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Senior Culinary Operations Manager

3 weeks ago

Thoothukudi, Tamil Nadu, India beBeeFoodOperations Full time US$ 64,560 - US$ 91,280

Key Responsibilities:

  • Directs, coaches, supports, supervises, and evaluates all direct reports.
  • Maintains excellent food knowledge and understanding of culinary terms.
  • Reads, understands, follows, and prepares company recipes by maintaining quality and consistency in taste.
  • Works efficiently and productively, completing tasks proficiently.
  • Coordinates and supervises team members in assigned sections, delegates tasks accordingly.
  • Undertakes daily recipe reviews, maintains immaculate recipe folders.
  • Follows through on requests from direct supervisors or managers; includes show plates, food samples, and random tastings.
  • Controls production levels, recommends improvements for better cost controlling.
  • Prepares electronic food requisitions, counterchecks deliveries for accuracy; reports discrepancies to immediate supervisors.
  • Oversees main kitchen sections and their entire food production.
  • Maintains Public Health standards according to expectations (US, Anvisa, Shipsan, Canadian, Australian).
  • Ensures correct HACCP program execution.
  • Maintains assigned areas for announced or unannounced United States Public Health inspections.
  • Reports for duty at assigned times, follows supervisor's instructions, ensures personal appearance, uniform, and hygiene meet rules.

Financial Responsibilities:

  • Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identifies potential expense reductions through cost control.
  • Analyzes operational problems, establishes controls.
  • Reviews timesheets, forwards them to Executive Chef for approval.
  • May prepare various reports and letters using a computer system and equipment.
  • Ensures items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established procedures.
  • Conducts workstation spot checks to minimize deterioration and waste.

Motivational Responsibilities:

  • Monitors and manages workstation functions.
  • Assigns duties and responsibilities to staff.
  • 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 to ensure efficient service and conformance to standards.

Qualifications and Education:

  • A minimum of 5 years in an upscale hotel, resort, cruise ship, or convention banqueting service, and at least 2 years as Chef Tournant (shipboard experience preferred).
  • Culinary school degree required.
  • Strong management skills in multicultural environments.
  • Excellent communication, problem-solving, decision-making, and interpersonal skills.
  • Superior customer service, teambuilding, and conflict resolution skills.
  • Knowledge of personalized service principles, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  • Intermediate computer software skills required.
  • Familiarity with basic accounting principles, such as numbering flow, Debits/Credits, adjusting entries, and corrections.
  • Ability to write reports and business correspondence, establish good rapport with Senior Officers and corporate office.