The individual at work undertakes systematic cleaning of kitchen ware, table ware, kitchen appliances, and equipment that aid in cooking and maintains inventory of kitchenware, dishware and related materials for smooth kitchen operations.
The individual at work launders clothes received from customers and operations in a washing machine or laundry machine.
The individual at work attends to laundry calls; collects clothes and other uniform, upholstery or fabric; launders them and delivers after completing the laundry process.
The individual at work interacts with the customer to understand the type of event, meeting or conference they are planning and then coordinates with relevant departments and service providers for organisinsg the event.
The individual at work accompanies the mountaineers, cooks the required food for mountaineers and support staff, and ensures safe and healthy food is provided
The individual at work cooks foods of different types and typically of regional flavours.
The individual at work takes food and beverage orders from the customers who call at the given number, sends instructions for preparation and packaging, and ensures timely dispatch to the customer.
The individual at work is performs planning, organizing and operations of the outlet; monitors preparation and service of food as well as alcoholic and non-alcoholic beverages; manages human resources and outlet budget.
The individual at work instructs tourists on commencing, gliding and terminal activities of paragliding activity which involves launching and flying the glider aircraft with foot launch and no rigid structure. The individual also handles the equipment and ensures safety.
The individual at work removes insects; pests; rodents and roaches from buildings and surrounding areas to protect people and structures from them.
The individual follows company's procurement policy to purchase materials of specified quality in timely manner and at competitive rates in order to maintain the optimum levels of inventory.
The individual at work helps the Executive Chef with managing resources, planning the menu and kitchen operations, setting up quality standards and performing administrative works
The individual at work cooks or procures the ready-to-eat food, serves it in a safe way, runs the business, cleans the utensils and surroundings, disposes off waste and manages the business.
The individual at identifies the type of surface to be polished, selects suitable chemical for cleaning, provides manual or mechanical solutions to restore their shining and healthy appearance as per company's policy. The individual may be employed in hotel, restaurant, airports, railways, cruise, sports complex, event, convention, office or commercial outlet customers, either directly or by an outsourced facility management company.
The individual at work prepares variety makes the tandoor, maintains it, lights and make a variety of Indian breads and tandoori meat.