As a CDP Level professional at Toast Catering in Delhi, India, you will play a crucial role in the preparation and presentation of top-notch dishes for various events. Your responsibilities will include managing kitchen operations, maintaining high standards of hygiene, ensuring food quality and consistency, training junior staff, overseeing inventory, and collaborating with the head chef on menu planning. To excel in this role, you should possess expertise in culinary arts, food preparation, and presentation across cuisines such as Pan Asian, Continental, and Basic Indian Cuisine. Your proficiency in kitchen management, including inventory control and hygiene upkeep, will be essential. Moreover, your ability to mentor and train junior kitchen staff, coupled with excellent organizational and time-management skills, will be highly valuable. A strong understanding of food safety and sanitation regulations is required to uphold quality standards. Adaptability to a fast-paced environment and flexibility in work hours are crucial for success in this role. Having a relevant culinary certification or degree would be advantageous, and adhering to proper checklists, reports, and planning/ordering procedures is essential to ensure seamless kitchen operations. If you are passionate about delivering exceptional culinary experiences and are ready to contribute to creating memorable events, this full-time on-site position at Toast Catering is an exciting opportunity for you to showcase your skills and expertise in the culinary field.,
As a Catering Steward/Captain, your role will involve managing the end-to-end setup, execution, and service flow of catering events. Your strong leadership and organizational skills will be essential in ensuring premium-quality guest experiences. You will act as the bridge between the kitchen/production team and the client-facing service team to ensure smooth operations at every stage. Key Responsibilities: - Plan and oversee complete event setup, including dining areas, food stations, bars, and back-of-house service zones. - Coordinate transport, loading, unloading, and placement of catering equipment such as tables, chairs, crockery, cutlery, buffet counters, and decor props. - Ensure hygiene, cleanliness, and safety standards are met at all stages. - Manage timely setup and breakdown of events, ensuring efficiency and minimal disruption. - Act as the on-ground leader and point of contact during events, coordinating with chefs, service staff, and event managers. - Brief and allocate duties to service staff, ensuring professional, polished guest interactions. - Oversee food presentation, replenishment, and flow of service across buffets, live counters, plated service, or butler service. - Troubleshoot and resolve last-minute client or operational issues with discretion and professionalism. - Supervise and motivate the stewarding/service team, ensuring discipline and performance standards. - Train staff on service etiquette, handling of F&B items, and setup procedures. - Ensure smooth coordination between the kitchen and service team for timely delivery of food. - Interact with clients on-site to understand requirements and adapt setup/service accordingly. - Ensure seamless guest experience through proactive service, attention to detail, and hospitality. Qualifications Required: - Proven experience in catering, banquet, hotel operations, or event service management. - Strong leadership, organizational, and problem-solving skills. - Hands-on approach - willing to physically participate in setup and logistics. - Excellent communication skills and customer service orientation. - Ability to manage pressure and multitask in a fast-paced environment. - Knowledge of F&B service styles such as buffet, plated, cocktail service, and live counters. Preferred Qualifications: - 3-5 years of experience in a catering or hospitality supervisory role. - Diploma/degree in Hotel Management, Catering, or Events (preferred but not mandatory). - Prior experience handling premium/luxury events is an advantage.,