and managerial responsibilitie Job Type: Full-time Pay: ₹35,000.00 - ₹55,000.00 per month Benefits: Food provided Work Location: In person