2998 Restaurant Experience Jobs - Page 15

School Cook Wanted at Mehi Shahi Acharyaculum School (Residential) Location: Mehi Shahi Acharyaculum School, Bihar Job Type: Full-time, Residential Position: Cook (Male/Female) Start Date: Immediate Joining About Us: Mehi Shahi Acharyaculum School is a residential institution committed to nurturing young minds with discipline, values, and quality education. We provide wholesome, nutritious meals to our students to support their learning and overall well-being. Job Responsibilities: Prepare daily breakfast, lunch, evening snacks, and dinner for students and staff Maintain hygiene and cleanliness in the kitchen Plan a weekly menu in consultation with the school administration Monitor and manage grocery and kitchen supplies Ensure food is cooked on time and served fresh Maintain records of meals and kitchen inventory Requirements: Experience in cooking for hostels/schools preferred Must know how to cook simple and healthy vegetarian meals (non-veg optional) Clean, disciplined, and able to handle pressure Willing to stay on school campus (room and food provided) Salary: Based on experience and skill (Accommodation and meals included) Job Type: Full-time Pay: ₹8,086.00 - ₹12,000.00 per month Benefits: Food provided Work Location: In person

Chefs perform various functions in restaurants and hotels that ensure meals are prepared and presented to customers satisfactorily. The job description example shown below highlights important tasks, duties, and responsibilities that commonly make up the role of chefs in most hotels and restaurants: Maintain good relationship with customers and suppliers (resolving issues with suppliers if any arises) Strictly follow and adhere to the budget of the restaurant or hotel, by ensuring that supplies and/or orders are in line with the budget and supervising food and labor cost(s) Make sure that kitchen safety measures are met and that sanitation practices are carried out to the letter Create new methods and recipes in preparation of meals Make sure that the restaurant or hotel keeps up with new trends in the industry Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen and the restaurant or hotel at large Make sure that meal is prepared and served to customers in a timely manner Monitor and maintain stock levels so as to place orders for supplies as at when due Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers. Requirements – Abilities, Skills, and Knowledge – for Chef Role To be hired for the role of a chef in most restaurants and hotels, the following are major requirements and qualifications commonly set by employers that you may have to satisfy: Good and effective communication skills so as to be able to pass ideas across to kitchen staff and also understand what exactly customers want Good leadership and interpersonal skills, with the ability to work effectively in a team Good organizational and problem-solving skills Ability to multi-task and coordinate activities in pressing situations Good time management skills to complete much tasks and meet set targets Must be creative and proactive in attending to the various needs of customers. Ability to thrive in a fast-paced environment A respectable knowledge of food handling and environmental sanitation standards A Bachelor’s degree in Culinary Arts Any other form of certification in catering would be of added advantage At least 3 years of work experience as a chef in any good and reputable restaurant A minimum of 1 year in a chef-supervisory role. Job Types: Full-time, Permanent Pay: ₹8,128.90 - ₹45,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person

We are seeking qualified, young dynamic hospitality professionals for the post of Sr.GSA / Jr.GSA (F&B Service). Diploma / Relevant degree in Hotel Management. 6 months to 1 year prior experience. Excellent communication skills. Job Types: Full-time, Fresher Pay: ₹15,000.00 - ₹20,000.00 per month Ability to commute/relocate: Ernakulam, Ernakulam - 682036, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Experience: Two: 1 year (Preferred)

Evara is a thoughtfully designed matcha-forward café located in JP Nagar, Bangalore. We are a new-age space that blends the art of Japanese matcha with specialty coffee and minimal aesthetics. As we prepare to open our doors, we’re looking for passionate individuals to join our founding team. We are looking for a skilled Barista who is confident in coffee preparation and latte art. While prior experience with matcha is a plus, it is not mandatory—we are happy to train you in our specific matcha preparation techniques. Job Type: Full-time Pay: ₹7,000.00 - ₹10,000.00 per month Schedule: Fixed shift Work Location: In person

Job Title: Waiter Location : Mysore Job Type: Full-time / Shift-based Experience : 0 - 1 year experience Responsibilities: 1.Take customer orders and serve food and beverages promptly 2.Ensure tables are clean and properly set before and after service 3.Provide a welcoming and friendly dining experience 4.Coordinate with kitchen staff to ensure accurate and timely delivery 5.Handle customer queries and feedback politely 6.Maintain cleanliness and hygiene standards in the dining area Requirements: 1.Must know Kannada and English 2.Good communication and customer service skills 3.Neat appearance and polite behavior 4.Prior experience in a restaurant or hotel is a plus 5.Willing to work in shifts and weekends Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹16,000.00 per month Work Location: In person

job location sennerkuppam /thiruverkadu Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Leave encashment Provident Fund Work Location: In person

Key Responsibilities: Assist in the preparation and cooking of café-style dishes (e.g., sandwiches, salads, pasta, breakfast plates, etc.) Support senior chefs in day-to-day kitchen operations. Ensure proper food handling, storage, and hygiene standards (HACCP guidelines). Maintain cleanliness and organization of the kitchen at all times. Assist in receiving and stocking kitchen supplies and ingredients. Follow standardized recipes and presentation guidelines. Work efficiently under pressure during peak hours. Requirements: 6 months to 2 years of relevant experience in a café or casual dining restaurant. Basic knowledge of food safety and hygiene practices. Ability to work in a fast-paced environment. Good communication skills and a positive team-oriented attitude. Willingness to learn and grow in a culinary career. Flexible with work hours, including weekends and holidays. Job Types: Full-time, Internship Contract length: 6 months Pay: ₹15,000.00 - ₹18,000.00 per month Schedule: Day shift Rotational shift Weekend availability Supplemental Pay: Overtime pay Ability to commute/relocate: Raichur, Karnataka: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred) Language: Hindi (Preferred) Kannada (Preferred) Location: Raichur, Karnataka (Preferred) Work Location: In person

To overseeing and managing all aspects of the food and beverage operations within the hotel. This includes ensuring smooth service, maintaining quality standards, managing staff, handling guest feedback, and controlling costs. They play a crucial role in guest satisfaction and the profitability of the food and beverage department. Key Responsibilities: Supervising Operations: Overseeing daily operations of restaurants, bars, and other food and beverage outlets within the hotel. Staff Management: Managing, training, and scheduling staff, including waitstaff, bartenders, and kitchen staff. Quality Control: Ensuring that all food and beverages meet the established quality standards and maintain consistency across all outlets. Guest Satisfaction: Addressing guest complaints and feedback promptly and effectively, ensuring a positive dining experience. Menu Planning and Execution: Collaborating with the kitchen team to develop menus and ensuring efficient service delivery. Inventory and Cost Management: Monitoring inventory levels, ordering supplies, and managing costs to stay within budget. Compliance: Ensuring that all operations comply with health, safety, and sanitation regulations. Financial Performance: Analyzing financial data and identifying areas for cost reduction and operational improvement. Skills Required: Leadership and Management: The ability to lead, motivate, and manage a diverse team. Communication: Strong verbal and written communication skills for interacting with staff, guests, and other departments. Customer Service: Excellent skills in delivering exceptional guest experiences and handling feedback. Organizational Skills: Proficiency in managing budgets, schedules, and inventory. Problem-Solving: The ability to identify and resolve issues effectively. Knowledge of F&B Operations: Familiarity with all aspects of food and beverage service, including menu planning, food preparation, and beverage service. Knowledge of Health and Safety Regulations: Understanding and ensuring compliance with relevant regulations. Job Type: Full-time Benefits: Provident Fund Experience: total work: 5 years (Preferred) Work Location: In person

FOOD STAY EVERYTHING WILL BE PROVIDED Job Types: Full-time, Permanent, Fresher Pay: ₹30,000.00 - ₹50,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Night shift UK shift US shift Supplemental Pay: Shift allowance Yearly bonus Work Location: In person

*Looking for Restaurant captain with good knowledge of alcoholic beverages. *only experienced candidate with background in Hotels and restaurants are preffered. Assist guest while seating. 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 Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Ability to commute/relocate: Mehrauli, Delhi: Reliably commute or planning to relocate before starting work (Required) Education: Bachelor's (Preferred) Experience: Hospitality: 3 years (Preferred) Italian - Casual Dining Restaurant: 1 year (Required) Location: Mehrauli, Delhi (Preferred) Work Location: In person

To overseeing all culinary operations, ensuring high-quality food production, managing kitchen staff, and maintaining financial performance. They develop menus, manage budgets, and implement food safety standards. The role requires strong leadership, communication, and organizational skills, as well as a passion for food and customer satisfaction. Key Responsibilities: Menu Planning & Development: Creating and updating menus, ensuring they are profitable, appealing, and meet quality standards. Kitchen Management: Overseeing all aspects of kitchen operations, including food preparation, presentation, and hygiene. Staff Management: Recruiting, hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary personnel. Inventory & Cost Control: Managing inventory, ordering supplies, controlling food costs, and minimizing waste. Food Safety & Quality: Ensuring that all food preparation and handling procedures meet strict food safety and quality standards, including maintaining a clean and organized kitchen environment. Financial Management: Managing the kitchen budget, monitoring expenses, and contributing to the overall financial performance of the hotel's food and beverage operations. Customer Satisfaction: Addressing customer feedback and complaints, and working to improve the overall dining experience. Collaboration: Working with other departments, such as front-of-house staff and management, to ensure seamless operations and a positive guest experience. Skills and Qualifications: Extensive culinary knowledge and experience, including a strong understanding of various cuisines and cooking techniques. Strong leadership and management skills, including the ability to motivate and inspire a team. Excellent communication and interpersonal skills, both written and verbal. Exceptional organizational and time-management skills. A passion for food and a commitment to delivering high-quality dishes. Ability to work under pressure and meet deadlines. Knowledge of food safety regulations and hygiene standards. Culinary degree or relevant certification is often preferred Job Type: Full-time Experience: total work: 10 years (Preferred) Work Location: In person

Urgent hiring for F&B Service Associate Job location - Kolkata Experience - Minimum 2 years in F&B Service department Job responsibilities - Greeting and welcoming guests Taking orders Serving food and beverages Maintain guest satisfaction Maintain cleanliness and hygiene Collaborating with kitchen staff Interested candidates contact - 9749384833 Job Type: Full-time Pay: ₹9,341.03 - ₹11,500.00 per month Benefits: Food provided Work Location: In person

We are looking for a dedicated and detail-oriented Store Incharge to manage the storage and supply of food ingredients, beverages, and restaurant essentials. The ideal candidate will be responsible for inventory control, stock replenishment, and ensuring timely availability of all kitchen and bar supplies. Your role will be crucial in maintaining smooth kitchen operations and supporting overall restaurant efficiency. Key Responsibilities: Receive, inspect, and store all incoming kitchen, bar, and housekeeping supplies. Maintain an organized storage system with proper labeling, stacking, and FIFO (First-In, First-Out) compliance. Track daily stock levels and usage patterns; coordinate with chefs and bar staff to plan purchases. Prepare purchase orders and liaise with vendors for timely deliveries. Conduct regular stock audits and minimize wastage, pilferage, or spoilage. Maintain hygienic conditions in the store area, ensuring compliance with food safety standards (FSSAI). Update stock movement in software or manual registers and prepare reports for management. Dispose of expired or damaged items as per restaurant protocols. Ensure timely supply of ingredients and materials to kitchen and service staff. Coordinate with finance/accounts for vendor bills and inventory reconciliation. Required Skills & Qualifications: Minimum 12th pass; diploma/degree in Hotel Management or relevant field is a plus. 2+ years of experience in storekeeping/inventory management in a restaurant, hotel, or catering setup. Knowledge of food storage practices and basic understanding of perishable/non-perishable items. Proficiency in inventory management software or MS Excel. Strong organizational and time-management skills. Attention to detail and ability to work in a fast-paced F&B environment. Job Type: Full-time Pay: From ₹300,000.00 per year Benefits: Flexible schedule Food provided Schedule: Day shift Morning shift Rotational shift Work Location: In person

Greet customers and provide a welcoming atmosphere. Handle cash, credit, and debit card transactions using a POS system. Issue receipts and ensure accurate transaction records. Balance the cash drawer at the end of each shift. Assist with answering customer inquiries and resolving any issues. Maintain a clean and organized checkout area. Assist with basic inventory management and restocking as needed Job Type: Full-time Pay: ₹10,000.00 - ₹30,000.00 per month Benefits: Food provided Work Location: In person

Key Responsibilities or Duties: oversees the daily operations of a hotel's production department, ensuring efficient and high-quality service. This role involves managing staff, coordinating workflows, maintaining standards, and troubleshooting issues to meet guest needs and operational goals. Key Responsibilities: Supervising and Coordinating Staff: Managing and scheduling staff within the production department (e.g., housekeeping, food & beverage, maintenance), ensuring adequate staffing levels, and providing guidance and support. Maintaining Standards: Enforcing hotel policies and procedures, particularly those related to cleanliness, safety, and guest satisfaction. Monitoring and Ensuring Quality: Overseeing the quality of work produced by the team, identifying and addressing any issues or areas for improvement. Managing Resources: Ensuring adequate supplies and resources are available to the team, including equipment maintenance and inventory management. Troubleshooting Issues: Identifying and resolving problems related to daily operations, such as maintenance issues, guest requests, or staffing shortages. Skills and Qualifications: Strong Leadership and Interpersonal Skills: Ability to motivate and manage a team, communicate effectively, and build positive working relationships. Organizational and Time Management Skills: Ability to prioritize tasks, manage schedules, and ensure efficient workflow. Problem-Solving Skills: Ability to identify and resolve issues quickly and effectively. Knowledge of Hotel Operations: Familiarity with various departments within a hotel and their respective workflows. Knowledge of Safety and Sanitation Standards: Understanding and adherence to health and safety regulations within a hotel environment. Experience in a Supervisory Role: Proven experience in a similar supervisory role, preferably within the hospitality industry. Reporting and Communication: Providing regular updates to management on departmental performance, issues, and progress. Training and Development: Assisting with the onboarding of new hires and providing ongoing training and development opportunities for staff. Enforcing Safety and Security: Ensuring compliance with all safety and security protocols within the production area and throughout the hotel. Customer Service: Ensuring all guest requests and needs are met promptly and efficiently. Share Your Resume: [email protected] Contact: 7358110488 Job Types: Full-time, Permanent Benefits: Cell phone reimbursement Commuter assistance Food provided Internet reimbursement Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Prepare and cook meals for patients, staff, and visitors, Adhering to specific dietary requirements and nutritional standards. Develop and plan menus in collaboration with dietitians, ensuring a variety of healthy options that meet the dietary needs of patients with various health conditions Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Paid time off Work Location: In person

Job Title: Sous Chef Department: Kitchen Operations Location: Across Nithya Amirtham Branches Reports To: Executive Chef Company: Nithya Amirtham Indian Food Private Limited Job Summary: The Sous Chef will support the Executive Chef in overseeing kitchen operations across all branches of Nithya Amirtham. The role focuses on maintaining high-quality standards, ensuring consistency in taste and presentation, standardizing recipes, supervising kitchen staff, and supporting training initiatives. The ideal candidate should have a deep understanding of South Indian vegetarian cuisine and strong organizational and leadership skills. Key Responsibilities: Quality & Consistency Control: Ensure uniformity and consistency in taste, texture, portion size, and presentation of all food items across branches. Conduct regular kitchen audits and tastings to monitor adherence to recipes and plating standards. Collaborate with the Executive Chef to refine and standardize recipes, cooking techniques, and preparation processes. Team Management & Training: Assist in supervising kitchen staff and supporting team leaders at each branch to maintain smooth operations. Facilitate on-the-job training for kitchen team members to reinforce SOPs and improve skill levels. Provide guidance and feedback to kitchen teams on hygiene, quality, and service expectations. Operational Support: Coordinate with branch chefs to ensure timely food preparation during peak hours. Identify operational gaps or bottlenecks and report them to the Executive Chef for resolution. Ensure proper implementation of kitchen policies, safety, and sanitation standards. Menu Implementation & New Product Launches: Support the roll-out of new menu items across branches, ensuring training and resource readiness. Assist in recipe trials, taste testing, and product development in collaboration with the Executive Chef. Inventory & Cost Control: Monitor the use of ingredients to prevent wastage and control food costs. Coordinate with store and procurement teams to ensure availability of quality raw materials. Requirements: Minimum 5 years of experience in a similar role, preferably in a vegetarian restaurant or chain. Proficient knowledge of South Indian cuisine and traditional cooking methods. Strong leadership, communication, and interpersonal skills. Willingness to travel to different branches as required. Ability to work under pressure and manage multiple priorities. Diploma or Degree in Culinary Arts or Hotel Management is preferred. Working Conditions: Full-time, with flexibility to work weekends and holidays as per restaurant demands. Requires travel to various branches for supervision, training, and quality audits. Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person

Greet and escort customers to their tables Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies) Prepare tables by setting up linens, silverware and glasses Inform customers about the day’s specials Offer menu recommendations upon request Up-sell additional products when appropriate Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages Communicate order details to the Kitchen Staff Serve food and drink orders Check dishes and kitchenware for cleanliness and presentation and report any problems Arrange table settings and maintain a tidy dining area Deliver checks and collect bill payments Carry dirty plates, glasses and silverware to kitchen for cleaning Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties) Follow all relevant health department regulations Provide excellent customer service to guests Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Work Location: In person

Steward Responsibilities: candidate should have conti & europen food knowledge Cleaning and setting tables and placing seasonal decorations, candles, and table cloths. Welcoming customers, seating them, serving them water or refilling their glasses, and delivering beverages from the bartender. Keeping menus clean and presenting them to customers. Stocking wait staff serving stations with napkins, utensils, trays, and condiments, and assisting the wait staff with all aspects of service. Clearing tables and preparing them for the next customers. Assisting in cleaning and opening or closing tasks. Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty dishes, and putting them away. Assisting with sweeping, mopping, and polishing the restaurant, bar, kitchen, and equipment. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Education: Higher Secondary(12th Pass) (Required) Experience: total work: 1 year (Preferred) Work Location: In person

Strong knowledge about India compliance & license of Bar Ensuring customer satisfaction, and maintaining a clean and organized bar area. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Education: Diploma (Preferred) Experience: total work: 3 years (Required) Work Location: In person

Supervise and coordinate kitchen staff, including cooks and prep workers. Ensure food is prepared and presented according to recipes and standards. Monitor portion control and minimize food waste. Maintain cleanliness and organization of the kitchen in compliance with health and safety regulations. Support with scheduling, training, and onboarding of new kitchen staff. Assist with inventory control and ordering of food and supplies. Enforce proper use and maintenance of kitchen equipment. Ensure all kitchen operations meet company standards and customer satisfaction. Address staff issues or emergencies in the absence of the kitchen manager or head chef. Work closely with front-of-house staff to ensure smooth service delivery. Qualifications: Proven experience as a continental cuisine chef, or in a kitchen supervisory role. In-depth knowledge of food safety and sanitation regulations. Strong leadership and organizational skills. Ability to work in a fast-paced environment. Excellent communication and problem-solving skills. Culinary school diploma or equivalent experience is preferred. Flexibility to work evenings, weekends, and holidays as needed Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Work Location: In person

Key Responsibilities:Teaching & Academics Deliver theoretical and practical sessions in Food & Beverage Service, Restaurant Operations, and Beverage Studies. Plan, design, and implement course curriculum in accordance with AICTE/University norms. Demonstrate service techniques, restaurant setup, beverage service, and guest handling in the training restaurant. Prepare lesson plans, teaching aids, and evaluation tools. Industry Exposure & Training Organize industrial visits, guest lectures, and workshops with industry professionals. Train students in customer service, etiquette, POS systems, and dining service standards. Guide students for internships, placements, and industry certifications. Student Engagement & Mentorship Mentor students on academic and career goals. Encourage participation in inter-collegiate competitions and hospitality events. Maintain discipline and professional grooming standards among students. Research & Professional Development Engage in research, case study development, and publishing in hospitality-related journals. Upgrade skills and knowledge by attending seminars, FDPs, and industry training. Administrative Duties Participate in departmental meetings, examination duties, and academic planning. Contribute to accreditation and affiliation processes. Support the organization of events like food festivals, theme lunches, and hospitality fairs. Job Type: Full-time Pay: ₹8,349.27 - ₹30,000.00 per month Application Question(s): Current CTC per month Expected CTC per month Notice period reason of leaving current organisation Work Location: In person

We are seeking a friendly, attentive, and professional Hostess/Waitress to join our team. The ideal candidate will be responsible for creating a welcoming atmosphere, ensuring guests have a pleasant dining experience, and delivering high-quality service from the moment they enter until they leave the restaurant. Key Responsibilities: As a Hostess: Greet guests warmly upon arrival and thank them upon departure. Manage reservations and waitlists using a booking system or manually. Escort guests to their tables and present menus. Maintain a clean and organized reception area. Communicate with the kitchen and wait staff to ensure efficient service flow. Provide guests with estimated wait times and handle seating rotation effectively. As a Waitress: Present menus, take food and beverage orders, and relay them to the kitchen accurately. Serve meals and drinks promptly and courteously. Answer questions about the menu, ingredients, and dietary options. Check in with guests regularly to ensure satisfaction. Handle guest complaints professionally and promptly. Process payments using POS systems and issue receipts. Keep tables clean and reset them for the next guests. Requirements: Previous experience as a hostess, waitress, or in a customer service role preferred. Excellent communication and interpersonal skills. Positive attitude and ability to work in a fast-paced environment. Strong multitasking and organizational abilities. Availability to work evenings, weekends, and holidays as needed. Basic math skills for handling payments. Knowledge of food safety regulations is a plus. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Yearly bonus

Restaurant Captain – Key Job Responsibilities: Greet guests warmly and escort them to their tables. Present menus, explain daily specials, and answer questions regarding food and beverages. Take food and beverage orders accurately and ensure timely service. Supervise and coordinate activities of waitstaff to ensure smooth service. Monitor food presentation and ensure high standards of quality and hygiene. Handle guest complaints or concerns promptly and professionally. Train and guide new service staff to maintain service standards. Ensure tables are properly set and clean at all times. Maintain knowledge of restaurant offerings, promotions, and special events. Coordinate with kitchen and bar staff to ensure efficient workflow. Prepare daily sales reports and provide feedback to management. Promote a pleasant dining experience and encourage guest retention. Restaurant Steward – Job Description (Key Responsibilities): Greet guests warmly and escort them to their tables. Present menus, explain daily specials, and answer questions regarding food and beverages. Take food and beverage orders accurately and ensure timely service. Ensure tables are properly set and clean at all times. Maintain knowledge of restaurant offerings, promotions, and special events. Coordinate with kitchen and bar staff to ensure efficient workflow. Promote a pleasant dining experience and encourage guest retention. . Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹26,000.00 per month Benefits: Food provided Health insurance Leave encashment Life insurance Paid sick time Provident Fund Work Location: In person

Continental Chef – Job Responsibilities (Short): Prepare and present high-quality Continental dishes Ensure consistency in taste, portion, and presentation Develop and update Continental menus with variety Maintain kitchen hygiene and food safety standards Coordinate with kitchen team for smooth operations Control food cost through efficient use of ingredients Supervise and train commis and junior staff in Continental cooking techniques Job Types: Full-time, Permanent, Fresher Pay: From ₹14,500.00 per month Benefits: Food provided Provident Fund Supplemental Pay: Yearly bonus Work Location: In person