2072 Restaurant Jobs - Page 27

1. Culinary Leadership: Collaborate with the Executive Chef to develop and execute the menu, ensuring that all dishes are prepared to the highest quality standards. Lead and inspire the kitchen staff, providing guidance, training, and mentorship to sous chefs, line cooks, and other kitchen personnel. 2. Kitchen Operations: Oversee day-to-day kitchen operations, including food preparation, cooking, plating, and presentation. Ensure that all kitchen equipment is properly maintained and that safety and sanitation standards are strictly adhered to. 3. Menu Development: Assist in menu planning and creation, incorporating innovative ideas and trending culinary techniques while considering cost-effective options. Collaborate with the Executive Chef to source high-quality ingredients and establish relationships with suppliers. 4. Quality Control: Maintain consistency in the taste, presentation, and portioning of dishes to meet the restaurant's standards. Monitor food quality, taste, and texture to ensure customer satisfaction and make necessary adjustments. 5. Administrative Duties: Assist in inventory management, including ordering, receiving, and maintaining appropriate stock levels while controlling food costs. Create and manage kitchen schedules, oversee labor costs, and ensure that staffing levels are appropriate for business needs. 6. Problem Solving: Resolve any kitchen-related issues or conflicts that may arise during daily operations. Address customer feedback and complaints in a professional and timely manner. 7. Health and Safety Compliance: Ensure strict adherence to health and safety regulations, including food safety and hygiene practices. Participate in regular kitchen inspections and safety audits. 8. Special Events and Catering: Manage the execution of special events, banquets, and catering services as required. Collaborate with the Executive Chef to plan and prepare menus for these events. 9. Cost Control: Assist in cost control measures, monitor kitchen expenses, and find ways to reduce waste and maximize profitability. Job Types: Full-time, Permanent Pay: ₹16,509.81 - ₹62,830.88 per month Benefits: Cell phone reimbursement Food provided Provident Fund Experience: 8years: 7 years (Preferred) Work Location: On the road

Food Preparation: Preparing and cooking dishes according to recipes and specifications, including organizing, maintaining, and cleaning equipment and stations. Quality Control: Ensuring all dishes meet the restaurant's standards for taste, presentation, and portion control. Inventory Management: Assisting with inventory control, including monitoring supplies, managing wastage, and ensuring proper storage and labeling of ingredients. Hygiene and Safety: Maintaining a clean and organized workspace, adhering to strict hygiene and safety protocols for food handling, storage, and preparation. Teamwork: Collaborating with other kitchen staff, including the CDP and other DCDPs, to ensure efficient kitchen operations. Menu Development: Assisting with menu planning, recipe development, and creating new dishes. Training: Training junior kitchen staff and sharing knowledge about Continental cuisine. Job Types: Full-time, Permanent Pay: From ₹25,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Provident Fund Work Location: In person Application Deadline: 18/07/2025 Expected Start Date: 28/07/2025

We are a busy restaurant and have an open role for Hostess. You will greet guests as they enter and show them to their table or waiting area. You will also engage with guests to ensure their meal is as good as it should be. To do well in this role, you should be comfortable standing for long periods and managing a very busy shift. Hostess Responsibilities: Greeting guests as they enter and putting them on a waiting list as necessary. Providing guests with menus and answering any initial questions. Seating guests at tables or in waiting areas. Assign guests to tables they prefer while keeping table rotation in mind so that servers receive the right number of customers. Engaging with guests to ensure they're happy with food and service. Responding to complaints and helping to resolve them. Answering phone calls, taking reservations, and answering questions. Knowledge of the menu. Helping out with other positions in the restaurant as needed. Providing great customer service. Hostess Requirements: A high school diploma or equivalent is preferred. Ability to provide top-notch customer service in a fast-paced environment. A positive attitude and ability to work well under pressure with all restaurant staff. Does high-quality work while unsupervised. Able to work in a standing position for long periods of time. Able to safely lift and easily maneuver trays of food when necessary. Willing to follow instructions and ask questions for clarification if needed. Able to handle money accurately and operate a point-of-sale system. Able to work in a busy restaurant environment. Restaurant experience is a plus. Job Types: Full-time, Permanent, Fresher Pay: ₹22,000.00 - ₹35,000.00 per month Benefits: Flexible schedule Food provided Leave encashment Paid sick time Paid time off Provident Fund Schedule: Rotational shift Weekend availability Work Location: In person

Greet and escort customers to their tables Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies) Prepare tables by setting up linens, silverware and glasses Inform customers about the day’s specials Offer menu recommendations upon request Up-sell additional products when appropriate Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages Communicate order details to the Kitchen Staff Serve food and drink orders Check dishes and kitchenware for cleanliness and presentation and report any problems Arrange table settings and maintain a tidy dining area Deliver checks and collect bill payments Carry dirty plates, glasses and silverware to kitchen for cleaning Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties) Follow all relevant health department regulations Provide excellent customer service to guests Job Type: Full-time Pay: ₹15,000.00 - ₹16,000.00 per month Work Location: In person

Greeting customers, guiding them to tables and delivering drinks from the bartender. Clearing, cleaning and setting tables. Ensuring serving stations are stocked with cutlery, napkins, trays, and condiments. Sweeping and mopping floors in the restaurant, bar, and kitchen. Job Types: Full-time, Permanent Pay: ₹10,191.74 - ₹20,000.00 per month Benefits: Food provided Provident Fund Education: Diploma (Preferred) Experience: total work: 1 year (Required) Work Location: In person

Company Description Grand Mercure Bengaluru at Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests. Features an all-day dining restaurant, cafe & alfresco, a fitness centre, spa, swimming pool, an entertainment zone, library lounge, art gallery and business centre Job Description This position is responsible for providing administrative support to colleagues in the Talent & Culture function to ensure the timely and accurate delivery of Talent & Culture initiatives and projects. Process day-to-day Talent & Culture administration in an accurate and timely manner Conduct regular file audit for candidate files. Prepare new ambassador’s personal files including all necessary forms, document and information. End to End process of Pre-Employment Medicals/Food Handlers renewal test and report administration Ensure that Health and safety policies of ESIC, Group Medical Coverage, Group Personal Accident and Group Term Life Insurance are periodically reviewed and renewed Assist employees in claim process in co-ordination with TPA/ESIC Authorities for ESIC, Group Medical Coverage, Group Personal Accident and Group Term Life Insurance are periodically reviewed and renewed Assist new employees with all the mandatory documentation that is required for completion upon commencement, ensuring all forms are complete. Ensure all the New Joiners background checks, medical check-up done well in time and reports properly documented in the employee file. Prepare various letters and communication to employees Prepare monthly employee newsletter and publish it creatievly Organize and execute engagement & CSR activities Update and track annual and probation period appraisals of all employees Maintain good working relations with all departments and all professional external contacts. Qualifications Minimum 1 year of experience in a similar capacity Excellent reading, writing and oral proficiency in English language Proficient in MS Excel, Word, & PowerPoint Additional Information 2- 3 years of experience.

Department: Food & Beverage / Restaurant Operations Reports To: Restaurant Manager or Assistant Manager Location: Supa , Ahmednagar Employment Type: Full-Time / Part-Time Job Summary: The Restaurant Floor Supervisor is responsible for ensuring smooth and efficient daily operations of the restaurant’s dining area. This role involves supervising staff, maintaining high levels of customer service, enforcing hygiene and safety regulations, and supporting the management team in delivering an outstanding guest experience. Key Responsibilities: · Supervise service staff including servers, hosts,. · Assist in scheduling shifts and managing staff attendance. · Monitor service like waiters , housekeeping , personal hygiene & clean uniform . · Coordinate daily floor operations to ensure smooth service and guest satisfaction. · Monitor and maintain quality control in customer service, food presentation, and cleanliness. · Handle guest complaints professionally and resolve issues in a timely and effective manner. · Train and onboard new staff; provide ongoing coaching and performance feedback. · Ensure compliance with health and safety regulations and company policies. · Collaborate with kitchen and bar teams to ensure seamless communication and service. Qualifications: · High school diploma or equivalent; a degree in hospitality or related field is a plus. · Minimum 2–3 years of experience in a supervisory or lead server role in a restaurant. · Strong leadership and interpersonal skills. · Excellent communication and customer service abilities. Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person

The Food & Beverage Guest Service Associate (Female) is responsible for providing exceptional service to guests in the restaurant, café, bar, or room service area. She ensures a positive dining experience by maintaining a clean and welcoming environment, understanding menu offerings, and delivering attentive service that reflects the standards of the establishment. Key Responsibilities: Greet guests warmly and professionally upon arrival. Escort guests to their tables and present menus. Take food and beverage orders accurately and promptly. Provide detailed information about menu items, including ingredients and preparation methods. Serve food and beverages to guests in a timely and courteous manner. Ensure tables are properly set up and maintained during service. Clear tables and reset them for new guests efficiently. Address guest concerns or complaints promptly and professionally. Coordinate with kitchen and bar staff to ensure smooth service. Adhere to all food safety and hygiene regulations. Maintain cleanliness and organization of service areas. Process billing and payments accurately using the POS system. Upsell food and beverage items to maximize revenue. Participate in team meetings and training sessions as required. Job Types: Full-time, Permanent, Fresher Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Cell phone reimbursement Health insurance Provident Fund Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Greeting and Seating Guests: Warmly welcoming guests, guiding them to their tables, and providing menus. Order Taking: Effectively taking food and drink orders, offering recommendations, and answering menu-related questions. Serving Food and Beverages: Promptly and accurately delivering orders to the correct guests, ensuring proper presentation and temperature. Customer Service: Providing attentive and friendly service throughout the meal, addressing any concerns or requests, and ensuring overall guest satisfaction. Table Maintenance: Maintaining a clean and organized dining area, including clearing finished plates, refilling drinks, and resetting tables. Handling Payments: Presenting checks, processing payments, and making change accurately. Cooperation with Staff: Communicating effectively with kitchen staff and other team members to ensure smooth service. Upholding Standards: Adhering to all relevant health and safety regulations, as well as restaurant policies and procedures. Essential Skills: Communication Skills: Excellent verbal communication and active listening skills are crucial for interacting with guests and other staff. Customer Service Skills: A friendly, positive, and helpful demeanor is essential for creating a welcoming atmosphere. Multitasking: Servers need to manage multiple tasks simultaneously, such as taking orders, serving food, and handling payments. Attention to Detail: Accuracy in order taking, food delivery, and financial transactions is important. Teamwork: Servers need to collaborate effectively with kitchen staff and other team members to ensure efficient service. Knowledge of the Menu: Servers should be familiar with the menu items, ingredients, and preparation methods to assist guests with their choices. Ability to Handle Pressure: Servers often work in a fast-paced environment and need to remain calm and efficient under pressure. Physical Stamina: The job requires standing for extended periods and carrying trays of food and drinks. Job Type: Full-time Pay: ₹12,000.00 - ₹16,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Evening shift Fixed shift Morning shift Rotational shift Work Location: In person

Sous Chef - Commissary (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 Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the 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. 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. 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 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 or above. 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel. Possess a valid health certificate. Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen). Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen). Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen). A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence. Able to work with and consume all products and ingredients. Able to convert recipes and follow them through. Proficient in Microsoft Word and Excel. Able to set priorities and complete tasks in a timely manner. Work well in stress situations, remain calm under pressure and able to solve problems. Excellent leadership skills. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred. Good command in English, both verbal and written to meet business needs, preferred. Work experience in similar capacity with international chain hotels 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!

The Restaurant Hostess is the first point of contact for guests. She/he is responsible for welcoming and seating guests in a courteous and efficient manner, managing reservations, and ensuring a positive and smooth dining experience from arrival to seating. Key Responsibilities: Greet guests warmly and professionally as they enter the restaurant Manage reservation system and waitlists, including phone and online bookings Escort guests to their tables and provide menus Maintain a clean and organized front-of-house area Monitor the dining room to anticipate guest flow and table turnover Coordinate with servers and kitchen staff to manage seating and wait times Answer guest inquiries regarding menus, wait times, and restaurant policies Handle guest complaints or refer them to management when necessary Assist with administrative or support tasks as needed 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 Work Location: In person

Location: Bangalore. Position Type: Full-time Experience: 1-2 years Role and Responsibility: Calls: All the Incoming calls are responded with providing necessary resolutions accordingly. External Emails: All the emails addressed with proper resolution to resolve all the queries. Internal Emails: All the emails has to be addressed on the same with necessary changes/fulfilling the requirement. Master Vendor Creation/Changes: We have to upload all the necessary details with documents of the vendor to create the master vendor. Vendor/Counter Creation: We have to create the counter to go live in our application. Menu Creation/Changes: We have to create the menu for the respective counter with proper check spelling, veg/non veg, category, etc. to go live in the application. Vendor Schedule Enable/Changes: The respective site team will coordinate to do the changes in the vendor/counter so we have to get this quickly. Order Processing & Coordinating with Restaurant: We have listed client where we will deliver the food from out side restaurants so we have to process the process the order with them and track them with the restaurants to deliver it on time. Note: The above mentioned are just basic subjects, we will be having an internal other type of work related to the subjects. Working Hours: 10 Hours Shift Holiday: Weekly one day off /Rotational off Preferred Languages: Kannada, Tamil, Hindi Job Type: Full-time Schedule: Day shift Morning shift Night shift Ability to commute/relocate: Bangalore, Karnataka: Reliably commute or planning to relocate before starting work (Preferred) Shift availability: Night Shift (Preferred) Day Shift (Preferred) Work Location: In person

1. Receive and forward all goods and deliveries in and out of the Restaurant to the correct point of contact/storage area. 2. Able to follow standards for issuingand receiving stock within the store's area of operation. 3. Monitor and take inventory on regular basis to compile orders based on parlevels or needs. 4. Maintain clear and organised records to ensure all reports and invoices are filed and stored properly. 5. Monitor PAR levels for all food items to ensure proper levels. 6. Responsible for storage of both food & beverage and operational stock. 7. Responsible for the day-to-day check on the storage facilities for upkeep and hygiene. 8. Responsible to verify all goods arrived as per the agreed purchase, delivery note and agreed quantity has been received. 9. Refuse acceptance of damaged, unacceptable, or incorrect items. 10. Ensure cleanliness of all areas, keeping storage areas clean & tidy and in strict compliance with hygiene regulations. 11. Ensure all store requisitions are signed by concerned Department Heads (HOD’s) and approved by FC/GMdepending upon the Restaurant's operations procedure. 12. Ensure the quantity requested and the quantity issued always matches. 13. Ensure store requisition form is signed by the person collecting the goods and enter into the Inventory/Materials Management System. 14. Post all invoices using the MMS - Material Management System. 15. Conduct inventory auditsto determine inventory levels and needs. 16. Conduct physical stock audits on a regular basis as advised by the Financial Controller (FC)and the physical count to be tallied with the inventory count from the MMS - Material Management System. 17. Any differences between the manual count and MMS software have to be investigated and the information to be given to the Finance Department. 18. Assist the Accounts PayableClerk / payable assistant in finding out any costdiscrepancies. 19. Complete requisition forms for inventory and supplies. 20. Extend all requisitions on a daily basis and update the inventory managementsoftware/system. 21. Work closely with Purchasing to order and receive items and equipment. 22. Troubleshoot any vendordelivery issues and oversee/follow up on the return process. 23. Follow up on documentationof after-hours issues ensuring it is in accordance with established internal controlsand procedures. 24. Adhere to all Health and Safetyprocedures particularly relating to food and beverage items. 25. Ensure uniform and personal appearance are clean and professional. 26. Speak with others using clear and professional language. 27. Keep accurate recordings of all incoming and outgoing goods. 28. Notify the store manager/supervisor of any low stock levels. 29. Identify and report any slow-moving items to avoid over purchasing. 30. Verify and track received inventory and complete inventory reports and logs. 31. Perform any other duties as assigned by the management or supervisors. Job Types: Full-time, Fresher Pay: ₹14,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Experience: Hospitality: 1 year (Preferred) total work: 2 years (Preferred) Work Location: In person

Job Summary If you are passionate about food and ready to work hard and think fast while keeping a smile on your face, we would love to have you join our team. Working as a crew member at New York Chicken is the perfect way to Build your career and gain valuable experience in customer service, food preparation, and personnel management. We value our employees and offer a positive and encouraging environment as well as ample opportunities for career advancement. Take the first step toward a long and rewarding career by becoming a respected member of our team. Job Responsibilities Work together with the kitchen team to prepare food while following cooking instructions, safety procedures, and sanitary requirements. Cook and prepare all menu items according to our recipes and standards. Ensure all dishes are cooked to the highest quality and consistency. Ensure restaurant cleanliness daily by clearing tables, returning trays to the kitchen, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms. Communicate effectively with team members and management to create work schedules, train new employees, and resolve any interpersonal issues as needed. Monitor cooking times and temperatures to ensure food safety and quality. Maintain a neat and tidy appearance by wearing a uniform and adhering to a corporate dress code. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Paid sick time Work Location: In person

Responsibilities: Preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie. Responsibilities: Measuring meal ingredients accurately for the chef de partie Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat Preparing basic salads and sauces for meals, as directed by the chef de partie Receiving deliveries and verifying that all ordered items are received and are good quality Taking inventory of restaurant supplies and notifying the supervisor when stock is low Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers Cleaning and ensuring that all the work stations are organized and properly sanitized Preparing all the meal items to be presentable as instructed by the chef de partie Requirements: High school diploma or GED Associate’s degree, diploma or certification in culinary arts is preferred Food handler’s license Relevant prior work history and experience in a commercial kitchen Knowledge of current food health and safety regulations Must be able to stand for long periods of time Must be able to work under pressure Must have excellent organizational skills Ability to communicate effectively Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Education: Secondary(10th Pass) (Preferred) Experience: Chef: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person

Looking for waiter with experience. Perks and benefits Food provided Day shift

Key Responsibilities: Greet and seat guests politely. Take and serve food and beverage orders. Set up and clear tables as per standards. Assist in restaurant or banquet setup. Maintain cleanliness and hygiene in service areas. Replenish service stations with supplies. Coordinate with kitchen and bar for timely service. Handle basic guest queries and escalate issues when needed. Follow safety and hygiene procedures. Support team members to ensure smooth operations. Job Type: Internship Contract length: 6 months Pay: ₹5,000.00 - ₹8,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person

Full time Salary: Rs.10,000 to Rs.20,000 per month depending on skills and experience and working hours and working days (multiple flexible options are available) We are looking for an ambitious and enthusiastic specialist chef (INDO-CHINESE) to join our team. Responsibilities: - Prepare and cook a variety of Indo-Chinese dishes to high standards ( Fried rices, manchurian items and noodles etc.) - Plan and develop new menu items in line with market trends and customer preferences Maintain hygiene and cleanliness in the kitchen as per food safety standards Requirements: 1. Any education/ student/ graduate/ post graduate 2. Expertise in indo-chinese dishes Attention to detail and consistency in food preparation 3. Good communication and teamwork skills Time management and ability to multitask Creativity in food presentation and recipe development 4. Basic knowledge of food safety and hygiene practices 5. Work Hours: Flexibility to work shifts, including mornings, late evenings/night, weekends, and public holidays Why to Join Bommasani Foods / Bommasani Brothers Super Market? At Bommasani Foods, we believe in building careersnot just offering jobs. Here’s what makes working with us a rewarding experience: 1. Generous Leave Policy: Enjoy 5.5 to 6.5 days of paid leave/weekoffs every month. 2. Balanced Work Hours: 8-hour work shifts to ensure work-life balance. 3. Extra Pay for Extra Effort: Get additional compensation for working overtime or on your leave days. 4. Professional Environment: Work in a structured, respectful, and growth-oriented setting. 5. Career Growth Support: Receive guidance, mentorship, and training to grow within the company. 6. Team Spirit: Be part of a positive, collaborative, and motivated team. 7. Respect & Recognition: Experience a workplace culture that values every individual. 8. Cross-Business Learning: Gain exposure to other ventures under the Bommasani Group umbrella. 9. Structured Promotions: Clear and transparent career progression based on performance. 10. Leadership Opportunities: Take charge of new projects and contribute to business innovation. 11. Strategic Involvement: Be a part of our planning and expansion efforts. 12. Business Travel: Optional opportunities to travel for business trips and expansion projects.

The Pub Manager position is a full-time on-site role based in Bengaluru. As the Pub Manager, you will be tasked with overseeing the daily operations of the Persian majlis, managing staff, ensuring customer satisfaction, and upholding quality standards. Your responsibilities will also include inventory management, financial planning, and event organization. To excel in this role, you should possess excellent leadership and communication skills. Previous experience in managing a pub or restaurant is preferred, along with knowledge of inventory management and financial planning. Customer service and hospitality skills are essential, as well as strong problem-solving and decision-making abilities. The ability to thrive in a fast-paced environment is crucial, and any prior experience in the food and beverage industry will be advantageous. A Bachelor's degree in Hospitality Management or a related field is a plus. If you are looking for a challenging opportunity where you can showcase your leadership skills, excel in customer service, and contribute to the success of a dynamic establishment, then this Pub Manager role is perfect for you. Join our team and be a part of creating memorable experiences for our patrons.,

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

Food and Beverage Associate A Food and Beverage Associate is responsible for working in all areas of Food and Beverage as needed to deliver an excellent Guest and Member experience while working to achieve departmental targets. What will I be doing? As a Food and Beverage Associate, you are responsible for working in all areas of Food and Beverage as needed to deliver an excellent Guest and Member experience. A Food and Beverage Associate will also be required to take and deliver customer orders and work to achieve departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: Able to work in all areas of Food and Beverage including Bar, Restaurant, Room Service and Conference and Events Welcome guests in a polite and friendly manner Take and deliver customer orders, consistently demonstrating high levels of customer service Prepare set ups for tables and/or rooms Follow cash handling procedures Manage guest queries in a timely and efficient manner Up-sell with latest departmental incentives Ensure compliance of brand standards Strive to achieve departmental targets Ensure cleanliness of work areas Comply with hotel security, fire regulations and all health and safety legislation Comply with local licensing laws Be environmentally aware Assist other departments wherever necessary and maintain good working relationships What are we looking for? A Food and Beverage Associate 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: Positive attitude Good communication skills Commitment to delivering high levels of customer service Excellent grooming standards Flexibility to respond to a range of different work situations Ability to work on your own or in teams It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Previous Food and Beverage and/or industry experience Experience with cash handling Knowledge of Food Hygiene Regulations 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 travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . 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!

Executive 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 Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards. What will I be doing? As the Executive Chef, you will be responsible for performing the following tasks to the highest standards: Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations. Work at off-site events when requested. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested. Work on new dishes for food tastings and photo taking. Attend service briefings. Communicate effectively with the Service team. Control stations within the kitchen. Effectively respond to every guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern. Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 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 chefs on issues and take appropriate action. Ensure that recipes and costings are established and updated. Select team members who display qualities and attributes that reflect the department standards. Monitor food quality and quantity to ensure the most economical usage of ingredients. Advise new menus and seasonal food concept changes. Liaise with the Chefs daily to advice on any challenges and 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. Monitor the 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 necessary steps to maintain the highest possible standards in this area. Attend communication meetings ensure that all assigned team members receive this communication. 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 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. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. Ensure that all 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 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 diploma or equivalent. 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. At least 8 years of experience as a Main Chef. Up to date with sanitation classes. Possess a valid health certificate. Good command in English, both verbal and written to meet business needs. Work experience in similar capacity with international chain hotels. A major in cooking, advantageous. 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!

Oversee the daily operations of the clinic & store • Need to be passionate about delivering exceptional levels of customer service and driving sales and other KPIs • Forecast and analyses sales based on purchase patterns and footfalls • To ensure outstanding presentation of clinic and visual merchandising standards are maintained • Inventory management to ensure stock levels at optimal levels at all time • Ensure cash management and reconciliation on a daily basis • Oversee the development and implementation of standards of best practice and operating procedure throughout the clinic

“Greet guests, take and serve orders, prepare food/drinks, maintain cleanliness, handle payments, resolve issues, collaborate.”

Job Title: Service Captain Location: Khaleez Restaurant, Tirur Reporting to: Restaurant Manager Job Summary: We're looking for a highly skilled and charismatic Service Captain to lead our service team and ensure exceptional guest experiences. As a Service Captain, you'll be responsible for overseeing daily dining operations, managing a team of servers and hosts/hostesses, and driving sales growth through excellent customer service and relationship-building. Your passion for hospitality, attention to detail, and leadership skills will make you a valuable asset to our team. JOB RESPONSIBILITIES : Customer Service: Greet and welcome guests, ensuring a warm and inviting atmosphere. Take orders, answer questions, and provide menu recommendations. Ensure prompt and attentive service, resolving any customer complaints or issues. Present an accurate final bill to the guest and process the payment. Possess in-depth knowledge of the menu, including ingredients, preparation methods, and pairing suggestions Restaurant Operations: Oversee the front-of-house operations, ensuring a smooth and efficient service. Target Oriented Manage table assignments, seating, order taking and wait times. Coordinate with the kitchen staff to ensure timely food delivery and resolve issues. Overseas and monitor the cleanliness of the restaurant. Responsible for taking away restaurant-related equipment. Teamwork: Supervise and coordinate the activities of servers, bussers, and hosts/hostesses. Assign tasks, provide guidance, and support team members to ensure excellent service. Monitor and evaluate team performance, providing feedback and coaching as needed. Communication: Communicate effectively with guests, team members, and management. Provide feedback and suggestions to improve restaurant operations and customer service. Qualifications: 2+ years of experience as a Restaurant Captain or in a similar role. Bachelor's degree in Hospitality, Restaurant Management, or a related field. Knowledge of restaurant operations, customer service, and quality control. Skills and Behavioral Competencies: Work in a fast-paced, dynamic restaurant environment. Ability to provide excellent customer service, including greeting customers, taking orders, and serving food and drinks. Strong leadership and team management skills. Excellent communication and interpersonal skills. Knowledge of menu items, ingredients, and preparation methods to answer customer questions and make recommendations. Ensure that your uniform is clean, pressed, and well-maintained at all times. Ability to work flexible hours, including evenings, weekends, and holidays. If you're passionate about delivering exceptional guest experiences and leading a team, please submit your application, including your resume. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹24,000.00 per month Benefits: Cell phone reimbursement Commuter assistance Food provided Health insurance Provident Fund Work Location: In person