Senior Food Operations Manager

7 days ago

Vizag, Andhra Pradesh, India beBeeCulinary Full time ₹ 45,00,000 - ₹ 65,00,000
Key Roles and Responsibilities

The Chef de Partie is a pivotal figure in the kitchen, ensuring seamless food preparation and presentation.

  • Oversees and supports direct reports under the Sous Chef's guidance.
  • Maintains an exceptional understanding of culinary terms and principles.
  • Reviews, interprets, and executes company recipes while maintaining quality and consistency as per corporate standards.
  • Efficiently completes tasks and optimizes productivity.
  • Effectively works across all kitchen sections.
  • Coordinates and supervises team members assigned to their section, assigning and delegating tasks accordingly.
  • Undertakes daily recipe reviews and maintains immaculate record-keeping for recipe folders.
  • Adheres to requests from supervisors or managers within their area of responsibility.
  • Monitors production levels and suggests improvements for better cost management.
  • Prepares daily electronic requisitions for their section's production and verifies deliveries for accuracy.
  • Oversights main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and overall food production.
  • Ensures adherence to Public Health standards and expectations (US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
  • Guarantees correct HACCP program implementation.
  • Prepares areas for announced or unannounced inspections.

Financial Accountability:

  • Responsible for prudent use and maintenance of records, reports, supplies, and equipment.
  • Identifies potential expense reductions through cost control measures.
  • Analyzes operational problems and establishes corrective actions.
  • Reviews timesheets and forwards them to the Executive Chef for approval.
  • Maintains workstation spot checks to minimize deterioration and waste.

Employee Development and Engagement:

  • Monitors and manages assigned workstation functions.
  • Assigns duties and responsibilities to staff members.
  • Evaluates staff performance and work procedures to ensure quality standards and service excellence are met.
  • Makes recommendations regarding personnel actions such as new hire requests and discharges.

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