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. Responsibilities: Responsible for managing 2-3 outlets in South Region. Visiting outlets on monthly basis and taking reporting of CDPs and DCDPs Reviewing staffing levels to meet service, operational, and financial objectives. Interviewing, hiring, and training cooks and other kitchen staff. Planning and supervising tasks carried out by the food preparation staff. Taking responsibility for the health and safety of the food team. Planning food menus and ensuring that the menu is fresh and well presented. Keeping abreast of culinary trends and incorporating these into the menu. Developing recipes and determining how best to present dishes. Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory. Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices. Checking regularly that the equipment and work areas are kept spotless. Keeping abreast of and complying with the latest health and safety laws and regulations. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the executive chef's absence. Requirements: Bachelor’s degree in culinary science or relevant field. Should know south indian cuisine. A minimum of 2 years’ experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Cluster Chef/ Head Chef/ Sous chef/ Jr. Executive Chef Also Can apply for this post. To know about company please check out www.keralacafe.co Job Type: Full-time Pay: ₹50,000.00 - ₹55,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person Expected Start Date: 01/08/2025
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. Responsibilities: Responsible for managing 2-3 outlets in South Region. Visiting outlets on monthly basis and taking reporting of CDPs and DCDPs Reviewing staffing levels to meet service, operational, and financial objectives. Interviewing, hiring, and training cooks and other kitchen staff. Planning and supervising tasks carried out by the food preparation staff. Taking responsibility for the health and safety of the food team. Planning food menus and ensuring that the menu is fresh and well presented. Keeping abreast of culinary trends and incorporating these into the menu. Developing recipes and determining how best to present dishes. Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory. Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices. Checking regularly that the equipment and work areas are kept spotless. Keeping abreast of and complying with the latest health and safety laws and regulations. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the executive chef's absence. Requirements: Bachelor’s degree in culinary science or relevant field. Should know south indian cuisine. A minimum of 2 years’ experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Cluster Chef/ Head Chef/ Sous chef/ Jr. Executive Chef Also Can apply for this post. To know about company please check out www.keralacafe.co Job Type: Full-time Pay: ₹50,000.00 - ₹55,000.00 per month Benefits: Flexible schedule 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. CDP / DCDP / Head Chef / Chef etc having more than 5 years experience in Indian / South Indian / Chinese as DCDP or above can apply Summary of Position: DCDP role is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of Kerala Cafe outlet in Kalyani Nagar and 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 CDP 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 - 28000/- Plus Immediate Joining Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Flexible schedule Food provided Expected Start Date: 01/08/2025
About the Company: Vangard Hospitality is a renowned multi-chain restaurant group with a strong presence in Mumbai and Pune. The company is known for its flagship brand Kerala Cafe , serving authentic Kerala cuisine and offering guests a delightful dining experience rooted in traditional flavors and warm hospitality. Position Overview: The Head of Operations will be responsible for overseeing and managing operational performance across all outlets in Mumbai, Pune, Kerala, and Bangalore. This role requires strong leadership, strategic planning, and operational excellence to ensure smooth functioning, consistent guest experience, and achievement of business targets across multiple locations. Key Responsibilities: Operational Leadership Lead and manage day-to-day operations across all outlets. Ensure adherence to brand standards, SOPs, and company policies. Conduct regular outlet audits to monitor performance, quality, and compliance. Drive operational efficiency and improve overall outlet performance. Team Management & Development Lead, motivate, and mentor Outlet Managers, Supervisors, and staff. Manage manpower planning, staff allocation, and performance evaluations. Conduct training programs to strengthen service standards and operational processes. Business Performance & Strategy Monitor sales, profitability, expenses, and operational KPIs for all outlets. Develop strategies to improve revenue, optimize cost control, and reduce wastage. Implement new initiatives, process improvements, and brand-driven projects. Customer Experience Management Ensure consistent guest satisfaction across all locations. Address escalated customer issues and ensure effective service recovery. Implement systems to capture guest feedback and improve service quality. Coordination & Cross-functional Collaboration Work closely with Culinary, HR, Marketing, Finance, and Supply Chain teams. Coordinate with central kitchen and chefs for menu consistency and food standards. Support in opening new outlets including planning, staffing, and operational setup. Compliance & Safety Ensure compliance with FSSAI, hygiene standards, and audit requirements. Maintain safety protocols and operational guidelines across all sites. Requirements: Bachelor’s degree in Hospitality Management, Business Administration, or related field. 7–12+ years of experience in restaurant/hospitality operations, with multi-outlet leadership. Strong knowledge of F&B operations, customer service, and staff management. Proven ability to lead teams across multiple locations. Excellent communication, problem-solving, and decision-making skills. Willingness to travel frequently between outlets. How to Apply You can share your CV at priti@keralacafe.co For more details, please Visit www.keralacafe.co We look forward to reviewing your profile. Job Type: Full-time Pay: Up to ₹100,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person
About the Company: Vangard Hospitality is a renowned multi-chain restaurant group with a strong presence in Mumbai and Pune. The company is known for its flagship brand Kerala Cafe , serving authentic Kerala cuisine and offering guests a delightful dining experience rooted in traditional flavors and warm hospitality. Position Overview: The Group Executive Chef will be responsible for leading and overseeing culinary operations across 6 outlets located in Mumbai, Pune, Kerala, and Bangalore. This role demands strong culinary expertise, leadership, menu innovation, and the ability to maintain consistent food quality and authenticity across all locations. Key Responsibilities: Culinary Leadership & Menu Management Lead all culinary operations across multiple outlets. Develop, design, and standardize menus aligned with the Kerala Café brand. Ensure authentic Kerala cuisine is consistently delivered across locations. Innovate new dishes while preserving traditional flavors. Quality, Hygiene & Compliance Maintain the highest standards of food quality, taste, presentation, and hygiene. Ensure compliance with FSSAI standards and all local food safety regulations. Develop and implement SOPs for kitchen operations across all outlets. Team Management & Training Recruit, train, and mentor chefs, cooks, and kitchen teams. Conduct periodic training on recipes, techniques, and hygiene practices. Evaluate team performance and support career development. Operational Management Oversee kitchen operations, food production, and consistency across all outlets. Collaborate with purchasing and inventory teams to maintain optimum stock levels. Monitor food costs, wastage, and adherence to budgeted targets. Coordinate with Operations, HR, and Supply Chain teams for smooth workflow. Brand & Guest Experience Ensure signature dishes and brand identity are consistently delivered. Address special guest requests, food concerns, and quality issues. Support new outlet launches, menu rollouts, and culinary events. Requirements: Degree or diploma in Culinary Arts or Hotel Management. 8–12+ years of culinary experience, with at least 3–5 years in a leadership role. Strong expertise in Kerala cuisine (mandatory). Experience managing multi-outlet kitchen operations. Strong leadership, training, and team-building skills. Excellent knowledge of food safety and hygiene standards. Ability to handle high-pressure environments and travel across locations. How to Apply You can share your CV at priti@keralacafe.co For more details, please Visit www.keralacafe.co We look forward to reviewing your profile. Job Type: Full-time Pay: Up to ₹100,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person