Culinary Operations Manager

3 days ago

Tiruchi, Tamil Nadu, India beBeeChef Full time ₹ 40,00,000 - ₹ 65,00,000
Executive Chef Job Description

This is a key role within the organization, responsible for overseeing the culinary operations and ensuring that all food prepared meets the highest standards.

Key Responsibilities:
  • Directs, coaches, supports, supervises, and evaluates all direct reports.
  • Requires excellent knowledge of food and a full understanding of culinary terms.
  • Must be able to read, understand, follow, and prepare recipes by maintaining quality and consistency in taste according to corporate instructions.
  • Ability to work efficiently and productively, completing tasks proficiently.
  • Capable of working in any section of the kitchen.
  • Coordinates and supervises team members assigned to their section, assigns and delegates tasks accordingly.
  • Undertakes daily recipe reviews. Maintains immaculate condition of recipe folders.
  • Responsible for following through on requests from the direct supervisor or manager on duty, including show plates, food samples, and random tastings.
  • Controls production levels and recommends improvements and better cost controlling.
  • Prepares daily electronic requisitions needed for their section's production and counterchecks deliveries for accuracy. Reports discrepancies to the immediate supervisor.
  • Oversees main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
  • Maintains adherence to Public Health regulations according to company standards and expectations.
  • Ensures the HACCP program is carried out correctly.
  • Maintains their area in preparation for announced or unannounced United States Public Health inspections.
Financial Responsibilities:
  • Accountable for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identifies potential expense reductions through effective cost control.
  • Analyzes operational problems and establishes controls.
  • Reviews timesheets and forwards them to the Executive Chef for approval.
  • May prepare various reports and letters utilizing personal computer systems and equipment.
  • Ensures items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
  • Conducts workstation spot checks to ensure items are stored correctly, minimizing deterioration and waste.
Motivational Responsibilities:
  • Monitors and manages workstation functions.
  • Assigns duties and responsibilities to staff members.
  • Observes and evaluates staff and work procedures to ensure quality standards and service are met.
  • Makes recommendations regarding personnel actions, such as new hires and discharges, to ensure adequate staffing.
  • Inspects workstations, work areas, equipment, etc., to ensure efficient service and conformance to standards.

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