We hire you to make your life better
'En' is a holy word. It means synchronicity, as significant as co-incidence, a blessed relationship, invisible connection, fate and destiny. We offer, from the friendly service & atmosphere to the exquisite modern/traditional cuisine all in an elegant Japanese influenced décor.Our menu is a fusion of traditional Japanese cuisine and innovative modern dishes, all complimented by a carefully matched wine list chosen to further accentuate the dishes.The perfect venue to catch up with family & friends or for that intimate dinner, choose between conventional seating to enhance the experience.
Current Openings..!
Designation - Demi Chef de Partie - DCDP- 4 opening | No vacancies : 3
Job Profile : Maintains the highest standards of food quality and presentation in workstation as directed by the Head Chef on duty. Must have well-rounded knowledge of all areas of the kitchen including production areas of; banquets, garde manger, vegetable, butcher, soups, and sauce stations. Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.
Responsibilities:
Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following:
• Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops.
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
• Operate all kitchen equipment and conduct themselves with safety in mind at all times.
• Ensures that all food products are handled, stored, prepared and served safely in accordance with Restaurant guidelines.
• Prepares lists of food products required for station for Sous Chef order and approval.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
• Other reasonable duties as assigned.
Qualifications/skills
I. Experience
3 – 4 years working experience with minimum 18 months in Commis 2 position.
II. Education
High School diploma or equivalent professional training.
III. Skills / Competencies.
1. Must be able to work indoors and be exposed to various environments such as, but not limited to noise, dust and cooking fumes.
2. Follow the correct safe manual handling and lifting techniques.
3. Ability to move, life, carry, push, pull and place objects by weighing less than or equal to 11 kg on frequent basis without assistance.
4. Ability to move life, carry, push, pull and place objects by following the correct safe manual handling and lifting techniques with the assistance of a 4 wheel trolley.
5. Ability to stand and / or walk for an extended period of time during the shift.
6. Ability to work on flexible shift including overnight, weekends and holiday on rotation basis.
7. Ability to read and communicate in English.
Job Location : Delhi/ NCR
Schedule : Full Time
Shift – Rotating / Shift work
Closing Date : 19th Nov-2016
Designation - Commis - 1, Commis -2, Commis -3 | No vacancies : 4
Job Profile : Maintains the highest standards of food quality and presentation in workstation as directed by the Head Chef on duty. Must have well-rounded knowledge of all areas of the kitchen including production areas of; banquets, garde manger, vegetable, butcher, soups, and sauce stations. Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.
POSITION SUMMARY:
The Commis is accountable for supporting the daily operation of an assigned area to run smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times. Ensuring the production of food and fulfil kitchen section duties as instructed by the Chef de Partie or Head Chef of the department. The Commis supports the Chef de Partie and Head-Chef in the production and operation of the assigned kitchen. Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following:
PRIMARY RESPONSIBILITIES:
1. The Commis is responsible to assist the Chef de Partie or Head-Chef in supporting the culinary operations of a specific kitchen or outlet.
2. Maintain clear communications with the Chef de Partie, including all relative internal communications.
3. To produce products as instructed by superior/senior staff.
4. He /She is to ensure a positive & professional working environment throughout the kitchens and upholding all culinary & hotel standards.
5. Abide to all hygiene/ safety procedures as per the hygiene program of the hotel.
6. Ensure that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.
7. Constantly strive to reduce energy consumption through awareness.
8. Monitor Kitchen maintenance and report any defects of operating equipment to Chef De partie or Sous-Chef.
9. Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
10. Apply culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations.
11. Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.
12. Control breakage, spoilage and cost items.
13. Use equipment skilfully by following correct safe procedures e.g. knives machines.
14. Make appropriate adjustments in solving problems.
Qualifications/skills
I. Experience
3 – 4 years working experience with minimum 18 months in Commis 2 position.
II. Education
High School diploma or equivalent professional training.
III. Skills / Competencies.
1. Must be able to work indoors and be exposed to various environments such as, but not limited to noise, dust and cooking fumes.
2. Follow the correct safe manual handling and lifting techniques.
3. Ability to move, life, carry, push, pull and place objects by weighing less than or equal to 11 kg on frequent basis without assistance.
4. Ability to move life, carry, push, pull and place objects by following the correct safe manual handling and lifting techniques with the assistance of a 4 wheel trolley.
5. Ability to stand and / or walk for an extended period of time during the shift.
6. Ability to work on flexible shift including overnight, weekends and holiday on rotation basis.
7. Ability to read and communicate in English.
Job Location : Delhi/ NCR
Schedule : Full Time
Shift – Rotating / Shift work
Closing Date : 19th Nov-2016
Postion : Account Officer.
Location :Gurgaon.
Looking for Account officer with minimum 0- 1 Years of experience. Must have knowledge of Tally ERP 9, Good in Excel. Position based at our Corporate Office at Gurgaon
interested candidates can inbox their resumes
to [email protected].
Customer Service Executive
En The Japanese Restaurant Delhi , Customer Service Executives are required to answer incoming calls from customers for various reasons- take orders, answer inquiries, resolve complaints and provide information about Services.
The Job Role and Responsibilities
The primary responsibilities of a Customer Service Executive would be:
• Answer calls professionally to provide information about products and services, take/ cancel orders, or obtain details of complaints.
• Keep records of customer interactions and transactions, recording details of inquiries, complaints, and comments, as well as actions taken. Process orders, forms and applications.
• Follow up to ensure that appropriate actions were taken on customers' requests.
• Refer unresolved customer grievances or special requests to designated departments for further investigation.
Competencies and Skills Required Customer Service Executive plays a critical role in providing an interface between customers and the client company. EN Japanese Resturant looks for candidates who have good communications skills, interpersonal skills. The candidate should possess good listening skills, and the ability to think quickly, to make a recommendation or solution to the customer's problem. A clear and pleasant speaking voice and fluency in English is also desired. The major skills and competencies that we look for in a candidate are: • Good communications skills.
• Ability to listen and active problem solving skills.
• Good interpersonal skills.
• Ability to handle pressure
• Preferred if have experience from Hospitality Industries.
• Preferred if have Japanese language.
