Culinary Operations Manager

Job Title: Culinary Operations Manager

We are seeking an experienced and skilled culinary professional to join our team as a Culinary Operations Manager. The successful candidate will be responsible for leading and managing the culinary team to ensure the smooth operation of the kitchen and delivery of high-quality food products.

Main Responsibilities:

• Plan, prepare and implement high-quality food and beverage products in all areas of the restaurant.
• Work seamlessly with recipes, standards, and plating guides to deliver exceptional dining experiences.
• Maintain all HACCP aspects within the hotel operation to ensure food safety and quality.
• Use equipment, tools, and machines efficiently to minimize waste and maximize productivity.
• Focus on constant improvement of training manuals and SOPs to enhance staff knowledge and skills.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings to drive continuous improvement.
• Work on offsite events when required and complete tasks outside of the kitchen area as needed.
• Assist in inventory taking and maintain accurate records.
• Be knowledgeable of hotel occupancy, events, forecasts, and achievements to inform menu planning and food preparation.
• Prepare menus in a timely fashion and work on new dishes for food tastings and photo shoots.
• Control stations within the kitchen and work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guest requests and provide excellent customer service.
• Learn and adapt to changes quickly and be receptive to constructive feedback.
• Purchase for and control production to achieve maximum profitability and efficiency.
• Maintain a professional and positive attitude towards team members and supervisors at all times.
• Adhere to established hotel rules and team member handbook to ensure a smooth operation.
• Coordinate, organize, and participate in all production pertaining to the kitchen.
• Check and follow up on the assembling of ingredients and equipment for ala carte menus, daily menus, and seasonal specials.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation, and cleanliness of workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in refrigerators are checked and replaced appropriately.
• Report any issues to the Executive Chef and take appropriate action.
• Follow up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought, or prepared for that day.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and report faults or problems to the Executive Sous Chef.
• Prepare work orders for the Engineering department as necessary.
• Ensure that recipes and costings are established and updated.
• Monitor food quality and quantity to ensure economical usage of ingredients.
• Check that the quality of food prepared by team members meets the required standard and make necessary adjustments.
• Select team members who display qualities and attributes that reflect department standards.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene, and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
• Control, monitor, and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Review all timesheets to ensure that team members' work times and meal breaks are accurate.
• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.