2032 Restaurant Jobs - Page 31

To oversees the daily operations of a restaurant, ensuring smooth service, high-quality food and customer satisfaction. Responsible for managing staff, inventory, finances, and maintaining compliance with health and safety regulations

Interested candidates can share CV on +91 8780878113 or hr4.corp@shalby.in

Hiring Steward for Leading Restaurant at Vasant Kunj Delhi Steward is responsible for maintaining high levels of cleanliness and organization within a restaurant’s kitchen. Key Responsibilities: To frequently empty trash bins, collect and remove waste from the floor and work surfaces, separate recyclables and properly dispose of grease To operate kitchen machines To clean and polish utensils, scrubbing debris off of pots and wiping down counters, as well as work which requires more finesse and care, such as polishing silver cutlery and washing copper pans To sort, organize and store all utensils, cookware and miscellaneous supplies so that they can be located with ease. Proper organization is crucial to the smooth operation of a restaurant kitchen. Skills & Knowledge Requirements: English speaking · Good knowledge of Indian Cuisine · Interpersonal skills · Must be presentable and cheerful, Enthusiasm for upholding hygiene & safety standards · Attention to detail, Punctual, Ability to work while standing up and walking for extended periods of time · Knowing the names of the dishes Qualifications : Any Experience : 2 Years+ experience as Steward in Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Schedule: Day shift Evening shift Work Location: In person

Greetings ! Urgent Hiring Commi Indian Tandoor for Fine Dine Restaurant in Vasant Kunj for Indian Cusine. should have expertise in Indian Tandoor/Indian cusine Experience - 7 to 10 year Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Schedule: Day shift Application Question(s): Do you have Experience in Indian Tandoor/Cuisne ? are you comfortable for Vasant Kunj Delhi ? what is your current salary, expected salary and notice period ? Work Location: In person

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

EXPERIENCE WITH MINIMUM 2 to 3 YEARS CAN APPLY: Overview We are seeking a skilled Baker to join our team in a bustling restaurant kitchen. The ideal candidate will have a passion for baking and food preparation, ensuring the delivery of high-quality baked goods to our customers. Duties Prepare and bake a variety of bread, cakes, pastries, and other baked goods Monitor oven temperatures and adjust recipes as needed Coordinate with the kitchen team to ensure timely production of baked items Maintain cleanliness and organisation in the bakery area Adhere to food safety standards and regulations Assist in stock management and inventory control Qualifications Previous experience as a Baker in a restaurant or kitchen setting Proficient in baking techniques and culinary skills Knowledge of food production processes and food safety practices Ability to work efficiently in a fast-paced environment Strong attention to detail and organisational skills Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Schedule: Day shift Work Location: In person

Executive Chef - Multicuisine and Conti for Bandra Mumbai 12 LPA CTC. Expert in Continental, Indian and chinese. Local Candidates required who can join urgently. Hotel Management is compulsory. Please share resume on 9930060601 or apply on naukri.

10-10 PM WORK. Perks and benefits Fixed salary would range between 10k-15k

Objective: As a Team Leader On- Premise , will play a pivotal role in enhancing HCCBPL business in On-Premise / Night Life segment. Will be responsible for Customer acquisition, Driving Secondary Sales as per objective & Relationship management. Title: Team Leader On- Premise Function: Commercial Work Location: Bangalore & Hyderabad Job Responsibilities: 1. Horizontal Expansion /Customer Acquisition: Identify new / potential customers in On-Premise / Night Life segment. Customer engagement, business proposal, negotiation & closure of TOT. Signing of Agreement & initiation of business with complete product range. 2. Sales Plan Execution: Craft and execute a comprehensive strategy to achieve Product / Brand wise secondary target in new and existing customer segment. Monitoring secondary sales & offtake trend at Brand / pack level for Premium product range. 3. Driving best in class execution: Implementing customer / account / brand specific execution plan to boost offtake PICOS - CDE Management / Activation of Promos / Execution of Combo / Brand Communication & Activation Deriving right business strategy for Special events/Festivals/Large parties in coordination with customers. 3. Customer Relationship Management: Cultivate and maintain strong relationships with decision makers. Addressing inquiries, concerns, and feedback promptly and professionally 5. Capability building: - Training & educating customers staffs on the value proposition of key products, especially Schweppes mixers, Smartwater & Monster. - Periodical training for bartenders & maintaining relationship to promote HCCBPL brands. - Training and support MGRs on upselling and explain the value proposition of premium products. 6. Cross-functional Collaboration: Collaborate with both MT & GT sales team members, Finance, Channel & CDE team to address bottlenecks & enhance business. 7. Tracking Competition & Trend Analysis: Stay informed about latest trends in On-Premise business & competitor activities to maintain growth & leadership. Geographical Scope: Bangalore & Hyderabad Reports To: Area Key Accounts Manager LKAs (with dotted line reporting to Premium team) Job Requirements: Qualifications: Graduation/PG Experience: 5-6 years of relevant experience from Liquor sector , Energy drink ( preferably Redbull ) or Hotel Industries etc. Functional Skills: •Planning and Organizing •Relationship Management •Presentation Skills •Good communication & Coordination Skills •Team work •Influencing & Interpersonal Skills •Strong Analytical skills

prepare and serve a variety of high-quality teas, coffees, and other beverages. The ideal candidate should have expertise in brewing different types of teas, maintaining quality and consistency, and providing excellent customer service. Key Responsibilities: Prepare and serve a variety of teas, including masala chai, green tea, herbal tea, black tea, and specialty teas. Brew tea with the correct technique, ensuring the right balance of flavor, aroma, and consistency. Prepare other hot and cold beverages such as coffee, lassi, and fresh juices (if required). Maintain cleanliness and hygiene in the tea preparation area. Ensure proper storage and handling of tea leaves, milk, and other ingredients. Manage inventory of tea ingredients and place orders as needed. Interact with customers and take orders in a friendly and professional manner. Work efficiently in a fast-paced environment while handling multiple orders. Follow all food safety and hygiene standards. Requirements: Proven experience as a Tea Master / Chai Maker / Barista in a restaurant, café, or tea shop. Knowledge of different tea varieties, brewing techniques, and traditional tea preparation methods. Ability to prepare tea quickly while maintaining high-quality standards. Job Type: Full-time Pay: ₹8,104.90 - ₹12,492.25 per month Work Location: In person

We are seeking a skilled and experienced Chinese Cook to join our restaurant team. The ideal candidate will be passionate about Chinese cuisine, capable of preparing authentic dishes, and maintaining high standards of food quality, hygiene, and kitchen efficiency. Key Responsibilities: Prepare and cook authentic Chinese dishes, including stir-fries, dim sum, soups, and other traditional meals. Ensure food presentation and taste meet restaurant standards. Manage food inventory and ensure fresh ingredients are used. Maintain cleanliness and hygiene in the kitchen, following food safety regulations. Collaborate with other kitchen staff to ensure smooth operations. Adjust menu items based on customer feedback and seasonal ingredients. Monitor cooking temperatures and food storage practices to ensure compliance with health regulations. Requirements: Proven experience as a Chinese Cook or Chef in a restaurant setting. Expertise in traditional Chinese cooking techniques, including wok handling and steaming. Knowledge of Chinese ingredients, seasonings, and food safety standards. Ability to work in a fast-paced environment and handle multiple orders. Strong teamwork and communication skills. Culinary certification or formal training in Chinese cuisine is a plus. Job Type: Full-time Pay: ₹9,385.30 - ₹31,873.09 per month Work Location: In person

We are looking for an experienced and passionate South Indian Cook to join our restaurant team. The ideal candidate should have expertise in preparing authentic South Indian dishes, including dosas, idlis, vadas, sambars, chutneys, and other traditional delicacies, while maintaining high standards of taste, quality, and hygiene. Key Responsibilities: Prepare and cook authentic South Indian dishes such as dosa, idli, vada, uttapam, sambar, rasam, and chutneys. Ensure food is cooked with the right flavors, texture, and presentation. Handle and operate kitchen equipment like dosa tawa, steamers, and grinders efficiently. Maintain consistency in food quality and portion sizes. Follow proper food safety, hygiene, and kitchen cleanliness standards. Manage inventory of South Indian ingredients such as rice, lentils, spices, and coconut. Work efficiently in a fast-paced environment and handle multiple orders. Collaborate with kitchen staff to ensure smooth and timely service. Modify recipes to accommodate customer preferences and dietary restrictions. Job Type: Full-time Pay: ₹9,385.30 - ₹31,873.09 per month Work Location: In person

1. Guest Reception & Greeting Warmly welcome and greet all guests upon arrival. Create a positive first impression with a friendly, professional attitude. Escort guests to their tables and ensure they are comfortably seated. 2. Reservation Management Manage and confirm reservations (via phone, online, or in-person). Maintain accurate records of bookings using reservation systems or logs. Coordinate seating plans and manage the waitlist during busy periods. 3. Seating Coordination Plan and allocate tables according to guest preferences, party size, and server availability. Balance seating to ensure efficient service across all sections. Coordinate closely with service staff to minimize guest waiting time. 4. Guest Relations Communicate courteously and effectively with guests, addressing inquiries and requests. Provide menus and introduce the assigned server when seating guests. Note and remember repeat guest preferences when possible. 5. Complaint Handling & Escalation Address minor guest concerns proactively. Escalate serious issues to the Restaurant Manager or Guest Relation Executive. Follow up to ensure guest satisfaction after concerns are addressed. 6. Communication with Team Attend daily pre-service briefings to understand special instructions or VIP guests. Coordinate with the kitchen and service staff regarding guest flow and special needs. Maintain effective communication to ensure smooth guest service. 7. Ambience & Presentation Ensure the host/hostess stand and entrance area are tidy and welcoming. Monitor cleanliness and atmosphere of dining area from the entrance. Arrange welcome décor (e.g., flower vases, greeting signage) as needed. 8. Upselling & Promotions Inform guests about ongoing promotions, special menus, or events. Encourage guests to explore the full range of offerings (e.g., desserts, drinks). Distribute promotional material when required. 9. Grooming & Personal Presentation Adhere to uniform and grooming standards consistently. Maintain a pleasant demeanor and body language at all times. Be punctual and professionally dressed for every shift. 10. Reporting & Feedback Record daily guest count, reservations, and walk-ins. Gather and report guest feedback to management. Provide suggestions for improving guest flow and seating efficiency. Job Type: Full-time Pay: ₹23,000.00 - ₹28,000.00 per month Benefits: Food provided Paid time off Schedule: Rotational shift Work Location: In person Speak with the employer +91 9315263287

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 Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Chef, Sous Chef or Chef de Partie in any section of the kitchen as per the standards. Ensure to perform miscellaneous job-related duties as assigned. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of hotel should be brought to the attention of the Management. Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Qualifications Diploma/Degree in Hotel Management or Any other Equivalent Qualification. Additional Information Minimum 01 to 02 years of total Experience and 0-1 years of experience in same position.

Responsibilities: · Culinary Execution: Preparation and presentation of dishes, ensuring the highest standards of taste, quality, and visual appeal. Maintain consistency in food quality and presentation. · Kitchen Operations: Manage day-to-day kitchen operations in their department, including staff scheduling, inventory control, and adherence to health and safety regulations. Collaborate with other departments to ensure smooth overall operations. · Staff Leadership: Lead and inspire the kitchen staff and other culinary team members. Provide training, mentorship, and regular performance evaluations. · Quality Control: Implement rigorous quality control measures to ensure all food items meet the established standards. Conduct regular tastings and inspections to maintain excellence in culinary offerings. · Ordering and Inventory Management: Monitor inventory levels, place orders for fresh ingredients, and manage stock effectively to minimize waste and maximize freshness. · Cost Control: Work closely with the management team to control food costs, minimize waste, and optimize profitability without compromising on quality. · Collaboration with Service Team: Coordinate with the service team to ensure smooth communication between the kitchen and restaurant staff. Address any customer feedback or special requests. · Menu Adaptation: Adapt menus to accommodate dietary restrictions, special requests, and changing culinary trends while maintaining the restaurant's identity. · Banquet Support: Collaborate with banquet coordinators to plan and execute successful banquet and ODC events, ensuring the culinary experience aligns with the expectations of clients and guests. Skills & Experience: Proven experience as a Commi Chef, particularly in Pantry continental cuisine. Strong knowledge of traditional and contemporary Cuisine cooking techniques and ingredients. Excellent cooking and presentation skills. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Overtime pay Performance bonus Work Location: In person

Welcome guests warmly and ensure a pleasant dining experience. Supervise and coordinate the activities of waiters, runners, and other service staff. Take guest orders accurately and provide recommendations when needed. Ensure all food and beverages are served correctly and efficiently. Check food presentation and service standards before serving to guests. Handle guest inquiries, complaints, and feedback professionally. Assist in training new staff members on service procedures and restaurant standards. Maintain a clean, organized, and well-presented dining area. Monitor table settings, cleanliness, and readiness for service. Work closely with the kitchen and bar teams to ensure smooth communication. Assist management with opening and closing duties (cash handling, reporting, checklists). Skills and Qualifications: Proven experience as a Captain, Senior Waiter, or similar supervisory role in a restaurant. Excellent customer service and communication skills. Strong leadership abilities and a team-oriented attitude. Good knowledge of food and beverage service procedures. Ability to multitask and stay calm under pressure. Attention to detail and strong organizational skills. Diploma or degree in Hospitality Management (preferred). Working Conditions: Fast-paced restaurant environment. Shifts may include evenings, weekends, and holidays. Standing and walking for long periods. Job Type: Full-time Pay: ₹10,559.72 - ₹15,638.89 per month Work Location: In person

We are providing job for freshers. We will be providing trainig also. Need confident, well mannered fresher for the job. Its a job for the kitchen work in restaurant or cloud kitchen or cafe. We also train you in Italian cuisine and Pizza. If you feel like learning something in kitchen or food businees or want to be a cook or chef than here is the way. Apply Now. Job Types: Permanent, Fresher Pay: ₹7,586.25 - ₹10,000.00 per month Benefits: Flexible schedule Internet reimbursement Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Education: Secondary(10th Pass) (Required) Language: Hindi, English (Required) License/Certification: Aadhar Card (Required) Shift availability: Day Shift (Preferred) Night Shift (Required) Overnight Shift (Required) Work Location: In person

Role & responsibilities Preferred candidate profile Position: Snr Steward Job Description: • Cleaning & setting tables and placing seasonal table accompaniments • Welcoming guest, seating them, serving them water, Delivering menus. • Keeping menus and other guest service belongings clean. • Up selling of food & beverage items. • Maximum utilization of tables peak hours. • Making drinks at the bar. • Taking inventory of crockery & cutlery. Education and Experience • Diploma or degree in Hotel Management • 1-2 years of food and beverage service industry experience is required. • Pre- opening restaurant experience would be added advantage. • Must meet the age limit of serving alcohol in Delhi • A friendly, polite & courteous nature. • Physical stamina to work long hours on your feet. • The flexibility to work shifts, nights, weekend & holidays. • Strong communication & organisational skills. Note: KRA & KPI as well as other responsibilities will be added or reduced as per the business requirement and Company policy.

Greet arriving guests warmly and assist with opening vehicle doors if needed. Park and retrieve guest vehicles safely and efficiently. Maintain accurate records of vehicle, keys, and parking locations. Ensure guest belongings and vehicles are handled carefully and respectfully. Manage valet area traffic to keep the entrance clear and organized. Assist guests with directions, information, or any special needs upon arrival or departure. Follow all traffic laws, safety standards, and valet parking procedures. Maintain a professional appearance and positive attitude at all times. Report any incidents, damages, or accidents immediately to management. Help keep the valet stand and surrounding area clean and presentable. Skills and Qualifications: Valid driver’s license with a clean driving record. Ability to drive both automatic and manual transmission vehicles. Previous valet or hospitality experience preferred. Strong customer service and communication skills. Job Type: Full-time Pay: ₹9,030.15 - ₹12,198.75 per month Work Location: In person