Total 10 job vacancies by Bright Vision Career Consultant

Guest Relations: Welcome and seat diners, present menus, and offer expert recommendations on food and beverages. Address and resolve any customer complaints promptly

Team Leadership: Supervise the waitstaff, conduct pre-shift briefings, and delegate tasks to ensure a smooth, efficient shift. Train junior servers on menu items, wine pairings, and service standards.

Service Coordination: Liaise directly with the kitchen and bar to ensure timely and accurate order delivery.

Quality Assurance: Inspect the dining room before service to ensure cleanliness, adequate supplies, and adherence to hygiene and safety standards.

Operational Duties: Manage table reservations, organize staff duty rosters, and prepare reports on customer feedback and team performance

In addition that must need to know how to cook the following items

·        Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

·        Fish Molee. Famous in South India

·        Kerala Karimeen Fry.

·        Aila Curry.

·        Prawns Kuzhambu.

·        Kheema with Coconut Curry

·        Chicken Roast.

·        Payyoli Chicken Fry.

·        Chettinadu Chicken

·        Crab (Small and Big Size)

·        Mutton Biriyani

·        Chicken Biriyani

·        Egg Biriyani

·        Prawn Biriyani

·        hettinad Dry Pepper Chicken,

·        Chettinad Kozhi Kuzhambu,

·        Spicy Chettinad Fish Fry Recipe

·        Chettinad Mutton Chops Kuzhambu Recipe

·        Chettinad Nandu Varuval Recipe

·        Thalapakkati Style Chicken Biryani

·        Mutton Chukka Varuval

·        Chicken Ghee Roast

·        Chettinad Chicken Kuzhambu

·        Small Variety Fish Fry

·        Boondhi Raita

·        Boiled Egg

·        Fruit Custard

·        Weigh, measure, mix and prep ingredients according to recipes.

·        Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

·        Check food and ingredients for freshness.

·        Arrange and garnish dishes.

·        Work well under pressure and within the time limit.

·        Ensure that kitchen area, equipment and utensils are cleaned

must need to know how to cook the following items

·        Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

·        Fish Molee. Famous in South India

·        Kerala Karimeen Fry.

·        Aila Curry.

·        Prawns Kuzhambu.

·        Kheema with Coconut Curry

·        Chicken Roast.

·        Payyoli Chicken Fry.

·        Chettinadu Chicken

·        Crab (Small and Big Size)

·        Mutton Biriyani

·        Chicken Biriyani

·        Egg Biriyani

·        Prawn Biriyani

·        hettinad Dry Pepper Chicken,

·        Chettinad Kozhi Kuzhambu,

·        Spicy Chettinad Fish Fry Recipe

·        Chettinad Mutton Chops Kuzhambu Recipe

·        Chettinad Nandu Varuval Recipe

·        Thalapakkati Style Chicken Biryani

·        Mutton Chukka Varuval

·        Chicken Ghee Roast

·        Chettinad Chicken Kuzhambu

·        Small Variety Fish Fry

·        Boondhi Raita

·        Boiled Egg

·        Fruit Custard

·        Weigh, measure, mix and prep ingredients according to recipes.

·        Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

·        Check food and ingredients for freshness.

·        Arrange and garnish dishes.

·        Work well under pressure and within the time limit.

·        Ensure that kitchen area, equipment and utensils are cleaned

• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.
• Ensuring compliance with licensing, hygiene and health and safety legislation.
• Promoting and marketing the business.
• Overseeing stock levels and ordering supplies.
• Handling customer enquiries and complaints.
• Taking reservations.
• Greeting and advising customers.
• Problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records.
• Assessing and improving profitability.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
• Making improvements to the running of the business and developing the restaurant.
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints

Job Description & Requirements

Garland maker should make different types of garlands for all deities for the pooja, homam and abhishegam. Very knowledgeable on making different styles of garland for the deities. Garland maker should place the request for flowers to be ordered locally and also from India and check the quantities of the flowers each week. Garland maker should make garlands and other flowers for the devotees so that devotees could offer them to the deities.

Garland maker should help the priests to decorate the deities and also to involve in the decoration of the chariot once a year. Garand maker decorate the temple hall with flowers for various functions and festivals.

In addition that

Must need to work on weekend and Public holidays

Must need to deliver the Goods into the customer Place

Ensure that health and safety protocols are adhered to.
Keep a meticulous record of income and expenses.
Order ingredients in the correct quantities for the kitchen staff.
Communicate with customers to receive feedback and manage complaints.
Open and close the restaurant on time.
Ensuring compliance with licensing, hygiene and health and safety legislation.
Promoting and marketing the business.
Overseeing stock levels and ordering supplies.
Handling customer enquiries and complaints.
Taking reservations.
Greeting and advising customers.
Problem solving.
Preparing and presenting staffing/sales reports.
Keeping statistical and financial records.
Assessing and improving profitability.
Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
Making improvements to the running of the business and developing the restaurant.
Coordinating daily restaurant management operations
Delivering superior food and beverage service and maximizing customer satisfaction
Responding efficiently and accurately to restaurant customer complaints

• Must need to work on weekend and Public holidays
• Must need to deliver the Goods into the customer Place
• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.
• Ensuring compliance with licensing, hygiene and health and safety legislation.
• Promoting and marketing the business.
• Overseeing stock levels and ordering supplies.
• Handling customer enquiries and complaints.
• Taking reservations.
• Greeting and advising customers.
• Problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records.
• Assessing and improving profitability.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
• Making improvements to the running of the business and developing the restaurant.
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.
• Ensuring compliance with licensing, hygiene and health and safety legislation.
• Promoting and marketing the business.
• Overseeing stock levels and ordering supplies.
• Handling customer enquiries and complaints.
• Taking reservations.
• Greeting and advising customers.
• Problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records.
• Assessing and improving profitability.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
• Making improvements to the running of the business and developing the restaurant.
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints

• Captain responsible for operating F&B outlets assigned to him/ her.

• Role & Responsibilities Monitoring & ensuring F & B service operations are running smoothly.

• To recommend food and beverage service standards & implement and follow on standard operating procedure.

• Organizing duty roster of service staff.

• Cost control, inventory, Training Maintaining SOP for quality.

• Should able to introduce innovative ideas for generating targeted sale Guest interaction, menu planning.

• Addressing guest requirement and reaching to them.

Supervises and guide the cleaners assigned to an area.

Follows-up with work instructions given by the Executive related to the cleanliness of an area.

Ensures all cleaning are safely, properly and systematically carried out meeting the cleaning requirements.

Supervises daily and monthly planned periodic works allocated to an area.

Reports in a timely manner all defects, cleaners’ attendance and completion of all duties assigned.

To assign duties, inspect work performed in accordance with the "Daily Inspection Checklist" to ensure conformance to specifications and established standards

To train new/existing employees and recommend disciplinary actions where applicable.

To handle all customers’ feedback

To ensure good safety practices in the course of work.

Provide a high standard of hygiene and cleanliness within the assigned area

Manage work execution and performance of junior staff.

Provide adequate training and coach staff to meet the required contractual standards.

Conduct daily inspections to monitor and evaluate the work undertaken by staff and take immediate corrective measures to improve below standard performance.

Implement and recommend operation plans to improve work processes and service quality for the organization

•    Must need to work onWeekends and public holidays

•    Supervises and guide thecleaners assigned to an area.

•    Follows-up with workinstructions given by the Executive related to the cleanliness of an area.

•    Ensures all cleaning aresafely, properly and systematically carried out meeting the cleaning      requirements.

•    Supervises daily andmonthly planned periodic works allocated to an area.

•    Reports in a timelymanner all defects, cleaners’ attendance and completion of all duties assigned.

•    To troubleshootmaintenance services failures; handling repair and maintenance work, e.g.      air-conditioning, lighting, electricaland plumping services

•    Carry out regularinspections to the building and its facilities to maintain a high service      delivery level

•    Planning of workschedules and deployment of manpower

•    To supervise, coordinateand manage work activities of cleaning staff in commercial and industrialestablishments

•    To assign duties,inspect work performed in accordance with the "Daily InspectionChecklist" to ensure conformance to specifications and establishedstandards

•    To train new/existingemployees and recommend disciplinary actions where applicable.

•    To handle all customers’feedback

•    To ensure good safetypractices in the course of work.

•    Provide a high standardof hygiene and cleanliness within the assigned area

•    Manage work executionand performance of junior staff.

•    Provide adequatetraining and coach staff to meet the required contractual standards.

•    Conduct dailyinspections to monitor and evaluate the work undertaken by staff and takeimmediate corrective measures to improve below standard performance.

•    Implement and recommendoperation plans to improve work processes and service quality for theorganization

Supervises and guide the cleaners assigned to an area.

Follows-up with work instructions given by the Executive relatedto the cleanliness of an area.

Ensures all cleaning are safely, properly and systematicallycarried out meeting the cleaning requirements.

Supervises daily and monthly planned periodic works allocated toan area.

Reports in a timely manner all defects, cleaners’ attendance andcompletion of all duties assigned.

To assign duties, inspect work performed in accordance with the"Daily Inspection Checklist" to ensure conformance to specificationsand established standards

To train new/existing employees and recommend disciplinary actionswhere applicable.

To handle all customers’ feedback

To ensure good safety practices in the course of work.

Provide a high standard of hygiene and cleanliness within theassigned area

Manage work execution and performance of junior staff.

Provide adequate training and coach staff to meet the requiredcontractual standards.

Conduct daily inspections to monitor and evaluate the workundertaken by staff and take immediate corrective measures to improve belowstandard performance.

Implement and recommend operation plans to improve work processesand service quality for te organization

Must need to work on weekends and public holidays

Supervises and guide thecleaners assigned to an area.

Follows-up with workinstructions given by the Executiverelated to the cleanliness of an area.

Ensures all cleaning aresafely, properly and systematicallycarried out meeting the cleaning      requirements.

 Supervises dailyandmonthly planned periodic works allocated to an area.

 Reports in atimelymanner all defects, cleaners’ attendance and completion of all dutiesassigned.

To troubleshootmaintenance services failures; handlingrepair and maintenance work, e.g.     air-conditioning, lighting, electricaland plumping services

Carry out regularinspections to the building and itsfacilities to maintain a high service      deliverylevel

Planning of workschedules and deployment of manpower

To supervise, coordinateand manage work activities ofcleaning staff in commercial and industrialestablishments

To assign duties,inspect work performed in accordance withthe "Daily InspectionChecklist" to ensure conformance tospecifications and establishedstandards

To train new/existingemployees and recommend disciplinaryactions where applicable.

To handle all customers’feedback

 To ensure goodsafetypractices in the course of work.

Provide a high standardof hygiene and cleanliness within theassigned area

Manage work executionand performance of junior staff.

Provide adequatetraining and coach staff to meet therequired contractual standards.

Conduct dailyinspections to monitor and evaluate the workundertaken by staff and takeimmediate corrective measures to improve belowstandard performance.

Implement and recommendoperation plans to improve workprocesses and service quality for theorganization

Supervises and guide the cleaners assigned to an area.

Follows-up with work instructions given by the Executiverelatedto the cleanliness of an area.

Ensures all cleaning are safely, properly andsystematicallycarried out meeting the cleaning requirements.

Supervises daily and monthly planned periodic worksallocated toan area.

Reports in a timely manner all defects, cleaners’ attendanceandcompletion of all duties assigned.

To assign duties, inspect work performed in accordance withthe"Daily Inspection Checklist" to ensure conformance tospecificationsand established standards

To train new/existing employees and recommend disciplinaryactionswhere applicable.

To handle all customers’ feedback

To ensure good safety practices in the course of work.

Provide a high standard of hygiene and cleanliness withintheassigned area

Manage work execution and performance of junior staff.

Provide adequate training and coach staff to meet therequiredcontractual standards.

Conduct daily inspections to monitor and evaluate theworkundertaken by staff and take immediate corrective measures to improvebelowstandard performance.

Implement and recommend operation plans to improve workprocessesand service quality for te organization

Follows-up with work instructions given by theExecutiverelated to the cleanliness of an area.

Ensures all cleaning are safely, properly andsystematicallycarried out meeting the cleaning requirements.

Supervises daily and monthly planned periodic worksallocatedto an area.

Reports in a timely manner all defects, cleaners’attendanceand completion of all duties assigned.

To troubleshoot maintenance services failures;handlingrepair and maintenance work, e.g. air-conditioning, lighting,electrical andplumping services

Carry out regular inspections to the building anditsfacilities to maintain a high service delivery level

To supervise, coordinate and manage work activitiesofcleaning staff in commercial and industrial establishments

To assign duties, inspect work performed inaccordance withthe "Daily Inspection Checklist" to ensureconformance tospecifications and established standards

To handle all customers’ feedback

To ensure good safety practices in the course ofwork.

Conduct daily inspections to monitor and evaluatethe workundertaken by staff and take immediate corrective measures to improvebelowstandard performance.

Implement and recommend operation plans to improveworkprocesses and service quality for the organization

To train new/existing employees and recommenddisciplinaryactions where applicable.

Manage work execution and performance of juniorstaff.

Carry out regular inspections to the building anditsfacilities to maintain a high service delivery level

Conduct risk assessment and identify safety hazardson siteto ensure safety compliance are met