1. Receive and forward all goods and deliveries in and out of the Restaurant to the correct point of contact/storage area. 2. Able to follow standards for issuingand receiving stock within the store's area of operation. 3. Monitor and take inventory on regular basis to compile orders based on parlevels or needs. 4. Maintain clear and organised records to ensure all reports and invoices are filed and stored properly. 5. Monitor PAR levels for all food items to ensure proper levels. 6. Responsible for storage of both food & beverage and operational stock. 7. Responsible for the day-to-day check on the storage facilities for upkeep and hygiene. 8. Responsible to verify all goods arrived as per the agreed purchase, delivery note and agreed quantity has been received. 9. Refuse acceptance of damaged, unacceptable, or incorrect items. 10. Ensure cleanliness of all areas, keeping storage areas clean & tidy and in strict compliance with hygiene regulations. 11. Ensure all store requisitions are signed by concerned Department Heads (HOD’s) and approved by FC/GMdepending upon the Restaurant's operations procedure. 12. Ensure the quantity requested and the quantity issued always matches. 13. Ensure store requisition form is signed by the person collecting the goods and enter into the Inventory/Materials Management System. 14. Post all invoices using the MMS - Material Management System. 15. Conduct inventory auditsto determine inventory levels and needs. 16. Conduct physical stock audits on a regular basis as advised by the Financial Controller (FC)and the physical count to be tallied with the inventory count from the MMS - Material Management System. 17. Any differences between the manual count and MMS software have to be investigated and the information to be given to the Finance Department. 18. Assist the Accounts PayableClerk / payable assistant in finding out any costdiscrepancies. 19. Complete requisition forms for inventory and supplies. 20. Extend all requisitions on a daily basis and update the inventory managementsoftware/system. 21. Work closely with Purchasing to order and receive items and equipment. 22. Troubleshoot any vendordelivery issues and oversee/follow up on the return process. 23. Follow up on documentationof after-hours issues ensuring it is in accordance with established internal controlsand procedures. 24. Adhere to all Health and Safetyprocedures particularly relating to food and beverage items. 25. Ensure uniform and personal appearance are clean and professional. 26. Speak with others using clear and professional language. 27. Keep accurate recordings of all incoming and outgoing goods. 28. Notify the store manager/supervisor of any low stock levels. 29. Identify and report any slow-moving items to avoid over purchasing. 30. Verify and track received inventory and complete inventory reports and logs. 31. Perform any other duties as assigned by the management or supervisors. Job Types: Full-time, Fresher Pay: ₹14,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Experience: Hospitality: 1 year (Preferred) total work: 2 years (Preferred) Work Location: In person
1. Receive and forward all goods and deliveries in and out of the Restaurant to the correct point of contact/storage area. 2. Able to follow standards for issuingand receiving stock within the store's area of operation. 3. Monitor and take inventory on regular basis to compile orders based on parlevels or needs. 4. Maintain clear and organised records to ensure all reports and invoices are filed and stored properly. 5. Monitor PAR levels for all food items to ensure proper levels. 6. Responsible for storage of both food & beverage and operational stock. 7. Responsible for the day-to-day check on the storage facilities for upkeep and hygiene. 8. Responsible to verify all goods arrived as per the agreed purchase, delivery note and agreed quantity has been received. 9. Refuse acceptance of damaged, unacceptable, or incorrect items. 10. Ensure cleanliness of all areas, keeping storage areas clean & tidy and in strict compliance with hygiene regulations. 11. Ensure all store requisitions are signed by concerned Department Heads (HOD’s) and approved by FC/GMdepending upon the Restaurant's operations procedure. 12. Ensure the quantity requested and the quantity issued always matches. 13. Ensure store requisition form is signed by the person collecting the goods and enter into the Inventory/Materials Management System. 14. Post all invoices using the MMS - Material Management System. 15. Conduct inventory auditsto determine inventory levels and needs. 16. Conduct physical stock audits on a regular basis as advised by the Financial Controller (FC)and the physical count to be tallied with the inventory count from the MMS - Material Management System. 17. Any differences between the manual count and MMS software have to be investigated and the information to be given to the Finance Department. 18. Assist the Accounts PayableClerk / payable assistant in finding out any costdiscrepancies. 19. Complete requisition forms for inventory and supplies. 20. Extend all requisitions on a daily basis and update the inventory managementsoftware/system. 21. Work closely with Purchasing to order and receive items and equipment. 22. Troubleshoot any vendordelivery issues and oversee/follow up on the return process. 23. Follow up on documentationof after-hours issues ensuring it is in accordance with established internal controlsand procedures. 24. Adhere to all Health and Safetyprocedures particularly relating to food and beverage items. 25. Ensure uniform and personal appearance are clean and professional. 26. Speak with others using clear and professional language. 27. Keep accurate recordings of all incoming and outgoing goods. 28. Notify the store manager/supervisor of any low stock levels. 29. Identify and report any slow-moving items to avoid over purchasing. 30. Verify and track received inventory and complete inventory reports and logs. 31. Perform any other duties as assigned by the management or supervisors. Job Types: Full-time, Fresher Pay: ₹14,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Experience: Hospitality: 1 year (Preferred) total work: 2 years (Preferred) Work Location: In person
Always greet and welcome guests promptly in a warm and friendly manner. Always thank and give fond farewell to guests conveying anticipation for their next visit. Assist guest with table reservation. Assist guest while seating. Ensure guest are serviced within specified time. Has a good knowledge of menu and presentation standards. Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette. Able to answer any questions regarding menu and assist with menu selections. Able to anticipate any unexpected guest need and reacts promptly and tactfully. Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm. Serve food courses and beverages to guests. Set tables according to type of event and service standards. Record transaction / orders in Point of Sales systems at the time of order. Communicate with the kitchen regarding any menu questions, the length of wait and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Check with guests to ensure satisfaction with each food course and beverages. Responsible for clearing, collecting and returning food and beverage items to proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly. Present accurate final bill to guest and process payment. Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas. Ensures that hotel brand standards and SOP's are consistently implemented. Work with fellow staffs and manager to ensure that the restaurant achieves its full potential. Completes the daily responsibilities that are set for each individual shift. Complete closing duties, including restocking items, turning off lights, etc. Conducts monthly inventory checks on all operating equipment and supplies. Take an active role in coaching and developing junior staff. Any other duties related to food and beverage service assigned by the manager. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Food provided Life insurance Work Location: In person
Always greet and welcome guests promptly in a warm and friendly manner. Always thank and give fond farewell to guests conveying anticipation for their next visit. Assist guest with table reservation. Assist guest while seating. Ensure guest are serviced within specified time. Has a good knowledge of menu and presentation standards. Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette. Able to answer any questions regarding menu and assist with menu selections. Able to anticipate any unexpected guest need and reacts promptly and tactfully. Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm. Serve food courses and beverages to guests. Set tables according to type of event and service standards. Record transaction / orders in Point of Sales systems at the time of order. Communicate with the kitchen regarding any menu questions, the length of wait and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Check with guests to ensure satisfaction with each food course and beverages. Responsible for clearing, collecting and returning food and beverage items to proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly. Present accurate final bill to guest and process payment. Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas. Ensures that hotel brand standards and SOP's are consistently implemented. Work with fellow staffs and manager to ensure that the restaurant achieves its full potential. Completes the daily responsibilities that are set for each individual shift. Complete closing duties, including restocking items, turning off lights, etc. Conducts monthly inventory checks on all operating equipment and supplies. Take an active role in coaching and developing junior staff. Any other duties related to food and beverage service assigned by the manager. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Food provided Life insurance Work Location: In person
As a Commis, you are also expected to comply with the conditions of the food hygiene policies. Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coachingemployees serve as a role model. Accepting store deliveries are also part of the Commis I Chef duties. Coordinate and participate with other sections of requirements, cleanliness, wastage and costcontrol. Control food stock and food costin his section/kitchen. Cook food and prepare top-quality menuitems in a timely manner. Communicateassistance needed during busy periods. Commis I Chef are also required to ensure that all stocks are well maintained. Commis I also ensure that mise en placefor food preparation is completed in your section. Ensure the quality of the food items. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipesand preparation techniques Ensure and prepare mise-en-place for banquetsand restaurant buffets as per the F.P Ensure the proper sanitation and cleanliness of surfaces and storage containers. Ensure constant innovation in buffet preparation and presentation. Follow and maintain cleanliness and good hygiene practices in the kitchen. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of available items and available chef special menu. Keep work area at all times in hygienic conditions according to the rules setby the hotel Monitor the quality and quantity of food that is prepared. Operate kitchen equipment safely and responsibly. Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare fresh ingredients for cooking according to recipes/menu. Responsible to maintain food logs. Support the Demi Chef de Partie or Commis II in the daily operation and work. Test foods to ensure proper preparation and temperature. To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department. To assist chef with chopping, packing and helping/learning with dishes. Attend the training being conducted and implement in daily operations and improve the quality of food. You would need to follow the cleaning schedulesfor the kitchen and clean the section and other areas as directed. Work according to the menu specifications by the Chef de Partie. Need to be flexible and willing to help other departments at busy times as and when required. Job Type: Full-time Pay: ₹28,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Paid time off Experience: total work: 8 years (Preferred)
As a Commis, you are also expected to comply with the conditions of the food hygiene policies. Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coachingemployees serve as a role model. Accepting store deliveries are also part of the Commis I Chef duties. Coordinate and participate with other sections of requirements, cleanliness, wastage and costcontrol. Control food stock and food costin his section/kitchen. Cook food and prepare top-quality menuitems in a timely manner. Communicateassistance needed during busy periods. Commis I Chef are also required to ensure that all stocks are well maintained. Commis I also ensure that mise en placefor food preparation is completed in your section. Ensure the quality of the food items. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipesand preparation techniques Ensure and prepare mise-en-place for banquetsand restaurant buffets as per the F.P Ensure the proper sanitation and cleanliness of surfaces and storage containers. Ensure constant innovation in buffet preparation and presentation. Follow and maintain cleanliness and good hygiene practices in the kitchen. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of available items and available chef special menu. Keep work area at all times in hygienic conditions according to the rules setby the hotel Monitor the quality and quantity of food that is prepared. Operate kitchen equipment safely and responsibly. Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare fresh ingredients for cooking according to recipes/menu. Responsible to maintain food logs. Support the Demi Chef de Partie or Commis II in the daily operation and work. Test foods to ensure proper preparation and temperature. To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department. To assist chef with chopping, packing and helping/learning with dishes. Attend the training being conducted and implement in daily operations and improve the quality of food. You would need to follow the cleaning schedulesfor the kitchen and clean the section and other areas as directed. Work according to the menu specifications by the Chef de Partie. Need to be flexible and willing to help other departments at busy times as and when required. Job Type: Full-time Pay: ₹28,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Paid time off Experience: total work: 8 years (Preferred)
Oversee the preparation and cooking process to ensure compliance with health and safety regulations Assign tasks, train new hires, resolve conflicts, and evaluate performance Monitor and order supplies to keep the kitchen running smoothly Plan menus and determine how food should be presented Handle customer complaints and queries Monitor sanitation practices to ensure employees follow standards and regulations Evaluate the cost of food and labor Maintain inventory of kitchen supplies and table items Job Types: Full-time, Permanent Pay: ₹24,000.00 - ₹27,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Experience: total work: 10 years (Preferred) Work Location: In person
Oversee the preparation and cooking process to ensure compliance with health and safety regulations Assign tasks, train new hires, resolve conflicts, and evaluate performance Monitor and order supplies to keep the kitchen running smoothly Plan menus and determine how food should be presented Handle customer complaints and queries Monitor sanitation practices to ensure employees follow standards and regulations Evaluate the cost of food and labor Maintain inventory of kitchen supplies and table items Job Types: Full-time, Permanent Pay: ₹24,000.00 - ₹27,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Experience: total work: 10 years (Preferred) Work Location: In person
As a Storekeeper at the Restaurant, your main responsibility will be to receive and forward all goods and deliveries efficiently to the correct destination within the establishment. You should adhere to the standard procedures for issuing and receiving stock, ensuring that everything is organized and accounted for. Monitoring inventory levels regularly is crucial to compile orders based on the established par levels or specific requirements. Maintaining clear and organized records is essential to guarantee that all reports and invoices are properly filed and stored. You will be in charge of monitoring the PAR levels for all food items to ensure that the stock levels are adequate at all times. Additionally, you will oversee the storage of both food & beverage and operational stock, ensuring that storage facilities are well-maintained and hygienic. Verification of all goods upon arrival is a key responsibility, as you will need to ensure that they match the agreed purchase, delivery note, and quantity. Any damaged, unacceptable, or incorrect items should be rejected promptly. Keeping all areas clean and compliant with hygiene regulations, including storage areas, is vital to maintain a safe and organized environment. Your role will also involve handling store requisitions, ensuring they are signed by the relevant Department Heads and approved according to operational procedures. It is important to maintain accuracy in the quantity of goods requested and issued, with proper documentation in the Inventory/Materials Management System. Inventory audits and physical stock counts must be conducted regularly to reconcile any discrepancies and report them to the Finance Department. Collaboration with the Purchasing department for ordering and receiving items, troubleshooting delivery issues, and following up on returns is part of your responsibilities. Adherence to Health and Safety procedures, maintaining a professional appearance, clear communication, and accurate record-keeping are key aspects of this role. Identifying slow-moving items, tracking received inventory, and reporting low stock levels are also important tasks to avoid over-purchasing. In addition to your core duties, you may be required to complete requisition forms, extend requisitions daily, update inventory management software, and perform any other duties assigned by management. This full-time position may involve working day shifts or rotational shifts with benefits such as food provision, health insurance, paid time off, and a yearly bonus. Experience in the hospitality industry is preferred, with a minimum of 1 year in hospitality and 2 years of total work experience. The work location for this role is in person, ensuring hands-on management of all storekeeping operations.,
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Health insurance Provident Fund Ability to commute/relocate: Ernakulam, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 10 years (Preferred)
You will be responsible for receiving and forwarding all goods and deliveries in and out of the Restaurant to the correct point of contact or storage area. You must follow standards for issuing and receiving stock within the store's area of operation and monitor inventory regularly to compile orders based on par levels or needs. It is essential to maintain clear and organized records to ensure that all reports and invoices are properly filed and stored. Your duties will include monitoring PAR levels for all food items, storing both food & beverage and operational stock, and conducting day-to-day checks on storage facilities for upkeep and hygiene. You will be required to verify that all goods arrived as per the agreed purchase, delivery note, and quantity and refuse acceptance of damaged, unacceptable, or incorrect items. Ensuring the cleanliness of all areas, keeping storage areas clean and tidy, and complying strictly with hygiene regulations are vital aspects of the role. You will also be responsible for ensuring that store requisitions are signed by concerned Department Heads and approved by FC/GM, and that the quantity requested and issued always match. You will need to post all invoices using the Material Management System, conduct inventory audits, and physical stock audits regularly as advised by the Financial Controller. Any discrepancies between manual counts and the MMS software must be investigated and reported to the Finance Department. Additionally, your responsibilities will include completing requisition forms for inventory and supplies, extending requisitions daily, and updating the inventory management software. Working closely with Purchasing to order and receive items and equipment, troubleshooting vendor delivery issues, and following up on the return process will also be part of your role. Adherence to Health and Safety procedures, maintaining a clean and professional appearance, clear communication with others, accurate recordings of incoming and outgoing goods, notification of low stock levels to the store manager or supervisor, and identifying slow-moving items to avoid over-purchasing are all important tasks. You will also need to verify and track received inventory, complete inventory reports and logs, and perform any other duties as assigned by management or supervisors. This is a full-time position suitable for candidates with 1 year of experience in Hospitality and a total of 2 years of work experience. The work location is in person with benefits including food, health insurance, paid sick time, paid time off, and Provident Fund. The schedule may involve day shifts, rotational shifts, and a yearly bonus.,
You will be responsible for overseeing the preparation and cooking process to ensure compliance with health and safety regulations. This includes assigning tasks, training new hires, resolving conflicts, and evaluating performance. Monitoring and ordering supplies to keep the kitchen running smoothly will also be part of your role. Additionally, you will plan menus and determine how food should be presented, as well as handle customer complaints and queries. It will be your responsibility to monitor sanitation practices to ensure that employees follow standards and regulations. You will also evaluate the cost of food and labor, as well as maintain inventory of kitchen supplies and table items. This is a full-time, permanent position with benefits including food provided, health insurance, paid sick time, and Provident Fund. The ideal candidate should have a total of 10 years of work experience. The work location for this role is in person.,
A Dosa Maker prepares and cooks various South Indian dishes, primarily dosas and related items like idlis, vadas, sambar, and chutneys. They need to follow recipes, maintain quality standards, and ensure the timely preparation of dishes. Job Type: Full-time Pay: From ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Experience: Dosa Making: 5 years (Preferred) Work Location: In person
Experienced Tea Maker required Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹28,000.00 per month Benefits: Health insurance Provident Fund Experience: total work: 5 years (Preferred) Work Location: In person
Welcome guests in a warm and friendly manner. Ascertains their dining needs. Seats guests and manage the seating chart. Monitors restaurant activity to determine seating and dining flow. Responds to guest inquiries and requests in a timely, friendly, and efficient manner. Performs opening and closing duties, as needed. Assists others with side work including, but not limited to cleaning, stocking, folding silverware, etc. Helps fellow team members and other departments wherever necessary to maintain positive working relationships. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹18,000.00 per month Benefits: Flexible schedule Paid time off Provident Fund Experience: total work: 3 years (Preferred)
Greets guests and presents them with the menu. Informs guests about the special items for the day and menu changes if any. Suggest food and beverages to the guest and also try to upsell. Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale ( POS ) system. Obtaining revenues, issuing receipts, accepting payments, returning the change. Performing basic cleaning tasks as needed or directed by supervisor. Filling in for absent staff as needed Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Eg: No Garlic, less spicy etc, Without egg etc. Communicate to the guest and provide assistance with their queries. Co - ordinate with the busperson, kitchen staff, bar staff to ensure smooth operation and guest satisfaction. Server food and beverage to the guest as per the course of order. Observes guests and ensure their satisfaction with the food and service. Promptly respond to guest with any additional request. Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses. Prepare mixed drinks for service to your customers table. Properly open and pour wine at the tableside. Adhere to grooming and appearance standards consistently. Understands and can communicate products and services available at the resort. Must have some familiarity with basic cooking skills. Assist buspersons with stocking and maintaing the resturant par stock levels and side station. Help other areas of the restaurant such as answering telephones and completing financial transactions. Print closing report and drop the cash with the front office / accounts department. Tally the Credit Card settlements for the day with the batch closing report from EDC machine. Close the shift on the POS terminal. Work Remotely No Job Types: Full-time, Walk-In Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Flexible schedule Food provided Health insurance Paid time off Experience: total work: 10 years (Preferred) Waiter: 7 years (Preferred)
A Dosa Maker prepares and cooks various South Indian dishes, primarily dosas and related items like idlis, vadas, sambar, and chutneys. They need to follow recipes, maintain quality standards, and ensure the timely preparation of dishes. Job Type: Full-time Pay: From ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Experience: Dosa Making: 5 years (Preferred) Work Location: In person
Experienced Tea Maker required Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹28,000.00 per month Benefits: Health insurance Provident Fund Experience: total work: 5 years (Preferred) Work Location: In person
Welcome guests in a warm and friendly manner. Ascertains their dining needs. Seats guests and manage the seating chart. Monitors restaurant activity to determine seating and dining flow. Responds to guest inquiries and requests in a timely, friendly, and efficient manner. Performs opening and closing duties, as needed. Assists others with side work including, but not limited to cleaning, stocking, folding silverware, etc. Helps fellow team members and other departments wherever necessary to maintain positive working relationships. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹18,000.00 per month Benefits: Flexible schedule Paid time off Provident Fund Experience: total work: 3 years (Preferred)
Experienced Tea Maker required Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Experience: total work: 5 years (Preferred) Work Location: In person Expected Start Date: 14/05/2024