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Chakkalakkal

Park Avenue

Requirements:
10–12 years of experience in Chinese cuisine (preferably in hotels/restaurants)
Proven experience in a leadership or HOD/Head Chef role
Strong knowledge of authentic Chinese cooking techniques
Excellent team management and leadership skills
Ability to handle high-pressure kitchen environments
Knowledge of food safety and hygiene standards
Good communication and organizational skills


Preferred Skills:
Expertise in wok cooking, sauces, and menu innovation
Experience in multi-cuisine kitchens is an added advantage
Cost control and kitchen budgeting skills 




Head Of The Department - Chinese

I.I.T.Main Gate

Mumbai

Vasai West

An Executive Chef is the highest-ranking chef in a kitchen, responsible for both culinary leadership and overall kitchen management.
Kitchen management: Oversee staff, schedules, and workflow
Food quality control: Maintain standards for taste, presentation, and hygiene
Budgeting & inventory: Manage food costs, supplies, and vendor relationships
Training & leadership: Mentor junior chefs and kitchen staff




Executive Chef

Maharashtra Weight Bridge Sion

Key Responsibilities:
Prepare and cook dishes as per standard recipes
Assist in managing a particular section of the kitchen
Ensure food quality, taste, and presentation standards
Maintain hygiene and food safety standards
Support inventory control and stock management
Assist in training junior kitchen staff

Requirements:
3–4 years of kitchen experience
Basic culinary knowledge and skills
Ability to work in a fast-paced environment
Team player with a positive attitude
Knowledge of hygiene and safety standards




Line Chef Commis 1

Johar Chowk

Job Title: Chef de Partie (CDP) – Chinese Cuisine

Restaurant Name: Schezbhez

 Location: Mumbai

 Department: Kitchen

 Reports To: Head Chef / Sous Chef

Job Summary:We are seeking an experienced Chef de Partie (Chinese Cuisine) to manage a designated kitchen section and ensure consistent quality of Chinese and Indo-Chinese dishes. The ideal candidate will have strong wok skills, good leadership ability, and sound knowledge of Chinese cooking techniques and kitchen operations.

Key Responsibilities:
Handle and manage the Chinese kitchen section independently
Prepare and cook Chinese & Indo-Chinese dishes as per recipes and standards
Supervise and guide Commis chefs and kitchen helpers
Ensure consistency in taste, portion, and presentation
Plan daily mise-en-place and ensure smooth service operations
Maintain food safety, hygiene, and sanitation standards (FSSAI)
Control food cost by minimizing wastage and managing inventory
Assist in menu planning and development of new dishes
Ensure proper storage, labeling, and rotation of food items
Maintain cleanliness and upkeep of kitchen equipment and work areas
Required Skills & Qualifications:Strong knowledge of Chinese, Indo-Chinese, and Pan-Asian cuisine
Expertise in wok cooking, sauces, gravies, noodles, and rice preparations
Ability to manage high-volume service efficiently
Leadership and team-handling skills
Knowledge of food costing, inventory, and portion control
Experience:Minimum 4–7 years experience in Chinese cuisine
At least 1–2 years experience as CDP or Senior Commis




Chef De Partie

Acharya Garden-Diamond Garden

Supervise daily restaurant operations.
Welcome guests and ensure excellent customer service.
Take orders and coordinate with kitchen staff.
Check table settings and maintain cleanliness.
Train and guide waiters and support staff.
Handle guest complaints professionally.
Ensure smooth service during peak hours.
Monitor inventory of cutlery, crockery, and service items



Restaurant Captain

Santoshi Mata Chowk

Shroff Chowk

Supervises service staff (waiters & stewards)
Ensures smooth day-to-day restaurant operations
Provides excellent customer service and handles complaints
Coordinates with kitchen for timely service
Manages table setup, orders, and billing accuracy



Subramanya Nagar

Bengaluru

Kailasipalyam

Basic cutting and preparation of vegetables, meats, and ingredients
Assist in cooking Chinese dishes as per instructions
Boiling noodles, preparing sauces, and basic wok handling
Support senior chefs in daily kitchen operations
Maintain cleanliness and hygiene in the work area
Ensure proper storage of ingredients 

Menu Knowledge (Basic):
Fried Rice (Veg, Chicken, Egg)
Noodles (Hakka, Schezwan, Singapore)
Manchurian (Veg/Chicken)
Chilli Chicken / Chilli Paneer
Soups (Sweet Corn, Hot & Sour, Manchow)
Basic starters and sauces



Commis (Commi 1 / 2 / 3)

Key Responsibilities:
Generate bills and process payments (cash, card, UPI)
Handle daily cash transactions and maintain records
Ensure billing accuracy and resolve discrepancies
Coordinate with service team for smooth billing operations
Maintain POS system and reports
Provide courteous service to guests at billing counter

Requirements:
1–3 years of experience in cashier/billing role (F&B preferred)
Basic knowledge of POS systems
Good numerical and communication skills
Honest, detail-oriented, and well-groomed




Restaurant Cashier

 Cashier (Restaurant)
Location: Ernakulam
 Shift Timing: 12:00 PM – 12:00 AM
 Joining: Immediate Joiners Preferred

Greet customers and handle billing at the counter
Process cash, card, and digital payments accurately
Generate bills and issue receipts
Handle refunds or discrepancies professionally
Maintain cleanliness and organization of the billing area
Coordinate with kitchen and service staff for smooth operations
Ensure accurate cash handling and end-of-day balance


Key Responsibilities:
Assist in serving food and beverages to guests in a timely manner
Maintain cleanliness of tables, service areas, and dining space
Ensure proper table setup as per standards
Support senior staff (Captain/Manager) during service hours
Clear tables and reset for the next guests
Follow hygiene and safety standards at all times
Assist in handling guest requests and basic queries
Coordinate with kitchen and service staff for smooth operations



Waiter / Steward

R.C.F.Hostel (Chembur)

Key Responsibilities:
Assist in serving food and beverages to guests in a timely manner
Maintain cleanliness of tables, service areas, and dining space
Ensure proper table setup as per standards
Support senior staff (Captain/Manager) during service hours
Clear tables and reset for the next guests
Follow hygiene and safety standards at all times
Assist in handling guest requests and basic queries
Coordinate with kitchen and service staff for smooth operations




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Vangard Hospitality Jobs - 12 Verified Vacancies

Head Of The Department - Chinese

Executive Chef

Line Chef Commis 1

Chef De Partie

Restaurant Captain

Restaurant Captain

Restaurant Captain

Commis (Commi 1 / 2 / 3)

Restaurant Cashier

Restaurant Cashier

Waiter / Steward

Waiter / Steward