The South Indian Chef will be responsible for creating an authentic South Indian dining experience for our patrons. This role involves menu planning, food preparation, and ensuring top-notch kitchen operations. The chef will also oversee kitchen staff, manage inventory, and uphold the highest food safety standards. Responsibilities Prepare and cook a variety of South Indian dishes with precision and authenticity Develop and innovate menu items while maintaining traditional recipes Manage inventory and order supplies as needed Ensure adherence to all food safety and hygiene standards Monitor food quality and presentation to ensure customer satisfaction Qualifications Proven experience as a South Indian Chef in a restaurant. Extensive knowledge of South Indian cuisine and cooking techniques Culinary school degree or equivalent experience preferred Strong leadership and team management skills Ability to work in a fast-paced environment Excellent organizational and multitasking abilities Commitment to health and safety standards in the kitchen Strong communication skills Skills Expertise in South Indian cooking techniques and recipes Menu planning and development Food safety and hygiene Team leadership Time management
We are looking to hire a hard-working kitchen helper to clean, stock, and maintain the kitchen as well as help with the preparation of meal ingredients. You should also be able to ensure that all work areas are properly sanitized. Helps in making food. Cutting vegetables. Keeping the area clean and organized. Kitchen Helper Responsibilities: Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients. Assisting kitchen staff to unload food supplies from delivery trucks. Properly washing cooking instruments and cutting boards. Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently. Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. Responsibilities Research new wholesale food suppliers and negotiate prices Manage and store vendors’ contracts and invoices Prepare shift schedules Keep detailed records of daily, weekly and monthly costs and revenues Gather guests’ feedback and recommend improvements to our menus Requirements and skills Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry Familiarity with restaurant management software. Good math and reporting skills Customer service attitude Communication and team management abilities Availability to work within opening hours (e.g. evenings, holidays, weekends)High school diploma; additional certification in hospitality is a plus
We are looking for an experienced and qualified Head Chef (Continental Chef) to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment. Responsibilities Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve and “polish” dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of managing and training kitchen staff Oversee the work of subordinates Estimate staff’s workload and compensations Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between co-workers Requirements and skills Proven experience as Head Chef Exceptional proven ability of kitchen management Ability in dividing responsibilities and monitoring progress Outstanding communication and leadership skills Up-to-date with culinary trends and optimized kitchen processes Credentials in health and safety training Degree in Culinary science or related certificate
We are looking for a Accountant who can manages the financial aspects of a restaurant's operations, ensuring accurate record-keeping, financial reporting, and compliance with regulations. They handle daily transactions, prepare financial statements, manage budgets, process payroll, and assist with tax compliance. Objectives Managing all aspects of financials of a restaurant industry Ongoing daily bookkeeping Invoices, payroll, profit/loss statements Prepare GST, PST, and TDS returns Tax planning Liaison with clients Ability to effectively negotiate prices with purchasers/support services Accounts Payable and Accounts Receivable Facilitating payroll / scheduling employees Issuing invoices to customers and tracking accounts receivable Maintaining financial records and preparing documents for annual statements Tracking accounts payable and paying suppliers Daily, monthly, weekly financial reports, etc. Develop strategies for costs savings initiatives and continued business financial success Performs other duties as assigned. Such as providing and explaining financial reports as required to management in a timely manner every week & month end. i.e profit and loss statements, monthly closing and cost accounting reports etc. Skills & Knowledge Restaurant Business acumen and interest. Result oriented Follow up Multilingual (Hindi & English) is preferred Entrepreneurial mentality Strong analytical and problem-solving skills Strong interpersonal skills Positive mindset Education & experience Bachelor’s degree / post-secondary education in finance, accounting, or similar field. MS Office QuickBooks
A Continental Chef specializes in managing kitchen staff and ensuring quality standards, food safety, and efficient inventory control. Key duties include collaborating with senior chefs and culinary designers to create new menus, supervising junior kitchen staff, and maintaining high standards for continental cuisine within various kitchen departments. Responsibilities Prepare and cook high-quality Continental dishes using fresh ingredients. Ensure all meals are served on time and meet our standards of taste and presentation. Maintain a clean and organized kitchen environment. Monitor food stock and place orders as necessary. Adhere to all food safety regulations and best practices. Collaborate with the kitchen team to innovate and refine menu items. Supervise kitchen staff and support their professional development. Qualifications Proven experience as a Continental Chef or in a similar role. Culinary degree or equivalent professional certification. In-depth knowledge of various Continental culinary methods, ingredients, equipment, and procedures. Familiarity with sanitation regulations and culinary best practices. Ability to work efficiently in a high-pressure environment. Excellent organizational and multitasking skills. Strong leadership and communication skills. Skills Food Preparation Menu Design Knife Skills Time Management Team Leadership Food Safety Practices Inventory Management
Responsibilities To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef. To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef. To be able to work under pressure, for required hours in a heated environment. To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets. Qualifications Professional Culinary experience over 2 years Experience in a Commis I or Commis II role, preferably within a reputable standalone restaurant Excellent communication skills.
We are seeking a dependable and safety-conscious driver to join our transportation team. In this role, you will be responsible for transporting goods to their destinations efficiently and safely. The ideal candidate has a clean driving record, strong time-management skills, and a commitment to providing excellent service. Key Responsibilities: Operate company vehicles to transport goods to specified locations. Adhere to all traffic laws and safety regulations Perform routine vehicle inspections and maintenance checks Plan routes and schedules to meet delivery or pickup deadlines Load and unload cargo or assist passengers as needed Maintain accurate records of deliveries, mileage, and fuel consumption Communicate with dispatchers and report any delays or issues Ensure the cleanliness and proper functioning of the vehicle Key Requirements: Clean driving record with no recent traffic violations Proven experience as a driver; commercial driving experience is a plus Excellent knowledge of traffic laws and routes Strong organizational and time-management skills Preferred: A valid driver's license. 1-2 year of driving experience. Physical strength and ability to lift up to 35 KG. Excellent organizational and time management skills.
As an Indian Chef, you will be tasked with crafting and presenting a wide range of Indian cuisine, using authentic techniques and ingredients. You will oversee the kitchen operations, manage junior kitchen staff, and ensure the highest standards of food safety and quality are adhered to. Responsibilities Create and prepare a variety of Indian dishes using traditional and modern techniques Design and plan menus that align with restaurant concepts and customer preferences Supervise and train junior kitchen staff in cooking techniques and presentation Ensure efficient kitchen operations and adherence to safety and sanitation standards Select and source high-quality ingredients Monitor food stock and place orders as needed Work closely with management to develop seasonal specialties and promotions Maintain a clean and organized kitchen environment Qualifications Proven experience as an Indian Chef or similar role Culinary degree or equivalent certification preferred In-depth knowledge of traditional and contemporary Indian cooking techniques Strong understanding of food safety and sanitation practices Ability to manage kitchen staff and work under high-pressure conditions Excellent time management and organizational skills Creative flair and attention to detail Strong communication and teamwork abilities Skills Expertise in Indian cuisine Menu planning Food safety and sanitation Kitchen management Ingredient selection Time management Team leadership Creativity in food presentation
A restaurant manager is expected to greet guests, ensure a positive dining experience and oversee front and back-of-house operations. They will also be expected to respond to customer complaints and resolve issues, monitor employee performance and provide coaching and feedback. Responsibilities: Supervise daily restaurant operations Provide excellent customer service and resolve complaints Train, schedule, and support restaurant staff Monitor food quality and service delivery Manage inventory and supplier relationships Ensure compliance with health and safety standards Track expenses, monitor budgets, and reduce costs Lead by example and promote a positive work environment Qualifications: Relevant qualification in hospitality management or equivalent experience Proven track record as an experienced restaurant manager Exceptional leadership and communication skills Strong organisational and management skills Competency with POS systems and back-end restaurant management software Understanding of workplace health and safety and food hygiene Ability to handle high-pressure situations and solve problems quickly Passion for delivering excellent customer service
Account officers act as the bridge between financial data and organizational execution. Their responsibilities involve maintaining client accounts, processing transactions, and supporting internal audits—all while ensuring ledger accuracy and account integrity across multiple reporting cycles and compliance checks. Maintain up-to-date client account records in accordance with financial policies. Reconcile bank statements, receivables, and payment ledgers monthly or as needed. Monitor outstanding balances, issue payment reminders, and track collections. Assist in preparing account summaries for management reporting and client presentations. Verify transaction documentation, contracts, and receipts for compliance. Support internal audits through organized records and error-free reconciliation data. Process account adjustments, refunds, or corrections as authorized. Liaise with clients regarding invoices, billing disputes, or payment confirmations. Coordinate with accounting, finance, and compliance teams on record-keeping standards. Skills Required Bachelor’s degree in Accounting, Finance, or Commerce. 2–4 years of experience in account management, finance operations, or billing control. Proficiency in MS Excel, Tally, SAP, or ERP-based account platforms. Working knowledge of account reconciliation, ledger tracking, and collections follow-up. Understanding of regulatory compliance and documentation protocols. Strong numerical accuracy and attention to recurring financial cycles. Communication skills for client-facing account coordination. Familiarity with audit-prep formats and reporting schedules.
As an F&B Associate, you will play a crucial role in providing exceptional service to guests in our food and beverage department. Your responsibilities will include taking orders, serving food and drinks, ensuring cleanliness, and maintaining compliance with health and safety standards. Join us to enhance our guests' dining experiences. Responsibilities Take and serve food and beverage orders promptly and courteously Ensure cleanliness and maintenance of work areas and equipment Handle guest inquiries and concerns effectively and professionally Assist in the preparation and presentation of food and beverages Coordinate with kitchen staff to ensure timely delivery of orders Adhere to all health, safety, and hygiene standards Assist with inventory management and stock replenishment Collaborate with team members to achieve service excellence Qualifications Previous experience in food and beverage service or hospitality preferred Excellent customer service skills Ability to work well under pressure in a fast-paced environment Strong communication and interpersonal skills High school diploma or equivalent Ability to stand, walk, and lift for extended periods Flexibility to work various shifts, including weekends and holidays Skills Customer Service Verbal Communication Team Collaboration Attention to Detail Time Management Basic Food Safety Knowledge Point of Sale (POS) Systems Inventory Management
Key Responsibilities: Recruitment and Onboarding Manage end-to-end recruitment processes, including sourcing, interviewing, and hiring for restaurant staff (chefs, servers, kitchen staff, etc.). Conduct effective onboarding programs to integrate new hires into the team. Employee Relations Foster a positive work environment and address employee grievances promptly. Mediate conflicts and ensure smooth team collaboration. Training and Development Organize skill enhancement and training programs for staff, including customer service, safety, and hygiene standards. Develop career growth plans for employees. Compliance and Policies Ensure compliance with labor laws, health and safety regulations, and company policies. Regularly update and enforce HR policies and handbooks tailored to the restaurant industry. Performance Management Implement performance review processes and appraisals for all staff. Set KPIs for roles and reward high-performing team members. Payroll and Benefits Oversee payroll processing, attendance, and leave management. Manage employee benefits and incentives, ensuring competitive offerings. Workforce Planning Ensure optimal staffing levels across shifts to meet operational needs. Monitor employee turnover and implement retention strategies. Key Requirements: Bachelor's degree in Human Resources, Business Administration, or related field. Proven experience as an HR Manager, preferably in the hospitality or restaurant industry. Strong knowledge of labor laws and compliance requirements. Excellent interpersonal and communication skills. Ability to multitask and thrive in a fast-paced environment. Proficiency in HR software and Microsoft Office tools.
Account officers act as the bridge between financial data and organizational execution. Their responsibilities involve maintaining client accounts, processing transactions, and supporting internal audits—all while ensuring ledger accuracy and account integrity across multiple reporting cycles and compliance checks. Maintain up-to-date client account records in accordance with financial policies. Reconcile bank statements, receivables, and payment ledgers monthly or as needed. Monitor outstanding balances, issue payment reminders, and track collections. Assist in preparing account summaries for management reporting and client presentations. Verify transaction documentation, contracts, and receipts for compliance. Support internal audits through organized records and error-free reconciliation data. Process account adjustments, refunds, or corrections as authorized. Liaise with clients regarding invoices, billing disputes, or payment confirmations. Coordinate with accounting, finance, and compliance teams on record-keeping standards. Skills Required Bachelor’s degree in Accounting, Finance, or Commerce. 2–4 years of experience in account management, finance operations, or billing control. Proficiency in MS Excel, Tally, SAP, or ERP-based account platforms. Working knowledge of account reconciliation, ledger tracking, and collections follow-up. Understanding of regulatory compliance and documentation protocols. Strong numerical accuracy and attention to recurring financial cycles. Communication skills for client-facing account coordination. Familiarity with audit-prep formats and reporting schedules.
Job Description: Receptionist Location: Nineteenth May Restaurant Job Type: Full-time About Us Nineteenth May is a modern, guest-focused restaurant where warm smiles meet delicious plates. We believe first impressions are powerful, and our front desk is where that magic begins. Role Overview We are looking for a friendly and presentable Receptionist to be the welcoming face of our restaurant. You will handle guest greetings, reservations, and basic front-desk operations with grace and efficiency. Female candidates are encouraged to apply. Key Responsibilities Greet guests with a warm and professional attitude Manage reservations and walk-in guests Answer phone calls and respond to customer queries Coordinate seating with the service team Maintain guest waiting area and reception desk Provide information about menu and services Ensure smooth guest flow and assist in basic admin tasks Skills & Qualifications Good communication and interpersonal skills Presentable and confident personality Basic computer knowledge (reservations, calls, messaging) Fluent in Hindi & English (additional languages a bonus) Prior hospitality or customer-facing experience preferred Work Environment Fast-paced hospitality setting Team-oriented culture Training support provided Salary & Benefits Competitive salary based on experience Meals during duty Growth and learning opportunities
Job Description – Indian Curry ChefPosition: Indian Curry Chef Department: Kitchen Operations Location: As per organisational requirement Employment Type: Full-Time About the RoleWe’re scouting for a culinary pro who can turn spices into strategy and gravy into greatness. This role calls for someone who lives and breathes authentic Indian flavours while keeping workflows smooth and efficiency on point. Think of yourself as the flavour CTO of the kitchen. Key ResponsibilitiesDevelop, prepare, and execute a wide range of Indian curries (North & South preferred). Maintain consistency in taste, presentation, and portioning—no off-brand moments. Coordinate with the Head Chef on menu innovation and seasonal rollouts. Manage inventory for spices, vegetables, and curry essentials; reduce wastage like a cost-saving ninja. Ensure top-tier hygiene standards following FSSAI guidelines. Train and guide junior staff—because leadership is the real secret ingredient. Handle customer customizations and feedback with a service-first mindset. Required Skills & ExperienceMinimum 3–5 years of experience in Indian curry preparation. Solid understanding of spices, regional recipes, gravies, and cooking techniques. Ability to multitask in a fast-paced kitchen environment—peak-hour pressure is your playground. Strong communication and coordination skills. Knowledge of modern kitchen equipment and safety procedures. Preferred QualitiesCreativity that keeps the menu future-ready. Ability to maintain composure when the ticket machine is having a meltdown. Positive attitude and team-first energy.
Job Description – WaiterPosition: Waiter Department: Food & Beverage Service Location: As per organisational requirement Employment Type: Full-Time About the RoleWe’re looking for a frontline hospitality champ who can deliver smooth service, sharp coordination, and that “wow” experience guests rave about. Think of this role as the customer-experience engine of the restaurant—high energy, high impact. Key ResponsibilitiesGreet customers with confidence and positive energy. Present menus, take accurate orders, and ensure timely delivery of food & beverages. Maintain complete knowledge of the menu, specials, and ingredients—be the in-house walking menu. Coordinate with kitchen and service teams for seamless operations. Ensure cleanliness and readiness of tables, cutlery, and service areas. Handle billing, payments, and POS operations with accuracy. Respond to guest queries and feedback with a solution-driven approach. Follow hygiene, grooming, and service standards consistently. Required Skills & ExperienceMinimum 1–2 years of experience in restaurant service (freshers with strong communication may also apply if needed). Strong interpersonal and communication skills—guest interaction is the core KPI. Ability to multitask during rush hours without breaking a sweat. Basic understanding of food & beverages, table setups, and service etiquette. Familiarity with POS systems is a plus. Preferred QualitiesPolished grooming and a guest-first attitude. Quick thinker with proactive problem-solving skills. Team player who keeps service flow agile and efficient. Ability to stay calm when the restaurant hits peak-hour chaos mode.
🔹 About the Role We are looking for a talented and disciplined Bakery Chef who can lead daily production for our cafés, catering events, and central kitchen. The ideal candidate should have strong hands-on expertise, creativity, product consistency, and the ability to handle volume production. 🔹 Key ResponsibilitiesDaily ProductionPrepare bakery & patisserie items: muffins, tea cakes, dry cakes, cookies, puffs, croissants, buns, breads. Maintain consistency, taste, texture, shape, and portioning of all bakery products. Ensure timely dispatch for cafés, catering, and corporate events. Menu & InnovationDevelop new pastries, desserts, tea-time items, and café bakery items. Innovate festive items (Diwali hampers, Christmas goodies, seasonal specials). Quality & StandardsFollow Nineteenth May recipes, SOPs, hygiene standards, and food safety protocols. Conduct regular quality checks on raw materials, semi-finished, and finished products. Inventory & Cost ControlManage daily consumption sheets and maintain par stock. Track wastage, maintain cost control, and coordinate with purchase for timely ordering. Team & OperationsTrain bakery assistants and manage prep schedules. Coordinate with café teams, catering teams, and central production for requirement planning. 🔹 Skills & RequirementsProven experience as Bakery Chef / Commis Bakery / Pastry Chef. Strong knowledge of breads, puffs, tea cakes, cookies, desserts. Understanding of food hygiene standards (FSSAI preferred). Ability to work under pressure during peak production. Good communication & team management skills. Willingness to work flexible shifts depending on production needs. 🔹 BenefitsCompetitive salary as per industry standards. Meals during duty. Growth opportunities across our cafés, resto-bar & catering verticals. Professional and supportive working environment.
The Chinese Chef will be responsible for preparing and cooking a wide variety of Chinese dishes, ensuring authentic taste and presentation. This role involves supervising kitchen operations, maintaining high culinary standards, and ensuring food safety regulations are strictly followed. The ideal candidate will have a solid foundation in Chinese cooking techniques and a passion for culinary excellence. Responsibilities Prepare and cook a variety of Chinese dishes to high standards. Develop and test new recipes to enhance the menu. Ensure all dishes are prepared and presented in accordance with restaurant standards. Maintain cleanliness and organization of the kitchen at all times. Order and manage kitchen inventory, ensuring freshness and quality of ingredients. Ensure compliance with food safety and hygiene regulations. Qualifications Proven experience as a Chinese Chef or similar role. In-depth knowledge of Chinese culinary techniques and ingredients. Ability to create traditional and contemporary Chinese dishes. Strong leadership and team management skills. Excellent attention to detail and creativity. Flexibility to work in a fast-paced environment. Knowledge of food safety regulations and standards. Skills Chinese cooking techniques Menu development Knife skills Food presentation Team management Inventory management Food safety
Key Responsibilities 1. Operations & Service ExecutionManage daily restaurant and event operations, ensuring timely and flawless service Oversee execution of BEOs (Banquet Event Orders) for corporate & private events Ensure SOPs, hygiene, and food safety standards are followed at all times Coordinate with kitchen, service, logistics, and bar teams for seamless delivery 2. Team ManagementPlan staff rosters for kitchen, service, stewarding, and events Supervise team performance and ensure proper grooming & discipline Conduct daily briefings, task allocation, and post-event reviews Train staff on service standards, guest handling, and operational processes 3. Vendor & Inventory ControlCoordinate with vendors for raw materials, equipment, and rentals Monitor inventory levels and control wastage & pilferage Ensure quality checks for all incoming supplies Maintain records for procurement, issue, and consumption 4. Cost Control & ReportingMonitor daily operational costs vs budget Support pricing, costing, and profitability analysis for events Track manpower costs, overtime, and resource utilization Prepare daily and weekly operational reports 5. Client & Stakeholder CoordinationAct as the primary point of contact during events Handle client queries, feedback, and on-site issue resolution Ensure client commitments and service deliverables are met Support sales and management during client meetings when required