The Waiter is responsible for providing exceptional customer service by taking orders, serving food and beverages, and ensuring a pleasant dining experience. This role requires strong communication skills, attention to detail, and the ability to work in a fast-paced environment. and also hiring for a cook Greet customers promptly and courteously upon arrival. Present menus and provide detailed information on dishes, daily specials, and promotions. Take accurate food and beverage orders and relay them to the kitchen and bar staff. Serve orders in a timely and professional manner. Ensure tables are clean, properly set, and well-maintained. Handle guest inquiries, requests, and complaints with professionalism. Process payments and operate the point-of-sale (POS) system. Follow all food safety and hygiene regulations.
We are looking for an experienced and skilled Tandoor Cook to prepare a variety of tandoor-based dishes including Indian breads (naan, roti, kulcha), kebabs, and grilled items. The role requires expertise in handling the tandoor oven and ensuring authentic taste, quality, and presentation of dishes. Key ResponsibilitiesPrepare and cook tandoor items such as naan, roti, paratha, kulcha, kebabs, tikka, and grilled dishes. Operate and maintain the clay tandoor oven at the right temperature. Marinate meats, paneer, and vegetables for tandoor preparations. Ensure proper portioning, seasoning, and presentation of dishes. Maintain hygiene and cleanliness in the kitchen as per food safety standards. Monitor inventory of raw materials and inform the chef/manager for replenishment. Follow standard recipes while ensuring authentic taste and consistency. Train and assist junior staff when required.
Key Duties of a Chef Meal Preparation: Chefs are primarily responsible for preparing, seasoning, and cooking a variety of dishes. This includes creating unique recipes and ensuring that meals meet the restaurant's standards for taste and presentation. Menu Planning: Chefs design and develop menus based on seasonal ingredients, dietary preferences, and culinary trends. They may also adjust menus based on ingredient availability. Staff Management: Chefs lead and supervise kitchen staff, including cooks and sous chefs. They are responsible for training staff, delegating tasks, and ensuring efficient workflow in the kitchen. Food Safety and Hygiene: Maintaining high standards of food safety and hygiene is crucial. Chefs ensure that all kitchen operations comply with health regulations and sanitation guidelines. Inventory Management: Chefs manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimizing waste. They are responsible for ensuring that the kitchen is well-stocked with high-quality ingredients. Quality Control: Chefs monitor food preparation processes to maintain quality and consistency. They taste dishes before serving to ensure they meet the restaurant's standards. Customer Interaction: In some establishments, chefs may interact with customers to receive feedback or address any concerns regarding the food and dining experience. Collaboration: Chefs work closely with front-of-house staff to coordinate service timing and ensure a seamless dining experience for guests.