Job Overview:
We are seeking an experienced and trustworthy Cashier to join our restaurant team in Mumbai. The ideal candidate should have a strong background in handling restaurant billing operations, excellent customer service skills, and a keen eye for accuracy.
Key Responsibilities:
Requirements:
Benefits:
Interested candidates can apply by emailing their CV to [contact@bistrobrain.com] or visiting us in person.
Job Overview –
We are hiring a dedicated and performance-driven Restaurant Manager to oversee day-to-day operations at our restaurant in Mumbai. The ideal candidate should have strong leadership skills, operational knowledge, and a passion for delivering excellent customer service.
Key Responsibilities –
Requirements:
Contract Terms & Benefits:
To Apply –
Send your updated resume to contact@bistrobrain.com or visit us in person for a walk-in interview.
We are seeking skilled and dedicated Commis I Candidates to join our kitchen teams across Thane West, Mahim, Goregaon West, Ambarnath, Fort, Mumbai. The ideal candidates should have good culinary knowledge, hands-on experience in food preparation and production and the ability to maintain food quality, hygiene and kitchen standards.
– Prepare and produce food items in the assigned kitchen section according to standardized recipe cards and quality specifications.
– Monitor stock levels, raise requisitions and ensure adequate availability of ingredients for daily operations.
– Maintain consistency in portion sizes, food quality, presentation and preparation methods.
– Minimize food wastage and control ingredient usage to maintain food costs within budget.
– Supervise and guide Commis II, Commis III and kitchen trainees in the assigned section.
– Maintain high standards of hygiene, food safety, sanitation and kitchen cleanliness.
– Train junior kitchen staff in food preparation techniques, recipes, and kitchen procedures.
– Follow kitchen standard operating procedures (SOPs) and instructions provided by senior chefs.
– Ensure proper storage, labelling, and rotation of ingredients using FIFO (First In, First Out) practices.
– Maintain discipline, teamwork and efficiency during daily kitchen operations.
– Minimum 2 years of prior kitchen experience, preferably in the restaurant or hospitality sector.
– Good knowledge of food preparation techniques, cooking methods and kitchen operations.
– Ability to follow standardized recipes, portion control and quality specifications.
– Understanding of food hygiene, safety, sanitation and proper food storage practices.
– Basic knowledge of inventory management, stock requisition and food cost control.
– Ability to work effectively in a fast-paced kitchen environment.
– Strong teamwork, communication and time-management skills.
– Honest, reliable, disciplined and enthusiastic, with a willingness to learn and grow.
– Flexibility to work during weekends, evenings and peak business hours.
– Fixed salary of *₹20,000 per month*.
– Supportive work environment.
– Opportunities to develop culinary skills and grow within the kitchen team.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
Cuisine – Continental, Indian, Chinese, Bakery, Pizza.
We are looking for hardworking and enthusiastic Commis II Candidates to join our kitchen team in Goregaon West, Fort, Mumbai. The ideal candidates should have practical experience in kitchen operations, a good understanding of food preparation, and the ability to support senior chefs in delivering consistent food quality. Candidates should be eager to learn, follow kitchen standards, and contribute to smooth and efficient daily operations.
– Assist senior chefs and Commis I in preparing and cooking food items as per standardized recipes and kitchen guidelines.
– Carry out mise en place, including cutting, chopping, portioning, marinating, and other preparation tasks required for the assigned section.
– Ensure ingredients are prepared in the correct quantities and according to the required quality standards.
– Support stock management by checking ingredient availability and informing senior chefs about replenishment requirements.
– Follow portion control guidelines and minimize food wastage during preparation and service.
– Maintain cleanliness and organization of workstations, kitchen equipment, utensils, and storage areas.
– Adhere to food safety, personal hygiene, sanitation, and safe food-handling practices.
– Store, label, and rotate ingredients correctly by following FIFO (First In, First Out) procedures.
– Follow kitchen SOPs, recipe specifications, and instructions given by senior kitchen staff.
– Coordinate with team members to ensure timely preparation and smooth kitchen service.
– Assist in receiving, checking, and storing kitchen supplies whenever required.
– Demonstrate a positive attitude, discipline, and willingness to learn new culinary techniques.
– Prior kitchen experience, preferably in a restaurant, café or hospitality establishment.
– Basic to intermediate knowledge of food preparation techniques and kitchen operations.
– Familiarity with mise en place, ingredient handling and basic cooking methods.
– Understanding of portion control, recipe adherence and food quality standards.
– Knowledge of kitchen hygiene, sanitation, food safety and proper storage practices.
– Ability to maintain an organized workstation and work efficiently under pressure.
– Good teamwork, communication and time-management skills.
– Honest, punctual, responsible and willing to learn from senior chefs.
– Ability to work flexible shifts, including weekends, evenings and peak business hours.
– Fixed salary of ₹17,000 per month.
– Supportive and professional work environment.
– Opportunities to improve culinary skills and progress to higher kitchen positions.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
Cuisine – Continental, Bakery.
We are looking for a skilled and responsible “Chef de Partie (CDP) to join our kitchen teams across Goregaon West, Thane West and Mahim, Fort, Mumbai. The ideal candidate should have strong culinary skills, hands-on experience in managing a kitchen section, and the ability to maintain food quality, consistency, and operational efficiency. The candidate will be responsible for overseeing daily production, guiding junior kitchen staff, and ensuring that all dishes are prepared according to standardized recipes and established kitchen standards.
– Take charge of the assigned kitchen section and ensure smooth day-to-day operations.
– Prepare and supervise the production of food items according to standardized recipes, portion sizes, and quality specifications.
– Plan and execute daily mise en place to ensure readiness for service.
– Monitor ingredient availability, raise stock requisitions, and maintain adequate inventory for the assigned section.
– Ensure proper portion control, minimize food wastage, and manage ingredient usage to maintain food costs within budget.
– Supervise, coordinate, and guide Commis I, Commis II, Commis III, and trainees working in the section.
– Train junior team members in cooking techniques, preparation methods, recipe execution, and kitchen procedures.
– Maintain consistency in taste, presentation, temperature, and overall food quality.
– Ensure proper storage, labelling, and rotation of ingredients by following FIFO (First In, First Out) procedures.
– Maintain high standards of food safety, personal hygiene, sanitation, and cleanliness across the section.
– Ensure kitchen equipment, utensils, and workstations are properly maintained and cleaned.
– Coordinate with the Head Chef, Sous Chef, and other kitchen sections to ensure timely order execution and smooth service.
– Follow kitchen SOPs and ensure compliance with operational and quality standards.
– Maintain discipline, teamwork, and productivity while handling peak-hour operations.
– Prior experience as a Chef de Partie or in a similar senior kitchen role, preferably in a restaurant, café, or hospitality establishment.
– Strong knowledge of cooking techniques, food preparation, and kitchen operations.
– Ability to manage an assigned kitchen section independently.
– Good understanding of standardized recipes, portion control, food quality, and presentation.
– Knowledge of inventory management, stock requisition, food cost control, and wastage management.
– Experience in supervising and training junior kitchen staff.
– Thorough understanding of food hygiene, sanitation, food safety, and ingredient storage practices.
– Strong leadership, communication, coordination, and time-management skills.
– Ability to work efficiently in a fast-paced kitchen environment.
– Responsible, disciplined, organized, and committed to maintaining high culinary standards.
– Flexibility to work during weekends, evenings, and peak business hours.
– Fixed salary of *₹25,000 per month*.
– Supportive and professional work environment.
– Opportunities to strengthen culinary leadership skills and grow into higher kitchen management positions.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
Cuisine – Continental, Indian, Chinese, Bakery, Pizza
We are seeking an experienced and dedicated Senior Chef de Partie (Sr. CDP) to join our kitchen team in Goregaon West, Fort, Mumbai. The ideal candidate should have strong culinary expertise, excellent section management skills, and the ability to lead kitchen staff while maintaining high standards of food quality, consistency, and hygiene. The candidate will oversee daily kitchen production, coordinate with senior chefs, manage inventory and food costs, and ensure efficient kitchen operations during service.
– Independently manage the assigned kitchen section and ensure efficient daily operations.
– Supervise and execute food preparation and production according to standardized recipes, portion specifications, and quality standards.
– Plan and organize daily mise en place to ensure smooth and timely service.
– Monitor stock levels, prepare requisitions, and ensure the availability of ingredients required for daily production.
– Control food costs, portion sizes, and ingredient usage while minimizing wastage and maintaining quality.
– Lead, supervise, and coordinate the work of CDPs, Commis I, Commis II, Commis III, and kitchen trainees as required.
– Train, mentor, and develop junior kitchen staff in culinary techniques, recipe execution, hygiene, and operational procedures.
– Ensure consistency in taste, texture, presentation, and serving temperatures across all food items.
– Monitor inventory rotation, proper labelling, and storage of ingredients by following FIFO (First In, First Out) procedures.
– Ensure strict compliance with food safety, personal hygiene, sanitation, and kitchen cleanliness standards.
– Check the condition, cleanliness, and proper use of kitchen equipment, utensils, and workstations.
– Coordinate with the Head Chef, Sous Chef, and other kitchen sections to manage service requirements and resolve operational issues.
– Support menu execution, recipe standardization, and improvements in kitchen productivity.
– Ensure adherence to kitchen SOPs, quality control procedures, and operational guidelines.
– Maintain discipline, teamwork, and effective communication within the kitchen brigade.
– Monitor kitchen performance during peak hours and ensure orders are completed accurately and on time.
– Prior experience as a Senior CDP, CDP, or in a similar supervisory kitchen role, preferably in a restaurant, café, or hospitality establishment.
– Strong knowledge of culinary techniques, food preparation methods, and professional kitchen operations.
– Ability to independently manage a kitchen section and oversee high-volume service.
– Excellent understanding of standardized recipes, portion control, food presentation, and quality consistency.
– Knowledge of inventory management, stock requisition, food cost control, and wastage reduction.
– Proven ability to supervise, train, and motivate junior kitchen team members.
– Strong understanding of food hygiene, sanitation, food safety, and ingredient storage practices.
– Good leadership, communication, problem-solving, and time-management skills.
– Ability to work under pressure while maintaining quality and operational efficiency.
– Responsible, disciplined, organized, and committed to maintaining professional kitchen standards.
– Flexibility to work during weekends, evenings, and peak business hours.
– Fixed salary of ₹40,000 per month.
– Supportive and professional work environment.
– Opportunities to take on greater kitchen responsibilities and progress into senior kitchen management roles.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
Cuisine – Continental, Indian, Chinese, Bakery, Pizza
We are looking for a skilled and enthusiastic Demi Chef de Partie (DCDP) to join our kitchen team in Ambarnath, Mumbai. The ideal candidate should have hands-on experience in food preparation, a good understanding of kitchen operations, and the ability to support the Chef de Partie and senior chefs in managing daily kitchen activities. Candidates with knowledge of Indian and Chinese cuisines will be preferred. The role requires a commitment to food quality, consistency, hygiene, and efficient kitchen operations.
– Assist the Chef de Partie and senior chefs in managing daily kitchen operations and food production.
– Prepare and cook dishes from Indian and Chinese cuisines according to standardized recipes and quality specifications.
– Complete daily mise en place, including cutting, chopping, marinating, portioning, and preparing ingredients for service.
– Ensure consistency in taste, portion sizes, presentation, and food quality.
– Monitor ingredient availability and inform senior chefs about stock requirements and replenishment.
– Follow portion control guidelines and minimize food wastage to support food cost management.
– Maintain proper storage, labelling, and rotation of ingredients using FIFO (First In, First Out) procedures.
– Assist in supervising and guiding Commis I, Commis II, Commis III, and kitchen trainees whenever required.
– Maintain cleanliness and organization of kitchen workstations, equipment, utensils, and storage areas.
– Follow food safety, personal hygiene, sanitation, and safe food-handling practices.
– Ensure timely preparation and coordination with other kitchen sections during service.
– Follow kitchen SOPs, recipe cards, and instructions provided by senior chefs.
– Assist with receiving, checking, and storing kitchen supplies as required.
– Maintain discipline, teamwork and productivity during regular and peak-hour operations.
– Prior experience in a professional kitchen, preferably in a restaurant, hotel, or hospitality establishment.
– Good knowledge of Indian and Chinese cuisines, including preparation techniques and cooking methods.
– Familiarity with mise en place, ingredient handling and standardized recipes.
– Understanding of portion control, food quality, presentation, and consistency.
– Basic knowledge of stock handling, inventory management and food wastage control.
– Strong understanding of kitchen hygiene, sanitation, food safety and proper storage practices.
– Ability to work effectively in a fast-paced kitchen environment.
– Good teamwork, communication, and time-management skills.
– Responsible, disciplined, punctual and willing to learn and develop culinary skills.
– Flexibility to work during weekends, evenings and peak business hours.
– Fixed salary of ₹23,000 per month.
– Supportive and professional work environment.
– Opportunities to enhance culinary expertise and progress to higher kitchen positions.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
Cuisine – Indian, Chinese
We are looking for hardworking and enthusiastic Commis III Candidates to join our kitchen teams across Thane West and Ambarnath, Mumbai Metropolitan Region. The ideal candidates should have a basic understanding of kitchen operations, an interest in culinary skills, and the willingness to learn from senior chefs. The role involves assisting with food preparation, maintaining kitchen cleanliness, following standardized recipes, and supporting the team in delivering consistent food quality and smooth daily operations.
– Assist senior chefs and other kitchen staff with daily food preparation and production.
– Perform basic mise en place activities, including washing, peeling, cutting, chopping, and portioning ingredients.
– Prepare ingredients and basic food items according to instructions and standardized recipe cards.
– Follow preparation methods, portion sizes, and quality standards specified by senior chefs.
– Ensure ingredients are handled carefully and report any shortages or quality issues to the supervisor.
– Assist with receiving, checking, and storing kitchen supplies whenever required.
– Follow FIFO (First In, First Out) procedures for ingredient storage and rotation.
– Maintain cleanliness and organization of kitchen workstations, utensils, equipment, and storage areas.
– Follow personal hygiene, food safety, sanitation, and safe food-handling practices.
– Support senior kitchen staff during food preparation and peak service hours.
– Ensure proper handling and storage of raw and prepared ingredients to maintain freshness and quality.
– Minimize food wastage by using ingredients carefully and following portioning instructions.
– Follow kitchen SOPs, instructions, and daily work schedules provided by senior chefs.
– Coordinate with other kitchen team members to ensure smooth and timely operations.
– Demonstrate discipline, punctuality, teamwork, and a willingness to learn new cooking techniques.
– Prior kitchen experience or basic exposure to food preparation, preferably in a restaurant, café, or hospitality establishment.
– Basic knowledge of ingredient preparation, cutting techniques, and kitchen operations.
– Willingness to learn cooking methods and food preparation techniques across *Indian, Chinese, and Continental cuisines*.
– Ability to follow standardized recipes, portion specifications, and food quality standards.
– Understanding of kitchen cleanliness, personal hygiene, and food safety practices.
– Ability to follow instructions and work under the guidance of senior chefs.
– Basic awareness of ingredient storage, stock handling, and FIFO procedures.
– Ability to work efficiently in a fast-paced kitchen environment.
– Good teamwork, communication, and time-management skills.
– Honest, punctual, responsible, and eager to develop culinary skills.
– Flexibility to work during weekends, evenings, and peak business hours.
– Fixed salary of *₹13,000 per month*.
– Supportive and professional work environment.
– Opportunity to learn practical culinary skills and grow into higher kitchen positions.
Interested candidates can apply by emailing their CV to **contact@bistrobrain.com* or visiting us in person.
Cuisine – Indian, Chinese, Continental
We are seeking an experienced, creative and results-driven Head Chef to lead our kitchen team in Fort, Mumbai. The ideal candidate should have strong culinary expertise, proven leadership abilities and experience managing kitchen operations, menu execution, food costs and staff performance. The candidate will be responsible for maintaining high standards of food quality, consistency, hygiene and operational efficiency while ensuring a smooth and productive kitchen environment.
– Oversee and manage all daily kitchen operations, ensuring smooth workflow and timely food preparation and service.
– Lead, supervise, and coordinate the kitchen team, including Sous Chefs, CDPs, DCDPs, Commis, and kitchen trainees.
– Plan, organize, and supervise food production according to standardized recipes, portion specifications, and quality standards.
– Ensure consistency in taste, presentation, portion sizes, and overall food quality across all menu items.
– Develop, review, and improve menus in coordination with management, considering customer preferences, ingredient availability, and food costs.
– Standardize recipes, maintain recipe cards, and establish preparation and presentation guidelines for the kitchen team.
– Monitor food costs, portion control, inventory levels, and ingredient usage to minimize wastage and maintain profitability.
– Plan ingredient requirements, approve stock requisitions, and ensure adequate availability of kitchen supplies.
– Manage supplier coordination, ingredient quality checks, and the proper receiving and storage of raw materials.
– Ensure proper labelling, storage, and rotation of ingredients by following FIFO (First In, First Out) procedures.
– Implement and maintain strict standards of food safety, personal hygiene, sanitation, and kitchen cleanliness.
– Train, mentor, and evaluate kitchen staff to improve culinary skills, productivity, discipline, and teamwork.
– Prepare staff schedules, allocate responsibilities, and ensure adequate kitchen staffing during operating hours.
– Monitor kitchen performance during peak hours and ensure timely and accurate order execution.
– Ensure proper maintenance, cleanliness, and safe operation of kitchen equipment and utensils.
– Establish and enforce kitchen SOPs, quality control procedures, and operational guidelines.
– Coordinate with the restaurant manager, service team, and management to address operational challenges and improve customer satisfaction.
– Monitor customer feedback and implement improvements in food quality, presentation, and service efficiency.
– Maintain kitchen records related to inventory, wastage, food costs, staff performance, and daily production.
– Proven experience as a Head Chef, Executive Chef, or in a senior kitchen management position, preferably in a restaurant, café, hotel, or hospitality establishment.
– Strong culinary knowledge and expertise in food preparation, cooking techniques, and kitchen management.
– Demonstrated ability to lead, supervise, and motivate a diverse kitchen team.
– Excellent understanding of menu planning, recipe standardization, portion control, and food presentation.
– Strong knowledge of food costing, inventory management, purchasing, and wastage control.
– Thorough understanding of food safety, hygiene, sanitation, and proper ingredient storage practices.
– Ability to manage kitchen budgets, maintain operational efficiency, and support profitability targets.
– Experience in staff training, scheduling, performance monitoring, and kitchen discipline.
– Strong organizational, communication, leadership, and problem-solving skills.
– Ability to make decisions under pressure and manage high-volume kitchen operations.
– A proactive, professional, and quality-focused approach to kitchen management.
– Flexibility to work during weekends, evenings, holidays, and peak business hours.
– Fixed salary of ₹50,000 per month.
– Opportunity to lead and develop a professional kitchen team.
– Supportive work environment with opportunities for career growth and greater operational responsibility.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
We are looking for hardworking, responsible and detail-oriented “Housekeeping Staff” to join our teams across Thane West, Goregaon West and Ambarnath, Mumbai Metropolitan Region. The ideal candidates should be committed to maintaining cleanliness, hygiene and sanitation across the restaurant premises. The role involves ensuring that dining areas, kitchen surroundings, washrooms and other designated spaces remain clean, organized and presentable throughout operating hours.
– Maintain cleanliness and hygiene across the restaurant, including dining areas, washrooms, entrance areas and designated back-of-house spaces.
– Clean and sanitize tables, chairs, floors, doors, windows, and other frequently used surfaces.
– Ensure washrooms are cleaned regularly and stocked with necessary supplies such as handwash, tissue paper, and other consumables.
– Assist in maintaining the cleanliness of kitchen surroundings, staff areas, storage spaces, and service stations as assigned.
– Collect and dispose of garbage regularly, following proper waste segregation and disposal procedures.
– Ensure cleaning materials, equipment, and housekeeping supplies are used correctly and stored safely.
– Refill housekeeping supplies and inform the supervisor about low stock or replenishment requirements.
– Follow cleaning schedules and maintain hygiene standards throughout the day, especially during peak operating hours.
– Respond promptly to spills, stains, and other cleaning requirements to maintain a safe environment for guests and staff.
– Follow proper sanitation procedures and use cleaning chemicals safely according to instructions.
– Ensure the restaurant premises remain neat, organized, and free from unpleasant odours.
– Report maintenance issues, damaged fixtures, leaks, or other safety concerns to the supervisor.
– Assist with opening and closing cleaning activities as required.
– Coordinate with restaurant service and kitchen teams to ensure smooth daily operations.
– Follow management instructions, workplace hygiene standards, and established housekeeping procedures.
– Maintain punctuality, discipline, and a professional attitude while performing daily duties.
– Prior housekeeping or cleaning experience is preferred, preferably in a restaurant, hotel, café, or commercial establishment.
– Basic knowledge of cleaning methods, sanitation, and hygiene practices.
– Understanding of safe handling and storage of cleaning chemicals and equipment.
– Ability to maintain cleanliness in a fast-paced restaurant environment.
– Physically fit and capable of performing routine cleaning tasks throughout the shift.
– Good time-management skills and attention to detail.
– Honest, reliable, punctual, and disciplined.
– Ability to follow instructions and work effectively as part of a team.
– Willingness to work flexible shifts, including weekends, evenings, and holidays.
– Fixed salary of ₹14,000 per month.
– Supportive work environment.
– Opportunity to work with a professional restaurant team.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
We are looking for a skilled, enthusiastic and customer-focused “Barista” to join our café teams across Mahim and Goregaon West, Mumbai. The ideal candidate should have a good understanding of coffee preparation, beverage-making techniques and café operations. The candidate will be responsible for preparing high-quality coffee and other beverages, maintaining consistency in taste and presentation and ensuring an excellent customer experience while following hygiene and operational standards.
– Prepare and serve a variety of hot and cold beverages, including espresso, cappuccino, latte, americano, cold coffee and specialty drinks.
– Operate espresso machines, coffee grinders, blenders, and other beverage preparation equipment efficiently.
– Demonstrate good knowledge of coffee beans, grind settings, extraction techniques, milk steaming, and latte art.
– Follow standardized recipes, measurements, and preparation procedures to maintain beverage quality and consistency.
– Prepare specialty coffees, mocktails, coolers, and other café beverages as per the menu and customer requirements.
– Ensure beverages are served with the correct presentation, temperature, and portion sizes.
– Maintain cleanliness and organization of the coffee counter, beverage station, equipment, and surrounding work areas.
– Monitor coffee beans, milk, syrups, sauces, garnishes, and other beverage ingredients, ensuring adequate stock availability.
– Inform the supervisor about stock shortages and assist with inventory checks and replenishment.
– Follow FIFO (First In, First Out) procedures for ingredient storage, labelling, and rotation.
– Handle customer orders professionally and provide recommendations on coffee and beverage selections.
– Coordinate with the cashier and service team to ensure accurate orders and timely beverage service.
– Minimize ingredient wastage and follow portion control guidelines.
– Clean and maintain coffee machines, grinders, steam wands, and other equipment according to established procedures.
– Follow food safety, personal hygiene, sanitation, and beverage-handling standards.
– Support the team during peak hours and contribute to smooth café operations.
– Prior experience as a Barista or in a similar beverage preparation role, preferably in a café, restaurant or hospitality establishment.
– Good knowledge of espresso-based beverages and coffee preparation techniques.
– Familiarity with espresso machines, grinders, milk steaming, and basic latte art.
– Understanding of beverage recipes, measurements, presentation and quality consistency.
– Knowledge of basic inventory management, ingredient storage, and portion control.
– Strong customer service and communication skills.
– Ability to work efficiently in a fast-paced café environment.
– Attention to detail, cleanliness, and commitment to maintaining beverage standards.
– Friendly, presentable, responsible, and enthusiastic attitude.
– Flexibility to work during weekends, evenings, and peak business hours.
– Fixed salary of ₹20,000 per month.
– Supportive and professional work environment.
– Opportunities to enhance coffee-making skills and grow within the café team.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
We are looking for an experienced, skilled and customer-focused “Senior Barista (Sr. Barista)” to join our café team in Goregaon West, Mumbai. The ideal candidate should have strong knowledge of specialty coffee, advanced beverage preparation techniques and hands-on experience managing café beverage operations. The candidate will be responsible for maintaining beverage quality, supervising barista activities, managing stock, training junior team members and ensuring an excellent customer experience.
– Prepare and oversee the preparation of a wide range of hot and cold beverages, including espresso, cappuccino, latte, americano, cold coffee and specialty coffee.
– Demonstrate advanced knowledge of coffee beans, grind settings, espresso extraction, milk texturing and latte art.
– Operate, calibrate, and maintain espresso machines, grinders, blenders, and other beverage preparation equipment.
– Ensure all beverages are prepared according to standardized recipes, measurements, presentation guidelines, and quality specifications.
– Develop and execute specialty beverages, seasonal drinks, signature coffees, and other menu offerings in coordination with management.
– Supervise and coordinate the daily activities of baristas and other beverage station staff.
– Train junior baristas in coffee preparation, machine operation, beverage presentation, customer service and hygiene practices.
– Monitor beverage quality and ensure consistency in taste, temperature, texture, and presentation.
– Manage coffee beans, milk, syrups, sauces, garnishes, and other beverage ingredients to maintain adequate stock levels.
– Conduct regular inventory checks, raise stock requisitions, and coordinate replenishment requirements with the supervisor.
– Follow FIFO (First In, First Out) procedures for ingredient storage, labelling, and rotation.
– Monitor portion control and ingredient usage to minimize wastage and maintain beverage costs within budget.
– Maintain cleanliness, organization, and hygiene of the coffee counter, beverage station, equipment and storage areas.
– Ensure proper cleaning, routine maintenance, and safe operation of coffee machines and grinders.
– Interact professionally with customers, recommend suitable beverages, and handle beverage-related queries or complaints.
– Coordinate with the cashier, service team, and kitchen staff to ensure timely and accurate order execution.
– Follow food safety, personal hygiene, sanitation, and standard operating procedures.
– Ensure smooth beverage operations during peak hours while maintaining service quality and team efficiency.
– Prior experience as a Senior Barista or Barista in a specialty café, restaurant, or hospitality establishment.
– Strong knowledge of specialty coffee, espresso-based beverages, coffee extraction, and milk steaming techniques.
– Proficiency in espresso machine calibration, grinder adjustment, and basic latte art.
– Understanding of beverage recipe standardization, portion control, presentation, and quality consistency.
– Experience in supervising, training, and guiding junior baristas.
– Knowledge of inventory management, stock requisition, ingredient storage, and beverage cost control.
– Ability to maintain and troubleshoot basic coffee equipment issues.
– Excellent customer service, communication, leadership, and coordination skills.
– Strong attention to detail and commitment to maintaining high beverage standards.
– Ability to work effectively in a fast-paced café environment.
– Responsible, organized, and proactive approach to daily operations.
– Flexibility to work during weekends, evenings, and peak business hours.
– Fixed salary of ₹30,000 per month.
– Supportive and professional work environment.
– Opportunities to lead beverage operations, train team members and grow into higher café management roles.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
We are looking for a skilled, energetic, and customer-focused “Bartender” to join our team in Ambarnath, Mumbai Metropolitan Region. The ideal candidate should have knowledge of beverage preparation, mocktails, cocktails and bar operations, along with the ability to deliver excellent customer service. The candidate will be responsible for preparing beverages according to standardized recipes, maintaining bar cleanliness, managing beverage inventory and ensuring smooth and efficient bar operations.
– Prepare and serve a variety of beverages, including mocktails, cocktails, coolers, fresh juices and other specialty drinks as per the menu.
– Follow standardized recipes, measurements, and preparation techniques to maintain consistency in taste, quality and presentation.
– Demonstrate knowledge of beverage ingredients, syrups, mixers, garnishes, and appropriate glassware.
– Set up and organize the bar counter before service, ensuring all ingredients, equipment and supplies are readily available.
– Operate and maintain blenders, shakers, juicers, ice machines, and other beverage preparation equipment.
– Maintain cleanliness and hygiene of the bar counter, workstations, equipment, utensils and storage areas.
– Monitor stock levels of beverages, syrups, mixers, garnishes, and other bar supplies.
– Assist with inventory checks, stock requisitions, and replenishment of beverage ingredients.
– Follow FIFO (First In, First Out) procedures for proper storage, labelling, and rotation of ingredients.
– Maintain portion control and minimize ingredient wastage during beverage preparation.
– Interact professionally with customers, understand their preferences, and recommend suitable beverages.
– Coordinate with the service team, cashier, and kitchen staff to ensure timely and accurate order execution.
– Ensure beverages are served at the correct temperature with appropriate presentation and garnishing.
– Follow food safety, personal hygiene, sanitation, and safe beverage-handling practices.
– Assist in developing new mocktails, signature beverages, and seasonal drink offerings in coordination with management.
– Ensure all bar equipment and supplies are handled safely and maintained in good working condition.
– Support smooth bar operations during peak hours while maintaining service quality and efficiency.
– Prior experience as a Bartender or in a similar beverage preparation role, preferably in a restaurant, café, bar or hospitality establishment.
– Good knowledge of mocktails, cocktails, coolers, and other beverage preparation techniques.
– Understanding of beverage recipes, measurements, mixing methods, garnishing, and presentation.
– Familiarity with bar equipment, glassware, mixers, syrups, and beverage ingredients.
– Basic knowledge of inventory management, stock handling, and portion control.
– Strong customer service and communication skills.
– Ability to maintain cleanliness, organization, and hygiene at the bar counter.
– Good teamwork, time-management, and multitasking skills.
– Honest, responsible, well-groomed, and professional in conduct.
– Ability to work efficiently in a fast-paced environment.
– Flexibility to work during weekends, evenings and peak business hours.
– Fixed salary of ₹18,000 per month.
– Supportive and professional work environment.
– Opportunities to enhance beverage preparation skills and grow within the hospitality team.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
We are looking for a responsible, organized, and customer-focused “Cashier Cum Manager” to join our restaurant teams across Mahim and Thane West, Mumbai. The ideal candidate should have experience in restaurant billing operations, cash handling, customer service and day-to-day outlet management. The candidate will be responsible for managing billing transactions, maintaining financial records, coordinating with kitchen and service teams, supervising daily operations and ensuring a smooth customer experience.
– Manage all customer billing and payment transactions accurately using the restaurant POS system.
– Handle cash, UPI, card payments, and other accepted payment methods while ensuring billing accuracy.
– Generate bills and receipts and assist customers with billing queries, refunds and payment-related concerns.
– Maintain daily sales records, cash reports, and payment reconciliation.
– Ensure proper cash management and accurate end-of-day settlement of sales.
– Supervise daily restaurant operations and ensure smooth coordination between the kitchen, service team and management.
– Monitor staff attendance, grooming, punctuality, and discipline.
– Coordinate with kitchen and service staff to ensure timely order processing and customer satisfaction.
– Handle customer feedback, resolve complaints professionally, and maintain positive customer relationships.
– Monitor inventory and stock availability in coordination with the kitchen and store team.
– Ensure adherence to restaurant SOPs, service standards, and operational procedures.
– Monitor cleanliness, organization, and presentation of the billing counter and guest-facing areas.
– Prepare and share daily sales reports, expense records, and other operational updates with management.
– Assist in staff scheduling, task allocation, and monitoring team performance.
– Ensure accurate recording of discounts, complimentary items, cancellations, and refunds as per company policy.
– Support sales improvement initiatives and help maintain efficient outlet operations.
– Maintain honesty, confidentiality, and accountability while handling cash, billing records and business information.
– Prior experience as a Cashier, Restaurant Supervisor, Outlet Manager, or in a similar hospitality role.
– Experience in restaurant billing operations and proficiency in POS systems.
– Good knowledge of cash handling, UPI and card payments, daily sales reporting, and cash reconciliation.
– Strong numerical, organizational, and communication skills.
– Ability to supervise staff and coordinate daily restaurant operations.
– Good customer service skills and the ability to handle customer complaints professionally.
– Basic understanding of inventory control, expense monitoring, and restaurant operating procedures.
– Strong attention to detail and accuracy in billing and financial records.
– Honest, reliable, disciplined, and capable of handling responsibilities independently.
– Ability to multitask and make decisions in a fast-paced restaurant environment.
– Flexibility to work during weekends, evenings, and peak business hours.
– Fixed salary of ₹22,000 per month.
– Supportive and professional work environment.
– Opportunities to develop management skills and grow into higher restaurant management positions.
Interested candidates can apply by emailing their CV to Contact@bistrobrain.com or visiting us in person.
We are looking for enthusiastic, service-oriented and well-presented “Stewards” to join our restaurant team. The ideal candidates should be passionate about guest service, attentive to detail and capable of maintaining high standards of hospitality, cleanliness and service efficiency.
– Welcome guests warmly and assist them with seating.
– Present menus and assist guests with basic menu-related queries.
– Take food and beverage orders accurately and communicate them to the kitchen or beverage counter.
– Serve food and beverages promptly and professionally.
– Ensure tables are properly set, clean, and ready for the next guests.
– Maintain cleanliness and hygiene in the dining area, service stations and guest areas.
– Coordinate with kitchen, barista, cashier, and management teams to ensure smooth service.
– Handle guest requests and complaints politely and escalate issues to the manager when required.
– Follow standard operating procedures for food service, hygiene and guest interaction.
– Assist with clearing tables, replenishing service supplies and maintaining service equipment.
– Support the team during busy service hours and ensure a positive guest experience.
– Prior experience in restaurant service or hospitality is preferred.
– Good communication and interpersonal skills.
– Pleasant personality with a professional and presentable appearance.
– Ability to work in a fast-paced restaurant environment.
– Strong teamwork, punctuality, and customer-service orientation.
– Basic knowledge of food service etiquette and hygiene standards.
– Willingness to work in shifts, including weekends and holidays.
– Competitive salary based on experience and skills.
– Opportunity to learn and grow in the hospitality industry.
– Supportive team environment.
– Career growth opportunities within restaurant operations.
Interested candidates can apply by emailing their updated resume to Contact@bistrobrain.com or by visiting us in person for an interview.
We are looking for an experienced and result-oriented “Restaurant Manager” to oversee daily restaurant operations, lead the team, and ensure excellent customer service. The ideal candidate should have strong leadership, communication and operational management skills, with the ability to maintain service standards, manage costs and drive overall business performance.
– Oversee daily restaurant operations to ensure smooth and efficient functioning.
– Manage and supervise front-of-house staff, including stewards, cashiers, and other service team members.
– Ensure high standards of guest service, hospitality, and customer satisfaction.
– Handle guest feedback, complaints, and service-related issues professionally.
– Monitor staff attendance, grooming, punctuality, discipline, and performance.
– Coordinate with the kitchen team to ensure timely food service and smooth operations.
– Manage billing, POS operations, cash handling, and daily sales reconciliation.
– Monitor inventory, stock levels, wastage, and consumption to control operational costs.
– Ensure compliance with food safety, hygiene, sanitation, and restaurant SOPs.
– Prepare and review daily sales reports, operational reports, and other management records.
– Support staff recruitment, onboarding, training, and performance evaluation.
– Monitor customer feedback and implement improvements to enhance the dining experience.
– Coordinate with vendors and management for procurement, maintenance, and operational requirements.
– Ensure the restaurant is ready for service and that all opening and closing procedures are followed.
– Work towards achieving sales targets, improving efficiency, and maintaining profitability.
– Prior experience in restaurant or café management is required.
– Strong leadership, team management, and problem-solving skills.
– Good communication and customer-handling abilities.
– Knowledge of POS systems, billing, cash handling, and daily sales reporting.
– Understanding of inventory control, cost management and operational procedures.
– Knowledge of food safety, hygiene, and sanitation standards.
– Ability to manage a team and handle multiple responsibilities in a fast-paced environment.
– Professional attitude, accountability and a customer-first approach.
– Willingness to work in shifts, including weekends and holidays.
– Competitive salary based on experience and skills.
– Opportunity to lead restaurant operations and develop management expertise.
– Supportive and professional work environment.
– Career growth opportunities within the hospitality industry.
How to Apply
Interested candidates can apply by emailing their updated resume to Contact@bistrobrain.com or by visiting us in person for an interview.
We are looking for a responsible and service-oriented “Restaurant Supervisor” to oversee daily floor operations, supervise service staff, and ensure a smooth and pleasant dining experience for guests. The ideal candidate should have strong team coordination, communication and problem-solving skills, with the ability to maintain service standards and support the Restaurant Manager in day-to-day operations.
– Supervise daily restaurant floor operations to ensure efficient and smooth service.
– Lead and coordinate the stewarding and service team during operating hours.
– Ensure proper table setup, guest seating, order taking, and timely food and beverage service.
– Monitor staff grooming, attendance, punctuality, discipline, and performance.
– Coordinate with the kitchen, cashier, and beverage team to ensure timely order execution.
– Handle guest requests, feedback, and complaints professionally, escalating issues when required.
– Ensure cleanliness, hygiene, and presentation standards are maintained across the dining and service areas.
– Monitor table turnover, service speed, and overall guest satisfaction.
– Assist with POS operations, billing, and payment handling when required.
– Monitor service supplies and report stock shortages or replenishment requirements.
– Support the Restaurant Manager in staff scheduling, training, and daily operational planning.
– Ensure compliance with restaurant SOPs, food safety practices, and service standards.
– Supervise opening and closing procedures, including floor readiness and service station setup.
– Assist in maintaining daily operational records and reporting service-related issues to management.
– Help the team achieve service targets and maintain a positive guest experience.
– Prior experience in restaurant service or hospitality operations is preferred.
– Previous experience in a supervisory or team-lead role is an advantage.
– Good communication, leadership, and interpersonal skills.
– Strong customer-service orientation and guest-handling abilities.
– Basic knowledge of POS systems, billing, and restaurant operations.
– Understanding of hygiene, sanitation, and food safety standards.
– Ability to manage staff and coordinate multiple tasks in a fast-paced environment.
– Professional attitude, punctuality, and a strong sense of responsibility.
– Willingness to work in shifts, including weekends and holidays.
– Competitive salary based on experience and skills.
– Opportunity to develop leadership and restaurant management skills.
– Supportive and professional work environment.
– Career growth opportunities within the hospitality industry.
Interested candidates can apply by emailing their updated resume to Contact@bistrobrain.com or by visiting us in person for an interview.
We are looking for a skilled and passionate “Chef Specializing in Pizza” to join our kitchen team. The ideal candidate should have hands-on experience in pizza preparation, dough handling, baking and kitchen operations. The candidate must be capable of maintaining food quality, consistency, hygiene and efficient kitchen workflow while following standardized recipes and presentation standards.
– Prepare and cook a variety of pizzas according to standardized recipes and quality standards.
– Handle pizza dough preparation, proofing, stretching, and topping application.
– Operate pizza ovens and maintain appropriate baking temperatures and cooking times.
– Prepare pizza sauces, toppings, and other required ingredients as per daily production needs.
– Ensure consistency in taste, texture, portion size, and presentation.
– Maintain proper mise en place before and during service.
– Monitor ingredient stock levels and communicate replenishment requirements to the kitchen supervisor or manager.
– Follow FIFO practices and ensure proper storage, labelling, and rotation of ingredients.
– Minimize food wastage and support effective portion control and cost management.
– Maintain cleanliness and hygiene of the pizza station, kitchen equipment, and work surfaces.
– Follow food safety standards and kitchen SOPs at all times.
– Coordinate with other kitchen team members to ensure timely order preparation during busy service hours.
– Ensure all equipment is used safely and report maintenance issues promptly.
– Assist with receiving and checking the quality of incoming ingredients.
– Support menu consistency, recipe standardization, and continuous improvement in pizza quality.
– Prior experience as a Chef, Pizza Chef, or in a similar kitchen role is preferred.
– Practical knowledge of pizza preparation, dough handling, sauces, toppings, and oven operations.
– Understanding of food safety, kitchen hygiene, and storage practices.
– Ability to follow standardized recipes and maintain consistent quality.
– Knowledge of stock rotation, portion control, and food wastage management.
– Ability to work efficiently in a fast-paced kitchen environment.
– Good teamwork, communication, and time-management skills.
– Responsible attitude, punctuality, and attention to detail.
– Willingness to work in shifts, including weekends and holidays.
– Competitive salary based on experience and skills.
– Opportunity to develop specialized pizza-making skills.
– Supportive and professional kitchen environment.
– Career growth opportunities within the hospitality industry.
Interested candidates can apply by emailing their updated resume to Contact@bistrobrain.com or by visiting us in person for an interview.
– Position – Chef
– Cuisine – Pizza