About the job: Job Title: Sales Associate/Executive Location: Rohini Sector-3, Delhi- 110085 Employment Type: Full-time We are looking for a dynamic and results-driven sales associate/ executive to join our team and drive business growth. As a sales associate/executive at GEMARA, you will be responsible for identifying, engaging, and converting potential clients who need content marketing services, including blog writing, social media management, photoshoots, SEO content, and more. Your primary role will be to connect with leads via calls, emails, and online meetings, understanding their needs, and offering tailored content marketing solutions. Key responsibilities: 1. Lead Generation & Outreach: Identify and connect with potential clients through cold calling, email campaigns, and networking. 2. Sales Pitch & Client Engagement: Effectively communicate the value of content marketing services to potential customers. 3. Client Needs Assessment: Understand clients' pain points and recommend content strategies that align with their business goals. 4. Objection Handling & Negotiation: Address client concerns and provide persuasive solutions to close deals. 5. Follow-ups & Relationship Building: Maintain regular contact with leads and nurture relationships to drive conversions. 6. Sales Target Achievement: Meet or exceed monthly and quarterly sales targets. 7. Collaboration with Marketing & Operations Teams: Work closely with the internal teams to ensure smooth onboarding and service delivery for new clients. 8. CRM Management: Maintain accurate records of all sales activities and client interactions in the CRM system. 9. Content Collaboration for Sales Pitch: Coordinate with the marketing team to understand ongoing content strategies, campaign highlights, and case studies to craft stronger, customized pitches for prospective clients. Who can apply: Only those candidates can apply who: have minimum 1 years of experience Salary: ₹ 3,00,000 - 4,00,000 /year Experience: 1 year(s) Deadline: 2025-06-30 23:59:59 Other perks: Free snacks & beverages Skills required: Negotiation, Client Relationship Management (CRM), Lead Generation, English Proficiency (Spoken), English Proficiency (Written) and Sales About Company: Seven Seas is a hospitality group with several ventures under its umbrella such as events, catering, banquets, hotels, cloud kitchens, digital marketing, and several other projects.

leadership, communication, organizational abilities, customer service, problem-solving, and financial acumen

Prepare and cook a wide variety of Continental dishes including pastas, grills, sauces, roasts, and cold starters Assist in mise en place and food preparation tasks under the supervision of the Chef de Partie Maintain a clean and organized workstation in line with health and safety regulations Follow recipes, portion control standards, and plating specifications accurately Monitor stock levels and report shortages to the senior kitchen team Ensure that food is prepared and served promptly and efficiently Maintain consistency and presentation quality of all menu items Collaborate with team members to ensure smooth kitchen operations during peak hours Comply with all kitchen hygiene and food safety standards (HACCP) Take responsibility for assigned sections and assist in training junior staff if required

Food Preparation: Includes tasks like washing, peeling, chopping vegetables, cutting and seasoning meats, and preparing basic dishes like salads and sauces. Basic Cooking Techniques: Knowledge of grilling, frying, roasting, and other essential cooking methods. Knife Skills: Essential for precise food preparation, including dicing, julienning, and other cuts. Time Management: Ability to prioritize tasks and work efficiently under pressure. Food Safety and Hygiene: Maintaining a clean and safe kitchen environment, adhering to food safety regulations and personal hygiene practices. Teamwork: Collaborating with other chefs and kitchen staff to prepare and serve meals. Communication: Clear and concise communication with other team members to ensure smooth kitchen operations. Knowledge of Continental Cuisine: Understanding of the diverse regional influences and flavors of Continental dishes. Following Recipes and Instructions: Accurately preparing dishes based on provided recipes and instructions. Inventory Management: Assisting with stock rotation, checking for expiration dates, and maintaining inventory levels. Kitchen Equipment Operation: Familiarity with operating and maintaining basic kitchen equipment. Adaptability and willingness to learn: A positive attitude and eagerness to learn new skills and techniques. Attention to detail: Ensuring dishes are prepared correctly and meet quality standards.

Assist in the preparation and cooking of Continental dishes , such as pastas, salads, grilled meats, sauces, and appetizers Support the Commis 1 and Chef de Partie in daily kitchen tasks and operations Perform mise en place duties including chopping, marinating, and portioning ingredients Maintain hygiene and cleanliness standards in your designated workstation Ensure food is prepared in accordance with recipe specifications and portion sizes Assist in receiving and storing kitchen supplies and ingredients Follow food safety and sanitation guidelines (e.g., HACCP standards) Report any kitchen equipment issues or food quality concerns to supervisors Work efficiently during service to help ensure smooth kitchen operations Role & responsibilities

1. Station Management Take full ownership of the assigned continental kitchen section (e.g., grill, pasta, salad, or main course). Ensure readiness of mise en place before service hours. 2. Food Preparation & Cooking Prepare and cook a wide range of continental dishes following recipes and standards. Maintain consistency in flavor, texture, and presentation. 3. Quality Control Monitor portion size, presentation, and food quality. Ensure all dishes leaving the station meet quality and hygiene standards. 4. Team Supervision Lead and guide Commis chefs and kitchen helpers working in the section. Provide on-the-job training and oversee their daily performance. 5. Coordination & Communication Coordinate with Sous Chef and other station chefs to ensure timely food delivery. Communicate kitchen updates and issues to supervisors promptly. 6. Inventory & Stock Management Monitor ingredient levels, inform requisitions in time, and ensure FIFO stock rotation. Minimize food wastage through proper portioning and usage. 7. Hygiene & Sanitation Enforce high standards of cleanliness and hygiene in the section. Ensure compliance with all food safety and HACCP guidelines. 8. Equipment Handling Operate and maintain all kitchen equipment in the continental section responsibly. Report any equipment malfunction or maintenance need immediately. 9. Menu Development Support Assist in new dish trials and contribute ideas for improving or updating the continental menu. 10. Compliance & Documentation Maintain daily logs, temperature checks, cleaning schedules, and other documentation as per SOPs.

1. Continental Cooking Expertise Strong working knowledge of Western cuisines (Italian, French, Mediterranean, etc.)Skilled in grilling, roasting, baking, sauting, and pasta preparations. 2. Mise en Place Preparation Efficient in preparing ingredients, sauces, and garnishes ahead of service. Maintains organization and cleanliness at the workstation. 3. Knife Skills & Precision Excellent knife handling for chopping, slicing, and trimming with speed and accuracy. 4. Attention to Detail Ensures plating, taste, texture, and temperature meet established standards. 5. Time Management Capable of handling multiple tasks and orders during high-volume service. 6. Team Coordination Works closely with the Chef de Partie and Commis to execute orders efficiently.Supports team members and contributes to a positive kitchen environment. 7. Food Safety & Hygiene Adheres to HACCP and hygiene protocols at all times. Ensures safe food handling, storage, and workstation sanitation. 8. Adaptability Able to switch between kitchen sections or tasks as needed. Takes initiative during busy shifts or when unexpected issues arise. 9. Learning & Development Orientation Eager to learn from senior chefs and improve culinary skills. Open to feedback and continuously works on refining techniques. 10. Basic Inventory Awareness Assists in stock rotation and ensures ingredients are used efficiently to reduce waste.

They ensure a positive experience for guests by attending to their needs, managing supplies, and upholding high service standards. In restaurants, they might assist with table settings .

Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.

Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.

Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.