Role:

1. Barista- Host/Associate - 3 to 5 years of experiences

Salary - 3.5 -4.5 LPA

2. Barista - Executive - 5 plus years of experiences

Salary - 8 to 10 LPA

PREFERRED DIFFERENTIATORS

- Luxury or upper-upscale hotel experience, ideally in a multi-outlet property where one specialist supports different concepts, service periods and guest profiles.
- Recognised coffee or tea education (for example SCA modules, tea sommelier study), cupping practice, competition exposure, or advanced in-house certification.
- Knowledge of Indian and international tea origins plus experience with recipe development, tastings, menu costing, colleague training, POS/inventory systems and basic waste analysis.

KEY ACCOUNTABILITIES CRAFT, SERVICE AND QUALITY

01 Luxury guest experience Welcome guests naturally; identify preferences through purposeful questions; explain origins, flavour, roast, processing, tea style and preparation without jargon; recommend beverages and pairings; remember repeat-guest preferences; and resolve concerns with empathy, ownership and urgency.

02 Espresso and milk craftsmanship Dial in espresso at opening and whenever conditions change; control dose, yield, time, grind, temperature and sensory balance; prepare the full espresso menu; texture dairy and non-dairy milk appropriately; execute clean, repeatable latte art; and maintain speed without sacrificing accuracy.

03 Manual and batch brewing Prepare approved methods such as pour-over, French press, AeroPress, batch brew and cold brew. Follow brew ratios, water quality, bloom, agitation, temperature and contact-time standards; taste outputs; explain method differences; and record adjustments where required.

04 Comprehensive tea programme execution Prepare and present black, green, white, oolong, herbal/tisane, chai and iced tea to correct gram weight, water temperature and steep time. Understand key Indian and international origins, seasonality, oxidation, flavour profile, service ware,



re-steeping and food pairing; protect leaf quality and prevent cross-contamination or over-brewing.

05 Mise en place and consistency Set up each station to forecasted demand; verify beans, teas, milks, garnishes, cups, filters and service ware; use approved recipes and presentation standards; label and date products; perform sensory checks throughout the shift; and hand over clearly between teams and venues.

KEY ACCOUNTABILITIES PROGRAMME, PEOPLE AND OPERATIONS

06 Menu and programme support Contribute ideas for signature coffee and tea beverages, seasonal menus, afternoon-tea experiences, non-alcoholic pairings and promotions. Complete tastings, recipe trials, costing inputs and service notes; ensure concepts are operationally practical, scalable and aligned with the outlet proposition.

07 Training and capability building Coach F&B; colleagues in espresso basics, tea preparation, beverage vocabulary, equipment care, allergy awareness, suggestive selling and service sequence. Demonstrate standards on shift, provide constructive feedback, support recent-joiner certification and share concise training materials or tasting notes.

08 Equipment and water management — Operate espresso machines, grinders, brewers, kettles, filtration and smallwares safely. Complete cleaning and preventive-care routines; backflush and purge as specified; monitor water, pressure and temperature; report defects immediately; and coordinate with Engineering or suppliers to minimise downtime.

09 Food safety, hygiene and compliance — Maintain immaculate personal and station hygiene; follow handwashing, sanitising, storage, date-labelling, allergen, pest-control and glass/ceramic safety standards; comply with hotel SOPs and applicable food-safety requirements; and stop service where product or equipment safety is uncertain.

10 Inventory, cost and waste control — Receive and check beans, tea, milk and consumables; rotate stock using FIFO/FEFO; maintain par levels; record wastage, remakes and complimentary items accurately; protect high-value tea and coffee from air, heat, light and moisture; and support stock counts, requisitions and beverage-cost reviews.

📌 Barista Host/Associate/Executive (New Delhi)
🏢 Envision Consulting
📍 New Delhi