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Culinary Operations Manager

3 weeks ago

India beBeeExecutive Full time ₹ 7,20,000 - ₹ 10,80,000

Chef de Partie - Key Responsibilities:

  • Leads, mentors, supports and evaluates direct reports in conjunction with the Sous Chef.
  • Maintains comprehensive knowledge of culinary terms and reads, understands and prepares company recipes while ensuring consistency and quality.
  • Ensures efficient task completion, maintains high productivity and works effectively across all kitchen sections.
  • Coordinates team members, assigns tasks and delegates responsibilities accordingly.
  • Reviews recipes daily and maintains immaculate recipe folders.
  • Follows up on requests from supervisors or managers, including food sampling and tastings.
  • Controls production levels, suggests improvements and optimizes cost control measures.
  • Prepares electronic requisitions for food items and verifies deliveries for accuracy, reporting discrepancies to the supervisor.
  • Oversees main kitchen sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and their entire food production.
  • Ensures adherence to Public Health standards and protocols within their section.
  • Maintains a clean and organized work area, ready for inspections at any time.

Financial Responsibilities:

  • Manages resources efficiently, maintaining accurate records, reports and supplies.
  • Identifies opportunities for expense reduction through cost control measures.
  • Analyzes operational issues and implements controls to resolve them.
  • Reviews timesheets and forwards them to the Executive Chef for approval.
  • Prepares various reports and letters using personal computer systems.
  • Requisitions items in correct quantities, within acceptable timeframes and according to established procedures.
  • Conducts spot checks to minimize deterioration and waste.

Motivational Responsibilities:

  • Monitors workstation functions and staff performance.
  • Assigns duties and responsibilities to team members, observing and evaluating work procedures.
  • Makes recommendations regarding personnel actions, such as hiring and discharge.
  • Inspects workstations, equipment and work areas to ensure efficient service and adherence to standards.

Qualifications and Education:

  • Minimum 8 years of experience in upscale hotels, resorts, cruise ships or convention banqueting services, with at least 2 years as a Chef de Partie.
  • Culinary school degree required.
  • Strong management skills in multicultural and dynamic environments.
  • Excellent communication, problem-solving, decision-making and interpersonal skills.
  • Superior customer service, teamwork and conflict resolution skills.
  • Knowledge of personalized service principles, including needs assessment techniques and guest satisfaction evaluation techniques.
  • Strong planning, coaching, organizing, staffing, controlling and evaluating skills.
  • Intermediate computer software skills required.
  • Basic accounting understanding, including number flow, debits/credits, adjusting entries and corrections.
  • Ability to write reports and business correspondence and establish good rapport with senior officers and corporate offices.