Company OverviewZENTORA is a prominent name in the hospitality industry, based in Mysore, with a dedicated workforce of 501-1000 employees. As a leading hotel group, ZENTORA is committed to providing exceptional services and unparalleled guest experiences. Explore more about us at <a href="http://www.zentora.in" rel="noopener noreferrer" target="_blank">www.zentora.in</a>. Job OverviewWe are seeking a skilled CDP Continental Chef to join our team at ZENTORA, located in Mysuru. As a senior-level position, this full-time role requires a candidate with a maximum of 10 years of work experience in continental cuisine. The ideal candidate will possess strong culinary expertise and ensure top-quality service in a fast-paced environment. Qualifications and Skills<ul><li>Culinary Skills (Mandatory skill): Proficient in preparing continental dishes with a creative flair for presentation.</li><li>Food Safety Knowledge: Comprehensive understanding of hygiene and safety standards in kitchen operations to prevent cross-contamination.</li><li>Menu Planning: Capable of designing and implementing diverse and appealing menus tailored to customer preferences and nutritional guidelines.</li><li>Attention to Detail: Extraordinary focus on consistency and quality in every dish crafted, ensuring guest satisfaction.</li><li>Time Management: Ability to efficiently manage time to complete tasks and fulfill orders under busy conditions.</li><li>Teamwork: Work collaboratively with kitchen staff to maintain a harmonious and efficient workplace environment.</li><li>Organization: Skillful in maintaining orderly kitchen operations, managing supplies, and ensuring operational efficiency.</li><li>Communication Skills: Effectively communicate with team members and coordinate with other departments for seamless operations.</li></ul> Roles and Responsibilities<ul><li>Prepare and present high-quality continental dishes in accordance with standardized recipes.</li><li>Oversee kitchen operations during shifts, ensuring compliance with safety and hygiene regulations.</li><li>Mentor and supervise junior kitchen staff, providing guidance and training as required.</li><li>Collaborate with the executive chef in menu planning and introducing innovative concepts.</li><li>Monitor food stock, order supplies, and manage inventory to minimize waste and maintain cost control.</li><li>Ensure all dishes leave the kitchen with optimal presentation, ensuring customer satisfaction.</li><li>Continuously explore new trends and techniques in continental cuisine to innovate culinary offerings.</li><li>Address customer feedback with courtesy, making necessary adjustments to improve offerings.</li></ul>

Company OverviewZENTORA is a dynamic player in the hospitality industry, renowned for its commitment to excellence and quality service. With its headquarters in Mysore, the company employs between 501 to 1000 staff, reflecting its significant presence and influence. ZENTORA aims to be at the forefront of providing superior guest experiences at its facilities, which can be further explored at their website: <a href="http://www.zentora.in" rel="noopener noreferrer" target="_blank">zentora.in</a>. Job OverviewZENTORA is seeking a dedicated and detail-oriented Houseman to join our hospitality team in Mysuru. This full-time, junior-level position requires 1 to 3 years of relevant work experience. The successful candidate will play a crucial role in maintaining the cleanliness and orderliness of our premises, contributing to the overall guest satisfaction and experience. Qualifications and Skills<ul><li>Customer service skills are essential for ensuring guest satisfaction and handling inquiries effectively (Mandatory skill).</li><li>Proficient in cleaning techniques to maintain high standards of hygiene across facilities.</li><li>Possesses strong organizational abilities to manage multiple tasks efficiently and ensure areas are tidy and well-maintained.</li><li>Attention to detail is critical for identifying areas requiring cleaning or maintenance and ensuring nothing is overlooked.</li><li>Physical stamina to perform tasks involving lifting, bending, and long periods of standing.</li><li>Effective time management skills to prioritize tasks and meet deadlines in a fast-paced environment.</li><li>Teamwork skills to collaborate with other staff members and support various departmental functions smoothly.</li><li>Strong communication skills to interact with guests and team members positively and efficiently.</li></ul> Roles and Responsibilities<ul><li>Maintain cleanliness and orderliness in all assigned areas including lobbies, corridors, and common areas.</li><li>Assist in setting up rooms and venues for events as required, ensuring all settings are in place and meet standards.</li><li>Promptly respond to guest requests and inquiries with professionalism and courteousness.</li><li>Restock supplies such as linens, toiletries, and cleaning products to ensure readiness and availability.</li><li>Coordinate with maintenance staff for repairs or replacements as necessary.</li><li>Conduct regular inspections of assigned areas to identify issues and areas for improvement.</li><li>Adhere to safety and sanitation policies to create a safe and comfortable environment for guests and staff.</li><li>Support other hotel functions and departments with additional duties as required to ensure smooth operations.</li></ul>

Take orders for and serve all food and beverage requests, using suggestive selling techniques.&nbsp;Clear tables during service.&nbsp;Control guest checks and secure proper payment.&nbsp;Set up stations and tables to ensure they are complete and perform various relevant duties, side duties, as assigned by the Captain.&nbsp;Maintain proper condition and cleanliness of dining areas and servicing equipment.&nbsp;Provide a warm and friendly welcome to all guests as per the restaurant service sequence standards. &nbsp;In absence of Hostess, answer all restaurant incoming calls, inform callers and take reservations.&nbsp;Refer all special requests to hostess and follow proper reservations procedures and processes.&nbsp;Keep abreast of hotel products and services in order to answer guest questions and requests.&nbsp;Answer all guest questions / request in a friendly and caring manner, take appropriate actions or if needed, refer the matter to the relevant persons to handle.&nbsp;Utilize prescribed cashiering procedures to accurately charge customers.&nbsp;Assist in procedures for CRM and marketing processes for F&amp;B.&nbsp;&nbsp;Assist Manager in adhering to Hygiene Manual, health and safety regulations.

Assist manager to Supervise the day to day operations in house and outside catering, RAssist manager to Supervise the day to day operations in house and outside catering, Restaurants&nbsp;in order to contribute to the enjoyment of our guests’ lifestyle experience.&nbsp;Assist the manager to implement the policies, procedures, practices and standards, as well as control to ensure they are consistently applied by all associates.&nbsp;&nbsp;Assisting in the training of associates to ensure the efficient running of the operation in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability. Follow the Emerald Hotel training Process.&nbsp;Maintain operational presence during service, function and event times, high Banquet and catering occupancy periods in order to ensure smooth running of operations, promote good public relations, take corrective actions and assist in handling customers’ complaints to ensure their satisfaction; informing managers as soon as done and during dealing with given service recovery situations.&nbsp;&nbsp;&nbsp;Assist Manager in adhering to Hygiene manual, health and safety regulations.&nbsp;Assist managers to Minimize loss and misuse in order to achieve and exceed the operation budgeted profitability.&nbsp;Assist manager to implement cost saving and profit enhances measures.&nbsp;Supervise and control cashiering and consumption process. Supervise and control stock ensuring par levels are maintained.&nbsp;Anticipate and maintain all material and supplies ensuring their availability.&nbsp;&nbsp;Control usage of food, beverage and consumables items and appropriate usage of equipments, tools and service equipments ensuring the equipment is used in a correct and safe manner.&nbsp;estaurants&nbsp;in order to contribute to the enjoyment of our guests’ lifestyle experience.&nbsp;Assist the manager to implement the policies, procedures, practices and standards, as well as control to ensure they are consistently applied by all associates.&nbsp;&nbsp;Assisting in the training of associates to ensure the efficient running of the operation in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability. Follow the Emerald Hotel training Process.&nbsp;Maintain operational presence during service, function and event times, high Banquet and catering occupancy periods in order to ensure smooth running of operations, promote good public relations, take corrective actions and assist in handling customers’ complaints to ensure their satisfaction; informing managers as soon as done and during dealing with given service recovery situations.&nbsp;&nbsp;&nbsp;Assist Manager in adhering to Hygiene manual, health and safety regulations.&nbsp;Assist managers to Minimize loss and misuse in order to achieve and exceed the operation budgeted profitability.&nbsp;Assist manager to implement cost saving and profit enhances measures.&nbsp;Supervise and control cashiering and consumption process. Supervise and control stock ensuring par levels are maintained.&nbsp;Anticipate and maintain all material and supplies ensuring their availability.&nbsp;&nbsp;Control usage of food, beverage and consumables items and appropriate usage of equipments, tools and service equipments ensuring the equipment is used in a correct and safe manner.&nbsp;