2033 Restaurant Jobs - Page 50

We need a Restaurant Server for our Restaurant Job Type: Full-time Pay: ₹11,000.00 - ₹12,000.00 per month Benefits: Food provided Schedule: Day shift Shift availability: Day Shift (Preferred) Work Location: In person Job Type: Full-time Pay: ₹11,000.00 - ₹12,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Supplemental Pay: Yearly bonus Work Location: In person

Job Title Commis I – Indian cuisine & All‑Rounder Chef Location Chawla's 2 , NH-205, Manali Highway, Kiratpur Sahib , Punjab Employment Type Full‑Time, Permanent, including rotational shifts and weekend/holiday Responsibilities Indian Cuisine Duties Assist in the preparation and cooking of Indian dishes (curries, tandoori, biryanis, chutneys) Operate and maintain Indian kitchen equipment — tandoor, kadai, pressure cooker, etc. Follow standardized recipes and portion controls to ensure consistency and limit waste All‑Round Kitchen Duties Prepare, cook, and plate diverse dishes across multiple stations—grill, fryer, pastry, sauces, etc. Plan and contribute to menu development, propose seasonal/special items Assist in stock/inventory management—checking, ordering, rotating ingredients Hygiene & Safety Maintain kitchen cleanliness and sanitation, adhering to HACCP/food‑safety standards. Monitor kitchen equipment and report maintenance needs Follow fire, life-safety, and personal hygiene protocols; wear proper uniform and badge . Teamwork & Support Communicate and collaborate with sous-chef, chef de partie, and teammates Support senior chefs, help train junior staff and float between kitchen stations when needed Qualifications & SkillsExperience & Training Ideally 2+ years as Commis or All‑Rounder Chef with Indian cuisine experience Culinary or hotel management certificate/diploma preferred Technical Skills Knowledge of Indian spices, regional dishes, and traditional techniques reddit.com Proficiency in general cooking—grilling, sautéing, frying, baking, menu development Soft Skills Detail-oriented, creative, and adaptable in multitasking environments Strong communication, teamwork, and customer-focused attitude Physical stamina and resilience—long hours standing, high heat environment Benefits (example-based) Free staff meals / food provided careers Health insurance, provident fund (as applicable) simplyhired.co.in Opportunity for career growth — hands-on training in diverse cuisines and equipment Ideal Candidate A passionate and flexible chef eager to master Indian cuisine and general kitchen operations, with strong learning drive, teamwork ethics, and high standards of hygiene—ready to contribute across every station and support kitchen excellence. Let me know if you'd like to adjust it for a specific restaurant setup, include salary range, or target seniority level! Call on : 8544854479 Job Types: Full-time, Internship Contract length: 12 months Pay: ₹9,604.46 - ₹20,000.00 per month Benefits: Flexible schedule Food provided Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Work Location: In person

Executive Sous Chef With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. An Executive Sous Chef will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What ll I be doing? As the ecutive Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Have an open-minded approach 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 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 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. Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef. Advise new menus and seasonal food concept changes with the help of the Executive Chef. Liaise with the Chefs daily to advice on challenges they face, ensuring that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. 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. Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction. 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. Attend communication meetings and ensure that all assigned team members receive this communication. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? An Executive Sous Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School graduate. 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Good command in English, both verbal and written to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. 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!

Job Description: Captain – Hotel & Restaurant (F&B Service) Position Summary: The Captain is responsible for supervising the restaurant or dining area staff, ensuring smooth and efficient service, and delivering an exceptional guest experience. Acts as the key link between guests, kitchen, and service staff. Key Responsibilities: Welcome and seat guests professionally. Take orders and ensure accurate communication to the kitchen/bar. Supervise and coordinate activities of stewards/floor staff. Ensure tables are properly set and cleared efficiently. Handle guest complaints and special requests with professionalism. Train new team members on service standards and procedures. Ensure cleanliness, hygiene, and safety standards are maintained. Monitor inventory of service equipment and requisition supplies when needed. Coordinate with kitchen and bar to ensure timely order delivery. Requirements: Minimum 2-4 years of experience in F&B service (hotel/restaurant preferred). Strong leadership and communication skills. Excellent guest service and problem-solving ability. Good knowledge of food and beverage service standards. Ability to work under pressure and flexible hours. Diploma or certification in Hotel Management is an added advantage. Job Type: Full-time Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person Application Deadline: 27/06/2025

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This vacancy is for Bangalore location, CTC is 45000/- Outlet Junior Sous Chef Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates tasks with the Cluster Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking 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 highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to 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 in accordance with 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. Guides and trains the subordinates on a daily basis to ensure high motivation and 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 hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Sr. CDP/ Head Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025

Sinonnas is currently hiring kitchen staff for our restaurant, where we specialise in authentic sourdough pizzas. Job Types: Full-time, Fresher Pay: ₹15,000.00 - ₹25,000.00 per month Schedule: Rotational shift Application Question(s): Are you familiar with food safety practices and standards? Location: Bangalore, Karnataka (Preferred) Work Location: In person

Job Summary: We are looking for a talented and passionate Pan Asian Chef to join our culinary team. The ideal candidate will have expertise in a range of Asian cuisines and be capable of crafting authentic, flavorful dishes that reflect the cultural depth and diversity of the region. The chef should be highly creative, well-organized, and dedicated to maintaining high culinary standards and food safety. Key Responsibilities: Prepare and cook high-quality dishes across various Asian cuisines such as Chinese, Thai, Japanese, Korean, and Southeast Asian. Develop and update menus to reflect seasonal availability, food trends, and customer preferences. Ensure consistency in taste, presentation, and portion control across all dishes. Train, guide, and supervise junior kitchen staff and ensure standard operating procedures (SOPs) are followed. Maintain cleanliness and organization of the kitchen area in compliance with hygiene and safety regulations. Monitor food stock levels and place orders to maintain par levels and reduce waste. Collaborate with the restaurant management team on food cost controls, pricing, and supplier sourcing. Innovate new dishes or fusion concepts that enhance the restaurant’s culinary offering. Requirements: Proven experience as a Pan Asian Chef or Sous Chef in a high-end or specialty restaurant. Expertise in at least 2–3 Asian cuisines (e.g., Thai, Chinese, Japanese, Korean, Vietnamese). Strong knowledge of Asian ingredients, flavor profiles, and traditional cooking methods (e.g., wok, dim sum, sushi, grilling). Culinary degree or formal training from a recognized culinary institution (preferred). Ability to lead a team and manage kitchen operations under pressure. Strong focus on quality, consistency, and customer satisfaction. Good communication and interpersonal skills. Flexibility to work evenings, weekends, and holidays. Preferred Qualifications: Experience working in a pan-Asian or multi-cuisine kitchen setup. Familiarity with health and safety certifications and HACCP protocols. Creative plating and knowledge of food presentation trends. Job Type: Full-time Pay: ₹35,000.00 - ₹45,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Supplemental Pay: Yearly bonus Work Location: In person

Sinonnas is currently hiring server for our restaurant, where we specialise in authentic sourdough pizzas. Job Types: Full-time, Fresher Pay: ₹14,825.00 per month Schedule: Rotational shift Location: Bangalore, Karnataka (Preferred) Work Location: In person

The F&B Hostess is the first point of contact for guests in a restaurant, lounge, or dining area. She ensures a warm welcome and manages the seating arrangements to deliver an excellent guest experience. A hostess plays a key role in setting the tone for the service and helping maintain smooth front-of-house operations. Key Responsibilities: Greet and welcome guests warmly upon arrival. Manage reservations and walk-in guests using a reservation system (e.g., OpenTable). Escort guests to tables and present menus. Coordinate table rotations with servers to optimize service efficiency. Maintain cleanliness and organization of the reception area. Assist in answering phone calls and providing information about the menu and restaurant. Handle guest inquiries and complaints professionally and efficiently. Provide support to the service team during busy periods. Monitor dining room activity to ensure smooth flow of service. Maintain a professional appearance and demeanor at all times. Job Types: Full-time, Permanent, Fresher Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Cell phone reimbursement Health insurance Provident Fund Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Always greet and welcome guests promptly in a warm and friendly manner. Always thank and give fond farewell to guests conveying anticipation for their next visit. Assist guests with table reservations. Assist guests while seating. Ensure guests are serviced within the specified time. Has a good knowledge of menu and presentation standards. Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette. Able to answer any questions regarding the menu and assist with menu selections. Able to anticipate any unexpected guest need and react promptly and tactfully. Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm. Serve food courses and beverages to guests. Set tables according to the type of event and service standards. Record transactions/orders in Point of Sales systems at the time of order. Communicate with the kitchen regarding any menu questions, the length of wait, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Check with guests to ensure satisfaction with each food course and beverage. Responsible for clearing, collecting, and returning food and beverage items to the proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly. Present accurate final bill to guests and process payment. Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas. Ensures that hotel brand standards and SOPs are consistently implemented. Work with fellow staff and managers to ensure that the restaurant achieves its full potential. Completes the daily responsibilities that are set for each shift. Complete closing duties, including restocking items, turning off lights, etc. Conducts monthly inventory checks on all operating equipment and supplies. Take an active role in coaching and developing junior staff. Any other duties related to food and beverage service assigned by the manager. Job Types: Full-time, Fresher Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Weekend availability Work Location: In person

Free Food and accommodation provided . Weekly off 4. Duty hours. 10 to 11 hr We are looking a passionate supervisor for restaurant Supervising. A food and beverages background person. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Fixed shift Supplemental Pay: Yearly bonus Work Location: In person

Store Management Shift Management Overall operations of the Stores Locations - Chennai All Areas Regards Shahnawaz - 8287128734 Preeti - 9958488601

Oversee daily baking operations & Production ( 1 Lac breads/ day) Manage & train chefs to maintain consistency & quality Monitor inventory levels & order supplies Ensure compliance with health & safety regulations Ensure Hygiene is maintained Required Candidate profile 5 days working, rotational OFF Prior exp as Head Baker Strong knowledge of baking techniques (specially breads) Excellent leadership & team mgmt Flexibility to work early mornings, weekends & holidays

Oversee daily baking operations & Production ( 20K+ breads/ day) Manage & train chefs to maintain consistency & quality Monitor inventory levels & order supplies Ensure compliance with health & safety regulations Ensure Hygiene is maintained Required Candidate profile 5 days working, rotational OFF Prior exp in breads Strong knowledge of baking techniques ( breads) Excellent leadership & team mgmt Flexibility for work timing If interested call EKTA on 9058489556

SUMMARY Exciting Opportunity at a Leading Company in Oman! Job Title: Crispy Chicken & Burger Cook Job Responsibilities: Responsible for preparing burger and crispy chicken sandwiches Ability to prepare a variety of sauces for the sandwiches Preferred Nationality: Sri Lankan or Indian Requirements Requirements: Minimum of 2 years of experience in preparing burgers and a variety of sandwiches Strong communication skills Experience in preparing burgers and a variety of sandwiches 2 years of relevant experience Strong communication skills Benefits Tax Free Salary. 10hours duty/ weekly off Accommodation, Transport, Medical. 2 years employment visa. Working Hours: 10 hours per day Weekly Day Off:

Role & responsibilities: Lead and manage day-to-day operations of the store Drive store sales and meet KPIs Recruit, train, supervise, and develop store staff Ensure a customer-first culture through excellent service and in-store experience Manage inventory, stock levels, and visual merchandising standards Implement and uphold company policies, procedures, and safety standards Resolve customer complaints and ensure smooth service Preferred candidate profile: Designation : Store Manager Experience : 10 to 14 years Industry : QSR/Hospitality/FMCG Skills : Leadership skills, Analytical skills, Good communication skills, Coordination skills, Quick & Right Decision Making, Computer Savvy Education : Any Graduate

Job Location: Near Veg Aroma, Gangapur road, Nashik Contact: 7888009773 Key Responsibilities: Serve tea, coffee, water, and refreshments to staff and guests Handle pantry Maintain cleanliness and tidiness of the office premises Ensure pantry is clean and well-stocked at all times Handle errands and outdoor office tasks as assigned Welcome and greet guests and visitors in a professional manner Requirements: Well-groomed and presentable appearance Polite, respectful, and customer-service oriented Candidate from Hospitality background preferred

We are seeking a Junior Admin Executive to assist with the day-to-day administrative and operational activities at our cloud kitchen facility in Hyderabad. This is an excellent opportunity for a motivated and detail-oriented individual in the early stages of their career, especially someone with a background or interest in hospitality or food operations. Key Responsibilities: Administrative Support: Maintain and update records related to staff attendance, inventory, and vendor contracts. Handle documentation (physical and digital) for operations, licensing, and compliance. Facility & Inventory Management: Monitor and manage stock levels of packaging, cleaning supplies, and kitchen inventory. Coordinate with vendors to ensure timely procurement and delivery of materials. Support facility upkeep in coordination with housekeeping and maintenance staff. HR & Staff Coordination: Assist with onboarding processes including documentation, ID issuance, and initial briefings. Track and manage attendance, leaves, and shift schedules of kitchen and delivery teams. Operations Support: Coordinate with food delivery platforms (e.g., Swiggy, Zomato) for smooth operations and issue resolution. Assist the kitchen manager in preparing daily reports on order volumes, downtimes, and billing. Support inspections, audits, and ensure basic food safety and hygiene compliance. Qualifications & Skills: Education: Graduate (B.Com / BBA / BA or equivalent). Experience: 0 - 2 years in administration, hospitality operations, or back-office roles. (Experience in cloud kitchens or restaurants will be an added advantage.) Skill Requirements: Proficiency in MS Office and Google Sheets. Basic understanding of inventory and vendor management processes. Good communication and interpersonal skills. Ability to multitask, manage priorities, and work under pressure. Willingness to work in rotational shifts if required. Preferred Qualifications: Prior experience in hospitality, cloud kitchen, or food-tech environments. Familiarity with FSSAI regulations and operational hygiene standards.

We are looking for friendly and dedicated staff from North East India, Nepal, or Tibetan communities for the following positions: Steward / Waiter Host / Front Desk Location: [Dehradun / Delhi / Chandigarh/Mohali] Restaurant Name: Kalsang (well-known for Tibetan & Pan-Asian cuisine) Eligibility: Must be polite, hardworking, and good in communication. Experience in hospitality preferred but not mandatory. Priority for candidates from North East India / Nepal / Tibetan community . Salary: Competitive + Food + Accommodation (if applicable) Contact: 8279812084 Join the Kalsang family and be part of a culturally rooted and dynamic team! Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Flexible schedule Food provided Provident Fund Schedule: Day shift Evening shift Supplemental Pay: Commission pay Overtime pay Performance bonus Yearly bonus Work Location: In person

Key Responsibilities: Should be from HORECA Sales experience to acquire clients of Hotel, restaurants, etc. Should have experience in FMCG or Beverage industry. Should have good client relation with all 5 star ,4 star hotels, restaurants, Bars, Pubs & Fine dines. Strive to build and maintain strategic long-term relationships with high volume clients to accomplish high growth and long term company objectives. Should have experience for distributor handling. should know the outlets, retail shops, shop keepers, high end restaurants and bars, entertainment places, etc. where our product should be available. Well-groomed as will have to meet with Management team of Big Elite class restaurant and hotel chain for the tie-ups. Interact regularly with the clients to ensure a committed and partnership-based relationship. Maintain MIS reports for stocks, cash, credit, sales etc. Should have strong hands on Excel & Power point. Should have his/her own vehicle Reports preparation. Soft skills: Good communication: to deal with the distributors and the company supervisors on day-to-day basis. Good distributer network: Appointing new distributers, preparation of proposal and basic negotiation skills. Good relationship skills: to maintain good and business relationship with trade he deals with and to be a good team player. Leadership skills: he has to be a self starter ,acumen in business development and should show strong willingness to develop business. Additional Perks and Benefits: TA/DA & Sales Incentives If Interested so kindly share your CVs on below given email ID or forward this email to relevant who is meeting the criteria. Kindly share your CV with CTC, Expected CTC and Notice Period to Benoy.purkait@bisleri.co.in

Assistant Marketing Manager: 1: Marketing Strategy & Planning 2: Social Media Management 3: Content Creation 4: Campaign Execution 5: Brand Management 6:Marketing Knowledge Strong understanding of marketing principles, strategies, and best practices.

We are Hiring for 5 STAR Luxury Hotel for Dubai Location If Interested to Apply for Work Permit Kindly Share your Resume and pictures on citaimmigration@gmail.com You can Call Directly on +91-9240234024 (Hot lines number) Restaurant Service Staff (Waiter/Waitress) 1. Qualification Minimum 12th pass 2. Age 20-35 Years 4. Must Have Good communication skills 5. Must have passport Key Responsibilities:- Welcoming guests to the restaurant or dining area. Listening to customers food and drink orders and ensuring accuracy. Delivering food and drink orders to the correct tables in a timely and professional manner. Engaging with guests to ensure they are satisfied with their meals. Coordinating with the kitchen, bartenders, and other team members to ensure smooth service. If Interested to Apply for Work Permit Kindly Share your Resume and pictures on citaimmigration@gmail.com You can Call Directly on +91-9240234024 (Hot lines number) Or Directly walk in On Below Mentioned Address CITA IMMIGRATION Head Office:-Corporate Tower- 2nd Floor, Dwarka Mor Metro Station, Opposite Metro Pillar No 766, New Delhi - 110059 Branch Office:- Building no 36 Second floor Above Domino's Pizza, Near Ahuja Sweets, HUDA Sector 11-12, Panipat ( Haryana)- 132103 Website :www.cita.co.in

Greet customers and handle billing for dine-in, takeaway, or delivery orders. Accurately process cash, card, UPI, and other forms of payment. Issue receipts, refunds, and change to customers. Ensure billing entries match kitchen orders (KOTs). Maintain a balanced cash drawer at the start and end of each shift. Record daily sales and submit cash and card summaries to management. Answer basic customer queries related to billing or menu. Work with waiters and kitchen staff to ensure smooth order flow. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Paid sick time Paid time off Schedule: Morning shift Night shift Work Location: In person

Job Title: Content Creator (Photo & Video) Location: Chennai Salary: ₹25,000 – ₹35,000 per month (based on experience) Experience: 1 to 2 years Industry: Food & Beverage / Restaurant Chain Job Type: Full-Time About Grill Box Grill Box is a growing chain of restaurants known for its bold flavors, modern ambience, and energetic brand identity. We’re on the lookout for a creative mind who can help us visually tell our story and engage our audience across digital platforms. Role Overview We are hiring a passionate Content Creator based at our Chennai outlet who can independently conceptualize, shoot, and edit high-quality videos and product photography. This role is ideal for someone with hands-on experience in food and lifestyle content creation and who can take ownership from ideation to final delivery. Key Responsibilities Creative Ideation Develop original content ideas and visual concepts for Grill Box’s digital presence Work closely with the marketing team to align on campaign goals and themes Content Creation Conduct professional photo and video shoots of food items, ambience, and people Set up and operate camera, lighting, and audio equipment Capture content for platforms including Instagram, Facebook, YouTube, and more Post-Production Edit videos and photos using Adobe Premiere Pro, Lightroom, Photoshop, etc. Add effects, transitions, music, text overlays, and motion graphics as needed Optimize content formats for reels, stories, and ads Final Delivery Ensure timely delivery of polished, platform-ready content Maintain an organized archive of raw and edited assets Requirements 1–2 years of hands-on experience in content creation (photo/video + editing) Strong portfolio showcasing similar work (food, product, or lifestyle content) Proficiency in Adobe Creative Suite (Premiere Pro, Lightroom, Photoshop, After Effects) Skilled in using DSLR/mirrorless cameras and lighting setups Strong sense of composition, color, and storytelling Based in Chennai or willing to commute Bonus Skills (Preferred, not mandatory) Experience with Reels, YouTube Shorts, and TikTok-style content Knowledge of basic animation/motion graphics Food styling or experience working in F&B industry What We Offer Opportunity to shape and define the brand’s visual voice Work on exciting, fast-paced projects in a growing restaurant chain Collaborative and creative work environment Salary: ₹25,000 – ₹35,000 per month (depending on experience and skillset) Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Paid time off Provident Fund Schedule: Day shift Work Location: In person

Communication Skills: Clear and effective communication with both customers and kitchen staff is essential. Customer Service Skills: Providing a positive and helpful experience for customers is crucial. Attention to Detail: Ensuring orders are accurate and communicated properly. Ability to Work Under Pressure: Handling a busy restaurant environment and multiple orders efficiently. Teamwork: Collaborating with other staff members to ensure smooth service. Job Type: Part-time Pay: ₹30.00 - ₹35.00 per hour Expected hours: 30 per week Benefits: Food provided Schedule: Fixed shift Work Location: In person