3147 Restaurant Experience Jobs - Page 39

Job Description: Position Overview: Kish Hospitality Consultant is currently hiring for a Continental Chef de Partie (CDP) for a 5* boutique resort located in Vengurla, Maharashtra. The CDP will be responsible for the preparation, cooking, and presentation of continental dishes, ensuring high-quality standards and customer satisfaction. About the Role: As a Chef de Partie (CDP) , you will be responsible for managing the kitchen, ensuring that dishes are prepared and presented to the highest standard. You will work closely with the Sous Chef and Executive Chef to maintain the efficiency of kitchen operations, train junior staff, and ensure that all food production meets our quality and safety standards. This role is perfect for a skilled chef looking to develop their expertise in a dynamic and high-end culinary environment. Your Key Responsibilities: 1. Manage and oversee the kitchen operations, ensuring high standards of food preparation and presentation. 2. Prepare ingredients and cook dishes according to the menu and the chef's specifications. 3. Ensure that all food production meets quality and safety standards, maintaining a clean and organized work area. 4. Train and mentor junior kitchen staff, ensuring they follow proper procedures and techniques. 5. Collaborate with the Sous Chef and Executive Chef to develop new menu items and improve existing ones. 6. Monitor stock levels and ensure timely reordering of ingredients to avoid shortages. 7. Maintain consistency in food quality and portion sizes, minimizing waste and controlling costs. Experience & Education Required: 1. Bachelor’s degree in Hotel Management 2. Proven experience of 1-2 years as a Demi Chef de Partie, in 5 Star luxury hotel such as Oberoi, Taj, Marriott, ITC, Hyatt, Hilton and likewise. 3. Strong knowledge of culinary techniques and kitchen operations. Key Skills and Attributes: 1. Excellent cooking skills with a focus on quality and presentation. 2. Strong organizational skills and the ability to manage multiple tasks in a fast-paced environment. 3. Ability to work efficiently under pressure while maintaining high standards. 4. Effective communication and leadership skills, with a positive attitude towards teamwork. 5. Flexibility to work evenings, weekends, and holidays as required. How To Apply: If you are a skilled and passionate Continental Chef and would like to be a part of a renowned boutique resort in Vengurla, Maharashtra, please send your resume and cover letter to [email :- [email protected] WhatsApp +918669754085 with the subject line "Continental CDP We appreciate all applications; however, only those selected for an interview will be contacted. Job Types: Full-time, Permanent Pay: ₹320,000.00 - ₹580,000.00 per year Benefits: Flexible schedule Food provided Health insurance Life insurance Paid sick time Paid time off Provident Fund Education: Bachelor's (Preferred) Experience: Continental Chef: 5 years (Required) 5* Hotel: 5 years (Required) License/Certification: Hotel Management Diploma/ BHM Degree (Required) Work Location: In person

We are seeking a dynamic, experienced, and customer-focused Restaurant Captain to lead our service team and ensure a top-notch dining experience for our guests. If you have a passion for hospitality, leadership skills, and a keen eye for detail — we want to hear from you! Key Responsibilities: Supervise and coordinate the daily operations of the dining area Ensure excellent customer service is delivered at all times Lead, train, and motivate service staff to maintain high performance Handle guest queries and complaints promptly and professionally Coordinate with kitchen to ensure timely service Monitor cleanliness, hygiene, and safety standards Job Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Rotational shift Education: Secondary(10th Pass) (Required) Work Location: In person Expected Start Date: 20/07/2025

Job Summary: The F&B Captain/ Steward is responsible for supervising and coordinating the activities of service staff in a restaurant or banquet setting. The role ensures high standards of guest service, manages daily operations efficiently, and supports training and performance of service personnel. The Captain/ Steward acts as the point of contact between the guests and the service team. Key Responsibilities: Supervise and guide waiters, stewards, and other service staff during shifts. Ensure smooth service operations and adherence to service standards. Welcome and seat guests, assist in taking orders, and ensure timely food and beverage delivery. Handle guest queries and resolve complaints professionally. Monitor table settings, cleanliness, and overall ambiance of the dining area. Coordinate with the kitchen and bar to ensure accuracy and quality of orders. Assist in briefing the team before each shift and assign duties. Maintain stock levels of service items like cutlery, crockery, and condiments. Train and mentor junior service staff. Ensure compliance with hygiene and safety standards. Prepare daily shift reports and communicate key issues to management. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person

Job Summary: The Food & Beverage Executive is responsible for assisting in the daily operations of the F&B department, ensuring high-quality service standards, guest satisfaction, and operational efficiency. The role includes overseeing food and beverage outlets, supporting staff training, coordinating with the kitchen and service teams, and maintaining hygiene and safety standards. Key Responsibilities: Assist in managing the daily operations of restaurants, bars, room service, and banquets. Supervise and support service staff to ensure exceptional customer service. Monitor guest feedback and address complaints promptly and professionally. Ensure compliance with hygiene, safety, and quality standards. Coordinate with the kitchen team to ensure timely and accurate service. Assist in inventory management and ordering of F&B supplies. Participate in menu planning, costing, and promotions. Help train and motivate team members to maintain service excellence. Prepare reports on sales, costs, and other key performance metrics. Uphold brand standards and company policies. Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person

Prepare and cook a variety of authentic South Indian dishes, including dosas, idlis, vadas, sambar, rasam, and chutneys Job Types: Full-time, Part-time, Permanent, Fresher Pay: From ₹25,000.00 per month Schedule: Day shift Evening shift Monday to Friday Morning shift Rotational shift Weekend availability Experience: total work: 1 year (Preferred) Work Location: In person

A South Indian Chef specializes in preparing and cooking traditional South Indian dishes, ensuring authenticity in flavors and presentation. Responsibilities include menu planning, ingredient sourcing, maintaining kitchen hygiene, and potentially training junior staff. They work in various settings like restaurants, hotels, or catering services, delivering a genuine South Indian dining experience. Key Responsibilities: Preparing South Indian Dishes: This includes crafting a variety of dishes like dosas, idlis, sambar, rasam, and various chutneys, adhering to traditional recipes and culinary standards. Maintaining Authenticity: Ensuring the dishes maintain the authentic taste and presentation of South Indian cuisine. Ingredient Sourcing: Sourcing fresh, high-quality ingredients, particularly regional spices, and managing inventory. Kitchen Hygiene and Safety: Maintaining a clean and organized kitchen environment, adhering to food safety and hygiene regulations. Menu Planning: May be involved in planning menus, including creating new dishes and specials. Training and Supervision: Training and supervising junior kitchen staff, ensuring they adhere to established procedures and standards. Inventory Management: Managing kitchen supplies and ingredients, including monitoring inventory levels and ordering as needed. Collaboration: Working collaboratively with other kitchen staff to ensure smooth service during peak hours. Required Skills and Experience: Culinary Skills: Extensive knowledge and practical experience in preparing a wide range of South Indian dishes. Knowledge of Regional Spices: Understanding the specific spices and their role in South Indian cuisine. Food Safety and Hygiene: Strong knowledge and adherence to food safety and hygiene regulations. Organizational Skills: Ability to manage kitchen operations effectively, including inventory and staff. Communication Skills: Ability to communicate effectively with other kitchen staff and potentially with customers. Teamwork: Ability to work effectively as part of a team in a fast-paced environment. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person

We are seeking a skilled and experienced Chef to join our team. As a Chef, you will be responsible for managing the kitchen, preparing high-quality meals, and ensuring that all food is presented in a visually appealing manner. The ideal candidate will have a passion for cooking and a deep understanding of culinary techniques, as well as a commitment to quality and exceptional customer service. If you are passionate about cooking and possess excellent leadership and team management skills, we encourage you to apply for this exciting opportunity! Please submit your resume and cover letter detailing your relevant experience and qualifications. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Provident Fund Schedule: Rotational shift Supplemental Pay: Overtime pay Ability to commute/relocate: Anjuna, Goa: Reliably commute or planning to relocate before starting work (Required) Work Location: In person

Job description Job Description: Position: Female Nonveg Cook Location: Canada Corner, Nashik Company: Kadaknath Agro World Job Responsibilities: Prepare a variety of non-veg dishes, especially Kadaknath chicken and Goat. Maintain cleanliness and hygiene in the kitchen. Plan daily menus with taste and nutrition in mind. Follow traditional and healthy cooking methods. Work with the team and manage kitchen timings. Requirements: Experience in non-veg cooking preferred. Must be clean, responsible, and disciplined. Passion for cooking and learning. Timings: Full-time Salary: Based on experience Contact: +91 7020035887 Job Type: Full-time Education: Higher Secondary(12th Pass) (Required) Location: Nashik, Maharashtra (Required) Work Location: In person

Managing records and organizing reports Performing data entry Sending and paying invoices Chasing late payments Reconciling company accounts Assisting with account management and record-keeping Male candidate wanted Job Type: Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Flexible schedule Work Location: In person

About the Role: We are looking for a skilled and passionate Chef de Partie (specialised in continental) to join our kitchen team. The ideal candidate will take ownership of a specific section of the kitchen, ensuring high standards in preparation, cooking, and presentation. You will work closely with the Sous Chef and Head Chef to maintain consistency, quality, and efficiency. Key Responsibilities: Prepare, cook, and present dishes within your assigned section to the highest standards. Assist in developing new menu items in line with seasonal changes and customer preferences. Maintain a clean, organized, and hygienic workstation at all times. Ensure all food preparation is in line with food safety and sanitation standards. Supervise and support junior kitchen staff and commis chefs. Monitor stock levels and report shortages or spoilage to the Sous Chef. Ensure timely service and proper portion control. Follow kitchen procedures and protocols, including waste control and allergen awareness. Maintain consistency in taste, quality, and plating standards. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Leave encashment Paid time off Ability to commute/relocate: Kannur, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Chef: 2 years (Required) Location: Kannur, Kerala (Preferred) Work Location: In person

Urgent vacancy for Cashier position Male candidates requirement Interview - Bosepukur , Kolkata Software knowledge - Pet puja Restaurant & bar experience require Experience - Minimum 3 years in Cashier position . Interested candidates contact urgent basis . Job Type: Full-time Pay: ₹9,147.84 - ₹16,000.00 per month Benefits: Food provided Work Location: In person

Need a chinese chef for restaurant The Burgeria Job Type: Full-time Pay: From ₹12,000.00 per month Benefits: Flexible schedule Work Location: In person

Salary:- 10,000 Per Month to 18,000 Per Month (we requested all the candidates to apply only if you are comfortable with the offered salary package) Company Description Trinetra Venture, the parent company of Thyme & Whisk & Mad Doh, is a hospitality firm known for creating vibrant dining experiences in locations like Vadodara, Indore, Hyderabad, Mumbai, Pune and Bangalore. Thyme & Whisk has garnered multiple awards and accolades for its creative fusion cuisine and vegetarian offerings. Trinetra Venture focuses on developing unique projects in various locations to enhance the dining experience for its patrons. Always greet and welcome guests promptly in a warm and friendly manner. Always thank and give fond farewell to guests conveying anticipation for their next visit. Assist guests with table reservations. Assist guests while seating. Ensure guests are serviced within the specified time. 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 the menu and assist with menu selections. Able to anticipate any unexpected guest need and react promptly and tactfully. Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm. Serve food courses and beverages to guests. Set tables according to the type of event and service standards. Record transactions/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 beverage. Responsible for clearing, collecting, and returning food and beverage items to the 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 guests 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 SOPs are consistently implemented. Work with fellow staff and managers to ensure that the restaurant achieves its full potential. Completes the daily responsibilities that are set for each 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 Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person

Salary:- 10,000 Per Month to 24,000 Per Month (we requested all the candidates to apply only if you are comfortable with the offered salary package) Job Summary: The Chinese Commis Chef is responsible for assisting in the preparation and cooking of Chinese dishes, ensuring consistent taste, quality, and presentation. Commis I will handle more advanced cooking and leadership tasks within the section, while Commis II will focus on support, prep, and learning under senior chefs. Key Responsibilities: For Commis I: Prepare, cook, and present Chinese dishes (e.g. stir-fries, noodles, dim sum, fried rice, gravies) as per menu standards. Supervise and guide junior commis or helpers during shift. Maintain mise-en-place for the section and ensure readiness for service. Ensure proper portioning, seasoning, and consistency in food items. Check stock and assist in requisitions for Chinese ingredients and sauces. Follow hygiene, sanitization, and kitchen safety protocols strictly. For Commis II: Assist Commis I and Chef de Partie with prep and cooking under supervision. Wash, cut, and marinate ingredients as directed. Keep workstations clean and organized. Support plating and garnishing of Chinese dishes. Participate in cleaning schedules and equipment care. Skills & Competencies: Familiarity with wok handling, deep frying, sautéing, and steaming techniques. Knowledge of basic Chinese sauces, ingredients, and regional cooking styles. Time management and ability to handle high-volume service. Cleanliness and attention to detail. Eagerness to learn (for Commis II) and leadership potential (for Commis I). Eligibility Criteria: Commis I: Minimum 2–3 years of experience in Chinese kitchen in a restaurant/hotel setup. Commis II: 0.6 to 1.5 years of experience or fresher with strong interest in Chinese cuisine. Culinary diploma or training in Chinese or Pan-Asian cooking preferred. Work Schedule & Benefits: Weekly Off: One day fixed off per week Working Hours: Rotational shifts (including weekends and holidays) Meal and Accommodation : Provided Internal Growth & Training Opportunities Job Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹24,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Work Location: In person

Salary:- 9,000 Per Month to 14,000 Per Month (we requested all the candidates to apply only if you are comfortable with the offered salary package) Job Summary: The Pantry Chef is responsible for preparing cold dishes, salads, garnishes, dressings, sandwiches, and plating for starters and desserts. This role ensures high standards of food quality, hygiene, and presentation while working efficiently with the kitchen team. ⸻ Key Responsibilities: Prepare and present cold items such as salads, sandwiches, canapés, dressings, cold platters, and desserts. Ensure consistency in quality, taste, portion control, and presentation as per brand standards. Maintain cleanliness and hygiene in the pantry section and adhere to all food safety standards. Monitor mise-en-place (pre-preparation) and replenish items as per the kitchen’s needs. Assist in inventory control and ensure optimum use of resources with minimal waste. Follow proper food labeling, storage, and FIFO (First In, First Out) method. Coordinate with the Sous Chef or Head Chef regarding daily requirements and special orders. Participate in regular cleaning schedules and hygiene audits. Maintain uniform standards and ensure professional grooming and behavior at all times. Assist other kitchen sections when needed, especially during peak hours. ⸻ Skills & Competencies: Strong knowledge of pantry and cold kitchen operations. Basic knife skills and food preparation techniques. Understanding of food safety, hygiene, and sanitation practices. Ability to work under pressure and multitask during rush hours. Team player with good communication and time management skills. ⸻ Eligibility Criteria: Minimum 1–2 years of experience in a similar role (fine-dine or multi-outlet restaurant chain preferred). Diploma or certification in Culinary Arts / Hotel Management is an advantage. Knowledge of continental/Italian/Indian cold dishes preferred depending on outlet cuisine. ⸻ Work Schedule & Benefits: Weekly off: One fixed off per week Working hours: As per outlet schedule (rotational shifts) Meals on duty and Accommodation Training & skill development opportunities Job Types: Full-time, Permanent, Fresher Pay: ₹9,000.00 - ₹14,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Work Location: In person

The Kitchen Utility Worker is responsible for assisting in the efficient operation of the kitchen and restaurants by maintaining cleanliness standards through the operation of dishwashing equipment and sinks, polishing silverware, removing garbage, cleaning of equipment and work areas including the sweeping and mopping of floors. The Kitchen Utility Worker will also assist in general food preparation for events. The employee must maintain excellent attendance and be available to work events as scheduled per business need. Responsible for operating the dishwashing machine ensuring water temperature is correct and soap and drying agents are connected and working properly. • Maintain organization of dishware, smallwares, pots and pans in storage room. • Responsible for cleaning the food production areas in the kitchen and restaurants including walls, floors and other areas as necessary. • Responsible for removing garbage and recyclables from the kitchen and depositing them in the appropriate venue garbage and recycling area. • Responsible for cleaning the kitchen equipment and ensuring items disassembled for cleaning are properly reassembled and operational. • Assist with basic food preparation and buffet set-up. • Maintains sanitation, health and safety standards in work areas. • Must show demonstrated ability to meet the company standard for excellent attendance Ability to work in a team-oriented, fast-paced, event-driven environment. • Working knowledge of all applicable sanitation requirements. Job Type: Full-time Pay: ₹10,000.00 - ₹12,000.00 per month Benefits: Food provided Health insurance Paid time off Provident Fund Schedule: Rotational shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Work Location: In person Expected Start Date: 15/08/2025

Job Title: Executive Chef Location: Coimbatore Project: SoHoVa – Barcade and Restaurant (230-seater setup) Job Overview: We are looking for a dynamic and experienced Executive Chef to lead our culinary operations at our upcoming Barcade and restaurant. The ideal candidate must have expertise in multi-cuisine offerings, strong leadership skills, and the ability to deliver a high-quality dining experience in a fast-paced, themed entertainment setting. Key Responsibilities: Oversee the entire kitchen and culinary team operations for both the restaurant and the bar menu Design and implement diverse menus with focus on Indian, Continental, Asian, and fusion dishes Coordinate with the Barcade team for food pairings and themed offerings Maintain the highest standards of hygiene, quality, and presentation Manage food costing, procurement, and inventory Train, supervise, and motivate kitchen staff Collaborate with management on new ideas, seasonal menus, and promotional events Requirements: Minimum 8–10 years of experience, including prior leadership as an Executive Chef Strong knowledge of multi-cuisine preparations Experience in managing high-volume kitchens Passion for innovation and guest experience Culinary degree or relevant certifications preferred Would you like this formatted for sharing with agencies or for an internal hiring notice? Job Type: Full-time Benefits: Food provided Paid sick time Paid time off Provident Fund Schedule: Day shift Work Location: In person

We are seeking a skilled and reliable Line Cook specializing in Chinese cuisine to join our kitchen team. The ideal candidate will have a strong understanding of wok cooking, traditional Chinese ingredients, and preparation methods. You’ll work in a fast-paced environment, ensuring consistency, taste, and presentation meet our high standards. Key Responsibilities: Prepare and cook a variety of Chinese dishes, including stir-fries, noodles, dumplings, and sauces. Set up and stock workstations with all necessary supplies. Maintain cleanliness and organization of the kitchen at all times. Follow recipes, portion controls, and presentation specifications. Handle and store food properly to ensure food safety. Assist with inventory and stock rotation. Work closely with other team members to ensure smooth kitchen operations. Adhere to all food hygiene and safety standards. Requirements: Proven experience as a line cook, preferably in a Chinese or Asian kitchen. Proficiency with wok cooking and traditional Chinese cooking techniques. Strong knife skills and attention to detail. Ability to work in a fast-paced environment and under pressure. Good communication and teamwork skills. Flexibility to work evenings, weekends, and holidays. Job Types: Full-time, Permanent Pay: ₹11,000.00 - ₹19,000.00 per month Benefits: Food provided Leave encashment Paid sick time Paid time off Schedule: Day shift Fixed shift Ability to commute/relocate: Middleton Row, Kolkata, West Bengal: Reliably commute or planning to relocate before starting work (Required) Application Question(s): are you fine with working from 10 am to 10:30 pm? Experience: Cooking: 3 years (Required) Location: Middleton Row, Kolkata, West Bengal (Preferred) Work Location: In person

Training A temporary on the job training with stipend Rs100 per day for a maximum of 2 weeks may be provided. During this phase permanent selection of candidates will be done as per performance assessment by the authorities. Duty Hours 7Am to 7Pm Preferred candidates Candidates staying at close vicinity from Dakshineswar are preferred (within 5Kms) Locations preferred are Dunlop,Bally,Baranagar,Tobin Road,Sinthee more,Dum Dum,Belgharia etc. Job Role Billing in True Count Machine, Writing down the daily expenses,inward and outward transactions, making payments to vendors and keeping a close eye on the day to day running of the business. Food Breakfast and lunch is provided. Job Type: Full-time Pay: ₹12,000.00 per month Benefits: Food provided Schedule: Morning shift Supplemental Pay: Overtime pay Education: Bachelor's (Required) Language: Bengali (Required) Work Location: In person

Job Summary: The Head Barista plays a key leadership role in the café, responsible for overseeing daily coffee operations, leading the barista team, and ensuring exceptional beverage quality. A core part of this role is driving creativity and innovation in the coffee menu , crafting seasonal drinks, signature beverages, and unique customer experiences that reflect the brand’s identity and passion for coffee. Key Responsibilities: Creative Menu Development: Design and test new coffee beverages and seasonal specials. Collaborate with management to develop a signature menu that aligns with the café’s brand. Stay current with coffee trends, ingredients, and presentation techniques to bring fresh ideas to the menu. Train the barista team on preparation and presentation of new drinks. Leadership & Team Management: Supervise, schedule, and support a team of baristas. Train new team members and provide ongoing coaching. Promote a collaborative and positive work environment. Coffee Quality Control: Ensure consistency and excellence in espresso extraction, milk texturing, and brewing methods. Calibrate equipment regularly and monitor drink quality throughout the day. Uphold high standards in flavor, technique, and presentation. Customer Experience: Deliver friendly, knowledgeable, and attentive service. Handle customer feedback and resolve issues with professionalism. Educate customers about new drinks, beans, and brewing methods. Operational Duties: Manage inventory and order coffee, milk, and café supplies as needed. Ensure cleanliness, safety, and organization in the bar and prep areas. Assist with opening/closing procedures and cash handling. Collaboration: Work closely with café leadership on marketing new drinks and hosting tastings or events. Provide input on product sourcing and sustainability initiatives. Qualifications: 2+ years of experience as a barista, with leadership or head barista experience preferred Strong understanding of coffee brewing, espresso techniques, and latte art Demonstrated creativity in developing coffee-based drinks or café menus Excellent leadership, communication, and customer service skills Ability to thrive in a fast-paced, team-oriented environment Food Safety Certification Preferred Traits: Passion for coffee, innovation, and craftsmanship Curious and trend-aware with a flair for flavor experimentation Strong attention to detail and pride in presentation Motivated, proactive, and dependable Job Types: Full-time, Permanent Pay: ₹9,217.28 - ₹34,870.54 per month Benefits: Cell phone reimbursement Food provided Paid sick time Paid time off Provident Fund Schedule: Day shift Evening shift Weekend availability Supplemental Pay: Performance bonus Yearly bonus Ability to commute/relocate: Pune, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred) Experience: Barista: 3 years (Preferred) Language: English (Preferred) Location: Pune, Maharashtra (Preferred) Work Location: In person

Answering the phone and providing basic information about restaurant services and operating hours or assisting with the scheduling of reservations. Maintaining clean and sanitized menus for guest use. Refilling drinks as required. Rolling and replacing cutlery as required. Maintaining stocked serving stations with condiments, trays and napkins. Directing customers to the location of the restrooms. Clearing tables as guests finish their meals. Complying with all safety and sanitation procedures. Assisting kitchen staff with the preparation of simple dishes such as salads and desserts. Clearing, cleaning and setting tables. Ensuring serving stations are stocked with cutlery, napkins, trays, and condiments. Sweeping and mopping floors in the restaurant, bar, and kitchen. Scraping food plates, pans, and pots. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Provident Fund Ability to commute/relocate: Koregaon Park, Pune, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred) Experience: Total: 2 years (Preferred) License/Certification: Hotel Management Certificate (Preferred) Work Location: In person

Need Momos Specialist Who can make minimum 300-500 piece momos in a day with knowledge of Chinese, Including Accommodation with Meal Momos Banane wala Chahaiye jo Din me Kam se Kam 300-500 Momos Bana Le aur Thoda Chinese Bhi Janta Ho, Rehna Aur Khana Sath me Hai Job Type: Full-time Pay: ₹15,000.00 - ₹22,000.00 per month Schedule: Day shift Fixed shift Work Location: In person

About the Company Ma Sarada Hospital Pvt. Ltd. is one of the best hospitals in Hooghly Dist. The hospital is the first NABH accredited Multi Speciality Hospital & has the certification of ISO 9001:2015. We are seeking a dedicated and reliable Hospital Food Service Worker / Hospital Canteen Staff to join our team. The role involves preparing and delivering meals to patients, maintaining cleanliness in the kitchen and dining area, and adhering to strict health and safety standards. Day to day responsibilities: Prepare meals according to the hospital’s dietary standards and individual patient dietary requirements. Assist in the preparation and portioning of meals. Serve meals to patients, ensuring dietary restrictions are met. Maintain cleanliness and sanitation in food preparation and serving areas. Assist with inventory control and order food and kitchen supplies as needed. Operate kitchen equipment safely and efficiently. Assist in setting up and cleaning dining areas. Communicate with medical staff to understand special dietary needs of patients Keep accurate records of food temperatures and refrigerator temperatures to ensure food safety standards. Dispose of waste in a sanitary manner. Maintaining accurate records and accounts as required. Requirements Previous experience in a food service role, preferably in a healthcare setting. Knowledge of health and safety regulations. Good understanding of dietary needs and restrictions. · Those who do not have minimum 2 years of experience please do not apply · Only Female candidates are preferable Salary: 7000.00 to 10000.00 (Depends on Experience) Job Type: Permanent Pay: ₹7,000.00 - ₹10,000.00 per month Supplemental Pay: Yearly bonus Work Location: In person Expected Start Date: 28/07/2025

Position: Hostess – Night Lebanese Restaurant Location: The Fern – An Ecotel Hotel, Goregaon, Mumbai (5-Star Hotel) Shift Timing: Night Shift (As per restaurant operations) Experience: 1–3 years (Experience in Nightclub, Lounge, or Pub environment preferred) Qualification: HSC or Diploma in Hospitality / Hotel Management Job Summary: We are looking for an elegant, confident, and dynamic Hostess to be the welcoming face of our Night Lebanese Restaurant. The ideal candidate should have experience working in high-energy nightlife venues like clubs or pubs, with a flair for creating a warm, guest-friendly atmosphere. You will be responsible for guest reception, managing reservations, and maintaining a smooth front-of-house operation throughout the night. Key Responsibilities: Greet guests with a warm and professional attitude upon arrival. Manage the guest reservation system, walk-ins, and seating arrangements efficiently. Escort guests to their tables, introduce the menu, and coordinate with service staff for seamless experiences. Handle guest queries, complaints, or special requests gracefully and promptly. Create a welcoming and vibrant ambiance that aligns with the restaurant’s nightlife theme. Maintain guest preference records and assist with VIP guest coordination. Collaborate with security and service staff to manage crowd flow, particularly on high-occupancy nights. Support in maintaining decorum and guest comfort throughout the night. Desired Skills & Attributes: Previous experience working in nightclubs, lounges, pubs, or high-end restaurants. Excellent verbal communication and interpersonal skills. Well-groomed, confident, and calm under pressure. Familiarity with POS/reservation systems is an advantage. Basic understanding of restaurant operations and guest engagement. Ability to multitask and handle a fast-paced environment with grace. Note: This is a night shift role, and flexibility to work during weekends and holidays is essential. Candidates with prior experience in nightlife venues will be given preference. Job Types: Full-time, Permanent, Fresher Pay: ₹17,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Work Location: In person

About Le Pondy Le Pondy is a premium beach and lake resort located in Pondicherry, India. The resort is situated at the scenic estuary where the Chunnambar River meets the Bay of Bengal, offering breathtaking views and a tranquil ambiance. It is known for its luxurious accommodations, private beach access, and a variety of recreational facilities. Le Pondy is a preferred destination for travelers seeking relaxation, wellness experiences, and high-end hospitality services. Job Description: Garde Manger (Cold Kitchen Chef)Position Overview The Garde Manger , also known as the Cold Kitchen Chef , is responsible for the preparation, presentation, and storage of all cold dishes in the kitchen. This includes salads, cold appetizers, pâtés, cheeses, dressings, and decorative food platters. The role is crucial in maintaining the quality and freshness of cold dishes and ensuring proper food safety standards. Key Responsibilities1. Food Preparation & Presentation Prepare and present a variety of cold dishes, including salads, sandwiches, charcuterie, terrines, and hors d'oeuvres. Ensure proper portioning, garnishing, and plating of cold foods to maintain aesthetic appeal. Create innovative and visually appealing buffet displays, platters, and canapé arrangements. 2. Food Safety & Hygiene Maintain high standards of cleanliness and hygiene in the cold kitchen section. Ensure proper handling and storage of perishable food items at the correct temperatures. Follow HACCP (Hazard Analysis and Critical Control Points) guidelines for food safety. 3. Inventory & Stock Management Monitor inventory levels and ensure adequate stock of fresh ingredients. Assist in ordering and procurement of cold kitchen ingredients while minimizing wastage. Conduct regular stock checks and maintain accurate inventory records. 4. Equipment Maintenance Ensure that all cold kitchen equipment (chillers, refrigerators, slicers) is properly maintained and functioning. Report any equipment malfunctions or maintenance issues to the Executive Chef. 5. Coordination & Teamwork Work closely with other kitchen sections, including the hot kitchen and pastry department, to ensure seamless service. Assist in training and supervising junior chefs and trainees in cold kitchen techniques. Communicate effectively with the Executive Chef and Sous Chef regarding menu planning and kitchen operations. 6. Menu Development & Innovation Contribute ideas for new cold dishes and seasonal menu changes. Experiment with different ingredients, textures, and presentation styles to enhance the cold food offerings. Stay updated on culinary trends and international cold kitchen techniques. Qualifications & Requirements Education & Experience Diploma/Degree in Culinary Arts, Hotel Management, or a related field. 2-5 years of experience as a Garde Manger or Cold Kitchen Chef in a fine dining or luxury hotel. Experience in large-scale banquet preparations is a plus. Skills & Competencies Strong knowledge of cold food preparation techniques. Creative plating and food presentation skills. Ability to work in a fast-paced environment. Excellent knowledge of food safety and hygiene practices. Good communication and teamwork skills. Physical & Work Requirements Ability to stand for long hours in a kitchen environment. Willingness to work flexible hours, including weekends and holidays. Ability to handle multiple orders and maintain quality under pressure. Salary & Benefits The salary for a Garde Manger at Le Pondy will depend on experience and expertise. Additional benefits may include: Competitive salary package Free meals and accommodation (if applicable) Opportunities for career growth and skill enhancement Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Experience: total work: 4 years (Preferred) Work Location: In person