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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 - 35000 to 40000
Immediate Joining


Chef De Partie

Subramanya Nagar

Bengaluru

Whitefield

This Vacancy is for Kochi, Kerala Location

Prepare and cook a variety of Chinese cuisine (e.g., stir-fries, dumplings, noodles, soups).
Follow recipes and portion control guidelines.
Ensure food quality, taste, and presentation standards.
Maintain kitchen cleanliness and safety at all times.
Manage and store ingredients properly.
Assist with menu planning and daily prep work.
Work with kitchen team and follow instructions from the chef/manager.



Chinese Cook

Chakkalakkal

Ernakulam

Prepare and cook a variety of Chinese cuisine (e.g., stir-fries, dumplings, noodles, soups).
Follow recipes and portion control guidelines.
Ensure food quality, taste, and presentation standards.
Maintain kitchen cleanliness and safety at all times.
Manage and store ingredients properly.
Assist with menu planning and daily prep work.
Work with kitchen team and follow instructions from the chef/manager.


Chinese Chef

College Square

Kolkata

Prepare and cook a variety of Chinese cuisine (e.g., stir-fries, dumplings, noodles, soups).
Follow recipes and portion control guidelines.
Ensure food quality, taste, and presentation standards.
Maintain kitchen cleanliness and safety at all times.
Manage and store ingredients properly.
Assist with menu planning and daily prep work.
Work with kitchen team and follow instructions from the chef/manager.



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




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

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.
Summary of Position: 
Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units and external delivery catering. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness;
Duties & Responsibilities: 
Manage day-to-day Kitchen operations and Culinary team.
Responsible for managing 5-6 outlets in Pune & Mumbai. Visiting outlets on weekly basis and taking reporting of CDPs and DCDPs
Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control
Interviewing, hiring, and training cooks and other kitchen staff.
Checking regularly that the equipment and work areas are kept spotless.
Support management with Catering Proposals, Menu Pricing and Menu Innovation Track food costs while Managing Vendors to provide Standard Cost-efficient Products.
Estimate Food Consumption and Requisition of Food Purchase
Standardize Production Recipes to ensure consistent quality.
Responsible for continued growth : Cost, Quality, Presentation and Innovation
Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering.
Collaborate with General Managers on expense tracking for accurate financial projections.
Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed.
Implement and maintain Culinary Excellence Standards .
Train and manage kitchen personnel and supervise all culinary activities

Qualifications: 
At least 6-7 years experience in a similar capacity.
Strong knowledge of cooking methods, kitchen equipment, and best practices.
The ability to manage in a diverse environment with focus on client and customer services.
Good understanding of MS Office and restaurant software programs.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Strong organizational and time management skills.
Be able to reach, bend, stoop and frequently lift up to 50 kgs.
Be able to work in a standing position for long periods of time.
Full day availability is required, flexible schedule.

Commi Chef/ Commi-2/ Head Chef/ Culinary Director/ Directors of Culinary Operations Can apply


Kailasipalyam

Commi 1 is responsible for preparing, cooking, and presenting food according to standard recipes and quality guidelines. 
They assist senior chefs in daily kitchen operations, ensure proper food storage, and maintain high standards of hygiene and food safety. 
The role includes supporting smooth kitchen workflow, minimizing wastage, and ensuring timely service while following Restaurant policies and kitchen procedures.



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

Job description 
Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai ,Pune, Kerala and 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 answer any questions regarding menu and assist with menu selections.
Able to anticipate any unexpected guest need and reacts promptly and tactfully.
Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
Serve food courses and beverages to guests.
Set tables according to type of event and service standards.
Record transaction/ orders in Point of Sales systems at the time of order.
Communicate with the kitchen regarding any menu questions, the length of wait and product availability
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.
Any other duties related to food and beverage service assigned by the manager.

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

Floor Manager /Captain/ Restaurant Staff/ Food And Beverage Captain Can also apply.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹25,0000 per month

Benefits:
Food and Accommodation provided

Schedule:
Day shift
Morning shift

Work Location: In person
Whitefeild, Bangalore



Restaurant Captain


Handle work 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 south Indian Cuisine & Indian 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



Vasai

Job Title: Commis 2
Department: Kitchen
Location: Kerala Café
Reports To: Chef de Partie / Head ChefJob

Summary:The Commis II assists in day-to-day kitchen operations by preparing food items, maintaining hygiene standards, and supporting senior chefs. The role requires basic cooking skills, discipline, and willingness to learn traditional Kerala cuisine.

Key Responsibilities:Assist in preparation of ingredients such as vegetables, spices, batters, and masalas
Support cooking of Kerala dishes like dosa, appam, puttu, curries, and snacks as assigned
Follow recipes and instructions given by senior chefs
Maintain cleanliness of work station, utensils, and kitchen equipment
Ensure food safety, hygiene, and sanitation standards are followed
Help in receiving and storing raw materials properly
Minimize food wastage and follow portion control
Coordinate with team members during service hours
Perform any other kitchen duties assigned by seniors
Requirements & Skills:Basic knowledge of Indian / Kerala cuisine
1–2 years of experience in a similar role preferred
Ability to work in shifts and handle kitchen pressure
Willingness to learn and follow instructions
Good teamwork and communication skills



Line Chef Commis 2

Vasai West

Job Title: StewardDepartment: ServiceLocation: Kerala CaféJob Responsibilities:Greet customers politely and take food orders
Serve food and beverages to guests on time
Keep tables and dining area clean and tidy
Assist customers with menu and basic queries
Clear used plates and glasses after service
Follow hygiene and cleanliness standards
Coordinate with kitchen staff for smooth service
Handle basic customer requests and complaints politely
Requirements:Basic communication skills
Friendly and helpful attitude
Willingness to work in shifts
Prior experience preferred but not mandatory




Waiter / Steward

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Vangard Hospitality Jobs - 15 Verified Vacancies

Chef De Partie

Chinese Cook

Chinese Chef

Chinese Chef

Chef De Partie

Line Chef Commis 1

Line Chef Commis 1

Line Chef Commis 1

Kitchen Supervisor

Restaurant Captain

Line Chef Commis 1

Line Chef Commis 2

Waiter / Steward

Waiter / Steward