Culinary Operations Manager

5 days ago

Shimoga, Karnataka, India beBeeLeadership Full time ₹ 8,00,000 - ₹ 15,00,000
Head Chef Job Description

As a key member of our culinary team, the Head Chef will lead kitchen operations, menu design, and food quality to ensure guest satisfaction and adherence to hygiene and safety standards.

  • The ideal candidate will oversee all day-to-day kitchen activities, from food preparation to final presentation, and plan, create, and update innovative menus based on seasonal availability and customer preferences.
  • They will maintain inventory and place orders for ingredients and equipment, controlling food costs and minimizing waste, while ensuring compliance with food safety and hygiene regulations through regular kitchen audits.
  • Additionally, they will supervise, train, and manage all kitchen staff, fostering a collaborative and efficient team environment.

Key Responsibilities:

  1. Oversee all day-to-day kitchen activities, from food preparation to final presentation.
  2. Plan, create, and update innovative menus based on seasonal availability and customer preferences.
  3. Maintain inventory and place orders for ingredients and equipment, controlling food costs and minimizing waste.
  4. Ensure compliance with food safety and hygiene regulations; conduct regular kitchen audits.
  5. Supervise, train, and manage all kitchen staff, fostering a collaborative and efficient team environment.
  6. Approve and inspect all dishes before service to assure top quality and consistency.
  7. Address operational or quality issues swiftly and efficiently.
  8. Collaborate with management for menu costing and planning special events or promotions.
  9. Keep up-to-date with culinary trends, techniques, and best practices.
  10. Build relationships with local vendors to source quality ingredients.

Requirements:

  • Bachelor's degree or diploma in Culinary Arts or Hotel Management preferred.
  • Minimum 10 years of experience, including at least 2 years in a head chef/leadership role.
  • Strong leadership, creativity, and management skills.
  • Familiarity with kitchen equipment, menu planning, food costing, and inventory systems.
  • Proficiency in MS Office and restaurant management software.

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