Verified Job
Restaurant - Food Service
Hotel management fresher and experience candidate
Restaurant - Food Service
#397681
Remote / WFH
Job Description
Job Description: Hotel Management Positions
Location: Mumbai, India
Salary Range: INR 1.2 LPA to 6 LPA
Responsibilities:
Front Office Executive:
• Greet and welcome guests as they arrive at the hotel.
• Assist guests with check-in and check-out procedures.
• Handle guest inquiries, requests, and complaints in a professional manner.
• Maintain an organized and efficient front desk area.
• Coordinate with other hotel departments to ensure guest satisfaction.
Requirements:
• Bachelor's degree or diploma in Hotel Management or related field.
• Excellent communication and interpersonal skills.
• Proficiency in computer systems and hotel management software.
• Previous experience in a similar role is preferred.
Responsibilities:
Commis 1, 2, 3:
• Assist in the preparation and cooking of various dishes according to recipes and standards.
• Ensure the cleanliness and hygiene of the kitchen area.
• Follow food safety and sanitation guidelines.
• Assist senior chefs in food preparation and presentation.
Requirements:
• Culinary degree or diploma from a recognized institution.
• Basic understanding of kitchen operations and food preparation techniques.
• Ability to work efficiently in a fast-paced environment.
• Willingness to learn and take direction from senior chefs.
Responsibilities:
Chef de Partie (CDP):
• Oversee a specific section of the kitchen and ensure all dishes are prepared according to recipes and standards.
• Train and supervise junior kitchen staff.
• Maintain inventory and control food costs.
• Ensure cleanliness and hygiene in the kitchen area.
Requirements:
• Culinary degree or diploma from a recognized institution.
• Proven experience as a Commis or in a similar role.
• Strong leadership and communication skills.
• Ability to work well under pressure and meet deadlines.
Responsibilities:
Demie Chef de Partie (DCDP):
• Assist the Chef de Partie in preparing and cooking dishes.
• Ensure proper portion control and presentation of dishes.
• Maintain cleanliness and hygiene in the assigned kitchen section.
• Assist in inventory management and ordering supplies.
Requirements:
• Culinary degree or diploma from a recognized institution.
• Previous experience as a Commis or in a similar role.
• Knowledge of kitchen operations and food safety standards.
• Ability to work in a team environment and follow instructions.
Responsibilities:
Sous Chef:
• Assist the Head Chef in menu planning, recipe development, and food costing.
• Supervise and coordinate kitchen staff in food preparation and cooking.
• Ensure quality and consistency of dishes served.
• Manage kitchen operations in the absence of the Head Chef.
Requirements:
• Culinary degree or diploma from a recognized institution.
• Proven experience in a supervisory role in a hotel or restaurant kitchen.
• Strong leadership and organizational skills.
• Ability to multitask and work effectively in a fast-paced environment
Location: Mumbai, India
Salary Range: INR 1.2 LPA to 6 LPA
Responsibilities:
Front Office Executive:
• Greet and welcome guests as they arrive at the hotel.
• Assist guests with check-in and check-out procedures.
• Handle guest inquiries, requests, and complaints in a professional manner.
• Maintain an organized and efficient front desk area.
• Coordinate with other hotel departments to ensure guest satisfaction.
Requirements:
• Bachelor's degree or diploma in Hotel Management or related field.
• Excellent communication and interpersonal skills.
• Proficiency in computer systems and hotel management software.
• Previous experience in a similar role is preferred.
Responsibilities:
Commis 1, 2, 3:
• Assist in the preparation and cooking of various dishes according to recipes and standards.
• Ensure the cleanliness and hygiene of the kitchen area.
• Follow food safety and sanitation guidelines.
• Assist senior chefs in food preparation and presentation.
Requirements:
• Culinary degree or diploma from a recognized institution.
• Basic understanding of kitchen operations and food preparation techniques.
• Ability to work efficiently in a fast-paced environment.
• Willingness to learn and take direction from senior chefs.
Responsibilities:
Chef de Partie (CDP):
• Oversee a specific section of the kitchen and ensure all dishes are prepared according to recipes and standards.
• Train and supervise junior kitchen staff.
• Maintain inventory and control food costs.
• Ensure cleanliness and hygiene in the kitchen area.
Requirements:
• Culinary degree or diploma from a recognized institution.
• Proven experience as a Commis or in a similar role.
• Strong leadership and communication skills.
• Ability to work well under pressure and meet deadlines.
Responsibilities:
Demie Chef de Partie (DCDP):
• Assist the Chef de Partie in preparing and cooking dishes.
• Ensure proper portion control and presentation of dishes.
• Maintain cleanliness and hygiene in the assigned kitchen section.
• Assist in inventory management and ordering supplies.
Requirements:
• Culinary degree or diploma from a recognized institution.
• Previous experience as a Commis or in a similar role.
• Knowledge of kitchen operations and food safety standards.
• Ability to work in a team environment and follow instructions.
Responsibilities:
Sous Chef:
• Assist the Head Chef in menu planning, recipe development, and food costing.
• Supervise and coordinate kitchen staff in food preparation and cooking.
• Ensure quality and consistency of dishes served.
• Manage kitchen operations in the absence of the Head Chef.
Requirements:
• Culinary degree or diploma from a recognized institution.
• Proven experience in a supervisory role in a hotel or restaurant kitchen.
• Strong leadership and organizational skills.
• Ability to multitask and work effectively in a fast-paced environment
