
Culinary Operations Manager
4 days ago
The Chef de Partie is a pivotal role within the culinary team, overseeing kitchen operations and directing staff. This position requires exceptional leadership skills, extensive food knowledge, and the ability to maintain high standards of quality and productivity.
Key Responsibilities:
- Directs and evaluates the performance of direct reports, providing coaching and guidance to ensure they meet their job requirements.
- Maintains excellent food knowledge, staying up-to-date on new trends and techniques.
- Reads, understands, and prepares company recipes, adhering to established standards and guidelines.
- Ensures efficient task completion, prioritizing workloads to meet deadlines and maximize productivity.
- Coordinates team members, assigns tasks, and monitors progress to achieve kitchen goals.
- Conducts daily recipe reviews, identifying areas for improvement and implementing changes as necessary.
- Collaborates with direct supervisors or managers to ensure seamless communication and follow-through on requests.
- Monitors production levels, recommending improvements to enhance efficiency and reduce waste.
- Promotes public health and HACCP programs, maintaining a safe working environment.
- Maintains assigned areas for inspections, ensuring compliance with regulatory standards.
- Reports for duty at assigned times, demonstrating punctuality and reliability.
Financial Management:
- Optimizes cost containment through proper use of records and supplies, minimizing unnecessary expenses.
- Identifies potential expense reductions, analyzing operational problems and establishing controls to prevent financial losses.
- Reviews timesheets and forwards them for approval, ensuring accurate payroll processing.
- Evaluates workstation functions, requisitioning items in correct quantities and timeframes to maintain efficiency.
- Conducts workstation spot checks, monitoring productivity and making recommendations for improvement.
Motivational Leadership:
- Monitors and manages workstation functions, assigning duties and responsibilities to staff members.
- Evaluates staff and work procedures, making recommendations regarding personnel actions.
- Inspects workstations and equipment, ensuring efficient service delivery and maintaining high standards of quality.
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