Baba Hospitality

Ranchi, Jharkhand

Job Summary:We are looking for a friendly and efficient Waitress to serve customers at Saaga Restro & Kitchen. The ideal candidate will provide excellent customer service, take and deliver food and beverage orders, and ensure a pleasant dining experience for all guests.Key Responsibilities:Greet customers warmly and present menusTake accurate food and beverage orders and relay them to the kitchen and barServe food and drinks promptly and professionallyCheck on customers to ensure satisfaction and respond to any additional requestsMaintain cleanliness and organization of the dining areaHandle billing and process paymentsClear and reset tables between guestsComply with food safety and hygiene regulationsCollaborate with kitchen and bar staff to ensure timely serviceHandle customer complaints or concerns with professionalism and escalate when necessaryQualifications and Skills:Previous experience as a waitress or in a customer service role (preferred but not mandatory)Friendly, approachable, and professional demeanorAbility to work in a fast-paced environmentStrong communication and multitasking skillsGood physical condition; able to stand and walk for long periodsBasic math skills for billing and handling paymentsFlexibility to work various shifts including weekends and holidaysWork Environment:Indoor restaurant setting with occasional outdoor seatingTeam-oriented, guest-focused environmentUniform providedWhy Join Saaga Restro & Kitchen?Supportive team and friendly work cultureOpportunities for training and growthCompetitive pay and staff meals

Summary:The Sous Chef is responsible for supporting the Executive Chef in all aspects of kitchen operations, including daily restaurant service and banquet functions. The role involves supervising kitchen staff, ensuring food quality and consistency, managing food preparation and plating, and maintaining high standards of hygiene and safety.Key Responsibilities:1. Culinary OperationsAssist the Executive Chef in planning and directing food preparation for both restaurant service and banquet events.Ensure consistency and quality in taste and presentation across all dishes.Oversee line cooks, prep cooks, and other kitchen staff during service and large-scale functions.2. Banquet CoordinationPlan menus and production schedules for banquets and special events.Collaborate with the events team to align kitchen output with banquet timelines and guest expectations.Ensure efficient bulk cooking and timely execution during banquets and catering services.3. Supervision & TrainingTrain and mentor junior kitchen staff; provide constructive feedback and hands-on guidance.Delegate kitchen duties to ensure a smooth and efficient workflow.Maintain discipline and professionalism within the kitchen team.4. Inventory & Cost ControlMonitor food inventory levels and assist in purchasing ingredients while minimizing waste.Help manage food and labor costs according to budget.Ensure proper storage and labeling of all food items.5. Hygiene & SafetyEnforce strict cleanliness and sanitation standards in compliance with health regulations.Ensure that all equipment is maintained and functioning properly.Conduct regular checks to uphold food safety and kitchen cleanliness.Qualifications & Requirements:Diploma or degree in Culinary Arts or related field.3+ years of experience as a Sous Chef or in a similar leadership role in a restaurant or banquet kitchen.Proven experience in high-volume cooking and plated service.Strong leadership, communication.