2998 Restaurant Experience Jobs - Page 22

Job Title: Commis 2 Chef – South Indian Cuisine Location: Mumbai Job Type: Full-Time Industry: Hospitality / Food & Beverage Experience Required: 1–2 years in South Indian cuisine Job Summary: We are looking for a motivated and enthusiastic Commis 2 Chef with a passion for South Indian cuisine to support our kitchen operations. The ideal candidate should have a basic knowledge of South Indian dishes and be eager to learn and grow in a professional culinary environment. Key Responsibilities: Assist in the preparation and cooking of South Indian dishes such as dosa, idli, sambar, chutneys, and curries. Follow recipes and instructions provided by senior chefs. Maintain cleanliness and hygiene of the workstations at all times. Support Commis 1 and other senior chefs in daily kitchen operations. Handle ingredients and raw materials properly to minimize waste. Ensure all food preparation is done in accordance with food safety standards. Requirements: 1–2 years of experience working in a South Indian kitchen or similar setting. Basic knowledge of South Indian ingredients and cooking techniques. Willingness to learn and grow in a professional kitchen. Ability to follow instructions and work in a team environment. Familiarity with hygiene and food safety guidelines. Preferred Candidates: Prior experience in hotels, restaurants, or catering services. Good communication and time-management skills. Energetic, disciplined, and reliable. How to Apply: Please submit your updated resume with the subject line “Application – Commis 2 Chef (South Indian Cuisine)” . Job Types: Full-time, Permanent Pay: ₹13,196.20 - ₹17,000.73 per month Application Question(s): DO you have experience in South indian Cusine? Location: Mumbai, Maharashtra (Required) Work Location: In person

Job Summary: We are seeking an energetic and skilled Bartender to join our team. The bartender will be responsible for preparing and serving alcoholic and non-alcoholic beverages, engaging with guests, maintaining bar cleanliness, and ensuring a high level of customer satisfaction through excellent service and product knowledge. Key Responsibilities: Prepare and serve drinks according to standard recipes or customer preferences. Greet customers, take orders, and provide a welcoming and engaging experience. Maintain cleanliness and organization of the bar, glassware, tools, and equipment. Ensure compliance with all health, safety, and hygiene standards. Monitor inventory and restock bar supplies as needed. Handle cash and process POS transactions accurately. Check IDs to ensure legal drinking age is met. Create a lively, fun, and safe atmosphere for guests. Recommend cocktails and beverages based on guest preferences. Stay updated on new drinks, techniques, and industry trends. Requirements: Proven work experience as a bartender in a hotel, bar, or restaurant. Knowledge of mixing, garnishing, and serving drinks. Understanding of alcohol regulations and licensing laws. Excellent communication and interpersonal skills. Ability to multitask and remain calm in a fast-paced environment. Physical stamina to stand for long hours and lift heavy items (e.g., kegs or crates). High school diploma or equivalent; bartending certification is a plus. Preferred Skills: Flair bartending or cocktail mixology experience. Knowledge of wine, beer, and spirits. Familiarity with bar management systems or POS software. Ability to upsell beverages and specials. Job Type: Full-time Pay: ₹22,000.00 - ₹24,000.00 per month Schedule: Day shift Work Location: In person

Call for Interview Appointment: 8976953372 Job Title: Restaurant Captains Job Location Mumbai Responsibilities Welcoming guests upon their arrival and assisting them with their seating arrangements. Managing the setup of events Coordinating the food and drink service Tending to guests' requests, questions, and complaints. Ensuring that the venue and facilities remain neat and clean. Requirements: Degree in hospitality or similar preferred. A minimum of 3 years experience as a banquet captain or similar. Must have good communication skills Physically fit with good stamina for physical tasks such as moving and lifting furniture and standing for long periods of time. Willingness to work long hours, irregular shifts, and on weekends and holidays. Meals on duty Uniform Job: Location: Mumbai Salary + Service Charges + Tips Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Flexible schedule Food provided Paid sick time Provident Fund Ability to commute/relocate: Bandra, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred) Education: Bachelor's (Preferred) Experience: Hospitality: 1 year (Required) Language: English (Required) Work Location: In person

PIZZA HUT is Hiring!!! Pizzahut Kottayam is hiring Team members : Morning shift : 8am to 5pm ( 1 Male or 1 female) Mid shift : 2pm to 11pm ( 1 male) night shift : 4pm to 1am ( 2 males) Duties include: : Customer handling : Order taking : Pizza making and kitchen duties : Food delivery Interested candidates can contact in 9074488113 from 10.00am to 5.00pm monday to friday. Job Types: Full-time, Fresher Pay: Up to ₹10,800.00 per month Work Location: In person

A Cook's primary responsibility is to prepare and cook food, ensuring it meets quality standards and follows established recipes. They also manage food preparation, maintain a clean and organized workspace, and collaborate with other kitchen staff Job Type: Full-time Pay: ₹11,619.95 - ₹25,000.62 per month Benefits: Paid time off Work Location: In person

Job Summary: We are looking for an experienced and passionate Chinese Cuisine Chef to join our cloud kitchen team. The ideal candidate should have a strong background in preparing authentic and Indo-Chinese dishes, maintaining kitchen hygiene, and working efficiently in a fast-paced delivery kitchen environment. Key Responsibilities: Prepare and cook a wide variety of Chinese dishes (e.g., Fried Rice, Noodles, Manchurian, Chili Chicken, Spring Rolls, etc.) to standard recipes. Ensure consistency in taste, portion size, and presentation . Maintain cleanliness and hygiene standards in the kitchen as per FSSAI norms. Assist in inventory management and ensure proper stock rotation (FIFO). Support in recipe development and new menu trials. Work collaboratively with kitchen staff and delivery coordinators to ensure timely order dispatch. Follow safety and sanitization protocols during all food handling processes. Monitor and control food wastage and quality checks. Requirements: Minimum 1–3 years of experience as a Chinese chef or commis in restaurants or cloud kitchens. Knowledge of using Chinese cooking equipment like woks, burners, fryers, etc. Ability to work independently and in a team . Flexibility to work in shifts, weekends, and holidays. Trial mandatory before final hiring decision. Perks and Benefits: Competitive salary (₹18,000–₹25,000 based on skills and trial) Daily meals provided Weekly off Performance-based incentives (if applicable) Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person Application Deadline: 28/07/2025 Expected Start Date: 24/07/2025

Key Responsibilities: Pre-Service Preparation: Set up dining areas with proper tableware, linen, and condiments Assist in mise-en-place and ensure readiness of side stations Coordinate with kitchen for daily specials and unavailable items Greet and seat guests courteously Present menus and assist with food and beverage selection Take orders accurately and relay them to the kitchen/bar Serve food and beverages following SOPs and service sequence Refill water and beverages, clear plates discreetly Assist in bill presentation and payment handling Reset tables and maintain cleanliness Support in inventory checks and closing procedures Communicate effectively with colleagues and supervisors Uphold hygiene, grooming, and safety standards Follow age- and gender-sensitive service practices Job Types: Full-time, Fresher, Internship Contract length: 6 months Pay: ₹6,000.00 - ₹6,001.00 per month Benefits: Food provided Work Location: In person

Store Ensuring upkeep of store and compliance to cleaning schedules Raise purchase requests based on re-order levels for rm, packing materials (pm) and cleaning materials (cm) Raise Goods Inward Note (GIN) of materials coming into the store (purchases) Ensuring compliance to storage standards and guidelines based on first in first out (fifo) Monitor and record all issues from the store Ensuring Issues are as per fifo Monthly stock taking of rm, pm and cm Periodic stock taking of Semi-finished Food (sff) Raise production request of sff based on minimum/maximum quantity Data Entry Enter all STOs – to outlets, central kitchen and staff consumption on daily basis Prepare daily Bill Of Material for all outlets Cleaning and maintenance Implementing and coordinating periodic cleaning as per cleaning schedule Ensure compliance to hygiene and safety standards in store and premises Periodic checking and maintaining cleaning checklist Periodic maintenance and upkeep of cold room and blast chiller Reporting Verification of Items coming into the store - GIN reports - fortnight Dispatch of items to outlets – STO / Delivery notes – Daily Cleaning checklist – Weekly & Monthly Stock variance report – Monthly STO vs GIN variance report – Weekly Quarterly stock of utensils, cooking vessels, dispatch containers etc. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹30,000.00 per month Benefits: Food provided Education: Diploma (Preferred) Experience: Restaurant: 3 years (Required) Work Location: In person

Store Ensuring upkeep of store and compliance to cleaning schedules Raise purchase requests based on re-order levels for rm, packing materials (pm) and cleaning materials (cm) Raise Goods Inward Note (GIN) of materials coming into the store (purchases) Ensuring compliance to storage standards and guidelines based on first in first out (fifo) Monitor and record all issues from the store Ensuring Issues are as per fifo Monthly stock taking of rm, pm and cm Periodic stock taking of Semi-finished Food (sff) Raise production request of sff based on minimum/maximum quantity Data Entry Enter all STOs – to outlets, central kitchen and staff consumption on daily basis Prepare daily Bill Of Material for all outlets Cleaning and maintenance Implementing and coordinating periodic cleaning as per cleaning schedule Ensure compliance to hygiene and safety standards in store and premises Periodic checking and maintaining cleaning checklist Periodic maintenance and upkeep of cold room and blast chiller * Reporting Verification of Items coming into the store - GIN reports - fortnight Dispatch of items to outlets – STO / Delivery notes – Daily Cleaning checklist – Weekly & Monthly Stock variance report – Monthly STO vs GIN variance report – Weekly Quarterly stock of utensils, cooking vessels, dispatch containers etc. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Morning shift Weekend availability Education: Diploma (Required) Experience: Restaurant: 3 years (Required) Work Location: In person

Counter Boy — Hospital Canteen Job Description: We are looking for a responsible and enthusiastic Counter Boy to join our team in the hospital canteen. The candidate will be responsible for delivering food and beverages to customers, keeping the counter clean and well-stocked, and providing a warm and welcoming service. Requirements: Previous experience in a hotel, restaurant, or hospital canteen is preferred but not mandatory. Ability to handle cash and make payments. Good interpersonal skills and a helpful attitude toward customers. Willingness to work in flexible hours, including weekends if needed. Qualifications and Requirements: A strong passion for cooking and a genuine interest in building a career in the culinary industry. Basic knowledge of cooking methods and kitchen tools is an advantage but not essential. Eagerness to learn and the ability to accept guidance and feedback from senior staff. Ability to thrive in a high-pressure environment and manage multiple tasks effectively. Excellent attention to detail and a focus on quality. Good communication and teamwork skills. Willingness to work flexible hours, including evenings, weekends, and holidays. A positive attitude, reliability, and a strong work ethic. Experience:** 2–5 years in Restaurant, Catering, or Hotel industry **Location:** Kanachur Hospital, NATEKAL – Mangalore Email: ** [email protected] WhatsApp: **9008431465** Job Type: Full-time Pay: ₹10,000.00 - ₹12,000.00 per month Ability to commute/relocate: Mangalur, Karnataka: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Work Location: In person

Job Title: Chef Location: ITM Hospital, Gwalior Shift: 12-Hour Rotational Shift Department: Kitchen/Food Services Reports To: Hospital Administrator / F&B Supervisor Job Summary: ITM Hospital, Gwalior is looking for a skilled and responsible Chef to manage day-to-day kitchen operations. The chef will be responsible for preparing 3 to 4 meals daily for approximately 300 people including patients, attendants, doctors, and staff. Key Responsibilities: Prepare and supervise daily cooking of meals (breakfast, lunch, evening tea/snacks, dinner). Ensure timely and hygienic food preparation for around 300 people. Work as per the dietary instructions provided by the dietician for patient meals. Maintain kitchen cleanliness, hygiene, and food safety at all times. Supervise kitchen staff and allocate duties during the shift. Manage stock of groceries and kitchen items; coordinate for timely purchasing. Maintain records of meals prepared and served daily. Follow 12-hour rotational shift as per duty schedule. Requirements: Minimum 3–5 years of experience as a Chef (experience in hospital kitchen preferred). Knowledge of hygienic cooking practices and dietary restrictions. Ability to work in a fast-paced environment and manage bulk cooking. Basic knowledge of FSSAI standards is preferred. Must be flexible to work in rotational shifts (including weekends/holidays). Interested candidates can apply to the HR Department of ITM Hospital, Gwalior at 9109900540. Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Provident Fund Work Location: In person

Food Preparation: Prepare and cook a variety of dishes, following the recipes and guidelines provided by the head chef or sous chef. Ensure that all dishes are prepared to the highest quality standards, with attention to taste, presentation, and portion control. Quality Control: Maintain consistency in the taste, presentation, and portioning of dishes. Monitor food quality, taste, and texture to ensure customer satisfaction and make necessary adjustments Teamwork: Collaborate with other members of the kitchen brigade to ensure a smooth and coordinated service. Communicate effectively with colleagues to maintain a harmonious working environment. Sanitation and Safety: Adhere to strict hygiene and sanitation standards, including food safety and cleanliness of the station. Report any equipment issues or safety concerns to the sous chef or executive chef. Job Type: Full-time Pay: ₹12,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Experience: total work: 1 year (Preferred) Work Location: Remote

Job Description: Job Description : Key Responsibilities:- 1. Greet and Seat Customers: Welcome customers, manage seating, and ensure prompt service. 2. Manage Reservations and Waitlists: Handle reservations, waitlists, and customer inquiries. 3. Maintain Restaurant Cleanliness: Ensure the cafe is clean, tidy, and well-maintained. 4. Provide Exceptional Customer Service: Respond to customer needs, resolve issues, and provide a positive dining experience. 5. Work Collaboratively with Staff: Communicate with servers, bussers, and management to ensure seamless service. # Requirements 1. Excellent Communication Skills: Ability to communicate effectively with customers and staff. 2. Friendly and Welcoming Demeanor: Provide a warm and inviting atmosphere for customers. 3. Ability to Multitask: Manage multiple tasks simultaneously, including seating, reservations, and customer inquiries. 4. Basic Math Skills: Handle cash transactions and operate a point-of-sale system. 5. Availability: Flexible scheduling, including mornings, evenings, and weekends. # What We Offer 1. Competitive Hourly Wage: ₹12,000 - ₹18,000 per month 2. Tips and Benefits: Eligible for tips and benefits package 3. Opportunities for Advancement: Professional growth and development opportunities If you are a team player with excellent communication skills and a passion for providing exceptional customer service, we encourage you to apply! Interested candidate may apply at [email protected] WhatsApp: - +918669574085 Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹18,000.00 per month Benefits: Flexible schedule Food provided Health insurance Life insurance Paid sick time Paid time off Provident Fund Education: Higher Secondary(12th Pass) (Preferred) Experience: Waiter: 1 year (Required) Steward: 2 years (Preferred) License/Certification: Hotel Management Diploma/ BHM Degree (Preferred) Work Location: In person

Position : Executive Chef (Equity Partner) Location : Aerocity, Mohali, Punjab Reports To: Owner Industry : Hospitality | Restaurant | Brewery | Bar Overview : We are seeking a creative, passionate, and experienced Executive Chef to lead the culinary operations of our Restro cum Brewery & Bar. This role offers an equity partnership opportunity, allowing the Executive Chef to share in the business's success and growth. The ideal candidate will have expertise in gourmet pub-style cuisine, beer-food pairings, and high-volume kitchen management. This role involves menu development, kitchen operations, cost control, team leadership, and ensuring a top-tier dining experience that complements our craft beers and bar offerings.​ Key Responsibilities: 1. Menu Development & Culinary Innovation Design and develop an innovative, high-quality menu that complements our craft beers and bar offerings.​ Create beer-infused dishes (beer-battered appetizers, beer-marinated meats, beer-based sauces, etc.).​ Curate a bar-friendly food menu with elevated bar snacks, gourmet burgers, steaks, and shared platters.​ Maintain consistency in taste, portioning, and presentation across all dishes.​ Incorporate seasonal and local ingredients to keep the menu fresh and exciting.​ Keep up with culinary and industry trends to enhance customer experience.​ 2. Beer & Bar Food Pairing Expertise Collaborate with the Brewmaster and Bar Manager to create dishes that pair well with craft beers, cocktails, and premium spirits.​ Train staff on beer-food and cocktail-food pairing recommendations to enhance guest experience.​ Develop special pairing menus, themed food festivals, and tasting events.​ 3. Kitchen Operations & Quality Control Oversee day-to-day kitchen operations to ensure smooth and efficient service.​ Implement Standard Operating Procedures (SOPs) for food preparation and presentation.​ Maintain strict hygiene and food safety standards (HACCP, FDA, and local regulations compliance).​ Monitor kitchen equipment and ensure proper maintenance to prevent downtime.​ Work with the bar team to develop beer-infused cocktails and gourmet bar snacks.​ 4. Leadership & Team Management Recruit, train, and lead kitchen staff including Sous Chefs, Line Cooks, and Prep Cooks.​ Foster a positive and high-performing kitchen culture.​ Conduct regular training sessions on kitchen safety, efficiency, and innovation.​ Develop performance evaluation metrics and provide constructive feedback.​ Manage shift schedules, ensure optimal staffing levels, and oversee kitchen workflow.​ 5. Cost Control & Financial Management Manage food costs, labor costs, and operational expenses to optimize profitability.​ Monitor and control inventory, portioning, and waste reduction strategies.​ Source high-quality ingredients while maintaining cost efficiency.​ Analyze food sales data and adjust the menu for maximum revenue generation.​ 6. Customer Engagement & Experience Enhancement Ensure a memorable dining experience with high-quality food and efficient service.​ Engage with customers to gather feedback and refine menu offerings.​ Participate in live cooking events, chef's table experiences, and social media promotions.​ Collaborate with the marketing team to develop special promotions and food events.​ Equity Partnership Details: Equity Stake : The Executive Chef will be offered an equity stake in the business, fostering a vested interest in the restaurant's success.​ Vesting Schedule : Equity will vest over a predetermined period to ensure long-term commitment and alignment with business goals.​ Performance Metrics : Specific performance targets related to profitability, customer satisfaction, and operational efficiency will be established to guide equity vesting.​ Profit Sharing : In addition to equity, a profit-sharing arrangement may be implemented, allowing the Executive Chef to benefit directly from the restaurant's financial performance.​ ​ Note : The specifics of the equity partnership, including percentage stake, vesting period, and performance metrics, will be discussed and agreed upon during the hiring process.​ Key Skills & Competencies: Expertise in Global & Pub-Style Cuisine: Strong culinary background and proficiency in multi-cuisine cooking (Indian, Thai, Italian, Mexican, Mediterranean, Continental, etc.), especially pub-style and gourmet food.​ Creativity & Innovation: Passion for crafting unique dishes and experimenting with flavors.​ Beer & Cocktail Pairing Knowledge: Understanding of flavors that complement different beverages.​ Leadership & Team Management: Proven experience in managing and mentoring a kitchen team.​ Cost Control & Financial Acumen: Experience in food cost optimization and budgeting.​ Kitchen Operations & SOPs: Knowledge of high-volume restaurant kitchen operations.​ Customer-Centric Approach: Ability to adapt based on customer preferences and feedback.​ Food Safety & Compliance: Adherence to local food safety regulations and industry best practices.​ Preferred Qualifications & Experience: Education: Degree/Diploma in Culinary Arts, Hotel Management, or a related field.​ Certifications: HACCP or equivalent food safety certification. Job Types: Full-time, Permanent Pay: ₹70,000.00 - ₹90,000.00 per month Schedule: Monday to Friday Weekend availability Ability to commute/relocate: Mohali, Punjab: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Current Salary? Expected Salary? Notice Period? Experience: Executive Chef: 7 years (Required) Work Location: In person Expected Start Date: 17/08/2025

Required a chef who can cook fast food and manage small outlet. Will be given 10k to 15k initially and shall be raised subject to good performance. If interested, please call on 9724214217 Job Type: Full-time Pay: ₹10,000.00 - ₹15,000.00 per month Supplemental Pay: Yearly bonus Experience: Cooking: 1 year (Preferred) Work Location: In person

Position Summary: The IRD Captain is responsible for leading the in-room dining team to deliver exceptional service to hotel/resort guests. This includes coordinating room service orders, ensuring timely delivery, maintaining hygiene and presentation standards, and assisting with training and team supervision. Key Responsibilities: Supervise and coordinate daily operations of the in-room dining team. Ensure all food and beverage orders are delivered accurately, promptly, and in line with service standards. Provide personalized service to guests, anticipating their needs and preferences. Oversee the preparation and setup of trays, trolleys, and amenities. Maintain cleanliness and order of IRD stations, pantries, and equipment. Handle guest complaints and feedback professionally and escalate issues when necessary. Train, mentor, and guide IRD attendants to ensure consistent service. Check the quality and presentation of food and beverages before delivery. Collaborate with kitchen and stewarding teams to ensure smooth operations. Monitor inventory and requisition supplies as needed. Ensure adherence to health, safety, and sanitation regulations. Qualifications & Skills: Minimum 2 years of experience in F&B service, with at least 1 year in a supervisory or captain role. Prior experience in room service or luxury hospitality preferred. Strong communication and interpersonal skills. Excellent organizational and time-management abilities. Attention to detail and guest-oriented mindset. Ability to lead and motivate a team. Knowledge of POS systems and order tracking tools. Flexible with work shifts, including weekends and holidays. Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Work Location: In person

Job Summary: The Reservations Hostess is the first point of contact for guests making inquiries and bookings. She is responsible for providing a warm, professional, and efficient reservation experience—ensuring guest satisfaction from the moment of contact. This role demands strong communication skills, attention to detail, and a hospitable attitude. Key Responsibilities: Handle reservation inquiries via phone, email, and online platforms efficiently and professionally. Confirm, modify, and cancel reservations as per guest requirements and availability. Maintain accurate records of all bookings, special requests, and guest preferences. Greet guests warmly upon arrival (if applicable, e.g., in a restaurant setting). Coordinate with Front Office, Housekeeping, and F&B teams to ensure seamless guest experiences. Manage and update reservation systems (e.g., Opera, ResDiary, OpenTable, etc.). Respond to guest inquiries regarding availability, pricing, packages, and amenities. Upsell services where appropriate (e.g., room upgrades, special dining packages). Follow all company policies, procedures, and brand standards. Handle guest complaints or concerns promptly and escalate when necessary. Qualifications: High school diploma or equivalent; additional hospitality or front desk training preferred. Previous experience in reservations, front desk, or customer service in a hospitality setting is an advantage. Excellent verbal and written communication skills. Professional appearance and demeanor. Strong organizational and time-management skills. Familiarity with hotel/property management systems (PMS) or restaurant booking systems. Fluency in English; knowledge of additional languages is a plus. Ability to remain calm and courteous in high-pressure situations. Working Conditions: Must be willing to work flexible shifts, including evenings, weekends, and holidays. Mostly indoor, office or reception desk environment. Business attire or uniform provided by the company. Would you like this tailored to a restaurant , luxury resort , Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Flexible schedule Food provided Internet reimbursement Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

F&B Associate (Conrad Bengaluru) A Food and Beverage Attendant affects every Guest experience with ours restaurants, bars, room service, banquets, and in-hotel cafes. We always deliver an experience that will exceed our Guests' food, beverage, and culinary expectations. What will I be doing? As a Food and Beverage Attendant, you will be responsible for upholding the highest quality standards for the food and beverage (Food and Beverage) operations inside of our restaurants, bars, banquets facilities, in-hotel cafes, and to fulfill room service requests. You will work with your Team Members to deliver a high quality service experience that exceeds customer expectations through the following tasks: Receive orders and serve customer requests completely in a timely manner, including but not limited to serving as a barista or cocktail attendant/bartender, if required Understand menu content, any menu changes, and promotional activities Keep your service area clean, tidy, and well-prepared Efficiently manage the proper settlement of all customer accounts Answer Guest queries in a polite and helpful manner What are we looking for? Food and Beverage Attendants serving Hilton brands are 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: Friendly, positive, energetic disposition Committed to delivering exceptional guest service Motivated to learn new skills and techniques Smart and tidy, in appearance Positive and willing to participate on a team and work with a winning attitude Excellent communication skills in the local language Flexible, reliable, and responsive to a range of work situations Prepared to manage a variety of customer types, inquiries, and complaints Knowledge of alcoholic beverages and mixing of drinks Previous food hygiene experience Electronic ordering systems experience Cash handling experience 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 travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . 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!

Chef de Partie (Conrad Bengaluru) 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. A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing? As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests’ requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Chef de Partie 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: High school graduate. At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards. Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel. Technical education in hospitality or culinary school preferred. Possess a valid health certificate. Knowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner. Proficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen) Must have a variety of seafood and meat processing techniques. Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen) Proficient in pastry, bread baking, and certain chocolate making techniques. (For Pastry Kitchen) Able to work with and consume all products and ingredients. Able to set priorities and complete tasks in a timely manner. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Possess good leadership and training skills. Knowledgeable in HACCP. Working experience in similar capacity with international chain hotels is preferred. Good command in verbal and written English to meet business needs, preferred. 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!

Job description of Commi 1 (Conti) Role & responsibilities · Prepare and Cook continental dishes according to recipes. · Assist senior chefs in daily kitchen operations. · Ensure cleanliness and organization of the kitchen. · Maintain inventory and stock levels. · Comply with health and safety regulations. · Manage and mentor the staff when required. · Ensure high standards of food quality, taste, and presentation. Preferred candidate profile · Bachelor’s Degree or diploma in Culinary Arts or related Field · Minimum 6 Years of Experience in continental · Strong knowledge of continental cooking techniques and food safety. · Ability to work efficiently under pressure, not compromising on the quality. Perks and benefits · Competitive salary with performance-based bonuses. · Comprehensive health insurance plans. · Opportunities for professional development and career growth. · Exclusive employee discounts and perks. · Paid leaves and monthly incentives. · Salary Budget – 18k to 21k Role: Food, Beverage & Hospitality - Other Industry Type: Hotels & Restaurants Department: Food, Beverage & Hospitality Employment Type: Full Time, Permanent Role Category: Food, Beverage & Hospitality - Other Job Type: Full-time Pay: ₹18,000.00 - ₹21,000.00 per month Benefits: Food provided Health insurance Schedule: Day shift Evening shift Rotational shift Weekend availability Supplemental Pay: Commission pay Work Location: In person

Need a chef for a food truck who can cook Momo items Tandoor items Chicken items And few soft drinks accomodation and two time meals will be provided Job Type: Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Evening shift Supplemental Pay: Yearly bonus Work Location: In person

Need a chef of experience about minimum of 3 years who can cook Various momo items Tandoor & grilled items Chicken items And few software drinks Accomodation and 2 time meals will be provided Job Type: Permanent Pay: ₹8,444.45 - ₹30,000.00 per month Benefits: Food provided Schedule: Evening shift Supplemental Pay: Yearly bonus Work Location: In person