Food & Beverage service to the guests by meeting and also exceeding their expectations. Welcome the guests by greeting them as per the standards. Job Type: Full-time Pay: ₹12,000.00 - ₹14,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 15/05/2025
Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai ,Pune & Kerala 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. Kindly share your CV to 9923510212 Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹18,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 15/05/2025
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. Commi-I / DCDP / Chef etc having more than 5 years experience in Indian / South Indian / North Indian / Chinese as Commi-1 or above can apply This vacancy is for Banglore location,CTC is 25000/- Job Responsibilities: *To maintain a high standard of specified work *To prepare, cook and serve food delegated as your responsibility * To monitor stock movement and be responsible for ordering on your section * To be punctual for work and report directly to the manager on duty on arrival in the kitchen *To aid in achieving food cost, kitchen standard and overall objectives *To carry out and assist in the smooth running of the kitchen * Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the head chef * To be fully aware of all hygiene control and wastage control * To attend all meeting and training sessions as required * To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies * To keep high standards of personal hygiene, clean uniform and overall camaraderie * To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹25,000.00 per month Schedule: Day shift Work Location: In person Expected Start Date: 15/06/2025
Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai ,Pune & Kerala 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 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025
Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This vacancy is for Bangalore location, CTC is 45000/- Outlet Junior Sous Chef Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates tasks with the Cluster Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Sr. CDP/ Head Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025
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. 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. Able to anticipate any unexpected guest need and reacts promptly and tactfully. 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. Complete closing duties, including restocking items, turning off lights, etc. 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. Floor Manager /Captain/ Restaurant Staff/ Food And Beverage Captain Can also apply. Kindly share your CV to 9975333941. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025
Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai and Pune,Banglore,kochi known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Duties and Responsibilities: Food & Beverage service to the guests by meeting and also exceeding their expectations. Welcome the guests by greeting them as per the standards. Always greet and welcome guests promptly in a warm and friendly manner. Assist guest while seating. Ensure guest are serviced within specified time. Has a good knowledge of menu and presentation standards. Steward/ Waiter/ F&B service staff/ Captain Can also apply. Kindly share your Resume on *7066675705* Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 05/07/2025
Vangard 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. Responsibilities: Create social media strategies that align with the company's goals Plan and execute content campaigns, including scheduling posts and writing copy Respond to customer queries and build relationships with influencers Monitor metrics and analyze campaign data to optimize future performance Ensure social media efforts align with the company's overall goals Keep up with social media trends, technologies, laws, and best practices Skills and experience: Excellent writing skills Experience with social media marketing tools Proficiency in graphic design tools Knowledge of online marketing channels and web design principles Analytical and multitasking abilities A bachelor's degree in marketing or a relevant field Experience with paid social media advertising Digital Marketing Executive/ Marketing Executive /Marketing Associate/Marketing Coordinator. To know abous us please visit to www.keralacafe.co. Job Type: Full-time Pay: Up to ₹30,000.00 per month Benefits: Cell phone reimbursement Schedule: Day shift Work Location: In person Expected Start Date: 15/07/2025
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 for Pune Location, CTC 30000-35000/- Per Month Job Description - Assistant Restaurant Manager: We are seeking a skilled and dynamic Assistant Restaurant Manager to oversee the operations of one of the Kerala Cafe outlets in Pune. In this role, you will be responsible for managing the daily activities of the restaurant, ensuring excellent customer service, maintaining high food quality, and leading a team of dedicated staff members. Assistant Restaurant Manager Responsibilities : Oversee the daily operations of the restaurant, including inventory management, scheduling, and ordering supplies. Ensure excellent customer service is provided at all times, addressing customer complaints and ensuring a positive dining experience. Manage and lead a team of restaurant staff, including hiring, training, and performance evaluation. Monitor financial performance, including budgeting, cost control, and profitability. Ensure compliance with health and safety regulations, food safety standards, and company policies. Maintain accurate inventory records and manage stock levels to minimise waste and reduce costs. Prepare and present regular reports on sales, profitability, and other performance metrics to senior management. * Requirements: High school qualification or equivalent. Prior experience in a managerial position within the hospitality industry. Excellent interpersonal and communication skills. Strong organizational abilities with attention to detail. Sales experience is advantageous. Must be from Restaurant Background. To know more about the company kindly visit our website www.keralacafe.co Candidates Can share their CV on 9923510212 Candidates with experience in Food and Beverage (F&B) management or Floor Supervisor or Restaurant Manager roles are also encouraged to apply for the position of Assistant Restaurant Manager at Kerala Cafe. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 15/07/2025
Vangard Hospitality is a renowned multi chain restaurants with presence in Mumbai , Pune , Kerala & Bangalore known for its Brand Kerala Cafe serving authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. We are seeking an experienced and visionary Group Executive Chef to lead and oversee the culinary operations of our six restaurant outlets across India. The ideal candidate will have a strong culinary background, exceptional leadership abilities, and the strategic mindset to deliver high-quality dining experiences across multiple formats, including casual and fine dining. This role involves a balance of creativity, operations, people management, and business acumen Responsibilities: Responsible for managing 5-6 outlets . Visiting outlets on monthly basis and taking reporting of Cluster Chefs. Design and develop seasonal and signature menus across all outlets, catering to different dining formats. Standardize recipes, plating, and portion control to ensure consistency and quality. Recruit, train, and mentor head chefs, sous chefs, and kitchen staff. Develop and implement SOPs and training modules across all kitchens. Planning and supervising tasks carried out by the food preparation staff. Oversee the day-to-day back-of-house operations across all locations. Manage inventory, order supplies, and coordinate equipment maintenance and repairs. Implement cost-effective practices without compromising quality. Ensure adherence to all FSSAI regulations and food safety standards. Conduct regular audits to ensure hygiene and sanitation compliance. Monitor profitability and suggest measures to optimize cost efficiency. Collaborate closely with front-of-house managers and senior management. Prepare reports and analysis for executive review on performance, costs, and initiatives. Contribute to long-term strategic planning and new outlet launches. Requirements: Proven experience as Group Executive Chef managing multiple outlets. Culinary degree or equivalent professional training. 10+ years of relevant experience in high-volume or multi-unit restaurant operations. Strong knowledge of South Indian cuisine/ Kerala Cuisine. Excellent leadership, interpersonal, and team management skills. Ability to travel extensively across India. To know about company please check out www.keralacafe.co Job Type: Full-time Pay: ₹70,000.00 - ₹80,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 01/08/2025
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. Commi-I / CDP / DCDP / Head Chef / Chef etc having more than 5 years experience in Indian / South Indian / Chinese as Commi-1 or above can apply Job Responsibilities: *To maintain a high standard of specified work *To prepare, cook and serve food delegated as your responsibility * To monitor stock movement and be responsible for ordering on your section * To be punctual for work and report directly to the manager on duty on arrival in the kitchen *To aid in achieving food cost, kitchen standard and overall objectives *To carry out and assist in the smooth running of the kitchen * Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the head chef * To be fully aware of all hygiene control and wastage control * To attend all meeting and training sessions as required * To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies * To keep high standards of personal hygiene, clean uniform and overall camaraderie * To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained 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 - 28000/- Plus Immediate Joining Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Work Location: In person Expected Start Date: 01/08/2025
-Should able Handel guest -Strong communication -Up Selling and promotion knowledge -Greeting Customers -Taking Orders,Serving -Collect Feedback From guest Job Type: Full-time Pay: ₹25,000.00 - ₹28,000.00 per month Work Location: In person Expected Start Date: 01/08/2025
-Should able Handel guest -Strong communication -Up Selling and promotion knowledge -Greeting Customers -Taking Orders,Serving -Collect Feedback From guest Job Type: Full-time Pay: ₹25,000.00 - ₹28,000.00 per month Work Location: In person Expected Start Date: 01/08/2025
Kerala Cafe 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. Job Description - Restaurant Manager: We are seeking a skilled and dynamic Restaurant Manager to oversee the operations of one of the Kerala Cafe outlets in Mumbai. In this role, you will be responsible for managing the daily activities of the restaurant, ensuring excellent customer service, maintaining high food quality, and leading a team of dedicated staff members. The Restaurant Manager leads the front-of-house and back-of-house teams and serves as the liaison between the restaurant’s staff and management. The role of a restaurant manager requires back-office work, as well as customer-facing interactions. Restaurant Manager Responsibilities : Leading front-of-house and back-of-house teams Handling team conflicts Streamlining operations Hiring and onboarding new employees (Assigned Levels) Ensuring and measuring guest satisfaction Managing inventory Managing finance Enforcing safety protocol Desired Skills : Ability to resolve conflicts calmly Experience working with a bookkeeper Leadership skills Customer service skills Previous hiring experience Front-of-house experience is a plus Negotiating contracts with vendors Ability to work well under pressure Excellent communication skills Ability to present innovative ideas to the company management. To know more about the company kindly visit our website www.keralacafe.co Candidates with experience in Food and Beverage (F&B) management or General Manager (GM) roles are also encouraged to apply for the position of Restaurant Manager at Kerala Cafe. Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹45,000.00 per month Benefits: Food provided Work Location: In person
Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This vacancy is for Kochi location, CTC is 45000/- Outlet Head Chef Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Shoule be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates tasks with the Cluster Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menuitems, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business. Personally responsible for hygiene, safetyand correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary cateringtalent. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Sr. CDP can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Work Location: In person
Outlet CDP Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menuitems, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business. Personally responsible for hygiene, safetyand correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive chef on the daily requirements, functionsand also about any last minute events. Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. Education: Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Experience: At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role. Head Chef/ Sous Chef/ DCDP/ Sr. CDP Can also apply. To know about company please visit www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Food provided Work Location: In person
Outlet CDP Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menuitems, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business. Personally responsible for hygiene, safetyand correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. Education: Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Experience: At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role. Head Chef/ Sous Chef/ DCDP/ Sr. CDP Can also apply. To know about company please visit www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Food provided Work Location: In person
Key Responsibilities: Assist the Chef de Partie in daily kitchen operations. Prepare ingredients and cook dishes according to recipes and quality standards. Ensure proper portion control and minimize food wastage. Maintain cleanliness and organization in the assigned kitchen section. Follow HACCP, food safety, and hygiene standards. Train and support Commis Chefs and kitchen trainees. Coordinate with other sections to ensure smooth kitchen operations. Monitor stock levels and inform the CDP/Sous Chef of requirements. Contribute to menu planning, recipe development, and presentation. Prerequisites - Proven experience in a Chef de Partie role Excellent use of various cooking methods, ingredients, equipment, tools and processes Ability to multitask Ability to work efficiently under pressure Great time management skills Great communication and interpersonal skills Knowledge of best and latest cooking practices Culinary school diploma. CDP Chef / Senior Chef / Head Chef Can also apply for this post. To know about company please visit www.keralacafe.co Job Type: Full-time Pay: Up to ₹35,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person
Vangard Hospitality is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic brands like Kerala cafe and Kaapi Queen, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. It has multiple brands under its belt Role and Responsibilities: The primary role is to operate the central phone (on call support) for a chain of restaurants, manage the booking and reservation process efficiently and handle guest feedback professionally ensuring a positive dining experience for guests and contributing to the overall success of the restaurant chain. Reservation Management: Handle incoming reservation requests via phone calls in a professional and efficient manner. Guest Inquiries: Provide information about the restaurant, outlet locations, available dining times, and any special arrangements or events when asked by guests. Reservation Confirmation : Confirm reservations with the specific outlets for the guests, reiterating the date, time, and any specific requests. Ensure accuracy in recording reservation details. Once a reservation is made, send a confirmation to the guest. Waitlist Management: Maintain a waitlist for waitlist guests in consultation with the outlets during peak hours, optimizing seating and table assignments. Issue Resolution: Assist in resolving issues or requests related to reservations, such as changing reservation times or accommodating special needs. Reservation System: Utilize the restaurant's reservation management system to book tables, check availability, and update reservation records. Cancellations: Manage reservation cancellations and communicate any cancellation policies to guests, especially in case of no-shows or late cancellations Communication: Foster clear communication between reservation staff and the restaurant's front-of-house team to ensure a smooth transition of guests to their tables. Double-Booking Prevention: Use your reservation system to prevent double-bookings or overbooking tables, which can lead to guest dissatisfaction. Customer Inquiries: Provide accurate information and assistance to customers' inquiries, concerns, and requests, addressing their questions and resolving issues. Reservation Records: Maintain detailed records of reservations, including guest information, booking times, and special requests. Feedback Collection: Make outbound calls to guests and encourage feedback from guests regarding their dining experience and update & maintain feedback records efficiently Qualifications: Graduate with fluency in English Previous experience in customer service or reservation management is often preferred. Strong communication skills, both verbal and written. Proficiency with reservation management software and computer systems. Excellent organizational skills and attention to detail. Ability to handle a high volume of phone calls during peak reservation times. Knowledge of the restaurant's menu, services, and reservation policies. Flexibility to work evenings, weekends, and holidays. Strong problem-solving abilities and the ability to handle difficult or irate customers with patience and professionalism. A customer-focused mindset and commitment to providing exceptional service. Job Types: Full-time, Fresher Pay: Up to ₹18,000.00 per month Benefits: Provident Fund Work Location: In person