A Restaurant Manager is responsible for the overall smooth operation of a restaurant, including managing staff, overseeing daily operations, ensuring customer satisfaction, and managing finances. They ensure the restaurant runs efficiently, while also creating a positive work environment. Key Responsibilities: Staff Management: Hiring, training, scheduling, and managing staff, including addressing performance issues and conflict resolution. Operational Management: Overseeing daily operations, including food preparation, service, and ensuring compliance with health and safety regulations. Customer Service: Ensuring customer satisfaction, addressing complaints, and maintaining a welcoming atmosphere. Financial Management: Managing budgets, tracking expenses, and controlling costs. Inventory Management: Ordering supplies, maintaining inventory levels, and minimizing waste. Sales and Marketing: Analyzing sales data, developing marketing strategies, and implementing promotions. Reporting: Preparing reports on various aspects of the restaurant's performance, including sales, expenses, and staff performance Job Type: Full-time Pay: ₹50,000.00 - ₹60,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A steward job description generally involves maintaining cleanliness, organization, and providing support in hospitality, maritime, or aviation settings. They ensure guests or passengers have a comfortable experience by managing supplies, attending to needs, and upholding service standards. Specific tasks may include welcoming guests, setting tables, cleaning, assisting servers, and managing inventory. Here's a more detailed breakdown of common steward responsibilities:General Hospitality/Restaurant Stewards: Welcoming and assisting guests: Greeting guests, assisting with seating, and addressing their needs. Setting and clearing tables: Preparing tables for service, setting table settings, and clearing away used dishes. Maintaining cleanliness: Cleaning and sanitizing dining areas, restrooms, and other public spaces. Assisting servers: Providing support to waiters, such as collecting food from serving stations and restocking supplies. Dishwashing and cleaning: Washing and cleaning dishes, utensils, and kitchen equipment. Inventory management: Managing inventory of supplies, equipment, and cleaning products. Following hygiene and safety regulations: Ensuring compliance with sanitation and safety standards. Hotel/Cruise Ship Stewards: Maintaining cleanliness: Cleaning and maintaining public spaces, including lobbies, restrooms, and dining areas. Assisting with housekeeping: May be involved in room service, laundry, and other housekeeping tasks. Serving food and beverages: Serving meals to passengers, including those in cabins. Managing inventory: Tracking and managing supplies for the steward department. Providing customer service: Assisting passengers with any questions or needs. Event Stewards: Assisting with crowd control: Monitoring and controlling crowd flow, ensuring safety and preventing overcrowding. Providing information and directions: Assisting spectators with directions, answering questions, and providing information about the event. Enforcing event rules and regulations: Enforcing safety protocols, ensuring compliance with event policies, and addressing any issues. First aid and assistance: Providing basic first aid and assistance to attendees, if required. Skills and Qualifications: Basic communication and interpersonal skills: Effective communication with guests and colleagues. Physical stamina: Ability to stand for long periods, lift and carry objects, and move around the work area. Attention to detail: Maintaining cleanliness and organization, ensuring proper table settings, and managing inventory. Ability to work under pressure: Maintaining calm and courteous service even during busy periods. Teamwork and collaboration: Working effectively with other staff members. Knowledge of hygiene and safety procedures: Understanding and adhering to sanitation and safety protocols. The specific duties of a steward will vary depending on the type of establishment and the role within the organization. Job Type: Full-time Pay: ₹16,000.00 - ₹18,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A Restaurant Captain is responsible for managing the overall dining experience, including supervising service staff, greeting guests, taking orders, and ensuring smooth operation of the restaurant. They also handle customer complaints, resolve issues, and ensure guest satisfaction. Additionally, they may be involved in menu knowledge, inventory management, and promoting sales. Key Responsibilities: Guest Service: Greet guests, take orders, ensure food and beverages are delivered promptly and accurately, and address any guest concerns. Team Leadership: Supervise, train, and motivate waitstaff, bussers, and other service staff. Operations Management: Manage reservations, table assignments, and oversee the dining room's daily operations. Quality Control: Ensure cleanliness, maintain high standards of presentation, and adhere to safety and hygiene regulations. Guest Relations: Build relationships with guests, collect feedback, and ensure repeat business. Menu Knowledge: Possess a strong understanding of the menu, including daily specials and be able to make recommendations. Sales: Promote and upsell menu items, beverages, and specials to maximize revenue. Essential Skills: Customer Service: Excellent communication, interpersonal skills, and the ability to handle customer interactions effectively. Leadership: Strong organizational, supervisory, and motivational skills. Problem-solving: Ability to handle conflicts, resolve issues, and make quick decisions under pressure. Food and Beverage Knowledge: In-depth knowledge of the menu, food handling procedures, and beverage service standards. Teamwork: Ability to work collaboratively with other staff members. Multitasking: Ability to manage multiple tasks simultaneously. Sanitation and Hygiene: Understanding of proper food handling, hygiene, and safety procedures. In summary, a Restaurant Captain is a key role in ensuring a positive and efficient dining experience for guests, while also managing and motivating the service staff. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A steward job description generally involves maintaining cleanliness, organization, and providing support in hospitality, maritime, or aviation settings. They ensure guests or passengers have a comfortable experience by managing supplies, attending to needs, and upholding service standards. Specific tasks may include welcoming guests, setting tables, cleaning, assisting servers, and managing inventory. Here's a more detailed breakdown of common steward responsibilities:General Hospitality/Restaurant Stewards: Welcoming and assisting guests: Greeting guests, assisting with seating, and addressing their needs. Setting and clearing tables: Preparing tables for service, setting table settings, and clearing away used dishes. Maintaining cleanliness: Cleaning and sanitizing dining areas, restrooms, and other public spaces. Assisting servers: Providing support to waiters, such as collecting food from serving stations and restocking supplies. Dishwashing and cleaning: Washing and cleaning dishes, utensils, and kitchen equipment. Inventory management: Managing inventory of supplies, equipment, and cleaning products. Following hygiene and safety regulations: Ensuring compliance with sanitation and safety standards. Hotel/Cruise Ship Stewards: Maintaining cleanliness: Cleaning and maintaining public spaces, including lobbies, restrooms, and dining areas. Assisting with housekeeping: May be involved in room service, laundry, and other housekeeping tasks. Serving food and beverages: Serving meals to passengers, including those in cabins. Managing inventory: Tracking and managing supplies for the steward department. Providing customer service: Assisting passengers with any questions or needs. Event Stewards: Assisting with crowd control: Monitoring and controlling crowd flow, ensuring safety and preventing overcrowding. Providing information and directions: Assisting spectators with directions, answering questions, and providing information about the event. Enforcing event rules and regulations: Enforcing safety protocols, ensuring compliance with event policies, and addressing any issues. First aid and assistance: Providing basic first aid and assistance to attendees, if required. Skills and Qualifications: Basic communication and interpersonal skills: Effective communication with guests and colleagues. Physical stamina: Ability to stand for long periods, lift and carry objects, and move around the work area. Attention to detail: Maintaining cleanliness and organization, ensuring proper table settings, and managing inventory. Ability to work under pressure: Maintaining calm and courteous service even during busy periods. Teamwork and collaboration: Working effectively with other staff members. Knowledge of hygiene and safety procedures: Understanding and adhering to sanitation and safety protocols. The specific duties of a steward will vary depending on the type of establishment and the role within the organization. Job Type: Full-time Pay: ₹16,000.00 - ₹18,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A Restaurant Captain is responsible for managing the overall dining experience, including supervising service staff, greeting guests, taking orders, and ensuring smooth operation of the restaurant. They also handle customer complaints, resolve issues, and ensure guest satisfaction. Additionally, they may be involved in menu knowledge, inventory management, and promoting sales. Key Responsibilities: Guest Service: Greet guests, take orders, ensure food and beverages are delivered promptly and accurately, and address any guest concerns. Team Leadership: Supervise, train, and motivate waitstaff, bussers, and other service staff. Operations Management: Manage reservations, table assignments, and oversee the dining room's daily operations. Quality Control: Ensure cleanliness, maintain high standards of presentation, and adhere to safety and hygiene regulations. Guest Relations: Build relationships with guests, collect feedback, and ensure repeat business. Menu Knowledge: Possess a strong understanding of the menu, including daily specials and be able to make recommendations. Sales: Promote and upsell menu items, beverages, and specials to maximize revenue. Essential Skills: Customer Service: Excellent communication, interpersonal skills, and the ability to handle customer interactions effectively. Leadership: Strong organizational, supervisory, and motivational skills. Problem-solving: Ability to handle conflicts, resolve issues, and make quick decisions under pressure. Food and Beverage Knowledge: In-depth knowledge of the menu, food handling procedures, and beverage service standards. Teamwork: Ability to work collaboratively with other staff members. Multitasking: Ability to manage multiple tasks simultaneously. Sanitation and Hygiene: Understanding of proper food handling, hygiene, and safety procedures. In summary, a Restaurant Captain is a key role in ensuring a positive and efficient dining experience for guests, while also managing and motivating the service staff. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A CDP, or Chef de Partie, job description generally outlines the responsibilities of a culinary professional in charge of a specific station or section within a kitchen, ensuring the preparation of dishes meets quality standards. This role involves a variety of duties including preparing and cooking food, managing inventory, ensuring food hygiene and safety, and potentially contributing to menu development. Key Responsibilities: Preparing and Cooking Dishes: CDPs are responsible for preparing and cooking specific dishes according to recipes and instructions, ensuring consistency and quality. Food Hygiene and Safety: They adhere to strict hygiene and safety standards, including proper storage of ingredients, cleaning, and maintenance of equipment. Inventory Management: CDPs monitor ingredient levels and order supplies, ensuring a well-stocked kitchen. Menu Development: They may contribute to the development of new menu items and refine existing recipes. Team Leadership: CDPs may supervise and train junior kitchen staff. Collaboration: They work closely with other chefs, including the Head Chef and Sous Chefs, to maintain kitchen operations. Skills and Qualifications: Culinary Expertise: Strong cooking skills, knowledge of various techniques and ingredients, and a passion for food are essential. Organization and Time Management: CDPs need to be able to manage multiple tasks, prioritize efficiently, and work under pressure. Communication and Teamwork: Effective communication, both written and verbal, is crucial for collaborating with other team members. Hygiene and Safety Awareness: A thorough understanding of food safety and hygiene protocols is a must. Experience: While a culinary diploma can be beneficial, practical experience in a kitchen setting is often preferred. In essence, the CDP role requires a skilled culinary professional who can effectively manage a specific station, maintain high standards of food quality and safety, and contribute to the overall success of the kitchen operation.. Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A CDP, or Chef de Partie, job description generally outlines the responsibilities of a culinary professional in charge of a specific station or section within a kitchen, ensuring the preparation of dishes meets quality standards. This role involves a variety of duties including preparing and cooking food, managing inventory, ensuring food hygiene and safety, and potentially contributing to menu development. Key Responsibilities: Preparing and Cooking Dishes: CDPs are responsible for preparing and cooking specific dishes according to recipes and instructions, ensuring consistency and quality. Food Hygiene and Safety: They adhere to strict hygiene and safety standards, including proper storage of ingredients, cleaning, and maintenance of equipment. Inventory Management: CDPs monitor ingredient levels and order supplies, ensuring a well-stocked kitchen. Menu Development: They may contribute to the development of new menu items and refine existing recipes. Team Leadership: CDPs may supervise and train junior kitchen staff. Collaboration: They work closely with other chefs, including the Head Chef and Sous Chefs, to maintain kitchen operations. Skills and Qualifications: Culinary Expertise: Strong cooking skills, knowledge of various techniques and ingredients, and a passion for food are essential. Organization and Time Management: CDPs need to be able to manage multiple tasks, prioritize efficiently, and work under pressure. Communication and Teamwork: Effective communication, both written and verbal, is crucial for collaborating with other team members. Hygiene and Safety Awareness: A thorough understanding of food safety and hygiene protocols is a must. Experience: While a culinary diploma can be beneficial, practical experience in a kitchen setting is often preferred. In essence, the CDP role requires a skilled culinary professional who can effectively manage a specific station, maintain high standards of food quality and safety, and contribute to the overall success of the kitchen operation.. Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A South Indian cook job description typically involves preparing authentic South Indian dishes, maintaining consistent quality and taste, and adhering to food safety regulations. This includes preparing a variety of dishes like dosa, idli, vada, sambar, rasam, and various curries, while also potentially handling basic fast food items like burgers and sandwiches. Key Responsibilities: Food Preparation: Preparing a wide array of South Indian dishes, including breakfast staples, lunch options, and evening snacks. Quality Control: Ensuring consistency in taste, quality, and presentation of dishes. Ingredient Management: Monitoring and maintaining inventory levels of South Indian ingredients and spices. Food Safety: Adhering to food safety and hygiene regulations, including proper storage, handling, and labeling of food. Teamwork: Collaborating with kitchen staff to coordinate timing and execution of food orders. Hygiene and Sanitation: Maintaining a clean and organized work environment. Recipe Development: Potentially contributing to menu planning, recipe development, and innovation. Training and Supervision: Depending on the role, the cook may be involved in training and supervising kitchen staff. Additional Responsibilities (depending on the role): Order Taking and Serving: Taking orders from customers and serving food. Kitchen Operations: Planning and organizing daily kitchen operations, including prep, cooking, and cleaning tasks. Menu Development: Assisting in creating and updating menus, selecting ingredients, and developing recipes. Inventory Management: Managing inventory levels, ordering supplies, and ensuring freshness. 100 South Indian Chef Job Vacancies - IndeedA South Indian chef's duties revolve around preparing and cooking a wide variety of South Indian dishes, ensuring consistent quali...Indeed 100 South Indian Cook Job Vacancies - IndeedPrepare and cook a wide variety of South Indian dishes such as dosa, idli, vada, sambar, rasam, biryani, poriyal, chutneys, and mo...Indeed South Indian Chef Job at Agogo - Alliance Recruitment AgencyPrepare and cook a variety of South Indian dishes, including dosas, idlis, vadas, sambar, rasam, chutneys, and curries, according ...Alliance International Show all AI responses may include Job Type: Full-time Pay: ₹45,000.00 - ₹60,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A South Indian cook job description typically involves preparing authentic South Indian dishes, maintaining consistent quality and taste, and adhering to food safety regulations. This includes preparing a variety of dishes like dosa, idli, vada, sambar, rasam, and various curries, while also potentially handling basic fast food items like burgers and sandwiches. Key Responsibilities: Food Preparation: Preparing a wide array of South Indian dishes, including breakfast staples, lunch options, and evening snacks. Quality Control: Ensuring consistency in taste, quality, and presentation of dishes. Ingredient Management: Monitoring and maintaining inventory levels of South Indian ingredients and spices. Food Safety: Adhering to food safety and hygiene regulations, including proper storage, handling, and labeling of food. Teamwork: Collaborating with kitchen staff to coordinate timing and execution of food orders. Hygiene and Sanitation: Maintaining a clean and organized work environment. Recipe Development: Potentially contributing to menu planning, recipe development, and innovation. Training and Supervision: Depending on the role, the cook may be involved in training and supervising kitchen staff. Additional Responsibilities (depending on the role): Order Taking and Serving: Taking orders from customers and serving food. Kitchen Operations: Planning and organizing daily kitchen operations, including prep, cooking, and cleaning tasks. Menu Development: Assisting in creating and updating menus, selecting ingredients, and developing recipes. Inventory Management: Managing inventory levels, ordering supplies, and ensuring freshness. 100 South Indian Chef Job Vacancies - IndeedA South Indian chef's duties revolve around preparing and cooking a wide variety of South Indian dishes, ensuring consistent quali...Indeed 100 South Indian Cook Job Vacancies - IndeedPrepare and cook a wide variety of South Indian dishes such as dosa, idli, vada, sambar, rasam, biryani, poriyal, chutneys, and mo...Indeed South Indian Chef Job at Agogo - Alliance Recruitment AgencyPrepare and cook a variety of South Indian dishes, including dosas, idlis, vadas, sambar, rasam, chutneys, and curries, according ...Alliance International Show all AI responses may include Job Type: Full-time Pay: ₹45,000.00 - ₹60,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A Cafe Manager oversees all aspects of a cafe's daily operations, including managing staff, handling customer service, ensuring food and beverage quality, and overseeing financial transactions. They are responsible for maintaining a clean and inviting environment, nurturing customer relationships, and striving for profitability. Key Responsibilities: Staff Management: Recruiting, hiring, training, scheduling, and motivating staff members. Customer Service: Addressing customer inquiries, handling complaints, and ensuring a positive customer experience. Inventory Management: Ordering supplies, tracking inventory levels, and coordinating with vendors. Financial Management: Budgeting, monitoring expenses, tracking sales, and ensuring profitability. Operations Management: Overseeing daily operations, maintaining cleanliness, and ensuring adherence to policies and procedures. Marketing and Sales: Developing and implementing marketing strategies, promoting the cafe, and increasing sales. Quality Control: Ensuring food and beverage quality, presentation, and consistency. Skills Required: Strong leadership and management skills. Excellent communication and interpersonal skills. Problem-solving and decision-making abilities. Time management and organizational skills. Customer service skills. Knowledge of food and beverage operations and industry trends. Education and Experience: Typically, a high school diploma or equivalent is required, with some positions preferring a degree in hospitality or business management. Prior experience in the food service industry, particularly in a management role, is highly desirable. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A "Senior Sous / CDC - ASIAN Cuisine" job description typically encompasses leadership and culinary expertise within a kitchen setting, focusing on Asian cuisine. The role involves overseeing daily operations, developing menus, ensuring quality, and managing inventory, all while maintaining a safe and efficient work environment. Job Type: Full-time Pay: ₹70,000.00 - ₹100,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A Pastry Sous Chef is a skilled culinary professional who assists the Executive Pastry Chef in managing the pastry kitchen, overseeing production, ensuring quality, and supporting the development of pastry menus. They are the second in command in the pastry department and are responsible for various tasks, including supervising staff, managing inventory, preparing and decorating pastries, and adhering to food safety standards. Key Responsibilities: Supervision and Management: Supervising pastry staff, including delegating tasks, providing training, and ensuring adherence to standards. Managing inventory of pastry ingredients and equipment. Monitoring staff attendance and ensuring compliance with company policies. Ensuring a safe and clean work environment. Pastry Production: Preparing various pastries, desserts, and baked goods according to recipes and specifications. Decorating pastries with various icings and toppings. Creating custom-made desserts and pastries for special events or requests. Ensuring the quality and presentation of all pastry items. Menu Development: Collaborating with the Executive Pastry Chef to develop new pastry menus and recipes. Considering seasonality, trends, and customer preferences in menu development. Quality Control and Food Safety: Ensuring adherence to food handling and sanitation standards. Monitoring food quality and presentation. Managing HACCP requirements and ensuring compliance with food safety regulations. Equipment Maintenance: Ensuring proper maintenance of pastry equipment and devices. Reporting any equipment malfunctions. Cost Management: Analyzing food costs and determining cost-effective recipes. Controlling food waste and maintaining stock levels. Staff Training: Providing hands-on training to pastry staff. Guiding and mentoring junior pastry chefs. In Summary:A Pastry Sous Chef is a vital member of the pastry team, assisting the Executive Pastry Chef in all aspects of pastry operations, from production and quality control to menu development and staff management. They are responsible for ensuring the pastry department runs smoothly and consistently delivers high-quality pastries and desserts Job Type: Full-time Pay: ₹50,000.00 - ₹60,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A Corporate Partnership Manager builds and maintains relationships with external organizations to benefit a company's goals, often in sectors like corporate social responsibility or fundraising. They identify potential partners, negotiate agreements, and ensure partnerships are mutually beneficial, often working with internal teams to ensure alignment Job Type: Full-time Pay: ₹50,000.00 - ₹200,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

Employment Type: Full-Time Position Overview: The Partnership Manager - b2b Business Development will play a critical role in driving the brands mission to empower women by building and nurturing relationships with top-tier clients and corporates. The ideal candidate will bring 5-8 years of experience, preferably working with a job portal or NGO focused on women’s development, coupled with a strong understanding of technology. This individual will be responsible for identifying growth opportunities, driving partnerships, and ensuring the Brands platform is leveraged to create meaningful employment opportunities for women. Key Responsibilities: Strategic Business Development: Identify and secure partnerships with corporates and organisations aligned with the Brands mission. Develop strategies to onboard and engage top-notch clients, ensuring long-term collaboration. Proactively explore new market opportunities to expand the Brands reach. Client Relationship Management: Build and maintain strong relationships with decision-makers in client organisations. Act as a trusted advisor to clients, helping them navigate the platform and achieve their diversity hiring goals. Address client queries and concerns promptly, ensuring high levels of satisfaction. Collaboration with Internal Teams: Work closely with the Client Service and Tech teams to ensure seamless client onboarding and platform usage. Provide market insights and feedback to the product and marketing teams for continuous improvement. Revenue and Target Management: Achieve revenue targets by driving client acquisition and retention. Negotiate and close deals that benefit both the Brands and its clients. Technology Proficiency: Demonstrate a solid understanding of the Brands platform and its technical capabilities. Collaborate with clients to integrate their systems or adapt their hiring processes to maximize platform effectiveness. Advocacy for Women’s Empowerment: Represent the Brands in industry events, forums, and client meetings as a champion for women’s workforce participation. Develop proposals and presentations that highlight the Brands impact and value proposition. Qualifications and Skills: Bachelor’s degree in Business Administration, Marketing, or a related field. A Master’s degree is a plus. 5-8 years of experience in business development, client acquisition, or partnership management, preferably with a job portal or NGO focused on women’s development. Strong corporate network with established connections to decision-makers in key industries, someone who has closed over 100+ partnerships in a calendar year Excellent communication, negotiation, and presentation skills. Proficiency in using technology-driven platforms and CRM tools. Passion for promoting diversity and empowering women through employment opportunities. Key Attributes for Success: Visionary thinker with a passion for driving social impact through business solutions. Results-oriented with the ability to balance multiple priorities and deadlines. Strong team player who thrives in a collaborative and mission-driven environment. Job Type: Full-time Pay: ₹1,600,000.00 - ₹2,000,000.00 per year Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

Our restaurant is searching for a creative and motivated sous chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes. Job Type: Full-time Pay: ₹50,000.00 - ₹100,000.00 per month Schedule: Monday to Friday Morning shift Rotational shift Work Location: In person

Our restaurant is searching for a creative and motivated sous chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes. Job Type: Full-time Pay: ₹50,000.00 - ₹100,000.00 per month Schedule: Monday to Friday Morning shift Rotational shift Work Location: In person

A Sushi Chef prepares and creates a variety of sushi dishes, including nigiri, maki, and sashimi, ensuring quality and freshness. They also maintain a clean and organized work area, collaborate with the kitchen team, and stay updated on industry trends. Key Responsibilities: Preparation and Assembly: Prepare and assemble sushi dishes according to recipes and presentation standards, focusing on quality and freshness. Ingredient Selection: Select fresh ingredients, including seafood, rice, and vegetables, ensuring they meet quality standards. Knife Skills: Possess strong knife skills to accurately slice and prepare ingredients for sushi. Sushi Rice: Master the art of preparing sushi rice, ensuring the correct texture, flavor, and consistency. Presentation: Create visually appealing and authentic sushi presentations, emphasizing traditional Japanese techniques. Food Safety: Adhere to food safety and hygiene standards, maintaining a clean and organized work area. Collaboration: Collaborate with other kitchen staff to coordinate sushi orders and menu offerings. Inventory: Manage and organize inventory of fresh ingredients, ensuring adequate stock and preventing spoilage. Learning and Improvement: Stay updated on industry trends, new sushi techniques, and customer preferences to continuously improve skills and menu offerings. Customer Interaction: Engage with customers at the sushi bar, explaining menu items and serving dishes with expertise. Additional Skills: Strong communication and interpersonal skills Knowledge of food safety and sanitation regulations Ability to work efficiently under pressure Creative thinking to devise unique dishes Teamwork skills to collaborate with kitchen staff Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A Chinese Chef is responsible for preparing and cooking a wide variety of authentic Chinese dishes to high standards, ensuring consistency and quality. They may also be involved in developing new recipes, managing kitchen staff, and maintaining food safety standards. Key Responsibilities: Prepare and cook: Prepare and cook a variety of authentic Chinese dishes, including appetizers, soups, stir-fries, dumplings, noodles, rice, and specialty items. Maintain quality and consistency: Ensure dishes are prepared with consistent quality and authenticity. Develop new recipes: Participate in developing new dishes and menus. Manage kitchen operations: Assist in planning menus and managing kitchen workflow. Supervise and train: Supervise and train junior kitchen staff to maintain high culinary standards. Food handling and safety: Ensure compliance with food handling and sanitation standards. Quality control: Monitor the quality of raw and cooked food products to ensure they meet standards. Equipment maintenance: Operate and maintain all kitchen equipment and report malfunctions. Presentation: Develop and create attractive food displays. Inventory and cost control: Manage kitchen workflow, inventory, and cost control. Delegation and supervision: Delegate tasks, supervise cooks, and assist as needed. Skills and Qualifications: Experience: Hands-on experience with authentic Chinese cooking techniques, ingredients, and menu preparation. Specialized skills: Expertise in Chinese cooking techniques, such as wok cooking, dim sum preparation, and noodle making. Knowledge: Strong understanding of Chinese cuisine, ingredients, and flavor profiles. Food safety and sanitation: Knowledge of food safety regulations and practices. Leadership: Ability to supervise and train kitchen staff. Organization: Strong organizational and time management skills. Communication: Good communication skills to interact with kitchen staff and wait staff. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A Dim Sum Chef oversees and manages the dim sum and wok kitchens, ensuring high-quality food production, adherence to established standards, and cost-effective operations. They are also responsible for menu development, staff training, and maintaining a clean and hygienic environment. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

A Sushi Chef prepares and creates a variety of sushi dishes, including nigiri, maki, and sashimi, ensuring quality and freshness. They also maintain a clean and organized work area, collaborate with the kitchen team, and stay updated on industry trends. Key Responsibilities: Preparation and Assembly: Prepare and assemble sushi dishes according to recipes and presentation standards, focusing on quality and freshness. Ingredient Selection: Select fresh ingredients, including seafood, rice, and vegetables, ensuring they meet quality standards. Knife Skills: Possess strong knife skills to accurately slice and prepare ingredients for sushi. Sushi Rice: Master the art of preparing sushi rice, ensuring the correct texture, flavor, and consistency. Presentation: Create visually appealing and authentic sushi presentations, emphasizing traditional Japanese techniques. Food Safety: Adhere to food safety and hygiene standards, maintaining a clean and organized work area. Collaboration: Collaborate with other kitchen staff to coordinate sushi orders and menu offerings. Inventory: Manage and organize inventory of fresh ingredients, ensuring adequate stock and preventing spoilage. Learning and Improvement: Stay updated on industry trends, new sushi techniques, and customer preferences to continuously improve skills and menu offerings. Customer Interaction: Engage with customers at the sushi bar, explaining menu items and serving dishes with expertise. Additional Skills: Strong communication and interpersonal skills Knowledge of food safety and sanitation regulations Ability to work efficiently under pressure Creative thinking to devise unique dishes Teamwork skills to collaborate with kitchen staff Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person