Location: Kalyan Nagar, Bangalore Employment Type: Full-Time Reports To: Restaurant Owner Job Summary: We are seeking a proactive and organized HR Executive to manage all human resources functions for our small but dynamic restaurant team. You will be responsible for recruitment, onboarding, compliance, payroll coordination, and employee engagement. This is a hands-on role that requires excellent interpersonal skills and attention to detail. Key Responsibilities: Recruitment & Onboarding Source and screen candidates for kitchen chef and service roles Coordinate interviews and manage new hire onboarding Maintain updated job descriptions and employment contracts HR Administration Maintain employee records and attendance logs Monitor staff schedules, leaves, and absences Handle documentation for hiring, exit, and transfers Payroll & Compliance Collate attendance and timesheet data for payroll processing Ensure timely salary disbursements and statutory compliance (PF, ESI, etc.) Maintain compliance with local labor laws and restaurant industry standards Employee Relations & Engagement Address employee queries, grievances, and resolve minor conflicts Foster a positive work environment and conduct periodic feedback sessions Coordinate staff meetings, trainings, and employee engagement activities Health, Safety & Hygiene Support compliance with food safety and hygiene regulations Assist in organizing basic training on safety and customer service Qualifications & Skills: Bachelor’s degree in HR, Business Administration, or related field 1–2 years of HR experience, preferably in hospitality or service industry Comfortable managing multiple responsibilities in a small-team environment Working knowledge of labor laws and payroll systems Strong communication and interpersonal skills Ability to work independently in a fast-paced environment Why Join Us? Be part of a close-knit, growing team Hands-on role with real impact Opportunity to build HR processes from the ground up
We are seeking an enthusiastic and experienced Restaurant Manager to oversee the day-to-day operations of our casual dining restaurant. The ideal candidate will be hands-on, customer-focused, and passionate about creating a welcoming and efficient dining experience for our guests. Key Responsibilities: Manage daily restaurant operations to ensure smooth service Lead, motivate, and schedule the front-of-house team Ensure high levels of guest satisfaction and address customer feedback promptly Monitor service flow, food quality, and overall cleanliness Handle reservations, walk-ins, and guest wait times effectively Manage inventory, place orders, and liaise with suppliers as needed Control operating costs and work towards revenue and profitability targets Ensure compliance with health, safety, and hygiene standards Work closely with the kitchen and back-of-house teams to ensure seamless coordination Requirements: Previous experience as a Restaurant Manager or Supervisor in a casual dining setup Strong leadership, communication, and people management skills Ability to handle busy service periods with composure Good understanding of restaurant financials (sales targets, cost control, basic budgeting) Flexible with work schedules, including weekends and holidays
Position Overview: As a Continental CDP, you will be responsible for preparing, cooking, and presenting a variety of continental dishes with consistency and high quality. You will supervise Commis and assist the Sous Chef in maintaining kitchen operations, ensuring that hygiene, safety, and recipe standards are always upheld. Key Responsibilities: Prepare, cook, and present continental cuisine dishes according to standard recipes and portion sizes. Ensure consistency in taste, presentation, and quality of food. Supervise and guide Commis Chefs in their daily operations. Assist the Sous Chef in planning menus, developing recipes, and managing mise en place. Monitor stock levels, order ingredients as needed, and minimize food wastage. Maintain cleanliness and organization of workstation, strictly following HACCP and food safety guidelines. Ensure proper use and maintenance of kitchen equipment. Coordinate with service staff to ensure timely delivery of dishes during service. Assist in training new staff in continental cooking methods and standards. Maintain discipline and a professional work culture in the kitchen. Requirements: Proven experience as a CDP or Demi Chef de Partie in a continental/Western cuisine kitchen. Strong knowledge of continental dishes, sauces, grilling, roasting, sautéing, and plating techniques. Culinary diploma/certification preferred. Ability to work under pressure and handle a fast-paced kitchen environment. Strong leadership and communication skills. Knowledge of food hygiene, sanitation, and safety procedures. Reporting To: Executive Chef
Job Overview: The Beverage Pantry Staff is responsible for preparing, assembling, and serving non-alcoholic beverages such as teas, coffees, juices, smoothies, mocktails, and other cold or hot drinks. The role ensures that all beverages are prepared to standard recipes, presented neatly, and served in a timely manner while maintaining hygiene and cleanliness in the beverage pantry. Key Responsibilities: Prepare and serve hot and cold beverages including tea, coffee, juices, smoothies, and mocktails. Maintain cleanliness and hygiene of the beverage pantry, equipment, and utensils. Ensure availability of ingredients, garnishes, glassware, and other supplies at all times. Follow standard recipes and portion sizes to maintain consistency. Monitor stock levels and inform supervisors for replenishment. Properly store perishable items such as milk, fruits, and juices in designated storage. Operate and maintain beverage equipment such as coffee machines, juicers, blenders, and dispensers. Dispose of waste and maintain sanitation standards as per HACCP guidelines. Coordinate with service staff for timely beverage preparation during busy hours. Requirements: Basic knowledge of hot and cold beverage preparation. Familiarity with coffee machines, blenders, and juicers. Good communication and teamwork skills. Ability to work in a fast-paced environment and under pressure. Prior experience in beverage service/pantry is mandatory.
Key Responsibilities:Wash, clean, and sanitize all kitchen utensils, dishes, pots, pans, and equipment. Ensure proper garbage disposal and maintain waste segregation practices. Keep dishwashing and kitchen areas clean, organized, and hazard-free. Assist in receiving, unloading, and storing deliveries when required. Ensure cleaning supplies and chemicals are used safely and stored properly. Maintain floors, walls, and workstations in a clean and hygienic condition. Follow HACCP and safety guidelines to prevent cross-contamination. Report any maintenance issues with dishwashing machines or kitchen equipment. Support chefs and kitchen staff by providing clean tools and utensils on time. Requirements:No formal education required; prior experience in stewarding preferred. Basic knowledge of cleaning and sanitation practices. Ability to work in a physically demanding environment (long hours standing, lifting). Good teamwork and communication skills. Flexibility to work in shifts, weekends, and holidays.
Role Overview: The Commis 2 – Tandoor Chef assists in preparing and cooking items in the tandoor section, ensuring consistency, quality, and hygiene standards. This role supports the senior tandoor chefs with prep work, marination, maintaining tandoor temperature, cooking breads and kebabs, and managing mise-en-place. Key Responsibilities: 1. Tandoor Operations Assist in firing, heating, and maintaining the tandoor at required temperature. Cook rotis, naans, kulchas, and other breads as instructed. Skewer kebabs, tikkas, vegetables, and assist with loading/unloading from the tandoor. Maintain the right color, char, and doneness as per restaurant standards. Ensure uniform portioning and consistency in output. 2. Preparation & Mise-en-place Prepare basic marinades under supervision (yogurt-based, hariyali, malai, tandoori masala, etc.) Chop vegetables, portion meats, and assist in daily mise-en-place. Clean and maintain skewers, bread tools, and tandoor equipment. Assist with dough preparation for breads (roti, naan, kulcha). 3. Hygiene & Safety Follow all FSSAI and HACCP guidelines. Maintain workstation cleanliness throughout the shift. Store marinated meats, dairy products, and breads at correct temperatures. Practice safe handling of the tandoor and hot equipment. 4. Coordination & Teamwork Support the Tandoor Chef/CDP during peak hours. Communicate timings for tandoor items and coordinate with service staff. Assist other commis in Indian section when required. Participate in daily briefing and kitchen cleanliness routines. 5. Inventory & Control Inform seniors about low stock, marination shortages, or dough requirements. Reduce wastage by following proper preparation and storage procedures. Assist in checking quality of incoming tandoor-related items. Skills & Requirements: Technical Skills Basic knowledge of tandoor handling and safety. Ability to cook rotis, naans, and basic kebabs (under supervision). Understanding of marination basics and spice usage. Ability to maintain consistent heat and cooking time. Soft Skills Discipline, punctuality, and willingness to learn. Ability to handle heat-intensive environments. Good communication with kitchen team. Positive attitude and ability to take instructions. Experience & Education 0.5–1.5 years experience in Tandoor section preferred. Culinary diploma/certificate is an advantage but not mandatory.