Managing kitchen operations and is responsible for various duties, including overseeing food preparation, managing staff, and ensuring quality and safety standards are met. They often play a crucial role in menu planning, inventory management, and training new staff members. Key Responsibilities of a Sous Chef: Food Preparation: Prepares and cooks dishes according to recipes, ensuring high quality and consistency. Kitchen Management: Oversees daily kitchen operations, including supervising staff, assigning tasks, and maintaining a clean and organized workspace. Menu Planning: Assists with menu development, including creating new dishes and updating existing ones. Inventory Management: Monitors inventory levels, orders ingredients, and ensures adequate supplies are available. Staff Management: Trains new employees, evaluates performance, and addresses any issues that may arise. Food Safety: Ensures compliance with health and safety regulations and food handling procedures. Quality Control: Maintains high standards for food quality, presentation, and consistency. Cost Control: Contributes to maintaining food costs by managing inventory and ensuring efficiency in the kitchen. Customer Service: May interact with customers during food tastings or to address specific requests. Job Type: Full-time Pay: ₹32,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person
Managing kitchen operations and is responsible for various duties, including overseeing food preparation, managing staff, and ensuring quality and safety standards are met. They often play a crucial role in menu planning, inventory management, and training new staff members. Key Responsibilities of a Sous Chef: Food Preparation: Prepares and cooks dishes according to recipes, ensuring high quality and consistency. Kitchen Management: Oversees daily kitchen operations, including supervising staff, assigning tasks, and maintaining a clean and organized workspace. Menu Planning: Assists with menu development, including creating new dishes and updating existing ones. Inventory Management: Monitors inventory levels, orders ingredients, and ensures adequate supplies are available. Staff Management: Trains new employees, evaluates performance, and addresses any issues that may arise. Food Safety: Ensures compliance with health and safety regulations and food handling procedures. Quality Control: Maintains high standards for food quality, presentation, and consistency. Cost Control: Contributes to maintaining food costs by managing inventory and ensuring efficiency in the kitchen. Customer Service: May interact with customers during food tastings or to address specific requests. Job Type: Full-time Pay: ₹32,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person
Food Preparation: Preparing dishes according to recipes and menus, ensuring consistent quality and presentation. Supervision: Overseeing junior chefs and commis chefs, providing guidance and training. Quality Control: Ensuring all food meets high standards of quality, taste, and presentation before it leaves the kitchen. Stock Management: Managing inventory, ordering supplies, and minimizing waste. Hygiene and Safety: Maintaining a clean and safe kitchen environment, adhering to food safety regulations. Menu Development: Contributing to menu planning and development, potentially with input from senior chefs. Communication: Communicating effectively with other kitchen staff, front-of-house staff, and senior chefs. Required Skills and Experience: Culinary Experience: A minimum of 3-5 years of experience in a professional kitchen is typically required, often with experience in a specific cuisine or type of cooking. Leadership Skills: Ability to supervise and motivate junior staff. Organizational Skills: Ability to manage time, prioritize tasks, and work under pressure. Technical Skills: Proficiency in food preparation techniques, knife skills, and cooking methods. Food Safety Knowledge: Understanding of food safety regulations and best practices. Communication Skills: Ability to communicate effectively with colleagues and superiors. Typical Reporting Structure: CDPs typically report to the Sous Chef Responsible for supervising Commis Chefs or other junior kitchen staff. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 25/08/2025
Food Preparation: Preparing dishes according to recipes and menus, ensuring consistent quality and presentation. Supervision: Overseeing junior chefs and commis chefs, providing guidance and training. Quality Control: Ensuring all food meets high standards of quality, taste, and presentation before it leaves the kitchen. Stock Management: Managing inventory, ordering supplies, and minimizing waste. Hygiene and Safety: Maintaining a clean and safe kitchen environment, adhering to food safety regulations. Menu Development: Contributing to menu planning and development, potentially with input from senior chefs. Communication: Communicating effectively with other kitchen staff, front-of-house staff, and senior chefs. Required Skills and Experience: Culinary Experience: A minimum of 3-5 years of experience in a professional kitchen is typically required, often with experience in a specific cuisine or type of cooking. Leadership Skills: Ability to supervise and motivate junior staff. Organizational Skills: Ability to manage time, prioritize tasks, and work under pressure. Technical Skills: Proficiency in food preparation techniques, knife skills, and cooking methods. Food Safety Knowledge: Understanding of food safety regulations and best practices. Communication Skills: Ability to communicate effectively with colleagues and superiors. Typical Reporting Structure: CDPs typically report to the Sous Chef Responsible for supervising Commis Chefs or other junior kitchen staff. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 25/08/2025
Customer Interaction: Greet guests, escort them to their tables, present menus, and provide menu recommendations, including specials. Order Management: Accurately take food and beverage orders and relay them to the kitchen or bar staff. Service: Promptly and accurately serve prepared food and drinks to customers. Customer Satisfaction: Check on guests during their meal to ensure they are satisfied and to resolve any complaints or concerns. Payment Processing: Prepare bills and process payments, handling cash or card transactions. Table Maintenance: Clean and set tables, remove dirty dishes, and maintain a clean and organized dining area. Food Safety: Adhere to health and safety standards for handling food and maintaining hygiene. Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Work Location: In person
Food Preparation & Cooking: Preparing ingredients, cooking various dishes (including grilling, frying, boiling, and steaming), and arranging them for presentation. Quality Control: Ensuring food freshness, accuracy in measurements, and quality of the final product according to company recipes and customer standards. Kitchen Operations: Maintaining a clean and organized work area, cleaning equipment and utensils, and ensuring proper food storage and rotation. Food Safety & Sanitation: Adhering to health and safety regulations, proper handling and storage of food, and monitoring temperature logs. Inventory Management: Monitoring stock, notifying of low supplies, and assisting with receiving new ingredients and supplies. Teamwork: Collaborating with other cooks and kitchen staff, assisting where needed, and contributing to a smooth operation in a fast-paced setting. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person
Role Overview: As a Guest Services Representative, your main responsibility is to welcome and direct visitors, provide necessary information, and ensure a positive first impression. You will also be responsible for answering and screening incoming phone calls, relaying messages, handling basic inquiries, and keeping the reception and common areas clean, tidy, and well-stocked with office supplies. Additionally, you will be sorting, distributing, and managing incoming and outgoing correspondence. Key Responsibilities: - Welcome and direct visitors, provide information, and ensure a positive first impression - Answer and screen incoming phone calls, relay messages, and handle basic inquiries - Keep the reception and common areas clean, tidy, and well-stocked with office supplies - Sort, distribute, and manage incoming and outgoing correspondence Qualifications Required: - Excellent verbal and written communication skills are crucial for interacting with clients, visitors, and colleagues - Strong organizational abilities and attention to detail to manage multiple tasks and maintain order - Proficiency in Microsoft Office Suite and basic computer operations is necessary for administrative tasks - Friendly and professional demeanor, with a strong customer service focus - Ability to effectively manage and prioritize various tasks in a fast-paced environment - Previous experience in a customer service or administrative role is often preferred (Note: The job type is full-time. Work location is in person.) (Note: Benefits include food provided.),