We are pleased to offer a 6-month internship program for Hotel Management students, aimed at providing real-time exposure to the hospitality industry along with skill-based training and career development. Program Highlights: Duration: 6 Months Eligibility: Students from recognized Hotel Management Colleges/Institutes also. Stipend: Paid Internship Certification: Internship Completion Certificate upon successful completion Training Areas / Positions Offered: Production Area – Trainee Commis Chef (Continental Kitchen) Bar Area – Trainee Bartender / Bar Assistant Service Area – Trainee Food & Beverage Associate / Waiter/Waitress This internship offers hands-on experience in core hospitality departments under the mentorship of experienced professionals, helping you build a strong foundation for your future career. Job Types: Full-time, Permanent Pay: ₹7,000.00 - ₹10,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Morning shift Work Location: In person
As a Supervisor in the restaurant, your primary responsibility will be to oversee and manage servers, hosts, and bussers to deliver high-quality service to our guests. You will play a crucial role in training and mentoring the service staff on customer service standards, food safety, and company policies. Additionally, you will be in charge of organizing staff schedules, managing shift changes, and ensuring a smooth guest experience. Ensuring that guests feel welcomed and are seated promptly is essential in this role. Handling guest complaints, feedback, and special requests with care and efficiency will be part of your daily tasks. Monitoring the cleanliness and ambiance of the dining area, as well as overseeing proper table setups, are key aspects of maintaining a positive guest experience. Collaboration with the kitchen staff is crucial for timely food service and resolving any potential delays or issues. You will be responsible for coordinating between the front-of-house and back-of-house teams to guarantee seamless operations. Upholding high standards of food presentation and service quality, ensuring compliance with health and safety regulations, and overseeing food and beverage quality control are vital components of your role. Monitoring inventory levels of dining room supplies, placing orders as needed, and ensuring proper stocking and maintenance of the restaurant's front area will fall under your purview. Administrative duties such as preparing reports on sales, customer feedback, and staff performance, managing reservations and seating arrangements, and handling billing and transactions may also be part of your responsibilities. Your leadership abilities will be put to the test as you lead by example in providing excellent customer service, address and resolve service-related issues efficiently, and motivate the team to deliver high performance during busy shifts. Strong leadership, communication, problem-solving, customer service, attention to detail, and organizational skills are essential for success in this role. This position is crucial for the seamless operation of the restaurant, ensuring guests have a positive experience while effectively managing staff and operations. If you have proven experience in restaurant service, preferably in a supervisory or team lead role, possess strong leadership and team management skills, excellent communication and interpersonal abilities, problem-solving capabilities, a commitment to providing exceptional customer service, attention to detail, and organizational skills, we encourage you to apply for this full-time position. The role requires an immediate joiner and the work location is in-person during morning shifts. A total of 1 year of work experience is preferred. To express your interest, please share your resume or contact 8884244533.,
Key Responsibilities: Maintain and update production-related documentation, records, and reports. Assist in preparing daily/weekly/monthly production reports and dashboards. Coordinate with HR, procurement, and accounts for production-related administrative requirements. Support the Production Manager in scheduling shifts, meetings, and factory activities. Ensure proper filing and storage of production data, SOPs, and compliance records. Monitor attendance and overtime data of production staff and share with HR/payroll. Track and maintain inventory records for raw materials, packaging, and consumables. Assist in compliance activities such as audit preparation, health & safety documentation, and statutory registers. Handle correspondence, emails, and communication related to production operations. Liaise with vendors, service providers, and internal departments for administrative needs. Provide general office support including stationery management, photocopying, scanning, and record-keeping. Qualifications & Skills: Bachelor’s degree / Diploma in Administration, Commerce, or related field. 1–3 years of administrative experience in a factory/production environment preferred. Strong organizational and time management skills. Proficiency in MS Office (Word, Excel, PowerPoint) and Google Workspace. Knowledge of ERP systems (SAP, Tally, or similar) is an added advantage. Working on Excise thing related. Good communication skills (written and verbal). Detail-oriented, reliable, and able to handle confidential information. Key Competencies: Organized and proactive. Ability to multitask and work under pressure. Team player with problem-solving ability. Process-oriented with attention to detail. Flexible and adaptable to factory/production environment needs. Compulsory Local Language written and Immediately joiner required kindly contact or share the resume 8884244533 Job Type: Full-time Pay: ₹200,000.00 - ₹250,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person
Job Summary: The Sales Executive will be responsible for driving sales and revenue growth for the company’s food and beverage products by identifying new business opportunities, managing client relationships, and ensuring customer satisfaction. The role involves working closely with distributors, retailers, HoReCa clients, and corporate partners to expand market reach. Key Responsibilities: Develop and execute sales strategies to achieve monthly and annual targets. Identify and acquire new customers across retail, horeca, and corporate channels. Maintain strong relationships with existing clients to ensure repeat business and upselling opportunities. Negotiate pricing, contracts, and terms with customers and distributors. Conduct market research to identify new business opportunities, competitor activities, and industry trends. Ensure timely collection of payments and adherence to company credit policies. Collaborate with marketing team for promotions, product launches, and brand visibility campaigns. Provide regular sales reports, forecasts, and insights to management. Ensure high levels of customer satisfaction through excellent service and support. Attend industry events, exhibitions, and trade shows to represent the brand and generate leads. Qualifications & Skills: Bachelor’s degree in Business Administration, Marketing, Hotel Management, or related field. 1–3 years of sales experience in the Food & Beverage / Hospitality / FMCG industry /Banking preferred. Strong communication, negotiation, and presentation skills. Ability to build and maintain client relationships. Result-oriented with a track record of meeting or exceeding sales targets. Knowledge of local market trends in the food and beverage sector. Proficiency in MS Office (Excel, Word, PowerPoint) and CRM software. Willingness to travel within the assigned territory. Immediately joiner required Kindly contact or share the resume 8884244533 Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹50,000.00 per month Benefits: Flexible schedule Provident Fund Language: English (Preferred) Work Location: In person Speak with the employer +91 8884244533
Key Responsibilities: Maintain and update production-related documentation, records, and reports. Assist in preparing daily/weekly/monthly production reports and dashboards. Coordinate with HR, procurement, and accounts for production-related administrative requirements. Support the Production Manager in scheduling shifts, meetings, and factory activities. Ensure proper filing and storage of production data, SOPs, and compliance records. Monitor attendance and overtime data of production staff and share with HR/payroll. Track and maintain inventory records for raw materials, packaging, and consumables. Assist in compliance activities such as audit preparation, health & safety documentation, and statutory registers. Handle correspondence, emails, and communication related to production operations. Liaise with vendors, service providers, and internal departments for administrative needs. Provide general office support including stationery management, photocopying, scanning, and record-keeping. Qualifications & Skills: Bachelor’s degree / Diploma in Administration, Commerce, or related field. 1–3 years of administrative experience in a factory/production environment preferred. Strong organizational and time management skills. Proficiency in MS Office (Word, Excel, PowerPoint) and Google Workspace. Knowledge of ERP systems (SAP, Tally, or similar) is an added advantage. Working on Excise thing related. Good communication skills (written and verbal). Detail-oriented, reliable, and able to handle confidential information. Key Competencies: Organized and proactive. Ability to multitask and work under pressure. Team player with problem-solving ability. Process-oriented with attention to detail. Flexible and adaptable to factory/production environment needs. Compulsory Local Language written and Immediately joiner required kindly contact or share the resume 8884244533 Job Type: Full-time Pay: ₹200,000.00 - ₹250,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person
Job Summary: The Sales Executive will be responsible for driving sales and revenue growth for the company’s food and beverage products by identifying new business opportunities, managing client relationships, and ensuring customer satisfaction. The role involves working closely with distributors, retailers, HoReCa clients, and corporate partners to expand market reach. Key Responsibilities: Develop and execute sales strategies to achieve monthly and annual targets. Identify and acquire new customers across retail, horeca, and corporate channels. Maintain strong relationships with existing clients to ensure repeat business and upselling opportunities. Negotiate pricing, contracts, and terms with customers and distributors. Conduct market research to identify new business opportunities, competitor activities, and industry trends. Ensure timely collection of payments and adherence to company credit policies. Collaborate with marketing team for promotions, product launches, and brand visibility campaigns. Provide regular sales reports, forecasts, and insights to management. Ensure high levels of customer satisfaction through excellent service and support. Attend industry events, exhibitions, and trade shows to represent the brand and generate leads. Qualifications & Skills: Bachelor’s degree in Business Administration, Marketing, Hotel Management, or related field. 1–3 years of sales experience in the Food & Beverage / Hospitality / FMCG industry /Banking preferred. Strong communication, negotiation, and presentation skills. Ability to build and maintain client relationships. Result-oriented with a track record of meeting or exceeding sales targets. Knowledge of local market trends in the food and beverage sector. Proficiency in MS Office (Excel, Word, PowerPoint) and CRM software. Willingness to travel within the assigned territory. Immediately joiner required Kindly contact or share the resume 8884244533 Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹50,000.00 per month Benefits: Flexible schedule Provident Fund Language: English (Preferred) Work Location: In person Speak with the employer +91 8884244533
Job Description Department : Culinary Designation : Executive chef Reports To : Head of Culinary Prime Function: Kitchen Production Responsible for the efficiently and profitable functioning of the Kitchen operation. Ensure that FSSAI standards are applied to the production of food and the cleanliness of the kitchen and equipment. Ensure that the hygiene standards are maintained by the team in accordance with set standards. Support the Executive Chef in all phases of the kitchen's operations. Ensure HACCP procedures are followed, and clear records are kept at all times. Any matter which may affect the interests of the company should be brought to the attention of the Management. Key Responsibilities: The Executive Chef is responsible for all food production including all items produced for restaurants, banqueting and/or other outlets. Menu development, food purchase specifications and standardized recipes. Development and monitoring of food and labor budgets for the department also fall within this individual’s purview, as does staff supervision. Furthermore, the Executive Chef is responsible for maintaining the highest professional food quality and hygiene standards throughout the operation. JOB RESPONSIBILITIES & DUTIES: The Executive Chef schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is economical, technically correct and within budgeted labor cost goals. The Executive Chef ensures that high standards of hygiene, cleanliness and safety are always maintained throughout all kitchen areas. The Executive Chef evaluates food products to ensure that company quality standards are consistently attained. The Executive Chef plans menus for all food outlets in the business. The Executive Chef prepares necessary data for applicable parts of the budget; the Executive Chef projects annual food, labor and other costs and monitors actual financial results and takes corrective action, as necessary, to ensure that financial targets are met. The Executive Chef establishes, and maintains, controls to minimize food waste and theft. The Executive Chef safeguards all food handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniques. The Executive Chef approves the requisition and purchase of products and other necessary food supplies. The Executive Chef develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality The Executive Chef implements measures to minimize food costs; exercises portion control for all items served and works with the Food & Beverage manager in establishing menu selling prices. The Executive Chef will attend food & beverage staff and management meetings. The Executive Chef will consult with the Food & Beverage Manager about the food production aspects of special events and banquets. The Executive Chef cooks, or directly supervises the cooking of, skill intensive items. The Executive Chef ensures proper staffing, maximum productivity and exceptional quality standards; controls food and wage costs to achieve maximum profitability. The Executive Chef interacts with the food and beverage department to ensure that food production consistently meets, or exceeds, the expectations of guests. The Executive Chef develops policies and procedures to enhance and measure quality; continually updating written policies and procedures to incorporate state-of-the-art techniques, equipment and terminology. The Executive Chef, in conjunction with Food and Beverage team, assists in maintaining a high level of service principles in accordance with established standards The Executive Chef evaluates products to ensure that quality, price and related standards are consistently met. The Executive Chef will establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and all kitchen equipment. The Executive Chef always supports safe work habits and a safe working environment. The Executive Chef provides training and professional development opportunities to all kitchen staff. The Executive Chef will ensure that representatives from the kitchen attend service meetings as required. The Executive Chef will, as required, visit the dining areas to meet guests. Perform other duties as directed. SUPERVISORY RESPONSIBILITIES The Executive Chef interviews, selects, trains, supervises, counsels and disciplines all employees in the department. The Executive Chef, develops, maintains and trains a professional work force. The Executive Chef puts in place whatever measures are necessary to ensure a safe working environment and attitude on the part of all employees in areas of responsibility. The Executive Chef ensures all services to customers are conducted in a highly professional manner. OTHER SKILLS AND ABILITIES The Executive Chef demonstrates an ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. The Executive Chef demonstrates an ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. The Executive Chef demonstrates an ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, at all times refraining from abusive, insubordinate and/or violent behaviour. Job Types: Full-time, Permanent IMMEDIATELY JOINER OR SHARE YOUR RESUME 8884244533 Job Types: Full-time, Permanent Pay: ₹80,000.00 - ₹900,000.00 per month Benefits: Food provided Health insurance Leave encashment Life insurance Provident Fund Work Location: In person
Job Title Executive Chef – Continental & Multicuisine Location TOIT, Indiranagar, Bangalore Reporting To General Manager / Owner / Director – Food & Beverage Position Summary The Executive Chef is responsible for leading the kitchen operations for both continental and multicuisine menus. This role involves menu development, quality control, cost management, staff training, coordination with front-of-house, and ensuring consistency in food standards, presentation, and guest satisfaction. Key ResponsibilitiesMenu & Culinary Innovation Develop, refresh and execute continental and multicuisine menus (breakfast, lunch, dinner, specials). Introduce seasonal, signature, and trend-based dishes, and promote food innovation. Standardize recipes, plating guidelines, and portion control to ensure consistency. Collaborate with management and marketing to design special event menus, festivals, or theme nights. Kitchen & Operations Management Oversee all kitchen operations — hot, cold, dessert, garde-manger, sauces, etc. Ensure timely food production and smooth flow during peak service hours. Monitor quality, taste, texture, consistency, and presentation of every dish. Maintain cleanliness, hygiene and compliance with food safety standards (FSSAI, HACCP or relevant local norms). Cost, Inventory & Procurement Monitor and control food cost, wastage, and portioning. Prepare and manage food budgets, cost sheets, and weekly / monthly P&L. Source raw materials, negotiate with vendors, manage supplier relationships. Maintain par levels, stock audits, FIFO procedures, and requisitioning of supplies. Team Leadership & Training Hire, train, mentor, and evaluate kitchen staff (sous chefs, cooks, commis, helpers). Conduct regular tastings, kitchen meetings, and skill-development sessions. Enforce discipline, schedule shifts, rotations, and manpower planning. Promote a culture of teamwork, accountability, and continuous improvement. Guest Relations & Quality Assurance Occasionally interact with guests to gather feedback and respond to special requests. Monitor food quality, consistency of standards, and guest satisfaction metrics. Implement corrective measures on feedback or complaints. Ensure the brand’s culinary identity and standards are upheld. Maintenance & Safety Ensure kitchen equipment is regularly maintained, cleaned, and functioning. Enforce strict safety protocols, sanitation, pest control, and staff hygiene. Ensure compliance with statutory regulations, food licensing requirements, health & safety audits. Qualifications & Experience Diploma / Degree in Hotel Management, Culinary Arts, or equivalent certification. 8–12+ years of progressive kitchen experience, with 3–5 years in a leadership / executive chef role (especially in continental & multicuisine context). Strong technical knowledge of continental cooking methods, sauces, cold kitchen, European techniques, as well as Indian / pan-Asian / fusion cuisines. Excellent understanding of costing, budgeting, inventory control, and profit optimization. Proven leadership, communication, and interpersonal skills. Ability to perform under pressure, multitask, and maintain high standards consistently. Familiarity with food safety regulations (local and national). Creative flair, passion for food, trend awareness, and guest-oriented mindset. Key Competencies & Soft Skills Leadership & team-building Organization & time-management Decision-making & problem-solving Attention to detail & consistency Flexibility & adaptability Strong communication skills Business acumen & commercial awareness Creativity & menu vision Working Conditions & Other Details Rotational shifts including evenings, weekends, holidays On-site work, long hours during peak periods Performance-based incentives, bonus opportunities Staff meals, possible accommodation (if applicable) Probation period, KPIs tied to cost control, food quality, guest satisfaction IMMEDIATELY JOINER REQUIRED CONNECT US 8884244533 OR SHARE THE RESUME Job Types: Full-time, Permanent Pay: ₹60,000.00 - ₹105,158.13 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Job Title: Chef de Partie (CDP) / Demi Chef de Partie (DCDP) – Continental / Multi-Cuisine Location: Toit Pune Department: Kitchen / Culinary Reports To: Sous Chef / Executive Chef Job Summary: The CDP/DCDP will assist in preparing, cooking, and presenting dishes according to Toit’s standards and recipes. The role requires maintaining the highest standards of food quality, hygiene, and consistency while supporting the team in smooth kitchen operations. Key Responsibilities: 1. Food Preparation & Cooking Prepare, cook, and present dishes within your section (e.g., Continental, Indian, Grill, or Pasta). Ensure food is prepared according to Toit’s recipes and presentation standards. Maintain portion control and minimize wastage. Assist in mise-en-place and daily prep work for the section. 2. Kitchen Operations Coordinate with other sections to ensure timely service during operations. Support the Sous Chef and Executive Chef in planning menus and daily specials. Follow FIFO (First In, First Out) for raw material usage. 3. Quality & Hygiene Maintain cleanliness and sanitation standards in your section as per FSSAI norms. Ensure all food items are stored properly and labeled with date and section. Follow all food safety and hygiene guidelines. 4. Teamwork & Communication Work closely with the kitchen brigade and service staff to ensure smooth coordination. Guide and train Commis chefs in food preparation and plating. Communicate effectively with Sous Chef regarding shortages, quality issues, or feedback. 5. Inventory & Cost Control Monitor and control food costs by minimizing waste and spoilage. Report daily consumption and requisition needs to the Sous Chef. Skills & Qualifications: Diploma or degree in Culinary Arts / Hotel Management preferred. Minimum 2–4 years of experience in a reputed restaurant, brewpub, or hotel kitchen. Sound knowledge of Continental / Multi-Cuisine dishes. Strong sense of taste, presentation, and creativity. Good communication and teamwork skills. Ability to work under pressure and during peak hours. Behavioral Attributes: Passion for food and hospitality. Punctual, reliable, and detail-oriented. Positive attitude and willingness to learn. Maintain high standards of professionalism and discipline. Employment Type: Full-time Compensation: As per industry standards and experience KINDLY CONNECT OR SHARE THE RESUME 8884244533 Job Types: Full-time, Permanent Pay: ₹9,239.55 - ₹46,520.14 per month Benefits: Health insurance Provident Fund Work Location: In person