698 Restaurant Jobs - Page 4

Company Description Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment. Key Responsibilities: Assist the Executive Chef in planning and directing food preparation and culinary activities. Supervise and coordinate the kitchen team during food preparation and service. Ensure dishes are prepared and presented to hotel standards. Monitor kitchen operations to maintain food quality, freshness, and consistency. Train, mentor, and develop junior kitchen staff. Ensure compliance with food safety, hygiene, and sanitation regulations. Manage kitchen inventory and food cost control. Participate in menu development and costings. Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence. Ensure a clean, organized, and efficient kitchen workspace. Address and resolve any kitchen or food-related issues promptly. Stay updated with culinary trends and new techniques. Qualifications Education: At least a high school or vocational diploma.  Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).  Foreign Language: At least intermediate level English.  Courses and Training: Prior attendance in courses and seminars in the related field.  Computer Literacy: Basic computer applications.  Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Additional Information Specific Responsibilities: Meets and exceeds each guest’s highest expectations for delivery, presentation and taste. Professionally develops sous chef team and line employees. Oversees everyday operations of the kitchen and communicates the EC’s message daily. Directly responsible for the efficiency of the kitchen utility staff on all shifts. Works to motivate staff in their best efforts and keeps staff morale high. Works with EC on controlling food and labor costs. Ensures a sense of urgency and ownership amongst all staff for all service periods. Evaluates menus constantly to keep them fresh, up-to-date, and exciting. Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept. Constantly looks to improve things, solve problems; never steps back or becomes complacent. Respects staff supervised, peers, management, and ownership Oversees and enforces processes for kitchen organization, cleanliness, and maintenance. Exhibits a positive, friendly attitude with staff and guests. Reads guest surveys, adjusts accordingly as issues arise. Assist Events Dept. with winning business, providing service, driving revenue. Meets with vendors to purchase new items, explores best pricing. Other duties as assigned by your supervisor or manager.

Summary You will be responsible to provide an excellent and consistent level of service to your customers. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Bakery & Pastry skills / good hygiene knowledge

Job Title: Barista Location: Hyderabad, Telangana Industry: Food & Beverage / Hospitality Restaurant Type: Turkish Cuisine – Café & Bakery Employment Type: Full-time Shift: Rotational Shifts (Morning / Afternoon / Evening) Job Summary: We are seeking a passionate and skilled Barista to join our newly opened Turkish restaurant in Hyderabad. The ideal candidate will have a flair for coffee brewing, strong customer service skills, and a genuine interest in Turkish culture and beverages, including traditional Turkish coffee and tea. Key Responsibilities: Prepare and serve a variety of coffee-based drinks, including Turkish coffee , espresso, cappuccino, latte, etc. Brew and serve traditional Turkish teas and other specialty beverages. Engage customers with a friendly and positive attitude, providing product recommendations when needed. Maintain cleanliness and organization of the barista station and service area. Ensure compliance with health and safety regulations at all times. Handle POS (Point of Sale) transactions accurately and efficiently. Monitor inventory levels of coffee beans, milk, tea, and barista supplies; report shortages in a timely manner. Assist in setting up and closing down the beverage counter as per operational procedures. Support the restaurant team during busy hours with general assistance as needed. Requirements: Proven experience as a Barista or in a similar customer-facing beverage role (Turkish coffee knowledge is a plus ). Basic understanding of coffee machines and brewing methods. Good communication and interpersonal skills. Pleasant personality with a passion for hospitality and customer service. Ability to multitask and work in a fast-paced environment. Flexible to work in rotational shifts, including weekends and holidays. Preferred: Candidates with experience in Turkish or Mediterranean cuisine establishments. Education & Experience: Minimum High School / Diploma in Hospitality or related field. 1–2 years of experience in a barista role preferred. Training will be provided for traditional Turkish brewing techniques if needed. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹35,000.00 per month Benefits: Health insurance Life insurance Provident Fund Schedule: Evening shift Morning shift Night shift Work Location: In person

Greetings of the day from Naveen Merico Engineering Co! We are in search for an office peon. The job responsibilities are mentioned below: - Making and serving tea/coffee - Taking orders of visitors/guests and ordering the material from restaurant/app - Being well-dressed and presentable - Do basic housekeeping and cleaning work at office - Other miscellaneous office tasks Mandatory Requirement: - Lives nearby office location (15-20 mins) - Age should be 35+ - Well dressed and presentable always - Should be able to serve food and refreshments in a professional manner Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹15,000.00 per month Schedule: Day shift Fixed shift Work Location: In person

Location: South Bombay Employment Type: Full-time Working Hours: Flexible, based on requirements Job Description: We are looking for a highly organized and resourceful Personal Assistant (PA) to assist with both personal and administrative tasks for a family based in South Bombay. The ideal candidate should be proactive, detail-oriented, and capable of handling multiple responsibilities efficiently. Key Responsibilities: Handling visa applications and travel bookings (flights, hotels, etc.). Managing errands and calendar scheduling. Overseeing LIC/insurance renewals and financial documentation for the family. Handling documentation and ensuring records are maintained. Answering and managing phone calls professionally. Booking movie tickets, restaurant reservations, and social events. Managing credit card bills and payments. Assisting with personal boarding and related tasks. Requirements: Prior experience as a Personal Assistant/Executive Assistant is preferred. Strong organizational and time-management skills. Proficiency in English and Hindi (spoken & written). Ability to handle confidential information with discretion. Tech-savvy with knowledge of online bookings, emails, and documentation tools. Based in or willing to relocate to South Bombay. Job Type: Full-time Pay: Up to ₹40,000.00 per month Schedule: Day shift Application Question(s): Are you located in South Bombay? Can you join immediately? Language: English (Required) Work Location: In person

An Executive Chef, also known as a Chef de Cuisine or Head Chef, is the leader of a professional kitchen, responsible for all aspects of the back-of-house operation, including menu planning, staff management, quality control, and inventory management. They are the "chief executive" of the kitchen, overseeing everything from recipe creation to ensuring food safety and sanitation. Key Responsibilities: Menu Development & Creation: Executive Chefs are responsible for designing and developing menus, ensuring a balance of flavors, seasonal ingredients, and visual appeal according to RsN Hospitality. Kitchen Management: They oversee the daily operations of the kitchen, ensuring smooth workflow and efficient food preparation says RsN Hospitality. Staff Management: Executive Chefs hire, train, and supervise the kitchen staff, including sous chefs, line cooks, and other culinary personnel. Quality Control: They ensure all dishes meet the restaurant's standards for quality, taste, presentation, and food safety. Inventory Management: Executive Chefs are responsible for ordering and managing inventory of ingredients, equipment, and supplies, while minimizing waste and controlling costs. Health & Sanitation: They ensure the kitchen and surrounding areas are maintained in a clean, organized, and safe working environment, adhering to food safety regulations. Collaboration: Executive Chefs work closely with front-of-house staff and management to ensure seamless communication and a positive guest dining experience. Business Acumen: Executive Chefs are also expected to be business-savvy, understanding cost control, budgeting, and profit margins. Job Type: Full-time Pay: ₹40,000.00 - ₹80,000.00 per month Benefits: Food provided Paid time off Provident Fund Schedule: Rotational shift Work Location: In person

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotel service standards. Carry out any other duties as required by management. Job Type: Full-time Pay: ₹12,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotel service standards. Carry out any other duties as required by management. Job Type: Full-time Pay: ₹12,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotel service standards. Carry out any other duties as required by management. Job Type: Full-time Pay: ₹12,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person

We are a manufacturing firm which deals with manufacturing of Special Purpose Vehicles like Caravans, OverLanders, Vanity vans all over INDIA. We are now in search of Architect/ Interior Designer for : 1. Caravan Project 2. Restaurant 3. New Office Space. Min experience 1+ years Gender : Male/Female Pre-requisite: Good knowledge in SketchUp and AutoCad software or any 3D designing Software Salary range ₹10,000 - 30,000/- as per experience Work location- Awate Auto, Wakad, Pune. Job Type: Full-time Benefits: Cell phone reimbursement Schedule: Day shift Supplemental pay types: Yearly bonus Ability to commute/relocate: Pune, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Education: Bachelor's (Preferred) Experience: total work: 1 year (Preferred) Interior design: 1 year (Required) Speak with the employer +91 9922438767 Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Overtime pay Yearly bonus Work Location: In person

A multi-specialist technician in a restaurant typically handles a wide range of maintenance and repair tasks, including plumbing, electrical, HVAC, and general facility upkeep. They ensure smooth operations, address technical issues promptly, and contribute to a positive guest experience. Specific Responsibilities: Equipment Maintenance: Maintaining and repairing kitchen equipment, HVAC systems, lighting, and other facility equipment. Troubleshooting and Repair: Diagnosing and fixing problems with plumbing, electrical wiring, and other systems. Preventative Maintenance: Performing regular inspections and maintenance to prevent breakdowns and ensure equipment longevity. Coordination: Collaborating with other technicians and staff members to ensure smooth operations. Safety: Ensuring a safe working environment and addressing potential hazards. Documentation: Maintaining records of repairs and maintenance activities. Skills and Qualifications: Technical Skills: Strong knowledge of plumbing, electrical, HVAC, and general building maintenance. Troubleshooting and Problem-Solving: Ability to diagnose and resolve complex technical issues. Communication: Effective communication with staff and management. Physical Abilities: Ability to perform physical tasks, such as climbing ladders, working in confined spaces, and lifting heavy objects. Safety Awareness: Knowledge of safety procedures and regulations. Experience: Previous experience in maintenance or a related field is often required. Job Type: Full-time Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Experience: multi specialist technician: 4 years (Required) Work Location: In person

Responsibilities: Manage inventory & costs Oversee operations & staff Ensure customer satisfaction Meet revenue targets Collaborate with marketing team on promotions Free meal

We’re Hiring – Join Our Cafeteria Team in Ajman! Position: Experienced Chef – Pakistani & North Indian Cuisine Location: Ajman Full-Time Salary: Attractive, based on experience Immediate Joining We’re looking for a talented chef who can prepare: Biryani, Karahi, Nihari, BBQ North Indian curries, chapati, naan, and more Breakfast & thali preparation is a plus! Requirements: 2–3 years of relevant experience Strong knowledge of food hygiene Ability to manage kitchen independently Preference for candidates currently in UAE Position: Kitchen Helper Location: Ajman Full-Time Salary: Competitive Immediate Joining Responsibilities: Assist the chef with food prep Maintain cleanliness in the kitchen Handle washing and stock support Requirements: Reliable and hardworking Kitchen experience preferred Ready to join immediately Apply Now! WhatsApp: +971 50 195 4236 Job Types: Full-time, Permanent Application Deadline: 15/06/2025

Greetings from PVR CINEMAS!! Job Summary: Demi Chef de Partie (DCDP) will be responsible for supporting the culinary team in preparing, cooking, and presenting dishes across multiple cuisines. The role involves contributing to the overall success of the restaurant by ensuring the highest standards of food quality, consistency, and cleanliness. Company : PVR INOX LTD Key Responsibilities: Assist in preparing and cooking high-quality dishes in Continental Ensure that dishes are prepared and presented according to the recipes, portion controls, and quality standards set by the head chef. Monitor and maintain stock levels, ensuring efficient usage of ingredients to minimize waste. Assist in mise-en-place preparation and ensure that workstations are clean and organized at all times. Maintain food safety and hygiene standards, adhering to health and safety regulations. Support the Chef de Partie and Sous Chef in managing and training junior kitchen staff. Ensure kitchen equipment is properly used, maintained, and cleaned. Participate in menu planning and contribute ideas for new dishes and seasonal specials. Handle any special dietary requirements and requests from guests with attention to detail. Qualifications and Skills: Minimum of 2 years of experience in a culinary role, with experience across multiple cuisines. Diploma or certification in culinary arts or equivalent experience. Good knowledge of cooking techniques and food safety practices. Ability to work well under pressure in a fast-paced environment. Strong organizational skills with an eye for detail and quality. Excellent team player with strong communication skills. Willingness to take on new challenges and learn. Experience in preparing the continental foods is mandatory PACKAGE - Work Location : Velachery - PVR (Phoenix Marketcity) Please share your resumes to Prathap HR 8248465819 Job Types: Full-time, Permanent Pay: ₹26,000.00 - ₹28,000.00 per month Benefits: Health insurance Schedule: Day shift Morning shift Night shift Rotational shift Weekend availability Supplemental Pay: Overtime pay Work Location: In person

PEBBLE STREET HOSPITALITY Founded by the Tham brothers, is borne through a family legacy of Asian hospitality. The Group's successes with introducing new culinary concepts have redefined the modern Asian food and nightlife landscape. The team at Pebble Street Hospitality comprises passionate, talented and driven individuals, fiercely committed to delivering a best-in-class gastronomic experience, each time We have an urgent opening for our fine dine restaurant in Thaltej, Ahmedabad for the role of a Bartender barista or Bar Associate Restaurant Name - Foo Asian Tapas, palladium mall. Experience : 1-2 Years. Job Location : Ahmedabad, Thaltej. Salary : On par with industry. Benefits : PF, ESIC, Medical Insurance, Duty Meals, Accommodation Allowance amount. HR Details Mob No - 9324921116 HR- Swynyth Dsilva

Club Membership Sales Executive - Kankaria - 30 k CTC- Ahmedabad. Should be from Corporate Sales, insurance sales, hospitality sales, club membership sales background. Good command over spoken Gujarati/Hindi/English. Share resume on 9930060601

•Experience in P&L Management and Budgeting •Strong Customer Satisfaction and Customer Service skills •Proven ability in Hiring and Training staff •Excellent leadership and organizational skills •Experience in the restaurant industry is preferred

Service Associate Cashier F&B Supervisor Head Chef Assistant Manager F&B

Job description Urgent Requirement for Maintenance Electrician ( Electrical License) for Restaurant in Mulund location. Experience: Min 3- 10yrs. Salary: Best in Industry & Not a constraint for right candidate. Job Description: . Maintenance person should have Electrical License compulsory. Knowledge of electrical, AC & plumbing maintenance Implement preventative maintenance measures Maintain inventory of repair equipment and supplies Respond quickly in the event of an emergency, notify appropriate personnel and follow safety protocol Perform other maintenance duties as requested. Interested candidates’ kindly inbox your CV or mail @ [email protected] Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Health insurance Schedule: Day shift Work Location: In person

A Chef de Partie , often called a station chef or line cook, is responsible for managing a specific section of the kitchen, such as sauces, vegetables, or desserts. They ensure the preparation and presentation of dishes within their station meet the restaurant's standards, working under the supervision of the Sous Chef or Head Chef. They also play a role in menu development and inventory management. Here's a more detailed breakdown of a Chef de Partie's responsibilities. Core Responsibilities:- Food Preparation and Cooking: Preparing and cooking dishes according to the restaurant's menu and instructions, ensuring consistency in taste and quality. Station Management: Overseeing and organizing their specific station, ensuring efficient workflow and adherence to standards. Ingredient Preparation: Preparing and portioning ingredients in advance, ensuring they are ready for cooking. Quality Control: Monitoring the quality of raw ingredients and prepared dishes, ensuring they meet the restaurant's standards. Hygiene and Safety: Adhering to food hygiene and safety guidelines, including proper storage of ingredients and cleaning of the work area. Additional Responsibilities: Inventory Management: Monitoring and ordering supplies within their section, ensuring a well-stocked kitchen. Menu Development: Contributing to the development of new dishes and refining existing recipes, working collaboratively with the head chef and sous chef. Supervision: In larger kitchens, they may supervise junior kitchen staff, such as Commis Chefs. Training: Providing guidance and training to junior staff, sharing their culinary skills and knowledge. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Provident Fund Schedule: Rotational shift Supplemental Pay: Joining bonus Overtime pay Performance bonus Quarterly bonus Shift allowance Work Location: In person

Dept: Agro Tourism Job Responsibilities: Handling restaurant kitchen. Preparing ingredients & dishes as per recipes & specifications Following food safety procedures, health & safety regulations Ensuring hygiene and cleanliness Ensuring dishes are cooked & delivered on time Operating and maintaining cooking equipments Inventory management Qualification: Degree/ Diploma - Catering /* BHM - Culinary / B.Sc. - Hospitality and Hotel Management /* B.Sc. - Catering Science and Hotel Management Skills: Preparing high quality dishes Skilled in cooking multicuisine dishes (Veg & Non-Veg) - North Indian, South Indian, Punjabi, Chinese, Malwani, Continental Note: Commercial Kitchen - 900 sq feet Job Type: Full-time Pay: Up to ₹30,000.00 per month Schedule: Fixed shift Work Location: In person

Urgent hiring for Commis 1 & 2 , DCDP AND CDP – Continental Cuisine at JSK HOSPITALITY (TAAM JHAAM RESTAURANT SBR) A Commis 1 & 2 and Chef de Partie (CDP)(Continental Cuisine) is a chef responsible for assisting in the preparation, cooking, and presentation of continental dishes. Their role involves supporting the senior chefs, maintaining kitchen hygiene, and ensuring food quality. Job Responsibilities: Food Preparation & Cooking: Assist in the preparation of ingredients, including chopping, marinating, and portioning. Cook and plate dishes under the supervision of senior chefs. Follow standardized recipes and presentation guidelines. Station Management: Manage and organize the workstation efficiently. Ensure that all mise-en-place is ready before service. Maintain stock levels of ingredients and inform the chef of shortages. Quality & Hygiene Control: Adhere to food safety and hygiene standards (HACCP guidelines). Ensure that food storage, labeling, and handling comply with regulations. Maintain cleanliness and sanitation in the kitchen. Assisting Senior Chefs: Support the Demi Chef de Partie (DCDP), Chef de Partie (CDP) and Sous chef in daily kitchen operations. Learn and apply new cooking techniques and recipes. Assist in plating and garnishing dishes for service. Coordination & Communication: Work closely with other kitchen staff to ensure smooth operations. Communicate effectively with team members and take feedback positively. Ensure timely preparation and delivery of dishes. Inventory & Equipment Management: Handle kitchen equipment properly and report any maintenance issues. Monitor food wastage and contribute to cost control. Assist in receiving and stocking kitchen supplies. Skills & Requirements: Basic knowledge of continental cuisine and cooking techniques. Understanding of kitchen hygiene and food safety standards. Ability to work in a fast-paced environment. Teamwork, time management, and attention to detail. Willingness to learn and grow under senior chefs. Need someone local who can commute to Shop no.206 - 212, 2nd Floor, Times Square Grand, Sindhu Bhavan Marg, PRL Colony, Bodakdev, Ahmedabad, Gujarat 380059 Someone who is well versed with Pizza, Pasta, Burgers, Bruschetta Bar, Fries bar, Nibbles , Salads, lasagna, cordon bleu, schnitzel, sandwiches, Mocktails. Interested candidates can send their resume on [email protected] Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Rotational shift Work Location: In person

EXPERIENCE – Minimum 05 years as a Restaurant sales manager . Must have a good communication skills and well spoken English

Overall operations of the Stores 1.To plan and carry out operations of the store, so as to maintain smooth functioning of the store with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow. 3. Execution of Shift in the Store as per the agreed plan. 4. Planning for staff deployment during the shift. 5. Carry out local sales Marketing like door hanging, Newspaper insertion, Corporate calling. 6. To carry out staff meeting at periodic intervals and ensure motivation of the team. 7. Preparing different kinds of reports on food cost, inventory, wastage, P&L. 8. Candidate will be responsible for handling Day to day operations, shift Management, Inventory, Food Cost etc Our Recruiters Jhanvi - 7651823919 Reema - 93546 92492 Aviral- 70081 23875

Key Responsibilities: Greet guests in a friendly and professional manner as they enter the restaurant or dining area. Manage guest reservations and maintain an accurate waitlist. Escort guests to their assigned tables and present menus. Answer guest inquiries regarding food, beverages, and services. Coordinate with waitstaff and kitchen team to ensure timely seating and guest satisfaction. Monitor dining room flow and maintain seating efficiency. Maintain cleanliness and organization of the hostess stand and entrance area. Assist with phone calls, take reservations, and provide general information. Handle guest complaints or direct them to the appropriate supervisor. Ensure a high level of hospitality and guest service at all times. INDFOH