Executive Culinary Manager

2 weeks ago

Ajmer, Rajasthan, India beBeeLeadership Full time ₹ 8,00,000 - ₹ 12,00,000
Culinary Leadership Role

We seek a skilled and experienced Culinary Leader to oversee the kitchen operations, manage staff, and ensure exceptional service delivery.

Job Responsibilities
  1. Direct and supervise direct reports, providing coaching and evaluations as needed.
  2. Maintain a strong understanding of culinary terms and oversee food preparation, ensuring quality and consistency.
  3. Manage tasks efficiently and productively, working effectively in any kitchen section.
  4. Coordinate team members, assign and delegate tasks, and undertake daily recipe reviews.
  5. Ensure accurate food requisitions, deliveries, and report discrepancies to immediate supervisors.
  6. Oversee main sections, including Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen, ensuring compliance with Public Health standards.
  7. Implement the HACCP program correctly and maintain assigned areas in preparation for inspections.
  8. Report for duty on time, follow supervisor instructions, and adhere to personal appearance, uniform, and hygiene standards.
Financial Management
  1. Contain costs through proper use, handling, and maintenance of records, supplies, and equipment.
  2. Analyze operational problems and establish controls to minimize expenses.
  3. Review timesheets and forward them to the Executive Chef for approval.
  4. Prepare various reports and letters using personal computer systems and equipment.
  5. Evaluate and control inventory levels, minimizing waste and deterioration.
Motivational Leadership
  1. Monitor workstation functions and manage assigned duties and responsibilities.
  2. Evaluate staff performance, work procedures, and service quality standards.
  3. Make recommendations regarding personnel actions, ensuring adequate staffing and continuous improvement.
  4. Inspect workstations, work areas, and equipment to ensure efficient service and adherence to standards.
Qualifications and Education
  • A minimum of 8 years of experience in upscale hotels, resorts, cruise ships, or convention banqueting services, with at least 2 years as Culinary Lead.
  • A culinary school degree is required.
  • Strong management skills in multicultural and dynamic environments.
  • Excellent communication, problem-solving, decision-making, and interpersonal skills.
  • Superior customer service, teambuilding, and conflict resolution skills.
  • Knowledge of personalized service principles, needs assessment techniques, quality service standards, and guest satisfaction evaluation techniques.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  • Intermediate computer software skills required.
  • A good understanding of basic accounting principles, such as numbering flow, debits/credits, adjusting entries, and corrections.

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