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Subramanya Nagar

Yelahanka Satelite town

Currently looking for head chef/senior chef/ helpers. Contact as to discuss more on the same


Kitchen Dates

Head Chef

Ashrama Binnamangala

As a Front Office / Sales Executive, you will be the face of Labonel — ensuring that every customer interaction reflects elegance, warmth, and excellence.
Key Responsibilities
Customer Experience & Sales
·    Greet, welcome, and engage customers with warmth and professionalism.
·    Present and sell Labonel’s exclusive product range with confidence and storytelling.
·    Understand customer needs, make personalized recommendations, and create memorable experiences.
·    Build long-term relationships with clients, offering thoughtful and refined service.

Front Office & Operations
·    Maintain a clean, organized, and welcoming front desk and counter.
·    Ensure order slips are prepared correctly and shared with baking/decoration teams.
·    Check and process online/website orders and attend phone inquiries with complete details.
·    Oversee product packaging, counter readiness, tasting platters, carry bags, and stationery.
·    Ensure timely reporting (daily reports, R-value, closing reports).
·    Coordinate pickup reminders to customers an hour in advance.
·    Maintain filing systems and track basic office expenses.
Teamwork & Brand Excellence
·    Work closely with the management and front office team to uphold Labonel’s luxury brand standards.
·    Support a positive and collaborative work environment.
·    Background in luxury retail, hospitality, or premium lifestyle brands preferred.
·    Excellent communication and interpersonal skills with a polished and confident personality.
·    Detail-oriented with high standards for presentation.
·    Professional, pleasant, and adaptable under different situations.
·    Appreciation for fine experiences, artisanal products, and luxury service culture.
Why Join Labonel Fine Baking
·    Represent one of India’s most prestigious patisseries, celebrated for quality, artistry, and timeless appeal.
·    Be part of an environment where tradition meets modern elegance.
·    Enjoy opportunities for growth in a brand that values refinement, customer delight, and excellence.
 📩 Apply now and become an ambassador of the Labonel Fine Baking experience.
📩 Interested candidates, please share your profile at hr@labonel.com
 or WhatsApp 📲 9000286995.


Labonel Fine Baking India

Front Office & Sales Service Executive – Premium Bakery

Porur

Villivakkam

Visa Consultant For Travel Agency  
Qualification - Any Graduate
Experience - 3+Yrs (Travel Industry visa processing )
To Handel International Visa (Schengen, USA, UK, Canada , Australia, Newzeland, E visa)


Travel Fantasie

Visa Officer

Sector 29 Chandigarh

Phase 4 mohali

Visa Guru X

Visa Counsellor

Attibele

BRAND OVER VIEW :- SHRI GUPTA SWEETS is a 30 year old brand working out of SALEM which also has an outlet in HOSUR (TAMIL NADU). We have 6 outlets in SALEM and are looking for an experienced manager who has a minimum service experience of 7 years at least as an OUTLET INCHARGE for our prime outlet situated in a prime location.
Job Overview : The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring exceptional service and a high-quality dining experience for guests. This role requires strong leadership, organizational skills, and a focus on efficiency, profitability, and customer satisfaction. The Restaurant Manager will also manage staff, monitor inventory, handle financials, and implement policies and procedures that align with the company's goals and standards.
Key Responsibilities:Operations Management:


Oversee all restaurant operations, including front-of-house and back-of-house activities.
Ensure that the restaurant maintains high standards for food quality, cleanliness, and customer service.
Manage the preparation and execution of daily service operations.

Team Leadership & Staff Management:


Hire, train, and develop staff members to ensure high levels of performance.
Schedule shifts and manage staff to meet business needs.
Address staff performance issues and implement corrective actions as necessary.
Foster a positive work environment and promote teamwork.

Customer Service:


Monitor customer satisfaction and handle any customer complaints or concerns promptly and professionally.
Ensure the restaurant provides a memorable dining experience, exceeding guest expectations.
Maintain effective communication with customers, ensuring they feel welcomed and valued.

Inventory & Supply Management:


Oversee inventory levels and work with suppliers to ensure the restaurant is stocked with necessary food, beverage, and cleaning supplies.
Monitor stock levels and reduce waste through careful ordering and storage management.
Maintain proper food safety and hygiene standards.



Shri Gupta Sweets

Restaurant Manager

I.I.T.Main Gate

Sarsole

We are seeking an experienced and creative Continental Chef with a strong passion for Italian and European-inspired cuisine. The ideal candidate will have specialized, hands-on experience in making sourdough pizza from scratch, producing fresh handmade pasta, and crafting gourmet sandwiches.


Mielee Cafe

Chef De Partie

Brigadier Zabar Singh Colony

Villages

👨‍🍳 Job Title: Cook / Chef (All Cuisine Types)
 🏢 Company: Hotel Haveli Inn Jodhpur
 📍 Location: Jodhpur, Rajasthan, India
 🧳 Hiring From: All Over India
 👫 Gender: Male
 🎓 Education: 10th Pass or Below
 🕒 Shift: Day (Full Time)
 🍳 Experience: Freshers Welcome
 🗓️ Age: 18 – 60 Years
✨ Job Summary: Hotel Haveli Inn Jodhpur is hiring Cooks / Chefs for multiple cuisines from across India!
 If you love cooking and want to work in a reputed hotel, join our kitchen team and showcase your culinary talent. Accommodation and meals are provided.
🍽️ Cuisines We’re Hiring ForNon-Vegetarian | Vegetarian | South Indian | North Indian | Continental | Bengali | Gujarati | Italian | Pan-Asian | Chinese | Mughlai | Hyderabadi | Kerala | Goan | Fast Food
🧂 Key Responsibilities:
Prepare delicious dishes across assigned cuisines
Maintain kitchen hygiene and cleanliness
Assist in menu planning and recipe innovation
Handle food storage, preparation, and presentation
Work with team for smooth kitchen operations

💡 Skills Required:
✔ Expertise in any regional or international cuisine
 ✔ Cooking consistency & taste management
 ✔ Time management & teamwork
 ✔ Hygiene and food safety knowledge
💰 Salary: ₹20,000 – ₹40,000 per month (Fixed)
🎁 Benefits:Overtime Pay | Annual Bonus | Mobile Allowance | Food/Meals | Accommodation Provided
📞 Interested candidates can contact: HR Bishnu – 9413921400


Hotel Haveli Inn Jodhpur

Cook / Chef

Mahape

Writer Business Services Private Limited

Travel Executive

Kailasipalyam

JOB Description :
1. Responsible for customer Satisfaction.
2. Responsible to Improvement of Cinema Operations process & Statutory Compliance adherance.
3. Responsible for TAT for Patron complain resolution
4. Responsible to 85% & above in Operational Audit for quarter consolidated / All audits RTY..
5. Responsible for checking Attrition control (10% reduction)
6. Responsible for Training and Grooming of ESP as per SOP EDUCATION: Graduation /Post Graduate with certificate course or diploma in hospitality/Hotel Management

EXPERIENCE:2-3 years in a similar role in a reputed organisation in Service/Hospitality/Retail industry.
COMPETENCIES/SKILLS: •	Proficiency in using MS Office •	Team Building Skills •

Interview Skills •	Strong operational background in a multi location business; •	Leadership ability gained through managing and inspiring large and diversified teams; •	Experience in a multinational organization with fast growth; •	Creative thinker with high degree of integrity and discipline; •	Strong knowledge of consumer/cultural trends; •	Interpersonal and negotiating skills; •	Well developed relationship building skills; •	Excellent conflict resolution skills; •	Self motivation and drive towards winning and a “can do” attitude; •	Fluency in English


Pvr Cinemas

Duty Officer Cum Manager

We are seeking a motivated and knowledgeable Visa Counsellor to join our team. The ideal candidate will be responsible for guiding students through the visa application process for countries such as Australia, Canada, UK, USA, and Europe. The role involves providing end-to-end support — from initial consultation to visa lodgment and post-decision assistance.


Key Responsibilities:
Provide accurate and up-to-date information on visa procedures, requirements, and documentation.
Counsel students and clients about study destinations, institutions, and visa options.
Review and verify visa documents before submission.
Maintain close communication with students, parents, and universities.
Handle student case files efficiently, ensuring timely visa lodgment.
Follow up with clients regarding their applications and visa status.
Maintain proper records of all applications and correspondence.
Stay informed about changing visa rules and immigration updates.
Work closely with admission and telecalling teams to ensure smooth workflow.



Requirements:
Bachelor’s degree in any field (preferred: education, management, or related).
1–3 years of experience in student visa counselling (freshers with strong communication skills may also apply).
Strong knowledge of visa processes for Australia, Canada, UK, and other popular destinations.
Excellent communication, presentation, and interpersonal skills.
Proficiency in MS Office and CRM software (preferred).
Ability to handle multiple cases with accuracy and attention to detail.



Key Skills:
Visa documentation and compliance
Counselling and client management
Communication and problem-solving
Sales and conversion-focused approach
Team coordination



Salary:
Competitive salary based on experience + attractive incentives.


Creative Future Consulenza

Santoshi Mata Chowk

Council Hall (Police Commissioner Office)

Job Title: Head Chef Department: Food Production / Kitchen
 Location: Pune, Maharashtra
 Reports To: General Manager / F&B Manager
 Position Type: Full-Time, On-Site
1. Job SummaryThe Head Chef will be responsible for planning, organizing, and managing all kitchen operations across the hotel’s three F&B outlets (e.g., all-day dining, café/bar, and room service), as well as the banquet kitchen. The role involves ensuring consistent food quality, hygiene compliance, cost control, menu innovation, and staff supervision to deliver an excellent dining experience aligned with the hotel’s brand standards.
2. Key ResponsibilitiesA. Operations & ProductionOversee daily kitchen operations across all outlets and the banquet.
Plan, prepare, and standardize recipes and portion sizes for consistency.
Ensure timely food preparation and presentation according to service schedules.
Monitor food quality, taste, and presentation standards at all times.
Supervise banquet functions — menu planning, food costing, and execution.
Ensure smooth coordination between kitchen and service teams.
B. Menu Planning & InnovationDevelop and update menus seasonally for all outlets and banquets.
Introduce creative dishes while balancing local tastes and hotel positioning.
Coordinate menu tastings and trials with management and F&B team.
Incorporate sustainable and cost-effective menu design practices.
C. Cost Control & InventoryPrepare and manage food cost budgets within approved limits.
Monitor daily kitchen expenses and control wastage.
Maintain accurate stock levels of raw materials and supplies.
Liaise with the purchase department for timely and quality procurement.
D. Staff Management & TrainingLead a team of chefs, cooks, and stewards across outlets and banquets.
Create staff duty rosters and manage kitchen schedules effectively.
Conduct regular training for kitchen staff on food safety, hygiene, and culinary skills.
Motivate and mentor team members to maintain performance and discipline.
E. Hygiene, Safety & ComplianceEnsure strict adherence to FSSAI and hotel hygiene standards.
Maintain kitchen cleanliness and sanitation as per HACCP guidelines.
Ensure all kitchen equipment is maintained and functioning properly.
Implement fire safety and occupational health standards in the kitchen.
F. Coordination & ReportingWork closely with F&B Manager, Restaurant Managers, and Banquet Manager for menu planning and service coordination.
Conduct daily kitchen briefings and pre-shift meetings.
Submit reports on food cost analysis, wastage, and kitchen performance.
Participate in management review meetings for operational improvement.
3. Qualifications & ExperienceEducation: Degree/Diploma in Hotel Management or Culinary Arts.
Experience: Minimum 8–10 years in culinary operations with at least 3 years as Sous Chef or Head Chef in a 3–4 star hotel or business hotel setup.
Specialization: Multi-cuisine expertise (Indian, Continental, and regional).
Knowledge: Costing, menu engineering, banquet operations, and hygiene protocols.
4. Skills & AttributesStrong leadership and team management skills.
Excellent culinary and presentation abilities.
Ability to plan and multitask across multiple outlets.
Cost control and analytical mindset.
Creativity and passion for food innovation.
Good communication and coordination skills.




AS Hospitality Business Solutions

Jattiwara

A restaurant area manager oversees multiple locations to ensure they meet company standards for quality, service, and profitability. Key responsibilities include managing store managers, tracking sales and budgets, enforcing policies, developing staff, and implementing company-wide strategies to drive sales and improve operations across their assigned region. 


Son Of Swad Private Limited

Area Manager

Designation: CDP

Job Description

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites based in Production chart 
 •Coordinate daily tasks with the Sous Chef or Executive Chef 
 •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks 
 •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques 
 •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions 
 •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control 
 •Consult and check on daily requirements, functions and last minute events 
 •Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.

Designation: Commis-I

Job Description

·      Work schedule according to the instructions of Superiors as per duty roasters. 
·      Prepare the daily mis-en-place and food production in different sections of the kitchen as per requirements. 
·      Ensure the highest standards and consistent quality in daily preparation.
·      Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
·      Always keep work area in ideal hygienic conditions as per QHSE Standards. 
Follow the instructions and recommendations from the Superiors to complete the daily tasks.

Designation: Barista

Job Description

Prepare and serve coffee and other beverages (espresso, latte, cappuccino, tea, smoothies, etc.) to guests per standard recipes.
Operate coffee-making equipment (espresso machines, grinders, brewers) efficiently and safely.
Greet guests warmly and take accurate orders.
Provide excellent customer service, respond to queries, and resolve complaints professionally.
Ensure the cleanliness and organization of the barista station, counter area, and equipment.
Monitor inventory levels of coffee beans, milk, syrups, and other supplies; assist in stock management.
Adhere to all food safety, sanitation, and hygiene standards.
Assist in training new baristas and team members when needed.
Work collaboratively with the service team and kitchen to ensure smooth operations.
Upsell beverages and F&B items to increase sales.
Follow company policies and procedures, including health and safety regulations.


Designation: F&B Supervisor

Job Description

·      Supervise daily operations of the dispatch or banquet functions.
·      Ensure smooth coordination between kitchen and service staff.
·      Monitor food and beverage service standards and ensure consistency.
·      Oversee table settings, cleanliness, and overall presentation of the outlet.
·      Address and resolve customer complaints promptly and professionally.
·      Ensure compliance with health, safety, and hygiene standards.
·      Lead, train, and motivate F&B team members to deliver excellent service.
·      Prepare duty rosters and allocate tasks efficiently.
·      Conduct pre-shift briefings and team meetings.
Monitor staff performance and provide feedback and coaching as needed.


Designation: Steward/Waitress

Job Description

·      Greet guests warmly and present menus.
·      Take accurate food and beverage orders and relay them to the kitchen.
·      Serve food and beverages promptly and professionally.
·      Ensure guest satisfaction and handle any complaints or special requests promptly.
·      Clear tables and maintain cleanliness in the dining area.
·      Follow all hygiene, health, and safety regulations.
·      Maintain product knowledge of all menu items, including daily specials and promotions.
·      Assist in billing and payment procedures.
·      Coordinate with kitchen staff for timely service.
Uphold the standards of service and hospitality defined by the establishment.

Designation: F&B Assistant Manager

Job Description

﻿·      Assist in the day-to-day management of all F&B outlets, including onsite, dispatch, banquets.
·      Ensure smooth shift operations and resolve any service or operational issues promptly.
·      Monitor inventory levels, ordering, and stock control to avoid shortages or excesses.
·      Ensure high levels of guest satisfaction through exceptional service.
·      Handle customer complaints and feedback professionally and efficiently.
·      Monitor guest experiences and implement improvements where needed.
·      Assist in training, supervising, and evaluating the performance of F&B staff.
·      Prepare staff schedules, manage attendance, and ensure adequate coverage during peak hours.
·      Promote teamwork and maintain a positive work environment.
·      Ensure compliance with health, safety, and hygiene standards in all F&B areas.
·      Conduct regular inspections and audits of service areas and storage facilities.
·      Assist with licensing, certifications, and government regulation compliance.
·      Assist in achieving budgeted revenue and cost targets.
·      Support in menu planning, pricing, and promotional activities in collaboration with the culinary team and F&B Manager.


Elior Foods

CDP(South), CDP(North), CDP(Non-veg),Commis-I(South),Barista,Steward, F&B ASST Manager

Sector 32 chandigarh

The consultant must provide guidance to clients about the visa application process, documenting requirements and timelines. They should also help in assessing which visa type best suits the client's needs and circumstances.

A Visa Consultant must perform the following responsibilities:
Give advice and assist clients in obtaining papers for international migration in order to guarantee a smooth process flow.
When communicating by phone and email with the authorities and the client, set definite timelines.
Provide each client special attention and make sure that the entire process is customized to meet their demands.
Must be well conversant with border security and legal requirements. They must fully understand any changes to the law if there are any.
For the purpose of determining whether or not a client’s visa application is suitable, they conduct in-person interviews with clients.
Ensures that the required visa-related paperwork must be submitted within the concerned government’s deadline.
Remain up-to-date with the latest immigration policies.
Ensure accuracy when assisting with the coordination, issuance, and handling of visas.



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Restaurant / Hospitality / Tourism Jobs - 2449 Verified Vacancies

Head Chef

Front Office & Sales Service Executive – Premium Bakery

Visa Officer

Visa Counsellor

Restaurant Manager

Chef De Partie

Cook / Chef

Travel Executive

Duty Officer Cum Manager

Visa Counsellor

Head Chef

Area Manager

CDP(South), CDP(North), CDP(Non-veg),Commis-I(South),Barista,Steward, F&B ASST Manager

Visa Counsellor

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