Job Overview: The Sous Chef acts as the second-in-command in the kitchen, playing a critical role in managing daily kitchen operations, food preparation, team coordination, and quality control. This leadership role also includes inventory oversight, training, and occasionally stepping in for the Head Chef. Key Responsibilities Kitchen Operations & ManagementAssist Head Chef in overseeing day-to-day kitchen functions. Supervise staff including line cooks and prep personnel. Coordinate activities during service to ensure timeliness. Maintain and monitor kitchen equipment and its functionality. Food Preparation & Quality ControlParticipate in food prep and cooking during peak hours. Supervise plating and presentation for consistency and quality. Monitor cooking techniques and processes. Conduct quality assurance checks on all dishes. Staff Training & DevelopmentTrain team members on culinary techniques and safety protocols. Develop and conduct structured kitchen training programs. Provide constructive feedback to improve team performance. Inventory & Stock ManagementAssist with inventory planning, ordering, and stock rotation. Maintain stock level accuracy and minimize food wastage. Collaborate with suppliers for timely deliveries. Health & Safety ComplianceEnforce food safety and hygiene standards. Monitor sanitation procedures for all kitchen areas and tools. Ensure compliance with health and safety regulations. Menu Assistance & Recipe DevelopmentCollaborate on seasonal menus and new recipe development. Ensure recipe consistency and food quality across all items. Innovate special dishes and maintain alignment with brand standards. Team Leadership & CommunicationLead the kitchen team during services. Foster a positive work environment and handle staff concerns. Coordinate closely with front-of-house for smooth service flow. Problem Solving & Decision-MakingTroubleshoot issues like staffing, supply shortages, or equipment failure. Take decisive action in the absence of the Head Chef. Support to Head ChefAssist in administrative tasks like scheduling, menu planning, and costing. Take over full kitchen responsibility as acting Head Chef when required. Skills & QualificationsProven experience in a senior kitchen role, preferably in high-volume or fine-dining restaurants. Strong knowledge of culinary techniques and kitchen management. Leadership and team management skills. Excellent multitasking and organizational abilities. Understanding of health and hygiene regulations. Creative mindset for innovative food presentation and development. Effective communicator and calm under pressure. About the RoleThe Sous Chef acts as a bridge between the Head Chef and kitchen team, ensuring high standards of food quality, hygiene, and staff performance. This is a dynamic leadership role ideal for individuals passionate about food and team development, who can uphold operational efficiency in a fast-paced environment.

Job Overview: The Commis Chef is an entry-level position responsible for assisting with food preparation and supporting kitchen operations. This role is ideal for culinary beginners looking to gain hands-on experience under senior chefs and grow within the kitchen brigade. Key Responsibilities Food PreparationPrepare ingredients as per recipes and chef instructions Chop, peel, wash vegetables, and help with sauces, dressings, etc. Follow set standards of food presentation and hygiene Station SupportAssist in cooking, plating, and garnishing dishes Maintain readiness and stock levels at your station Help clean and organize workstation during and after service Maintaining Cleanliness & OrganizationFollow hygiene protocols at all times Clean and sanitize equipment and tools regularly Keep kitchen and storage areas tidy Support to Kitchen TeamSupport senior staff during busy service periods Ensure smooth coordination in the kitchen workflow Follow directions of Chef de Partie, Sous Chef, or Head Chef Learning & DevelopmentLearn different cooking techniques from senior chefs Take part in training programs to develop culinary skills Gain exposure to various kitchen stations and processes Health & Safety ComplianceHandle food safely and maintain cleanliness Follow storage, temperature, and handling protocols Comply with all relevant food safety standards Inventory & Stock ControlCheck freshness and proper storage of ingredients Assist in stock rotation and minimizing wastage Notify supervisors of shortages or quality issues Support During ServiceActively contribute to timely dish preparation and finishing Ensure plating meets quality standards Communicate clearly with team to ensure smooth order flow Skills & QualificationsBasic culinary knowledge with passion for cooking Experience in entry-level kitchen roles or internships (preferred) Ability to work under pressure in fast-paced environments High attention to detail in food quality and presentation Strong communication and team collaboration Understanding of food safety and hygiene standards Willingness to learn and take initiative

Job Overview: The Bartender is responsible for crafting and serving beverages—both alcoholic and non-alcoholic—to guests while ensuring a memorable customer experience. This role includes maintaining the bar's appearance, managing stock and supplies, adhering to safety and hygiene standards, and supporting other team members during busy service periods. Key Responsibilities Drink Preparation & ServicePrepare and serve a wide range of beverages including cocktails, wines, beers, and mocktails. Follow standard recipes to ensure consistent taste and presentation. Engage with guests to understand preferences and offer suitable recommendations. Ensure prompt and accurate drink delivery. Customer Service ExcellenceDeliver outstanding service with a friendly and professional demeanor. Address guest concerns and accommodate special requests efficiently. Foster a welcoming and vibrant bar environment. Cash Handling & TransactionsAccurately manage cash and credit transactions. Issue receipts, change, and maintain transaction records as per company protocols. Adhere strictly to financial handling and tip pooling policies. Bar Setup & MaintenanceEnsure bar readiness before service, with all tools, ingredients, and glassware in place. Keep the bar clean, organized, and fully stocked throughout the shift. Sanitize equipment and work areas consistently. Inventory & Stock ManagementMonitor stock levels for spirits, mixers, garnishes, and glassware. Assist in inventory checks and receiving bar supplies. Report shortages or discrepancies to the Bar Supervisor promptly. Health & Safety ComplianceFollow all hygiene and food safety standards as per company and legal requirements. Verify customer age and practice responsible alcohol service. Ensure a safe environment for staff and guests by identifying and reporting potential hazards. Innovation & Special DrinksStay updated with current drink trends and contribute creative ideas. Participate in the development of seasonal or promotional beverages. Support marketing initiatives with bar specials and signature drinks. Team CollaborationCoordinate with kitchen and service staff for smooth order fulfillment. Assist team members during peak hours with restocking and cleaning duties. Promote teamwork and positive interactions within the department. Skills & Qualifications:Strong knowledge of cocktails, bar operations, and beverage presentation Excellent interpersonal and customer engagement skills High level of personal hygiene and organizational ability Ability to thrive in a fast-paced, high-pressure environment Multitasking capability with attention to detail Basic arithmetic skills for handling cash and measurements Knowledge of alcohol laws and responsible serving practices

Job Overview: The Floor Member / Steward plays a key role in ensuring the smooth day-to-day operations of the restaurant’s front-of-house. The role involves maintaining cleanliness, assisting the service team, supporting guest needs, and ensuring an overall welcoming environment for all diners. Key Responsibilities: Dining Area Cleanliness & MaintenanceSet up tables with correct placement of cutlery, glassware, and napkins Maintain a clean and organized dining area throughout service hours Clear dishes and reset tables promptly Keep floors, restrooms, and public areas clean and well-maintained Support to Service StaffAssist servers in delivering food, drinks, and condiments Refill water glasses and respond to guest needs during service Ensure proper and timely delivery of food from kitchen to tables Efficiently clear used plates and utensils Stocking & Inventory AssistanceEnsure service stations are fully stocked (condiments, utensils, napkins, etc.) Replenish supplies and organize clean kitchenware and dishware Maintain storage areas in a neat and orderly fashion Guest InteractionGreet guests warmly on arrival and departure Address minor guest queries and requests courteously Ensure a pleasant and welcoming environment for guests Team CollaborationCoordinate with kitchen and wait staff to maintain service pace Assist in smooth and timely service flow during peak hours Be proactive in helping wherever required Safety & HygieneFollow proper sanitation and hygiene standards Assist in periodic deep cleaning of kitchen and restaurant areas Comply with all health and safety regulations End-of-Shift DutiesAssist in end-of-day cleanup, trash disposal, and resetting dining area Pack and store unused stock properly Report maintenance or safety concerns to supervisors Skills & QualificationsGood communication and teamwork abilities Physically fit for standing long hours and moving quickly Calm under pressure, especially during rush hours High attention to cleanliness and detail Friendly, professional, and customer-focused Willingness to work varied shifts, including weekends and holidays

Job Overview: The Floor Leader / Captain plays a pivotal role in overseeing the front-of-house operations, ensuring seamless dining experiences for guests. This position involves supervising service staff, maintaining service quality, coordinating with the kitchen, and upholding the brand’s hospitality standards. The Floor Leader leads by example, promotes teamwork, and ensures guest satisfaction through efficient operations and exceptional service delivery. Key Responsibilities: Team Leadership & CoordinationSupervise and guide front-of-house staff including servers, hosts, and bussers Assign daily responsibilities and monitor team performance Foster a collaborative and productive work environment Ensure adherence to service standards and company policies Customer Service ExcellenceGreet guests and ensure they are promptly and comfortably seated Monitor dining experiences and respond swiftly to guest needs or concerns Handle guest complaints professionally and provide effective resolutions Promote a welcoming and hospitable atmosphere throughout the service area Training & DevelopmentTrain new staff on service protocols and restaurant procedures Provide real-time coaching and feedback to improve service performance Assist with periodic staff evaluations and identify training needs 4. Operations SupportCoordinate service flow between the kitchen and dining area Support planning and execution of special events or large bookings Ensure cleanliness and order across dining and common areas Verify the proper functioning of POS systems and service stations Quality ControlMonitor food and beverage presentation and delivery standards Ensure prompt service and accurate order execution Conduct regular checks to confirm inventory, cleanliness, and readiness Health & Safety ComplianceEnforce hygiene, sanitation, and food safety standards Promote a safe environment for both guests and employees Educate team members on emergency procedures and safe practices Shift Management & ReportingSupervise shift operations, including attendance, task completion, and staff breaks Oversee closing duties including billing, cash reconciliation, and handovers Report operational issues, feedback, and suggestions to management Collaboration with ManagementWork closely with senior F&B leadership to implement strategic initiatives Provide feedback on guest experiences and staff performance Assist in the roll-out of new policies or service enhancements Sales & UpsellingMotivate team members to upsell menu items and promotions Monitor and support sales performance and team targets Encourage guest engagement with specials or loyalty programs Skills & Qualifications: Proven experience in a similar F&B supervisory role Strong leadership and team-building capabilities Excellent problem-solving and conflict resolution skills Proficiency in POS systems and standard restaurant operations Good command of spoken and written English Ability to manage high-pressure situations calmly and efficiently Flexible to work shifts, weekends, and holidays as per operational needs Knowledge of health, safety, and food handling standards

Designation – Customer Service Representative Working Location – Pune Education Required – S.S.C or H.S.C. College Student or Fresher can apply Age Criteria – 18 to 26 Years Job Timings – For Male - 1 PM TO 10 PM & 2PM TO 11PM & 3 PM TO 12 AM & 4 PM to 1 AM (Rotational Shift) For Female - 10:30 AM TO 07:30 PM & 12 PM TO 09 PM (Rotational Shift) Job Responsibilities - Customer Interaction - Customer Service - Game Operating & Playing - Selling Skills (Upselling and Cross-selling) - Customer Operations Handling - Cashiering Other Employment Benefits - Incentive - 24 Days paid Casual Leave after probation period - Public Holiday double wages - Health Mediclaim - Child Education Benefit Working Terms - 9 hours Working per day - 1 week off during weekdays - Public Holidays & weekends will be working day - Rotational Shift Timings - Uniform & grooming is compulsory Perks and benefits -Annual Casual Leave -Mediclaim -Earned wage access -L&D -Long service rewards and recognition programs - Incentive and perquisites -Child education and self education benefits -Mental and health well-being programs -Workshops and expo/ trade-show (national & International) exposure

Designation – Customer Service Representative Working Location – Pune Education Required – S.S.C or H.S.C. College Student or Fresher can apply Age Criteria – 18 to 26 Years Job Timings – For Male - 1 PM TO 10 PM & 2PM TO 11PM & 3 PM TO 12 AM & 4 PM to 1 AM (Rotational Shift) For Female - 10:30 AM TO 07:30 PM & 12 PM TO 09 PM (Rotational Shift) Job Responsibilities - Customer Interaction - Customer Service - Game Operating & Playing - Selling Skills (Upselling and Cross-selling) - Customer Operations Handling - Cashiering Other Employment Benefits - Incentive - 24 Days paid Casual Leave after probation period - Public Holiday double wages - Health Mediclaim - Child Education Benefit Working Terms - 9 hours Working per day - 1 week off during weekdays - Public Holidays & weekends will be working day - Rotational Shift Timings - Uniform & grooming is compulsory Perks and benefits -Annual Casual Leave -Mediclaim -Earned wage access -L&D -Long service rewards and recognition programs - Incentive and perquisites -Child education and self education benefits -Mental and health well-being programs -Workshops and expo/ trade-show (national & International) exposure

Job Description – Customer Service Representative Location: Andheri / NESCO, Mumbai Job Type: Full-time | Permanent | Fresher can apply Salary: ₹14,600 – ₹15,000 (in-hand) Eligibility: Minimum 10th/12th pass or Graduate Freshers and college students can apply Job Responsibilities: Assist customers and provide service Explain and demonstrate games Handle cashiering and billing Working Hours: 9 hours shift per day Weekly 1 day off Public holidays and weekends are working days Female Shifts (Rotational): 10am–7pm, 11am–8pm, 12pm–9pm, 1pm–10pm Male Shifts (Rotational): 1pm–10pm, 2pm–11pm, 3pm–12am, 4pm–1am Must work all shifts during first 15 days Other Benefits (post probation): Incentives 24 days paid leave Double pay on public holidays General and COVID-19 Mediclaim Child education benefit Requirements: Must follow grooming and uniform standards Comfortable with rotational shifts and standing work

Designation – Customer Service Representative Education Required – S.S.C or H.S.C. College Students or Fresher can apply Age Criteria – 18 to 26 Years Job Timings – For Male - 1 PM TO 10 PM & 2 PM TO 11 PM & 3 PM TO 12 AM & 4 PM to 1 AM (Rotational Shift) For Female - 10:30 AM TO 07:30 PM & 12 PM TO 09 PM & 1 PM TO 10 PM (Rotational Shift) Job Responsibilities: - Customer Interaction - Customer Service - Game Operating & Playing - Selling Skills (Upselling and Cross-selling) - Customer Operations Handling - Cashiering Other Employment Benefits: - Incentive - 24 Days paid leave after probation period - National Holidays double wages - Compensatory off for Public holidays - Health Mediclaim - Child Education Benefit Working Terms: - 9 hours Working per day - 1 week off during weekdays - Public Holidays & weekends will be working day - Rotational Shift Timings - Uniform policy