Chef De Partie

Job Description

Vangard is a renowned multi chain restaurant group with its presence in Mumbai, Pune, Bangalore and Kochi 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. Executive Chef/ Sous Chef/ Head Chef/ Culinary Director/ Directors of Culinary Operations Can apply