Culinary Operations Manager

2 days ago


Jaipur, Rajasthan, India AccorHotel Full time

The Culinary Operations Manager is responsible for overseeing all aspects of the kitchen and food and beverage operations to ensure that everything runs smoothly from purchasing and inventory management to training and development of employees.

This role may also involve developing new menu items or specials, creating marketing materials to promote these offerings, and ensuring a quality product for our guests.

Key Responsibilities:

  • To ensure consistency and highest quality in food taste, presentation, and appropriate food temperature for food served in all kitchens.
  • Ensure the quality and cleanliness of all food display to the minimum standards of the company.
  • Ensure maximum creativity in all food displays.
  • Responsible for ensuring smooth and effective communication among employees.
  • Ensure that all kitchens follow the company's grooming standards.
  • Maintain and improve the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
  • Monitor and maintain stock levels required for all services.
  • Ensure that good kitchen practices are maintained by example and by instruction.
  • Develop extensive knowledge of all Resort facilities and services and surrounding areas.
  • Create, maintain, and enhance effective working relationships.
  • Provide training for all employees on all aspects of the departmental operating procedures.
  • Ensure that purchasing, receiving, and all storage are efficiently handled and that the goods purchased conform to the hotel's specification.
  • Follow HACCP guidelines and ensure that employees comply with HACCP guidelines.
  • Lead by example, adopting a positive attitude to keep the team at its highest level.
  • Manage service departments and ensure quality and standards are aligned with Novotel standards.

Qualifications:

  • Bachelor's degree in Culinary and F&B Arts or related field.
  • 10 years of experience as a professional chef with 3 years in a senior management role.
  • Culinary certification from an accredited institution.
  • Strong understanding of food trends and culinary techniques.
  • Excellent leadership, communication, and organizational skills.

Work Arrangement:

Full-time employment.



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