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. 1 Job Types: Full-time, Permanent, Fresher Pay: From ₹25,000.00 per month Benefits: Food provided Paid sick time Schedule: Day shift Evening shift Rotational shift Weekend availability Work Location: In person
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. 1 Job Types: Full-time, Permanent, Fresher Pay: From ₹25,000.00 per month Benefits: Food provided Paid sick time Schedule: Day shift Evening shift Rotational shift Weekend availability Work Location: In person
As a Commis Chef, your role involves preparing and cooking specific dishes according to recipes and instructions to maintain consistency and quality. You will also play a part in menu development, manage ingredient levels for inventory, and collaborate with the culinary team to ensure smooth kitchen operations. Your key responsibilities will include: - Preparing and cooking dishes as per recipes and instructions - Following strict food hygiene and safety standards - Monitoring ingredient levels and ordering supplies for the kitchen - Contributing to menu development and refining recipes - Supervising and training junior kitchen staff - Working closely with other chefs to maintain kitchen operations To qualify for this role, you should have: - Strong cooking skills, knowledge of various techniques, and a passion for food - Ability to manage multiple tasks, prioritize efficiently, and work well under pressure - Effective communication skills, both written and verbal, for effective teamwork - Thorough understanding of food safety and hygiene protocols - Practical experience in a kitchen setting preferred This full-time and permanent position is suitable for both experienced individuals and newcomers to the culinary field. Benefits include provided food and paid sick time. The work schedule may involve day shifts, evening shifts, rotational shifts, and weekend availability. You will be required to work in person at the designated location.,
Job Description You are the captain of the ship, also known as the service area. “With great power comes great responsibilities.” In a fast-paced environment, you are to lead by example. Calm in the storm and motivating force for the junior staff. Establishing rapport to build guest loyalty to gather constructive feedback to ensure constant guest-service improvement. Maintaining a safe and sanitary work environment and ensuring only the highest quality products are served. Also, to handle daily team member relations and encourage problem-solving by team members through proper training and empowerment. Responsibilities Greet and escort guests/customers to their allocated tables Assist in managing/handling guest restaurant reservations Good knowledge of menu (food and beverage) and presentation standards; offer menu recommendations upon request and aptly suggest additional options Able to anticipate any unexpected guest needs with prompt and efficient reaction Serve guest orders as per restaurant standards Record transaction/orders in Point of Sales terminal at the time of order Communicate order details to the kitchen staff, in particular VIP, special instructions etc. Constantly ensure the cleanliness and organization of work areas, chinaware, silverware, glassware, and that the whole restaurant is always kept presentable at all times Review order dockets to guarantee correct and efficient preparations for orders received to present the accurate final bill to guests and process payment To check the accuracy of bill/checks before presenting to customer or processing the payment Perform shift closing on the Point of Sales terminal; tally cash and credit card settlements Ensure that the whole restaurant is always kept clean, organized and presentable at all times Ensure that brand standards and SOP’s are consistently implemented Complete closing duties, including restocking items, closing reports, etc. Routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance Take an active role in coaching and developing junior staff Ad-hoc responsibilities assigned by the Manager Create and maintain a list of companies / potential customers and increase reach and visibility of the restaurant by word of mouth and building connections. Requirements Min Diploma or equivalent to at least 2-3 years of relevant experience in food and beverage services BS Degree in Business Administration; Hospitality Management or Culinary background is a plus Good Knowledge of Food and Beverage/Wine Service 2 languages known - Malayalam and English. Additional language Hindi will be an added advantage Outstanding communication, interpersonal and exceptional guest service skills Working knowledge of various computer software programs (MS Office, restaurant management software, POS, PetPooja, etc.) Proficient and effective problem solver Excellent team leader with the capability of performing multiple tasks at hand with minimal supervision and adequate to support and lead junior staff Up to date knowledge with food and beverages trends and best practices Job Types: Full-time, Permanent, Fresher Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Paid sick time Experience: total work: 5 years (Required) Work Location: In person
Job Description You are the captain of the ship, also known as the service area. “With great power comes great responsibilities.” In a fast-paced environment, you are to lead by example. Calm in the storm and motivating force for the junior staff. Establishing rapport to build guest loyalty to gather constructive feedback to ensure constant guest-service improvement. Maintaining a safe and sanitary work environment and ensuring only the highest quality products are served. Also, to handle daily team member relations and encourage problem-solving by team members through proper training and empowerment. Responsibilities Greet and escort guests/customers to their allocated tables Assist in managing/handling guest restaurant reservations Good knowledge of menu (food and beverage) and presentation standards; offer menu recommendations upon request and aptly suggest additional options Able to anticipate any unexpected guest needs with prompt and efficient reaction Serve guest orders as per restaurant standards Record transaction/orders in Point of Sales terminal at the time of order Communicate order details to the kitchen staff, in particular VIP, special instructions etc. Constantly ensure the cleanliness and organization of work areas, chinaware, silverware, glassware, and that the whole restaurant is always kept presentable at all times Review order dockets to guarantee correct and efficient preparations for orders received to present the accurate final bill to guests and process payment To check the accuracy of bill/checks before presenting to customer or processing the payment Perform shift closing on the Point of Sales terminal; tally cash and credit card settlements Ensure that the whole restaurant is always kept clean, organized and presentable at all times Ensure that brand standards and SOP’s are consistently implemented Complete closing duties, including restocking items, closing reports, etc. Routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance Take an active role in coaching and developing junior staff Ad-hoc responsibilities assigned by the Manager Create and maintain a list of companies / potential customers and increase reach and visibility of the restaurant by word of mouth and building connections. Requirements Min Diploma or equivalent to at least 2-3 years of relevant experience in food and beverage services BS Degree in Business Administration; Hospitality Management or Culinary background is a plus Good Knowledge of Food and Beverage/Wine Service 2 languages known - Malayalam and English. Additional language Hindi will be an added advantage Outstanding communication, interpersonal and exceptional guest service skills Working knowledge of various computer software programs (MS Office, restaurant management software, POS, PetPooja, etc.) Proficient and effective problem solver Excellent team leader with the capability of performing multiple tasks at hand with minimal supervision and adequate to support and lead junior staff Up to date knowledge with food and beverages trends and best practices Job Types: Full-time, Permanent, Fresher Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Paid sick time Experience: total work: 5 years (Required) Work Location: In person