1 Opening(s)
2.0 Year(s) To 4.0 Year(s)
2.00 LPA TO 2.84 LPA
The Commis I (Continental) is responsible for preparing and cooking high-quality continental dishes under the guidance of senior kitchen staff. The role demands precision, creativity, and adherence to hygiene and safety standards.
Key Responsibilities:
Prepare and cook continental dishes such as pasta, steaks, grills, salads, and soups.
Ensure food preparation and presentation is ...
2 Opening(s)
3.0 Year(s) To 6.0 Year(s)
Not Disclosed by Recruiter
1. Achieve budgeted sales and revenue targets
2. Developing and sustaining solid relationships with key customers
3. Build pipeline of new customers and maintain Key account relationships to build repeat businesses
4. Deliver Thomas Cook's Best in class services to clients
5. Align customer requirements to our delivery systems and handover meetings with Operations
6. ...
1 Opening(s)
5.0 Year(s) To 10.0 Year(s)
3.60 LPA TO 4.20 LPA
KEY RESPONSIBILITIES:
Acting as a single administrative point of contact between the executives and all HO
Acting as info-hub for providing administration related information and supervising administrative activities like general admin petty cash handling, courier, florist, pest control, housekeeping, Pantry, safety and security, etc.
Liasioning and coordinating with various departments within the corporate ...
3 Opening(s)
3.0 Year(s) To 6.0 Year(s)
3.60 LPA TO 6.00 LPA
New Product Development (NPD):
Lead and manage the end-to-end process of new product development in the RTE (Ready-to-Eat) and RTC (Ready-to-Cook) categories.
Collaborate with cross-functional teams to conceptualize and bring innovative products to market.
Regulatory Compliance:
Stay abreast of industry regulations and ensure that all NPD activities comply with relevant food safety and quality ...
1 Opening(s)
3.0 Year(s) To 10.0 Year(s)
3.00 LPA TO 6.00 LPA
Experience: Minimum 3 years in RTE & RTC, puree, pulp, gravy, concentrated pulp
Responsibilities:
New Product Development (NPD):
Lead and manage the end-to-end process of new product development in the RTE (Ready-to-Eat) and RTC (Ready-to-Cook) categories.
Collaborate with cross-functional teams to conceptualize and bring innovative products to market.
Regulatory Compliance:
Stay abreast of industry regulations and ensure ...
4 Opening(s)
1.0 Year(s) To 2.0 Year(s)
2.40 LPA TO 3.00 LPA
Making order for ala carte menu.
Prepare and cook for ala carte.
Maintained and cleaned all kitchen appliances,ex.oven,grill,etc.
Customer handling(order taking,complaints handling,etc)
Assist senior chef with pantry restoring(veg,ingredients,etc.)
A basic introduction to how a fully operational kitchen works.
Communicate with guest.
Handling counter.O
Organizing and basic cleaning in the kitchen,
Communicating with the chef and supervisor.
1 Opening(s)
0 To 1.0 Year(s)
1.20 LPA TO 1.44 LPA
A Restaurant Manager, or Restaurant General Manager, is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff.
Responsibilities:
Ensuring incoming staff complies with company policy. ...