2033 Restaurant Jobs - Page 49

Job Summary: The Restaurant Captain plays a key supervisory role in the daily operations of the restaurant. They are responsible for ensuring excellent guest service, coordinating between the kitchen and service staff, managing reservations, and ensuring the overall quality of dining experiences. Key Responsibilities: Greet and seat guests warmly and professionally. Supervise and coordinate the activities of service staff. Ensure guest satisfaction by maintaining high standards of service. Take food and beverage orders accurately and relay them promptly. Guide and train new service staff and waiters. Coordinate with the kitchen team to ensure timely service. Handle guest complaints and resolve issues with tact and professionalism. Monitor table settings, cleanliness, and ambiance. Maintain inventory of dining supplies and report shortages. Follow all hygiene, safety, and quality standards. Qualifications and Skills: Proven experience as a Captain or Senior Waiter in a restaurant or hotel. Strong communication and interpersonal skills. Customer-focused with a service-oriented attitude. Good leadership and team coordination abilities. Familiarity with POS systems and order-taking procedures. Knowledge of food and beverage menus, including ingredients and pairings. Flexible to work shifts, weekends, and holidays. Education & Experience: High School Diploma or equivalent; a degree or diploma in Hotel Management is a plus. Minimum 2–4 years of relevant experience in the hospitality industry. Working Conditions: Fast-paced restaurant environment Standing and walking for long periods Interaction with guests, staff, and kitchen team Intrested Candidates send CV to [email protected] Or call to 8078525252 Job Type: Full-time Work Location: In person

We are currently seeking an experienced and skilled chef specializing in Continental cuisine to join our dynamic team. We have now 50 outlets across the world. Job location: Mysore Job description: 1. Plan, prepare, and cook delicious Continental dishes based on established recipes and standards. 2. Ensure that all menu items are prepared in a timely manner while maintaining high-quality standards. 3. Maintain a clean and organized workstation, including proper storage and handling of kitchen tools and equipment. 4. Oversee and assist with kitchen staff training, including coaching and providing direction on cooking techniques and food safety procedures. 5. Monitor and order appropriate ingredients, supplies, and equipment necessary for smooth kitchen operations. 6. Collaborate with the management team to develop and update menu offerings, taking into consideration seasonal ingredients, customer preferences, and dietary restrictions. 7. Maintain proper food handling procedures, safety guidelines, and sanitation standards to ensure a clean, safe, and hygienic kitchen environment. 8. Implement cost-control measures to optimize food and labor expenses without compromising on quality. 9. Assist in coordinating and executing special events and catering functions. 10. Stay updated with the latest food trends, techniques, and industry developments to enhance culinary knowledge and skills. Requirements: 1. Proven experience as a Chef in Continental cuisine, preferably within a reputable restaurant or hotel. 2. In-depth knowledge of Continental culinary techniques, flavor profiles, and presentation styles. 3.Knowledge of food safety regulations and proper food handling procedures. 4. Adaptability to varying work schedules, including weekends and holidays. Education : Culinary diploma or equivalent certification is a plus. Experience : 2-3 years in Continental Kitchen Additional benefit : 1. Rs 150 per day allowance will be given 2. Accommodation will be also provided 3 . Daily Incentives after 1 month training Job Type: Full-time Pay: ₹15,000.00 - ₹18,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

Responsible for Smooth Check in check-out procedure Guest management (Guest relation, Food Quality, Hygiene & cleanliness of Kitchen and Restaurant, Food, services, coordinate functions and events of the guest) 100 % Guest Satisfaction required. If any complaint it should be attended & resolved immediately. Do everything within policy to turning their moments into memories. guest reviews & ratings (Min 10 no 5*/ week) Responsible for Zero Guest complaint All decisions should made in the best interest of the Resort and management Timely reporting of all issues to the management Manage the work of other support staff during their leave. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹16,000.00 per month Benefits: Food provided Schedule: Day shift Night shift Supplemental Pay: Commission pay Education: Higher Secondary(12th Pass) (Preferred) Experience: total work: 2 years (Required) Language: English (Required) Hindi (Preferred) Malayalam (Required) Work Location: In person

Purchase Executive preferably from Hotel/Restaurant background but not a requirement. Whatsapp/Call - +91 79043 07605 Responsibilities Identify and evaluate potential suppliers for food products and kitchen supplies. Negotiate contracts and terms with suppliers to secure the best deals. Monitor inventory levels and ensure timely replenishment of stock. Conduct quality checks on received goods to ensure they meet the restaurant's standards. Maintain and update purchasing records and documentation. Coordinate with restaurant managers and chefs to understand their procurement needs. Manage supplier relationships and resolve any issues that arise. Analyze market trends and adjust procurement strategies accordingly. Qualifications Bachelor's degree in Business Administration, Supply Chain Management, or a related field. Proven experience in procurement, preferably in the food service industry. Strong negotiation and communication skills. Detail-oriented with excellent organizational abilities. Ability to work under pressure and meet tight deadlines. Knowledge of inventory management software and procurement systems. Skills Negotiation Supplier Management Inventory Management Contract Management Market Analysis Procurement Software Quality Control Communication Job Types: Full-time, Permanent Pay: From ₹20,000.00 per month Benefits: Food provided Provident Fund Schedule: Morning shift Work Location: In person

We're seeking enthusiastic and detail-oriented individuals to join our team as Cleaning Staff. No prior experience is required, as comprehensive training will be provided . Responsibilities: - Maintain cleanliness and organization of the restaurant premises - Ensure high standards of hygiene and sanitation - Collaborate with the team to provide excellent customer service Requirements: - Ability to work in a fast-paced environment - Flexibility to work varied shifts, including weekends and holidays - Basic knowledge of cleaning procedures (training will be provided) Benefits: - Comprehensive training program - Opportunities for growth and development within the company - Shifts are 9 hours only - Flexible scheduling to accommodate students' educational commitments Job Type: Full-time Pay: ₹12,000.00 - ₹13,000.00 per month Benefits: Flexible schedule Food provided Schedule: Rotational shift Work Location: In person

Description The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a satisfactory manner in order to maintain and exceed the company’s goal. Any decisions made to compromise the product will have a negative impact on the guest’s experience. Reporting relationships: The Demi Chef de Partie reports directly to the Chef de Partie and is supported by the Sous Chef. Key Responsibilities Responsible producing in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes. Responsible for the performance, appearance, and dress as well as personal conducts of themselves. Controls actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to Sous Chef supervising his station. Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way, FIFO. Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day. Public Health: Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station. Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station. Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. To be familiar with and execute the Seabourn HESS-MS appropriate to their position. Qualifications Education: Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English Experience: 2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Knowledge, Skills & Abilities: Experience in high volume operation of at least 500 meals per service. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Physical Demands & Travel Physical Demands: For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. Must maintain physical fitness to perform tasks associated with job. Travel Requirements: Passport – valid for a minimum of 6 month Flag state issued seaman book General flag state or flag state approved marine fitness medical United States C1/D visa English Marlin test at minimal score of 80% Pre-employment medical examination Working Conditions: Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential. About Seabourn At Seabourn, we are passionate about travel. We believe that traveling for pleasure has a redemptive power that enriches people’s lives. And we believe that people should travel well. Cruising on a Seabourn ship is unlike any other form of travel. The experience is luxurious, yet relaxed — elegant, yet casual — sumptuous, yet understated. Our intimate ships visit the most desirable destinations worldwide, sailing to the heart of landmark cities, as well as to hidden gems where larger vessels cannot follow. Our ships attract interesting people, who seek to share experiences beyond the expected in places beyond the ordinary. Our acclaimed staff offers a unique style of heartfelt hospitality that is sincere, thoughtful and personal.

SUMMARY Steward Trainee Location: Hyderabad Role Overview: The Steward Trainee supports the Stewarding Department by assisting with dish-washing, cleaning, inventory management, and maintaining hygiene standards. This is a training position where the individual will gain experience in kitchen operations and contribute to the efficiency of the kitchen team. Key Responsibilities: Dishwashing & Cleaning: Wash dishes, utensils, and clean kitchen areas. Inventory & Waste Management: Assist in inventory tracking and waste disposal. Assist Senior Staff: Help senior stewards with daily tasks and operations. Food Safety & Hygiene: Follow health standards and safety protocols. Team Collaboration: Work effectively with kitchen and front-of-house teams. Training & Development: On - the - job training and career progression opportunities based on performance. Requirements Qualifications: Education: High school diploma (preferred). Skills: Basic cleaning knowledge, team collaboration, and ability to work in a fast-paced environment. Physical Requirements: Ability to lift, stand, and work in hot, physically demanding conditions. Benefits Salary: Rs. 11,244 per month

Greet and welcome guests in a warm and professional manner. Guide guests to their tables. Present menus, and answer questions about the menu. Take food and beverage orders accurately Possess knowledge of the menu. Ensure proper setup of tables. Provident fund

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1 year of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Should be have good command in leadership, organizational,customer service, and problem-solving skills.They should also have knowledge of the hospitality and food and beverage industry, and ideally have a degree in business or hospitality management.

Job Summary We are seeking a dedicated and detail-oriented Steward to join our team in a fast-paced kitchen environment. The Steward plays a crucial role in maintaining cleanliness and organization within the kitchen and dining areas, ensuring that all food service operations run smoothly. This position is ideal for individuals who have a passion for hospitality and are eager to contribute to a positive dining experience. Duties Maintain cleanliness and sanitation of kitchen equipment, utensils, and work areas. Assist in the preparation of food items as needed, following proper food handling procedures. Bus tables promptly and efficiently to ensure a clean dining environment for guests. Support catering events by setting up and breaking down banquet areas. Collaborate with kitchen staff to ensure timely service and adherence to health regulations. Monitor inventory levels of cleaning supplies and report needs to management. Adhere to safety protocols while handling kitchen equipment and materials. Skills Experience in a kitchen or food service environment is preferred, with knowledge of food handling practices. Strong understanding of hospitality principles and commitment to providing excellent customer service. Ability to work effectively in a team-oriented atmosphere, demonstrating good communication skills. Familiarity with bussing techniques and banquet service is advantageous. Flexibility to adapt to changing priorities in a busy restaurant or hotel setting. A proactive approach to problem-solving and maintaining cleanliness standards. Join our team as a Steward, where your contributions will help create memorable dining experiences for our guests! Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Health insurance Work Location: In person

Projects Construction Schedule Planning and Monitoring the Execution & reporting the progress level to the management -Scheduling & planning for the activities the timely completion of project -Managing, Planning & effective resource utilization Required Candidate profile Conduct regular site visits to monitor progress, address issues, and ensure quality control. capitalplacement02@gmail.com P- 9891750342 | W- 7895263093 https://bit.ly/importantcandidates

We are looking for a dedicated and professional Steward to join our restaurant team. As a steward, you will play a vital role in maintaining cleanliness, supporting the kitchen and service staff, and ensuring the smooth operation of day-to-day activities. Key Responsibilities: Maintain the cleanliness of the kitchen, service areas, and equipment Assist chefs with basic prep tasks when needed Ensure crockery, cutlery, and glassware are clean and stocked Handle dishwashing and waste disposal properly Support service staff with table setups and clearances Follow hygiene and safety protocols at all times Report maintenance or breakage issues promptly Requirements: Fresher or 0–2 years of experience in a similar role Basic understanding of cleanliness and hygiene standards Positive attitude and a team player Physically fit and able to work in fast-paced environments Willingness to work flexible shifts, including weekends/holidays What We Offer: Supportive work environment On-the-job training Meals on duty Opportunities for career growth in hospitality Job Types: Full-time, Fresher Pay: ₹9,103.42 - ₹17,527.79 per month Benefits: Food provided Paid time off Provident Fund Schedule: Evening shift Supplemental Pay: Commission pay Performance bonus Work Location: In person

Company Description Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport. The hotel features 292 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east). GENERAL INFORMATION Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108 Telephone number: +91 (0) 40 6625 0000 Website: https://all.accor.com/hotel/6687/index.en.shtml Job Description Primary Responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Sous Chef, 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 Novotel Hyderabad Airport should be brought to the attention of the Management. People 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 Knowledge and Experience Minimum Primary school education / Hotel Management Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language Competencies Service oriented with an eye for details Ability to work effectively and contribute in a team Self-motivated and energetic Well-presented and professionally groomed at all times

Job Openings at Our Restaurant - TOSCANO ! We are hiring for the following positions: Stewards Captains Bar Team Commi CDP (Chef de Partie) Sous Chef Maintenance Executive Restaurant Executive Hostess If you are passionate about delivering excellent customer service and working in a dynamic restaurant environment, we want you on our team! To apply, call: 6361367440 / 9164669309 / 9538111463 Join us and grow your career in hospitality!

Electrical Engineer - Job Description Job Summary: We are looking for a skilled and dependable Electrician to support the daily maintenance operations in a fast-paced catering and hospitality environment. The candidate will be responsible for electrical maintenance, troubleshooting, and repair of all electrical systems, ensuring safety, compliance, and minimal disruption to restaurant and kitchen operations. Key Responsibilities: Electrical Maintenance: Perform routine inspections, preventive maintenance, and repairs of all electrical systems, including lighting, kitchen equipment, power distribution panels, and switchboards. Diagnose and troubleshoot electrical faults and ensure timely resolution. Assist in installation of new electrical fixtures and equipment as required. Equipment Support: Support maintenance of kitchen appliances, refrigeration units, and HVAC systems from an electrical perspective. Ensure equipment wiring and connections are safe and compliant. Safety and Compliance: Follow and enforce all health and safety standards related to electrical work. Conduct routine checks on fire alarms, emergency lighting, and backup power systems. Maintain compliance with statutory electrical safety regulations and hotel industry norms. Emergency Support: Respond promptly to electrical breakdowns or urgent maintenance calls during the shift. Ensure quick resolution to minimize impact on kitchen and guest operations. Shift and Documentation: Work on a rotational shift schedule, including weekends and holidays as per business requirements. Maintain accurate logs of maintenance tasks, repair work, and inspection reports. Coordination: Coordinate with other maintenance team members and report daily activities to the supervisor or maintenance manager. Assist external contractors or vendors during specialized repair work. Key Requirements: Education: ITI / Diploma in Electrical Engineering or related trade certification. Electrical License (if applicable by local regulations) is preferred. Experience: 2–4 years of experience as an Electrician, preferably in the hotel, restaurant, or catering industry. Technical Skills: Strong knowledge of electrical systems, wiring, circuit breakers, load management, and electrical safety codes. Experience in handling commercial kitchen equipment and hotel infrastructure is a plus. Personal Attributes: Good physical stamina and ability to work in fast-paced environments. Strong attention to detail and a proactive attitude. Ability to work in shifts and respond to emergencies. Communication: Basic communication skills in English and/or local language. Ability to understand instructions and explain technical issues when required. Performance Metrics: Response Time: Quick resolution of breakdowns and maintenance issues. Compliance: Adherence to safety and electrical standards. Downtime Reduction: Minimize disruption to operations due to electrical faults. Shift Discipline: Punctuality and commitment to rotational shift schedules. Job Type: Full-time Pay: ₹17,000.00 - ₹19,000.00 per month Benefits: Flexible schedule Food provided Health insurance Leave encashment Provident Fund Schedule: Evening shift Morning shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Work Location: In person

1. Culinary Leadership: Collaborate with the Executive Chef to develop and execute the menu, ensuring that all dishes are prepared to the highest quality standards. Lead and inspire the kitchen staff, providing guidance, training, and mentorship to sous chefs, line cooks, and other kitchen personnel. 2. Kitchen Operations: Oversee day-to-day kitchen operations, including food preparation, cooking, plating, and presentation. Ensure that all kitchen equipment is properly maintained and that safety and sanitation standards are strictly adhered to. 3. Menu Development: Assist in menu planning and creation, incorporating innovative ideas and trending culinary techniques while considering cost-effective options. Collaborate with the Executive Chef to source high-quality ingredients and establish relationships with suppliers. 4. Quality Control: Maintain consistency in the taste, presentation, and portioning of dishes to meet the restaurant's standards. Monitor food quality, taste, and texture to ensure customer satisfaction and make necessary adjustments. 5. Administrative Duties: Assist in inventory management, including ordering, receiving, and maintaining appropriate stock levels while controlling food costs. Create and manage kitchen schedules, oversee labor costs, and ensure that staffing levels are appropriate for business needs. 6. Problem Solving: Resolve any kitchen-related issues or conflicts that may arise during daily operations. Address customer feedback and complaints in a professional and timely manner. 7. Health and Safety Compliance: Ensure strict adherence to health and safety regulations, including food safety and hygiene practices. Participate in regular kitchen inspections and safety audits. 8. Special Events and Catering: Manage the execution of special events, banquets, and catering services as required. Collaborate with the Executive Chef to plan and prepare menus for these events. 9. Cost Control: Assist in cost control measures, monitor kitchen expenses, and find ways to reduce waste and maximize profitability. Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

Company: Miss Margot (On-site Restaurant) Job Title: Chef Working Days: Monday to Friday Timings: 1:00 PM to 6:00 PM Employment Type: Full-Time Qualification: Hotel Management (Required) Experience: Freshers and Experienced candidates are welcome Gender Preference: Female Location: Linking Rd, Bandra West, Mumbai – 400050 Minimum Age: 21 years Requirements: Good communication skills, pleasant personality & and social media sense About Miss Margot (Brief): Miss Margot is a stylish, modern restaurant located at VN Sphere Mall, Bandra West, Mumbai. Known for its elegant ambiance and open kitchen concept, the restaurant offers a curated menu of European and Asian cuisine, including pasta, salads, noodles, and stir-fry dishes. Miss Margot provides a live cooking experience where chefs not only cook but also interact directly with diners, creating a unique and memorable dining experience. Job Summary: Miss Margot is seeking a confident, presentable, and skilled Female Chef with a background in hotel management. This is a live kitchen role ideal for someone who enjoys cooking European and Asian dishes and engaging with customers. Freshers with good communication and eagerness to learn are also welcome. Key Responsibilities: Prepare European & Asian dishes such as pasta, noodles, salads, and stir-fry Cook live in an open kitchen setup maintaining hygiene and presentation Interact with diners in a friendly and professional manner Be comfortable in front of the camera for reels, live sessions, or recipe videos Support the marketing team by participating in light content shoots (e.g. plating videos, cooking tips, featured dishes, etc.) Present and plate food attractively as per restaurant standards Follow kitchen safety and cleanliness protocols Assist the team during peak service hours Candidate Requirements: Female candidates only (Minimum age: 21 years) Must have a Hotel Management qualification Good spoken communication skills (English preferred) Presentable appearance and professional behavior Interest in live cooking and customer interaction Freshers with passion and basic knowledge of European/Asian food are welcome Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Schedule: Day shift Work Location: In person

Responsibilities: * Greet guests, take orders, serve food & drinks * Maintain cleanliness, assist with events * Ensure customer satisfaction, handle complaints * Manage tables, provide exceptional service Food allowance

Responsibilities Prepare and cook tandoori dishes according to the restaurant's recipes and standards. Manage the tandoor station, including daily preparation and maintenance of equipment. Ensure food quality, taste, presentation, and hygiene standards are maintained. Assist senior chefs in menu planning and development. Maintain inventory and order supplies as needed. Follow health and safety guidelines and ensure kitchen cleanliness. Qualifications Proven experience as a Tandoor Chef or in a similar role. Knowledge of traditional tandoor cooking methods. Ability to work in a fast-paced environment. Strong understanding of food hygiene and safety regulations. Culinary degree or certification is a plus. Skills Tandoor cooking Food preparation Kitchen management Menu development Food safety Inventory management Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Evening shift Work Location: In person

Customer Service: Interacting with customers, taking orders accurately, and providing friendly service. Ensuring customer satisfaction and addressing any concerns or issues. Answering questions about menu items and promotions. Food Preparation: Preparing food items according to Burger King's standards and recipes. Ensuring food is prepared and served in a timely manner. Maintaining food safety and hygiene standards. Restaurant Operations: Operating the cash register and handling cash transactions accurately. Maintaining cleanliness and organization throughout the restaurant, including dining areas, kitchen, and restrooms. Restocking supplies and ensuring the restaurant is adequately prepared for service. Assisting with cleaning and maintenance tasks as needed. Job Types: Full-time, Part-time, Permanent, Fresher Pay: ₹9,503.25 - ₹10,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Schedule: Day shift Evening shift Monday to Friday Morning shift Night shift Rotational shift Weekend availability Work Location: In person

Job Title: Store Assistant Reports to: Inventory & Procurement Officer Job Location: Khaleez Restaurant, Tirur Job Summary: We are seeking a detail-oriented and tech-savvy Store Assistant with 1-2 years of experience to support our restaurant's daily operations. The successful candidate will assist with inventory management, data entry, and other store-related tasks while utilizing their knowledge of accounts and system operations. Key Responsibilities: 1. Data Entry: - Accurately update inventory records and stock levels in our system. - Maintain records of receipts, issues, and stock balances. 2. Inventory Assistance: - Assist in conducting regular stock takes and inventory audits. - Identify and report discrepancies in stock levels. 3. Loading and Unloading: - Load and unload goods, ingredients, and supplies from delivery vehicles. - Ensure proper handling and storage of goods to prevent damage. 4. Accounts Assistance: - Assist with basic accounting tasks, such as processing invoices and bills. - Maintain records of inventory costs and expenses. 5. System Operations: - Utilize our inventory management system to track stock levels and monitor inventory movement. - Generate reports and perform data analysis as required. 6. Additional Assistance: - Assist with receiving and inspecting deliveries. - Support other teams with stock-related queries. - Perform other tasks as assigned by the Store Manager/Supervisor. Requirements: 1. Basic knowledge of accounts and inventory management principles. 2. Proficiency in using inventory management systems and Microsoft Office. 3. Attention to detail and ability to maintain accurate records. 4. Physical ability to lift, carry, and move heavy objects. 5. Ability to work independently and as part of a team. Preferred Qualifications: 1. Previous experience in inventory management in a Restaurant or equivalent. 2. Basic accounting certification or coursework. 3. Familiarity with restaurant operations and inventory management principles. Working Conditions: 1. May be required to work varying shifts, including evenings or weekends. 2. May be exposed to cold storage environments or physical labor. We're looking for candidates who are comfortable using systems, have basic accounting knowledge, and can multitask effectively. If you're detail-oriented and enjoy working with numbers, we'd love to hear from you! Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹18,000.00 per month Benefits: Commuter assistance Food provided Health insurance Provident Fund Schedule: Day shift Fixed shift Supplemental Pay: Overtime pay Performance bonus Work Location: In person

Hyderabad - All Locations Store Management Shift Management Overall operations of the Stores Regards Shahnawaz - 8287128734 Preeti - 9958488601 Sampanya - 6205319184

We need a Commis Chef for our Restaurant Job Type: Full-time Pay: ₹14,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Shift availability: Day Shift (Preferred) Work Location: In person Job Type: Full-time Pay: ₹14,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Key Responsibilities : Assist in setting up the restaurant before service. Greet guests courteously and assist in seating arrangements. Serve food and beverages as per standard operating procedures. Clear tables and reset them for the next guests. Maintain cleanliness and hygiene in the service area. Support senior staff during busy service hours. Learn and follow safety, hygiene, and grooming standards. Respond to guest queries and escalate concerns when necessary. Participate in daily briefings and training sessions. Job Types: Full-time, Permanent Pay: ₹4,000.00 - ₹6,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Night shift Rotational shift Work Location: In person