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Santoshi Mata Chowk

Shroff Chowk

Vangard is a renowned multi chain restaurant group with its presence in Mumbai, Bangalore, Kochi and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. CDP / DCDP / Sous Chef / Head Chef / Chef etc having more than 5 years experience in Indian / South Indian / Chinese as CDP or above can apply
Summary of Position: 
CDP role is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of Kerala Cafe outlet in Baner, Pune. Responsible for supervising all kitchen functions including food preparation and maintenance of quality standards; sanitation and cleanliness
Prepare and cook dishes
Present dishes to customers
Supervise junior chefs
Ensure food hygiene and safety standards are followed
Monitor portion and waste control
Help develop new dishes and menus
Clean and sanitize their work area
Store unused food in the correct place
Ensure food quality and freshness

Other duties
Assist the head and sous chef
Implement recommendations from senior chefs
Ensure a safe and friendly working environment
Operate kitchen equipment
Report any damaged equipment
Follow food preservation techniques

Skills and qualities
Self-motivation
Ability to learn and interpret recipes and manuals
Ability to communicate with colleagues and managers
Punctuality
Honesty
Ability to take criticism positively

Salary - 30000 to 35000/-
Immediate Joining


Chef De Partie

I.I.T.Main Gate

Chembur

Vangard is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality.
This Opening is related to Restaurant. CTC-20000 TO 25000 Per month
Responsibilities:
Pickup Management
KOT handling and assigning
Online order handling ( packaging , missing order , customer request in KOT online)
Parcel order as per standard company sop
Handling pressure situation on peak times and special public holiday as there will be more orders on that days .
Train other employee for handling the section on his weekly off day

Store Management-
Daily transfer order making in system
Daily purchase order placing in system
Receiving of materials daily
Keeping store clean and organized
Grocery ,packaging,cleaning supplies management without not availability
Issuing material as per transfer order ( to)
Escalation or rejection of non quality material from vendor
Receive and inspect deliveries, verifying items against purchase orders and invoices.
Ensure proper storage, labeling, and organization of supplies, ingredients, and equipment
Monitor stock levels and anticipate replenishment needs to avoid shortages or overstocking.
Rotate stock to maintain product freshness and minimize waste.
Collaborate with the procurement team to place accurate and timely orders for required items.Keep track of order schedules, ensuring timely receipt of supplies to meet operational demands.
Verify the accuracy of orders received and resolve discrepancies with suppliers.
Maintain accurate records of inventory levels, transactions, and any issues related to stock.
Ensure that all items received meet quality standards and adhere to food safety guidelines. Conduct regular inspections to identify damaged or expired items and take appropriate actions.
Work closely with chefs, kitchen staff, and service teams to understand their requirements and preferences.
Communicate effectively to address any inventory-related concerns and provide timely solutions
Maintain a clean and organized storage area, following proper sanitation and safety practices.Ensure compliance with health and safety regulations in storage and handling of items.

Requirements:
Proven experience as a kitchen supervisor, preferably in a restaurant or hospitality setting.
Knowledge of inventory management software is a plus.
Familiarity with food safety and sanitation guidelines.
Ability to lift and carry heavy items.
Reliable and responsible with a strong work ethic.

Shift Managers / store supervisors / inventory managers / store in charge can apply.
You can share your resume on this number : 9172419775


Kitchen Supervisor

Chakkalakkal

Ernakulam

Key Responsibilities:

Prepare and cook menu items as directed by the Chef de Partie or Sous Chef.
Ensure food preparation meets quality standards and portion sizes.
Maintain cleanliness and organization of the kitchen and workstations.
Follow all food safety and hygiene standards as per company and local regulations.
Assist in the management of food inventory and minimize wastage.
Support in receiving, checking, and storing deliveries properly.
Coordinate with other kitchen staff to ensure timely service.
Uphold company policies and contribute to a positive team environment.





Line Chef Commis 1

Key Responsibilities:

Prepare and cook menu items as directed by the Chef de Partie or Sous Chef.

Ensure food preparation meets quality standards and portion sizes.

Maintain cleanliness and organization of the kitchen and workstations.

Follow all food safety and hygiene standards as per company and local regulations.

Assist in the management of food inventory and minimize wastage.

Support in receiving, checking, and storing deliveries properly.

Coordinate with other kitchen staff to ensure timely service.

Uphold company policies and contribute to a positive team environment.

Please contact me:- 9923510212



Key Responsibilities:

Assist chefs in basic food preparation such as washing, cutting, and peeling ingredients.
Maintain cleanliness of kitchen areas, utensils, and equipment.
Wash dishes, pots, pans, and kitchen tools after use.
Help in receiving, unpacking, and storing supplies properly.
Dispose of kitchen waste safely and maintain hygiene standards.
Refill and organize ingredients and equipment as needed.
Ensure all cleaning and sanitation standards are followed at all times.
Support kitchen staff during busy hours with any required tasks.




Kitchen Helper

Job description 
Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai ,Pune, Kerala & Bangalore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality.

Restaurant Captain Duties and Responsibilities:
Always greet and welcome guests promptly in a warm and friendly manner.
Assist guest with table reservation.
Ensure guest are serviced within specified time.
Has a good knowledge of menu and presentation standards.
Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
Able to anticipate any unexpected guest need and reacts promptly and tactful.
Serve food courses and beverages to guests.
Record transaction/ orders in Point of Sales systems at the time of order.
Responsible for clearing, collecting and returning food and beverage items to proper area.
Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
Present accurate final bill to guest and process payment
Perform shift closing on the Point of sales terminal and tally cash and credit card settlements
Ensures that hotel brand standards and SOP's are consistently implemented .
Complete closing duties, including restocking items, turning off lights, etc.
Conducts monthly inventory checks on all operating equipment and supplies.
Take an active role in coaching and developing junior staff.

Prerequisites:
Good command in both spoken and written English.
Should have pleasing personality.
Excellent guest service skill.
Good knowledge of food and beverage service.


Pay: ₹12,000.00 - ₹16,000.00 per month
Benefits:
Food provided
Accommodation

Schedule:
Day shift
Morning shift



Waiter / Steward

Line Chef Commi 3

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Vangard Hospitality Jobs - 7 Verified Vacancies

Chef De Partie

Kitchen Supervisor

Line Chef Commis 1

Line Chef Commis 1

Kitchen Helper

Waiter / Steward

Line Chef Commi 3

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