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 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 Schedule: Day shift Work Location: In person Expected Start Date: 01/06/2025

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 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 Schedule: Day shift Work Location: In person Expected Start Date: 01/06/2025

Vangard Hospitality is a renowned chain of multi chain restaurants in Mumbai , Pune , Kerala & Bangalore 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. Responsibilities Receiving orders from suppliers Organizing and labeling products Doing physical counts Handling goods Tracking and issuing supplies Maintaining accurate records Ensuring the availability of materials Keeping records of transactions Ensuring the smooth operation of a store. Kitchen Supervisor / Assistant Store kepper/ Purchase Executive can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person Expected Start Date: 01/06/2025

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 Pune location, CTC is 50000/- Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a 2-3 Outlets. 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 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 / Head Chef/ Cluster Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹50,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Work Location: In person Expected Start Date: 01/06/2025

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Kochi 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, Kerala Location. CTC is 25000/- Per month responsibilities : Preparing ingredients, cooking, and plating dishes Quality Ensuring food quality and consistency, and meeting agreed standards Following sanitation and cleaning procedures, and ensuring work stations are properly sanitized Monitoring stock movement, requisitioning items, and accepting and storing deliveries Performing daily and weekly activities such as temperature checks, food labeling, and storage Removing hazards and reporting any defects in the kitchen or equipment Maintaining a high level of customer service Attending training courses as identified for appropriate development Communicating clearly and effectively in a kitchen environment Line chef Commi I / Commi I / Commi II / DCDP / Commis Chef Can aslo apply. 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 Benefits: Food provided Schedule: Day shift Work Location: In person Expected Start Date: 10/06/2025

Preparing journal entries and adjusting account balances to accurately reflect company financial statements Preparing bank reconciliations by reviewing and verifying the accuracy of account balances in accordance with bank statements Preparing financial reports, including monthly statements and annual audits, in accordance with government regulations regarding accounting standards Reviewing budgets and preparing estimates of future expenditures based on historical data or other available information Recommending changes to accounting procedures and policies to improve the accuracy of financial records Helping to identify which accounts should be recorded first in order to facilitate accurate record keeping Calculating tax liabilities for businesses and individuals based on laws implemented by the federal government and state agencies Processing payroll for all employees using automated software programs or manual methods Monitoring cash flow and identifying any potential problems in advance so that corrective action can be taken before an issue arises Requirements: Bachelor's degree in Finance, Accounting or related Field. Should have at least 1 years of experience hospitality industry. Strong knowledge of accounting principle & practices. Proficiency in financial software & tools, including accounting software, Microsoft excel,Etc. Familiar with restaurant operations & inventory management is an advantage Attention to details, strong organizational skills , and ability o manage multiple tasks. Job Type: Permanent Pay: Up to ₹15,000.00 per month Schedule: Day shift Morning shift Weekend availability Work Location: In person Expected Start Date: 15/06/2025

Preparing journal entries and adjusting account balances to accurately reflect company financial statements Preparing bank reconciliations by reviewing and verifying the accuracy of account balances in accordance with bank statements Preparing financial reports, including monthly statements and annual audits, in accordance with government regulations regarding accounting standards Reviewing budgets and preparing estimates of future expenditures based on historical data or other available information Recommending changes to accounting procedures and policies to improve the accuracy of financial records Helping to identify which accounts should be recorded first in order to facilitate accurate record keeping Calculating tax liabilities for businesses and individuals based on laws implemented by the federal government and state agencies Processing payroll for all employees using automated software programs or manual methods Monitoring cash flow and identifying any potential problems in advance so that corrective action can be taken before an issue arises Requirements: Bachelor's degree in Finance, Accounting or related Field. Should have at least 1 years of experience hospitality industry. Strong knowledge of accounting principle & practices. Proficiency in financial software & tools, including accounting software, Microsoft excel,Etc. Familiar with restaurant operations & inventory management is an advantage Attention to details, strong organizational skills , and ability o manage multiple tasks. Job Type: Permanent Pay: Up to ₹15,000.00 per month Schedule: Day shift Morning shift Weekend availability Work Location: In person Expected Start Date: 15/06/2025

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. Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a 5-6 Outlets. Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings 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. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Hire, train and supervise kitchen personnel Identify new culinary techniques and presentations Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. 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 catering talent. 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 / Head Chef/ Cluster Chef/ Corporate Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹100,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day 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. Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a 5-6 Outlets. Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings 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. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Hire, train and supervise kitchen personnel Identify new culinary techniques and presentations Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. 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 catering talent. 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 / Head Chef/ Cluster Chef/ Corporate Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹100,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Work Location: In person Expected Start Date: 01/07/2025

A restaurant captain, also known as a hotel captain, manages the dining experience in a restaurant. Their responsibilities include: Customer service : Greeting guests, ensuring their satisfaction, and providing exceptional service Staff management : Training and managing restaurant staff Kitchen coordination : Communicating with the kitchen about menu questions, wait times, and product availability Inventory : Maintaining inventory and ensuring cleanliness Service standards : Recommending and implementing food and beverage service standards Duty roster : Organizing the duty roster for service staff Cost control : Controlling costs A restaurant captain should have excellent communication and customer service skills, and be able to stay calm and professional in high-pressure situations. They should also be knowledgeable about the restaurant's menu and offerings. Job Type: Permanent Pay: Up to ₹22,000.00 per month Schedule: Day shift Morning shift Weekend availability Work Location: In person Expected Start Date: 01/07/2025

A restaurant captain, also known as a hotel captain, manages the dining experience in a restaurant. Their responsibilities include: Customer service : Greeting guests, ensuring their satisfaction, and providing exceptional service Staff management : Training and managing restaurant staff Kitchen coordination : Communicating with the kitchen about menu questions, wait times, and product availability Inventory : Maintaining inventory and ensuring cleanliness Service standards : Recommending and implementing food and beverage service standards Duty roster : Organizing the duty roster for service staff Cost control : Controlling costs A restaurant captain should have excellent communication and customer service skills, and be able to stay calm and professional in high-pressure situations. They should also be knowledgeable about the restaurant's menu and offerings. Job Type: Permanent Pay: Up to ₹22,000.00 per month Schedule: Day shift Morning shift Weekend availability 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 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 Schedule: Day 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 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 Schedule: Day shift Work Location: In person Expected Start Date: 01/07/2025

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. 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 8-9 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 Job Type: Full-time Pay: ₹35,000.00 - ₹45,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person Expected Start Date: 01/07/2025

Responsibilities - Plan and execute menus in collaboration with other colleagues Ensure adequacy of supplies at all times Place orders in a timely manner Manage ingredients that should be frequently available on a daily basis Follow the directions of the CDP/ Head Chef. Suggest new ways of presentation of dishes Suggest new rules and procedures for optimizing the cooking process Give attention productivity of the kitchen such as speed and food quality Ensure adherence to all relevant health, safety and hygiene standards Collaborate with other colleagues and seniors Requirements - Proven experience in a Demi 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 CDPs/ DCDP Chef/ Head Chef / Commi 1 can also apply Job Type: Full-time Pay: Up to ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person Expected Start Date: 01/07/2025

Food Pick up: Coordinate with the kitchen staff to ensure timely preparation of food orders. Order Verification: Double-check and verify each order to ensure accuracy and completeness. Customer Interaction: Greet customers, confirm their orders, and provide friendly assistance as needed. Packaging: Carefully pack food orders, ensuring they are secure and presentable. Timely Delivery: Hand over orders to customers promptly, while maintaining food quality. Payment Handling: Accept payments accurately, providing receipts and ensuring cash handling protocols are followed. Cleanliness: Maintain a clean and organized pick-up area. Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Schedule: Day shift Morning shift Night shift Rotational shift Weekend availability Work Location: In person Expected Start Date: 15/07/2025

Food Pick up: Coordinate with the kitchen staff to ensure timely preparation of food orders. Order Verification: Double-check and verify each order to ensure accuracy and completeness. Customer Interaction: Greet customers, confirm their orders, and provide friendly assistance as needed. Packaging: Carefully pack food orders, ensuring they are secure and presentable. Timely Delivery: Hand over orders to customers promptly, while maintaining food quality. Payment Handling: Accept payments accurately, providing receipts and ensuring cash handling protocols are followed. Cleanliness: Maintain a clean and organized pick-up area. Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Schedule: Day shift Morning shift Night shift Rotational shift Weekend availability Work Location: In person Expected Start Date: 15/07/2025

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: Food provided Schedule: Day shift Work Location: In person Expected Start Date: 15/07/2025

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. Job Summary: Assistant Restaurant Manager: We are seeking a skilled and dynamic Assistant Restaurant Manager to oversee the operations of one of our outlets in Chembur. 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. Responsibilities : Leading front-of-house and back-of-house teams Handling team conflicts Streamlining operations Hiring and on-boarding 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. 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. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person Expected Start Date: 15/07/2025