Job Title: Waiter/Waitress Location: St. George Gourmet Job Type: Full-Time About St. George Gourmet: Join our passionate team at St. George Gourmet, a premier dining destination dedicated to delivering unforgettable culinary experiences. Situated in the heart of the city, our restaurant is renowned for its exquisite gourmet cuisine, exceptional service, and elegant ambiance. We pride ourselves on our commitment to quality and the art of hospitality. Job Summary: We are looking for a professional and enthusiastic Waiter/Waitress to ensure our guests receive the best dining experience possible. You will be the face of St. George Gourmet, embodying our values of service excellence and culinary passion. This role involves direct interaction with customers, taking orders, serving food and beverages, and providing a memorable experience to our patrons. Responsibilities:Greet and escort customers to their tables.Present menu and provide detailed information when asked (e.g., about portions, ingredients, or potential food allergies).Prepare tables by setting up linens, silverware, and glasses.Inform customers about the day’s specials, offer menu recommendations upon request.Take accurate food and drinks orders using order slips or through verbal communication.Serve food and drink orders efficiently and accurately, including the preparation of specialty beverages.Check dishes and kitchenware for cleanliness and presentation and report any problems.Arrange table settings and maintain a tidy dining area.Deliver checks and collect bill payments.Carry out additional tasks as needed to meet the team, guests, and restaurant needs. Requirements:Proven work experience as a Waiter or Waitress.Hands-on experience with cash register and ordering information system (e.g., Revel POS or Toast POS).Basic math skills.Attentiveness and patience for customers.Excellent presentation skills.Strong organizational and multitasking skills, with the ability to perform well in a fast-paced Job Type: Full-time Pay: ₹16,000.00 - ₹18,000.00 per month Benefits: Food provided Schedule: Day shift Evening shift Fixed shift Night shift Experience: total work: 1 year (Required) Work Location: In person

Hiring: Restaurant Captain – Chola Restaurant, Porur, Chennai We're on the lookout for a smart and energetic Restaurant Captain to lead the floor with a smile! Key Responsibilities Greet and seat customers with a warm, friendly attitude Take and confirm customer orders accurately Guide guests through the menu and recommend popular items Coordinate with kitchen & service staff to ensure smooth operations Handle customer feedback and ensure every guest leaves happy Maintain cleanliness and high service standards at all times Skills Required Excellent interpersonal & communication skills Good menu knowledge – Biryani, Chinese, Snacks & Beverages Ability to lead a small service team Prior experience in restaurants preferred Location: Porur, Chennai Timings : Full-time (Rotational Shifts) Salary : 18000 to 20000 Based on Experience + Food + Incentives To Apply: Call 98416 18639 Join us and be the face of Chola Restaurant – where food meets passion! Job Types: Full-time, Permanent, Fresher Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Leave encashment Life insurance Schedule: Day shift Rotational shift Supplemental Pay: Performance bonus Shift allowance Work Location: In person Expected Start Date: 11/06/2025

Food delivery - Parcel 1-6 km delivery radius Fuel amount return No advance money to be submitted Uniform and bags will be provided by company 1 weekly off AC resting place in restaurant Job Types: Full-time, Permanent, Fresher Pay: ₹16,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Life insurance Provident Fund Schedule: Evening shift Fixed shift Monday to Friday Morning shift Rotational shift Weekend availability Supplemental Pay: Commission pay Performance bonus Yearly bonus Work Location: In person

Accurately handle cash, credit, and debit card transactions using the point of sale (POS) system. Issue receipts, refunds, or change accurately. Balance the cash register at the beginning and end of each shift. Order Processing: Take customer orders for dine-in, takeout, or delivery with accuracy and efficiency. Communicate orders to kitchen staff clearly and ensure prompt service. Cleanliness & Organization: Maintain a clean and organized cash register area. Restock condiments, napkins, utensils, and other supplies as needed. Ensure menus and promotional materials are up to date and neatly displayed. Coordination & Support: Collaborate with kitchen and serving staff to ensure smooth operations. Assist with packaging takeout orders and delivering food to tables when needed. Support opening and closing procedures of the restaurant. Job Type: Full-time Pay: ₹8,086.00 - ₹12,417.37 per month Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. 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. Attends and participates in all pertinent meetings. 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 Details Job title Chef de Cuisine - Modern Indian Position Type Full Time Job ID 25094144 Additional Info Career area Food and Beverage & Culinary Location(s) Courtyard Mumbai International Airport 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.

Know how to run a floor, lead a team, and keep guests smiling? We want a sharp Restaurant Captain to take charge at our Bandra Outlet of Bombay Taco Co (we serve Mexican food with a Desi Twist)(6-day a week action & Free food come with the job). Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Application Question(s): Stays within commuting distance to Bandra Language: English (Required) Work Location: In person

Food & Beverage Sales Executive 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. The Food & Beverage Sales Executive is responsible for proactively soliciting and managing restaurant sales-related opportunities. He / she actively up-sells each business opportunity to maximize revenue opportunities through in-house as well as hot zone sales efforts and achieves personal and team related revenue goals. This role is responsible for driving customer loyalty by delivering service excellence throughout each customer experience, providing service to customers in order to grow the business. What will I be doing? As the Food & Beverage Sales Executive, you will be responsible for performing the following tasks to the highest standards: Work collaboratively with the Sales & Marketing department to generate opportunities for new business. Build and strengthen relationships with existing and new customers to enable future bookings, including in-house promotions, sales calls, entertainment and an active involvement in restaurant service during peak hours. Develop relationships within the community to strengthen and expand customer base for restaurants’ sales opportunities. Manage and develop relationships with key internal and external stakeholders. Drive in-house capture ratio by working closely with the Marketing Communications department to establish promotions. Actively be around in the hotel public areas to engage with guests and generate additional business. Develop, plan and execute all Food & Beverage promotions with the Operations and Commercial departments for both internal and external communications related promotions. Be an ambassador for the Dining Club Program, communicate and support the Sales team by driving sales and obtaining feedback on the program. Explore opportunities for hosting social events such as birthday parties, secretary parties and networking events in order to maximize revenue. Work with the Marketing Communication department on restaurant related promotional activities for hot zones near the hotel. Partner with Sales and Marketing Account Managers to visit potential accounts and drive restaurant business. Attend social functions in order to meet new business opportunities. Use negotiating skills and creative selling abilities to create additional restaurant business. Execute and support the operational aspects of business booked. Understand and create awareness of promotional activities of competition. Understand the overall market competitors’ strengths and weaknesses, economic trends, supply and demand, etc. and know how to sell against them. Close the best opportunities for the property based on market conditions and property needs. Monitor same day selling procedures to maximize restaurant revenue. Gain understanding of the property’s primary target customer and service expectations, serving customers by understanding their business, business issues and concerns. Act as the guest service role model for the restaurants, set a good example of excellent customer service and create a positive atmosphere for guest relations. Execute exemplary customer service to drive customer satisfaction and loyalty by assisting customers and ensuring their satisfaction before and during their visit. Service customers in order to grow restaurant business. Meet with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. During peak hours, help to execute service delivery in outlets to ensure excellent service from point of entry to departure. Set a positive example for guest relations. Interact with guests to obtain feedback on product quality and service levels. Provide services that are above and beyond for customer satisfaction and retention. Serve customers by understanding their needs and recommending appropriate features and services that best meet their needs and exceed their expectations. Work with the Hostess team to control and monitor restaurant reservation system and maintain restaurant database. Carry out other restaurant sales related responsibilities. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? A Food & Beverage Sales Executive 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: Minimum 2 year of experience in a related field. High School diploma or GED. 2 years of experience in Food & Beverage, Sales, Marketing, Guest Services, or related professional area / 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major with no work experience required. Professional demeanour exhibiting behavioural styles that convey confidence and command respect from others, making a good first impression in alignment with the hotel’s values. Adaptability in maintaining performance level under pressure or when experiencing changes or challenges in the workplace. Drive results by setting high standards of performance for self and / or others, assuming responsibility for work objectives, initiating, focusing, and monitoring the efforts of self and / or others towards the accomplishment of goals, proactively taking action and going beyond what is required. Build and contribute to the team by leading and participating as a member of the team, moving towards the completion of common goals while fostering cohesion and collaboration among team members. Interact with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships. Develop and sustain relationships based on an understanding of customer needs and acting consistently. Understand and utilize professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function specific work challenges. Ensure that efforts serve sales objectives, maximizing the productiveness of interactions by monitoring and building on customers’ cues. Support the Food & Beverage operation by engaging customers during visits in the restaurants, seeking and taking appropriate actions on customer feedback and taking responsibility for customer satisfaction and loyalty. Able to use basic computer hardware and software (e.g., personal computers, word processing software, internet browsers, etc.). Able to read and understand work related documents. Able to communicate effectively in writing as appropriate for the needs of the audience. 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!

FOOD & BEVERAGE SERVED AT RESTAURANT AND ROOM SERVICE ALSO. Job Type: Full-time Pay: ₹8,086.00 - ₹15,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Work Location: In person

Additional Information Job Number 25094102 Job Category Food and Beverage & Culinary Location Le Meridien Gurgaon Delhi NCR, Sector 26, M.G. Road, Gurgaon, Haryana, India, 122002 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employee's progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings. 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.

Head Chef_ Reputed Group's Chain of Restaurants If meeting the criteria, please share your CV to Email: jagannaath@kamms.net Position:Head Chef_ Reputed Group's Chain of Restaurants Position Type: Full Time- Permanent Experience: Min 5 years Base Location: Chennai ( Prefer local candidates) Mode: Office Reporting to :CEO Role Summary: To lead the kitchen operations of Group with passion, innovation, and precisionbringing together modern caf concepts, authentic South Indian flavors, interactive live counters, and guest-centric culinary experiences. Key Responsibilities: Culinary Leadership & Strategy Lead all aspects of the kitchen function across outlets, reporting directly to the CEO. Conceptualize, develop, and launch modern caf-style menus with South Indian roots and contemporary caf offerings. Set up new kitchens and live counters with a focus on display cooking and guest engagement. Kitchen Setup & Standardization Oversee the design, layout, and commissioning of new kitchen setups, including display and live counter spaces. Define and implement kitchen operating procedures, prep guides, presentation standards, and recipe costing. Team Development & Training Recruit, train, and develop vibrant culinary teams capable of delivering consistent quality and live guest interactions. Create a learning culture with structured skill development and performance monitoring programs. Guest Interaction, Brand Representation & Vibrant Culture Creation Act as a brand ambassador who leads from the front-engaging with guests during live counters, chefs tables, and special culinary events, creating memorable interactions. Foster a culture of vibrancy in the kitchen and front-of-house by inspiring energy, enthusiasm, and passion across the team. Champion open kitchen theatrics that celebrate the cooking process enhancing the sensory experience for every guest. Curate visually striking and contemporary plating styles that align with the modern caf aesthetic and social media appeal. Lead by example in creating a welcoming, upbeat environment that reflects the energetic spirit of restaurants. Quality, Safety & Hygiene Ensure compliance with FSSAI standards and internal SOPs related to food safety, hygiene, and kitchen cleanliness. Maintain high-quality control over raw materials, cooking practices, and final output. Innovation & Seasonal Menu Curation Introduce seasonal, festive, and innovation-driven menus tailored for evolving customer tastes and trends in caf culture and artisanal coffee. Collaborate with barista and beverage teams to pair caf-style dishes with curated drinks and coffees. The duties and responsibilities outlined in this job description are not exhaustive and may be subject to change as deemed necessary by the Company. Employees are expected to perform any other related duties as assigned by their supervisor or management, which may include additional tasks outside the scope of the primary job functions. Qualifications: Degree or Diploma in Culinary Arts, Hotel Management, or equivalent. 5+ years of progressive culinary experience, with at least 2 years in a Head Chef role. Proven experience in modern cafs, bistros, or QSRs with live kitchens and open-counter formats. Strong expertise in South Indian cuisine with a flair for contemporary presentation and fusion twists. Ability to engage with guests and represent the brand at food showcases, events, and social platforms. Vibrant personality with strong leadership and communication skills. Passionate about food innovation, customer experience, and team development. Comfortable in high-energy, guest-facing kitchen environments. • Entrepreneurial mindset with a structured approach to systems and scalability ** Minimum 5 years of work experience in QSR, Caf, Bistros, Star Hotels. **

SUMMARY Job Title: Hospitality Manager Location: Kolkata Responsibilities: Supervise all food and beverage operations at multiple sites while adhering to budgetary guidelines. Establish marketing experience centers at new locations. Review and submit monthly reports to the sales team, including project-wise stocks, guest history, breakage, and monthly closing stocks. Oversee daily expenses, housekeeping, maintenance, and concierge services. Maintain marketing offices to high standards. Ensure consistent and exceptional guest services across all levels. Select and deploy guest relations executives and F&B teams for marketing offices and experience centers. Conduct regular staff meetings and training sessions to uphold service quality. Prepare and obtain approval for operational and fixed cost budgets for the marketing office. Analyze financial performance and implement cost-saving measures without compromising service quality. Monitor and supervise the team and subordinates. Uphold safety, quality, hygiene, and cleanliness standards in compliance with regulations. Implement value engineering in food menus and ensure real-time menu upgrades. Maintain an asset list and oversee office pantry and kitchen maintenance. Conduct due diligence and audits of lounges and experience centers. Develop standard operating procedures and guidelines for all experience centers and kitchens. Prepare monthly budget versus actual expense sheets and monthly management information system reports. Track monthly expenses, including fixed, operational, and overhead costs. Maintain seamless coordination with maintenance teams for repairs, upgrades, and routine inspections. Requirements Requirements: Proven experience in hospitality management Strong leadership and organizational skills Excellent budgeting and financial analysis abilities Knowledge of safety and hygiene regulations Effective communication and team management skills Experience: 5+ years of experience in the hospitality industry

Responsibilities: * Manage restaurant operations: staff, menu, finances. * Collaborate with marketing team on promotions & events. * Ensure guest satisfaction through exceptional service. Food allowance

Commis Chef - Aliens Hub Location: Aliens Hub, Hyderabad Department: Hospitality / Food & Beverage Reports to: Admin Manager / General Manager Employment Type: Full-Time About the Role Aliens Hub is seeking a talented and experienced Multi-Cuisine Chef to join our on-site hospitality team. As part of our luxury township, you will play a key role in delivering exceptional culinary experiences to residents and guests. The ideal candidate will have a strong command over Continental, Chinese, and Indian cuisines, along with high standards of taste, hygiene, and presentation. Key Responsibilities Prepare and present a wide range of dishes, including Continental, Chinese, and Indian cuisine. Ensure consistent food quality, hygiene, and plating aesthetics. Customize dishes based on guest preferences and dietary requirements. Manage kitchen inventory and coordinate timely procurement of ingredients. Lead and train kitchen staff to ensure efficient day-to-day operations. Assist in menu planning and provide catering support for resident events or special occasions. Work Schedule Working Hours: 11:00 AM to 8:00 PM Working Days: Tuesday to Sunday Weekly Off: Monday Requirements Education: Diploma or Degree in Hotel Management (BHM or equivalent). Experience: 2 to 7 years in a professional kitchen environment (hotel, restaurant, catering, or residential hospitality). Proficiency in Continental, Chinese, and Indian cuisine. Strong leadership skills and ability to manage kitchen operations. Knowledge of food safety, hygiene, and sanitation protocols. What We Offer Competitive salary based on experience. Complimentary on-site meals. A professional and supportive work environment within a luxury residential setting. Long-term growth opportunities with Aliens Group.

Maintaining Cost of Goods sold as per the defined budgets. Being present in the customer areas during shift hours to meet the patrons, assist and address their concerns Conducting training's and certifications for all the team Required Candidate profile Ensuring all the inventory processes are followed in managing the consumable and non-consumable items Ensuring delivery of training's as per the plan from all the stakeholders including self. Perks and benefits Best in the Industry

Monarch Group of Hotels hotelsmonarch.com is looking for Hotel and Restaurant Staff at Sri City, Andhra Pradesh Location in all departments like Housekeeping, Front Office, Food & Beverage Service and Restaurant Kitchen on various levels. 9321989459

Company Description Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment. Key Responsibilities: Assist the Executive Chef in planning and directing food preparation and culinary activities. Supervise and coordinate the kitchen team during food preparation and service. Ensure dishes are prepared and presented to hotel standards. Monitor kitchen operations to maintain food quality, freshness, and consistency. Train, mentor, and develop junior kitchen staff. Ensure compliance with food safety, hygiene, and sanitation regulations. Manage kitchen inventory and food cost control. Participate in menu development and costings. Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence. Ensure a clean, organized, and efficient kitchen workspace. Address and resolve any kitchen or food-related issues promptly. Stay updated with culinary trends and new techniques. Qualifications Education: At least a high school or vocational diploma.  Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).  Foreign Language: At least intermediate level English.  Courses and Training: Prior attendance in courses and seminars in the related field.  Computer Literacy: Basic computer applications.  Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Additional Information Specific Responsibilities: Meets and exceeds each guest’s highest expectations for delivery, presentation and taste. Professionally develops sous chef team and line employees. Oversees everyday operations of the kitchen and communicates the EC’s message daily. Directly responsible for the efficiency of the kitchen utility staff on all shifts. Works to motivate staff in their best efforts and keeps staff morale high. Works with EC on controlling food and labor costs. Ensures a sense of urgency and ownership amongst all staff for all service periods. Evaluates menus constantly to keep them fresh, up-to-date, and exciting. Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept. Constantly looks to improve things, solve problems; never steps back or becomes complacent. Respects staff supervised, peers, management, and ownership Oversees and enforces processes for kitchen organization, cleanliness, and maintenance. Exhibits a positive, friendly attitude with staff and guests. Reads guest surveys, adjusts accordingly as issues arise. Assist Events Dept. with winning business, providing service, driving revenue. Meets with vendors to purchase new items, explores best pricing. Other duties as assigned by your supervisor or manager.

Summary You will be responsible to provide an excellent and consistent level of service to your customers. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Bakery & Pastry skills / good hygiene knowledge

Job Title: Barista Location: Hyderabad, Telangana Industry: Food & Beverage / Hospitality Restaurant Type: Turkish Cuisine – Café & Bakery Employment Type: Full-time Shift: Rotational Shifts (Morning / Afternoon / Evening) Job Summary: We are seeking a passionate and skilled Barista to join our newly opened Turkish restaurant in Hyderabad. The ideal candidate will have a flair for coffee brewing, strong customer service skills, and a genuine interest in Turkish culture and beverages, including traditional Turkish coffee and tea. Key Responsibilities: Prepare and serve a variety of coffee-based drinks, including Turkish coffee , espresso, cappuccino, latte, etc. Brew and serve traditional Turkish teas and other specialty beverages. Engage customers with a friendly and positive attitude, providing product recommendations when needed. Maintain cleanliness and organization of the barista station and service area. Ensure compliance with health and safety regulations at all times. Handle POS (Point of Sale) transactions accurately and efficiently. Monitor inventory levels of coffee beans, milk, tea, and barista supplies; report shortages in a timely manner. Assist in setting up and closing down the beverage counter as per operational procedures. Support the restaurant team during busy hours with general assistance as needed. Requirements: Proven experience as a Barista or in a similar customer-facing beverage role (Turkish coffee knowledge is a plus ). Basic understanding of coffee machines and brewing methods. Good communication and interpersonal skills. Pleasant personality with a passion for hospitality and customer service. Ability to multitask and work in a fast-paced environment. Flexible to work in rotational shifts, including weekends and holidays. Preferred: Candidates with experience in Turkish or Mediterranean cuisine establishments. Education & Experience: Minimum High School / Diploma in Hospitality or related field. 1–2 years of experience in a barista role preferred. Training will be provided for traditional Turkish brewing techniques if needed. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹35,000.00 per month Benefits: Health insurance Life insurance Provident Fund Schedule: Evening shift Morning shift Night shift Work Location: In person

Greetings of the day from Naveen Merico Engineering Co! We are in search for an office peon. The job responsibilities are mentioned below: - Making and serving tea/coffee - Taking orders of visitors/guests and ordering the material from restaurant/app - Being well-dressed and presentable - Do basic housekeeping and cleaning work at office - Other miscellaneous office tasks Mandatory Requirement: - Lives nearby office location (15-20 mins) - Age should be 35+ - Well dressed and presentable always - Should be able to serve food and refreshments in a professional manner Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹15,000.00 per month Schedule: Day shift Fixed shift Work Location: In person

Location: South Bombay Employment Type: Full-time Working Hours: Flexible, based on requirements Job Description: We are looking for a highly organized and resourceful Personal Assistant (PA) to assist with both personal and administrative tasks for a family based in South Bombay. The ideal candidate should be proactive, detail-oriented, and capable of handling multiple responsibilities efficiently. Key Responsibilities: Handling visa applications and travel bookings (flights, hotels, etc.). Managing errands and calendar scheduling. Overseeing LIC/insurance renewals and financial documentation for the family. Handling documentation and ensuring records are maintained. Answering and managing phone calls professionally. Booking movie tickets, restaurant reservations, and social events. Managing credit card bills and payments. Assisting with personal boarding and related tasks. Requirements: Prior experience as a Personal Assistant/Executive Assistant is preferred. Strong organizational and time-management skills. Proficiency in English and Hindi (spoken & written). Ability to handle confidential information with discretion. Tech-savvy with knowledge of online bookings, emails, and documentation tools. Based in or willing to relocate to South Bombay. Job Type: Full-time Pay: Up to ₹40,000.00 per month Schedule: Day shift Application Question(s): Are you located in South Bombay? Can you join immediately? Language: English (Required) Work Location: In person

An Executive Chef, also known as a Chef de Cuisine or Head Chef, is the leader of a professional kitchen, responsible for all aspects of the back-of-house operation, including menu planning, staff management, quality control, and inventory management. They are the "chief executive" of the kitchen, overseeing everything from recipe creation to ensuring food safety and sanitation. Key Responsibilities: Menu Development & Creation: Executive Chefs are responsible for designing and developing menus, ensuring a balance of flavors, seasonal ingredients, and visual appeal according to RsN Hospitality. Kitchen Management: They oversee the daily operations of the kitchen, ensuring smooth workflow and efficient food preparation says RsN Hospitality. Staff Management: Executive Chefs hire, train, and supervise the kitchen staff, including sous chefs, line cooks, and other culinary personnel. Quality Control: They ensure all dishes meet the restaurant's standards for quality, taste, presentation, and food safety. Inventory Management: Executive Chefs are responsible for ordering and managing inventory of ingredients, equipment, and supplies, while minimizing waste and controlling costs. Health & Sanitation: They ensure the kitchen and surrounding areas are maintained in a clean, organized, and safe working environment, adhering to food safety regulations. Collaboration: Executive Chefs work closely with front-of-house staff and management to ensure seamless communication and a positive guest dining experience. Business Acumen: Executive Chefs are also expected to be business-savvy, understanding cost control, budgeting, and profit margins. Job Type: Full-time Pay: ₹40,000.00 - ₹80,000.00 per month Benefits: Food provided Paid time off Provident Fund Schedule: Rotational shift Work Location: In person

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotel service standards. Carry out any other duties as required by management. Job Type: Full-time Pay: ₹12,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotel service standards. Carry out any other duties as required by management. Job Type: Full-time Pay: ₹12,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotel service standards. Carry out any other duties as required by management. Job Type: Full-time Pay: ₹12,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person

We are a manufacturing firm which deals with manufacturing of Special Purpose Vehicles like Caravans, OverLanders, Vanity vans all over INDIA. We are now in search of Architect/ Interior Designer for : 1. Caravan Project 2. Restaurant 3. New Office Space. Min experience 1+ years Gender : Male/Female Pre-requisite: Good knowledge in SketchUp and AutoCad software or any 3D designing Software Salary range ₹10,000 - 30,000/- as per experience Work location- Awate Auto, Wakad, Pune. Job Type: Full-time Benefits: Cell phone reimbursement Schedule: Day shift Supplemental pay types: Yearly bonus Ability to commute/relocate: Pune, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Education: Bachelor's (Preferred) Experience: total work: 1 year (Preferred) Interior design: 1 year (Required) Speak with the employer +91 9922438767 Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Overtime pay Yearly bonus Work Location: In person