We at VSK Hospitality are looking to hire a Restaurant Senior Captain for our upcoming Indian cuisine restaurant. Roles & Responsibilities: Guest Service & Hospitality: Exceptional customer service to all guests, assist with menu selections, grievance handling, attending to special requests Supervision & Leadership Skills: Strong leadership abilities to manage and motivate a diverse team, fostering a positive and productive work atmosphere. Operational Knowledge: In-depth knowledge of food and beverage operations, including menu planning, inventory management, and service standards. Financial Acumen: Understanding of budget management, cost control, and revenue optimization to contribute to the overall profitability of the F&B department. Training and Development: Ability to train and mentor staff, ensuring they are knowledgeable about menu items, service techniques, and company policies. Problem-Solving Skills: Strong problem-solving abilities to address operational challenges and guest complaints promptly and effectively. Attention to Detail: Keen attention to detail in all aspects of service, from food presentation to compliance with health and safety regulations. Skill & Qualifications: 5+ years of experience Excellent communication and interpersonal skills. Strong knowledge of restaurant operations and customer service standards. Ability to work under pressure and handle stressful situations. Familiarity with point-of-sale (POS) systems and cash handling procedures. Detail-oriented with a focus on quality and efficiency. Interested candidates can call on 9324277380 Job Type: Full-time Pay: ₹23,000.00 - ₹25,000.00 per month Benefits: Food provided Experience: total work: 5 years (Preferred) Work Location: In person
Core Culinary Responsibilities Prepare Authentic Indian Dishes Cook a wide variety of Indian cuisine (North Indian, South Indian, Mughlai, Bengali, Rajasthani, etc.) Mastery of tandoor cooking, curries, biryanis, snacks, and Indian breads. Menu Planning & Development Design traditional and fusion Indian menus. Create seasonal or regional special dishes. Cater to dietary preferences (vegetarian, vegan, Jain, Halal, etc.) Ingredient Selection & Preparation Source high-quality Indian spices and ingredients. Oversee proper cleaning, cutting, marination, and mise-en-place. Cooking Techniques Use appropriate Indian cooking methods (roasting, steaming, frying, tempering, slow cooking, etc.) Handle tandoors, gas stoves, clay ovens, and other traditional equipment. Kitchen Operations & Hygiene Maintain Cleanliness & Hygiene Ensure food safety standards (FSSAI or local health codes). Maintain personal and kitchen cleanliness. Inventory & Stock Control Monitor stock levels of spices, grains, and perishables. Minimize food wastage. Equipment Maintenance Check and maintain kitchen appliances and cooking tools. Leadership & Teamwork Supervise Kitchen Staff Guide junior chefs, cooks, and kitchen helpers. Assign daily prep tasks and monitor performance. Training & Skill Development Train new staff in Indian culinary techniques and kitchen procedures. Coordinate with Front-of-House Staff Ensure timely and accurate food delivery. Collaborate with servers to manage customer feedback. Administrative & Business Tasks Cost Control & Budgeting Manage food costs while maintaining quality. Assist in pricing dishes profitably. Customer Satisfaction Address special requests, dietary needs, or complaints. Maintain consistency in taste, portion, and presentation. Stay Updated Keep up with evolving food trends in Indian and global cuisine. Innovate with new ingredients or fusion dishes. Optional Specialized Duties Catering large-scale events (weddings, corporate functions). Creating regional or festival-based menus (Navratri, Ramadan, Diwali). Working with nutritionists to create healthy Indian meals. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Paid sick time Work Location: In person
We at VSK Hospitality are looking to hire a Restaurant Senior Captain for our upcoming Indian cuisine restaurant. Roles & Responsibilities: Guest Service & Hospitality: Exceptional customer service to all guests, assist with menu selections, grievance handling, attending to special requests Supervision & Leadership Skills: Strong leadership abilities to manage and motivate a diverse team, fostering a positive and productive work atmosphere. Operational Knowledge: In-depth knowledge of food and beverage operations, including menu planning, inventory management, and service standards. Financial Acumen: Understanding of budget management, cost control, and revenue optimization to contribute to the overall profitability of the F&B department. Training and Development: Ability to train and mentor staff, ensuring they are knowledgeable about menu items, service techniques, and company policies. Problem-Solving Skills: Strong problem-solving abilities to address operational challenges and guest complaints promptly and effectively. Attention to Detail: Keen attention to detail in all aspects of service, from food presentation to compliance with health and safety regulations. Skill & Qualifications: 5+ years of experience Excellent communication and interpersonal skills. Strong knowledge of restaurant operations and customer service standards. Ability to work under pressure and handle stressful situations. Familiarity with point-of-sale (POS) systems and cash handling procedures. Detail-oriented with a focus on quality and efficiency. Interested candidates can call on 9372991716 Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Experience: total work: 5 years (Preferred) Work Location: In person
Duties and Responsibilities of a Food Delivery Executive Pickup and Delivery Collect food orders from designated restaurants or outlets. Ensure safe and timely delivery to the customer's address. Confirm customer details and order information during delivery. Timely Delivery Deliver orders within the specified time frame. Choose the most efficient routes using GPS or the delivery app. Manage multiple deliveries efficiently during peak hours. Order Handling Check that the order is complete and accurate before leaving the restaurant. Handle food packages carefully to prevent spillage or damage. Process cash or digital payments when required. Use of Delivery Application Use the mobile app to accept, update, and track orders. Mark orders as picked up and delivered in real-time. Report any delivery issues, delays, or customer concerns through the app. Customer Interaction Communicate courteously and professionally with customers and restaurant staff. Contact customers for directions or delivery confirmation. Address customer complaints or delivery issues appropriately. Food Safety and Hygiene Maintain personal cleanliness and follow hygiene protocols. Wear company-provided uniform and protective gear when required. Ensure food is delivered in a clean and safe condition. Vehicle Maintenance Keep the delivery vehicle (bike, scooter, or cycle) in good working condition. Ensure regular maintenance, fueling, and cleanliness. Follow traffic laws and use safety equipment like helmets. Payment Handling (if applicable) Collect payments for cash-on-delivery orders. Maintain accurate records of transactions. Deposit collected amounts to the company as required. Required Skills and Traits Good knowledge of local roads and traffic patterns Ability to use smartphones and navigation apps Time management and punctuality Physical fitness for travel and carrying orders Customer service skills and professional conduct Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Paid time off Work Location: In person
We at VSK Hospitality are looking to hire a Restaurant Senior Captain for our upcoming Indian cuisine restaurant. Roles & Responsibilities: Guest Service & Hospitality: Exceptional customer service to all guests, assist with menu selections, grievance handling, attending to special requests Supervision & Leadership Skills: Strong leadership abilities to manage and motivate a diverse team, fostering a positive and productive work atmosphere. Operational Knowledge: In-depth knowledge of food and beverage operations, including menu planning, inventory management, and service standards. Financial Acumen: Understanding of budget management, cost control, and revenue optimization to contribute to the overall profitability of the F&B department. Training and Development: Ability to train and mentor staff, ensuring they are knowledgeable about menu items, service techniques, and company policies. Problem-Solving Skills: Strong problem-solving abilities to address operational challenges and guest complaints promptly and effectively. Attention to Detail: Keen attention to detail in all aspects of service, from food presentation to compliance with health and safety regulations. Skill & Qualifications: 5+ years of experience Excellent communication and interpersonal skills. Strong knowledge of restaurant operations and customer service standards. Ability to work under pressure and handle stressful situations. Familiarity with point-of-sale (POS) systems and cash handling procedures. Detail-oriented with a focus on quality and efficiency. Interested candidates can call on 9372991716 Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Experience: total work: 5 years (Preferred) Work Location: In person
Core Culinary Responsibilities Prepare Authentic Indian Dishes Cook a wide variety of Indian cuisine (North Indian, South Indian, Mughlai, Bengali, Rajasthani, etc.) Mastery of tandoor cooking, curries, biryanis, snacks, and Indian breads. Menu Planning & Development Design traditional and fusion Indian menus. Create seasonal or regional special dishes. Cater to dietary preferences (vegetarian, vegan, Jain, Halal, etc.) Ingredient Selection & Preparation Source high-quality Indian spices and ingredients. Oversee proper cleaning, cutting, marination, and mise-en-place. Cooking Techniques Use appropriate Indian cooking methods (roasting, steaming, frying, tempering, slow cooking, etc.) Handle tandoors, gas stoves, clay ovens, and other traditional equipment. Kitchen Operations & Hygiene Maintain Cleanliness & Hygiene Ensure food safety standards (FSSAI or local health codes). Maintain personal and kitchen cleanliness. Inventory & Stock Control Monitor stock levels of spices, grains, and perishables. Minimize food wastage. Equipment Maintenance Check and maintain kitchen appliances and cooking tools. Leadership & Teamwork Supervise Kitchen Staff Guide junior chefs, cooks, and kitchen helpers. Assign daily prep tasks and monitor performance. Training & Skill Development Train new staff in Indian culinary techniques and kitchen procedures. Coordinate with Front-of-House Staff Ensure timely and accurate food delivery. Collaborate with servers to manage customer feedback. Administrative & Business Tasks Cost Control & Budgeting Manage food costs while maintaining quality. Assist in pricing dishes profitably. Customer Satisfaction Address special requests, dietary needs, or complaints. Maintain consistency in taste, portion, and presentation. Stay Updated Keep up with evolving food trends in Indian and global cuisine. Innovate with new ingredients or fusion dishes. Optional Specialized Duties Catering large-scale events (weddings, corporate functions). Creating regional or festival-based menus (Navratri, Ramadan, Diwali). Working with nutritionists to create healthy Indian meals. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Paid sick time Work Location: In person