2998 Restaurant Experience Jobs - Page 14

Location: Raandhal Restaurant (PART OF PARK AVENUE HOTEL KORAMANGALA) , Bangalore Speciality: Authentic Kerala Cuisine About Us: Raandhal Restaurant brings the flavors of Kerala to the heart of Bangalore. We are dedicated to offering our guests an authentic culinary experience, warm hospitality, and the feeling of home with every meal. Job Summary: We are looking for enthusiastic and attentive Waiters/Waitresses who are passionate about South Indian hospitality. The ideal candidate should have a friendly attitude, good communication skills, and a willingness to learn about Kerala cuisine and culture. Key Responsibilities: Greet and seat guests in a warm and courteous manner. Present menus and explain daily specials or traditional Kerala dishes. Take accurate food and beverage orders and communicate them to the kitchen. Serve food and beverages promptly and professionally. Ensure guest satisfaction by attending to their needs and requests. Maintain cleanliness and hygiene of the dining area. Handle billing and assist guests with payment. Be knowledgeable about the menu, including ingredients and preparation styles, especially Kerala dishes. Coordinate with kitchen and other staff to ensure smooth service. Requirements: Previous experience as a waiter/waitress in a restaurant or hotel preferred, but freshers are welcome. Good communication skills in English and Malayalam or Kannada. Friendly, patient, and well-groomed. Ability to work in a fast-paced environment and remain calm under pressure. Flexibility to work shifts, weekends, and holidays. Benefits: Staff meals provided. Uniform and grooming allowance. Opportunity to grow within the company. Training on Kerala cuisine and customer service standards. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Work Location: In person

Proven experience as food expeditor or other restaurant position Understanding of health and safety rules in a restaurant Dexterity in using kitchen equipment or utensils and carry heavy trays Well-organized and ability to lead and direct people Excellent communication and negotiation skills Outstanding coordination and multi-tasking abilities A customer-oriented approach Great physical endurance High school diploma; Higher degree in hospitality or relevant field will be appreciated Food handling certification may be required according to legal regulations Job Types: Full-time, Part-time, Permanent, Fresher Pay: ₹18,173.79 - ₹99,853.95 per month Expected hours: 48 per week Benefits: Provident Fund Supplemental Pay: Yearly bonus Work Location: In person

Assist the Sous Chef and Head Chef in the preparation and execution of authentic Italian dishes, including pasta, risotto, antipasti, meat, fish, and desserts. Supervise and support junior kitchen staff to maintain kitchen efficiency and food consistency. Ensure all food is prepared to the highest standard and in accordance with the restaurant’s recipes and presentation guidelines. Maintain a clean and organized kitchen environment in compliance with health and safety regulations. Monitor stock levels and assist in inventory management, ordering, and cost control. Train and mentor kitchen staff, promoting teamwork and continuous improvement. Take responsibility for sections of the kitchen in the absence of the Sous Chef or Head Chef. Ensure timely preparation and plating during service. Contribute to menu development with new ideas inspired by regional Italian traditions. Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Yearly bonus Work Location: In person

About Sky Wines Sky Wines is a growing distributor and retailer of premium wines and spirits, dedicated to delivering exceptional products and personalized service. We take pride in our curated selections, industry expertise, and strong relationships with both our customers and suppliers. Job Summary We are seeking a motivated and results-driven Sales Representative to join our team. The ideal candidate will have a passion for the liquor industry, excellent communication and negotiation skills, and the ability to drive sales growth by developing and maintaining strong customer relationships. Key Responsibilities Identify and develop new business opportunities in assigned territories. Build and maintain relationships with existing retail and hospitality clients. Present, promote, and sell products to both existing and prospective customers. Achieve agreed-upon sales targets and outcomes within schedule. Educate clients on new products, trends, and promotions in the wine and spirits industry. Conduct in-store tastings and participate in events as needed. Provide excellent customer service by responding to inquiries and resolving issues promptly. Collaborate with the internal team to improve customer experience and product offerings. Prepare regular reports on sales performance and market feedback. Requirements Previous experience in liquor, beverage, or FMCG sales preferred. Excellent verbal and written communication skills. Strong interpersonal and negotiation skills. Ability to work independently and manage time effectively. Reliable transportation and willingness to travel locally. Basic proficiency in Microsoft Office or sales CRM tools. Preferred Qualifications Knowledge of wine and spirits or relevant industry certifications (e.g., WSET). Experience working with hospitality clients (bars, restaurants, hotels). Proven track record of meeting or exceeding sales targets. Language prefernce- English Kannada Hindi Job Type: Full-time Pay: ₹300,000.00 - ₹400,000.00 per year Supplemental Pay: Performance bonus Language: English (Preferred) Work Location: In person

Banquets Executive With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. Position Statement (if any) The Banquets Executive is concerned with the efficient and professional service of food and beverages within the Banquet, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises staff while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of the hotel and Hilton International. What will I be doing? Position Summary (bullet points) As the Banquets Executive, you will be responsible for performing the following tasks to the highest standards: Confidently know the food and beverage menu contents and explain them in detail to guests. Understand dietary requirements and offer appropriate suggestions. Complete TBS checklists on product knowledge. Make suggestions on the menu that might suit guests of different nationalities. Know menu items of all other outlets to recommend guests to other outlets. Confidently know opening hours of all restaurants and hotel outlets. Recommend other restaurants and city attractions to hotel guests. Actively check staffs’ product knowledge on each shift. Check reservations for the day, ensuring that the restaurant and staff have tables ready and that large bookings have been confirmed by phone. Ensure that all staff are briefed for the details of the shift ahead. Complete the TBS checklist on preparing the restaurant for service. Greet guests with smiles and offer assistance with coats, bags, etc., introducing yourself. Escort guests to a table and ask if they would prefer a smoking or non-smoking table. Ensure that all service procedures are carried out to the standards required. Replenish drinks, not letting cups or glasses become empty. Take personal responsibility for the service experience of all guests in the restaurant by visiting and introducing yourself to them and actively checking on their satisfaction. Follow-up on any guest questions or queries immediately, and if you don’t know the answer, check with your Manager. Knowledgeable of departmental standards, explaining these standards to the team. Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Manager. Be proactive towards guests, assisting them with any reasonable requests, and training all staff to see these things before guests ask. Positively end the guest experience by checking satisfaction. Present all guests’ checks promptly on request with a feedback form and brochure. Encourage all guests to fill out feedback forms when they leave, assisting guests with their coats and bags. Thank all guests and wish them a pleasant day. Supervise the restaurant roster on a daily basis and ensure that it is in line with the changing business levels, making changes in order to achieve the F&B team’s service standards and budget goals. Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost. Assist the restaurant managers with training all staff for ‘induction training’ and ‘on the job training’. Offer staff constructive feedback on their performance after every shift in an aim to develop their skills and confidence. Provide leadership and direction for all staff while on duty by offering professional skills and leading by example. Be aware of the restaurant’s and overall F&B targets for food, beverage, payroll and general expense costs. Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. Ensure that the shift is reviewed, handovers and briefings are carried out. Be aware of potential highs and lows in the business. Identify and communicate potential sales leads to your Manager. Create an environment where “everyone sells”. Communicate relevant financial information to the team. Understand relevant OH&S legislations and the implications on the operation of the department. Ensure that safe and healthy working practices are observed throughout service. Report any accidents / incidents to the Supervisor / Manager. Ensure that the Food & Beverage mission is established and instilled in you and all team members. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. A Banquets Executive serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 2-4 years in a managerial position in a 4 / 5-star category hotel. Good English skills, both written and verbal to meet business needs. Familiar with computer systems. Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Strong leadership, people management and training skills. Guest oriented and able to confidently build and exceed service standards. Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. Strong interpersonal skills and attention to details. Key strengths (under the 9 competencies) in people management communication and planning. Able to work under pressure and deal with stressful situations during busy periods. Outgoing personality and willing to work for long hours. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

We are looking for someone who make Indian fast food like Mughlai paratha. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per year Benefits: Cell phone reimbursement Flexible schedule Food provided Health insurance Internet reimbursement Leave encashment Life insurance Paid sick time Paid time off Provident Fund Work Location: In person

COMPANY:- ACORN GOURMET PVT LTD (THE SANCTUARY BAR AND KITCHEN) DEPARTMENT:- Kitchen POSITION:- COMMIS 1 CHEF DUTIES AND RESPONSIBILITIES: Prepare and cook authentic Indian dishes, including curries, biryanis, breads, and accompaniments. Follow recipes and presentation standards as set by the Head Chef or Sous Chef. Ensure proper storage, labeling, and rotation of ingredients to minimize food waste. Maintain cleanliness and organization in assigned kitchen sections at all times. Ensure compliance with food safety and sanitation standards (HACCP or equivalent). Communicate effectively with other kitchen staff and front-of-house when required. Monitor inventory levels of Indian kitchen ingredients and report shortages. Support and mentor junior kitchen staff (Commis 2, Commis 3, trainees) as needed. Take responsibility for a specific station during service (curry, grill, etc.). Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Experience: total work: 2 years (Preferred) Language: English, Hindi (Required) English,Hindi (Required) Work Location: In person

This role involves working closely with the kitchen team to deliver a memorable dining experience Key Responsibilities: Prepare and cook a variety of tandoori dishes including meats, seafood, paneer, kebabs, and Indian breads such as naan, roti, kulcha, and paratha. Follow recipes and portion controls set by the Chef de Partie or Sous Chef. Ensure correct marination and resting of proteins and vegetables before cooking. Monitor and maintain the right temperature of the tandoor oven throughout service. Cook and plate dishes consistently, ensuring high standards in taste, texture, and appearance. Handle mise en place for the tandoor section efficiently. Maintain cleanliness of the tandoor area and follow all food safety and sanitation protocols . Coordinate with other kitchen sections to ensure smooth service. Report any equipment issues or ingredient shortages to the Chef de Partie. Assist in training and supporting junior staff within the tandoor section when needed. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Experience: total work: 2 years (Required) Work Location: In person

Urgently required Commi 3 for Authentic Korean & Japanese Cuisine at New town who want to learn new cuisine Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Work Location: In person Expected Start Date: 29/07/2025

Job Responsibility– Wash the refrigerators, tables, utensils, cabinets, and other items used in the kitchen for food preparation. May required to wash dishes and silverware while assisting the kitchen staff. May also be required to wash pots, pans, and other equipment. Sonamoo is the first authentic Korean restaurant in New Town, Kolkata. The restaurant was founded by Ms. Jeongsun Noh, a trained chef of Royal Korean Cuisine from South Korea in 2021. The restaurant also offers Japanese cuisine. Qualification – Should have experience working for a restaurant Employment type – Full-time Probation period- 3 months Experience – 1-3 years Food and accommodation support is included in the salary. Joining- Immediately Job Type: Full-time Salary: ₹12,000.00 - ₹15,000.00 per month Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Experience: total work: 1 year (Required) Work Location: In person

Job Summary: The Restaurant Supervisor oversees the day-to-day operations of the restaurant to ensure smooth service, exceptional customer experiences, and efficient team performance. They act as a link between the restaurant staff and management, maintaining high standards of food, service, health, and safety. Key Responsibilities: Supervise daily restaurant operations including opening and closing duties Monitor and ensure excellent customer service standards at all times Train, motivate, and manage front-of-house staff (waiters, hosts, cashiers) Handle customer complaints and resolve issues efficiently and professionally Maintain cleanliness, hygiene, and safety standards in all areas Ensure all food and beverages are served according to quality standards Assist in staff scheduling and shift planning Manage inventory levels and coordinate with the kitchen and suppliers Enforce company policies and SOPs Generate daily sales reports and update management on operations Skills: Team leadership Customer service excellence Time and conflict management Attention to detail Basic financial and inventory knowledge Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Schedule: Day shift Morning shift Night shift Rotational shift Ability to commute/relocate: Puducherry, Puducherry: Reliably commute or planning to relocate before starting work (Preferred) Experience: Supervisor : 3 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

We are hiring staffs for the below mentioned vacancies for a leading Restaurant in Wayanad, Kerala: CAPTAINS KITCHEN SUPERVISOR WAITERS Salary will be the best in industry as per the experience Accommodation and food provided CONTACT: 9526 00 33 44 [email protected] Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Evening shift Morning shift Rotational shift Work Location: In person

We are hiring staffs for the below mentioned vacancies for a leading Restaurant in Wayanad, Kerala: CHINESE & NORTH INDIAN KERALA (ALA CARTE) TANDOOR & AL FAHAM CONTI & PANTRY THALASSERY SNACKS TEA & JUICE MAKER CONTACT: 9526 00 33 44 Salary will be the best in industry as per the experience Accommodation and food provided CONTACT: 9526 00 33 44 [email protected] Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Work Location: In person

looking for a barista who knows different types of latte art and speciality coffee. Job Type: Full-time Pay: ₹10,534.23 - ₹22,926.21 per month Schedule: Day shift Experience: total work: 1 year (Preferred) Work Location: In person Expected Start Date: 05/08/2025

Looking for a full‑time cook for a small cottage near Kasol (max 4–5 guests). Should know basic Indian and South Indian cooking. Will also serve guests (no heavy rush). Peaceful working environment, homely vibe. Location: Barada (near Kasol, Himachal Pradesh) If interested, call/WhatsApp: 9888288825 Job Type: Permanent Pay: Up to ₹24,000.00 per month Work Location: In person Expected Start Date: 01/08/2025

Are you a master of dosas, idlis, vadas, sambhar and uttpam etc.? Pandaz Platter , a growing street food kart, is looking for an experienced and passionate South Indian Chef/Cook to join our team and bring authentic flavors to the street! Location: [Greater Noida] Work Timing: [full-time] Job Role: Prepare authentic and delicious South Indian dishes like dosa, idli, vada, uttapam, sambhar, chutneys, etc. Maintain food taste, quality, and hygiene at all times Handle food prep and cooking during busy hours Ensure cleanliness and safety in the cooking area Help with stock and inventory when required Requirements: Experience in cooking South Indian food (home-style or professional) Knowledge of hygiene, cleanliness, and safe food handling Ability to work quickly and efficiently in a compact space Friendly, reliable, and hardworking Passionate about cooking and street food culture Salary & Benefits: Good salary (based on skill and experience) Free meals during work hours Opportunity to grow as we expand Supportive and respectful work environment Join Pandaz Platter and help us serve authentic South Indian flavors to happy customers every day! Contact Us: [WhatsApp number 7982427946] Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Work Location: In person

**Core Responsibilities:** 1. **Guest Experience & Service Excellence:** * **Warm Welcome & Seating:** Greeting guests warmly, managing reservations, strategically assigning tables based on guest needs, party size, server sections, and pacing kitchen orders. * **Overseeing Service Flow:** Monitoring the entire dining room to ensure seamless service progression (ordering, food delivery, clearing, billing). * **Handling VIPs & Special Requests:** Personally attending to VIP guests, regulars, and complex requests (allergies, celebrations). * **Resolving Complaints:** Acting as the primary point for escalated guest issues, resolving them diplomatically and promptly. * **Ensuring Standards:** Upholding the restaurant's service style, presentation standards, and overall ambiance. * **Menu & Wine Knowledge:** Possessing deep knowledge of the menu, ingredients, preparation methods, wine list, and pairings to guide guests and staff. 2. **Team Leadership & Management:** * **Briefing & Communication:** Conducting pre-service briefings with the waitstaff, communicating specials, menu changes, reservations, and VIPs. * **Assigning & Coordinating:** Delegating sections, tasks (opening/closing), and responsibilities to servers, bussers, and hosts/hostesses. * **Monitoring & Support:** Actively observing staff performance, providing real-time coaching, support during busy periods, and ensuring adherence to standards. * **Mentoring & Training:** Assisting in training new hires and providing ongoing development for the service team. * **Fostering Teamwork:** Promoting a positive, collaborative, and professional work environment. 3. **Floor & Operations Management:** * **Floor Management:** Controlling the pace of service to optimize guest flow and kitchen output, managing waitlists effectively. * **Liaison with Kitchen/Bar:** Maintaining clear, constant communication with the Chef, kitchen expeditor, and bar staff to coordinate timing, relay special requests, and address issues. * **Quality Control:** Inspecting tables before seating, ensuring cleanliness, proper setup, and overall dining room presentation. * **Managing Reservations & Waitlist:** Utilizing the reservation system effectively, managing walk-ins, estimating wait times accurately, and maximizing table turnover efficiently. 4. **Administrative & Financial Duties:** * **Overseeing Billing & Payments:** Resolving billing discrepancies, handling complex payments, authorizing comps/discounts (within policy), and ensuring accurate cash handling procedures. * **Reporting:** Completing end-of-shift reports (sales, covers, gratuities, incidents, no-shows). * **Inventory & Supplies:** Monitoring and managing front-of-house supplies (linens, glassware, cutlery, stationery, condiments). 5. **Problem Solving & Crisis Management:** * **Handling Emergencies:** Managing unexpected situations (equipment failure, spills, medical incidents, difficult guests) calmly and efficiently. * **Adapting to Changes:** Quickly adjusting service flow due to unforeseen circumstances (large walk-in groups, kitchen delays). **Key Skills & Qualities of a Successful Restaurant Captain:** * **Exceptional Leadership & Communication:** Clear, concise, and respectful communication with guests and staff. * **Strong Interpersonal Skills:** Warmth, empathy, diplomacy, and the ability to build rapport. * **Calm Under Pressure:** Grace and efficiency during peak hours and when resolving issues. * **Proactive & Observant:** Anticipating guest and staff needs, spotting potential problems before they escalate. * **Organizational & Multitasking Prowess:** Juggling multiple tasks and priorities seamlessly. * **Deep Product Knowledge:** Mastery of food, beverage, and service standards. * **Problem-Solving & Decision-Making:** Quick, sound judgment calls. * **Attention to Detail:** Ensuring everything meets the restaurant's high standards. * **Professionalism & Integrity:** Setting the example for the team. **In essence, the Restaurant Captain is the "Conductor of the Dining Room Orchestra,"** ensuring all elements (guests, staff, kitchen, bar, ambiance) work in perfect harmony to deliver an outstanding and memorable dining experience. You are the face of management on the floor and the guardian of the restaurant's reputation during service. Job Type: Full-time Pay: From ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Night shift Rotational shift Supplemental Pay: Overtime pay Education: Higher Secondary(12th Pass) (Preferred) Experience: Hospitality: 2 years (Preferred) Language: English, Hindi (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Overnight Shift (Preferred) Work Location: In person Application Deadline: 30/09/2025

Requirements for Selected Candidates: - 2 passport size photos - Aadhar card Shift Details: - Male Stewards: - Break Shift: 10 am to 2 pm & 7 pm to 12 pm - Straight Shift: 1 pm to 12 pm Steward Responsibilities: - Setting and cleaning tables - Welcoming and seating customers - Serving beverages and assisting wait staff - Keeping menus clean and presentable - Stocking serving stations and assisting with service - Clearing tables and preparing for the next customers - Assisting with cleaning and opening/closing tasks - Dishwashing and kitchen maintenance - Polishing restaurant, bar, and equipment - Transporting linen and stocking inventory Steward Requirements: - Age-appropriate for serving alcoholic beverages - Friendly, polite, and courteous demeanor - Strong customer service and teamwork skills - Physical stamina for long hours on your feet - Flexibility for shifts, nights, weekends, and holidays - Excellent communication and organizational skills Perks: - Meals provided - Annual bonus - Accommodation - Tips & Service Charge - One day off per week Note : Salary paid between the 10th to 15th of each month. Company provides 2 shirts; candidates to provide black pants. If you're ready to embark on this exciting opportunity, apply today! Job Type: Full-time Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Leave encashment Schedule: Rotational shift Supplemental Pay: Yearly bonus Experience: total work: 1 year (Preferred) Work Location: In person

We are seeking a skilled and passionate South Indian Chef with expertise in Kerala cuisine , especially in preparing authentic morning breakfast dishes , to join our culinary team. The ideal candidate should have experience working in hotel kitchens and be committed to delivering high-quality, flavorful meals with consistency. Key Responsibilities: Prepare a wide range of South Indian breakfast items such as dosa, idli, vada, appam, puttu, upma, pongal, parotta, and Kerala-style chutneys and sambar. Specialize in Kerala cuisine for both breakfast and other meal preparations as needed. Ensure timely and efficient breakfast service for guests, maintaining high food safety and hygiene standards. Maintain proper inventory of ingredients and ensure freshness and quality of produce. Collaborate with the kitchen team and hotel management to plan menus, introduce new dishes, and improve food presentation. Ensure cleanliness of the kitchen area and other food safety standards. Supervise and train junior kitchen staff, if required. Key Skills & Qualifications: Proven experience as a South Indian Chef, preferably in hotels or restaurants. Deep knowledge of traditional Kerala cooking techniques and ingredients . Ability to work in a fast-paced kitchen environment with attention to detail and consistency. Good communication and time management skills. Basic knowledge of kitchen safety and hygiene regulations. Preferred Qualifications: Culinary certification or diploma in Hotel Management (not mandatory if candidate has strong practical experience). Ability to prepare bulk quantities for buffet service. Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Work Location: In person

Key Responsibilities: Food Preparation: This includes washing, chopping, slicing, and measuring ingredients according to recipes. Cooking: Preparing dishes according to instructions, ensuring proper cooking times and temperatures. Maintaining a Clean and Organized Workspace: This involves washing dishes, sanitizing surfaces, and organizing equipment. Adhering to Food Safety Standards: Following proper food handling, storage, and sanitation procedures to prevent foodborne illnesses. Inventory Management: Assisting with monitoring stock levels, receiving deliveries, and notifying when supplies need to be replenished. Collaboration: Working with other kitchen staff to ensure smooth and efficient operations. Customer Service: In some roles, kitchen staff may interact with customers, taking orders or addressing concerns. Job Type: Full-time Pay: ₹10,000.00 - ₹12,000.00 per month Benefits: Health insurance Paid sick time Provident Fund Work Location: In person

F & B Service Captain , Steward , Guest Service Associate Job Type: Full-time Pay: ₹17,000.00 - ₹25,000.00 per month Experience: total work: 1 year (Preferred) Work Location: In person

Chef with previous work experience at other cafes, restaurants etc.. Allocating duties of other staff members in the kitchen. proficiency in continental and Indian cuisines. Develop and refine recipes while maintaining consistency in flavors. Maintain kitchen hygiene and follow food safety regulations. Monitor inventory levels and coordinate with the procurement team for ingredient sourcing. Train and supervise junior kitchen staff, ensuring efficiency and quality. Experiment with new recipes to enhance the menu and introduce seasonal specials. Cost control :Monitoring food costs, labor expenses, and overall kitchen budget. Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month

Position Title : Halwai (Sweet Maker) Job Location : Ujjain, Madhya Pradesh Salary : ₹15,000 – ₹20,000 per month Employment Type : Full-time Job Summary We are seeking a skilled and experienced Halwai (Sweet Maker) for our establishment in Ujjain, Madhya Pradesh . The ideal candidate must be proficient in preparing a wide range of traditional Indian sweets and snacks while maintaining high standards of taste, quality, and hygiene. Key Responsibilities Prepare a variety of Indian sweets such as Gulab Jamun, Rasgulla, Barfi, Ladoo, Jalebi, etc. Maintain cleanliness and hygiene in the kitchen at all times Ensure consistent quality, presentation, and taste of all items Keep track of ingredient inventory and inform the management for timely procurement Follow food safety and sanitation guidelines Train and supervise helper staff if required Requirements Minimum 2–3 years of experience as a Halwai or sweet maker In-depth knowledge of Indian sweets and traditional recipes Ability to work efficiently and manage time effectively Physically fit and able to stand for long hours during preparation Commitment to cleanliness and food hygiene standards What We Offer Monthly salary: ₹15,000 to ₹20,000 (based on skills and experience) Supportive work environment Opportunity for long-term employment Accommodation Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Provident Fund Schedule: Day shift Work Location: In person

Kitchen barker with minimum 01 years of experience in hotel/Restaurant Need urgent in permanent position Job Types: Full-time, Permanent Pay: ₹13,571.45 - ₹14,385.60 per month Benefits: Food provided Health insurance Provident Fund Supplemental Pay: Commission pay Overtime pay Performance bonus Yearly bonus Application Deadline: 29/07/2025 Expected Start Date: 01/08/2025