Jobs

Lite Bite Foods

Anywhere in India

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Asansol

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Belagavi

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Rashtrapati Bhavan

Sohna Chowk Gurgaon

JOB SUMMARY
Under the general guidance and supervision of the Executive Chef / VP – Operations and in accordance with the set policies and procedures of the Company, he/she is responsible for the smooth, efficient and profitable running of Kitchen. Oversees and directs all and any aspects of the Kitchen operations and also officiates in the absence of Executive Chef
FUNCTIONAL, SUPERVISORY,  MANAGERIAL AND ADMINISTRATIVE  DUTIES AND RESPONSIBILITIES: 
Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef also acts as the intermediary between the kitchen and service staff
Planning and directing food preparation: As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly. 
Managing kitchen staff: The Sous Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she will have to discipline workers who are not performing their job correctly or professionally
Training and scheduling: The Sous Chef is in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen.
Expediting: The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. 
Quality Control: The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy
Other responsibilities include, but not limited to
1.      Supervise the functions of the department employees, facilities, operations and cost on a daily basis.
2.      Monitor and control on an on-going basis:
a.      Quality levels of product and service
b.      Customer satisfaction and feedback.
c.       Operating costs.
d.      Sanitation, cleanliness and hygiene of the entire area under his purview.
e.      Ensure optimum performance in specific jobs assigned in the above areas.
f.       Complying with laid down systems and procedure.
g.      Whether SOPs are understood and implemented by the team.
3.      To oversee the services of the kitchen and ensure the highest standards and quality of food at all times.
4.      Responsible to maintain statutory records.
5.      Supervise, plan and implement duty roster at the Unit.
6.      Responsible to ensure cleanliness and hygiene in all areas of operations.
7.      Responsible for resolving all guest issues regarding food.
8.      Responsible to control and to monitor cost variances for the following:-
Food and Beverage, HLP & Manpower
9.      Responsible to ensure smooth shift closure and handover.
10.   Responsible to prepare departmental budgets and objective manuals with constant review and observations.
11.   To Project a positive image of LBF to the external guest.
12.   Responsible to ensure that the unit has minimal audit queries and resolve queries at the earliest
13.   To motivate the staff and ensure that they are working together as a team.
14.   Responsible to monitor and to control wastage.
15.   Responsible to carry out any activity which is assigned by the management from time to time.
16.   Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action
17.   Month end closing of inventory, raw Material items
18.   Taking briefing of staff before staffing each Shift
19.   Proper maintain of holding & serving temperature of Food etc
20.   To maintain targeted food cost
21.   To ensure no abusive language is used.
ADMINISTRATIVE DUTIES AND RESPONSIBILITIES :
22.   Responsible to coach , mentor the team for the next level by way of career progression.
23.   Responsible to ensure adherence to the unit training calendar.
24.   Responsible for sanctioning leaves of the team.
25.   Making KRA reports on monthly & quarterly
26.   Responsible to prepare daily, weekly and monthly reports pertaining to all areas of the outlet operations


South Indian Sous Chef

Greater Kailash

Job Summary:
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, efficient staff management, adherence to quality and hygiene standards, and achievement of sales and profitability targets.
Key Responsibilities 
Operations Management
Oversee day-to-day restaurant operations and ensure smooth service delivery
Maintain food quality, presentation, and service standards as per company SOPs
Ensure compliance with FSSAI, safety, hygiene, and statutory regulations
Manage opening and closing procedures of the restaurant
Team Management
Recruit, train, schedule, and supervise restaurant staff
Conduct regular performance reviews and provide coaching and feedback
Maintain staff discipline, motivation, and productivity
Manage attendance, leave, and roster planning
Customer Experience
Ensure high levels of customer satisfaction and handle guest complaints professionally
Monitor service quality and implement improvements where required
Build strong relationships with regular guests and resolve escalations
Sales & Cost Control
Drive sales through upselling, promotions, and local marketing initiatives
Control food cost, labor cost, and wastage
Monitor inventory levels and ensure timely ordering of supplies
Analyze daily sales reports and take corrective actions
Financial & Reporting
Prepare daily, weekly, and monthly operational reports
Manage cash handling, billing accuracy, and reconciliation
Support audits and compliance checks

Skills & Competencies
Strong leadership and people management skills
Excellent communication and customer-handling abilities
Good understanding of restaurant P&L, cost control, and inventory management
Ability to work under pressure and in shifts
Basic computer skills (POS, MS Excel, reports)
Key Performance Indicators (KPIs)Sales growth and profitability
Customer satisfaction scores
Staff retention and productivity
Compliance with SOPs and hygiene standards




Assistant Restaurant Manager

Subramanya Nagar

Bengaluru

Agrahara Gate

Required: Casual Dinning & Fine Dinning Experienced candidate


I.I.T.Main Gate

Mumbai

Tata Power Centre (Marol)

·        Prep work of ingredients for Senior Chefs.
·        Preparation, cooking and plating of simple dishes.
·        To assist all other chefs as and when required.
·        To assist preparation of ingredients and dishes for restaurants & other off site Outdoor catering.
·        To conduct stock takes and compile stock lists to help with order requirements.
·        To report for duty punctually well-groomed and wearing the correct uniforms at all times
·        To do side duties as assigned on a daily basis by CDP / Sous Chef
·        To coordinate well with other colleagues in kitchen to ensure a good working relationship is maintained.
·        To maintain a high standard of personal appearance and hygiene at all times.
·        To carry out any other reasonable duties and responsibilities assigned.
·        To ensure no abusive language is used
·        To maintain targeted food cost


Commis (Commi 1 / 2 )

Moulsari Avenue (Rapid Metro)

Assistant Shift Manager

Lodhi Gardens

Commis (Commi 1 / 2 / 3)

Netaji Subash Place

Hostess

Dwarka Sector 14

·        To report for duty punctually well-groomed and wearing the correct uniforms at all times
·        To serve food and beverage according to prescribed norms.
·        To do side duties as assigned on a daily basis by Shift Manager/Assistant Manager/Captain
·        To provide a courteous and professional service always.
·        To coordinate well with other colleagues in restaurant to ensure a good working relationship is maintained.
·        To maintain a high standard of personal appearance and hygiene at all times.
·        To carry out any other reasonable duties and responsibilities assigned.
·        To provide service and support to the customers visiting restaurants.
·        Attends to guests and takes orders
·        Offers information and suggestions about the menu.
·        Prepares checks and collect payment


Waiter / Steward

Porur

Thirumangalam

Housekeeping

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Lite Bite Foods Jobs - 10 Verified Vacancies

South Indian Sous Chef

Assistant Restaurant Manager

Assistant Restaurant Manager

Commis (Commi 1 / 2 )

Assistant Shift Manager

Commis (Commi 1 / 2 / 3)

Hostess

Assistant Shift Manager

Waiter / Steward

Housekeeping