The Continental Chef is responsible for assisting in the preparation and cooking of continental dishes, ensuring high-quality food production, and maintaining kitchen hygiene standards. The role involves working closely with senior chefs, following recipes, and contributing to a smooth kitchen operation. Immediate joiners are preferred. Contact : 9884535595 / 6382520527 HR Key Responsibilities: Assist in the preparation, cooking, and presentation of continental dishes such as pasta, salads, grilled meats, and sauces. Follow standard recipes and guidelines to maintain consistency in food quality. Ensure food is prepared and stored according to food safety and hygiene regulations. Support senior chefs with kitchen operations and mise en place preparation. Maintain cleanliness and organization of the workstation and kitchen equipment. Monitor food stock levels and report shortages to the chef in charge. Follow all kitchen safety protocols and maintain a high level of hygiene. Assist in plating and garnishing dishes as per presentation standards. Learn and adapt to new cooking techniques and kitchen procedures. Requirements: Education: Diploma or certification in Culinary Arts or a related field. Experience: 3-5 years of experience in a continental kitchen or similar role. Skills: Basic knowledge of continental cuisine and cooking techniques. Ability to work in a fast-paced kitchen environment. Strong attention to detail and willingness to learn. Good teamwork and communication skills. Knowledge of food safety and hygiene practices. Preference: Immediate joiners are highly preferred. Salary & Benefits: Salary: Up to ₹35000 per month Benefits: Free food and accommodation for outstation employees
We are hiring enthusiastic candidates for our retail bakery outlet in Chennai. This role involves attending customers, handling billing, and maintaining a clean and friendly work environment. Contact : 9884535595/6382520527 HR Key Responsibilities: Greet customers and assist in selecting bakery products Process orders and billing using the POS system Maintain product display, stock levels, and cleanliness Coordinate with kitchen staff and support team operations Handle customer queries or complaints politely Assist in training new staff if required Eligibility: Any degree Freshers can apply Must speak Tamil (Basic English preferred) Good communication, honesty, and team spirit Prior experience in retail or bakery is a plus Salary & Benefits: Salary: ₹15,000 – ₹25,000 per month Provident Fund (PF) Paid sick leave and casual leave
The Continental Chef is responsible for assisting in the preparation and cooking of continental dishes, ensuring high-quality food production, and maintaining kitchen hygiene standards. The role involves working closely with senior chefs, following recipes, and contributing to a smooth kitchen operation. Immediate joiners are preferred. Contact : 9884535595 / 6382520527 HR Immediate joiner is preferred. Key Responsibilities: Assist in the preparation, cooking, and presentation of continental dishes such as pasta, salads, grilled meats, and sauces. Follow standard recipes and guidelines to maintain consistency in food quality. Ensure food is prepared and stored according to food safety and hygiene regulations. Support senior chefs with kitchen operations and mise en place preparation. Maintain cleanliness and organization of the workstation and kitchen equipment. Monitor food stock levels and report shortages to the chef in charge. Follow all kitchen safety protocols and maintain a high level of hygiene. Assist in plating and garnishing dishes as per presentation standards. Learn and adapt to new cooking techniques and kitchen procedures. Requirements: Education: Diploma or certification in Culinary Arts or a related field. Experience: 3-5 years of experience in a continental kitchen or similar role. Skills: Basic knowledge of continental cuisine and cooking techniques. Ability to work in a fast-paced kitchen environment. Strong attention to detail and willingness to learn. Good teamwork and communication skills. Knowledge of food safety and hygiene practices. Preference: Immediate joiners are highly preferred. Salary & Benefits: Salary: Up to ₹35000 per month Benefits: Free food and accommodation for outstation employees
1. ROLE SUMMARY: To Handle the entire restaurant functions and to oversee the efficient running and profitability of the restaurant, managing people, product and customer satisfaction.. 2. KEY RESPONSIBILITIES: The key responsibilities of ARM would include, but are not limited to the following: · Directly responsible for all activities pertaining to the Store operations i.e., Marketing, Manpower planning, Business strategies, Profit & Loss, COS, COL, Top Line, Bottom Line, EBIDTA, etc · Business planning of the respective restaurant · Retail sales target achievement of his restaurant · Needs to have the expertise in handling the Manpower Cost, Food Cost and Marketing Cost, maintain standards on quality, hygiene & timely delivery · Needs to be good in solving the day today operational issues and work closely with the team members & chefs of the restaurant for maximum guest satisfaction & high food quality · Competitor bench marking-Track competitor activities in a structured manner in terms of products, pricing, promotions and new launch menus · Monitors profitability and customer satisfaction; takes action to correct problems and increase customer loyalty and profitability · Responsible for the marketing activities of the restaurant, Monthly plans to achieve the target, understand competitor activities and manage the business accordingly · Maintaining the stock level & ordering supplies for the restaurant · Coordination with HR department for support required on staffing, training, etc
1. ROLE SUMMARY: The Guest Relation Executive is the first point of contact for guests and will play a key role in ensuring excellent customer service. Responsible for greeting guests, managing reservations, handling guest inquiries, coordinating with service staff, and ensuring a seamless dining experience in a continental menu–based fine dining environment KEY RESPONSIBILITIES: The key responsibilities of G.R.E would include, but are not limited to the following: Welcome guests warmly and escort them to their tables. Manage table reservations and waiting lists efficiently. Provide menu knowledge (continental cuisine, beverages, etc.) to assist guests. Handle guest queries, feedback, and complaints promptly and professionally. Coordinate with servers, kitchen, and bar teams to ensure smooth service. Upsell menu items, beverages, and promotions to enhance guest experience. Maintain updated knowledge of restaurant promotions, special events, and chef’s recommendations. Monitor guest satisfaction during the dining experience. Ensure compliance with hygiene, grooming, and hospitality standards. Maintain records of guest preferences for personalized service in future visits.