Role & responsibilities Assist in food preparation under CDP & Sous Chef supervision. Ensure authentic taste, quality & hygiene in assigned cuisine (South Indian / North Indian / Arabic / Chinese / Continental). Support cooking, cutting, mise-en-place, and kitchen operations while maintaining FSSAI standards Key Responsibilities Prepare ingredients, chopping, cutting, and mise-en-place. Cook and plate dishes under CDP guidance. Maintain hygiene, cleanliness, and food safety. Assist in inventory, portioning, and storage. Learn recipes and maintain consistency in taste & presentation. Support kitchen team during peak service hours. Skills Knife skills, basic cooking techniques Knowledge of Indian & international cuisines Food safety & hygiene practices (FSSAI) Teamwork & discipline Willingness to learn and adapt Perks & Benefits Free accommodation & staff meals PF & ESI benefits Performance incentives Uniform & laundry support Direct management hiring no agents / no commission Onboarding from 1st October 2025
Role & responsibilities Lead and manage overall F&B operations at a premium multi-cuisine restaurant in Tripunithura. Oversee dining, banquets, and service excellence. Ensure guest satisfaction, staff training, revenue growth, hygiene compliance, and smooth coordination with kitchen and management. Key Responsibilities Plan, direct, and oversee F&B service operations (restaurant + banquet hall). Ensure exceptional guest experiences through quality service. Lead, train, and motivate service team (captains, stewards, hostess). Monitor sales, revenue, and implement upselling strategies. Coordinate with kitchen team for smooth service flow. Maintain hygiene, safety, and FSSAI compliance. Handle guest feedback, complaints, and service recovery. Manage staff scheduling, rostering, and performance evaluation. Support in marketing promotions, events, and banquets. Report daily operations and performance to senior management. Skills Strong leadership & communication skills Customer service excellence Team management & training Sales & upselling techniques Knowledge of FSSAI, HACCP, and safety standards Event / banquet management Financial acumen P&L, cost control, budgeting