1982 Restaurant Jobs - Page 14

Commis (Conrad Bengaluru) 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 Commis I 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 I, 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 I 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 2 years as a Cook or 1 year as Commis II in a 5-star category hotel, international brand 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!

Chef de Cuisine - Western (Conrad Bengaluru) With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. Train team members on the correct usage of all equipment, tools and machines. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High school graduate. 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Demi Chef de Partie (Conrad Bengaluru) 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 Demi Chef de Partie prepares and cooks food in all areas of the kitchen according to standard procedures, recipe cards, photographs and given instructions. This role assists the Chef de Partie in training team members. He / she participates in product development and in controlling the smooth operation of the kitchen. What will I be doing? As the Demi Chef de Partie, 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. Supervise work operations. 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 cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests’ requests. 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. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. 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 Demi Chef de Partie 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 3 years as Cook in Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. At least 1 year as Commis I in an international brand hotel or individual restaurant with high standards. Possess a valid health certificate. Proficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen) Must have a variety of seafood and meat processing techniques. Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen) Proficient in pastry and bread baking techniques. (For Pastry Kitchen) 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. Possess good leadership and training skills. Up to date with sanitation classes. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Chef de Cuisine - Asian (Conrad Bengaluru) With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. Train team members on the correct usage of all equipment, tools and machines. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High school graduate. 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Responsibilities: * Prepare authentic Chinese dishes using traditional methods * Collaborate with kitchen team on menu planning and inventory management * Maintain high standards of food safety and hygiene Cafeteria

Role & responsibilities Directs stewarding staffs in completion of tasks as designated by assignment sheets and/or operation needs. Monitors kitchen sanitation including strict compliance with hygiene and Health requirements and ordinances. Handles administrative tasks like scheduling, purchasing, inventory, report writing and documentation. Issues cleaning supplies to stewards, checking usage and making adjustments when necessary. Provides assistance to all stewards as required, filling in at their stations when needed. Ensures that kitchen floors and walk-in are clean by inspecting the work of utility stewards. Monitor staffs cafeteria and provides assistance to kitchen personnel during set up and clean-up. Monitors dish machine and pot room areas and makes corrections when needed. Ensures garbage is removed on a regular basis. Maintains sufficient supply for food and beverage service. Maintains par levels of stock, fills out requisitions as needed to maintain inventories. Ensures proper supply distribution and storage. Responsible for developing weekly schedules while maintaining labor costs and labor budgets. Oversees hiring, training, reviewing, disciplinary action and termination of associates within Stewarding Department. Manages flow of activity in the kitchen/stewarding areas during production and during events. Works with Chef, Operations Manager to anticipate equipment needs. Liaises with Diversey the Chemical supplier and all contracts such as pest control, air duct cleaning, garbage collection etc. Keeps updated with all items on the communication board and communicate to colleagues when required At start of shift do a complete walkthrough of Stewarding areas to observe the status of all areas. Make notes of all items that are needed to be done and follow up throughout the shift. Controls breakage, waste and spoilage by walking through the areas and watching all F&B colleagues work correcting any behavior that is observed. Maintaining cleanliness of all kitchens and HOH areas as well as ensuring all maintenance needs are looked after. Performs job related duties and special project assigned. Evaluates the performance of staff assigned to him and conducts Performance appraisals as per HR requirement. Preferred candidate profile With experience from Hotel background

Key Responsibilities of a Field Runner: Deliveries and Errands: Transporting items, documents, or packages to designated locations, ensuring timely and accurate delivery. Assisting with Operations: Providing general support to teams, such as setting up equipment, organizing supplies, or handling backstage tasks. Customer Interaction: In some settings, runners interact directly with customers, delivering food or drinks in a restaurant or providing information about hotel services. Maintaining Organization: Keeping track of supplies, organizing stock, and ensuring a tidy workspace. Problem Solving: Addressing minor issues or requests, often under pressure in fast-paced environments. Following Instructions: Adhering to Standard Operating Procedures (SOPs) and safety guidelines. Essential Skills and Qualities: Reliability: Dependable and punctual, meeting deadlines and fulfilling commitments. Physical Stamina: Ability to perform physically demanding tasks, including lifting and moving items. Communication Skills: Clear and effective communication with team members and potentially customers. Adaptability: Ability to adjust to changing priorities and handle unexpected situations. Organization: Keeping track of tasks, supplies, and information. Customer Service Orientation: In customer-facing roles, a positive attitude and willingness to assist customers. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Cell phone reimbursement Health insurance Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Yearly bonus Experience: Data collection: 5 years (Preferred) Language: Hindi (Preferred) Work Location: In person

POSITION: Commis Chef – Hot Kitchen (No Borders Cuisine) LOCATION: Centro Hotel, Pune REPORTS TO: CDP / Sous Chef – Hot Section DEPARTMENT: F&B Production THE ROLE At Centro, we’re crafting India’s most guest-focused and ever-evolving hospitality brand. As a Hot Kitchen Commis Chef , you’ll be an essential part of our culinary brigade, learning to cook bold, global flavors with care, skill, and creativity. From stir-frying Korean kimchi rice to grilling Lebanese skewers or tossing up a classic Italian pasta, you’ll contribute to our diverse No Borders menu with precision and pride. You will be based out of our flagship location in Pune, working with a passionate team that believes food can be both heartwarming and cutting-edge. WHO YOU ARE You are a curious, hands-on cook with 1–4 years of kitchen experience, ideally across Asian, Mediterranean, or Indian cuisine. You thrive in a high-energy kitchen and have a strong desire to learn every day—from wok to grill to sauce station. Clean, fast, and humble, you’re someone who can work under pressure, respects the brigade system, and is hungry to build a career in a brand that values your growth as much as it does taste. YOUR TEAM You’ll work closely with senior chefs and the F&B team in a kitchen that doesn’t just serve food—it crafts experiences. This is a collaborative, feedback-rich, high-standard environment that encourages every team member to step up, ask questions, and push their craft forward. YOU WILL BE RESPONSIBLE FOR Food Prep: Chop, marinate, mix, portion, and organize mise-en-place for your section. Cooking & Technique: Assist in preparing hot dishes using frying, grilling, sautéing, steaming, and wok techniques across multiple cuisines. Equipment Handling: Use pans, grills, ovens, and woks skillfully and safely. Quality & Consistency: Follow recipes and plating guidelines to deliver dishes that meet Centro’s taste and visual standards. Station Management: Keep your workstation clean, labeled, and replenished throughout service. Team Support: Step in across kitchen sections as needed—be it Indian mains or a Mediterranean special. Learning & Growth: Attend tastings, training, and cross-kitchen sessions regularly. Be curious and proactive. Cleanliness & Safety: Maintain strict hygiene protocols in line with FSSAI and hotel SOPs. SKILLS & EXPERIENCE 1–4 years in a professional hot kitchen or multi-cuisine restaurant. Good understanding of frying, grilling, sautéing, steaming, and other cooking methods. Knife mastery: precision, safety, and speed. Basic understanding of global cuisines like Thai, Chinese, Italian, Mediterranean, Indian, Korean, and Middle Eastern. Ability to stay calm during rush hours and communicate clearly. Culinary diploma or high school equivalent preferred but not required. WHAT YOU’LL GET Mentorship: Train under industry-leading chefs with exposure to international techniques and ingredients. Cross-Cuisine Skills: Learn from Italian to Thai to Korean—true No Borders cooking. Career Growth: From commis to CDP to Chef Instructor at Centro’s future culinary academies—we grow together. Respectful Culture: You’ll be treated like a professional, not “just kitchen staff.” Innovation Every Day: This isn’t a stagnant kitchen. Be part of menu innovation, tastings, and food trials. Ready to turn up the heat and build a global palate on Indian soil? Join the Centro Kitchen. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Paid sick time Paid time off Provident Fund Work Location: In person

Vangard is a renowned multi chain restaurant group with its presence in Mumbai, Bangalore, Kochi and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. CDP / DCDP / Head Chef / Chef etc having more than 5 years experience in Indian / South Indian / Chinese as DCDP or above can apply Summary of Position: DCDP role is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of Kerala Cafe outlet in Kalyani Nagar and Baner Pune. Responsible for supervising all kitchen functions including food preparation and maintenance of quality standards; sanitation and cleanliness Prepare and cook dishes Present dishes to customers Supervise junior chefs Ensure food hygiene and safety standards are followed Monitor portion and waste control Help develop new dishes and menus Clean and sanitize their work area Store unused food in the correct place Ensure food quality and freshness Other duties Assist the head and CDP chef Implement recommendations from senior chefs Ensure a safe and friendly working environment Operate kitchen equipment Report any damaged equipment Follow food preservation techniques Skills and qualities Self-motivation Ability to learn and interpret recipes and manuals Ability to communicate with colleagues and managers Punctuality Honesty Ability to take criticism positively Salary - 28000/- Plus Immediate Joining Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Flexible schedule Food provided Expected Start Date: 01/08/2025

Vangard is a renowned multi chain restaurant group with its presence in Mumbai, Bangalore, Kochi and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Commi-I / CDP / DCDP / Head Chef / Chef etc having more than 5 years experience in Indian / South Indian / Chinese as Commi-1 or above can apply Job Responsibilities: *To maintain a high standard of specified work *To prepare, cook and serve food delegated as your responsibility * To monitor stock movement and be responsible for ordering on your section * To be punctual for work and report directly to the manager on duty on arrival in the kitchen *To aid in achieving food cost, kitchen standard and overall objectives *To carry out and assist in the smooth running of the kitchen * Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the head chef * To be fully aware of all hygiene control and wastage control * To attend all meeting and training sessions as required * To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies * To keep high standards of personal hygiene, clean uniform and overall camaraderie * To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained Skills and qualities Self-motivation Ability to learn and interpret recipes and manuals Ability to communicate with colleagues and managers Punctuality Honesty Ability to take criticism positively Salary - 28000/- Plus Immediate Joining Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Work Location: In person Expected Start Date: 01/08/2025

Staff required for restaurant well experienced Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Education: Higher Secondary(12th Pass) (Preferred) Experience: total work: 3 years (Required) Chef: 3 years (Preferred) Expected Start Date: 01/08/2025

Job Title : Chinese & North Indian Cook Location : Sector 17, Gurugram, Haryana Salary : ₹22,000 – ₹25,000 per month Experience : Minimum 1–2 years in commercial kitchen or restaurant Job Type : Full-Time. Job Description : We are looking for a skilled and experienced Chinese & North Indian Cook to join our team in Gurugram (Sector 17) . The ideal candidate should be able to prepare authentic and delicious Chinese and North Indian dishes, maintain kitchen hygiene, and manage time effectively. Key Responsibilities : Prepare a wide range of North Indian dishes (curries, breads, snacks, etc.) Cook authentic Chinese cuisine (noodles, fried rice, gravies, etc.) Maintain kitchen cleanliness and food safety standards Ensure timely preparation and presentation of food Handle kitchen inventory and assist with ingredient stocking Maintain consistency in taste and portion sizes Follow all hygiene and safety regulations Requirements : Proven experience as a Cook in a restaurant or food outlet (minimum 1 years) Good knowledge of Chinese and North Indian cuisines Ability to work in a fast-paced environment Should be punctual, disciplined, and hygienic Basic understanding of kitchen equipment and food handling Preferably local to Gurugram or willing to relocate Benefits : Competitive salary: ₹22,000 to ₹25,000 per month Meals provided Accommodation Weekly day off Friendly working environment Job Type: Full-time Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Provident Fund Schedule: Day shift Work Location: In person

Job Summary: We are seeking a highly skilled and experienced Chef with expertise in Indian, Chinese, and Tandoor cuisines to lead our kitchen operations. The ideal candidate should have at least 5 years of proven experience in a high-volume restaurant setting, be passionate about culinary arts, and be committed to delivering authentic, flavorful dishes consistently. Key Responsibilities: Plan and prepare high-quality dishes across Indian, Chinese, and Tandoor cuisines. Develop and maintain standard recipes, portion sizes, and presentation. Ensure food quality, taste, and hygiene standards are met consistently. Supervise kitchen staff and delegate tasks efficiently. Manage inventory, food costs, and minimize wastage. Maintain cleanliness and safety in the kitchen as per FSSAI norms. Innovate and introduce seasonal or promotional menu items. Coordinate with the restaurant manager and service team to ensure smooth operations. Train and mentor junior chefs and kitchen staff. Requirements: Minimum 5 years of experience as a chef in Indian, Chinese, and Tandoor cuisine. In-depth knowledge of spices, ingredients, and traditional cooking techniques. Strong understanding of food safety, hygiene, and kitchen operations. Leadership skills with the ability to manage a team under pressure. Good communication and time management skills. Culinary diploma or certification preferred, but not mandatory with strong experience. Preferred Skills: Experience in live kitchen setup (tandoor). Ability to adapt recipes based on customer preferences. Familiarity with restaurant POS and inventory systems. Job Type: Full-time Pay: ₹9,416.69 - ₹23,286.71 per month Benefits: Health insurance Supplemental Pay: Performance bonus Work Location: In person Expected Start Date: 01/08/2025

Key Responsibilities: Operations: Oversee daily operations, maintain food quality, and ensure compliance with health and safety regulations. Customer Service: Deliver excellent customer experiences and resolve complaints professionally. Team Management: Recruit, train, and develop staff; manage scheduling and performance reviews. Financial Management: Control costs, manage budgets, and analyze financial performance to maximize profitability. Marketing: Implement local marketing initiatives to drive sales and build brand presence. Qualifications: Education: High school diploma; degree in hospitality management preferred. Experience: 3-5 years in fast-food or quick-service management. Skills: Strong leadership, communication, and organizational abilities. Availability: Flexible hours, including nights, weekends, and holidays.

Job Title: 3D Visualizer Job Description: We are looking for a talented and experienced 3D Visualizer to join our creative team. The ideal candidate will be highly skilled in 3DS Max and possess a strong background in 3D design, particularly in the areas of restaurants, villas, and the hospitality industry. Experience with wedding pandals and event structures is a valuable asset. Responsibilities: · Develop high-quality, realistic 3D visualizations and renderings of interior and exterior spaces, with a primary focus on restaurants, villas, and hospitality venues. · Collaborate with clients and internal teams to understand design requirements and translate them into compelling 3D designs. · Produce detailed 3D models and textures using 3DS Max and other relevant software. · Create designs that meet client specifications, aesthetic goals, and project timelines. · Work closely with designers, architects, and event planners to ensure alignment with project objectives. · Modify and refine designs based on client feedback, project requirements, and design standards. · Stay updated with the latest trends and techniques in 3D visualization, architecture, and design. Requirements: · Minimum of 5 years of experience in 3D visualization, specifically in the hospitality, villa, and restaurant sectors. · Proficiency in 3DS Max is a must; knowledge of additional software like V-Ray, AutoCAD, or Adobe Suite is a plus. · Proven experience in designing wedding pandals, event structures, or similar temporary event installations is an advantage. · Strong understanding of lighting, texturing, and post-production processes for realistic renderings. · Excellent attention to detail, creativity, and an eye for aesthetics. · Ability to work independently as well as collaboratively in a team-oriented environment. · Strong communication skills for effective client and team interaction. Preferred Qualifications: · Bachelor’s degree or diploma in Architecture, Interior Design, 3D Visualization, or a related field. · Portfolio showcasing past projects in hospitality, event design, and similar sectors. This role offers an exciting opportunity to work on innovative and high-profile projects within the hospitality and event design spaces. If you are passionate about 3D design and have the skills and experience we are looking for, we would love to hear from you! Share your updated resume and portfolio with hiring team 9910265244 Thanks. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Experience: 3D Visualizer : 5 years (Preferred) 3ds Max: 5 years (Preferred) 3D design: 5 years (Preferred) 3D models: 5 years (Preferred) Architecture: 5 years (Preferred) Event planners: 5 years (Preferred) Hospitality: 5 years (Preferred) Work Location: In person

Greet and welcome guests, ensuring a warm and personalized dining experience. Supervise the floor staff (Stewards/Servers) and allocate duties during shifts. Take orders accurately and ensure timely service in coordination with the kitchen. Handle guest queries and resolve complaints with professionalism and empathy. Train new stewards and junior service staff on service protocols and brand standards. Monitor table settings, cleanliness, and presentation standards. Ensure compliance with hygiene, safety, and grooming standards. Maintain a strong knowledge of the menu, including ingredients, preparation, and pairing recommendations (e.g., teas). Suggest upsells or promote signature dishes and beverages to enhance guest satisfaction. Coordinate billing and ensure accurate transactions and closing of tables. Provide feedback and suggestions to management for improving operations and customer service. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Ability to commute/relocate: Vasant Kunj, Delhi, Delhi: Reliably commute or planning to relocate before starting work (Preferred) Work Location: In person

Answering the phone and providing basic information about restaurant services and operating hours or assisting with the scheduling of reservations Maintaining clean and sanitised menus for guest use Refilling drinks as required Rolling and replacing cutlery as required Maintaining stocked serving stations with condiments, trays and napkins Directing customers to the location of the restrooms Clearing tables as guests finish their meals Complying with all safety and sanitation procedures Assisting kitchen staff with the preparation of simple dishes such as salads and desserts Job Types: Full-time, Permanent, Fresher, Internship Pay: ₹10,000.00 - ₹12,000.00 per month Benefits: Food provided Schedule: Rotational shift Location: Dehra Dun, Uttarakhand (Required) Work Location: In person

Restaurant job Call Amandeep singh 7814823788 Qualification: 12th Gender: M/F Salary: 13k to 18k Location: Chandigarh, Mohali Job Types: फ़ुल-टाइम, स्थायी Pay: ₹13,000.00 - ₹18,000.00 per month Work Location: In person

Ensure the cleanliness and hygiene of the restaurant floor, cutlery, crockery, glassware, and service equipment. Assist servers in setting up tables, refilling water, and clearing used dishes. Maintain cleanliness of back-of-house areas and ensure all utensils are sanitized properly. Support smooth operations during peak hours by assisting the service and kitchen teams. Follow standard operating procedures (SOPs) related to hygiene, safety, and food handling. Report any breakage, maintenance, or safety concerns immediately to the supervisor. Uphold the brand values of Burma Burma in every interaction with guests and teammates. Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹16,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Ability to commute/relocate: Vasant Kunj, Delhi, Delhi: Reliably commute or planning to relocate before starting work (Preferred) Work Location: In person

Responsibilities: * Collaborate with kitchen team on menu planning and inventory management * Assist Head Chef with food preparation and presentation * Maintain high standards of quality control and hygiene Health insurance

SUMMARY Guest Relations Agent A Guest Relations Agent plays a crucial role as the main point of contact for guests throughout their stay. They are responsible for delivering personalized service and ensuring guests have a memorable experience. The primary objective is to elevate guest satisfaction and address any issues in a timely and professional manner. Responsibilities: Warmly and professionally greet and welcome arriving guests. Assist with seamless check-in and check-out processes. Provide comprehensive information about hotel services, local attractions, and travel directions. Demonstrate patience and problem-solving skills when handling guest complaints and requests. Proactively address service issues based on guest feedback. Collaborate with various departments such as housekeeping, concierge, and room service to ensure guest satisfaction. Maintain accurate guest records using the Property Management System (PMS). Organize special services including birthday setups, airport transfers, and wake-up calls. Provide extra attention to detail for VIP and repeat guests. Actively promote hotel services, amenities, and upgrades as appropriate. Requirements 3+ years of experience in a customer service or hospitality role. Excellent communication and interpersonal skills. Strong problem-solving abilities. Familiarity with Property Management Systems (PMS) is a plus. Ability to remain calm and professional in high-pressure situations. Flexibility to work in shifts, including weekends and holidays.

Responsible for delivering exceptional dining experiences by providing attentive, courteous, and efficient food and beverage service to guests. The role involves taking orders, serving food and drinks, and ensuring guest satisfaction. Required Candidate profile A minimum of 2 years of experience in the hospitality industry is required. Proficiency in Malayalam will be considered an added advantage.

Job Summary: Burma Burma is looking for a proactive and detail-oriented Maintenance Executive to oversee the repair and maintenance operations across all our restaurant outlets. This role will ensure timely resolution of breakdown issues, efficient preventive maintenance, and optimal performance of all technical systems and equipment. Key Responsibilities: Oversee and monitor the repair & maintenance needs of all restaurant outlets, ensuring all equipment breakdown complaints are promptly addressed. Prepare and implement a service and maintenance schedule ; regularly follow up on progress and completion. Coordinate with local technicians to manage any machinery, air conditioning, civil, plumbing, electrical, or interior -related maintenance issues. Arrange service providers, technicians, and quotations for required services and ensure proper vendor engagement. Verify and compare at least three quotations for any external work and ensure fair and cost-effective approvals. Maintain a detailed complaint and service log of all equipment, including vendor details, warranty, and AMC records. Strive to minimize external dependencies by leveraging in-house technicians for regular repair and maintenance activities. Keep and update technical layouts and drawings (electrical, plumbing, etc.) for future reference and audits. Develop and maintain a daily maintenance checklist to ensure the smooth functioning of all safety systems such as fire panels, gas leak detectors, smoke alarms, and fire suppression systems – especially those integrated with mall safety protocols. Prepare and submit a monthly maintenance report summarizing breakdowns, resolution timelines, and maintenance costs across all outlets. Ensure all AMC contracts and extended warranties are monitored and renewed before expiration. Candidate Profile: Minimum 2–4 years of experience in facility management , preferably in the hospitality or restaurant industry . Knowledge of preventive maintenance procedures , safety protocols, and vendor coordination. Strong understanding of electrical, mechanical, and civil maintenance standards. Excellent organizational and communication skills. Ability to manage multiple outlets and prioritize urgent tasks efficiently. Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Work Location: In person

Job Summary: We are seeking a skilled and passionate Continental Chef to join our culinary team. The ideal candidate will be responsible for preparing high-quality dishes from various European cuisines (French, Italian, Mediterranean, etc.) with attention to detail, presentation, and taste. You will ensure all food is prepared according to established recipes and hygiene standards. Key Responsibilities: Prepare and cook a variety of Continental dishes (soups, salads, entrees, pasta, meat, seafood, and desserts). Develop and update menus with innovative and seasonal recipes. Ensure consistent food quality and presentation standards. Monitor food stock and place orders as needed. Maintain a clean and organized kitchen environment, following all health and safety regulations. Train and supervise junior kitchen staff as required. Collaborate with the kitchen team to ensure timely and smooth service. Requirements: Proven experience as a Continental Chef or similar role in a hotel, restaurant, or catering setup. Deep understanding of Continental cuisine styles and cooking techniques. Culinary degree or equivalent professional training preferred. Knowledge of kitchen hygiene and food safety standards. Creativity and passion for food presentation and innovation. Ability to work under pressure in a fast-paced environment. Good communication and team management skills. Job Type: Full-time Pay: ₹20,000.00 - ₹24,000.00 per month Schedule: Day shift Work Location: In person

Key Responsibilities: 1. Greet customers, take orders, and serve ice cream 2. Provide excellent customer service, respond to queries, and resolve issues 3. Maintain a clean and organized workspace, adhering to health and safety standards 4. Manage cash and card transactions accurately 5. Work efficiently in a fast-paced environment, handling multiple orders Requirements: 1. Friendly and approachable demeanor 2. Excellent communication and customer service skills 3. Ability to multitask and work under pressure 4. Basic math skills for handling transactions 5. Availability to work flexible hours, including weekends and holidays Job Types: Full-time, Part-time, Permanent, Fresher Pay: ₹13,000.00 - ₹15,000.00 per month Work Location: In person