We can give you many reasons
why you should be with us.

We can give you many more reasons why you would belong.

We have always been on the lookout for best talents.Our mission and vision statement depict our core philosophy and we have always looked forward to our team to bring them into reality.

We believe in nurture and nature, that’s why we have succeeded so far. Wouldn’t you want to be a part of our noble vision?

Have a look at the opportunities available and send in your profile if you think you reciprocate our passion.

Open Positions

Department: F&B Production
Experience: 6-10 Years
Salary Range: As per Industrial Standards

Job Responsibility

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the restaurant.

  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Sous Chef.
  • Responsible to supervise junior chefs or commis.
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for the proper handling of all food products at the right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective inter-departmental working relationships.
  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Personally responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.
  • Consults daily with Sous Chef and Executive Chef on the daily requirements, functions and also about any last minute events.

Department: F&B Production
Experience: 9-12 Years
Salary Range: As per Industrial Standards

Job Responsibility

  • Leads kitchen team in Executive Chef’s absence
  • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
  • Oversees and organizes kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Hires and trains new kitchen employees to restaurant and kitchen standards
  • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Works with Head Chef to maintain kitchen organization, staff ability, and training opportunities
  • Verifies that food storage units all meet standards and are consistently well-managed
  • Assists Head Chef with menu creation
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Department: F&B Service
Experience: 4-7 Years
Salary Range: As per Industrial Standards

Job Responsibility

  • Check the Manager’s log book for any kind of communication from previous shift & sign it.
  • Check the hard copy of cash handover book, log book and accounts log & sign it.
  • Checking banking and petty cash related documents.
  • Making sure all the work stations are neatly cleaned & well arranged for operations.
  • Taking the team briefing & informing them about day’s target.
  • Make sure to follow all brand standards and processes.
  • Check the grooming standards of staff present in the store.
  • Keeping a track on daily sales and monitoring the stores target.
  • Needs to prepare roster for the staff and get approval from Duty Manager.
  • Ensure the regular cleaning of machines is done on time.
  • Reports to be prepared and sent to all concerned HOD’s.
  • Keep track on the paper and packaging stock.
  • Daily physical inventory to be crosschecked with system sales.
  • Keep track on FIFO and expiry of food items.
  • Check food quality and temperatures throughout the day to maintain health and safety regulations.
  • Interacting with the guest & taking their feedback about the product & service.
  • Responsible in handling customer complaints in concerned shift and should inform the Duty Manager about the same.
  • Needs to help the Duty Manager in taking monthly Inventory.
  • Regular interval check on all the stores on concerned shift.
  • Help Duty Manager in achieving Store targets.
  • Maintain all food safety and HACCP standards.

Send in your resumes to hrd@foodstopdiner.com 
Please mention the position you wish to apply for in the subject line.


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Life is beautiful at FSD

We value our staff more than anything else. For this reason, we have always thrived to make their time with us enjoyable. To say the least, we understand that all work and no fun makes everyone dull boys and girls.