Corporate Executive Chef / Head Chef for a new QSR in Mumbai

Amrik Rai Ventures is the family office of Ajay Sud and family. We are launching a QSR in Mumbai with an aim to be present Pan India in the next five years. Looking for a candidate to head the central kitchen operations in Navi Mumbai.

Designation : Head Chef

CTC : Rs. 400,000 – 700,000 as per experience

To apply

Please call Ms Deepshikha 09911588790

Or send your resume to


• Experience as a head chef in the hospitality sector, preferably in a central kitchen of a QSR/ Cafe

Key Deliverables of the Role

• The Head Chef supervises and coordinates activities of food preparation, kitchen pantry and storeroom personnel. She/he will coordinate the planning, organizing, training of kitchen staff to achieve objectives in food guest service and guest satisfaction, good quality, cleanliness, and sanitation., along with the following specific responsibilities

• Ensure the efficient operation of food production areas put in charge of by the company and constantly analyze cost and quality of food

• Assure on-going training and that the high standards set by the company are followed.

• Adhere and maintain all SOPs regulations.

• Assure safe, quality food products and complete guest satisfaction.

• Produce and maintain the highest food quality and control for all food products served in all areas, according to the needs and desire of the company.

• Work within his monthly-set food cost budget; develops and implements cost saving measures, adjust food requisitions and control waste.

• Ensure that menus, recipes, methods, pictures and specifications given by the Company are followed exactly.

• Check food outlet, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained commis in all areas in proper uniform.

• Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.

• Optimizing utilization of materials and manpower, thereby maximizing revenue and guest satisfaction;

• Facilitating training and development of Kitchen colleagues.

• Assisting the Company in the supervision of all employees engaged in each particular kitchen

• Regular inspection all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations.

• Daily control of all basis food preparation, individual costs, quality, quantity inventories and portion control.

• Is able to perform a broad range of assignments with efficiency, accuracy, and enthusiasm.

• Contributes to building a positive team spirit and balances team and individual responsibilities

• Identifies and resolves problems in a timely manner.

• Is consistently at work and on time. Ensures work responsibilities are covered when absent

from work; arrives at meeting and appointments on time.

• Able to deal with frequent changes, delays, or unexpected events.

• Shows respect and sensitivity for cultural differences and promotes a harassment-free environment.

• Shares expertise with others. Takes pride in the achievements of others.

• Commits to long hours of work when necessary to reach goals and takes responsibility for own actions.

• Focuses on solving conflict, not blaming. Maintains confidentiality and listens to others without interrupting. Keeps emotions under control.

• Observes safety and security procedures; reports potentially unsafe conditions use equipment and materials properly.

• Monitors staff performance and reporting to the Senior Kitchen Manager.

• Ensures the day-to-day productivity of all kitchen employees and the full completion of scheduled shifts.

• Maintains close control on wastage or overuse of products by any member of the kitchen team, and ensures the correct and tidy storage of all food matter.

• Recommends, monitors, and controls the use, care and cleanliness of all kitchen resources.

• Ensures that good kitchen practices are maintained by example by instruction.

• Trains young and new team members in correct work practices. Provides training for all employees on all aspects of operating procedures

• Conducts performance reviews of the positions reporting to him/ her on time in a fair and balanced manner

• Also ensures that the team’s performance review is conducted on time in a fair and balanced manner

Additional Skills

• Soft Skills - Good Communication Skills and People Management

• Process Management and a structured way of working

• Basic IT skills - Microsoft office Attributes

• Smart and Proactive (High energy levels)

• Task oriented and driven

• Responsibility and commitment towards the purpose of the organisation

• Gritty, eager to learn on the job and off the job

To apply

Please call Ms Deepshikha 09911588790

Or send your resume to

sbe Announces The Launch Of New Luxury Global Lifestyle Hotel Brand – The House Of Originals


New York, NY - sbe, a leading international hospitality group that develops, manages and operates award-winning global hospitality brands, announced at the Berlin Hospitality Conference, the launch of its new luxury global brand, The House of Originals in partnership with Accor. The House of Originals is a luxury collection of properties from sbe featuring a bold spirit that challenges and inspires. sbe is thrilled to launch this new hotel brand collection which will include the Sanderson and St. Martins Lane in London, 10 Karakoy in Istanbul, and the Shore Club in Miami Beach.

The House of Originals combines the best of what sbe has to offer. This new brand will create a community for its guests, predicated on luxury experiences and centered around sbe's iconic culinary and mixology offerings. Further, the support of sbe's partner, Accor, will be critical in establishing the brand internationally by offering sbe's customers and partners access to an unparalleled global distribution and procurement infrastructure.

Sam Nazarian, Founder & CEO of sbe states: "At sbe we are always looking to create memorable experiences. The House of Originals will include our existing incredible destinations, the Sanderson, St Martins Lane, Shore Club and 10 Karaköy and create a community and network of unique global properties. I am proud to partner on this project very closely with the Accor team and Gaurav BHUSHAN, Accor's Head of Global Development who will provide us invaluable support in helping us create a truly international suite of properties."

Gaurav Bhushan, Chief Development Officer Accor states: "The lifestyle market continues to grow rapidly and has one of fastest growth rates in the industry. Accor has had very strong acceleration in the lifestyle sector and now offers the widest portfolio, with 10 brands to be developed internationally from economy to luxury. The House of Originals is the perfect combination of sbe's know-how in entertainment and F&B, and will benefit from Accor's global platform, particularly in terms of distribution, loyalty and network development. With already 5 new hotels in the pipeline and an exciting pipeline underway in key gateway cities such as Dubai, London and Paris, this brand brings a new lifestyle flavor into the Accor portfolio."

The House of Originals is a collection of luxury hotels that are individually special to the city in which each resides. These inspiring properties are recognized as trailblazers, setting a standard of hospitality and experience that makes every hotel iconic in its own right. For every hotel in this collection, there is an undying spirit and promise of originality.

Why Hoteliers Make the Best Life Partners :-)) by Vikram Cotah, COO at GRT Hotels I Operations Expert | Hotel Assets Strategist | Hotel Projects I Hotel Branding I Keynote Speaker

for the full article, click here


Vikram Cotah, COO at GRT Hotels I Operations Expert | Hotel Assets Strategist | Hotel Projects I Hotel Branding I Keynote Speaker

Hoteliers are always WELL GROOMED and presentable in public.

Hoteliers are GREAT listeners

Hoteliers make excellent CONVERSATIONALISTS

Hoteliers are trained to not just  SATISFY but to DELIGHT

Hoteliers know how to SAY SORRY and make up

Hoteliers are the PERSONIFICATION OF POISE under pressure

Hoteliers have CONNECTIONS

Hoteliers can TAKE CARE of you

Hoteliers BELIEVE nothing is impossible

Hoteliers are POSITIVE guys & have a GREAT sense of humor

Hoteliers make GREAT Cooks

Hoteliers throw GREAT parties

Hoteliers know how to organize EXOTIC HOLIDAYS

Hoteliers make GREAT homemakers 


see full article

IHCL has a new business vertical ‘Ama Trails & Stays’

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The Indian Hotels Company Limited (IHCL), the parent company of Taj hotels, announced a foray into the plantation trails and homestay category with a new business vertical called ‘Ama Trails & Stays’, on February 19. IHCL MD and CEO, Puneet Chhatwal, said the company will open branded heritage bungalows and guest houses across the country, starting with eight in Coorg’s coffee estates, and one near Chikmaglur. Ama will also begin operations on two more units in Goa, both in the Candolim area.

Ama is part of IHCL’s five-year business strategy plan laid out earlier, called Aspiration 2022, to ‘restructure, reengineer and reimagine’ the company. IHCL has signed a management contract for the nine heritage bungalows with Tata Coffee in the south, to “leverage Tata Group synergies”.

“Many of these were properties and guest houses owned by various Tata group companies,” he said, speaking at the company’s second Capital Markets Day presentation. “Ama helps us create new value for our guests—and Taj InnerCircle loyalty programme members in particular—at no extra cost. For instance, our general manager in Coorg could be roped in to manage these homestays too.”

Guests will be able to use their loyalty points, and begin bookings from March 1.

These bungalows will have basic amenities, and some might have butler services. “It will be the old definition of a hotel—a home away from home,” he says. “We’re starting with 11 but hope to scale up to 100 such properties by the end of 2020, and wish to attract some non-group bungalows too.”

In the southern bungalows, guests will be able to tour plantations, go birding and play golf.

Chhatwal says that this isn’t an Airbnb or vacation rental model that the group is looking to pursue at the moment. “I would not say our strategies are not driven by Airbnb or others like it—but here was an opportunity to strengthen our loyalty programme and offer something new, and this opportunity didn’t cost us to invest, it was there to come and grab. So we did. We have no plans to get into the timeshare business, but from time to time, we want to create luxury residences like with Taj Wellington Mews, which makes a lot of money. But for now, we have many other things to focus on in our lifecycle at the moment, before we tackle timeshare.”

Chhatwal also said that the company’s business model has shifted to include more management contracts, up from 32 percent in March 2018 to 38 percent currently. They have signed 20 new properties this year, with the highest number of them coming from either end of the spectrum—the high-end Taj brand has seen eight new signings (including ones at Lonavla and Dubai); and seven in the budget Ginger hotel brand. “The next financial year will be about signings as well as openings,” he said. “We will open a minimum of one hotel every month, starting with the Cidade de Goa in April, for which we have won the management contract. Something has to go dramatically wrong for that not to happen.”

When Chhatwal took over as CEO 16 months ago, he reversed the group’s plan to brand all group hotels as ‘Taj’, part of a large rollout branding strategy called ‘Tajness’.

“When I looked at the brandscape, I saw so many possible businesses in their own right—Vivanta, Ginger and so on,” he said. “We’re working on their holistic potential and how to unlock each of their value.”

Additionally, IHCL is also working on building individual businesses of its in-hotel brands, such as its famed restaurant brands, the exclusive members-only Chambers, and their craft store, Khazana. “These haven’t changed much in decades and need a rethink. We will change the value proposition so that they are great businesses in themselves, and can create value even outside of the hotels,” he said.

New Executive Positions

Eclat invites applications for: 

1. General Manager - Nanital

2. Front Office Manager - Maldives

3. Executive Sous Chef - Malfoves

 *maldives recruitment is a paid career service. 


please send your updated profile to along with your professional pic, and current salary.