Monitors kitchen equipment and reports issues to superiors Continually develops culinary knowledge to produce high-quality meals Measures, mixes, and prepares meal ingredients, sauces, and seasonings Washes, chops, and cuts fruit, meat, and vegetable items Assesses inventory and requests resupply when necessary Plates meal items under the chef de partie’s supervision Disposes of spoiled items and adheres to sanitation policies Job Type: Full-time Schedule: Day shift Experience: total work: 2 years (Preferred) Work Location: In person

Gather and verify invoices for appropriate documentation prior to payment. Maintain accounts receivable records to ensure aging is up to date, credits and collections are applied, uncollectible amounts are accounted for, and miscellaneous differences are cleared. Perform daily cash management duties, including the recording of bank deposits, updating and distribution of cash receipt logs, and posting of cash to the accounts receivable sub-ledger. Monitor and collect accounts receivable by contacting clients via telephone, email, and mail. Prepare analytical and ratio analyses relevant to A/R so management can gain a better understanding of how collection efforts are progressing. Support other accounting and finance team members, inventory management, and cost accounting. E-invoicing through Tally. Job Type: Full-time Schedule: Day shift Application Question(s): Do you have experience of E-invoicing through Tally? Experience: total work: 2 years (Preferred) Work Location: In person

Support the Demi Chef de Partie or Commis I in the daily operation and work. Work according to the menu specifications. Keep work area at all times in hygienic conditions. Control food stock and food cost in his section. Prepare the daily mis-en-place. Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. Job Type: Full-time Experience: total work: 3 years (Required) Work Location: In person

Support the Demi Chef de Partie or Commis I in the daily operation and work. Work according to the menu specifications. Keep work area at all times in hygienic conditions. Control food stock and food cost in his section. Prepare the daily mis-en-place. Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. Job Type: Full-time Experience: total work: 3 years (Required) Work Location: In person