Key Responsibilities: Assist in the preparation of bakery items including puffs, stuffed buns, rolls, breads, cakes, pastries, and gelatos. Weigh, measure, and mix ingredients using commercial baking equipment. Handle daily mise en place and preparation for the baking section. Assist with assembling and garnishing desserts and confections. Maintain cleanliness and organization of the bakery station and storage areas. Follow recipes, portion controls, and presentation standards consistently. Help with inventory management — stock rotation, expiry checks, and restocking. Pack and label bakery items for display and delivery when required. Support senior chefs and team members in high-volume service. Adhere to kitchen protocols, including health and safety regulations. Assist in the training of junior helpers or interns if assigned. Customer Experience (as required Minimum 1–2 years of experience in a bakery or café (Commis 1 level preferred). Knowledge of baking fundamentals, pastries, and dough handling. Ability to work in a fast-paced, clean, and organized manner. Basic knowledge of hygiene, HACCP, and kitchen safety standards. Willingness to learn and adapt to a premium international-style café menu. Experience in artisanal baking, puff pastries, or gelato preparation is a plus.

Job Title: Demi Chef de Partie (DCDP 1)Department: Kitchen / CulinaryReports To: Chef de Partie / Sous Chef / Executive ChefJob Description:The Demi Chef de Partie (DCDP 1) is responsible for preparing, cooking, and presenting dishes in their section with precision and efficiency. They assist the Chef de Partie and may supervise Commis Chefs or trainees, ensuring that all food produced meets the highest quality standards in line with kitchen protocols and hygiene regulations. Key Responsibilities:Prepare and cook high-quality dishes in the assigned section. Support the Chef de Partie in managing and organizing the kitchen section. Ensure that mise-en-place is complete before service begins. Monitor stock and report any shortages or needs to the Chef de Partie. Maintain cleanliness and hygiene standards in the kitchen at all times. Ensure consistency and presentation of dishes as per recipes and standards. Train and mentor junior kitchen staff (e.g., Commis 1 and trainees). Maintain proper food storage, labeling, and rotation. Comply with all food safety and sanitation regulations. Assist with inventory control and stock ordering when necessary. Communicate effectively with other kitchen sections to ensure smooth operations. Requirements:Diploma or certificate in Culinary Arts or related field. 2+ years of experience in a professional kitchen, including at least 1 year as a Commis 1 or equivalent. Knowledge of various cooking methods, ingredients, equipment, and procedures. Ability to work efficiently under pressure. Strong organizational and multitasking skills. Good understanding of food hygiene and safety standards (HACCP). Flexibility to work shifts, weekends, and holidays. Skills:Excellent knife skills and culinary techniques. Leadership potential and ability to guide junior staff. Creativity and attention to detail. Strong sense of urgency and time management. Teamwork and communication skills.

Job Title: Commis 1 Department: Kitchen / Culinary Reports To: Chef de Partie / Sous Chef / Executive Chef Job Description: The Commis 1 is responsible for assisting in the preparation, cooking, and presentation of dishes in their section while maintaining high hygiene and food safety standards. This role involves working closely with the kitchen team to ensure timely and efficient preparation of meals in accordance with recipes, portion control, and presentation standards. Key Responsibilities: Prepare and cook food items as per the standard recipes and instructions from senior chefs. Set up and stock stations with all necessary supplies. Assist in the preparation of ingredients (e.g., chopping vegetables, butchering meat, preparing sauces). Ensure that food preparation areas are clean and hygienic. Handle and store ingredients and food properly. Maintain cleanliness and order in the kitchen at all times. Follow kitchen safety and sanitation guidelines. Support Chef de Partie or other senior kitchen staff in daily operations. Minimize waste and ensure proper use of food products. Assist with receiving and storing of deliveries. Participate in training and development activities as required. Requirements: High school diploma or equivalent; culinary training is a plus. Previous experience in a kitchen or food service operation preferred but not always required. Basic knowledge of kitchen equipment and food preparation techniques. Willingness to learn and grow within the kitchen team. Ability to work in a fast-paced environment. Good communication and teamwork skills. Flexibility to work shifts, weekends, and holidays. Skills: Attention to detail Time management Basic knife skills Hygiene and cleanliness focus Ability to take direction well Enthusiasm and a passion for food

Job Title: Area Sales Manager ( ASM ) – PRAVARSHA DAIRY Department: Sales & Distribution Reports To: ZONAL HEAD Location: HYDERABAD Employment Type: Full-Time Monthly Package : 40k – 50k Job Purpose: To manage and drive sales operations in the assigned area for dairy products, ensuring achievement of sales targets, effective distribution management, market expansion, and team leadership. The ASM plays a crucial role in enhancing brand visibility and building strong customer relationships in both urban and rural markets. Key Responsibilities: 1. Sales Strategy & Target Achievement: Develop and implement area-wise sales strategies to achieve business targets for volume, value, and market share. Monitor daily, weekly, and monthly sales performance; take corrective actions where necessary. 2. Distribution & Market Penetration: Identify, appoint, and manage distributors, stockists, and retail partners. Ensure optimal product availability, visibility, and reach in general trade, modern trade, and institutional channels. Expand market coverage and penetration, especially in untapped rural and semi-urban areas. 3. Team Leadership: Lead, train, and motivate a team of Territory Sales Officers / Sales Executives. Assign targets and monitor performance; conduct regular reviews and field visits. 4. Trade Marketing & Promotions: Coordinate with the marketing team for execution of promotional activities, campaigns, and trade schemes. Monitor effectiveness of BTL (Below-the-Line) activities and provide market feedback. 5. Customer Relationship Management: Build and maintain strong relationships with key retailers, bulk buyers, and institutional customers. Resolve complaints, ensure service quality, and enhance customer satisfaction. 6. Reporting & Market Intelligence: Generate and submit regular sales reports, competitor analysis, and market feedback. Stay updated with market trends, competitor strategies, pricing, and consumer preferences. Qualifications & Experience: Graduate in Business, Marketing, Dairy Technology, or related field (MBA preferred). Minimum 4–6 years of experience in FMCG or Dairy product sales; prior ASM experience is a plus. Proven track record in handling distributors, managing sales teams, and achieving targets. Skills & Competencies: In-depth knowledge of the dairy market, supply chain, and consumer behavior Strong leadership, communication, and negotiation skills Analytical mindset with data-driven decision-making ability Proficiency in MS Office and sales management tools/CRM software Willingness to travel extensively within the assigned area Key Performance Indicators (KPIs): Achievement of sales targets (volume and value) Distributor and outlet productivity Retail coverage and market expansion Team performance and development Execution of promotional campaigns and schemes

Captain – Job Description Position Title: Captain Department: Food & Beverage / Service Reports To: Restaurant Manager / Assistant Manager Position Summary:The Restaurant Captain acts as the link between the guests and the service staff, ensuring a smooth dining experience. They supervise servers, manage table assignments, take orders when needed, and ensure high-quality customer service in their section. Key Responsibilities:Guest Service: Greet guests warmly and ensure they are seated promptly. Present menus, explain dishes, and suggest specials or wine pairings. Handle guest complaints or concerns professionally and escalate if necessary. Team Supervision: Lead and coordinate the service staff within their section. Train and mentor waiters/waitresses in proper service techniques. Monitor staff grooming and conduct. Operations: Check table settings and cleanliness before and during service. Ensure timely service and food delivery to guests. Coordinate with kitchen and bar for order accuracy and speed. Sales & Upselling: Promote daily specials and recommend dishes or beverages to increase sales. Keep track of guest preferences and special occasions to personalize service. Administrative Tasks: Assist with shift planning, reservations, and table layouts. Handle billing and ensure accurate order entry in the POS system. Skills & Qualifications:Proven experience in a similar role in a restaurant or hotel. Strong knowledge of food and beverage service. Excellent communication and leadership skills. Customer-oriented with a high attention to detail. Familiarity with POS systems and basic billing procedures. Working Conditions:Work hours include evenings, weekends, and holidays. On your feet for extended periods. Fast-paced and team-oriented environment.