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Subramanya Nagar

Kailasipalyam

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

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

Head Chef

Ahmedabad (Rural) District Court

Shefali

About the Role-

We are looking for a detailed-oriented and enthusiastic Travel Consultant with at-least 1 year of hands-on experience in managing travel related services, B2C and B2B booking, and client coordination. The ideal candidate will have a background in travel and tourism and a passion for delivering high-quality service experiences for our clients. 

Key Responsibilities -

Plan, organize, and manage end-to-end travel arrangements including Flight bookings, Hotel reservations, and ground transportation. 
Coordinate domestic and international travel itineraries for individuals and group travellers from the corporate sector.
Work with vendors to secure the best rates and services for accommodation, transportation, and other travel-related needs. 
Generate competitive travel quotations and maintain clear communication and clients throughout the travel process. 
Use travel management software tools to handle bookings, invoicing, and itinerary management. 
Develop and manage relationships with both B2C and B2B client segments. 
Ensure travel arrangements align with client preferences, budgets and timelines. 
Handle changes, cancellations, or disruptions with professionalism and timely communication. 
Assist in reporting, invoice generation, and data entry related to bookings. 


Skills & Experience -

Minimum 1+years of experience as travel consultant, agent, or coordinator in a travel company or travel desk. 
Degree or diploma in Travel, Tourism, and Hospitality, or Aviation preferred. 
Knowledge of travel bookings platforms and/or CRM systems. 
Strong verbal and written communication skills in English. 
Customer service-oriented mindset with attention to detail. 
Sales skills and the ability to multitask, manage urgent travel requests and work under pressure. 


Good Experience to Have -

Prior experience in handling travel for the education sector, universities, or exhibitions would be valuable. 
Knowledge of visa regulations for countries like Australia, UK, Canada, UAE and Africa.
Experience in working with international clients and multicultural teams. 



A & G Worldwide Destinations LLP

Travel Consultant

I.I.T.Main Gate

Mahape

Writer Business Services Private Limited

Travel Executive

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

Rashtrapati Bhavan

Dwarka Sector 11

Description
Looking for Sr Executive-Domestic Sales with 2-3 years of experience.
 Responsibilities
Driving sales of Domestic packages
Designing itineraries, Vacation packages, costing and hotel booking
Fostering existing relationships and developing new ones
Monitoring competitors activities and collecting data

 

Desired Profile
Enthusiastic with Good Communication Skills.
Good knowledge of Destinations, Suppliers & Hotels.
Client handling skills, itinerary making & costing, selling of packages.
Should be highly sales oriented
Candidates those interested may send in your resume at the earliest

 


Trip Sailer

Travel Agent / Consultant

Mercurim

Sanvordem

Wineandcocktail Hospitality Llp

Asian Chef

Harsh Vihar

Job Description:
We are hiring a Visa Process Executive (Australia) for a Work from Home role. The ideal candidate should have a keen interest in immigration services, with strong communication and writing skills. Freshers and candidates with up to 2 years of experience are welcome to apply.

Key Responsibilities:
Assist clients in preparing documentation for various Australian visa applications (student, visitor, PR, etc.).
Communicate with clients via phone, email, and chat to guide them through the visa process.
Draft emails, letters, and visa cover notes using MS Word.
Maintain accurate client records, application trackers, and reports using MS Excel.
Stay updated with changes in Australian visa guidelines.
Requirements:Basic knowledge or strong interest in Australian visa processes.
Excellent written and verbal communication skills in English.
Proficiency in MS Word and Excel.
Self-motivated and able to work independently from home.
Freshers can apply; up to 2 years of relevant experience preferred.


Job Type: Full-time (Remote)
Experience: 0–2 years
Education: Graduate (any stream)
Location: Open to candidates across India


RBMS & Associates

Visa / Immigration Consultant

College Square

Gariahat

 Cup Ebong Cafe 

Barista

Sector 29 Chandigarh

Sector 35C chandigarh

We are a restaurant in Chandigarh looking for an experienced and responsible Restaurant Manager to handle daily operations, lead the team, and ensure an excellent guest experience.


Shubham Food Enterprises

Restaurant Manager

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

Gopipura

Ratna Jyoti Tower Vesu Abhva Road

Event Management Team Structure: 10 Vital Roles for SuccessAn event manager plans, organizes, and executes events from concept to completion, overseeing everything from defining objectives and managing budgets to selecting venues, coordinating vendors, promoting the event, and ensuring on-site operations run smoothly. Key roles include managing finances, marketing the event, troubleshooting issues, liaising with clients and stakeholders, supervising staff, and conducting post-event analysis to measure success.  
Key Responsibilities
Client Consultation: Meeting with clients to understand their vision, define event objectives, and develop proposals. 
Budget Management: Creating and meticulously managing the event budget, ensuring all expenses stay within set limits. 
Venue Selection: Researching and choosing appropriate venues that align with the event's goals and attendee needs. 
Vendor & Supplier Management: Sourcing and negotiating contracts with vendors for services like catering, entertainment, audio-visual equipment, and security. 
Marketing & Promotion: Developing marketing strategies and advertising plans to promote the event and drive attendance. 
Logistics & Operations: Handling all logistical aspects, including transportation, setup, catering, and on-site operations. 
Team & Staff Management: Recruiting, training, and supervising event staff and volunteers. 
Timeline & Schedule Oversight: Creating and managing detailed timelines to ensure all aspects of the event run on schedule. 
On-Site Management: Overseeing all aspects of the event during its execution, including troubleshooting and adjusting plans as needed. 
Post-Event Evaluation: Collecting attendee feedback, analyzing event performance, and producing reports to measure success and identify areas for im
provement. 


Perfect Glow Event and Entertainment

Event Planner / Manager

Kailash Industrial Estate

Urgent hiring …

Cooking , handling inventory management , quality knowledge, staff handling, no mobile addiction , no alcoholic …hygiene, cleaning ,


Kene Foods

Tandoor Cook

Panaji (Panjim, Pangim)

We are looking for a dedicated and skilled Cook to join our team. The Cook will be responsible for preparing and cooking meals as per recipes and standards, ensuring quality, taste, and presentation. The role also involves maintaining cleanliness, following hygiene standards, and assisting in kitchen operations.

If intrested kindly share your resume on email : hrmritz@gmail.com/9270026009


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Restaurant / Hospitality / Tourism Jobs - 2406 Verified Vacancies