Captain

Role & Responsibilities

• Oversee daily food production and kitchen operations while maintaining quality standards.
• Ensure compliance with food safety, hygiene, and company SOPs.
• Manage inventory, stock control, and vendor coordination.
• Maintain consistency in food preparation, presentation, and service.
• Train, guide, and supervise kitchen and service team members.
• Monitor wastage, cost control, and efficient resource utilization.
• Coordinate with different departments to ensure smooth operations and customer satisfaction.

Preferred Candidate Profile

• Graduate/Diploma in Hospitality, Hotel Management, Food Production, or a related field.
• Relevant experience in the food & beverage, catering, QSR, or hospitality industry.
• Strong leadership, communication, and team management skills.
• Good knowledge of food safety standards and operational procedures.
• Ability to work in a fast-paced environment and handle pressure effectively.
• Customer-focused with strong problem-solving abilities.
• Proficient in basic reporting and operational documentation.

Perks and Benefits

• Competitive salary package.
• Performance-based incentives and rewards.
• Provident Fund (PF) and ESIC benefits as applicable.
• Duty meals provided during shifts.
• Career growth and internal promotion opportunities.
• Training and skill development programs.
• Paid leave and holiday benefits.
• Supportive and professional work environment.

Perks and benefits

Free meal, Free Accommodation