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 Vasai, Mumbai. 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/- Plus Immediate Joining Job Types: Full-time, Permanent Pay: Up to ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person Application Deadline: 30/06/2025 Expected Start Date: 20/06/2025
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 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. Job Type: Full-time Pay: Up to ₹35,000.00 per month Benefits: Food provided
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. 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
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
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
As a Restaurant Manager at Kerala Cafe's Kalyani Nagar outlet in Pune, you will play a crucial role in overseeing the daily operations to ensure excellent customer service and high food quality. Your responsibilities will include leading both front-of-house and back-of-house teams, handling team conflicts, streamlining operations, hiring and onboarding new employees, measuring guest satisfaction, managing inventory and finance, and enforcing safety protocols. Key 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 Qualifications: - 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 If you have experience in Food and Beverage (F&B) management, Assistant Restaurant Manager, or Operation Manager roles, we encourage you to apply for this full-time, permanent position with a CTC of 45000/-. The benefits include cell phone reimbursement and provided meals. The expected start date for this in-person role is 25/09/2025. Visit www.keralacafe.co to learn more about our company.,