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Subramanya Nagar

Bengaluru

Kalya

Duties and Responsibilities:
Responsible for overall operation of section.
 Enter kitchen on time, in clean and tidy uniforms, well groomed with head gear, shoes
and clean dusters.
 Switch on gas and ovens in case it is required.
 Check if equipment’s are in working good condition and inform maintenance head for
its breakdown.
 Same to be informed to Head chef and should be written in maintenance order form.
 Check quality of previous day mis-en-place for its spoilage.
 Update preparation list (based on lunch buffet and Ala Carte) as per forecasted
quantity for that day and spoilage. Do not make over excess quantity as that will lead
to wastage and high food cost.
 As per preparation list, get all raw material and cooking utensils arranged, if commis
is there otherwise do it on own.
 In case of any raw material is not available or utensils, check with stores and inform
same to head chef.
 Follow up on the same by writing on the follow up sheet.
 Get material picked up from Dry stores and fresh material from Receiving.

 Directly responsible for receiving quality of raw material (Perishable and Non-
perishable).

 Check discrepancy in quantities. In case material is not proper, return the material and
inform stores to buy fresh from market and debit the amount to the supplier.
 In case it is very urgent, accept few quantities and enter less quantity as received.

 Inform Head Chef for any unavailable items as per ordering list. At the same time
inform captain and above for not available dish with valid reason.
 Fill up requisition sheet before 4 pm and check day store for available (Perishable and
Non-perishable) ingredients before giving final requisition.
 In case Head chef is off, check ordering of other sections.
 Responsible for the operation of your section on your off days.
 Responsible for assigning work to your subordinate for your off days as per his
efficiency.
 Wash all vegetables before starting mis-en-place as per preparation list, keeping
hygiene in mind.
 Prepare mis-en-place as per Preparation List with high ingredient yield and no
wastage.
 Keep work table and ranges clean from time to time during operations, to maintain
basic hygiene standard.
 Use right cooking method for preparations, and guide sub-ordinate as well.
 Guide subordinates to use heavy and light equipment’s.
 Taste items for its quality and right preparations. Make a habit of tasting items.
 Dishing out orders as per right KOT (make sure date, time, qty and signature of order
taker is mentioned correctly) keeping garnish and accompaniments in minds.
 Follow Standard portion size while dishing out orders, guide your sub-ordinates.
 Follow correct plate presentation and guide your sub-ordinates.
 Re- use preparations, leftovers efficiently in order to control wastage.
 Check for the last order and close the kitchen by doing and guiding subordinate to
cover all items and store as per requirement.
 Clean all work area and ranges.
 Check required amount of mis-en-place for the next shift.
 Lock all chillers and freezer to avoid any pilferage.
 Giving proper handover of mis-en-place for ala carte, outdoor, in-house function, live
counter or any special preparations to head chef for the day taking off.
 Supporting Head chef by conducting training on various aspect of kitchen operation
including related cuisine, hygiene, planning etc.
 Make sure that all work with regard to Daily checklist is completed like Food tasting
sheet, N/A Items, Kitchen cleaning images, Pest Control, ODC Update, Daily
Wastage sheet, Buffet Set up, Daily Fridge Stacking images, etc.

 Follow Buddy learning systems to train the assigned kitchen staff and report their
success on a timely basis
Job Requirements:
 2 – 4 years of experience in Continental Cuisine/Mexican/Italian.
 High school diploma or equivalent required.
 Excellent personal hygiene


Chef De Partie

Santoshi Mata Chowk

M.E.S. Pumping Station

Job description:

Position: Bartender
Place of Work: Restaurant Bar – Little Italy (Shivaji Nagar)
Salary: ₹17,000 – ₹24,000 per month (based on experience and skills)
Incentive: 4,000 Performance-Based Incentive

Scope and General Purpose of Job:
As a bartender at our restaurant, the selected candidate will be responsible for crafting and serving beverages while ensuring exceptional service and creating a warm, welcoming environment for guests.

Key Responsibilities:
Prepare and serve alcoholic and non-alcoholic beverages as per standard recipes.
Set up the garnish tray and maintain bar stock levels for each shift.
Interact with guests professionally and provide beverage recommendations.
Maintain hygiene and cleanliness of the bar area and equipment.
Adhere to beverage control procedures and legal regulations.
Manage inventory and conduct daily/weekly stock counts.
Collaborate with restaurant staff for smooth operations.
Handle payments and cash transactions accurately.
Stay updated on current beverage trends and product knowledge.


Requirements:
Prior bartending experience preferred.
Strong knowledge of beverage preparation and recipes.
Excellent customer service and communication skills.
Ability to work efficiently in a fast-paced environment.
Must be willing to work evenings, weekends, and holidays.
A well-groomed and professional appearance is mandatory.




Bartender

Tupe Hospital

Responsibilities:
Prepare, produce, and bake a variety of breads, pastries, desserts, and confections.
Follow and accurately measure ingredients according to established recipes.
Create new recipes and improve existing ones to stay current and attract new customers.
Decorate and finish baked goods with icings, glazes, fillings, and other garnishes, ensuring high-quality presentation.
Operate and maintain baking equipment, including mixers and ovens.
Manage inventory, monitor stock levels, and place ingredient orders as needed.
Ensure all products meet quality, taste, and food safety standards.
Maintain a clean, organized, and sanitary work area.
Adhere to all food handling, hygiene, and health and safety regulations.
Collaborate with other kitchen staff to ensure efficient operations and fulfill customer orders.


Qualifications:
Experience: A minimum of 1-3 years of experience in a professional bakery or confectionery setting.
Education: A certificate, diploma, or degree in Baking and Pastry Arts is often preferred.


Skills:
Strong understanding of baking techniques, ingredients, and their functions.
Experience with recipe development and creative decoration.
Ability to work effectively in a fast-paced environment.
Excellent attention to detail.
Strong organizational and time management skills.
Good communication and teamwork skills.



Bakery Helper

Job Summary:
We are looking for a reliable and hardworking Food Delivery Boy to join our team. The primary responsibility is to pick up food orders from partner restaurants and deliver them safely and on time to customers. The ideal candidate should have good communication skills, a positive attitude, and the ability to navigate efficiently.

Key Responsibilities:
Pick up food orders from restaurants or outlets as assigned.
Deliver orders safely and promptly to customers’ locations.
Verify order details before delivery to ensure accuracy.
Handle customers politely and provide excellent service.
Collect payments when required (cash on delivery).
Maintain delivery logs and records as needed.
Follow traffic rules and maintain safety standards.
Ensure cleanliness and basic maintenance of the delivery vehicle.
Coordinate with the dispatch or support team for delivery updates.


Requirements:
Minimum education: 10th pass (or as required).
Valid driving license for two-wheeler.
Own a two-wheeler with valid insurance (optional depending on company).
Good knowledge of local routes and navigation apps (Google Maps, etc.).
Ability to handle food items carefully.
Basic communication skills.
Physically fit and able to work in a fast-paced environment.
Punctual, honest, and responsible.


Work Conditions:
Flexible working hours .
Outdoor work with travel across city/locality.
Uniform and delivery bag may be provided.





Food Delivery Boy

Kendriya Vidyalaya Sangamwadi

Steward

Department: Food & Beverage Service

Reports To: Captain / Restaurant Manager

Job Summary:
Responsible for providing courteous and efficient food & beverage service to guests, ensuring a high level of guest satisfaction and adherence to brand standards.

Qualification: 12th Pass / Diploma or Degree in Hotel Management preferred.

Experience: 1 to 2 years in a similar role in a reputed restaurant or hotel.

Key Responsibilities:
• Greet and seat guests in a friendly and professional manner.
• Take food and beverage orders accurately and efficiently.
• Serve dishes and beverages as per service standards.
• Maintain cleanliness of tables, service stations, and work areas.
• Coordinate with kitchen and bar staff to ensure timely service.
• Handle guest queries and complaints politely and efficiently.
• Follow all hygiene, grooming, and safety protocols.


Waiter / Steward

Steward

Department: Food & Beverage Service

Reports To: Captain / Restaurant Manager

Job Summary: 
Responsible for providing courteous and efficient food & beverage service to guests, ensuring a high level of guest satisfaction and adherence to brand standards.

Qualification: 12th Pass / Diploma or Degree in Hotel Management preferred.

Experience: 1 to 2 years in a similar role in a reputed restaurant or hotel.

Key Responsibilities:
• Greet and seat guests in a friendly and professional manner.
• Take food and beverage orders accurately and efficiently.
• Serve dishes and beverages as per service standards.
• Maintain cleanliness of tables, service stations, and work areas.
• Coordinate with kitchen and bar staff to ensure timely service.
• Handle guest queries and complaints politely and efficiently.
• Follow all hygiene, grooming, and safety protocols.


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Little Italy Jobs - 7 Verified Vacancies

Chef De Partie

Bartender

Bakery Helper

Food Delivery Boy

Waiter / Steward

Waiter / Steward

Waiter / Steward