A Sous Chef specializing in Continental & South Indian cuisine Kitchen Operations Management: Oversee daily operations of the Continental section, ensuring smooth and efficient service. Ensure that all continental dishes are prepared and presented according to established recipes and standards. Coordinate with the head chef to plan the menu and ensure availability of ingredients. Maintain a clean, organized kitchen, ensuring that all equipment is in good working condition. Food Preparation and Presentation: Supervise and assist in the preparation of all continental dishes, ensuring consistency in taste, texture, and presentation. Ensure that dishes are prepared in a timely manner and meet the restaurant’s standard of quality. Develop and maintain recipes and plating techniques for all continental dishes, ensuring consistency and quality in every dish served. Maintain high standards of hygiene and food safety in accordance with local health regulations. Inventory and Stock Management: Manage inventory of continental ingredients, ensuring there is no wastage and all stock is properly stored. Place orders for ingredients, ensuring high-quality products from trusted suppliers. Monitor the usage of key ingredients to reduce food costs and maintain budget control. Staff Training and Development: Train kitchen staff on the preparation and presentation of continental dishes. Ensure that all kitchen staff understand and follow the procedures for continental cooking techniques. Monitor staff performance, giving feedback, and providing guidance where necessary. Menu Planning and Innovation: Collaborate with the head chef to design and plan the continental menu, introducing new dishes or seasonal variations. Regularly update the menu to align with trends in continental cuisine and guest preferences. Maintain creativity in menu offerings, ensuring that dishes are both authentic and innovative. Quality Control: Conduct regular tastings of food prepared by the kitchen team to ensure quality and consistency. Monitor portion control and garnish standards to ensure presentation remains up to standard. Maintain a high standard of food quality and presentation during service. Health and Safety Compliance: Ensure that all health and safety regulations related to food preparation and hygiene are followed in the kitchen. Oversee proper handling and storage of ingredients, especially perishables and meats, to maintain food safety. Guest Relations and Feedback: Occasionally engage with guests to receive feedback about the food quality and dining experience. Ensure that guest requests for specific modifications (dietary restrictions, preferences) are accommodated. Job Type: Full-time Schedule: Rotational shift Experience: total work: 5 years (Preferred) Work Location: In person
Key Responsibilities: Cleaning Guest Rooms: Making beds, changing linens, and replenishing amenities. Vacuuming, dusting, and cleaning bathrooms. Removing trash and dirty linen. Cleaning and sanitizing surfaces. Public Areas: Cleaning hallways, stairwells, and other common areas. Vacuuming carpets and mopping floors. Cleaning furniture and fixtures. General Tasks: Replenishing cleaning supplies and linens. Maintaining a clean and organized housekeeping cart. Reporting maintenance issues and lost and found items. Adhering to safety regulations and hotel policies. Guest Service: Responding to guest requests and inquiries. Maintaining a positive and friendly demeanor. Other Tasks: May be required to assist with laundry duties. May be required to participate in deep cleaning projects. Skills and Qualities: Physical Stamina: Housekeeping involves standing, walking, and bending for extended periods. Attention to Detail: Maintaining high cleanliness standards requires paying close attention to details. Reliability: Arriving on time and completing tasks efficiently are essential. Communication Skills: Interacting with guests and other staff requires strong communication skills. Knowledge of Cleaning Products and Equipment: Understanding how to use and maintain cleaning supplies and equipment is important. Ability to Follow Instructions: Adhering to established cleaning procedures and safety protocols is crucial. Job Types: Full-time, Permanent, Fresher Pay: ₹14,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person Expected Start Date: 11/07/2025
Captains and Guest Experience Associate : F&B Service Salary : Rs.15100-23000/- Job Location : WGH Poetree, Thekkadi The job description of a Captain in Food and Beverage (F&B) service in the hotel industry typically includes the following responsibilities: Supervising Staff: Captains oversee the daily operations of the F&B service team, ensuring that all staff members adhere to service standards and policies. Customer Service: They interact directly with guests, ensuring a high level of customer satisfaction by addressing complaints, resolving issues, and accommodating special requests. Training and Development: Captains train new employees and provide ongoing coaching to enhance the skills and performance of the F&B service team. Ordering and Inventory: They monitor inventory levels, place orders for supplies, and ensure proper stock management to meet operational needs. Shift Management: Captains coordinate shifts and schedules for F&B service staff, ensuring adequate coverage during peak times and special events. Safety and Hygiene: They enforce health and safety regulations, maintain cleanliness standards in dining areas, and ensure compliance with food handling procedures. Upselling and Revenue Generation: Captains promote menu items, suggest upgrades, and encourage guests to participate in promotional offerings to maximize revenue. Handling Payments: They oversee billing processes, handle cash transactions, and ensure accurate recording of sales and payments. Communication: Captains maintain effective communication with kitchen staff, management, and other departments to coordinate smooth F&B service operations. Problem Solving: They anticipate and address issues that may arise during service, such as equipment malfunctions, staff shortages, or guest complaints. Job Type: Full-time Pay: ₹15,100.00 - ₹23,000.00 per month Schedule: Day shift Experience: total work: 1 year (Preferred) Work Location: In person
Key Responsibilities: Cleaning Guest Rooms: Making beds, changing linens, and replenishing amenities. Vacuuming, dusting, and cleaning bathrooms. Removing trash and dirty linen. Cleaning and sanitizing surfaces. Public Areas: Cleaning hallways, stairwells, and other common areas. Vacuuming carpets and mopping floors. Cleaning furniture and fixtures. General Tasks: Replenishing cleaning supplies and linens. Maintaining a clean and organized housekeeping cart. Reporting maintenance issues and lost and found items. Adhering to safety regulations and hotel policies. Guest Service: Responding to guest requests and inquiries. Maintaining a positive and friendly demeanor. Other Tasks: May be required to assist with laundry duties. May be required to participate in deep cleaning projects. Skills and Qualities: Physical Stamina: Housekeeping involves standing, walking, and bending for extended periods. Attention to Detail: Maintaining high cleanliness standards requires paying close attention to details. Reliability: Arriving on time and completing tasks efficiently are essential. Communication Skills: Interacting with guests and other staff requires strong communication skills. Knowledge of Cleaning Products and Equipment: Understanding how to use and maintain cleaning supplies and equipment is important. Ability to Follow Instructions: Adhering to established cleaning procedures and safety protocols is crucial. Job Types: Full-time, Permanent, Fresher Pay: ₹14,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person Expected Start Date: 11/07/2025
A Sous Chef specializing in Continental & South Indian cuisine Kitchen Operations Management: Oversee daily operations of the Continental section, ensuring smooth and efficient service. Ensure that all continental dishes are prepared and presented according to established recipes and standards. Coordinate with the head chef to plan the menu and ensure availability of ingredients. Maintain a clean, organized kitchen, ensuring that all equipment is in good working condition. Food Preparation and Presentation: Supervise and assist in the preparation of all continental dishes, ensuring consistency in taste, texture, and presentation. Ensure that dishes are prepared in a timely manner and meet the restaurant’s standard of quality. Develop and maintain recipes and plating techniques for all continental dishes, ensuring consistency and quality in every dish served. Maintain high standards of hygiene and food safety in accordance with local health regulations. Inventory and Stock Management: Manage inventory of continental ingredients, ensuring there is no wastage and all stock is properly stored. Place orders for ingredients, ensuring high-quality products from trusted suppliers. Monitor the usage of key ingredients to reduce food costs and maintain budget control. Staff Training and Development: Train kitchen staff on the preparation and presentation of continental dishes. Ensure that all kitchen staff understand and follow the procedures for continental cooking techniques. Monitor staff performance, giving feedback, and providing guidance where necessary. Menu Planning and Innovation: Collaborate with the head chef to design and plan the continental menu, introducing new dishes or seasonal variations. Regularly update the menu to align with trends in continental cuisine and guest preferences. Maintain creativity in menu offerings, ensuring that dishes are both authentic and innovative. Quality Control: Conduct regular tastings of food prepared by the kitchen team to ensure quality and consistency. Monitor portion control and garnish standards to ensure presentation remains up to standard. Maintain a high standard of food quality and presentation during service. Health and Safety Compliance: Ensure that all health and safety regulations related to food preparation and hygiene are followed in the kitchen. Oversee proper handling and storage of ingredients, especially perishables and meats, to maintain food safety. Guest Relations and Feedback: Occasionally engage with guests to receive feedback about the food quality and dining experience. Ensure that guest requests for specific modifications (dietary restrictions, preferences) are accommodated. Job Type: Full-time Schedule: Rotational shift Experience: total work: 5 years (Preferred) Work Location: In person
Captains and Guest Experience Associate : F&B Service Salary : Rs.15100-23000/- Job Location : WGH Poetree, Thekkadi The job description of a Captain in Food and Beverage (F&B) service in the hotel industry typically includes the following responsibilities: Supervising Staff: Captains oversee the daily operations of the F&B service team, ensuring that all staff members adhere to service standards and policies. Customer Service: They interact directly with guests, ensuring a high level of customer satisfaction by addressing complaints, resolving issues, and accommodating special requests. Training and Development: Captains train new employees and provide ongoing coaching to enhance the skills and performance of the F&B service team. Ordering and Inventory: They monitor inventory levels, place orders for supplies, and ensure proper stock management to meet operational needs. Shift Management: Captains coordinate shifts and schedules for F&B service staff, ensuring adequate coverage during peak times and special events. Safety and Hygiene: They enforce health and safety regulations, maintain cleanliness standards in dining areas, and ensure compliance with food handling procedures. Upselling and Revenue Generation: Captains promote menu items, suggest upgrades, and encourage guests to participate in promotional offerings to maximize revenue. Handling Payments: They oversee billing processes, handle cash transactions, and ensure accurate recording of sales and payments. Communication: Captains maintain effective communication with kitchen staff, management, and other departments to coordinate smooth F&B service operations. Problem Solving: They anticipate and address issues that may arise during service, such as equipment malfunctions, staff shortages, or guest complaints. Job Type: Full-time Pay: ₹15,100.00 - ₹23,000.00 per month Schedule: Day shift Experience: total work: 1 year (Preferred) Work Location: In person
We are looking for an Accounts Manager for a unit of WGH Hotels and Resorts. Required candidate with knowledge of IDS software , here's a detailed job description you might use: Accounts Manager – WGH Unit Reports To: Resort Manager/ Cluster Manager Finance Position Overview: We are looking for a skilled and proactive Accounts Manager to oversee financial operations within our WGH Hotels and Resorts. The successful candidate will have expertise in IDS software and extensive experience in managing financial activities in the hospitality industry. Key Responsibilities: Financial Oversight: Manage day-to-day financial operations of the hotel and resort, including budgeting, forecasting, and financial reporting. Oversee accounts payable and receivable, ensuring timely and accurate processing of invoices, payments, and receipts. Monitor and analyses financial performance, including revenue, expenses, and profitability, to ensure financial targets are met. IDS Software Management: Utilize IDS software for financial tracking, reporting, and analysis specific to the hospitality industry. Maintain and update financial records within IDS, ensuring data accuracy and compliance with accounting standards. Provide training and support to hotel and resort staff on using IDS software effectively. Reporting and Analysis: Prepare and present comprehensive financial reports, including monthly financial statements, cash flow projections, and budget variance analyses, to senior management. Conduct in-depth financial analysis to identify trends, forecast future performance, and make strategic recommendations. Assist in the development of financial strategies to enhance profitability and operational efficiency. Compliance and Internal Controls: Ensure adherence to financial policies, procedures, and industry regulations. Implement and monitor internal controls to safeguard financial assets and ensure the accuracy of financial data. Coordinate with auditors during internal and external audits, providing necessary documentation and responses. Team Leadership: Lead and supervise the accounting team, including recruitment, training, and performance management. Foster a collaborative and high-performing work environment, setting clear objectives and supporting professional development. Process Improvement: Identify and implement process improvements to streamline financial operations and enhance efficiency. Evaluate and recommend financial management tools and technologies to support the hotel’s financial operations. Qualifications: Bachelor’s degree in Accounting, Finance, or a related field. Proven experience as an Accounts Manager or similar role in the hospitality industry, with a strong understanding of hotel accounting practices. Proficiency in IDS (Integrated Data Systems) software and other relevant financial management tools. In-depth knowledge of accounting principles, financial regulations, and reporting standards specific to the hospitality sector. Strong analytical, organizational, and problem-solving skills. Excellent communication and interpersonal skills, with the ability to work effectively with diverse teams. Attention to detail and a commitment to maintaining financial accuracy and integrity. Benefits: Competitive salary Health insurance Paid time off and holidays Professional development and career growth opportunities How to Apply: Interested candidates should submit their resume. Job Type: Full-time Pay: ₹28,000.00 - ₹35,000.00 per month Benefits: Health insurance Education: Bachelor's (Preferred) Experience: Accounting: 5 years (Preferred) CA: 5 years (Preferred) total work: 5 years (Preferred) License/Certification: Chartered Accountant (Preferred) Work Location: In person