3 Restaurant Staff Jobs

Barista Third Wave Coffee (Multiple Locations in Bangalore & Chennai) Lavelle Road | Bellandur | HSR Layout | JP Nagar Job Highlights Education: 12th Pass (Minimum) Experience: 0 to 2 years (Freshers welcome) Job Type: Full Time Industry: Food & Beverage / Caf / QSR Role Category: Food, Beverage & Restaurant Department: Operations Location: Bangalore – Lavelle Road, Bellandur, HSR Layout, JP Nagar Salary: Competitive with Monthly Incentives Functional Area: Customer Service / Frontline Staff Job Description We’re looking for passionate and customer-focused individuals to join Third Wave Coffee as Baristas across our Bangalore outlets. Whether you're a fresher or have prior caf experience , if you love coffee and enjoy engaging with people, this is the perfect opportunity! Key Responsibilities Prepare and serve coffee, espresso, and specialty beverages Maintain outlet cleanliness and hygiene Deliver excellent customer service and product knowledge Operate coffee machines and follow standard procedures Assist with stock management and outlet tasks Candidate Profile Minimum Qualification: 12th Pass (PUC) Experience: 0–2 years in F&B or customer service (Freshers encouraged to apply) Strong communication skills Friendly and team-oriented personality Flexible to work in rotational shifts and weekends Perks & Benefits Monthly performance-based incentives On-the-job training with coffee professionals Staff beverages during shift Internal growth opportunities with a fast-growing brand Uniform and grooming support provided

DCDP/Commie/Commi1/2/3/Demi Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Position: Demi Chef de Partie (DCDP) - Continental, Bakery & Pastry or Multi Cuisine Department: Kitchen Job Summary: As a Demi Chef de Partie (DCDP) in our multi-cuisine kitchen, you will be responsible for overseeing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the highest culinary standards. You will collaborate with the kitchen team to maintain a smooth and efficient operation, contributing to the overall success of the restaurant. Key Responsibilities: Culinary Expertise: Demonstrate a high level of culinary skills and proficiency in preparing dishes from multiple cuisines. Ensure the quality and consistency of food items by following standard recipes and presentation guidelines. Section Management: Oversee a specific section of the kitchen (e.g., appetizers, mains, desserts) and manage all aspects of food preparation within that section. Coordinate with other chefs and kitchen staff to ensure a seamless flow of operations. Food Safety and Hygiene: Adhere to strict food safety and hygiene standards, ensuring a clean and organized workspace. Monitor and maintain proper storage and handling of food items to prevent contamination. Menu Development: Contribute to menu planning and development, suggesting creative and innovative dishes that align with current culinary trends and customer preferences. Quality Control: Conduct regular quality checks on ingredients and finished dishes to maintain the highest standards of taste, texture, and appearance. Address any inconsistencies promptly and take corrective actions. Training and Development: Train and mentor junior kitchen staff, providing guidance on culinary techniques, safety protocols, and kitchen procedures. Foster a positive and collaborative working environment within the kitchen team. Ordering and Inventory: Assist in monitoring and managing kitchen inventory, including the ordering of supplies and ingredients as needed. Minimize waste through careful portion control and effective stock rotation. Collaboration: Work closely with the Head Chef, Sous Chef, and other kitchen staff to maintain effective communication and coordination in a fast-paced kitchen environment. Customer Interaction: Collaborate with front-of-house staff to address customer preferences, dietary restrictions, and special requests. Requirements: Proven experience as a Chef de Partie in a multi-cuisine setting. Culinary degree or relevant certification. In-depth knowledge of various cuisines and cooking techniques. Strong organizational and leadership skills. Ability to work well under pressure in a high-volume kitchen. Excellent communication and interpersonal skills. Knowledge of food safety and sanitation regulations. Share your updated resume - hrd8.pawf@gmail.com or Whatsapp(7648876770)

**Only Apply If you have experience in hiring Blue Collar Staffs** We are hiring for Recruiters with Front Line Hiring Experience in Hospitality Industry . Preferred From: Hospitality, Retail. FMCG or Placement Firms Location : Kolkata & Delhi Min Experience : 3yrs Job description : 1. Designing and implementing the overall recruiting strategy 2. End to end Recruitment 3. Hands-on experience with sourcing /screening 4. Sourcing and attracting candidates by using databases, social media, etc. 5. Proven work experience as a Recruiter (either an in-house recruiter or a staffing agency /campus) 7. Sound communication and interpersonal skill 8. Experience/exposure ground level 9. Mass hiring /bulk hiring 10. Someone good with Vendor coordination required 11. Good with MIS reports Interested candidates can share CV @pratima.s@barbequenation.com