Corporate Chef

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

For more details, please Visit

We look forward to reviewing your profile.

Job Type: Full-time

Pay: Up to ₹1,800,000.00 per year

Benefits:

• Flexible schedule
• Food provided

Work Location: In person