Culinary Operations Specialist

2 days ago

Alleppey, Kerala, India beBeeChef Full time US$ 60,000 - US$ 80,000
Senior Culinary Team Member Job Description

This position plays a key role in delivering exceptional dining experiences by leading and coordinating kitchen operations. Key responsibilities include team leadership, culinary expertise, recipe preparation, task completion, and kitchen flexibility.

Key Responsibilities:
  • Team Leadership: Direct direct reports in collaboration with the Sous Chef to achieve operational excellence.
  • Culinary Expertise: Possess extensive knowledge of food preparation and presentation techniques.
  • Recipe Preparation: Read, understand, follow, and prepare company recipes while maintaining quality and consistency in taste.
  • Task Completion: Be proficient in completing tasks efficiently and productively to meet deadlines.
  • Kitchen Flexibility: Able to work in any section of the kitchen as needed.
Additional Responsibilities:
  • Section Coordination: Coordinate all team members assigned to their section, assigning and delegating tasks accordingly.
  • Recipe Reviews: Undertake daily recipe reviews to ensure accuracy and maintain immaculate condition of recipe folders.
  • Request Follow-through: Responsible for following through on requests within the area of responsibility received from direct supervisors or managers.
  • Production Control: Monitor production levels and recommend ideas for improvements and better cost control.
  • Electronic Requisitions: Prepare daily electronic food requisitions needed for section production and countercheck deliveries for accuracy.
  • Main Section Oversight: Oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
  • Public Health Compliance: Maintain Public Health standards according to expectations.
  • HACCP Program: Ensure the HACCP program is carried out correctly.
  • Inspection Preparation: Maintain assigned areas in preparation for announced or unannounced inspections.
  • Reports and Instructions: Reports for duty at assigned times and follows supervisor's instructions.
Financial Responsibilities:
  • Cost Containment: Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Expense Reduction: Identifies potential expense reductions through cost control.
  • Operational Analysis: Analyzes operational problems and establishes controls.
  • Timesheet Review: Reviews timesheets and forwards them to the Executive Chef for approval.
  • Report Preparation: Prepares various reports utilizing personal computer systems and equipment.
  • Requisitioning: Ensures items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established procedures.
  • Workstation Checks: Conducts workstation spot checks to minimize deterioration and waste.
Motivational Responsibilities:
  • Workstation Monitoring: Monitors and manages assigned workstation functions.
  • Duty Assignment: Monitors the assignment of duties and responsibilities to staff.
  • Staff Evaluation: Observes and evaluates staff and work procedures to ensure quality standards and service are met.
  • Personnel Actions: Makes recommendations regarding personnel actions such as new hire requests and discharges.
  • Service Inspection: Inspects workstations, work areas, equipment, etc., to ensure efficient service and conformance to standards.

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