1982 Restaurant Jobs - Page 16

Role & responsibilities A Restaurant Operations Manager oversees all aspects of a restaurant's daily operations to ensure efficiency, quality, and customer satisfaction . This includes managing staff, coordinating schedules, monitoring inventory and finances, and maintaining high service standards. They are crucial for streamlining processes, optimizing revenue, and maintaining a positive brand reputation. Key Responsibilities: Staff Management: Hiring, training, scheduling, and performance management of all restaurant staff (front-of-house and back-of-house). Operational Efficiency: Ensuring smooth daily operations, including service delivery, food preparation, and overall workflow. Inventory Management: Monitoring and controlling inventory levels, managing ordering, and minimizing waste. Financial Management: Tracking revenue, expenses, and labor costs, and contributing to budgeting and forecasting. Customer Service: Addressing customer complaints, ensuring a positive dining experience, and maintaining high service standards. Compliance: Ensuring adherence to health and safety regulations, as well as company policies and procedures. Marketing & Promotions: Collaborating with marketing teams to implement promotional activities and enhance the restaurant's brand. Quality Control: Implementing measures to maintain food and service quality. Problem Solving: Identifying and resolving operational issues, both internally and with customers. Reporting: Generating reports on various aspects of the restaurant's performance for owners or management. Preferred candidate profile Strong leadership and interpersonal skills. Excellent communication and organizational skills. Proven experience in a restaurant management role. Knowledge of food and beverage trends and service standards. Ability to work in a fast-paced environment and adapt to changing situations. Familiarity with restaurant management software. Strong problem-solving and decision-making abilities. Ability to motivate and develop staff. Understanding of financial management principles.

SUMMARY Bartender Job Description As a Bartender in the hotel industry, you will be responsible for providing courteous and professional beverage service to guests. Your role will involve preparing and serving a variety of cocktails, wines, beers, mocktails, and other beverages, maintaining a clean and organized bar area, and ensuring compliance with legal regulations and hotel standards. Responsibilities: Prepare and serve a diverse range of cocktails, wines, beers, mocktails, and other beverages. Deliver friendly and professional service to guests at the bar and lounge areas. Take beverage orders directly or through waitstaff and process them promptly. Utilize POS (Point-of-Sale) systems for billing and cash handling. Maintain a clean and organized bar counter and back bar area. Monitor guest alcohol consumption and adhere to responsible service practices. Manage stock levels, prepare requisitions, and restock bar supplies. Create a welcoming atmosphere and engage with guests to recommend drinks or answer questions. Follow hygiene, sanitation, and safety protocols in all tasks. Assist in bar setup and closing duties, including inventory and cleaning. Requirements High school diploma or equivalent Diploma or certification in Bartending, Mixology, or Hospitality preferred 1 2 years of experience as a bartender in a hotel, restaurant, or bar Good knowledge of cocktails, spirits, wines, and drink mixing techniques Excellent communication and customer service skills Well-groomed appearance and professional behavior Ability to work under pressure in a fast-paced environment Familiarity with local alcohol laws and responsible serving practices Basic math and cash handling skills

Job Title: Front of House (FOH) Staff Location: Mount Mary, Bandra, Mumbai Company: ChefySide LLP About Us: The Black Shepherd is a new and exciting restaurant located in the heart of Mount Mary, Bandra, Mumbai. Our culinary focus is on British cuisine with a contemporary European twist, offering a unique and delightful dining experience. We pride ourselves on our commitment to quality, creativity, and exceptional customer service. Job Description: We are seeking friendly, enthusiastic, and professional Front of House (FOH) staff to join our team. The ideal candidates will have a passion for hospitality, excellent communication skills, and a dedication to providing outstanding service to our guests. Key Responsibilities: · Understanding menus and explain daily specials and menu items. · Take orders accurately and efficiently using POS systems. · Ensure guests have an exceptional dining experience by addressing their needs and requests promptly. · Manage reservations and seating arrangements to optimize table turnover and guest satisfaction. · Handle guest inquiries, complaints, and feedback professionally and courteously. · Assist with setting up and clearing tables, ensuring the dining area is clean and well-presented. · Collaborate with the kitchen staff to ensure smooth service operations. · Process payments and provide accurate change and receipts. Requirements: · Previous experience in a Front of House role or similar customer service position is preferred. · Strong communication and interpersonal skills. · Ability to multitask and work efficiently in a fast-paced environment. · Excellent attention to detail and a commitment to providing top-notch service. · Professional appearance and a positive, team-oriented attitude. What We Offer: · Training and professional development opportunities. · Opportunities for career growth within the restaurant. · Employee discounts on dining at the restaurant. How to Apply: If you are passionate about hospitality and excited to be part of a dynamic team that values excellence and innovation, we would love to hear from you. Please submit your resume and a cover letter detailing your relevant experience and why you are interested in this position to [email protected] with the subject line "FOH Staff Application – [Your Name]." Job Type: Full-time Benefits: Food provided Language: English (Preferred) Work Location: In person

Job Title: Digital Marketing & B2B Executive Company: Memories Restaurant Job Overview: Memories Restaurant is looking for a dynamic and enthusiastic Digital Marketing & B2B Executive to join our team! This role combines social media content creation, event coverage, and local business development. If you’re passionate about digital marketing, social media, and building community partnerships, we’d love to hear from you. Job Responsibilities: * Capture and post high-quality photos and videos of every event hosted at Memories by coordinating with event photographers. * Ensure event decorators, photographers, and clients (e.g., brides) tag Memories in their social media posts. * Share daily stories from the kitchen showcasing behind-the-scenes activities, dishes, and ambience. * Conduct short interviews with chefs and feature new or innovative recipes being tested at the venue. B2B Outreach – Wedding Leads: * Visit local religious institutions , and community centers to gather information on upcoming weddings and events. * Personally approach families to introduce Memories as a venue option, distribute promotional materials, and present past event highlights through video. B2B Outreach – Tourism Partnerships: * Build relationships with houseboat operators and travel agencies to encourage them to bring tourists to the restaurant. * Offer attractive commissions or incentives to partners for referrals and group bookings. Skills Required: * Strong communication and interpersonal skills. *Proficiency in photography and videography. * Familiarity with social media platforms (Instagram, Facebook, WhatsApp Business). * Self-motivated, proactive, and result-oriented. * Knowledge of the local area and event market is preferred. Salary: ₹25,000/month + commission Employment Type: Full-Time Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Work Location: In person

Walk in Interview for 5 Star Hotel Jobs in London (United Kingdom) REQUIREMENTS: 1. Qualification Minimum 12th pass 2. Age 20-35 Years 4. Must Have Good communication skills 5. Must have passport 6. IELTS/PTE Candidate Preferable Get a luxury lifestyle and handsome salary package Earn salary Upto 5 lakh a month Free Food on Duty Free Public Transport Free Accommodation Separate accommodation for Females, Female safety is the first Preference for this Company Apply now and Get Your Job in Abroad Key Responsibilities: - Welcoming guests to the restaurant or dining area. Listening to customers food and drink orders and ensuring accuracy. Delivering food and drink orders to the correct tables in a timely and professional manner. Engaging with guests to ensure they are satisfied with their meals. Coordinating with the kitchen, bartenders, and other team members to ensure smooth service. If you are interested in this Position Direct walk in On Below Mentioned Address with your Documents and Passport Time - 10:00 am to 6:00 Pm Head Office - CITA IMMIGRATION Corporate Tower- 2nd Floor, Dwarka Mor Metro Station, Opposite Metro Pillar No 766, New Delhi - 110059, Land Mark Above Yes Bank Nearest Metro Station Dwarka Mor Metro Station Branch Office: - Building no 36 Second floor Above Domino's Pizza, Near Ahuja Sweets, HUDA Sector 11-12, Panipat (Haryana)- 132103 Website: www.cita.co.in

We are seeking a passionate and energetic Commis III Chef to assist in basic food preparation and maintain kitchen hygiene standards. This entry-level role is ideal for individuals looking to build a strong foundation in culinary skills under the guidance of senior chefs. Key Responsibilities: Assist with the basic preparation of ingredients (washing, peeling, cutting, etc.) for dishes. Support senior chefs in preparing mise en place for service. Maintain cleanliness of kitchen stations, utensils, and equipment. Follow food safety and hygiene standards at all times. Organize and properly store food items as per hotel or restaurant SOPs. Maintain cleanliness and sanitation of assigned kitchen area. Assist in stock rotation and minimize food wastage. Ensure prompt and efficient execution of tasks as instructed by supervisors. Learn and adapt to new cooking techniques and recipes. Skills and Requirements: 0–1 year of experience in a similar role (fresher candidates welcome). Basic knowledge of kitchen equipment, ingredients, and food handling. Willingness to learn and grow in a fast-paced kitchen environment. Good communication and teamwork skills. Ability to work flexible shifts including weekends and holidays. Culinary diploma or certification (preferred, not mandatory). Physically fit and able to work long hours on your feet. Additional Details: Work Environment: Fast-paced kitchen setup. Growth Path: Commis III → Commis II → Commis I → Demi Chef de Partie. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Experience: Commi 3: 3 years (Required) Chef: 3 years (Required) Hospitality sector: 3 years (Required) Work Location: In person

Responsibilities: Active Field Sales * Organize meetings * Generate sales leads through cold calling * Create a pipe line for sales * Meet sales targets consistently * Manage relationships * Maintain strong soft skills Accessible workspace Sales incentives Performance bonus Retention bonus Referral bonus Mobile bill reimbursements Leave encashment Job/soft skill training

Responsibilities: * Oversee restaurant operations * Ensure guest satisfaction * Manage team performance * Collaborate with kitchen & service staff * Control food costs Health insurance

Vangard is a renowned multi chain restaurant group with its presence in Mumbai and Pune kerala banglore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Summary of Position: Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units and external delivery catering. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; Duties & Responsibilities: Manage day-to-day Kitchen operations and Culinary team. Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control Interviewing, hiring, and training cooks and other kitchen staff. Checking regularly that the equipment and work areas are kept spotless. Support management with Catering Proposals, Menu Pricing and Menu Innovation Track food costs while Managing Vendors to provide Standard Cost-efficient Products. Estimate Food Consumption and Requisition of Food Purchase Standardize Production Recipes to ensure consistent quality. Responsible for continued growth : Cost, Quality, Presentation and Innovation Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering. Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed. Implement and maintain Culinary Excellence Standards . Train and manage kitchen personnel and supervise all culinary activities Qualifications: At least 5 years experience in a similar capacity. Should know south Indian Cuisine Strong knowledge of cooking methods, kitchen equipment, and best practices. The ability to manage in a diverse environment with focus on client and customer services. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Strong organizational and time management skills. Be able to reach, bend, stoop and frequently lift up to 50 kgs. Be able to work in a standing position for long periods of time. Full day availability is required, flexible schedule. Chef De Partie/ Demi Chef de partie/ Head Chef/ DCDP Can apply To know about company check out www.keralacafe.co Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person Expected Start Date: 01/08/2025

Udupiwala Restaurant Chain is looking energetic and young Cashier cum Storekeeper Qualification-B.com Experience of 3-5 yrs. in restaurant industry of handling billing with dedicated software. Computer Knowledge Must. Oral/Written communication skill in Hindi & English. Interested candidate share resume at [email protected] or 7252888706 Job Type: Full-time Pay: ₹144,000.00 - ₹180,000.00 per year Work Location: In person

Prepares & cooks dishes in their assigned section- Breads / Desert / Croissant etc Maintains food quality& presentation standards Manages junior staff (like Commis) within their section handling prep, baking, and maintain consistency and precision Required Candidate profile 5 days working, rotational OFF (Gurgaon) Prior exp in bakery/ conti (Breads / Desert / Croissant etc) Excellent leadership & team mgmt Flexibility work timing If interested call EKTA ON 9058489556

Our restaurant is looking for a motivated food runner to support our staff and improve the dining experience for our customers. The successful applicant will be expected to relay important information between management, kitchen staff and servers, as well as customers and servers. During our busy hours, we expect the food runner to assist servers, performing any tasks necessary to ensure a high-quality customer experience. Not only will the ideal candidate have great communication skills, but also will be ready to work in a fast-paced environment that requires attention to detail and the ability to multi-task. Experience isn’t required, but a willingness to learn is. The responsibilities and duties section is the most important part of the job description. Here you should outline the functions this position will perform on a regular basis, how the job functions within the organization and the title of the manager the person will report to. Welcome each guest with a smile and friendly greeting Help customers with orders by explaining dishes and drinks and making recommendations as appropriate Coordinate food orders to guarantee timely and efficient delivery to guests Refill water and periodically check on guests to handle any issues promptly Maintain our high food safety and sanitation standards Clean and reset tables Job Type: Full-time Pay: ₹10,000.00 - ₹13,000.00 per month Benefits: Food provided

Job Summary We are looking for an restaurant captain with good personality and knowledge of multiple cuisine. Job Types: Full-time, Permanent Pay: ₹9,995.00 - ₹19,834.00 per month Experience: total work: 1 year (Preferred)

Designation - Restaurant captaion Education - Any Graduate Experience - 1 to 5 year Greet guests and ensure they are seated comfortably. Assign sections and tables to servers and ensure service standards are met. Take food and beverage orders during peak hours or VIP service. Supervise and support waitstaff in service delivery. Train and guide new team members on service procedures and standards. Handle guest complaints and feedback professionally and promptly. Monitor cleanliness, hygiene, and presentation of dining area and staff. Coordinate with kitchen staff to ensure timely and accurate order delivery. Ensure proper billing, cash handling, and POS procedures. Assist in managing inventory levels of dining essentials (napkins, cutlery, condiments). Uphold and enforce all food safety and hygiene regulations Job Type: Full-time Pay: ₹21,000.00 - ₹25,000.00 per month Work Location: In person

We are looking good experienced executive chef for our restaurant.. Anyone who has experience can apply.. minimum experience 3-4 years .. Job Type: Full-time Pay: ₹30,000.00 - ₹40,000.00 per month Schedule: Day shift Rotational shift Ability to commute/relocate: Iyer Bungalow, Madurai, Tamil Nadu: Reliably commute or planning to relocate before starting work (Preferred) Experience: total work: 3 years (Required) Work Location: In person

Executive Sous Chef 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. An Executive Sous Chef will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What ll I be doing? As the ecutive Sous Chef, 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. Have an open-minded approach 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 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 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. Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef. Advise new menus and seasonal food concept changes with the help of the Executive Chef. Liaise with the Chefs daily to advice on challenges they face, ensuring that guests will experience no delays during the service period. 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. Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction. 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. Attend communication meetings and ensure that all assigned team members receive this communication. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet. 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. 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? An Executive Sous Chef 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. 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Good command in English, both verbal and written to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. 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!

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a 5-6 Outlets. Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Able to estimate the daily production needs and checking 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 highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Hire, train and supervise kitchen personnel Identify new culinary techniques and presentations Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. 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 hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Head Chef/ Cluster Chef/ Corporate Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: ₹70,000.00 - ₹80,000.00 per month Benefits: Cell phone reimbursement Food provided Work Location: In person Expected Start Date: 01/08/2025

Vangard Hospitality is a renowned multi chain restaurants with presence in Mumbai , Pune , Kerala & Bangalore known for its Brand Kerala Cafe serving authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Responsibilities: Responsible for managing 2-3 outlets in South Region. Visiting outlets on monthly basis and taking reporting of CDPs and DCDPs Reviewing staffing levels to meet service, operational, and financial objectives. Interviewing, hiring, and training cooks and other kitchen staff. Planning and supervising tasks carried out by the food preparation staff. Taking responsibility for the health and safety of the food team. Planning food menus and ensuring that the menu is fresh and well presented. Keeping abreast of culinary trends and incorporating these into the menu. Developing recipes and determining how best to present dishes. Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory. Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices. Checking regularly that the equipment and work areas are kept spotless. Keeping abreast of and complying with the latest health and safety laws and regulations. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the executive chef's absence. Requirements: Bachelor’s degree in culinary science or relevant field. Should know south Indian cuisine. A minimum of 2 years’ experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Cluster Chef/ Head Chef/ Sous chef/ Jr. Executive Chef Also Can apply for this post. To know about company please check out www.keralacafe.co Job Type: Permanent Pay: ₹50,000.00 - ₹55,000.00 per month Work Location: In person Expected Start Date: 01/08/2025

Vangard Hospitality is a renowned multi chain restaurants with presence in Mumbai , Pune , Kerala & Bangalore known for its Brand Kerala Cafe serving authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Responsibilities: Responsible for managing 2-3 outlets in South Region. Visiting outlets on monthly basis and taking reporting of CDPs and DCDPs Reviewing staffing levels to meet service, operational, and financial objectives. Interviewing, hiring, and training cooks and other kitchen staff. Planning and supervising tasks carried out by the food preparation staff. Taking responsibility for the health and safety of the food team. Planning food menus and ensuring that the menu is fresh and well presented. Keeping abreast of culinary trends and incorporating these into the menu. Developing recipes and determining how best to present dishes. Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory. Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices. Checking regularly that the equipment and work areas are kept spotless. Keeping abreast of and complying with the latest health and safety laws and regulations. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the executive chef's absence. Requirements: Bachelor’s degree in culinary science or relevant field. Should know south indian cuisine. A minimum of 2 years’ experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Cluster Chef/ Head Chef/ Sous chef/ Jr. Executive Chef Also Can apply for this post. To know about company please check out www.keralacafe.co Job Type: Full-time Pay: ₹50,000.00 - ₹55,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person Expected Start Date: 01/08/2025

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 We are seeking a dedicated and skilled Commis to join our culinary team in Visakhapatnam, India. As a Commis, you will play a crucial role in supporting our kitchen operations and maintaining high standards of food preparation and presentation. Assist in the daily mise-en-place and food production in various sections of the main kitchen or satellite kitchens Prepare and cook food according to recipes, quality standards, and presentation guidelines Maintain cleanliness and organization of all work areas, kitchen equipment, and utensils Collaborate with other kitchen staff to ensure efficient food service and timely delivery of menu items Adhere to food safety and hygiene standards, including HACCP and local regulations Assist in inventory management and stock rotation to minimize waste and control food costs Support senior chefs in menu preparation and special culinary projects Participate in ongoing training to enhance culinary skills and knowledge Qualifications Proven experience as a Commis or in a similar junior chef role, preferably in a reputable hotel or restaurant Strong knowledge of food preparation techniques, cooking methods, and kitchen procedures Proficiency in using various kitchen equipment and utensils safely and efficiently Solid understanding of food safety and hygiene standards, including HACCP principles Ability to work effectively in a fast-paced, team-oriented environment Excellent attention to detail and commitment to food quality and presentation Good time management and organizational skills Basic computer skills for inventory management and recipe documentation Physical stamina to stand for extended periods and lift moderate weights Willingness to learn and adapt to new culinary techniques and recipes Effective communication skills in English and local languages Culinary education or relevant certifications are a plus

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Outlet Operation Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation Assist management to supervise junior team members and casual labor under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis Take food and beverage orders according to guest’s requirements and preferences Deliver food & beverage services in accordance to departmental standards and procedures Ensure that all food & beverage are served according to service standard Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Try to remember individual patron’s names and their preferences to extend a personalized service Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management Assist other Food & Beverage outlets with their operations during peak times or when required Qualifications Secondary / High school education Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Minimum 1 year of relevant experience in a similar capacity Working knowledge of MS Excel, Word, & PowerPoint Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities

Basic language skills as Hindi and English Minimum 1 years experience in the same field preferred, freshers are also welcome We are looking for Waiter/Steward or Service Boy Greeting patrons and if needed,confirming and taking reservations Giving basic information on reservations,availability,restaurant hours and services Preparing for guest by cleaning and setting tables Required Candidate profile Describe menu items to customers or suggest A friendly,polite &courteous nature Strong communication and organizational skills A high school diploma or equivalent in Food Knowledge salary+(Food & Acc) Candidates may contact on 9740987711 Schedule: Day shift Evening shift Morning shift Education: Secondary(12th Pass) (Preferred) Experience: Restaurant service: 1 year (Preferred) total work: 1 year (Preferred) Language: English (Preferred) Hindi (Preferred) Job Types: Full-time, Permanent, Contractual / Temporary Pay: Up to ₹18,000.00 per month Benefits: Food provided Education: Higher Secondary(12th Pass) (Preferred) Language: Hindi (Preferred) English (Required) Expected Start Date: 22/07/2025

Hiring Alert! Euro School - Wakad CBSE Does the idea of shaping minds excite you? Come join our growing team of passionate educators. Looking for a confident, dynamic and result oriented individual with a passion to work with Early Years Children. Education: Graduation + B.Ed. (mandatory) Experience: Minimum 1 year of experience required. Skills and traits we are looking for : 1. Fluency in Spoken and written English is mandatory. 2. A good understanding of preschool academics. 3. Willing to learn and adapt to new ways of teaching and learning. 4. Excellent Communication Skills. 5. Responsible, resourceful, patient and caring. Immediate joiners will be preferred. Address - Euro School - Wakad CBSE, Bhumkar Chowk, Next to Sliver Spoon Restaurant, Pune, 411057. Kindly share your updated resumes to [email protected] Job Types: Full-time, Permanent Pay: From ₹28,000.00 per month Benefits: Health insurance Provident Fund Ability to commute/relocate: Wakad, Pune, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Have you completed B.Ed degree ? Currently where are you working? What is your Notice period & from which date will you be able to join if selected ? (Preferring immediate joiners only) Education: Bachelor's (Required) Experience: English teaching: 1 year (Required) Language: Fluent English (Required) Work Location: In person Application Deadline: 12/04/2025 Expected Start Date: 01/08/2025

Job Description: F&B Captain Position Title: Food & Beverage (F&B) Captain Department: Food & Beverage Service Reports to: Restaurant Manager / F&B Banquet Manager Job Type: Full-time / Permanent Position Summary: The F&B Captain oversees the daily operations of the food and beverage service team, ensuring exceptional guest service, efficient workflow, and adherence to quality standards. Key Responsibilities: Team Supervision: Lead and coordinate the F&B service staff, ensuring compliance with company standards and policies. Guest Service: Ensure prompt, professional service, addressing guest concerns and enhancing their dining experience. Quality Control: Monitor food and beverage service quality, maintaining cleanliness and adherence to safety regulations. Staff Training: Train and mentor staff, ensuring they meet service standards and understand menu items. Inventory & Orders: Assist with inventory management and ordering of supplies. Sales & Promotions: Support sales strategies and promotions to maximize revenue. Qualifications: Experience: 2-3 years in F&B, with supervisory experience preferred. Skills: Strong leadership, communication, and problem-solving abilities. Education: High school diploma; hospitality management degree preferred. Certifications: Food safety certification is a plus. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Flexible schedule Food provided Health insurance Paid sick time Provident Fund Schedule: Rotational shift Supplemental Pay: Overtime pay Yearly bonus Application Question(s): No Accommodation will be provided, the candidate will have to commute on their own. Experience: total work: 4 years (Required) Work Location: In person

· To report for duty punctually well-groomed and wearing the correct uniforms at all times · To serve food and beverage according to prescribed norms. · To do side duties as assigned on a daily basis by Shift Manager/Assistant Manager/Captain · To provide a courteous and professional service always. · To coordinate well with other colleagues in restaurant to ensure a good working relationship is maintained. · To maintain a high standard of personal appearance and hygiene at all times. · To carry out any other reasonable duties and responsibilities assigned. · To provide service and support to the customers visiting restaurants. · Attends to guests and takes orders · Offers information and suggestions about the menu. · Prepares checks and collect paymen Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Work Location: In person