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Chakkalakkal

Thoppumpady

Job Title: Chinese Head Chef

Restaurant Name: Schezbhez

Location: Kochi

Department: Kitchen Operations

Reports To: Executive Chef / Operations Manager

Job Summary:We are looking for an experienced and creative Chinese Head Chef to lead the kitchen operations at Schezbhez. The ideal candidate will have strong expertise in Indo-Chinese, Sichuan, and Pan-Asian cuisine, ensure food quality and consistency, manage kitchen staff, and maintain high standards of hygiene and safety.

Key Responsibilities:
Plan, design, and execute the Chinese and Indo-Chinese menu as per Schezbhez brand standards
Ensure consistent taste, quality, portion control, and presentation of all dishes
Lead, train, and supervise kitchen staff including cooks and commis chefs
Manage daily kitchen operations, duty rosters, and staff discipline
Control food cost, minimize wastage, and manage inventory & vendor coordination
Ensure compliance with food safety, hygiene, and FSSAI standards
Develop new recipes, seasonal specials, and improve existing dishes
Coordinate with management for menu pricing, promotions, and kitchen requirements
Maintain kitchen equipment and ensure smooth workflow during peak hours



Required Skills & Qualifications:Proven experience as a Chinese Head Chef / Senior Chinese Chef
Strong knowledge of Indo-Chinese, Sichuan, Cantonese, and Pan-Asian cuisine
Expertise in sauces, gravies, wok cooking, dim sums, and Chinese appetizers
Ability to manage high-volume kitchen operations
Leadership, team-handling, and training skills
Knowledge of food costing, inventory control, and kitchen planning
Understanding of hygiene, safety, and sanitation standards


Experience:Minimum 6–10 years of experience in Chinese cuisine
At least 2–3 years in a leadership or Head Chef role



Head Chef

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 - 35000 to 40000
Immediate Joining


Chef De Partie

Subramanya Nagar

Bengaluru

Kailasipalyam

I.I.T.Main Gate

Mumbai

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




Kalyani Nagar

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 : 9923510212


Kitchen Supervisor

Job Title: Commis 1 – Chinese Cuisine
Restaurant Name: Schezbhez
Location: Mumbai
Department: Kitchen
Reports To: Chinese Head Chef / Sous Chef

Job Summary:We are looking for a skilled and disciplined Commis 1 (Chinese Cuisine) to support kitchen operations by preparing high-quality Chinese and Indo-Chinese dishes. The candidate should have good knowledge of wok cooking, sauces, and Chinese ingredients while maintaining hygiene and kitchen standards.

Key Responsibilities:
Assist in preparation and cooking of Chinese & Indo-Chinese dishes
Handle wok station under supervision and ensure timely service
Prepare sauces, gravies, stocks, and mise-en-place as per recipes
Maintain consistency in taste, portion, and presentation
Follow food safety, hygiene, and cleanliness standards (FSSAI)
Assist Head Chef/Sous Chef during service hours
Proper storage and labeling of raw materials and prepared food
Reduce wastage and maintain food cost control
Keep work station clean and organized at all times
Required Skills & Qualifications:Basic to intermediate knowledge of Chinese & Indo-Chinese cuisine
Familiarity with wok cooking, Chinese sauces, noodles, and rice dishes
Ability to work in a fast-paced kitchen environment
Good knife skills and understanding of kitchen equipment
Team player with positive attitude and discipline



Line Chef Commis 1 (Kerala Region)

Fort Kochi

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

Ernakulam

Vegetable Cutting
Chopping 
Cleaning 

 


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

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Vangard Hospitality Jobs - 10 Verified Vacancies

Head Chef

Chef De Partie

Chef De Partie

Chef De Partie

Kitchen Supervisor

Line Chef Commis 1 (Kerala Region)

Restaurant Captain

Restaurant Captain

Kitchen Helper

Waiter / Steward