1982 Restaurant Jobs - Page 13

Job Title : Waiter / Waitress (Fresher) Location : Chennai Job Type : Full-Time Industry : Vegetarian Restaurant / Hospitality Job Summary : We are looking for enthusiastic and friendly individuals to join our team as Waiters/Waitresses at our vegetarian restaurant. No prior experience is required — training will be provided. If you have a positive attitude, enjoy helping people, and are eager to learn, we want to hear from you! Key Responsibilities : Greet guests politely and help them feel comfortable Provide menus and introduce dishes (training provided) Take food and drink orders clearly and pass them to the kitchen Serve food and beverages to tables accurately and promptly Clear used dishes and reset tables for the next guests Learn about our vegetarian menu and be able to answer simple questions Assist with cleaning and maintaining the dining area Follow hygiene and safety standards at all times Support other team members as needed Requirements : No prior experience needed – we will train you! Friendly attitude and good communication skills Willingness to learn and work as part of a team Neat appearance and good personal hygiene Ability to work flexible hours, including weekends and holidays Education : Minimum 10th pass (High school students or dropouts can also apply) walking: 10am-5pm Geetham Veg Restaurant - Velachery 51, Ganapathy Nagar, 150 Feet, Velachery Bypass Rd, Chennai, Tamil Nadu 600042. backside phoenix mall https://maps.app.goo.gl/jwNY4xtsbZUnRD2P6 contact: 07397222111 Job Type: Permanent Pay: ₹14,000.00 - ₹14,498.00 per month Benefits: Food provided Health insurance Life insurance Provident Fund Schedule: Fixed shift Supplemental Pay: Overtime pay Yearly bonus Work Location: In person

. Accurately measuring meal ingredients for the Chef de Partie. · Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. · Preparing basic salads and sauces as directed by the Chef de Partie. · Receiving deliveries and verifying that all ordered items have been delivered and are of good quality. · Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. · Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. · Performing basic cleaning duties and ensuring that workstations are properly sanitized. · Plating and presenting meal items as per the Chef de Partie’s instructions. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Education: Diploma (Preferred) Experience: Continental: 4 years (Preferred) Culinary: 4 years (Preferred) Work Location: In person

SUMMARY Banquet Supervisor As a Banquet Supervisor, you will be responsible for overseeing the setup, service, and breakdown of various banquet events, ensuring that guests receive top-quality service according to the hotel’s standards. You will lead the banquet service team, coordinate activities from setup to breakdown, and maintain high levels of guest satisfaction. Responsibilities: Oversee and coordinate all banquet event activities from setup to breakdown. Lead the banquet service team, assigning tasks and monitoring performance. Ensure that tables, linens, service stations, buffet lines, and equipment are properly arranged. Communicate effectively with the kitchen, bar, and event planners to ensure seamless service. Greet and interact with clients/guests to handle any requests or concerns during the event. Monitor food and beverage service, ensuring high levels of guest satisfaction. Ensure compliance with health, hygiene, and safety standards. Assist in training new banquet staff on service techniques and etiquette. Maintain detailed records of inventory, breakages, and post-event feedback. Assist with scheduling, timekeeping, and reporting to the Banquet Manager. Requirements Diploma or degree in Hospitality, Hotel Management, or a related field. 2+ years of experience in banquets or F&B operations (with 1+ year in a supervisory role preferred). Strong leadership and team management abilities. Excellent guest service and communication skills. Knowledge of event setups, service styles, and banquet protocols. Detail-oriented, well-organized, and able to multitask under pressure. Proficiency in MS Office and hotel software (PMS/F&B systems) is a plus. Physically fit able to stand long hours and assist with setup/tear-down when needed.

The Restaurant Captain is responsible for overseeing the restaurant’s daily operations, ensuring excellent customer service, and coordinating with the team to maintain high service standards. The role involves supervising waitstaff, handling guest concerns, and ensuring smooth service flow while maintaining hygiene and safety standards. Job Types: Full-time, Fresher, Internship Benefits: Flexible schedule Food provided Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Experience: total work: 1 year (Required) Work Location: In person

Prepare and cook a variety of Chinese dishes to high standards. Develop and test new recipes to enhance the menu. Supervise kitchen staff and delegate tasks efficiently. Ensure all dishes are prepared and presented in accordance with restaurant standards. Maintain cleanliness and organization of the kitchen at all times. Order and manage kitchen inventory, ensuring freshness and quality of ingredients. Ensure compliance with food safety and hygiene regulations. Job Type: Full-time Pay: ₹30,000.00 - ₹40,000.00 per month Work Location: In person

Job Summary: The Restaurant Cashier is responsible for handling customer transactions, maintaining the cash register, ensuring accurate billing, and providing excellent customer service. This role also includes answering guest queries, helping with basic front counter duties, and maintaining cleanliness in the cashier area. Key Responsibilities: Greet customers in a friendly and professional manner. Accurately process customer orders using POS (Point of Sale) system. Receive payments via cash, credit cards, or digital wallets. Issue receipts, refunds, or change due to customers. Maintain cash drawer accuracy and balance at the end of the shift. Answer customer questions regarding menu items, pricing, and specials. Handle customer complaints or refer them to the manager as needed. Keep the cashier area clean, organized, and well-stocked. Coordinate with kitchen staff for smooth order processing. Adhere to all company policies and health & safety standards. Requirements: B.Com, M.com Candidate with relevant past experience would be preferred Freshers can apply Job Types: Full-time, Permanent, Fresher Pay: ₹13,000.00 - ₹17,500.00 per month Benefits: Food provided Work Location: In person Application Deadline: 28/07/2025

Job Summary: We are seeking a highly organized and detail-oriented Store Keeper to oversee inventory and supply chain operations across our restaurants. The ideal candidate will be responsible for managing day-to-day store functions, optimizing stock levels, maintaining inventory accuracy, and ensuring timely dispatch and delivery of materials to outlets. Key Responsibilities: Oversee all store and warehouse operations including receiving, storing, issuing, and inventory control of goods. Maintain accurate stock records and ensure data is updated regularly in the inventory system/software. Monitor stock movement and ensure optimal inventory levels across all restaurant locations. Coordinate with purchase, accounts, and operations teams for stock requirements and timely deliveries. Conduct monthly and quarterly stock audits, highlight discrepancies, and take corrective actions. Ensure FIFO (First-In-First-Out) and proper storage practices are followed to reduce wastage. Maintain hygiene and cleanliness standards in the store/warehouse as per FSSAI norms. Prepare and analyze inventory reports (slow-moving, fast-moving, non-moving items). Train and supervise store assistants or executives. Manage vendor relationships and coordinate with transporters for inter-location transfers. Qualifications & Experience: Bachelors degree in Supply Chain Management, Commerce, or related field. 2-4 years of experience in managing F&B/restaurant stores or warehouses. Knowledge of inventory management systems (e.g., GoFrugal, POSist, ShawMan, or similar). Excellent organizational and communication skills. Proficient in MS Excel and data analysis. Ability to work independently under tight deadlines. Job Type: Full-time Pay: ₹20,000.00 - ₹32,529.75 per month Benefits: Health insurance Provident Fund Work Location: In person

What you'll do: - Present a professional and customer-focused approach to guests. - Greet visitors warmly and make them feel welcome and attended to. - Ensure guest satisfaction throughout their stay. - Maintain cleanliness and tidiness in guest spaces and the lobby. - Act as a liaison between guests and the hospital staff. - Build strong relationships with guests to enhance their overall experience. Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Work Location: In person

Restaurant Captain Responsibilities: Supervise and coordinate waitstaff to ensure smooth service. Greet and interact with customers to enhance their dining experience. Handle customer queries and resolve any service issues. Train and guide new waitstaff. Ensure tables are properly managed, and service is efficient. Requirements: Minimum 2 years of experience in a similar role. Strong leadership and communication skills. Ability to manage and motivate a team. Good problem-solving and customer-handling skills. Benefits: ✅ Competitive salary based on experience ✅ Friendly work environment ✅ Meals provided during shifts ✅ Opportunities for growth Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month

Momo kings family restaurant - Nagercoil Partime / Full Time Looking for Chinese cook / Chef Looking for Fried rice & Noodles Master / Chef Looking for restaurant Chef / Cooker Fresher / Trainee / Experienced Work time : 4pm to 12am Salary 8,500 to 15,000 per month Food provided Accomodation provided Training shall be provided Job Types: Full-time, Part-time, Permanent, Fresher, Internship, Volunteer Pay: ₹8,500.00 - ₹15,000.00 per month Benefits: Food provided Work Location: In person

In a hotel, a captain, often referred to as a restaurant or F&B captain, is responsible for overseeing and coordinating the daily operations of the food and beverage service. This includes managing staff, ensuring high service standards, addressing guest concerns, and contributing to smooth operations to enhance customer satisfaction. Job Type: Full-time Pay: ₹11,336.70 - ₹26,718.01 per month Schedule: Rotational shift Work Location: In person

Job Title: Executive Assistant Location: Versova, Andheri West, Mumbai Industry: Café & Restaurant Chain Job Type: Full-Time Gender Preference: Female Only Working Hours: 9:00 AM – 6:00 PM Salary: ₹35,000 – ₹40,000 per month Job Description: A reputed Café & Restaurant brand is seeking a proactive and well-organized Executive Assistant to support senior management in day-to-day administrative and coordination tasks. The ideal candidate should be detail-oriented, confident, and capable of managing multiple responsibilities in a fast-paced hospitality environment. Key Responsibilities: Manage schedules, appointments, and meetings for senior leadership Draft emails, memos, reports, and presentations as required Coordinate with internal departments and vendors Track projects and ensure deadlines are met Handle confidential documents and information with discretion Manage travel arrangements, event coordination, and daily task follow-ups Serve as a liaison between the executives and stakeholders Candidate Requirements: Female candidates only Graduate with 2+ years of experience as an Executive Assistant or in a similar role Excellent verbal and written communication skills Strong command over MS Office (Word, Excel, PowerPoint) Good interpersonal skills and a professional demeanor Prior experience in the hospitality, F&B, or service industry is an added advantage To Apply: Send your resume to: [email protected] WhatsApp: @ 8743972009 Job Type: Full-time Pay: ₹35,000.00 - ₹40,188.67 per month Benefits: Health insurance Schedule: Day shift Supplemental Pay: Performance bonus

Company Description Grand Mercure Bengaluru at Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests. Features an all-day dining restaurant, cafe & alfresco, a fitness centre, spa, swimming pool, an entertainment zone, library lounge, art gallery and business centre Job Description Responsible for overall supervision, planning, control and coordination of all activities of the team engaged in the operations of the department. Ensure that the beverages prepared and served in the assigned area are according to standard recipes and with excellent quality. Ensure to attend to guest complaints, requests or inquiries regarding the services. Any matter which may affect the interests should be brought to the attention of the Management. Motivate and develop staff to ensure smooth functioning of the department and promote teamwork. Achieve guest satisfaction and organizational profitability through effective utilization of all resources. Establish and maintain seamless co-ordination & co-operation with all departments of Grand Mercure Bengaluru at Gopalan Mall to ensure maximum cooperation, productivity, morale and guest service. Ensure to train the team according to established procedures and also ensure that the team has been trained for all safety provisions. Qualifications Degree level Relevant experience in F&B and supervising a team. Languages: fluent in the national language, English and a 3rd language would be a plus. 1 year spent as Supervisor or similar role. Additional Information Minimum of 2-3 years of Experience

Job Summary: We are looking for an experienced and passionate Chinese Commi 1 to join our kitchen team. As a senior-level commis, you will be responsible for assisting in the preparation and presentation of authentic Chinese dishes, ensuring high standards of taste, hygiene, and consistency are maintained at all times. Key Responsibilities: Prepare and cook authentic Chinese dishes (e.g., stir-fry, dim sum, fried rice, noodles, soups) under the supervision of senior chefs. Ensure that all food items are prepared according to standardized recipes and quality standards. Assist in mise-en-place and basic food preparation for the Chinese kitchen section. Maintain cleanliness and organization of workstations and kitchen equipment. Follow food safety and hygiene standards as per hotel or restaurant regulations. Assist in receiving and proper storage of kitchen supplies and ingredients. Support junior staff (Commis II, Commis III) and work as part of the kitchen brigade. Communicate effectively with the culinary team to ensure smooth kitchen operations. Report any equipment or maintenance issues to the supervisor immediately. Requirements: Minimum 1–2 years of experience in a professional kitchen, specifically in Chinese cuisine. Basic knowledge of Chinese cooking techniques, ingredients, and kitchen tools. Culinary diploma or relevant certification preferred. Understanding of food safety, HACCP, and hygiene standards. Ability to work in a high-pressure, fast-paced environment. Team player with strong work ethic and discipline. Flexibility to work shifts, weekends, and holidays. Preferred Skills: Knowledge of regional Chinese cuisines (Cantonese, Sichuan, Hunan, etc.). Experience with wok cooking, steaming, and dumpling preparation. Good knife skills and food portioning techniques. Eagerness to learn and grow within the kitchen team. Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Work Location: In person

Menu Planning and Development: Creating innovative and seasonal menus that align with the restaurant's concept and customer preferences. Staff Management: Hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary personnel. Food Preparation and Presentation: Ensuring all dishes are prepared and presented to the highest standards, maintaining consistency and quality. Inventory and Cost Management: Managing food inventory, ordering supplies, controlling food costs, and minimizing waste. Budget Management: Developing and managing the kitchen budget, monitoring expenses, and ensuring profitability. Health and Safety Compliance: Ensuring the kitchen adheres to health and safety regulations, maintaining a clean and organized workspace. Job Types: Full-time, Permanent Pay: ₹18,130.97 - ₹74,151.34 per month Benefits: Flexible schedule Food provided Leave encashment Provident Fund Work Location: In person

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

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

- Passing sales entry in the system. - Checking petty Cash expenses of Cashier and Store Keeper and prepare the cheque. - Reconcile Cash & Credit card Collection with reports downloaded from the system and co-ordinate with Restaurant Manager or Cashier if any discrepancy found. - Reconciles bank statements regularly. - Reconcile payment received from Dineout, Zomato, Eazy Diner, Google pay etc and also follow up with the parties in case payment delayed. - Checking the commission invoices received from Zomato, Eazy Diner etc as per Agreement done between the party. - Checking Purchase bills with suppliers’ contract and pass the entry in the system. - Co-ordinate with Store Keeper for bills or any discrepancy. - Surprise Stock checking and balance of Petty Cash given to cashier and store keeper on monthly basis. - Preparing Payment Outstanding statement on weekly basis. - Responsible for day-to-day accounting and voucher entry. Job Types: Full-time, Fresher Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person

Guest Check-In and Check-Out:Welcome guests upon arrival. Assist with the check-in and check-out processes. Provide information about hotel amenities, services, and policies. Guest Assistance:Address guest inquiries, requests, and complaints promptly and professionally. Arrange transportation, tours, and other services as requested. Offer assistance with luggage and room orientation. Problem Resolution:Resolve guest issues and complaints, striving to find satisfactory solutions. Act as a liaison between guests and various hotel departments to resolve issues efficiently. Communication:Maintain clear and effective communication with guests through various channels, such as in-person, phone, email, or messaging apps. Keep guests informed about hotel events, promotions, and activities. Concierge Services:Provide concierge services, including restaurant reservations, ticket bookings, and local recommendations. Assist guests with directions and maps. VIP and Special Services:Identify VIP guests and provide personalized services and amenities to enhance their stay. Coordinate special requests, such as room preferences or dietary needs. Guest Feedback:Collect guest feedback and reviews to gauge satisfaction levels. Use feedback to make improvements and address recurring issues. Record Keeping:Maintain guest records and profiles in the hotel's system. Keep track of guest preferences and special requests for future visits. Billing and Payment:Handle guest billing inquiries and ensure accuracy in charges. Assist with payment processes and invoicing, if required. Safety and Security:Be vigilant and ensure the safety and security of guests, reporting any suspicious activity. Provide guidance on hotel safety procedures and emergency exits. Guest Relations Training:Train and mentor junior staff members in guest relations procedures and standards. Reporting:Prepare daily or weekly reports on guest interactions, feedback, and issues for management review. Special Events and Celebrations:Coordinate special events, celebrations, or surprises for guests, such as birthdays or anniversaries. Multilingual Support:If applicable, provide support to guests in different languages to accommodate international travelers. Knowledge Update:Stay up-to-date with local events, attractions, and changes in the hotel's services to provide accurate information to guests. Guest Relations Executives are vital in creating a positive impression of the hotel and ensuring guests have a memorable and enjoyable stay. Their role requires excellent communication skills, problem-solving abilities, and a strong commitment to delivering exceptional customer service. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Education: Higher Secondary(12th Pass) (Preferred) Experience: Microsoft Office: 1 year (Preferred) total work: 1 year (Preferred) Language: Hindi (Preferred) English (Preferred) Work Location: On the road

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

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

Role & responsibilities Is responsible for managing 4-5 stores. An average store has approximately 150 staff with floor area of approx 20,000 square feet and having approximately 10,000 SKUs. Routine Activities - Handle customer complaints, release vendor payments, approve expenses (upto specified limit), take update of floor walk points, GRN, receiving, coordinate with DC. Monitor preparation of store for stock take, guide store manager & coordinate with different functions for accurate and timely stock take. Check daily PI and give inputs/suggestions to store manager. Monitor preparation of store for festival and guide store manager. Conduct mid term review and performance appraisal of officers & managers. Conduct Training, Knowledge sharing with stores. Participate in employee engagement activities. Recommend promotions, transfer of store staff. Ensure adherence to processes for safety of people and store assets. End to end coordination with different departments, functions, external vendors & Government officials for smooth opening of new store / existing store. Do Media Planning for stores during different seasons. Preferred candidate profile Designation : Area Manager Experience : 10 to 15 years Industry : QSR/Hospitality/FMCG Skills : Leadership skills, Analytical skills, Good communication skills, Coordination skills, Quick & Right Decision Making, Computer Savvy Education : Any Graduate

Job Title: Sales Executive HORECA Segment Job Type: Full-Time Role Overview: We are seeking a dynamic and results-oriented Business Development Manager to lead customer acquisition and relationship management in your region. You will be responsible for identifying and onboarding HORECA clients, building strong relationships, and growing Companys presence across premium hotels, resorts, restaurants, cafes and catering & event management companies. Key Responsibilities: Identify, pitch, and close deals with potential HORECA clients in your assigned city or region. Develop and maintain strong relationships with decision-makers including F&B Managers, Purchase Heads, and Hotel GMs. Educate clients about Companys sustainability mission, unique product features, and the environmental and branding benefits of switching to our solution. Meet and exceed monthly and quarterly sales targets. Ensure timely onboarding, coordination with operations team for delivery schedules, and follow-ups for returns. Attend industry events, trade shows, and networking sessions to generate leads and brand awareness. Maintain accurate records of client interactions and pipeline in the CRM. Work with the marketing team to support local campaigns and promotions. What Were Looking For: 2-5 years of experience in B2B sales, preferably in the HORECA or FMCG space. Strong communication and interpersonal skills. Passion for sustainability and belief in environmentally responsible practices. Self-starter with the ability to work independently and meet deadlines. Fluent in English and local language of the region. Willingness to travel locally and regionally as required. Bachelors degree in Business, Hospitality, or a related field preferred. What We Offer: Competitive salary with performance-based incentives. Opportunity to work in one of Indias most promising sustainability-driven startups. Be part of a young, passionate, and purpose-led team. Career growth as we expand into new regions and international markets. Contribute meaningfully to reducing plastic waste and promoting a circular economy.

JOB LOCATION - KUWAIT OPEN POSITION - WAITERS / SUPERVISORS / TEAM LEADERS/ RESTAURANT MANAGER CDP , DCDP HEAD CHEFS FREE DUTY MEALS +FREE ACC + FREE TRANSPORTATION IF INTERESTED SHARE FULL PICTURE AND CV AT 8826699416 - HR JAPNEET

Commis II 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 Commis II prepares, cooks and bakes food in designated areas of the kitchen for Guests and Team Members by following instructions and standards. What will I be doing? As the Commis II, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel’s operation. Use all equipment, tools and machines appropriately. Work on off-site events when tasked. Complete tasks and jobs outside of the kitchen when requested. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Effectively respond to every guests’ feedback. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Attend and actively participate in all training sessions. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Carry out duties and responsibilities in an efficient and productive manner. 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 Commis II 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: Junior Middle School graduate or above. Minimum of 1 year as Cook or Trainee in a 5-star category hotel or individual restaurant with high standards. Possess a valid health certificate. Good knowledge of Western or Chinese cuisine. Able to work with and consume all products and ingredients. Able to set priorities and complete tasks in a timely manner. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Technical education in hospitality or culinary school preferred. Knowledge in HACCP preferred. Good command in English, both verbal and written to meet business needs, preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!