698 Restaurant Jobs - Page 8

About Us: Bektash is a vibrant and growing Restaurant chain with Four successful outlets in Kochi. We are committed to delivering exceptional culinary experiences and maintaining the highest standards in food quality and customer service. Job Roles We are seeking enthusiastic, attentive, and customer-focused Dining Staff to join our team. The Dining Staff is responsible for creating a welcoming dining experience by providing exceptional customer service, taking accurate orders, delivering food and beverages, and maintaining a clean and comfortable environment for guests. Key Responsibilities: Greet guests warmly and ensure a pleasant dining experience from start to finish Present menus, explain dishes, and make recommendations as needed Take accurate food and beverage orders and relay them promptly to the kitchen Serve food and drinks efficiently and in a timely manner Monitor guest satisfaction and respond promptly to requests or concerns Maintain cleanliness and organization of dining area, including resetting tables Adhere to food safety and sanitation regulations Collaborate with kitchen and other staff to ensure smooth service Follow all restaurant policies, procedures, and service standards Job Types: Full-time, Fresher Pay: ₹12,000.00 - ₹14,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Evening shift Rotational shift Supplemental Pay: Overtime pay Work Location: In person

Community Associate At Regus, we’ve built the world’s largest workspace network so that our customers can work better, faster, happier. Join us in one of our Regus centre teams. Bring more freedom to more people and businesses. And you’ll be able to work better, faster and happier too. The opportunity As a Community Associate, you’ll work closely with new and existing customers, solving problems for them and making sure they have everything they need. A typical day at Regus You arrive 15 minutes before your centre opens to make sure everything is ready and check there’s nothing the cleaners have missed. Customers start coming in thick and fast. One asks you for a changed WiFi code. Another wants to know if his important package has arrived. A woman needs directions to her meeting room… and can you help her set up the projector and take an order for drinks? The mail arrives. You sort through it while dealing with a whole host of other customer requests, remembering to email the customer from earlier to let him know his package is waiting for him in his mailbox. And that’s lunch. Early afternoon, you sit down with the Community Manager to discuss the organisation of next week’s networking event. You plan and write the invites to customers, then create, print and put up posters on the noticeboards around the centre. The day is coming to a close. Time to gently ask the large group in meeting room 3 to start wrapping up. You direct them to the nice restaurant you know around the corner, so they can grab a bite and continue their discussion. Once the last person has left the building and everything’s nice and tidy, it’s time to head home. About you We’re looking for someone who knows how to manage multiple tasks while providing customers with the best possible service. You also need to be: A good communicator, with the ability to build strong professional relationships and empathise with people’s needs Happy taking ownership of problems and finding ways to solve them Positive, enthusiastic and able to adapt to fast-changing situations Confident using MS Office and other basic IT packages What we offer On top of a competitive salary package you’ll enjoy: A bright and inspiring work environment Training and development opportunities

Job Title: Waiter / Waitress Location: Oryx Village Restaurant Kanhangad Department: Food & Beverage Service Job Summary: The Waiter/Waitress is responsible for delivering exceptional dining experiences by providing friendly, prompt, and attentive service. They ensure guest satisfaction by serving food and beverages efficiently, maintaining cleanliness, and promoting a warm, welcoming atmosphere. Key Responsibilities: Greet and escort guests to their tables in a courteous and professional manner. Present menus, explain daily specials, and answer questions regarding menu items. Take accurate food and beverage orders and relay them to the kitchen and bar. Serve food and drinks promptly, following service standards. Check in with guests to ensure satisfaction and address any issues or complaints professionally. Clear tables, reset for the next guests, and maintain overall cleanliness of the dining area. Process payments accurately (cash/card) and handle billing inquiries. Requirements: Proven experience as a waiter/waitress or in a customer service role preferred. Good communication and interpersonal skills. Ability to work in a fast-paced environment. Attention to detail and multitasking skills. A positive attitude and passion for hospitality. Job Type: Full-time Pay: ₹14,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person

Food and Beverage Assistant A Food and Beverage Assistant is responsible for working in all areas of Food and Beverage as needed to deliver an excellent Guest and Member experience while working to achieve departmental targets. What will I be doing? As a Food and Beverage Assistant, you are responsible for working in all areas of Food and Beverage as needed to deliver an excellent Guest and Member experience. A Food and Beverage Assistant will also be required to take and deliver customer orders and work to achieve departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: Able to work in all areas of Food and Beverage including Bar, Restaurant, Room Service and Conference and Events Welcome guests in a polite and friendly manner Take and deliver customer orders, consistently demonstrating high levels of customer service Prepare set ups for tables and/or rooms Follow cash handling procedures Manage guest queries in a timely and efficient manner Up-sell with latest departmental incentives Ensure compliance of brand standards Strive to achieve departmental targets Ensure cleanliness of work areas Comply with hotel security, fire regulations and all health and safety legislation Comply with local licensing laws Be environmentally aware Assist other departments wherever necessary and maintain good working relationships What are we looking for? A Food and Beverage Assistant 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: Positive attitude Good communication skills Commitment to delivering high levels of customer service Excellent grooming standards Flexibility to respond to a range of different work situations Ability to work on your own or in teams It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Previous Food and Beverage and/or industry experience Experience with cash handling Knowledge of Food Hygiene Regulations 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 travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . 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!

Overview We are seeking a Supervisor to join our team in a hospitality setting. The ideal candidate will have experience in hotel, medical fields , food production, and restaurant environments, with a strong background in leadership and team management. Duties Supervise and coordinate daily operations Provide guidance and support to staff Ensure compliance with food safety regulations Oversee inventory management Assist in training new team members Handle customer inquiries and resolve issues promptly Requirements Previous experience in a supervisory role within the hospitality industry Knowledge of food safety standards Strong leadership and communication skills Ability to work well under pressure Experience in bartending would be advantageous Job Types: Full-time, Part-time, Permanent Pay: From ₹6,000.00 per month Benefits: Cell phone reimbursement Food provided Internet reimbursement Paid sick time Schedule: Day shift Supplemental Pay: Yearly bonus Work Location: In person Expected Start Date: 04/06/2025

Wanted an Dosa Master for one of the leading Vegeterian Restaurant ct 8838957605 Job Types: Full-time, Fresher Pay: ₹15,000.00 - ₹20,000.00 per month Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Primary Objective The Executive Chef is responsible for overseeing all culinary operations, from menu planning and food preparation to maintaining high-quality standards in the kitchen. This role ensures that the kitchen runs efficiently, food quality meets customer expectations, and the culinary team is well-trained and motivated. Key Responsibilities Menu Planning & Development : Create and design new menus, considering current food trends, seasonality, and customer preferences. Ensure menus are cost-effective, innovative, and in line with the restaurant or establishment’s concept. Food Quality Control : Monitor and maintain food quality, portion control, presentation, and consistency across all dishes. Ensure all dishes meet the required standards before they are sent out for service. Kitchen Management : Oversee the entire kitchen operation, including controlling food production, kitchen staff management, and ensuring kitchen sanitation and hygiene standards are met. Team Leadership & Training : Lead, train, and motivate kitchen staff, including Sous Chefs, Chefs de Partie, and Commis. Conduct regular training sessions to improve skills, kitchen efficiency, and adherence to food safety standards. Inventory & Cost Control : Manage inventory to ensure proper stock levels, minimize waste, and reduce costs. Work closely with the purchasing team to order ingredients and supplies in accordance with menu needs. Health & Safety Compliance : Ensure that all kitchen practices comply with food safety and health regulations. Oversee proper storage, handling, and sanitation procedures for food and equipment. Collaboration : Coordinate with other departments (service, purchasing, and management) to ensure smooth operations and customer satisfaction. Budgeting & Financial Management : Monitor and control food costs, labor costs, and overall kitchen expenses to stay within budget. Develop cost-effective strategies without compromising food quality. Innovation & Trends : Stay updated on culinary trends and continuously look for ways to innovate menus or cooking techniques to keep the offerings fresh and competitive. Required Skills Culinary Expertise : In-depth knowledge of various cuisines, cooking techniques, and food preparation methods. Ability to create and innovate menus. Leadership : Strong leadership and people-management skills to lead, train, and motivate kitchen teams. Time Management : Excellent time-management skills to ensure that kitchen operations are efficient, and deadlines are met. Problem-Solving : Ability to address and resolve issues related to food quality, staff, or kitchen operations in a timely and professional manner. Organization : Ability to manage multiple tasks simultaneously, prioritize, and keep the kitchen organized. Financial Acumen : Strong understanding of budgeting, cost control, and food cost management. Communication : Excellent communication skills to work effectively with kitchen staff, management, and other departments. Creativity : Ability to innovate and develop new recipes, dishes, or cooking methods that elevate the customer experience. Food Safety Knowledge : In-depth knowledge of food safety practices, including proper storage, handling, and preparation. Job Type: Full-time Pay: ₹53,625.00 - ₹61,875.00 per month Schedule: Day shift Work Location: In person

GRE JOB DESCRIPTION TEMPLATE We are a busy restaurant and have an open role for GRE. You will greet guests as they enter and show them to their table or waiting area. You will also engage with guests to ensure their meal is as good as it should be. To do well in this role, you should be comfortable standing for long periods and managing a very busy shift. GRE Responsibilities: Greeting guests as they enter and putting them on a waiting list as necessary. Providing guests with menus and answering any initial questions. Seating guests at tables or in waiting areas. Assign guests to tables they prefer while keeping table rotation in mind so that servers receive the right number of customers. Engaging with guests to ensure they're happy with food and service. Responding to complaints and helping to resolve them. Answering phone calls, taking reservations, and answering questions. Knowledge of the menu. Helping out with other positions in the restaurant as needed. Providing great customer service. GRE Requirements: A high school diploma or equivalent is preferred. Ability to provide top-notch customer service in a fast-paced environment. A positive attitude and ability to work well under pressure with all restaurant staff. Does high-quality work while unsupervised. Able to work in a standing position for long periods of time. Able to safely lift and easily maneuver trays of food when necessary. Willing to follow instructions and ask questions for clarification if needed. Able to handle money accurately and operate a point-of-sale system. Able to work in a busy restaurant environment. Restaurant experience is a plus. Job Types: Full-time, Permanent, Fresher Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Flexible schedule Food provided Leave encashment Paid sick time Paid time off Provident Fund Schedule: Rotational shift Weekend availability Work Location: In person Expected Start Date: 16/06/2025

A Restaurant captain oversees staff, ensures excellent customer service, manages guest seating, coordinates orders, and maintains restaurant cleanliness and organisation, ensuring a smooth dining experience for all guests Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person

Willingness to travel extensively across Chennai and surrounding areas to meet clients. Mandatory proficiency Tamil-both written and spoken Prior experience in HORECA sales is preferred, demonstrating a proven track record of success in this sector Required Candidate profile responsible for driving sales and building strong client relationships within Horeca sector across Chennai and its surrounding regions.

Responsibilities: Manage kitchen operations & staff Ensure food safety & quality standards met Oversee menu planning, production & costing Collaborate with catering team on events Develop Indian cuisine & curries

SUMMARY Part-Time Weekend Job Join Barbeque Nation’s Team in Bangalore Job Role: Weekend Supporting Staff Company: Barbeque Nation Location: Bangalore Work Locations: Lulu Mall (Rajajinagar) Phoenix Marketcity (Whitefield) Shift Timing: 12:00 PM 5:00 PM Work Days: Saturday and Sunday Estimated Monthly Earnings: 3,000 3,500 Work 4 5 hours and earn extra income every weekend Key Responsibilities: Support kitchen and floor staff Serve starters, beverages, and non-vegetarian items (including chicken) Maintain cleanliness in service and dining areas Ensure smooth dining operations Requirements: No prior experience required (orientation provided) Must be energetic, disciplined, and customer-friendly Comfortable handling non-vegetarian food Age 18+ and available on both days What We Offer: Quick payouts Flexible part-time weekend work Opportunity to work with a popular restaurant brand Apply Now Make your weekends productive with Barbeque Nation!

Additional Information Job Number 25090822 Job Category Food and Beverage & Culinary Location Le Meridien Hyderabad, Plot No 132 Miyapur Road, Hyderabad, Telangana, India, 500032 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employee's progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Commis 1 Reports to: CDP No. of Positions: 1 to 2 Responsibilities: Assist in preparation of dishes in the assigned kitchen section. Execute prep tasks like chopping, marination, and pre-cooking under guidance. Maintain cleanliness of workstations. Follow all kitchen SOPs and hygiene protocols Requirements: 12 years of kitchen experience. Good understanding of basic cooking techniques. Quick learner and adaptable to kitchen pressures. Commis 2 Reports to: CDP No. of Positions: 2 Responsibilities: Support Commis 1 and CDP in food prep and plating. Handle simple kitchen operations independently. Ensure ingredient stock is maintained and prepped. Follow kitchen safety and hygiene standards. Requirements: 6 months to 1 year of experience preferred. Basic knowledge of kitchen equipment and techniques. Commis 3 Reports to: CDP No. of Positions: 3 Responsibilities: Carry out basic prep work: cutting, washing, labeling, storage. Assist higher-level commis and CDPs. Clean and organize kitchen tools and surfaces. Adhere to hygiene and waste disposal norms. Requirements: Entry-level role with no prior experience required. Enthusiastic, punctual, and team-oriented.

SUMMARY Job Title: Karak Caf Worker Specialized Chef We are looking for a talented and experienced Specialized Chef to join our Karak Caf . The role involves preparing a range of traditional Karak caf items and beverages with attention to authenticity, quality, and presentation. Key Responsibilities: Prepare a variety of Karak caf menu items including flatbreads, pies, croissants, mandaza, qaymat, and quroos. Brew and serve hot beverages, especially Karak tea and other traditional teas. Maintain high standards of cleanliness, food safety, and kitchen organization. Consistently deliver quality and taste in line with the caf ’s standards. Requirements Qualifications and Requirements: Minimum of 2 years of experience in a similar role within a Karak caf or related culinary environment. Proven expertise in preparing Karak caf food and beverages. Strong understanding of traditional Gulf flavors and techniques. Ability to work efficiently in a fast-paced setting and collaborate with a team. Benefits

Perform all office tasks as required such as filing, maintaining documents and updating paperwork, ordering office supplies, running errands and performing other office duties Serve as point person for office issues Help coordinate office events Make travel reservations for executive team (including air, hotel, car, restaurant) Answer telephone, screen calls and direct calls to appropriate individual Greet office visitors such as clients or vendors personally, politely and professionally Track office expense reports Help maintain and keep office common areas neat and clean Assist with basic accounting and financial reporting duties Job Types: Full-time, Permanent, Fresher Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Flexible schedule Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Education: Higher Secondary(12th Pass) (Required) Location: Pimpri-Chinchwad, Maharashtra (Required) Work Location: In person

Greet & welcome visitors in a warm friendly manner Answer & direct phone calls professionally Maintain the reception area, ensure tidy/ presentable Handle admin tasks such as scheduling appointments Assist with basic office support when required Required Candidate profile Fresher can apply Female Candidate Prior experience as receptionist / admin will be preferred 1-6 years exp CTC upto 15 K Presentable with good comm. skills Location- Mohali

Roles and Responsibilities Prepare and serve beverages according to standard recipes with excellent quality. Maintain a clean and organized bar area, including inventory management and ordering supplies. Provide exceptional customer service by greeting guests, taking orders, and ensuring their needs are met. Collaborate with kitchen staff to ensure seamless service during peak hours or special events. Monitor guest satisfaction and resolve any issues promptly.

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

Responsibilities: Preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie. Responsibilities: Measuring meal ingredients accurately for the chef de partie Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat Preparing basic salads and sauces for meals, as directed by the chef de partie Receiving deliveries and verifying that all ordered items are received and are good quality Taking inventory of restaurant supplies and notifying the supervisor when stock is low Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers Cleaning and ensuring that all the work stations are organized and properly sanitized Preparing all the meal items to be presentable as instructed by the chef de partie Requirements: High school diploma or GED Associate’s degree, diploma or certification in culinary arts is preferred Food handler’s license Relevant prior work history and experience in a commercial kitchen Knowledge of current food health and safety regulations Must be able to stand for long periods of time Must be able to work under pressure Must have excellent organizational skills Ability to communicate effectively Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹16,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Evening shift Morning shift Supplemental Pay: Yearly bonus Education: Secondary(10th Pass) (Preferred) Experience: Chef: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person

Responsibilities: Preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie. Responsibilities: Measuring meal ingredients accurately for the chef de partie Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat Preparing basic salads and sauces for meals, as directed by the chef de partie Receiving deliveries and verifying that all ordered items are received and are good quality Taking inventory of restaurant supplies and notifying the supervisor when stock is low Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers Cleaning and ensuring that all the work stations are organized and properly sanitized Preparing all the meal items to be presentable as instructed by the chef de partie Requirements: High school diploma or GED Associate’s degree, diploma or certification in culinary arts is preferred Food handler’s license Relevant prior work history and experience in a commercial kitchen Knowledge of current food health and safety regulations Must be able to stand for long periods of time Must be able to work under pressure Must have excellent organizational skills Ability to communicate effectively Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Evening shift Morning shift Supplemental Pay: Yearly bonus Education: Secondary(10th Pass) (Preferred) Experience: Chef: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person

Responsibilities: Preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie. Responsibilities: Measuring meal ingredients accurately for the chef de partie Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat Preparing basic salads and sauces for meals, as directed by the chef de partie Receiving deliveries and verifying that all ordered items are received and are good quality Taking inventory of restaurant supplies and notifying the supervisor when stock is low Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers Cleaning and ensuring that all the work stations are organized and properly sanitized Preparing all the meal items to be presentable as instructed by the chef de partie Requirements: High school diploma or GED Associate’s degree, diploma or certification in culinary arts is preferred Food handler’s license Relevant prior work history and experience in a commercial kitchen Knowledge of current food health and safety regulations Must be able to stand for long periods of time Must be able to work under pressure Must have excellent organizational skills Ability to communicate effectively Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Evening shift Morning shift Supplemental Pay: Yearly bonus Education: Secondary(10th Pass) (Preferred) Experience: Chef: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person

Designation: Team Member Pizza Hut is hiring for Restaurant staffs Freshers in Pizza Hut | Gopalpura Bypass, Jaipur Job Location - Pizza Hut- No S5, Gopalpura Bypass Rd, Shri Gopal Nagar, Arjun Nagar, Jaipur, Rajasthan 302018 Responsibilities of candidates includes: Customer Service Billing Dine-In, Delivery Age- 18-27 Highest qualification- 12th Male required please contact on - 9352676912- priyanka Eligibility Criteria- 1- They must 10th to 12th pass. 2- Pleasing Personality 3- Average Communication Skills 4- Possess Valid ID proof 5-Age Group Between 18 to 25 Benefits -; · Permanent Job · On Roll Job · Growth opportunity within a year subject to performance · World-Class Training · Rewards and Recognition · Exposure to Corporate Culture · On-time Salary Release · Salary Account Placement-: Immediately. Job Types: Full-time, Part-time, Permanent, Fresher, Volunteer Pay: ₹8,000.00 - ₹9,000.00 per month Benefits: Health insurance Leave encashment Life insurance Schedule: Night shift Rotational shift Ability to commute/relocate: Jaipur city, Rajasthan: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Experience: total work: 1 year (Preferred) Language: Hindi (Preferred) Shift availability: Night Shift (Preferred) Day Shift (Preferred) Overnight Shift (Preferred) Willingness to travel: 100% (Preferred) Work Location: In person

About the Role: We are looking for driven and energetic Sales Executives to help us onboard restaurants onto our platform. This is a field sales role where you will interact directly with restaurant owners, understand their needs, and pitch our solution effectively. Your goal is to build strong relationships, bring restaurants online, and ensure a smooth onboarding experience. Key Responsibilities: Identify and approach potential restaurants (both independent and chains) in your assigned area. Pitch the platform’s value proposition, demonstrating how it benefits the restaurant’s operations and visibility. Handle objections, answer questions, and guide merchants through the onboarding process. Collect and verify required documentation, menus, and business details. Coordinate with the backend team to ensure timely activation of restaurants on the platform. Maintain accurate records of leads, follow-ups, and closures using CRM tools or internal systems. Achieve weekly/monthly targets for restaurant signups and activations. Build long-term relationships with onboarded partners to ensure continued engagement. Key Requirements: Excellent communication and interpersonal skills (Hindi, English, and local language preferred). Hustler mindset with a go-getter attitude. Comfortable with field work and daily travel in assigned areas. Prior sales or merchant onboarding experience is a plus, especially in food tech or e-commerce. Strong negotiation and persuasion skills. Ability to work independently and as part of a team. Smartphone and willingness to use sales and tracking apps. VENUE : NeoMaxer Fintech Private Limited, 1st Floor, Tower-B, BRIGADE TECH PARK, Whitefield, Pattandur Agrahara, Bangalore, Karnataka 560066. https://www.neomaxer.com/ Job Type: Full-time Pay: Up to ₹600,000.00 per year Benefits: Provident Fund Compensation Package: Performance bonus Schedule: Day shift Experience: Restaurant: 2 years (Required) Field sales: 2 years (Required) Work Location: In person

Job Summary: The Storekeeper is responsible for the overall storage and issuance of food, beverages, kitchen equipment, and other restaurant supplies. This includes receiving deliveries, verifying stock, maintaining organized storage, and ensuring accurate inventory records to support the smooth daily operations of the restaurant. Key Responsibilities: Receive, inspect, and store all incoming food, beverage, and non-food items. Ensure that all incoming goods are of the correct quantity, quality, and meet restaurant standards. Maintain accurate records of received goods and deliveries using inventory management software or manual logs. Arrange and label all stored items for easy access and identification. Issue supplies to kitchen and service departments as requested, ensuring proper documentation and stock rotation (FIFO method). Monitor stock levels regularly and notify management of low stock or overstock issues. Conduct regular stock takes (daily, weekly, monthly) and report any discrepancies. Ensure cleanliness and hygiene standards in the storage areas according to health and safety guidelines. Coordinate with suppliers and purchasing team regarding deliveries and returns. Prevent loss, damage, and theft through effective control and monitoring practices. Maintain proper documentation for audits and inspections. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person