Job Summary Under the general guidance and supervision of the Senior Management and within the limits of established unit policies & procedures, assists in overseeing and directing all aspects of the pastry kitchen operation, including dessert preparation. Duties and Responsibilites Supervises the function of all junior pastry kitchen employees, facilities and costs to ensure maximum food and beverage departmental profit is achieved. Controls and analyzes, on an on-going basis - -quality levels of production and presentation -guest satisfaction -operating/food costs -cleanliness, sanitation and hygiene Ensures optimum performance in all of the above areas as assigned. Ensures the production, preparation and presentation of all food items to ensure highest quality at all times. Establishes and maintains effective employee relations. Conducts such functions as hiring specific levels of employees, employee orientation, coaching and suspension, if necessary, to ensure appropriate staffing and productivity. Conducts formal on-the-job training sessions for kitchen employees. Checks perishable food items received for quantity and quality standards. Updates, on a daily basis, the senior team of all relevant information in operational matters. Performs related duties and special projects as assigned. Closely follows up on maintenance or repair order, if any. Hands over related duties to ensure smooth operation. Controls movement of unauthorized personnel in the kitchen. Evenly distributes the workload amongst the associates. On a daily basis, checks the cleanliness of all walk-in fridge / deep freezers and ensures proper storage of raw materials and food items. Checks on taste, consistency and quantity of all prepared food items. Ensures there is no over production. Attend daily briefings. To conduct training sessions in order to maintain high standards of food quality. Performs any other duties or responsibilities that the Management may assign from time to time. Behavioral Traits Leadership & Direction Good Communication People Management Conflict Resolution Crisis Management Good Interpersonal Skills Attention to Detail Team Work Job Type: Full-time Pay: From ₹20,000.00 per month Work Location: In person Expected Start Date: 01/08/2025
Job Summary Under the general guidance and supervision of the Senior Management and within the limits of established unit policies & procedures, assists in overseeing and directing all aspects of the pastry kitchen operation, including dessert preparation. Duties and Responsibilites Supervises the function of all junior pastry kitchen employees, facilities and costs to ensure maximum food and beverage departmental profit is achieved. Controls and analyzes, on an on-going basis - -quality levels of production and presentation -guest satisfaction -operating/food costs -cleanliness, sanitation and hygiene Ensures optimum performance in all of the above areas as assigned. Ensures the production, preparation and presentation of all food items to ensure highest quality at all times. Establishes and maintains effective employee relations. Conducts such functions as hiring specific levels of employees, employee orientation, coaching and suspension, if necessary, to ensure appropriate staffing and productivity. Conducts formal on-the-job training sessions for kitchen employees. Checks perishable food items received for quantity and quality standards. Updates, on a daily basis, the senior team of all relevant information in operational matters. Performs related duties and special projects as assigned. Closely follows up on maintenance or repair order, if any. Hands over related duties to ensure smooth operation. Controls movement of unauthorized personnel in the kitchen. Evenly distributes the workload amongst the associates. On a daily basis, checks the cleanliness of all walk-in fridge / deep freezers and ensures proper storage of raw materials and food items. Checks on taste, consistency and quantity of all prepared food items. Ensures there is no over production. Attend daily briefings. To conduct training sessions in order to maintain high standards of food quality. Performs any other duties or responsibilities that the Management may assign from time to time. Behavioral Traits Leadership & Direction Good Communication People Management Conflict Resolution Crisis Management Good Interpersonal Skills Attention to Detail Team Work Job Type: Full-time Pay: From ₹20,000.00 per month Work Location: In person
Job Summary Under the general guidance and supervision of the Senior Management and within the limits of established unit policies & procedures, assists in overseeing and directing all aspects of the kitchen operation, including food preparation. Duties and Responsibilites Supervises the function of all kitchen employees, facilities and costs to ensure maximum food and beverage departmental profit is achieved. Controls and analyzes, on an on-going basis - -quality levels of production and presentation -guest satisfaction -operating/food costs -cleanliness, sanitation and hygiene Ensures optimum performance in all of the above areas as assigned. Ensures the production, preparation and presentation of all food items to ensure highest quality at all times. Establishes and maintains effective employee relations. Conducts such functions as hiring specific levels of employees, employee orientation, coaching and suspension, if necessary, to ensure appropriate staffing and productivity. Conducts formal on-the-job training sessions for kitchen employees. Checks perishable food items received for quantity and quality standards. Updates, on a daily basis, the GM – Unit Operations of all relevant information in operational matters. Performs related duties and special projects as assigned. Closely follows up on maintenance or repair order, if any. Hands over related duties to ensure smooth operation. Controls movement of unauthorized personnel in the kitchen. Evenly distributes the workload amongst the associates. Checks attendance, duty rosters and inspects uniforms for cleanliness and to supervise staff performance. Checks all storeroom requisitions and countersigns them. On a daily basis, checks the cleanliness of all walk-in fridge / deep freezers and ensures proper storage of raw materials and food items. Checks on taste, consistency and quantity of all prepared food items. Ensures there is no over production. Attend daily briefings. To conduct training sessions in order to maintain high standards of food quality. Performs any other duties or responsibilities that the Management may assign from time to time. Behavioral Traits Leadership & Direction Good Communication People Management Conflict Resolution Crisis Management Good Interpersonal Skills Attention to Detail Team Work Job Type: Full-time Pay: From ₹20,000.00 per month
Company Description The Pink Rosette (TPR) is Mumbai’s premier gourmet confectionery, patisserie, and café, known for its variety of desserts, customized curations, celebration cakes, and festive hampers. Since its establishment, TPR has expanded to include outlets in Fort and Bandra. With the vision of becoming the city’s go-to dessert destination, TPR continues to delight customers with its delectable offerings and exceptional service. Role Description This is a full-time role for a Chief Operating Officer as the brand looks to expand its footprint cross its verticals. The role involves overseeing daily operations, developing and implementing business strategies, managing budgets, analyzing financial data, and ensuring efficient operational processes. The COO will work closely with the leadership team to drive growth and operational excellence. The role is based in Mumbai. The role will involve overseeing the expansion of the brand to increase its reach across new markets in Mumbai, expand into retail and increase business in the gourmet vertical. Qualifications Strong skills in Business Planning and Operations Management Excellent Analytical Skills and experience in Finance Proficiency in Budgeting and financial oversight Strategic thinking and problem-solving abilities Exceptional leadership and team management skills Experience in the culinary or retail industry is a plus Bachelor’s degree in the related field prefered Experience with scaling small to medium sized brands in the related fields