Current Openings

A Wine Sommelier curates and manages a Barnhouse’s wine program, ensuring exceptional guest experiences
through expert wine recommendations, inventory management, and education.
Key Responsibilities:
● Curate a diverse, high-quality wine pairing recommendations.
● Conduct wine talks & wine tasting sessions.
● Offer expert wine recommendations and conduct tastings.
● Manage inventory and organize the wine cellar.
● Train staff on wine service and knowledge.
● Stay updated on wine trends and ensure compliance with health regulations.
● Engage with guests and handle inquiries.
● Maintain relationships with suppliers and participate in marketing activities.

Qualifications:
● Extensive wine knowledge and relevant certification (WSET or Court of Master Sommeliers).
● Strong communication and organizational skills.
● 2 years of experience as a Sommelier.

Application Process:
If you are ready to tackle new challenges with a forward-thinking team, please submit your updated resume with a
cover letter addressed to careers.team@sailakshmi.com

A Waiter is responsible for providing excellent customer service, taking orders, serving food and beverages, and
maintaining a clean and organized dining environment.

Key Responsibilities:
● Greet customers warmly and take their orders promptly and accurately.
● Provide recommendations on menu items and inform customers about any specials or promotions.
● Serve food and beverages promptly and courteously.
● Ensure that all food and beverages meet quality standards before serving.
● Handle cash and card transactions accurately and efficiently.
● Clear tables and maintain cleanliness in the dining area.
● Assist in setting up and breaking down dining areas before and after service.
● Collaborate with kitchen staff and other team members to ensure smooth service.
● Adhere to all food safety and hygiene regulations.

Qualifications:
● Hotel Management / Diploma / Degree, with minimum 3 yrs of relevant experience in a similar role.

Application Process:
If you are ready to tackle new challenges with a forward-thinking team, please submit your updated resume with a
cover letter addressed to careers.team@sailakshmi.com

Equal Opportunity Employer:
Sai Lakshmi Industries is an equal opportunity employer committed to diversity and inclusion in the workplace. We
welcome and encourage applications from all qualified candidates, regardless of race, gender, age, disability, sexual
orientation, or religion.

Job Overview:
Works alongside head chef/sous chef to manage daily kitchen operations activities, including overseeing staff, aiding
with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal
quality and consistency by following designated recipes. To ensure success you will ensure your team delivers high-
quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.
Key Responsibilities:
• Manage daily pastry/Bakery section operations, including desserts and confections.
• Maintain food quality and presentation standards.
• Attend special function briefings for pastry requirements.
• Ensure kitchen cleanliness, stock control, and organization.
• Assist in ordering to meet pastry menu demands.
• Train and delegate tasks to pastry Commis Chefs.
• Advise Chef on pastry ingredient needs.
• Support and motivate pastry team members.
• Participate in relevant training sessions.
• Maintain team spirit and task control.
• Organize and update pastry recipe folders.
• Minimize food waste and utility consumption.
• Foster staff communication and menu knowledge.
• Ensure pastry kitchen security and compliance.
• Undertake additional duties as needed.
Qualifications: 
 Culinary studies, 2+ year similar role experience.
Physical Requirements:
 Stand or sit for prolonged periods.

 Work in various environments.
 Bend at knee or waist.
 Lift up to 12+kg.

Other: Duties are not exhaustive or listed by priority.
Application Process:
If you are ready to tackle new challenges with a forward-thinking team, please submit your updated resume with a 
cover letter addressed to careers.team@sailakshmi.com

Key Responsibilities

1. Facility Management:

• Oversee the maintenance and operational efficiency of the entire property, ensuring all facilities are in excellent condition.

• Coordinate with maintenance teams to address any issues promptly and effectively across utility, housekeeping, security, MEP, STP, WTP, landscaping, etc.

2. Tenant Management:

• Gather tenant requirements and ensure they are communicated accurately to the relevant teams.

• Resolve tenant issues related to common areas and facilities, ensuring a positive experience for all tenants.

3. Rental Management:

• Manage rental agreements for various facilities, including the amphitheater, pet space, and play park.

• Coordinate the use of these spaces for events such as birthdays and special occasions.

• Take ownership of play/pet park operations to achieve target revenue and high customer satisfaction scores.

4. Event Support:

• Fulfill design, setup, and electricity requirements for flea markets, pop-ups, and other events.

• Ensure all necessary arrangements are made for smooth and successful events.

5. Common Area Maintenance:

• Oversee the upkeep of common areas, addressing any issues promptly to maintain a high standard of cleanliness and functionality.

• Work closely with tenants to resolve any common area-related problems.

6. Financial Management:

• Manage rental collection and invoicing processes, ensuring timely and accurate billing.

• Monitor and report on financial performance related to rental and event management including opex of facility management.

7. Event and Pop-up Coordination:

• Fulfill the requirements for events, flea markets, pop-ups, and tenant-specific activities.

• Coordinate logistics and support to ensure the successful execution of all events.

8. Parking and EV Charging Stations:

• Manage the operations to ensure efficiency and optimal service for users.

9. Vending Machines:

• Oversee the operation and maintenance of vending machines to ensure consistent functionality and customer satisfaction.

10. Food Trucks and Kiosks:

• Fulfill the requirements and coordination of food trucks and kiosks to provide diverse food options and enhance the customer experience.

Qualifications:

• Engineering degree must. Bachelor’s degree in Civil/Electrical Engineering, Facilities Management, Real Estate Management, or a related field. A Master’s degree/MBA or relevant certifications is a plus. Army background is a plus

• Minimum of 5-7 years of experience in operations management, preferably in retail real estate or a similar industry such as Commercial Complex - either offices or malls.

• Strong understanding of facility management principles and best practices.

• Excellent organizational and project management skills.

• Effective communication and interpersonal abilities.

• Proficiency in financial management and reporting.

• Ability to manage multiple tasks and priorities in a fast-paced environment.

• Proactive and solution-oriented.

• Strong leadership and team management capabilities.

• Detail-oriented with a focus on quality and efficiency.

• Flexible and adaptable to changing circumstances.

Job Overview:

The Restaurant’s Storekeeper is responsible for managing inventory, ensuring the availability of kitchen and restaurant supplies, and maintaining accurate records. The role involves coordinating with suppliers, handling deliveries, and supporting the smooth operation of the restaurant's supply chain.

Key Responsibilities:

• Understand sourcing requirements, identify and establish relationships with suppliers for ingredients, packaging materials, staff PPEs & miscellaneous items.

• Receive, inspect and record incoming ingredients and kitchen supplies.

• Track and verify deliveries, ensuring that items meet quality standards and are delivered on time; address any issues with suppliers.

• Ensure proper storage of perishable and non-perishable items, adhering to quality and safety standards following stock rotation (FIFO & FEFO) policies.

• Maintain an organized and clean storeroom and kitchen inventory areas.

• Maintain accurate records of purchases, inventory records, invoices, and supplier agreements, creating purchase orders, etc, utilizing procurement software or systems as needed.

• Identify and mitigate procurement-related risks and implement appropriate controls; reorder supplies to prevent shortages.

• Ensure that kitchen staff have timely access to the ingredients and supplies needed for daily operations.

• Adhere to Good Handling / Hygiene Practices (GHP) for the storage and handling of food items.

• Collaborate with kitchen staff and operations manager to align inventory with menu changes and special events.

• Provide support and training to new staff members as needed.

Qualifications:

• Degree / Diploma / an equivalent course in any field of Arts / Science / Commerce.

• Inventory management experience of around 2-3 years in a hospitality / restaurant environment.

• Familiarity with restaurant operations and inventory systems.

Working Conditions:

• May require standing for long periods and lifting heavy items.

• Full-time position with potential for evening and weekend shifts based on restaurant hours.

Application Process:

If you are ready to tackle new challenges with a forward-thinking team, please submit your updated resume with a  cover letter addressed to careers.team@sailakshmi.com

Job Overview:
A Barista is responsible for preparing and serving high-quality coffee and other beverages, providing excellent
customer service, and maintaining a clean and efficient work environment.

Key Responsibilities:
● Prepare and serve a variety of coffee and espresso drinks, following standard recipes.
● Operate and maintain coffee machines and other equipment.
● Greet customers, take orders, and process payments.
● Provide exceptional customer service, addressing any inquiries or concerns.
● Maintain cleanliness and organisation of the workspace, including the coffee bar
● Restock supplies and manage inventory.
● Adhere to health and safety regulations.

Qualifications:
● 12 th standard passed and Barista certified course.
● Previous experience as a Barista for at least a year or worked in a specialty coffee shop.

Application Process:
If you are ready to tackle new challenges with a forward-thinking team, please submit your updated resume with a
cover letter addressed to careers.team@sailakshmi.com

Equal Opportunity Employer:
Sai Lakshmi Industries is an equal opportunity employer committed to diversity and inclusion in the workplace. We
welcome and encourage applications from all qualified candidates, regardless of race, gender, age, disability, sexual
orientation, or religion.

The Demi Commis Chef is responsible for the correct preparation and production of
all foodstuffs, adhering to recipe cards, production procedures, and proper hygiene practices under
the guidance of senior kitchen staff. They ensure high standards of food hygiene and safety while
following kitchen standards and procedures.

Key Responsibilities:
 Collect stores and arrange food and ingredients according to prescribed procedures.
 Prepare and present dishes in adherence to standardized recipes such as salads and Sushi.
 Ensure accurate quantities of items are prepared and utilized correctly.
 Assist in controlling food inventory and rotation.
 Uphold quality and consistency standards while optimizing raw material usage.
 Monitor and minimize wastage.
 Execute designated duties to the best of your ability.
 Demonstrate honesty, diligence, dependability, and enthusiasm as a team member.
 Fulfill any additional tasks requested by the co-workers.

Education and Experience:
 Possess a background in Culinary Studies or a relevant field.

Physical Requirements:
 Stand or sit for prolonged periods.
 Work in various environments.
 Bend at knee or waist.
 Lift up to 12+kg.

Other: Duties are not exhaustive or listed by priority.

Job Overview:
Responsible for smooth operations, overseeing staff, expediting orders, and maintaining good relationships. Identifies
ways to reduce costs. Passionate about delivering great service.

Key Responsibilities:
● Demonstrates passion, enthusiasm, and a proactive approach to learning.
● Attentive to guests, providing anticipative service.
● Works well in teams, fostering a positive environment.
● Learns quickly, shares experiences, and works well with diverse people.
● Organized and detail-oriented, ensuring correct service and enhancing guest experiences.
● Calm under pressure, solving problems logically and communicating effectively.
● Socially confident, professional, and comfortable with guests.
● Maintaining reports of inventory, sales and duty roster.

Qualifications:
● Bachelor's Degree / Diploma in Hotel Management with around 5-7 years experience in a similar role.

Application Process:
If you are ready to tackle new challenges with a forward-thinking team, please submit your updated resume with a
cover letter addressed to careers.team@sailakshmi.com

Equal Opportunity Employer:
Sai Lakshmi Industries is an equal opportunity employer committed to diversity and inclusion in the workplace. We
welcome and encourage applications from all qualified candidates, regardless of race, gender, age, disability, sexual
orientation, or religion.

The Commis Chef is responsible for the correct preparation and production of all
foodstuffs, adhering to recipe cards, production procedures, and proper hygiene practices under
the guidance of senior kitchen staff. They ensure high standards of food hygiene and safety while
following kitchen standards and procedures.

Key Responsibilities:
 Collect stores and arrange food and ingredients according to prescribed procedures.
 Prepare and present dishes in adherence to standardized recipes such as salads and Sushi.
 Ensure accurate quantities of items are prepared and utilized correctly.
 Assist in controlling food inventory and rotation.
 Uphold quality and consistency standards while optimizing raw material usage.
 Monitor and minimize wastage.
 Execute designated duties to the best of your ability.
 Demonstrate honesty, diligence, dependability, and enthusiasm as a team member.
 Fulfill any additional tasks requested by the co-workers.

Education and Experience:
 Possess a background in Culinary Studies or a relevant field.

Physical Requirements:
 Stand or sit for prolonged periods.
 Work in various environments.
 Bend at knee or waist.
 Lift up to 12+kg.

Other: Duties are not exhaustive or listed by priority.

The Restaurant Hostess greets guests, manages reservations, and coordinates seating to ensure a seamless dining
experience. This role involves welcoming guests, maintaining the reception area, and assisting with guest inquiries
and special requests.

Key Responsibilities:
● Welcome and seat guests, make the guests feel hospitable.
● Manage reservations and waitlists.
● Maintain a clean reception area.
● Communicate with the kitchen and waitstaff.
● Provide menus and inform guests of specials.
● Address guest inquiries and concerns.
● Estimate and communicate wait times.
● Accommodate special seating requests.
● Attend online orders & maintain records of the same.

Qualifications:
● Graduate in Hotel Management (either degree or diploma) with at least one year of experience as a Hostess or
Guest Relation Executive or a Receptionist.
● Excellent communication and organisational skills.
● Friendly and professional demeanour.

Application Process:

If you are ready to tackle new challenges with a forward-thinking team, please submit your updated resume with a
cover letter addressed to careers.team@sailakshmi.com

Equal Opportunity Employer:
Sai Lakshmi Industries is an equal opportunity employer committed to diversity and inclusion in the workplace. We
welcome and encourage applications from all qualified candidates, regardless of race, gender, age, disability, sexual
orientation, or religion.

The Guest Relation Executive manages reservations, and coordinates seating to ensure a seamless dining
experience. This role involves interacting with the customers and taking feedback and communicating, so that the
guest feels hospitable and enjoys the experience of dining at Barnhouse.
Key Responsibilities:
● Welcome and seat guests, make the customer feel hospitable.
● Manage reservations and waitlists.
● Maintain a clean reception area.
● Communicate with the kitchen and waitstaff.
● Provide menus and inform guests of specials.
● Address guest inquiries and concerns.
● Estimate and communicate wait times.
● Accommodate special seating requests.
● Attend online orders & maintain records of the same.
● Seek feedback and communicate about the guest experience.
Qualifications:
● Graduate in Hotel Management (either degree or diploma) with at least one year of experience as a Hostess or
Guest Relation Executive or a Receptionist.
● Excellent communication and organisational skills.
● Friendly and professional demeanour.
.
Application Process:

If you are ready to tackle new challenges with a forward-thinking team, please submit your updated resume with a
cover letter addressed to careers.team@sailakshmi.com

Equal Opportunity Employer:
Sai Lakshmi Industries is an equal opportunity employer committed to diversity and inclusion in the workplace. We
welcome and encourage applications from all qualified candidates, regardless of race, gender, age, disability, sexual
orientation, or religion.

A Sr. Waiter is responsible for providing excellent customer service, taking orders, serving food and beverages, and
maintaining a clean and organized dining environment.

Key Responsibilities:
● Greet customers warmly and take their orders promptly and accurately.
● Provide recommendations on menu items and inform customers about any specials or promotions.
● Serve food and beverages promptly and courteously.
● Ensure that all food and beverages meet quality standards before serving.
● Handle cash and card transactions accurately and efficiently.
● Clear tables and maintain cleanliness in the dining area.
● Assist in setting up and breaking down dining areas before and after service.
● Collaborate with kitchen staff and other team members to ensure smooth service.
● Adhere to all food safety and hygiene regulations.

Qualifications:
● Hotel Management / Diploma / Degree, with minimum 3 yrs of relevant experience in a similar role.

Application Process:
If you are ready to tackle new challenges with a forward-thinking team, please submit your updated resume with a
cover letter addressed to careers.team@sailakshmi.com

Equal Opportunity Employer:
Sai Lakshmi Industries is an equal opportunity employer committed to diversity and inclusion in the workplace. We
welcome and encourage applications from all qualified candidates, regardless of race, gender, age, disability, sexual
orientation, or religion.

Works alongside head chef to manage daily kitchen operations activities, including
overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and
monitoring ordering and stocking. Provides meal quality and consistency by following designated
recipes. To ensure success you will ensure your team delivers high-quality, cost-effective dishes
promptly. Top candidates are creative, service-oriented, and level-headed.

Key Responsibilities:
 Manage daily kitchen operations in Asian, continental section such as hot food, salads and
pastas.
 Maintain food quality and presentation standards.
 Attend special function briefings for kitchen requirements.
 Ensure kitchen cleanliness, stock control, and organization.
 Assist in ordering to meet menu demands.
 Train and delegate tasks to junior Chefs.
 Advise Chef on ingredient needs.
 Support and motivate kitchen team members.
 Participate in relevant training sessions.
 Maintain team spirit and task control.
 Organize and update recipe folders.
 Minimize food waste and utility consumption.
 Foster staff communication and menu knowledge.
 Ensure kitchen security and compliance.
 Undertake additional duties as needed.

Education and Experience:
 Hotel Management or Culinary studies, 2+ year similar role experience.

Physical Requirements:

 Stand or sit for prolonged periods.
 Work in various environments.
 Bend at knee or waist.
 Lift up to 12+kg.

Other: Duties are not exhaustive or listed by priority.

Works alongside head chef/sous chef/chef de partie to manage daily kitchen
activities, including overseeing staff, aiding with menu preparation, ensuring food quality and
freshness, and monitoring ordering and stocking. Provides meal quality and consistency by
following designated recipes. To ensure success you will ensure your team delivers high-quality,
cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed

Key Responsibilities:
 Manage daily section of continental food such as pasta, salads and hot food.
 Maintain food quality and presentation.
 Ensure cleanliness, stock control, and organization.
 Assist in daily ordering considering stock and menu.
 Advise Chef on ordering needs.
 Participate in necessary training.
 Maintain high team spirit and task control.
 Organize and update recipe folders.
 Minimize food waste and over-production.
 Reduce utility consumption.
 Foster good staff communication.
 Aid in staff menu knowledge for up selling.
 Ensure kitchen security.
 Comply with policies and legal requirements.
 Undertake additional duties as required.

Education and Experience:
 Culinary studies, 2+ year similar role experience.

Physical Requirements:
 Stand or sit for prolonged periods.
 Work in various environments.
 Bend at knee or waist.
 Lift up to 12+kg.

Other: Duties are not exhaustive or listed by priority.

Works alongside head chef/sous chef/chef de partie to manage daily kitchen
activities, including overseeing staff, aiding with menu preparation, ensuring food quality and
freshness, and monitoring ordering and stocking. Provides meal quality and consistency by
following designated recipes. To ensure success you will ensure your team delivers high-quality,
cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed

Key Responsibilities:
 Manage daily section operations such as Indian fusion hot section.
 Maintain food quality and presentation.
 Ensure cleanliness, stock control, and organization.
 Assist in daily ordering considering stock and menu.
 Advise Chef on ordering needs.
 Participate in necessary training.
 Maintain high team spirit and task control.
 Organize and update recipe folders.
 Minimize food waste and over-production.
 Reduce utility consumption.
 Foster good staff communication.
 Aid in staff menu knowledge for up selling.
 Ensure kitchen security.
 Comply with policies and legal requirements.
 Undertake additional duties as required.

Education and Experience:
 Culinary studies, 2+ year similar role experience.

Physical Requirements:
 Stand or sit for prolonged periods.
 Work in various environments.
 Bend at knee or waist.
 Lift up to 12+kg.

Other: Duties are not exhaustive or listed by priority.

The Commis Chef is responsible for the correct preparation and production of all
foodstuffs, adhering to recipe cards, production procedures, and proper hygiene practices under
the guidance of senior kitchen staff. They ensure high standards of food hygiene and safety while
following kitchen standards and procedures.

Key Responsibilities:
 Support daily operations in the hot section of the kitchen under supervision.
 Manage daily section operations such as Hot food, Pizza, salad and Sushi
 Attend briefings to understand requirements for hot food in special functions.
 Ensure cleanliness, stock control, and organization in the hot section.
 Assist in ordering to meet demands for hot menu items.
 Receive training and execute tasks assigned by senior kitchen staff.
 Provide input on ingredient needs for hot dishes as required.
 Foster a positive working environment within the hot section team.
 Participate actively in relevant training sessions for hot food preparation.
 Follow instructions diligently and focus on assigned tasks in the hot section.
 Assist in organizing and updating recipes relevant to hot dishes.
 Contribute to efforts to minimize food waste and utility consumption.
 Facilitate communication among hot section kitchen staff.
 Familiarize oneself with the hot menu to assist in upselling.
 Adhere to security protocols and legal requirements in the hot section.
 Perform any additional duties as directed by senior hot section staff.

Education and Experience:
 Culinary studies, 1+ year similar role experience.

Physical Requirements:
 Stand or sit for prolonged periods.

 Work in various environments.
 Bend at knee or waist.
 Lift up to 12+kg.

Other: Duties are not exhaustive or listed by priority.

The Commis Chef is responsible for the correct preparation and production of
pastry/bakery foodstuffs, adhering to recipe cards, production procedures, and proper hygiene
practices under the guidance of senior kitchen staff. They ensure high standards of food hygiene
and safety while following kitchen standards and procedures.

Key Responsibilities:
 Assist in daily pastry/Bakery section operations under supervision.
 Uphold food quality and presentation standards.
 Attend briefings for pastry requirements in special functions.
 Maintain cleanliness, stock control, and organization in the pastry kitchen.
 Support ordering processes to meet pastry menu needs.
 Receive training and carry out delegated tasks from Pastry Chef.
 Provide input on pastry ingredient needs to senior kitchen staff.
 Contribute to positive team dynamics within the pastry department.
 Participate in relevant training sessions to enhance pastry skills.
 Follow instructions and maintain focus on assigned tasks.
 Assist in organizing and updating pastry recipe folders.
 Help minimize food waste and utility consumption in the pastry kitchen.
 Foster communication among pastry kitchen staff.
 Gain knowledge of pastry menu items to support upselling efforts.
 Adhere to pastry kitchen security protocols and legal requirements.
 Fulfill additional duties as directed by senior pastry staff

Education and Experience:
 Culinary studies, 1+ year similar role experience.

Physical Requirements:
 Stand or sit for prolonged periods. 

 Work in various environments.
 Bend at knee or waist.
 Lift up to 12+kg.

Other: Duties are not exhaustive or listed by priority.

Key Responsibilities

• Oversee and manage all engineering operations, including power plant functions, STP, and WTP systems.

• Ensure smooth operation and maintenance of electrical systems, MEP (Mechanical, Electrical, and Plumbing) services, and utilities within the retail real estate project.

• Supervise and lead the technical team, including planning, organizing, and managing the day-to-day engineering activities.

• Conduct regular inspections and maintenance of plant machinery, equipment, and other systems to ensure efficiency and safety.

• Collaborate with other departments, including facilities management, to ensure compliance with safety standards, regulatory requirements, and environmental policies.

• Troubleshoot and resolve any technical issues related to electrical, mechanical, and plumbing systems within the development.

• Provide technical expertise and support during the development, installation, and commissioning of new infrastructure and systems.

Qualifications:

• Bachelor’s degree in Engineering, with a focus on Electrical Engineering.

• 5+ years of experience in managing and operating power plants or similar facilities.

• Hands-on knowledge of STP (Sewage Treatment Plant) and WTP (Water Treatment Plant) systems.

• Experience with MEP services and utilities in large-scale real estate projects.

• Strong leadership skills with experience in managing technical teams.

• Excellent problem-solving abilities and technical knowledge.

• Willingness to relocate to Bangalore.

• Experience working in retail or commercial real estate development projects.

• Knowledge of sustainable practices and green building technologies.

If you are excited to embark on this career journey, please send your CV & portfolio to careers.team@sailakshmi.com