1982 Restaurant Jobs

URGENT HIRING !!! contact us on call & whatsapp +91 9650733400 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Train housekeepers on cleaning and maintenance tasksOversee staff on a daily basisCheck rooms and common areas, including stairways and lounge areas, for cleanlinessSchedule shifts and arrange for replacements in cases of absenceEstablish and educate staff on cleanliness, tidiness and hygiene standardsMotivate team members and resolve any issues that occur on the jobRespond to customer complaints and special requestsMonitor and replenish cleaning products stock including floor cleaner, bleach and rubber glovesParticipate in large cleaning projects as requiredEnsure compliance with safety and sanitation policies in all areas

URGENT HIRING !!! For more information call or whatsapp +91 8800897895 location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Train housekeepers on cleaning and maintenance tasksOversee staff on a daily basisCheck rooms and common areas, including stairways and lounge areas, for cleanlinessSchedule shifts and arrange for replacements in cases of absenceEstablish and educate staff on cleanliness, tidiness and hygiene standardsMotivate team members and resolve any issues that occur on the jobRespond to customer complaints and special requestsMonitor and replenish cleaning products stock including floor cleaner, bleach and rubber glovesParticipate in large cleaning projects as requiredEnsure compliance with safety and sanitation policies in all areas

Supervise and manage housekeeping staff and kitchen stewards Ensure kitchen and restaurant cleanliness as per hygiene standards Monitor daily deep cleaning of kitchen and storage areas Maintain stock and proper use of cleaning chemicals Train team on cleanliness, hygiene, and safety protocols Coordinate with kitchen and service teams for smooth operations Job Type: Full-time Pay: ₹13,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Weekend availability Work Location: In person

Job Summary: We are looking for an experienced Commi 1 - Curry to join our kitchen team. The ideal candidate will have strong knowledge of Indian curry preparations and support the Chef de Partie in delivering high-quality, consistent dishes. Key Responsibilities: Prepare and cook various Indian curries and gravies as per standard recipes. Assist in daily kitchen operations in the curry section. Ensure consistency in taste, quality, and presentation. Measure and mix ingredients according to recipes and portion control guidelines. Maintain cleanliness and organization of the workstation at all times. Ensure food safety, hygiene, and sanitation standards are followed as per company policy. Support the Chef de Partie or Sous Chef in mise-en-place and service preparation. Monitor inventory and inform the supervisor of stock requirements. Assist in receiving and properly storing kitchen supplies. Requirements: Proven experience in the curry section, preferably in a high-volume restaurant. Minimum 2–3 years of kitchen experience. Basic knowledge of Indian spices, cooking techniques, and regional curry styles. Ability to follow instructions and work as part of a team. Job Types: Full-time, Permanent Pay: Up to ₹40,000.00 per month Application Question(s): Current Salary: Expected Salary

To develop restaurant sales by setting high standards of service. To ensure complete preparation of restaurant/ take away and other business module before the area opens for operation. To take the guest order correctly and with appropriate courtesy. To assist the guest in choosing the best items on the menu, thereby increasing sales, by up selling and suggestive selling To handle all guests without bias or prejudice. To write out guest bill(s) and ensure their proper processing by presenting them to guests and even while delivering food. To assist the Shift Supervisor in preparing the general stores requisition. To carry out any duties assigned by the Supervisor /Store Manager To follow the Store rules and policies laid down by the management To adhere to strict grooming and hygiene standards To consciously and continuously strive to better his/ her skills and increase his/ her knowledge . Job Types: Full-time, Part-time Pay: ₹13,000.00 - ₹14,000.00 per month Experience: total work: 1 year (Preferred) Work Location: In person

As a Subway manager, you're the conductor orchestrating the symphony of sandwich making. Your role goes beyond overseeing operations; you're the captain steering the ship towards efficiency, quality, and customer satisfaction. You ensure that every aspect of the Subway experience, from food preparation to service, meets the highest standards. Your day begins with meticulous planning, scheduling shifts, and coordinating with suppliers to guarantee fresh ingredients. You lead by example, training and motivating your team to uphold Subway's commitment to excellence. Whether it's coaching a new employee on sandwich assembly or resolving a customer concern, you're always ready to step in and provide guidance. In the fast-paced environment of a Subway restaurant, you're a master multitasker, balancing inventory management, staff supervision, and maintaining cleanliness and hygiene standards. You're also adept at problem-solving, swiftly addressing any issues that arise to ensure smooth operations. Beyond the daily grind, you're constantly seeking opportunities for growth and innovation, whether it's introducing new menu items, optimizing workflows, or implementing marketing strategies to attract more customers. Ultimately, as a Subway manager, you're not just running a restaurant; you're fostering a culture of excellence and creating a welcoming environment where customers can enjoy fresh, delicious sandwiches served with a smile. We want Ex Subway employee or Manager, who knows how make Subways For Job contact on this number: 9318358499 (Hr Vishal Sharma) Job Type: Full-time Pay: ₹10,000.00 - ₹20,000.00 per month Schedule: Rotational shift Work Location: In person

Job Title: Commi 1 Location: Madurai (Hospital Restaurant) Contact: 9003397111 Benefits: Free Food & Accommodation Provided About the Role: We are hiring Commi 1 and Commi 3 chefs to join our kitchen team at an Ayurvedic Hospital Restaurant in Madurai. Candidates must be passionate about cooking and capable of working in a healthcare food service environment focused on hygiene and nutrition. Responsibilities: Assist in the preparation and cooking of meals as per the daily menu Maintain kitchen cleanliness and food safety standards Follow instructions from senior chefs and ensure timely service Handle cutting, chopping, and basic cooking tasks (Commi 3) Prepare specific sections/dishes independently (Commi 1) Ensure adherence to dietary guidelines set by hospital nutritionists Requirements: Prior experience in a hospital or large-scale kitchen preferred South Indian Cooking is Highly Preferred Willingness to relocate and stay in Madurai Good attitude, hygiene, and teamwork skills Interested candidates can contact: 9003397111 Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Morning shift

Job Title: Restaurant Counter Staff Location: Hyderabad, India Industry: Food & Beverage / Quick Service / Café Cuisine Focus: Turkish Bakery, Pastries & Café Employment Type: Full-time Reporting To: Restaurant Manager / Counter Supervisor Job Summary: We are looking for energetic and customer-friendly Counter Staff to manage the front counter at our newly launched Turkish bakery and café in Hyderabad. The ideal candidate will handle customer orders, explain menu items, process payments, and ensure a smooth and pleasant guest experience at the takeaway or dine-in counter. Key Responsibilities:Order Management: Greet customers and assist them with the menu and order selection. Take accurate orders for dine-in or takeaway, manually or through POS systems. Ensure orders are correctly communicated to the kitchen and tracked until delivery. Pack and hand over takeaway/delivery orders neatly and efficiently. Customer Interaction: Provide guests with information about Turkish pastries, breads, beverages, and specials. Answer queries related to ingredients, allergens, or recommendations. Handle customer complaints or issues courteously and escalate if necessary. Billing & Payments: Process cash, card, UPI, or digital wallet payments accurately via POS. Issue receipts and handle cash responsibly as per store protocols. Maintain records of daily transactions and report any discrepancies. Counter Maintenance: Keep the counter area clean, well-stocked, and presentable at all times. Ensure display of bakery items is neat, labeled, and rotated properly (FIFO). Follow hygiene and food safety guidelines during food handling and service. Qualifications & Skills: 1–3 years of experience in counter sales, café service, or quick-service restaurant. Good communication skills in English, Hindi, and local language. Knowledge of POS billing systems and basic computer literacy. Friendly, confident, and customer-service oriented. Willing to work in fast-paced, multi-tasking environments. Shift: Rotational (morning/evening, weekends & holidays required) Dress Code: Uniform mandatory with clean grooming standards Salary Range: ₹14,000 – ₹18,000 per month (depending on experience) Joining Date: Immediate Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹18,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person

Job Summary: The Financial Controller will be responsible for overseeing the financial health of the organization by developing financial strategies, implementing financial controls, and ensuring compliance with statutory regulations. The ideal candidate will demonstrate strong leadership, analytical skills, and experience in the hospitality or restaurant industry. Key Responsibilities: ⦁ Oversee all financial operations including accounting, budgeting, forecasting, cash flow management, and financial reporting. ⦁ Develop and implement financial strategies to improve profitability and operational efficiency. ⦁ Prepare accurate financial statements, balance sheets, and P&L reports. ⦁ Ensure compliance with statutory regulations, tax laws, and internal controls. ⦁ Manage audits, liaising with auditors and ensuring timely completion. ⦁ Supervise and guide the finance team to maintain accurate records and transactions. ⦁ Monitor and control company-wide expenses to align with budgetary goals. ⦁ Establish and implement financial policies and procedures. ⦁ Provide insights and recommendations to the management team regarding financial performance, risks, and growth opportunities. ⦁ Collaborate with various departments to optimize financial planning and decision-making. ⦁ Manage banking relationships, payments, and financial negotiations. Qualifications & Experience: ⦁ Bachelor’s degree in Accounting, Finance, or a related field (CA/CPA/MBA in Finance qualification preferred). ⦁ Proven experience of 5-7 years in a financial controller role or similar, preferably in the hospitality or restaurant industry. ⦁ Strong understanding of financial regulations, accounting principles, and reporting standards. ⦁ Proficiency in financial software and tools such as Tally, SAP, or other ERP systems. ⦁ Excellent analytical, leadership, and communication skills. ⦁ Ability to manage multiple priorities and meet deadlines effectively. ⦁ Experience in team leadership and staff supervision. Job Type: Full-time Pay: ₹1,200,000.00 - ₹1,500,000.00 per year Benefits: Food provided Health insurance Provident Fund Work Location: In person

Supervising and Training Staff: Restaurant captains are responsible for training new staff, assigning tasks, and ensuring all servers and support staff are performing their duties effectively. Ensuring Excellent Customer Service: They are expected to greet guests warmly, address their needs promptly, and resolve any issues or complaints professionally. Coordinating with the Kitchen: Effective communication with the kitchen staff is crucial for timely food delivery, handling special requests, and managing dietary restrictions or allergies. Maintaining Service Standards: Restaurant captains monitor the dining area to ensure cleanliness, proper table settings, and adherence to service protocols. Managing Reservations and Seating: They may be involved in managing reservations, assigning tables, and ensuring efficient seating arrangements. Handling Guest Complaints: Addressing and resolving any customer complaints or concerns in a professional and timely manner is a key responsibility. Inventory and Stock Management: They may be involved in managing inventory of tableware, linens, and other supplies, ensuring adequate stock levels. Promoting and Selling: In some establishments, restaurant captains may also be involved in promoting menu items, specials, and beverages. Essential Skills: Strong Communication Skills: Effective communication with both guests and staff is vital for coordinating service and resolving issues. Leadership and Team Management: The ability to lead, motivate, and guide a team of service staff is essential. Problem-Solving and Conflict Resolution: Restaurant captains need to be able to handle unexpected situations and resolve conflicts effectively. Customer Service Skills: A strong focus on customer satisfaction and the ability to anticipate and meet guest needs are crucial. Product Knowledge: Familiarity with the menu, including ingredients, preparation methods, and potential allergens, is important. Organizational Skills: Managing reservations, seating arrangements, and inventory requires strong organizational abilities. Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Rotational shift Weekend availability Supplemental Pay: Performance bonus

The F&B Hostess is responsible for creating a warm and welcoming atmosphere for guests, ensuring a seamless dining experience from arrival to seating. She is the first point of contact and plays a key role in customer satisfaction by managing reservations, waitlists, and guest seating in a courteous and professional manner. Key Responsibilities: Greet guests warmly and professionally upon arrival. Manage reservations using the POS or reservation system. Maintain an organized waitlist and communicate estimated wait times. Escort guests to their tables, presenting menus and introducing the server. Coordinate seating plans to maximize service efficiency and guest comfort. Handle guest inquiries and resolve complaints promptly and professionally. Maintain cleanliness and organization of the hostess station and front-of-house area. Provide information about menu items, restaurant features, and promotions when needed. Liaise with servers and restaurant management to ensure seamless operations during busy periods. Follow all company policies, safety procedures, and grooming standards. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Yearly bonus

The Executive Sous Chef oversees all kitchen activities, ensuring that food preparation and presentation meet the restaurant's standards. They coordinate various kitchen sections and manage the workflow during service times. Staff Supervision and Training : This role involves hiring, training, and supervising kitchen staff, including line cooks and other sous chefs. The Executive Sous Chef ensures that all team members adhere to food safety and preparation standards. Menu Planning : Collaborating with the Executive Chef, the Executive Sous Chef assists in developing and updating menus, ensuring that dishes are innovative and align with the restaurant's theme. They also consider budget constraints and ingredient availability when planning. Quality Control : The Executive Sous Chef is responsible for maintaining high food quality and safety standards. They regularly inspect food preparation processes and finished dishes to ensure consistency and quality. Inventory Management : This position includes managing food inventory, ordering supplies, and ensuring that the kitchen is well-stocked with necessary ingredients. The Executive Sous Chef monitors stock levels and minimizes waste. Collaboration with Suppliers : The Executive Sous Chef often liaises with suppliers to procure high-quality ingredients and negotiate prices, ensuring that the kitchen operates efficiently and cost-effectively. Problem-Solving : They must be able to handle issues that arise in the kitchen, whether related to staff, equipment, or food quality, and make quick decisions to resolve these problems. Skills Required Culinary Expertise : A strong background in culinary arts and various cooking techniques is essential. Leadership : The ability to lead and motivate a team is crucial for maintaining a productive kitchen environment. Communication : Effective communication skills are necessary for coordinating with staff and collaborating with the Executive Chef and suppliers. Organizational Skills : The Executive Sous Chef must be highly organized to manage multiple tasks and ensure smooth kitchen operations. In summary, the Executive Sous Chef plays a vital role in the kitchen, ensuring that operations run smoothly, food quality is maintained, and staff are well-trained and managed. This position requires a blend of culinary skills, leadership, and organizational abilities to succeed in a fast-paced culinary environment. Job Type: Full-time Pay: ₹45,000.00 - ₹50,000.00 per month Benefits: Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus

Job Title: Captain Location: Burma Burma Restaurant, Vasant Kunj Cuisine: Burmese Shift Type: Break Shift Contact: 99202 49480 Key Responsibilities: Greet guests warmly and ensure a memorable dining experience. Take and manage food & beverage orders accurately, ensuring timely service. Coordinate with the kitchen and service team to ensure smooth operations. Guide and supervise stewards and service staff during the shift. Maintain cleanliness and hygiene of the service area at all times. Resolve guest complaints professionally and escalate if needed. Ensure all guests are informed about the Burmese cuisine offerings and make recommendations when needed. Monitor table setups and make sure all guests are attended to efficiently. Ensure billing and payment process is handled accurately. Working Conditions: Location: Vasant Kunj, New Delhi Shift: Break Shift (typically lunch + dinner hours) Weekly off as per restaurant roster Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Work Location: In person

Responsible for transporting goods from a warehouse, distribution center, or restaurant to customers’ locations in a timely and efficient manner. The role involves interacting with customers and ensuring the proper handling of packages. Job Types: Full-time, Permanent Pay: ₹13,086.00 - ₹15,331.97 per month Education: Higher Secondary(12th Pass) (Preferred) Experience: total work: 3 years (Required) License/Certification: Driving Licence (Preferred) Work Location: In person

Location: Corporate Office - Mumbai Department: Loss & Prevention Reporting To: Directors Job Summary: Burma Burma Restaurant & Tea Room is seeking a highly skilled and detail-oriented Assistant Manager - Loss and Prevention to safeguard company assets, reduce losses, and ensure a secure operational environment. This role requires a proactive approach to identifying and mitigating risks related to theft, fraud, and operational inefficiencies. The ideal candidate will implement loss prevention strategies, conduct audits, and work closely with various departments to maintain compliance and security standards. Key Responsibilities: Develop and implement loss prevention policies, procedures, and strategies across all restaurant locations. Conduct regular audits and inspections to identify potential risks and security vulnerabilities. Monitor inventory levels, investigate discrepancies, and take corrective actions to reduce shrinkage. Collaborate with management and staff to create awareness and training programs on loss prevention and security measures. Investigate cases of theft, fraud, and misconduct, ensuring proper reporting and resolution. Work closely with operations, HR, and finance teams to prevent internal and external losses. Ensure proper surveillance, access control, and security systems are in place and functioning effectively. Maintain compliance with local laws and regulations related to loss prevention and security. Coordinate with law enforcement and external security agencies when necessary. Prepare detailed reports on loss prevention activities, findings, and corrective actions. Qualifications & Experience: Bachelor’s degree in Business Administration, Security Management, or a related field. 7+ years of experience in loss prevention, security management, or risk mitigation within the hospitality or retail industry. Strong knowledge of loss prevention strategies, fraud detection, and investigative techniques. Experience with surveillance systems, access control, and security protocols. Excellent analytical, problem-solving, and decision-making skills. Strong communication and leadership skills with the ability to train and influence employees. Ability to handle confidential information with integrity and discretion. Preferred Skills: Experience in the food & beverage or hospitality industry. Knowledge of compliance and regulatory standards related to security and loss prevention. Strong ability to work independently and as part of a team. Willingness to travel to different restaurant locations as required. Why Join Us? At Burma Burma Restaurant & Tea Room, we are committed to delivering exceptional dining experiences while ensuring a safe and secure environment. As an Assistant Manager - Loss and Prevention, you will play a vital role in safeguarding our brand and assets, contributing to our continued success and growth. Job Type: Full-time Pay: ₹20,000.00 - ₹40,000.00 per month Benefits: Paid sick time Paid time off Provident Fund Schedule: Day shift Work Location: In person

Looking for a very smart Restaurant Hostess , who has experience in the field. Must be a resident of Gurgaon and must be very fluent in english and very smart. Please send your CV along with a pic and your experience , closing the position soon. Preferable location of your residence should be near Sohna road or Golf Course Ext Job Type: Full-time Pay: ₹9,989.75 - ₹29,027.03 per month Work Location: In person

Job Title: Commis Chef I Location: Mumbai, India Cuisine Focus: South Indian Reports To: Sous Chef / Head Chef Accommodation: Provided by the employer Job Summary: The Commis Chef I is responsible for preparing and cooking authentic South Indian dishes, maintaining high culinary standards, and ensuring smooth kitchen operations. This role requires a solid understanding of South Indian ingredients, techniques, and presentation styles. Key Responsibilities: Prepare and cook South Indian dishes including dosa, idli, vada, sambar, chutneys, rasam, poriyal, and more. Maintain hygiene and cleanliness standards in the kitchen. Assist the Sous Chef and Head Chef in daily kitchen operations and mise-en-place. Monitor stock levels and report shortages. Requirements: Minimum 3-5 years of experience in a professional South Indian kitchen. Expertise in South Indian cooking techniques and ingredients. Familiarity with traditional kitchen equipment (e.g., dosa tawa, idli steamer). Job Types: Full-time, Permanent Pay: Up to ₹18,000.00 per month Application Question(s): Have you worked in a South Indian restaurant Can you prepare south indian dishes

Marketing Intern – Restaurant Partnerships Location: Calicut Internship Type: Full-Time (Stipend-Based) About our subsidiary Potafo: At Potafo, we’re reimagining food delivery—bringing your favourite local flavours faster and fresher than ever. Our strength lies in our growing network of restaurant partners. As a Marketing Intern in our Restaurant Partnerships team, you’ll play a critical supporting role in building and nurturing these relationships—while learning what it takes to grow a fast-paced food delivery brand from the ground up. What You’ll Learn & Do Support Partner Engagement Assist the Key Account Managers in managing daily communications and rapport with restaurant partners. Monitor & Report Performance Help track partner performance metrics such as orders, cancellations, ratings, and preparation times—contribute to daily dashboards and summary reports. Assist in Campaign Execution Coordinate restaurant-level offers, promotions, and seasonal campaigns. Support with creatives, campaign tracking, and data collection. Onboarding Support Be part of the onboarding process for new restaurant partners—assist in documentation, training, and aligning them with Potafo’s brand expectations. Field Visits & Market Research Participate in local restaurant visits to gather insights, address issues, and collect feedback. Study competitor campaigns and report findings. Feedback Collection Collect restaurant-level feedback on platform experience, pain points, and campaign performance—escalate important insights to the core team. What We’re Looking For: Pursuing a Bachelor's or Master's degree (preferably in Marketing, Business, or related field) Strong communication skills—spoken and written Energetic, proactive, and excited to work in a field-facing role Basic familiarity with Excel/Sheets and digital tools Passion for food-tech, marketing, or brand partnerships Willingness to work on the ground with restaurants across Calicut What You’ll Get Real-world experience in B2B marketing, account support, and local brand growth Mentorship from experienced business and marketing professionals Hands-on exposure to campaign management, sales tracking, and brand communication A collaborative, fast-paced work environment Internship certificate & recommendation (based on performance) Opportunity for pre-placement offers for top performers At Owleto & Potafo, we believe in giving interns real ownership and opportunity. If you're curious, resourceful, and excited to build something meaningful—come intern with us! Job Types: Fresher, Internship Contract length: 3 months Pay: ₹10,000.00 - ₹15,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Ability to commute/relocate: Kozhikode, Kerala: Reliably commute or planning to relocate before starting work (Preferred) Work Location: In person

Job Type: Full-time | Location: Doha, Qatar We are looking for a skilled and passionate Curry Commi Chef to join our kitchen team at a fine-dining restaurant in Doha, Qatar. This position focuses on the preparation and cooking of traditional and high-quality Indian curries, with a particular emphasis on meat, chicken, and biryani dishes. You will play an essential role in maintaining the restaurant’s reputation for exceptional culinary standards and delivering an unforgettable dining experience for our guests. Responsibilities: Prepare and cook a variety of curries (meat, chicken, and biryani) following traditional and modern recipes while maintaining consistency and quality. Assist in the mise en place for curries, ensuring all ingredients are prepared and ready for service. Maintain high standards of presentation and flavor for meat, chicken, and biryani dishes. Ensure that all curries are cooked using the right balance of spices, herbs, and ingredients to create authentic and flavorful dishes. Adhere to food safety and hygiene standards while working in the kitchen, ensuring the safe handling of all ingredients. Collaborate with the senior chefs to develop and refine recipes, as well as incorporate seasonal ingredients into the menu. Requirements: Previous experience as a Commi Chef or in a similar kitchen role, with a focus on Indian curry and biryani preparation. Strong knowledge of Indian spices , cooking techniques, and preparation methods for meat, chicken, and biryani dishes. Ability to work efficiently in a fast-paced kitchen environment, especially during peak service hours. High standards of cleanliness, food safety, and sanitation . Strong organizational skills and the ability to follow instructions closely while maintaining attention to detail. If you are passionate about Indian curries, biryani, and want to be a part of an exceptional kitchen team, we would love to hear from you! Job Types: Full-time, Permanent Pay: ₹10,208.52 - ₹41,000.00 per month Application Question(s): Current Salary: Expected Salary

Chef de Cuisine (Japanese Cuisine) 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 Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. 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 assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. 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 necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. Train team members on the correct usage of all equipment, tools and machines. 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 Cuisine 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. 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school 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!

Key Responsibilities: Customer Service: Greet guests, take orders, ensure food is delivered on time, and handle customer complaints and inquiries. Staff Management: Supervise, train, and motivate service staff to deliver excellent service. Operational Management: Manage reservations, seating arrangements, and ensure the restaurant is clean and organized. Coordination: Coordinate with the kitchen to ensure food is prepared and delivered on time. Sales and Promotion: May be involved in selling menu items and promoting specials. Problem-Solving: Address issues promptly and effectively to maintain a positive dining atmosphere. Communication: Communicate effectively with guests, staff, and other restaurant departments. Leadership: Lead by example and encourage team members to provide exceptional service. Job Types: Full-time, Permanent, Fresher Pay: ₹12,000.00 - ₹26,647.99 per month Benefits: Food provided Work Location: In person

Additional Information Job Number 25125702 Job Category Food and Beverage & Culinary Location Courtyard Mahabaleshwar, 19/B Metgutad, Panchgani-Mahabaleshwar Road, Mahabaleshwar, Maharashtra, India, 412806 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Title: Supervisor – Restaurant & Support Operations Location: Cochin Company: Splash Gain Associates Gender Preference: Male Age Limit: Below 35 years Employment Type: Full-Time Job Overview: We are looking for a dynamic and responsible male Supervisor (below 35 years) to oversee daily operations of our restaurant and provide basic support and coordination for other business activities handled by the management. The ideal candidate must be proactive, organized, and capable of handling operational tasks independently with integrity and efficiency. Key Responsibilities: Restaurant Supervision Supervise daily restaurant operations, staff activities, cleanliness, and customer service standards. Ensure smooth functioning of front-of-house and back-of-house operations. Monitor inventory levels and coordinate with the purchasing team for timely stock replenishment. Handle basic customer grievances or escalate when necessary. Support Operations & Coordination Assist management in coordinating logistics, vendor dealings, and basic administrative tasks for other business units. Act as a point of contact between the restaurant and other business verticals. Support with delivery coordination, material handling, or dispatch requirements as needed. Maintain proper documentation and daily reports as instructed by management. Requirements: Male candidate below 35 years of age (mandatory). Minimum qualification: Higher Secondary (Degree preferred). 1–3 years of experience in restaurant operations, hospitality, or supervisory roles. Strong communication, coordination, and time management skills. Willingness to work flexible hours, including weekends or evenings, if required. Basic computer knowledge (MS Office, WhatsApp, Email). Preferred Qualities: Honest, punctual, and a team player. Quick learner and able to multitask. Strong sense of responsibility and attention to detail. Fluency in Malayalam, Hindi, and basic English. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Supplemental Pay: Commission pay Performance bonus Application Question(s): Do you have prior experience supervising restaurant or hospitality operations? Can you join immediately?

Job Title: All-Rounder Chef – Indian, Chinese, Continental & Tandoori Specialist Location: [Chawla’s 2, Kiratpur Sahib] Job Type: Full-Time / Part-Time Salary: [16000 to 25000] Experience Required: Minimum 3-5 years Job Description: We are seeking an experienced and versatile All-Rounder Chef to join our dynamic team. The ideal candidate will have strong culinary expertise across Indian, Chinese, Continental, and Tandoori cuisines. You will be responsible for preparing high-quality dishes, managing kitchen operations, maintaining hygiene standards, and contributing to menu innovation. Key Responsibilities: Prepare and cook dishes across Indian (North & South), Chinese, Continental, and Tandoori cuisines, etc. Ensure food quality, presentation, and taste meet restaurant standards Monitor food stock and assist in kitchen inventory control Maintain cleanliness and hygiene as per FSSAI standards Assist in creating new dishes and seasonal menus Supervise junior kitchen staff when required Ensure timely and efficient kitchen operations, especially during peak hours Requirements: Proven experience as a chef in a multi-cuisine setup Expertise in Indian spices, Chinese wok techniques, Continental plating, and Tandoor operations Good understanding of food safety and kitchen hygiene practices Ability to work under pressure and in a fast-paced environment Team player with leadership and time management skills Culinary diploma or equivalent certification preferred Perks and Benefits: Competitive salary with performance bonuses Free meals during shifts Accommodation Opportunity to grow within a reputed restaurant brand How to Apply: Apply directly on Indeed or send your updated resume to [email protected] / call- 8544854479. Job Types: फ़ुल-टाइम, स्थायी Pay: ₹8,445.08 - ₹25,152.00 per month Benefits: खाने की पेमेंट Ability to Commute/Relocate: Kiratpur, Punjab: Reliably commute or planning to relocate before starting work (Preferred) Work Location: In person

ASSIST THE F&B MANAGER IN DAY TO DAY ACTIVITY TO LOOK AFTER DAILY RESTAURANT OPERATION Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Paid time off Provident Fund Work Location: In person