JOB DESCRIPTION:Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen c.....
JOB DESCRIPTION:
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
To cook different varieties South Indian Dishes: different types of Briyanis, thosai, idli, varieties of pratas, South Indian Meals, Chicken/Fish/Mutton Curry, Dhalcha, Fish/Mutton/Chicken masala, etc
North Indian Dishes: Tandoori items, varieties of Naans items, chicken tandoori, butter chicken, chicken tikka, chappati, panneer butter/masala, North Indian Meals etc
To cook Bangladesh cuisines
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc)
Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
JOB REQUIREMENTS:
Diploma/Degree
Minimum 4 years of hands-on cooking experience in an Indian / Bangladesh Kitchen in relevant industry including handling in high volume service operations
Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladesh dishes in a traditional way
Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter and Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor, etc)
Able to prepare meats, cutting slicing and de-veining meats
Must be able to work on weekends and public holidays if necessary
Must be able to do overtime whenever required and actively participate in duties when kitchen staff on leave as all-rounder.
Must have knowledge to control storage room temperatures for frozen/fresh meat and seafood products, vegetables etc
Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
Ability to thrive in a fast-paced environment and complete tasks responsibly and multi-Tasking is required
Maintain workplace safety and health policies and procedures
JOB DESCRIPTION:Identifies business development opportunities, propose new business, and drive such opportunities from concept to implementation and e.....
JOB DESCRIPTION:
Identifies business development opportunities, propose new business, and drive such opportunities from concept to implementation and execution of such plans and tracking outcomes
Closely partner with stakeholders on the business strategy and operational planning needed to run a successful restaurant business.
Act as main point of contact for all things operational within the business, serving as a liaison between the company team and the clients and stakeholders
Maintain top quality hospitality and operations vendor; establishing efficient processes to ensure consistent and seamless experiences for our guests (technical assistance, catering, transportation, interpretation, dinner reservations etc)
Identifying, planning and managing events strategies and activities to meet KPIs, business development, handle events proposals and quotations, to manage daily operations of restaurant
Always be aware of competitors, including their pricing and promotions and adjust the outlet’s offers and operations accordingly
Apply offers, promotions and pricing adjustments as required to develop the outlet’s revenue
Identify and conceptualize the client’s requirements and expectations for each event
Preparation of Event Orders and being responsible to ensure they are accurate to what has been agreed with clients and are issued and distributed in a timely fashion
Negotiate with vendors to achieve the most favorable terms
Handle customer feedback and respond promptly and conduct surveys to assess customer requirements and dedication
JOB REQUIREMENTS:
Bachelor's Degree in related or any discipline
Minimum 5 years of experience in business consulting, preferably in the restaurant or hospitality industry.
Able to work long hours and available especially on weekends and public holidays in line with business operating hours and flexibility to work late evenings with prolonged period of standing (6 days work week. Off day on every Tuesdays)
Experience in financial analysis, budgeting, and strategic planning.
Preferably with knowledge and experience of online platforms and live streaming technologies
Understanding of the F&B industry dynamics, including trends, customer preferences, and competition.
Willing to learn, flexible, adaptable and multi task
Must be highly responsible, with the ability to work under pressure and independently
Problem Solving Mindset and will always go the extra mile for the events you work on
Familiarity with technology solutions such as POS systems, online reservation platforms, and inventory management software
2A/2B/Class 3 compulsory. Preferably posses own transport. (Required to travel from time to time)
Ability to work under pressure and fit into work culture
Ability to remain calm and make quick decisions under stressful circumstances
Good interpersonal skills and able to interface with all levels, internally and externally, in a professional and responsive manner.
Ability to thrive in a fast-paced environment and complete tasks responsibly and Multi Tasking is required
JOB DESCRIPTION
Study, design and prepare innovative jewellery ideas using sketches and technically sound drawings.
Review and correct products f.....
JOB DESCRIPTION
Study, design and prepare innovative jewellery ideas using sketches and technically sound drawings.
Review and correct products for technical accuracy from first prototype to end for client approval.
Modify and integrate new features in samples creatively.
Attain detailed knowledge on metal technical grasp, materials and components to create,clear, clean and meticulous designs and sketches.
Attain a strong colour and trend sense to interpret jewellery concepts and ideas.
Ensure to complete projects as per product development guidelines and on time
Utilize specialized expertise of metals and design jewellery pieces accordingly
Research, identify and forecast market jewellery trends and arrange materials accordingly
Design jewellery commensurate to precise price points after knowing goods cost and pricing level
Utilize specialized expertise of metals and design jewelry pieces accordingly.
Design jewelry commensurate to precise price points after knowing goods cost and pricing level.
Maintain and manage work flow and jewelry track designs, components and materials amongst silversmiths, stringers, international and domestic suppliers.
Identify with expertise and design innovative and attractive jewelry pieces in accordance to brand aesthetic along with target cost points.
JOB REQUIREMENTS
Diploma / Degree
Must have atleast 4 years of experience in revelant industry.
Must be willing to do OT and work on Sundays (off days given on weekday)
Able to communicate well in English and Tamil to liaise with Indian speaking clients/customers in view of working/business environment communication.
Highly developed design skills and thorough manufacturing knowledge of jewellery techniques
Should be able to understand the concepts of clients requirements
Should be able to work in a team and give an individual contribution towards the creative ideas.
Should be Innovative and should be updated to the latest trends
Must be well organized and driven to meet customer deadlines
Creative thinking and vision, to produce new ideas
JOB DESCRIPTION:
Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, men.....
JOB DESCRIPTION:
Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
Seek to ensure at all times that customers have the best experience possible
Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Any other duties and responsibilities as assigned.
JOB REQUIREMENTS:
Hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
Thorough experience with preparing and cooking North and South Indian Authentic dishes
Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
Able to cook for atleast 500-1000 pax on a daily basis
Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
Must be able to work on weekends and public holidays and work overtime if necessary
Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
Follows Proper Handling and Right Temperature of all Food Products
Maintain workplace safety and health policies and procedures
JOB DESCRIPTION:Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu sp.....
JOB DESCRIPTION:
Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
Seek to ensure at all times that customers have the best experience possible
Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Any other duties and responsibilities as assigned.
JOB REQUIREMENTS:
Atleast 4 years of hands-on cooking experience
Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
Proven experience in large-scale catering operations
Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking indian dishes in a traditional way
Must have the experience in cooking different types of South Indian Dishes and North Indian Dishes including Indian beverages and snacks
Preferably able to cook varieties of Indian Briyani, dhalcha, chukka items and varieties of indian curries (fish, mutton, etc)
Ability to prepare and manage specialty dishes like "Satti Soru" and customized menu items.
Able to cook Indian and Western dishes such as pizza, pastas, finger food, snacks
Must be able to work on weekends and Public Holidays. Strictly no off day on Friday, Saturdays, Sundays and Public Holidays) (6 days work week. Off day on every Tuesdays)
Fast-paced kitchen environment in both bistro and catering settings
Must be willing to work long hours, including early mornings, evenings, weekends, and public holidays
Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables
Ability to thrive in a fast-paced environment and complete tasks responsibly
Maintain workplace safety and health policies and procedures
JOB DESCRIPTION:Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu sp.....
JOB DESCRIPTION:
Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
Seek to ensure at all times that customers have the best experience possible
Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Any other duties and responsibilities as assigned.
JOB REQUIREMENTS:
Minimum 4 years of hands-on cooking experience in an Indian restaurant and handling in high volume service operations preferred
Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
Thorough experience with preparing and cooking North and South Indian Authentic dishes
Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
Must be able to work on weekends and public holidays and work overtime if necessary
Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
Follows Proper Handling and Right Temperature of all Food Products
Maintain workplace safety and health policies and procedures
JOB DESCRIPTIONS:Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen.....
JOB DESCRIPTIONS:
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
To cook varieties of North and South Indian Dishes such as different types of Briyanis, pratas, South Indian Meals, Tandoori items, Naans items, Chappati, North Indian Meals etc
Indian Traditional snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, kesari etc
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Follow Recipes, control portions and ensure presentation of food is served as designed
Prepare culinary dishes and meals as per orders requested by servers and ensure that it is ready and serve at the right time and in the right order
Assist in receiving food products and supplies, controlling the stock rotation and ensure food products are correctly stored in their appropriate fridges and storage containers throughout shift
Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
Seek to ensure at all times that customers have the best experience possible
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
JOB REQUIREMENTS:
Atleast 5 years of hands-on cooking experience
Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
Proven experience in large-scale catering operations
Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking indian dishes in a traditional way
Must have the experience in cooking different types of South Indian Dishes and North Indian Dishes including Indian beverages and snacks
Preferably able to cook varieties of Indian Briyani, dhalcha, chukka items and varieties of indian curries (fish, mutton, etc)
Ability to prepare and manage specialty disheslike "Satti Soru" and customized menu items.
Able to cook Indian and Western dishes such as pizza, pastas, finger food, snacks
Must be able to work on weekends and Public Holidays. Strictly no off day on Friday, Saturdays, Sundays and Public Holidays) (6 days work week. Off day on every Tuesdays)
Fast-paced kitchen environment in both bistro and catering settings
Must be willing to work long hours, including early mornings, evenings, weekends, and public holidays
Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables
Ability to thrive in a fast-paced environment and complete tasks responsibly
Maintain workplace safety and health policies and procedures
