Key Responsibilities: Supervise and coordinate the daily activities of the engineering and maintenance team. Plan and implement preventive maintenance schedules for all resort equipment and systems. Ensure compliance with health, safety, and environmental standards, including fire safety systems and emergency procedures. Oversee the operation and maintenance of HVAC, electrical, plumbing, water treatment, and other critical systems. Coordinate with contractors and vendors for specialized repairs or renovation projects. Monitor energy usage and promote sustainability and efficiency programs. Prepare and manage departmental budgets and expenditures. Respond promptly to guest maintenance requests and ensure high-quality service. Maintain detailed records and logs for inspections, repairs, and inventory. Lead and train the engineering team, ensuring adherence to resort standards and policies. Qualifications: Degree or diploma in Mechanical, Electrical, Civil Engineering, or related field. Minimum 5 years of experience in engineering or maintenance, with at least 2 years in a leadership role—preferably in the hospitality or resort industry. Strong knowledge of mechanical, electrical, HVAC, and plumbing systems. Excellent organizational, communication, and problem-solving skills. Ability to work under pressure and respond to emergencies. Familiarity with local building codes and safety regulations. Candidate from Hotel Industry only can apply Preferred Skills: Experience with building automation systems (BAS/BMS). Certification in facilities management or engineering (e.g., Certified Facility Manager, HVAC Technician, etc.). Previous experience with sustainability initiatives in hospitality. Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹55,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Application Question(s): What is your Current Take Home Salary ? What is your expected take home salary? Are you ok to relocate Chikmagaluru, Karnataka? Our Salary Budget is 40k to 55k CTC is that okey for you? Experience: yes: 7 years (Required) Work Location: In person
FOE DUTIES AND RESPONSIBILITIES: Welcome guests during check-in and give a fond farewell to guests while checkout. Handling guest complaints and concerns in an efficient and timely manner. Overseeing VIP guests, arrivals and departures. Coordinating and multi-tasking job duties in a busy environment. Should possess detailed information about the Hotel, city as well as the competition. Detailed information regarding arrivals and room requirements. Have up-to-date information on daily room occupancy Providing excellent customer service as per hotel standards. Greeting guests as they enter and exit the hotel. Providing information regarding the Hotel, town attractions, activities, etc. Check on VIP reservations, and complete their pre-registration formalities. Allocate rooms to all arriving guests. Maintain up-to-date information on room rates, current promotions, offers, and packages Maintain all guest folios in the manner instructed and type out necessary guest likes and dislikes to the appropriate fields on the profile. Coordinate with housekeeping for clearing of rooms. Collect Guest feedback during guest departure along with his likes and dislikes. Perform basic cashier activities as and when required. Maintain guest lockers for safe custody. Ensure that all check-ins and check-outs are handled smoothly without unnecessary delay or discomfort to any guest. Give proper and complete handover to the next shift Should be able to handle all guests without bias or prejudice. Follow the house rules and policies laid down by the management. Adhere to strict staff grooming and hygiene standards. Consciously and continuously strive to better his/ her skills and increase his/ her knowledge. Good command of the English language is essential, both written and verbal Must possess strong organization time management skills, and attention to detail. Must be guest service-focused and a team player. A positive attitude and outgoing personality is essential. Must be able to work shifts – days, evenings, weekends, and holidays. Ability to relate well to Hotel guests and employees. Professional in demeanor and presentation. Personable, enthusiastic, self-motivated, and able to work independently. Observant, discriminating, and detail-oriented Ability to understand and carry out oral and written instructions and request clarification when needed. Strong interpersonal and organizational skills. Able to work morning, evening, weekend, holiday, and overnight shifts. POSITION TITLE: FRONT OFFICE EXECUTIVE – FOE REPORTS TO: Front office manager / Asst. Front office manager PREREQUISITES: Good guest interaction skills. Good listening skills. Sound decision-making. Good interpersonal and communication skills. Leadership/People management. EDUCATION: Must be able to read, speak, write, and understand the primary language used in the workplace. Their behaviour and personal appearance will always be geared to the objective of being an example to all other staff within the Hotel. They will strive to use polite language and be well-groomed in their relationship with the Hotel guests, colleagues, and staff. EXPERIENCE: Four years of Front Office experience, a Minimum of one year of hotel front desk supervisory experience, and experience handling cash, accounting procedures, and general administrative tasks, Additional languages spoken would be an asset. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Provident Fund Application Question(s): What is Your Current Take Home Salary? What is your Expected take home salary? Work Location: In person
FOE DUTIES AND RESPONSIBILITIES: Welcome guests during check-in and give a fond farewell to guests while checkout. Handling guest complaints and concerns in an efficient and timely manner. Overseeing VIP guests, arrivals and departures. Coordinating and multi-tasking job duties in a busy environment. Should possess detailed information about the Hotel, city as well as the competition. Detailed information regarding arrivals and room requirements. Have up-to-date information on daily room occupancy Providing excellent customer service as per hotel standards. Greeting guests as they enter and exit the hotel. Providing information regarding the Hotel, town attractions, activities, etc. Check on VIP reservations, and complete their pre-registration formalities. Allocate rooms to all arriving guests. Maintain up-to-date information on room rates, current promotions, offers, and packages Maintain all guest folios in the manner instructed and type out necessary guest likes and dislikes to the appropriate fields on the profile. Coordinate with housekeeping for clearing of rooms. Collect Guest feedback during guest departure along with his likes and dislikes. Perform basic cashier activities as and when required. Maintain guest lockers for safe custody. Ensure that all check-ins and check-outs are handled smoothly without unnecessary delay or discomfort to any guest. Give proper and complete handover to the next shift Should be able to handle all guests without bias or prejudice. Follow the house rules and policies laid down by the management. Adhere to strict staff grooming and hygiene standards. Consciously and continuously strive to better his/ her skills and increase his/ her knowledge. Good command of the English language is essential, both written and verbal Must possess strong organization time management skills, and attention to detail. Must be guest service-focused and a team player. A positive attitude and outgoing personality is essential. Must be able to work shifts – days, evenings, weekends, and holidays. Ability to relate well to Hotel guests and employees. Professional in demeanor and presentation. Personable, enthusiastic, self-motivated, and able to work independently. Observant, discriminating, and detail-oriented Ability to understand and carry out oral and written instructions and request clarification when needed. Strong interpersonal and organizational skills. Able to work morning, evening, weekend, holiday, and overnight shifts. POSITION TITLE: FRONT OFFICE EXECUTIVE – FOE REPORTS TO: Front office manager / Asst. Front office manager PREREQUISITES: Good guest interaction skills. Good listening skills. Sound decision-making. Good interpersonal and communication skills. Leadership/People management. EDUCATION: Must be able to read, speak, write, and understand the primary language used in the workplace. Their behaviour and personal appearance will always be geared to the objective of being an example to all other staff within the Hotel. They will strive to use polite language and be well-groomed in their relationship with the Hotel guests, colleagues, and staff. EXPERIENCE: Four years of Front Office experience, a Minimum of one year of hotel front desk supervisory experience, and experience handling cash, accounting procedures, and general administrative tasks, Additional languages spoken would be an asset. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Provident Fund Application Question(s): What is Your Current Take Home Salary? What is your Expected take home salary? Work Location: In person
Key Responsibilities Operational Support Assist the Executive Chef in managing daily kitchen operations across all resort outlets. Supervise food preparation, cooking, and plating to ensure consistent quality and presentation. Monitor inventory, ordering, and stock control to minimize waste and maintain cost efficiency. Leadership & Training Lead and motivate kitchen staff, ensuring teamwork and a positive work environment. Train junior chefs and kitchen staff in cooking techniques, safety, and sanitation practices. Act as kitchen lead in the absence of the Executive Chef. Menu & Quality Control Assist in menu development and seasonal offerings in collaboration with the Executive Chef. Maintain food quality, taste, and portion control standards. Ensure compliance with food safety regulations and resort standards. Events & Guest Experience Coordinate with banquet and events teams for weddings, conferences, and special occasions. Maintain high levels of guest satisfaction through timely service and innovative culinary experiences. Qualifications & Skills Culinary degree or equivalent professional training preferred. Minimum 3–5 years of kitchen leadership experience , ideally in a resort, hotel, or fine-dining environment. Strong knowledge of international cuisines, banqueting, and high-volume operations. Excellent leadership, communication, and organizational skills. Proficient in food safety, hygiene standards, and kitchen management systems. Ability to work under pressure in a fast-paced environment with flexibility for weekends and holidays. Reporting Structure Reports to: Executive Chef Supervises: Line Cooks, Commis, Kitchen Assistants Job Types: Full-time, Permanent Pay: ₹16,673.97 - ₹50,000.00 per month Benefits: Cell phone reimbursement Flexible schedule Food provided Health insurance Leave encashment Life insurance Paid sick time Provident Fund Application Question(s): What is your current take home salary ? What is your expected take home salary ? Our Budget is 50000 CTC do you agree for this? Work Location: In person
Staff management : Recruit new staff, train them, and create work schedules Inventory management : Oversee stock control and ensure the kitchen is well-stocked Budget management : Create and manage budgets to ensure the restaurant operates within its means Customer service : Ensure customers have a positive dining experience and address complaints Health and safety : Ensure the restaurant follows food hygiene, licensing, and health and safety regulations Marketing : Develop and implement marketing strategies to attract and retain customers Event planning : Work on plans for large events like weddings or birthdays Menu planning : Plan menus with chefs Supplier relations : Work closely with food and drink suppliers Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹32,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Paid sick time Provident Fund Work from home Experience: total work: 6 years (Preferred) Work Location: In person
Staff management : Recruit new staff, train them, and create work schedules Inventory management : Oversee stock control and ensure the kitchen is well-stocked Budget management : Create and manage budgets to ensure the restaurant operates within its means Customer service : Ensure customers have a positive dining experience and address complaints Health and safety : Ensure the restaurant follows food hygiene, licensing, and health and safety regulations Marketing : Develop and implement marketing strategies to attract and retain customers Event planning : Work on plans for large events like weddings or birthdays Menu planning : Plan menus with chefs Supplier relations : Work closely with food and drink suppliers Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹32,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Paid sick time Provident Fund Work from home Experience: total work: 6 years (Preferred) Work Location: In person
Greet guests : Welcome guests when they enter and leave Take orders : Take table orders and communicate with the kitchen staff Set and clear tables : Set tables for new guests and clear tables after guests leave Provide food and drinks : Serve food and drinks to guests Assist guests : Help guests with menu items and other needs Ensure satisfaction : Make sure guests are satisfied with their experience Clean and maintain : Clean dishes, pots, pans, and other equipment Set up side stations : Make sure side stations are set up properly Transition dining rooms : Move tables and change the setting of the dining room as needed Settle accounts : Process customer accounts Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Experience: total work: 2 years (Preferred) Work Location: In person
Key Responsibilities Prepare, marinate, and cook meats, seafood, breads, and vegetables using the tandoor oven. Assist the Chef de Partie in daily kitchen operations and food production. Maintain high standards of food quality, taste, and presentation. Ensure mise en place (preparation) is completed before each service. Follow recipes, portion controls, and presentation specifications as set by the head chef. Monitor and maintain proper cooking temperatures for tandoor items. Assist in receiving, storing, and rotating stock to minimize wastage. Maintain hygiene, cleanliness, and safety standards in the kitchen as per HACCP guidelines. Support junior staff and trainees by providing guidance when required. Work closely with team members to ensure smooth kitchen operations during service. Skills & Requirements Proven experience in Indian cuisine, with strong expertise in tandoor cooking . Knowledge of traditional Indian marinades, spices, and cooking methods. Ability to handle high-pressure kitchen environments. Strong knife skills and food preparation techniques. Good communication and teamwork skills. Flexibility to work in shifts, weekends, and holidays. Basic understanding of food cost control and waste management. Qualifications Diploma/Certificate in Culinary Arts or equivalent. Minimum 2–3 years of experience as a Commis Chef / DCDP in Indian kitchen (specializing in Tandoor) . Food Safety & Hygiene certification is preferred. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹28,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Work Location: In person
Key Responsibilities: Prepare and cook authentic Indian dishes including curries, tandoori items, dals, biryanis, and snacks under the guidance of the Chef de Partie or Sous Chef. Assist in mise en place and daily preparation for service. Follow recipes and presentation specifications as set by the Head Chef. Operate kitchen equipment such as tandoor ovens, grills, and fryers safely and effectively. Maintain hygiene and cleanliness of the kitchen area as per HACCP and food safety standards. Monitor food stock levels and communicate shortages promptly. Minimize food waste and ensure proper storage of ingredients. Work collaboratively with team members to ensure smooth kitchen operations during busy periods. Requirements: Proven experience (2+ years) as a Commis or Cook specializing in Indian cuisine. Knowledge of regional Indian dishes (North Indian, South Indian, etc.) is an advantage. Culinary diploma or relevant certification is preferred. Familiarity with kitchen hygiene and safety standards. Ability to work in a fast-paced environment. Flexibility to work in shifts, including weekends and holidays. Good communication and teamwork skills. Preferred Skills: Experience in using traditional Indian cooking methods such as tandoor and dum cooking. Ability to adapt recipes and meet special dietary requirements. Basic English communication skills. Positive attitude and willingness to learn. Salary & Benefits: Competitive salary based on experience. Meals on duty. Uniform and laundry. Accommodation (if applicable). Staff training and development programs. Career growth opportunities within the organization. Job Types: Full-time, Permanent Pay: ₹14,228.02 - ₹25,105.21 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
A Continental Chef - Commi I is responsible for the preparation and presentation of food in their section of the kitchen, as well as ensuring the smooth running of the kitchen. Some of their responsibilities include: Food preparation: Preparing, cooking, and presenting dishes according to the head chef's recipes and standards Kitchen operations: Supporting the head chef and sous chef to ensure the kitchen runs smoothly Food safety: Following and enforcing proper food handling, storage, and sanitation standards Customer interaction: Working with service staff to understand customer preferences and feedback Inventory management: Helping to manage kitchen inventory, including stock rotation and minimizing waste Equipment and supplies: Attending to any day-to-day problems or needs with equipment and food supplies Communication: Communicating with the F&B manager and restaurant assistant manager about special functions, bookings, menu items, service problems, and guest comments Delegation: Delegating jobs to junior chefs and apprentices and helping them develo Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹25,147.69 per month Benefits: Food provided Health insurance Provident Fund Education: Higher Secondary(12th Pass) (Preferred) Experience: Chef: 6 years (Preferred) total work: 6 years (Preferred) Work Location: In person
Key Responsibilities Prepare, marinate, and cook meats, seafood, breads, and vegetables using the tandoor oven. Assist the Chef de Partie in daily kitchen operations and food production. Maintain high standards of food quality, taste, and presentation. Ensure mise en place (preparation) is completed before each service. Follow recipes, portion controls, and presentation specifications as set by the head chef. Monitor and maintain proper cooking temperatures for tandoor items. Assist in receiving, storing, and rotating stock to minimize wastage. Maintain hygiene, cleanliness, and safety standards in the kitchen as per HACCP guidelines. Support junior staff and trainees by providing guidance when required. Work closely with team members to ensure smooth kitchen operations during service. Skills & Requirements Proven experience in Indian cuisine, with strong expertise in tandoor cooking . Knowledge of traditional Indian marinades, spices, and cooking methods. Ability to handle high-pressure kitchen environments. Strong knife skills and food preparation techniques. Good communication and teamwork skills. Flexibility to work in shifts, weekends, and holidays. Basic understanding of food cost control and waste management. Qualifications Diploma/Certificate in Culinary Arts or equivalent. Minimum 2–3 years of experience as a Commis Chef / DCDP in Indian kitchen (specializing in Tandoor) . Food Safety & Hygiene certification is preferred. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Work Location: In person
Job Summary: The Indian DCDP Chef is responsible for assisting in the preparation, cooking, and presentation of high-quality Indian cuisine in accordance with resort standards. This role supports the Chef de Partie and Sous Chef in ensuring a smooth kitchen operation, maintaining food hygiene, and delivering exceptional culinary experiences for guests. Key Responsibilities: Prepare and cook Indian dishes (North Indian, South Indian, or regional specialities as per resort offerings). Ensure consistency in taste, presentation, and quality of food served. Follow standardized recipes and techniques under the direction of the Chef de Partie or Sous Chef. Assist in planning and executing Indian-themed buffet setups and à la carte menus. Monitor portion control and minimize wastage. Ensure cleanliness and hygiene in the kitchen, following HACCP and food safety guidelines. Organize mis en place for daily service and ensure all ingredients are prepared and stored correctly. Train and guide Commis Chefs and junior kitchen staff when needed. Report maintenance issues or shortage of supplies to the Chef de Partie. Maintain proper stock rotation and labeling. Contribute to new menu development with input on Indian recipes and trends. Requirements: Minimum 3–5 years of experience in Indian cuisine, preferably in a hotel or resort environment. Culinary diploma or relevant certification from a recognized institute. Strong knowledge of Indian spices, cooking techniques, and regional dishes. Familiarity with kitchen equipment and food safety standards. Good communication and teamwork skills. Ability to work under pressure and multitask. Flexible with working hours, including weekends and holidays. Preferred Skills: Experience in buffet and live station cooking. Knowledge of vegetarian and non-vegetarian Indian cuisine. Exposure to international cuisines is a plus. Basic knowledge of English (verbal and written). Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person
Educating guests: Naturalists teach guests about the local environment, including plants and animals, and the need to conserve them. Leading tours: Naturalists lead guided tours and nature programs. Creating educational materials: Naturalists develop and maintain educational displays and materials. Researching and contributing to conservation: Naturalists may conduct research and contribute to conservation efforts. Planning events: Naturalists may help plan and organize events and activities. Maintaining records: Naturalists may keep records of visitor feedback and interactions. Ensuring safety: Naturalists ensure the safety and enjoyment of visitors during tours and activities. Developing nature-based activities: Naturalists may develop nature-based activities for guests. Working in a variety of conditions: Naturalists may work outdoors and in a variety of weather conditions. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Provident Fund Experience: total work: 4 years (Preferred) Work Location: In person
Job Summary: The Indian CDP Chef is responsible for assisting in the preparation, cooking, and presentation of high-quality Indian cuisine in accordance with resort standards. This role supports the Sous Chef in ensuring a smooth kitchen operation, maintaining food hygiene, and delivering exceptional culinary experiences for guests. Key Responsibilities: Prepare and cook Indian dishes (North Indian or regional specialities as per resort offerings). Ensure consistency in taste, presentation, and quality of food served. Follow standardized recipes and techniques under the direction of the Sous Chef. Assist in planning and executing Indian-themed buffet setups and à la carte menus. Monitor portion control and minimize wastage. Ensure cleanliness and hygiene in the kitchen, following HACCP and food safety guidelines. Organize mis en place for daily service and ensure all ingredients are prepared and stored correctly. Train and guide Commis Chefs and junior kitchen staff when needed. Report maintenance issues or shortage of supplies to the Sous Chef. Maintain proper stock rotation and labeling. Contribute to new menu development with input on Indian recipes and trends. Requirements: Minimum 3–5 years of experience in Indian cuisine, preferably in a hotel or resort environment. Culinary diploma or relevant certification from a recognized institute. Strong knowledge of Indian spices, cooking techniques, and regional dishes. Familiarity with kitchen equipment and food safety standards. Good communication and teamwork skills. Ability to work under pressure and multitask. Flexible with working hours, including weekends and holidays. Preferred Skills: Experience in buffet and live station cooking. Knowledge of vegetarian and non-vegetarian Indian cuisine. Exposure to international cuisines is a plus. Basic knowledge of English (verbal and written). Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person
Job Summary: The Indian CDP Chef is responsible for assisting in the preparation, cooking, and presentation of high-quality Indian cuisine in accordance with resort standards. This role supports the Sous Chef in ensuring a smooth kitchen operation, maintaining food hygiene, and delivering exceptional culinary experiences for guests. Key Responsibilities: Prepare and cook Indian dishes (North Indian or regional specialities as per resort offerings). Ensure consistency in taste, presentation, and quality of food served. Follow standardized recipes and techniques under the direction of the Sous Chef. Assist in planning and executing Indian-themed buffet setups and à la carte menus. Monitor portion control and minimize wastage. Ensure cleanliness and hygiene in the kitchen, following HACCP and food safety guidelines. Organize mis en place for daily service and ensure all ingredients are prepared and stored correctly. Train and guide Commis Chefs and junior kitchen staff when needed. Report maintenance issues or shortage of supplies to the Sous Chef. Maintain proper stock rotation and labeling. Contribute to new menu development with input on Indian recipes and trends. Requirements: Minimum 3–5 years of experience in Indian cuisine, preferably in a hotel or resort environment. Culinary diploma or relevant certification from a recognized institute. Strong knowledge of Indian spices, cooking techniques, and regional dishes. Familiarity with kitchen equipment and food safety standards. Good communication and teamwork skills. Ability to work under pressure and multitask. Flexible with working hours, including weekends and holidays. Preferred Skills: Experience in buffet and live station cooking. Knowledge of vegetarian and non-vegetarian Indian cuisine. Exposure to international cuisines is a plus. Basic knowledge of English (verbal and written). Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person