2072 Restaurant Jobs - Page 28

Create training manuals, SOPs & other resources aligned with franchise policies & operational standards, Deliver Training Sessions, Evaluate Training Effectiveness, Maintain Training Records, Compile and submit regular training reports.

Job Title : Commis I & II – Continental / Indian Cuisine Location : South Mumbai (Iconic 4-Star Hotel) Department : Food Production (Kitchen) Salary : ₹18,000 – ₹23,000 per month (Based on experience and skill level) Reporting to : CDP / Sous Chef / Executive Chef Position Overview We are looking for passionate and disciplined Commis I & II Chefs for both Continental and Indian kitchens to join our dynamic culinary team at one of South Mumbai’s most iconic 4-star hotels. The ideal candidate should have a strong foundation in kitchen operations, attention to detail, and the ability to work under pressure in a high-paced environment. Key Responsibilities Assist in the preparation, cooking, and presentation of dishes within your section (Continental or Indian). Ensure that all food is prepared to the highest standards of quality and hygiene. Support senior chefs in daily kitchen operations. Follow standardized recipes and portion control measures. Maintain cleanliness and order in your work area as per hotel standards. Assist in receiving and storing kitchen supplies and ingredients. Adhere to all food safety, hygiene, and sanitation guidelines (FSSAI standards). Work in close collaboration with the team to ensure smooth service during peak hours. Commis I will mentor Commis II and trainees as required. Ensure minimal wastage and monitor inventory levels in your section. Requirements Experience : Commis I: Minimum 2–3 years in a similar role in a reputed hotel or restaurant. Commis II: Minimum 1–2 years of hands-on kitchen experience. Education : Diploma or Certification in Culinary Arts from a recognized institute preferred. Skills : Continental Commis: Should have knowledge of pasta, sauces, grilled meats, salads, European plating styles. Indian Commis: Should be well-versed in Indian gravies, tandoor operations, curries, and regional Indian cuisine. Ability to follow instructions and work in a team. Good time management and multitasking abilities. Basic understanding of kitchen equipment and tools. Work Environment 6-day work week Rotational shifts including weekends and holidays Staff meals and uniforms provided Growth opportunities within the group for high performers Why Join Us? Be a part of an established culinary brand in South Mumbai Work with experienced chefs in a structured and professional environment Opportunities to grow within the kitchen brigade and hotel brand If you are passionate about food and ready to elevate your culinary journey, apply now and be part of a hotel known for excellence and tradition in hospitality. Job Type: Full-time Pay: ₹18,000.00 - ₹23,000.00 per month Work Location: In person

Our Journey We are Corridor Seven Coffee Roasters, founded in 2017. Considered pioneers in the emerging industry, our passion for crafting and concept curation has not only led us to win national championships twice but also to build future champions. We hand-hold our customers as we introduce them to specialty industry. With 2x coffee championship-winning expertise, specialised QC, training centre, 83+ scoring coffee., we dedicate ourselves to showcasing the best of Indian coffee to the world. Our Vision Vision : To be recognised as a pioneering force, and aim to bring Indian coffee to the World map with our qualitative and passionate approach. Mission : We strive to build enduring relationships with farmers, empower communities, with an aim to redefine the coffee experience through our unwavering commitment to quality. Our Culture Over the last seven years, Corridor Seven Coffee Roasters has grown from a specialty coffee roastery into a vibrant cultural hub. Through events, partnerships, and a shared passion for exceptional coffee, we've built a community rooted in meaningful relationships and creative collaborations. Our championship-winning team (Indian Aeropress Champion 2017, National Barista Champion 2022) thrives on cross-functional learning and innovation. We foster a dynamic work culture where everyone explores all aspects of the business, driving holistic growth and quality. We're committed to ethical sourcing-working directly with Indian coffee farmers, without middlemen or negotiations. This ensures traceable, high-quality coffee for our customers and fair prices for our producers. Our commitment to excellence has led us to be the championship-winning teams (Indian Aeropress Championship 2017, National Barista Championship 2022) and applying those insights to continuously elevate our craft. This dedication to learning and improvement is ingrained in our culture, ensuring that we remain at the forefront of the specialty coffee industry. We at Corridor Seven Coffee Roasters endeavours to empower Indian Coffee Farmers with a no middlemen & no negotiation approach - sourcing directly from them. By sourcing the harvest ourselves, we can ensure both the quality of coffee as well as transparency for our customers plus a fair trade price and ethical treatment for the producers. HOST/HOSTESS Host/Hostess Job Responsibilities: Welcome guests in a warm and friendly manner. Ascertains their dining/seating needs. Seats guests and manage the seating chart. Monitors restaurant activity to determine seating and dining flow. Responds to guest inquiries and requests in a timely, friendly, and efficient manner. Performs opening and closing duties, as needed. Assists others with side work including, but not limited to cleaning, stocking, folding silverware, etc. Helps fellow team members and other departments wherever necessary to maintain positive working relationships Work Hours & Benefits We stress on professional work hours so that you can put your best foot forward. With a healthy mix of male-female work ratio, we have corners covered to make everyone feel happy, interested and encourage them to bring more and more ideas. With Brand Collaborations you also get an opportunity to work in a non-fixed atmosphere so you can gain experience in any surrounding. Not to forget your coffee a day is on us. Host/Hostess Qualifications / Skills: Clear Verbal Communication Customer Service Resolving Conflict Teamwork Positive Energy Level Thoroughness Professionalism Education, Experience, and Licensing Requirements: High school diploma Prior restaurant or hotel experience preferred How to apply We would love to receive your resumes over email at – [email protected] , along with the resume please shoot a short 30-second video and tell us why you want to work with Corridor Seven Coffee Roasters (Not compulsory but increases the chances of getting selected)

Responsibilities: Proficiency in using MS Office Team Building Skills Creative thinker with a high degree of integrity and discipline Strong knowledge of consumer/cultural trends Interpersonal and negotiating skills Well-developed relationship building skills; Excellent conflict resolution and problem-solving skills Self-motivation and drive towards winning and a “can do” attitude Fluency in English Responsible for the smooth functioning of the day to day operations at the site level

Job Description We are seeking a visionary and innovative Executive Chef to lead our culinary team in Visakhapatnam, India. As the Executive Chef, you will be responsible for overseeing all aspects of our kitchen operations, from menu creation to team management, ensuring an exceptional dining experience for our guests. Develop and implement creative, seasonally-inspired menus that showcase local ingredients and culinary trends Lead and mentor a diverse team of culinary professionals, fostering a collaborative and motivational kitchen environment Oversee all kitchen operations, including food preparation, quality control, and sanitation standards Manage inventory, budgeting, and cost control to ensure efficient and profitable kitchen operations Collaborate with the management team to enhance overall guest satisfaction and achieve business goals Stay current with culinary trends and techniques, continuously innovating our menu offerings Ensure compliance with food safety regulations and maintain the highest standards of hygiene in the kitchen Participate in food tastings, special events, and promotional activities to elevate the restaurant's profile Work closely with local suppliers to source high-quality, sustainable ingredients Analyze and optimize kitchen processes to improve efficiency and reduce waste Qualifications Proven experience as an Executive Chef or Head Chef in a high-volume, quality-driven restaurant or hotel environment Culinary degree or equivalent professional training from a recognized institution Deep knowledge of culinary trends, cooking techniques, and kitchen management best practices Exceptional leadership, communication, and organizational skills Strong ability to manage a diverse team and thrive in a fast-paced setting Proficiency in menu planning, food cost control, and budget management Creativity in dish presentation and flavor combinations Up-to-date food safety certification Excellent problem-solving skills and ability to make quick decisions under pressure Familiarity with local cuisine and ingredients of Visakhapatnam and surrounding regions Proficiency in kitchen management software and inventory systems Ability to work flexible hours, including evenings, weekends, and holidays Strong commitment to sustainability and ethical sourcing practices

Role & responsibilities Restaurant General Managers play a key supervisory role in the food service industry, providing leadership and decision-making for the restaurant.. Recruiting, hiring and training all restaurant staff, including servers and hosts Scheduling employees to ensure shifts have proper coverage Streamlining the restaurant processes to improve the guest experience Monitoring restaurant finances, including sales and expenses Enforcing food handling regulations and other guidelines to increase guest safety Promoting the restaurant and finding ways to bring in more customers Handling customer complaints Completing necessary paperwork, such as sales , inventory and staff attendance reports Preferred candidate profile Need from hotel industry. Perks and benefits Best in the market

Cleaning and Sanitizing: This involves sweeping, mopping, dusting, and disinfecting all areas of the restaurant, including tables, floors, restrooms, and kitchen spaces (depending on the restaurant's specific needs). Restocking Supplies: Ensuring that restrooms and other areas have adequate supplies like toilet paper, paper towels, soap, and hand sanitizer. Waste Management: Emptying trash and recycling bins, and ensuring proper disposal of waste materials. Equipment Maintenance: Cleaning and maintaining cleaning equipment like vacuums, mops, and cleaning solutions. Safety and Hygiene: Adhering to safety and hygiene protocols, including proper use of cleaning chemicals and Personal Protective Equipment (PPE). Reporting Issues: Notifying the appropriate personnel about any maintenance issues, such as broken equipment, leaks, or safety hazards Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Food provided Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Work Location: In person

URGENTLY REQUIRED FOR A LEADING 3 STAR HOTEL WITH BANQUET / MARRIAGE / CONFERENCE HALLS, ROOMS, COFFEE SHOP & FINE DINING RESTAURANT AT NAVI MUMBAI. CANDIDATES STAYING IN NAVI MUMBAI PREFERRED. Graduate with minimum 2 to 3 years experience in Hotel Industry. Website: http://www.shikara.in

URGENTLY REQUIRED FOR A LEADING 3 STAR HOTEL WITH BANQUET / MARRIAGE / CONFERENCE HALLS, ROOMS, COFFEE SHOP & FINE DINING RESTAURANT AT NAVI MUMBAI. CANDIDATES STAYING IN NAVI MUMBAI PREFERRED. Graduate with minimum 2 to 3 years experience in Hotel Industry. Website: http://www.shikara.in

Job Summary: The Food & Beverage Supervisor is responsible for overseeing the daily operations of the F&B outlets, ensuring excellent customer service, staff efficiency, hygiene standards, and compliance with all operational procedures. The role supports the F&B Manager in leading a team to deliver high-quality dining experiences in line with company standards. Key Responsibilities: Supervise and coordinate daily F&B operations (restaurant, bar, room service, etc.). Ensure prompt, efficient, and courteous service to guests at all times. Monitor and guide staff performance, ensuring training, discipline, and motivation. Oversee table settings, cleanliness, food presentation, and overall guest satisfaction. Handle guest complaints and resolve issues professionally and promptly. Monitor inventory levels and coordinate with the kitchen and procurement teams for restocking. Maintain compliance with health and safety, food hygiene, and quality standards. Support cost control, waste reduction, and efficient resource use in operations. Assist in creating staff schedules and assigning duties based on business levels. Maintain strong communication between kitchen and service teams. Qualifications and Skills: Education: Diploma or degree in Hotel Management, Hospitality, or related field. Experience: 2–4 years of experience in F&B operations, with at least 1 year in a supervisory role. Skills: Strong leadership and interpersonal skills. Excellent communication and guest-handling abilities. Good knowledge of food and beverage operations, including menu items, wines, and service techniques. Proficient in using POS systems and Microsoft Office. Ability to multitask and work in a fast-paced environment. Job Type: Full-time Pay: ₹32,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Job Title : Restaurant Captain Location :Chennai Experience : Minimum 1 Year in Restaurant Service Job Type : Full-Time Industry : Food & Beverage / Hospitality Job Summary : We are seeking a skilled and responsible Restaurant Captain with at least 1 year of experience in the hospitality industry. The Captain will oversee floor operations, ensure smooth service, coordinate between staff and kitchen, and maintain high customer satisfaction. Key Responsibilities : Supervise and guide waiters and service staff during daily operations Welcome and seat guests, present menus, and assist with food recommendations Take orders accurately and ensure proper coordination with the kitchen Monitor table service and ensure high standards of hospitality and hygiene Handle customer feedback, complaints, and resolve issues promptly Train and support new service staff if required Ensure tables are properly set and cleaned before and after each guest Maintain daily service reports and communicate with the restaurant manager Upsell menu items to boost sales (specials, desserts, beverages) Requirements : Minimum 1 year of experience as a Captain in a restaurant Good knowledge of table service and customer interaction Strong leadership and team coordination skills Polite, presentable, and customer-focused Ability to work under pressure in a fast-paced environment Basic knowledge of vegetarian or regional cuisine is a plus Flexible to work shifts, weekends, and holidays Education : 12th Pass or Diploma in Hotel Management preferred Food and accommodation free Walking -10am to 5pm Monday to friday phoenix mall back side 51, Ganapathy Nagar, 150 Feet, Velachery Bypass Rd, Chennai, Tamil Nadu 600042 https://maps.app.goo.gl/jwNY4xtsbZUnRD2P6 contact: 07397222111 Job Types: Full-time, Permanent Pay: ₹10,559.72 - ₹21,638.89 per month Benefits: Food provided Health insurance Life insurance Provident Fund Schedule: Fixed shift Work Location: In person

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

Job Summary: We are seeking a skilled and creative Continental Chef to join our culinary team. The ideal candidate will have expertise in preparing a variety of European and Western cuisines, with a strong emphasis on quality, presentation, and consistency. The role involves menu planning, food preparation, kitchen supervision, and maintaining high standards of hygiene and safety. Key Responsibilities: Prepare and present a wide range of Continental dishes including Italian, French, Spanish, and Mediterranean cuisine. Develop and design creative menus and specials based on seasonal availability and customer preferences. Ensure food quality , taste, and presentation consistently meet high standards. Manage kitchen operations related to continental cuisine , including food prep, cooking, plating, and service coordination. Maintain a clean and organized kitchen environment, ensuring compliance with health and safety regulations. Monitor food storage and stock levels; coordinate with procurement for ingredient purchasing. Train, mentor, and supervise junior chefs and kitchen staff. Ensure cost control through proper portioning, waste reduction, and efficient inventory management. Requirements: Diploma or degree in Culinary Arts, Hotel Management, or a related field. Minimum 3–5 years of experience as a Continental Chef in a reputable hotel, restaurant, or catering environment. Strong knowledge of continental cuisine techniques, ingredients, and presentation styles. Familiarity with kitchen hygiene and food safety standards (HACCP preferred). Creativity, attention to detail, and a passion for food excellence. Strong time management and organizational skills. Ability to work in a fast-paced environment and under pressure. Good communication skills and a team-player attitude. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Flexible schedule Food provided Internet reimbursement Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Operations Management Oversee daily dining operations, ensuring the restaurant runs smoothly and efficiently. Maintain high standards of food quality, presentation, and consistency, focusing on Continental cuisine.

Job Title: Hostess(Female) Location: Udaipur Job Type: Full-time Job Summary: We are seeking an elegant and customer-focused Hostess to join our team. The ideal candidate should have prior experience in hotels or fine-dining restaurants, possess excellent communication skills, and ensure a warm, welcoming atmosphere for guests. Key Responsibilities: Greet and welcome guests in a professional and friendly manner. Escort guests to their tables and present menus. Maintain an accurate waitlist and manage reservations efficiently. Coordinate with the restaurant team to ensure seamless service. Handle guest inquiries and provide information about the restaurant and menu. Ensure the reception area is tidy and presentable. Assist in handling customer complaints with a positive attitude. Maintain a professional appearance, adhering to grooming and dress code standards. Requirements: Experience: Minimum 1 years as a Hostess in a hotel or high-end restaurant. Communication Skills: Fluent in English and Hindi (additional languages are a plus). Personality: Polite, well-groomed, and confident in guest interactions. Tech Skills: Familiarity with reservation software and basic computer knowledge. Availability: Flexible to work shifts, weekends, and holidays as required. Perks & Benefits: Competitive salary package (₹15,000 - ₹20,000) Professional growth opportunities A dynamic and elegant work environment How to Apply: Interested candidates can apply via Email [email protected] *or contact us at WhatsApp: 8287413765 for more details. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Experience: total work: 1 year (Required) Work Location: In person

Bartender Duties · A bartender will check his section daily, he will check the contents of the fridge, if any item is missing from the bar section, he should inform the Bar manager. The bartender has to pay section-wise attention to guests who arrive unexpectedly at any time. · The bartender has acquired wine knowledge of cocktails and mocktails based on his experience so far. He has to be fully prepared; the Bar manager can inquire at any time. · A bartender has to impress the customer by using his talent, he can go to the tables in front of the customers to impress the guests regarding the sale of liquor. · Before joining the bartender section. The bartender will plan what items and wines to use to attract customers. Prepare 10 such items, a bartender should know which item is kept in the section for how long and how to use it so that it gets sold quickly from the bartender section. · Every week the Bartender will share a stock report with the Director and Restaurant Manager · If the bartender is selling wine, he must make a plan a week in advance and get approval from the restaurant manager and director. · A bartender will use all his experience to show customers the beauty of talent like Mixing, garnishing and Serving drinks in order to increase liquor sales. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Flexible schedule Food provided Health insurance Leave encashment Life insurance Paid sick time Paid time off Provident Fund Application Question(s): Where are you located? Experience: Bartending: 1 year (Preferred) Work Location: In person

We Needed Steward & Senior Steward for our Restaurant/Resort/Banquet/Hotel: 1. Steward : 08 with minimum 01 year experience as Steward. 2. Senior Steward: 08 with minimum 01 year Experience as Sr. Steward. Salary is negotiable. Job Types: Full-time, Permanent Pay: ₹11,599.00 - ₹13,414.00 per month Benefits: Food provided Health insurance Provident Fund Supplemental Pay: Commission pay Overtime pay Performance bonus Yearly bonus Work Location: In person Application Deadline: 17/07/2025 Expected Start Date: 18/07/2025

Key Responsibilities: 1. Greet customers, take orders, and serve ice cream 2. Provide excellent customer service, respond to queries, and resolve issues 3. Maintain a clean and organized workspace, adhering to health and safety standards 4. Manage cash and card transactions accurately 5. Work efficiently in a fast-paced environment, handling multiple orders Requirements: 1. Friendly and approachable demeanor 2. Excellent communication and customer service skills 3. Ability to multitask and work under pressure 4. Basic math skills for handling transactions 5. Availability to work flexible hours, including weekends and holidays Job Types: Full-time, Part-time, Permanent, Fresher Pay: ₹10,000.00 - ₹12,000.00 per month Work Location: In person

Hiring Experienced Restaurant Captains For The Grillax Thrissur Outlet Job Type: Full-time Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Paid time off Work Location: In person

We are looking for a reliable and friendly Cashier to manage billing operations at our restaurant. The ideal candidate will handle customer payments, manage the cash register/POS system, and provide excellent service to guests during check-in and checkout. Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Benefits: Food provided Paid time off Work Location: In person

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is related to Restaurant. CTC-25000 Per month Responsibilities: Pickup Management KOT handling and assigning Online order handling ( packaging , missing order , customer request in KOT online) Parcel order as per standard company sop Handling pressure situation on peak times and special public holiday as there will be more orders on that days . Train other employee for handling the section on his weekly off day Store Management- Daily transfer order making in system Daily purchase order placing in system Receiving of materials daily Keeping store clean and organized Grocery ,packaging,cleaning supplies management without not availability Issuing material as per transfer order ( to) Escalation or rejection of non quality material from vendor Receive and inspect deliveries, verifying items against purchase orders and invoices. Ensure proper storage, labeling, and organization of supplies, ingredients, and equipment Monitor stock levels and anticipate replenishment needs to avoid shortages or overstocking. Rotate stock to maintain product freshness and minimize waste. Collaborate with the procurement team to place accurate and timely orders for required items.Keep track of order schedules, ensuring timely receipt of supplies to meet operational demands. Verify the accuracy of orders received and resolve discrepancies with suppliers. Maintain accurate records of inventory levels, transactions, and any issues related to stock. Ensure that all items received meet quality standards and adhere to food safety guidelines. Conduct regular inspections to identify damaged or expired items and take appropriate actions. Work closely with chefs, kitchen staff, and service teams to understand their requirements and preferences. Communicate effectively to address any inventory-related concerns and provide timely solutions Maintain a clean and organized storage area, following proper sanitation and safety practices.Ensure compliance with health and safety regulations in storage and handling of items. Requirements: Proven experience as a kitchen supervisor, preferably in a restaurant or hospitality setting. Knowledge of inventory management software is a plus. Familiarity with food safety and sanitation guidelines. Ability to lift and carry heavy items. Reliable and responsible with a strong work ethic. Shift Managers / store supervisors / inventory managers / store in charge can apply. Job Type: Full-time Pay: Up to ₹25,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person Expected Start Date: 20/07/2025

Vangard is a renowned multi chain restaurant group with its presence in Mumbai and Pune 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. Responsible for managing 5-6 outlets in Pune & Mumbai. Visiting outlets on weekly basis and taking reporting of CDPs and DCDPs 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. Collaborate with General Managers on expense tracking for accurate financial projections. 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 8-9 years experience in a similar capacity. 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. Good understanding of MS Office and restaurant software programs. 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. Executive Chef/ Sous Chef/ Head Chef/ Culinary Director/ Directors of Culinary Operations Can apply Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person Expected Start Date: 20/07/2025

Job Description We are seeking a visionary and innovative Executive Chef to lead our culinary team in Visakhapatnam, India. As the Executive Chef, you will be responsible for overseeing all aspects of our kitchen operations, from menu creation to team management, ensuring an exceptional dining experience for our guests. Develop and implement creative, seasonally-inspired menus that showcase local ingredients and culinary trends Lead and mentor a diverse team of culinary professionals, fostering a collaborative and motivational kitchen environment Oversee all kitchen operations, including food preparation, quality control, and sanitation standards Manage inventory, budgeting, and cost control to ensure efficient and profitable kitchen operations Collaborate with the management team to enhance overall guest satisfaction and achieve business goals Stay current with culinary trends and techniques, continuously innovating our menu offerings Ensure compliance with food safety regulations and maintain the highest standards of hygiene in the kitchen Participate in food tastings, special events, and promotional activities to elevate the restaurant's profile Work closely with local suppliers to source high-quality, sustainable ingredients Analyze and optimize kitchen processes to improve efficiency and reduce waste Qualifications Proven experience as an Executive Chef or Head Chef in a high-volume, quality-driven restaurant or hotel environment Culinary degree or equivalent professional training from a recognized institution Deep knowledge of culinary trends, cooking techniques, and kitchen management best practices Exceptional leadership, communication, and organizational skills Strong ability to manage a diverse team and thrive in a fast-paced setting Proficiency in menu planning, food cost control, and budget management Creativity in dish presentation and flavor combinations Up-to-date food safety certification Excellent problem-solving skills and ability to make quick decisions under pressure Familiarity with local cuisine and ingredients of Visakhapatnam and surrounding regions Proficiency in kitchen management software and inventory systems Ability to work flexible hours, including evenings, weekends, and holidays Strong commitment to sustainability and ethical sourcing practices

Hi , Greetings from Oriental cuisines Pvt Ltd!!! Location : Chennai – Nungambakkam, Besant Nagar, Teynampet, ECR Salary : Up to ₹30,000 per month Contact HR : 9344330216 (Call or WhatsApp) We are currently hiring Continental Commis 1 for our well-established and growing restaurant chain in Chennai. We are looking for candidates who are passionate about food, especially in continental cuisine , and are eager to work in a dynamic kitchen environment. Job Role Overview : As a Commis 1, you will be responsible for preparing and cooking continental dishes under the guidance of the Chef de Partie and Sous Chef. You must follow food preparation standards, maintain hygiene, and ensure the quality and consistency of each dish served to our guests. This role requires speed, attention to detail, and strong teamwork. Key Responsibilities : Prepare, cook, and present continental dishes like pasta, grilled items, soups, salads, steaks, sauces, etc. Assist senior chefs in food prep and kitchen operations Maintain cleanliness and hygiene as per hotel and FSSAI standards Store food and ingredients properly to avoid wastage Follow standard recipes and portion control Ensure that all equipment is clean and properly maintained Who Can Apply : Candidates with minimum 1 to 3 years of experience as Commis in a continental kitchen Candidates with a Hotel Management diploma or degree (preferred but not mandatory) Freshers with good knowledge or training in continental cuisine may also apply Must be a team player with a good attitude Willing to work in rotational shifts Perks and Benefits : Competitive salary up to ₹30,000 Staff meals and uniforms provided Career growth and promotion opportunities Friendly work environment Immediate Joiners Preferred Interested candidates can call or WhatsApp HR at 9344330216 for more details or to schedule an interview. Job Types: Full-time, Permanent, Fresher Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid time off Provident Fund Work Location: In person

Key Responsibilities: Greet and assist clients, visitors, and employees with a warm and professional demeanor. Provide personalized concierge services such as travel bookings, restaurant reservations, local recommendations, and event arrangements. Manage front-desk operations including calls, emails, courier handling, and visitor log management. Coordinate with internal departments (Admin, HR, Facilities) to fulfill employee service requests. Support event planning and execution for meetings, conferences, and company events. Handle special requests from executives and VIP guests with discretion and efficiency. Maintain a well-organized, clean, and welcoming reception or lounge area. Liaise with external vendors and service providers for travel, transportation, hotel bookings, etc. Assist new joiners with onboarding-related queries and facilities. Ensure confidentiality and professionalism in all interactions. Requirements: Excellent verbal and written communication skills. Strong organizational and multitasking abilities. Customer-first attitude with attention to detail. Proficiency in MS Office (Word, Excel, Outlook). Well-groomed, polished appearance with a pleasant personality. Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Experience: Guest relation executive: 1 year (Required) Language: English (Required) Location: Bengaluru, Karnataka (Required) Work Location: In person Speak with the employer +91 9513336275