Culinary Operations Manager

5 days ago

Shimoga, Karnataka, India beBeeLeadership Full time ₹ 9,00,000 - ₹ 12,00,000
Job Overview

In this role, you will oversee and coordinate the activities of a workstation involved in food preparation and cooking for various outlets as per instructions from your direct supervisor onboard.

This entry-level position is designed to develop skills and knowledge necessary for future advancement within management responsibility, craftsmanship, and expertise.

Key Responsibilities
  • Supervise and Coordinate:
    • Workstation activities engaged in preparing and cooking food products for various outlets per instruction of the direct supervisor onboard.
  • Ensure Food Quality and Presentation:
    • Prepare and present food items according to corporate recipe standards set by the Director, Culinary Operations.
    • Adequate amounts of food are prepared and set up 15 minutes before required time.
  • Train and Develop Team Members:
    • Train and monitor entry-level cooks and chefs for proper service.
    • Provide on-the-job training to strengthen their current performance and prepare them for possible advancement to promotional positions.
  • Manage Workstation Function:
    • Assign duties and responsibilities to employees.
    • Organize work schedule and control overtime of assigned section, ensuring Time and Attendance policy is followed by each member of his/her team.
  • Enforce Safety and Hygiene Standards:
    • Apply at all times HACCP and onboard sanitation, hygiene standard, complying with ship's international itinerary.
  • Practice Ergonomic Exercise:
    • Practice stretching before reporting to work.

Additional responsibilities include adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles, etc., controlling, storing, and disposing overproduction food items according to Royal Caribbean International's The Royal Way, supervising and participating in cleaning workstations during and after meal preparation, attending meetings, training activities, courses, and all other work-related activities as required, demonstrating ability to take over other assigned stations as a CDP 3 depending on the station and class of ships, acquiring good knowledge in regards to AWP and vacuum infeed station, and performing related duties as required.

Job Qualifications:

  • 4-6 years in an upscale hotel, resort, cruise ship, or convention banqueting service.
  • Previous experience as Chef De Partie/Demi Chef De Partie is an advantage to the role.
  • Culinary school degree is required.
  • Strong management skills in a multicultural and dynamic environment.
  • Strong communication, problem-solving, decision-making, and interpersonal skills.
  • Superior customer service, teamwork, and conflict resolution skills.
  • Knowledge of the principles and processes for providing personalized services 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.
  • Possess a good understanding of basic accounting principles such as numbering flow, debits/credits, adjusting entries, and corrections.
  • Ability to write reports and business correspondence and establish a good rapport with the ship's Senior Officers and the corporate office.

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