JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Management of Restaurant Team Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations Ensures all employees have proper supplies, equipment and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Restaurant Manager. 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 Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, 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 Details Job title AsstMgr-Restaurants Position Type Full Time Job ID 25087203 Additional Info Career area Food and Beverage & Culinary Location(s) Le Meridien Hyderabad Beware of recruiting scams. Marriott maintains a ‘no fees’ recruitment policy. We do not ask for money or charge fees to an applicant as part of the application process.

Oversee daily kitchen operations, ensuring timely food preparation and order dispatch Manage kitchen staff, assign duties, and ensure adherence to hygiene and safety standards Monitor inventory levels, coordinate with suppliers, and prevent shortages Required Candidate profile Gen - Male Exp - 3-5 yrs in Hotel Industry (F&B division only) Supervise packaging and delivery logistics for efficient order fulfillment. Address customer complaints and ensure high service quality. Perks and benefits Food

RECEIVE FOOD ORDER FROM IN HOUSE GUEST Role & responsibilities Preferred candidate profile

We looking for experienced or freshers lady staff for a multicuisine restaurant in kakkanad. Those, who have interest join immediately can apply for this job. Restaurant timing 12 to 12 Food and accommodation will be provided by us. Freshers can also apply for this job. Age limit below 30. No part time available. Rest of the details will be discussed personally. Job Type: Full-time Pay: ₹12,000.00 - ₹18,000.00 per month Benefits: Food provided Schedule: Fixed shift Experience: total work: 1 year (Preferred) Work Location: In person

Key Responsibilities:1. Customer Service Greet guests with a smile and take orders efficiently. Answer menu questions and make recommendations. Ensure timely and accurate service to dine-in or takeaway customers. Handle customer concerns or complaints politely and professionally. 2. Food Handling & Preparation Assist kitchen staff with basic food prep tasks when needed. Pack food orders and beverages properly. Ensure food is served hot, fresh, and in proper portions. 3. Cleanliness & Hygiene Maintain cleanliness of dining area, counters, and food service stations. Follow hygiene and safety protocols as per restaurant standards. Dispose of waste and assist in dishwashing if needed. 4. Team Support Cooperate with kitchen, cashier, and management staff. Refill supplies, restock napkins, sauces, utensils, etc. Assist in opening and closing duties. Qualifications & Skills: Prior experience in food service is a plus, but freshers are welcome. Good communication skills in English and local language. Friendly attitude and a team-player mindset. Ability to work under pressure and multitask. Basic knowledge of food hygiene and service etiquette. Job Type: Full-time Pay: ₹13,000.00 - ₹18,232.15 per month Benefits: Food provided Paid time off Schedule: Day shift Rotational shift Work Location: In person

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry& bakery. Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in pastry. Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in pastry - Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Person Sofiya Sayyed SG OASIS Interested candidates can share their resumes on sofiyaoasis@gmail.com

Key Responsibilities: Should be from HORECA Sales experience to acquire clients of Hotel, restaurants, etc. Should have experience in FMCG or Beverage industry. Should have good client relation with all 5 star ,4 star hotels, restaurants, Bars, Pubs & Fine dines. Strive to build and maintain strategic long-term relationships with high volume clients to accomplish high growth and long term company objectives. Should have experience for distributor handling. should know the outlets, retail shops, shop keepers, high end restaurants and bars, entertainment places, etc. where our product should be available. Well-groomed as will have to meet with Management team of Big Elite class restaurant and hotel chain for the tie-ups. Interact regularly with the clients to ensure a committed and partnership-based relationship. Maintain MIS reports for stocks, cash, credit, sales etc. Should have strong hands on Excel & Power point. Should have his/her own vehicle Reports preparation. Soft skills: Good communication: to deal with the distributors and the company supervisors on day-to-day basis. Good distributer network: Appointing new distributers, preparation of proposal and basic negotiation skills. Good relationship skills: to maintain good and business relationship with trade he deals with and to be a good team player. Leadership skills: he has to be a self starter ,acumen in business development and should show strong willingness to develop business. Additional Perks and Benefits: TA/DA & Sales Incentives If Interested so kindly share your CVs on below given email ID or forward this email to relevant who is meeting the criteria. Kindly share your CV with CTC, Expected CTC and Notice Period to Benoy.purkait@bisleri.co.in

Designation - Waiter Qualification - Diploma / B.sc Hotel management Experience - 0 to 5 years Location - Dubai Salary - 1500 AED to 2000 AED Free Food, Accommodation,Transport Visa Type - Direct Employment Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo-2 4.Educational document photocopy contact HR - 7200189717 Perks and benefits Free Food and Accommodation.

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry& bakery. Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in Bread / Brownie Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in Bread and Brownie- Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Interested Candidates kindly share your resume on poonamoasis@gmail.com

We are SHAWARMA DADDY Restaurant Ernakulam. We are looking for staff for the following position in all our branches in Ernakulam. CAPTAIN Food and accommodation will be provided. Those with and without work experience should contact us. We will provide salary commensurate with experience.. Job Type: Full-time Pay: From ₹20,000.00 per month Benefits: Flexible schedule Food provided Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Overtime pay Performance bonus Ability to commute/relocate: Kakkanad, Kochi, Kerala: Reliably commute or planning to relocate before starting work (Preferred) Work Location: In person

Role & responsibilities Cake & Pastry experience is mandatory Preferred candidate profile Gender- Male 2+ yrs of expereince Perks and benefits 4.5 LPA CTC Contact shobhabvots@gmail.com 7406374449

We are hiring Restaurant Staff for "All Seasons Restaurant". 1. Restaurant Captain -5 2. Steward/ Waiter -5 3. Restaurant Manager - 1

Responsibilities: * Manage staff scheduling & training * Oversee restaurant operations & finances * Ensure customer satisfaction * Collaborate with marketing team on promotions * Maintain high standards of cleanliness & safety Food allowance

Job Summary: We are seeking a dynamic and results-oriented HoReCa Sales Executive to develop and manage sales within the Hotel, Restaurant, and Caf sector. This role involves identifying new business opportunities, maintaining strong client relationships, and driving product penetration in the HoReCa channel. Key Responsibilities: 1. Client Acquisition & Onboarding Identify and approach potential clients such as hotels, restaurants, cafes, caterers, and QSRs. Conduct meetings, product presentations, and sampling sessions to drive interest. Successfully close new business deals and onboard clients. 2. Product Promotion & Custom Sales Pitches Showcase Chhedas product offerings to key decision-makers (chefs, F&B managers, procurement heads). Customize sales pitches to align with specific client requirements and menu needs. 3. Sales Target Achievement Meet and exceed monthly and quarterly sales targets through direct sales and channel partnerships. Maintain a well-managed sales pipeline and regularly update conversion metrics. 4. Relationship Management Foster long-term relationships with clients to ensure repeat business and upselling opportunities. Handle post-sales queries, service issues, and client feedback promptly and professionally. 5. Deal Negotiation & Closure Negotiate pricing, volumes, and terms to ensure mutually beneficial agreements. Ensure that all deals are well-documented and adhere to company policies. 6. Market Analysis & Strategy Input Stay updated on market trends, competitor activities, and customer preferences. Provide insights to the sales and marketing teams to enhance strategies and product offerings. 7. Operational Coordination Collaborate with logistics, supply chain, and warehouse teams to ensure timely and accurate deliveries. Resolve any delivery-related challenges to ensure client satisfaction. 8. Promotional Activities Plan and execute on-site demos, sampling drives, and product activations. Customize promotional efforts based on segment needs and regional opportunities. 9. Reporting & Documentation Maintain accurate records of sales activities, client interactions, and feedback using Sales Applications or Excel. Submit regular performance and pipeline reports to management. Qualifications & Requirements: Education: Bachelor’s degree in Business Administration, Hospitality Management, or a related field. Experience: Minimum of 3 years of experience in HoReCa or institutional sales, preferably in FMCG or the F&B sector. Demonstrated success in developing and managing client relationships within the HoReCa channel. Industry Knowledge: Deep understanding of the HoReCa ecosystem, including procurement practices and operational workflows. A well-established network within the industry is a strong advantage. Skills: Strong sales acumen with a track record of meeting or exceeding targets. Excellent communication, negotiation, and interpersonal skills. Ability to influence and engage decision-makers effectively. Technical Proficiency: Proficient in Microsoft Office (Excel, Word, PowerPoint). Familiarity with sales tracking tools and ability to manage organized reporting.

Assisting the Manager in Operations and running of the full restaurant. Have to be good at organizing, good communication skills and dedicated to the work. Should be good at problem solving and staying composed in high pressure situations. Morning Shift timings - 6:00 am - 3:30 pm Job Type: Internship Contract length: 3 months Pay: From ₹10,000.00 per month Schedule: Morning shift Weekend availability Ability to commute/relocate: Versova, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred) Shift availability: Day Shift (Required) Work Location: In person

Staffs required for CLoud kitchen chain

Job Description JOB PURPOSE Exceed guest expectation in first attempt. EXECUTIVE RESPONSIBILITIES & EMPOWERMENT KEY OPERATIONAL RESPONSIBILITIES Financial Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Operational Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. Liaise with Restaurant Managers to facilitate service delivery and ensure standards are maintained. Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes. Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Ex Chef. Organise rosters for casual, agency and section staff as per guidelines set by Chef. Promote an environment of team work to facilitate the achievement of department and Accor objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services. Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. Training coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions. Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members. Ensure proper collation and storage of all galley equipment and accessories. Conduct regular operational and sanitation inspections of all kitchen areas. Ensure garbage separation standards are enforced throughout the kitchen. Plan and execute any special menus as directed by the chef. Provide accurate feedback at all times to the chef. Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment. Follow-up on the daily requisitions from all kitchen outlets. Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly Business plan /Analysis To be aware of budgets and have handle on sales. Plan cost effective proposal for banquets. Team Management To ensure decision making process is transparent and fair. General Duty Should have a thorough knowledge of menus, recipes and preparation. To ensure the ongoing and scheduled training of all galley employees Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team Should be able to manage his team Should be able to analyse issues and have the temperament to deal with it with in company guide lines.

Company : Worlder TEAM Pte. Ltd. Location: Thanjavur Duration: 6-month Internship Stipend: ₹15,000/month Languages: Proficiency in Tamil and English is required Eligibility: Candidates must be residents of Thanjavur District, Ready to join immediately (preferred) Company description : Worlder TEAM is a startup founded by four doctorates and a project manager from Carnegie Mellon University, one of the top universities in engineering and technology-based in the United States. Our company is on a mission to create a groundbreaking platform that empowers small and medium-sized enterprises (SMEs) to effortlessly expand their businesses globally, as outlined in our mission statement, "Create a platform that takes SMEs global effortlessly." Your role: Participate in conducting training sessions for the restaurant staff on how to use Worlder’s suite of products and tools effectively. Ensure the team understands product features and troubleshooting basics Oversee test sessions to monitor application performance in a real-world environment Assist in identifying any operational issues or user experience challenges Help the restaurant team with translating communication materials and feedback between Tamil and English to ensure clear understanding Act as a liaison between the business strategy team and the restaurant team for smooth communication and feedback collection Gather detailed feedback from the restaurant staff and owner regarding application usability, features, and any challenges faced Prepare and submit daily summarizing test session outcomes, feedback, and any incidents Highlight key insights and recommendations for product improvement Requirements: Fluent in both Tamil and English Familiarity with the local culture, language, geography and business environment Fresh graduate or final-year student pursuing graduation, preferably in business, technology, or related fields Basic understanding of tech based applications Strong communication and organizational skills to manage training, feedback collection, and reporting Benefits : Fully remote working with laptop provided. Entry into an early stage tech startup. Work experience in an innovative and fast paced startup environment. Space for growth and leadership opportunities. Job Types: Full-time, Internship Contract length: 6 months Pay: From ₹15,000.00 per month Benefits: Work from home Schedule: Fixed shift Monday to Friday Morning shift Application Question(s): Are you Well knowledge in local culture, language, geography and business environment? Location: Thanjavur, Tamil Nadu (Required) Work Location: In person

Responsibilities: Cleaning and maintaining dining areas, kitchen, and washrooms Ensuring tables, chairs, floors, and utensils are sanitized Emptying trash bins regularly Supporting kitchen and service staff with cleanliness tasks Following hygiene and safety standards Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Schedule: Day shift Morning shift Work Location: In person

Job description Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Shift Handling Taking care of opening, mid, and closing shifts. Managing opening and closing of the caf. Team Handling Handling a team of 5-6 members. Training the team members. Cafe Management Handling the inventory of the caf. Cash handling. Maintaining the checklist of the cafe as per company guidelines. Customer interaction and order taking. Desired Candidate profile Required Knowledge, skills and abilities Communication Skills a. Candidate is able to talk fluently in Hindi & English b. Good listener 2. Flexibility a. Open for transfers b. Open for any shift timings c. Open for cleaning, utensils, and brooming cafe. 3. Experience with the QSR industry/F&B industry a. Has handled shifts independently. b. Inventory management 4. Customer Handling a. Handling customer queries and resolving them. b. Promoting a positive and healthy environment to customers. Perks and Benefits Chaayos provides you with the following: 1. Aggressive growth plan 2. Appreciation and incentives 3. Discounted employee meals 4. Child Shagun Policy 5. ESIC/ Term Life Insurance Policy 6. Eligible for Employee Provident Fund

Responsibilities: Cleaning and maintaining dining areas, kitchen, and washrooms Ensuring tables, chairs, floors, and utensils are sanitized Emptying trash bins regularly Supporting kitchen and service staff with cleanliness tasks Following hygiene and safety standards Location: Shree Khodiyar Kathyawadi Dhaba, Kalsar Chokdi, Udwada. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹18,000.00 per month Schedule: Day shift Morning shift Work Location: In person

Pro actively contact prospective guests, welcome them to hotel, restaurant, spa, ensure their service needs and concerns are met, to remain in contact and elicit reviews. To cross and upsell, concierge services . To engage with prospective and past guests on social media platform, encourage repeat business and referrals. Job Types: Full-time, Permanent Pay: ₹14,304.32 - ₹27,352.40 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Performance bonus Language: English (Required) Work Location: In person Speak with the employer +91 9011071945

Key Responsibilities: 1. Customer Service: o Greet customers as they arrive and assist them in processing their orders. o Answer questions regarding menu items, prices, and promotions. o Handle customer concerns or complaints in a professional and courteous manner, ensuring customer satisfaction. 2. Transaction Processing: o Accurately process customer orders and payments, including cash, credit, or debit card transactions. o Issue receipts, refunds, and change as necessary. o Maintain an accurate cash drawer, ensuring all transactions are recorded properly. 3. Cash Handling & Reporting: o Count money in the cash register at the beginning and end of shifts to ensure amounts are correct. o Balance cash drawer and prepare cash deposits, ensuring that all financial transactions are accurately recorded and reported. 4. Order Management: o Ensure that orders are processed in a timely manner and that food or beverages are delivered to customers in accordance with restaurant procedures. o Communicate effectively with the kitchen and service team to ensure a seamless dining experience for guests. 5. POS System Operation: o Operate the restaurant’s Point of Sale (POS) system to input orders, process payments, and issue receipts. o Troubleshoot POS system issues as they arise and report technical problems to management. 6. Maintain Cleanliness & Organization: o Keep the cashier station clean, organized, and well-stocked with necessary supplies (e.g., receipt paper, pens, etc.). o Ensure the front-of-house area is neat, tidy, and welcoming for customers. 7. Teamwork & Collaboration: o Work closely with waitstaff, kitchen staff, and management to ensure smooth service flow and high guest satisfaction. o Assist other staff members during busy times, such as running orders to tables or helping with general tasks. 8. Promotions & Upselling: o Inform customers of daily specials, promotions, and new menu items. o Upsell and suggest additional items to enhance customer experience and increase sales. Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Provident Fund Schedule: Day shift Work Location: In person

We are looking for customer-service oriented to fill the Steward role supporting our food service operations. You will be responsible for maintaining cleanliness and providing prompt service across restaurants. Send CV to 9567010603 Responsibilities: Set dining tables with linens, place settings and decorations before meals Greet customers, present menus, make recommendations and take food/drink orders Serve food and beverages to patrons in a timely, polite manner Clear and clean tables after patrons finish dining; reset for next group Wash, sort and polish dishes, glassware and utensils after use Stock service stations, maintain supplies inventory; inform manager of reordering needs Assist with various tasks to prep and breakdown for catering events Job Types: Full-time Pay: ₹12,000-15,000 Benefits: Food provided Accommodation Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Ability to commute/relocate: Kozhikode, Kerala: Reliably commute or planning to relocate before starting work (Required) Willingness to travel: 100% (Preferred) Work Location: In person

Job Description A person who is self-motivated who can go a few extra miles for the growth of the business. Candidates with experience and knowledge in all traditional Indian sweet making such as ladoos, barfi, kalakand, besan, rasgulla, gulab jamun, barfin, jilebi, mysore pak, snacks and bulk food for functions catering food preparation are preferred. Key responsibilities: Introduce new products. Plan menu and costing Responsible for carrying out the full range of cooking tasks, from preparing authentic Indian food and bread from scratch to the production of traditional sweets and snack products. Seasoning food during cooking, adding gravy sauces, and garnishing baked bread in the tandoori oven Potion food and place them on the plate. Maintaining and monitoring the quality of dishes from basic preparation till it goes to the customer. storing food in temperature-controlled facilities Prepare food by following best food handling practices, ensuring food safety and hygiene regulations are strictly followed. To supervise and train kitchen staff and advise them on cooking procedures. Is responsible for the ordering and storing of all stock required for the ‘Kitchen’. Is responsible for the daily checking of all incoming “kitchen’ stock and must ensure that receipts are signed off accordingly. Is responsible for training and mentoring new ‘Kitchen’ staff and general on-going training as the need arises. Is responsible for maintaining a high level of staff professionalism. This includes correct uniforms, general presentation, personal hygiene, and encouraging the “right” attitude for the staff’s respective positions. Shall maintain the kitchen of a restaurant to an excellent hygiene standard as per ‘Hygiene Certification’ status. Additional Information; The position will require weekend work. Public holidays and some split shifts Must have worked in a similar industry. to make all Indian Sweet Snack items as per requirements from shops. To make all special sweet snack items as required for various Indian festivals. Decorate items where required. Check and advise supervisor/manager for ingredients required. You must have knowledge and expertise to use all Indian Sweets snacks making equipment tools etc. If this sounds like you, Please click Apply Now!!! Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Morning shift Rotational shift Weekend availability Experience: total work: 1 year (Preferred) Work Location: In person