Senior Kitchen Manager

1 week ago

Delhi, Delhi, India beBeeCulinaryLeader Full time ₹ 5,00,000 - ₹ 8,00,000

As a leader in our culinary team, you will be responsible for managing and guiding your team to ensure smooth operation and exceptional standards in the kitchen.

This role involves planning, preparing, and implementing high-quality food and beverage products and settings throughout the restaurant. You must work closely with recipes, standards, and plating guides to achieve consistency and excellence.

  • Plan and prepare high-quality menus, ensuring timely execution and meeting the highest standards.
  • Use equipment, tools, and machines effectively and efficiently.
  • Focus on continuous improvement of training manuals and SOPs.
  • Participate actively in quality initiatives such as daily chef briefings and monthly team meetings.
  • Work on off-site events when requested.
  • Complete tasks outside of the kitchen area.
  • Assist in inventory taking.
  • Be knowledgeable about hotel occupancy, events, forecasts, and achievements.
  • Prepare menus in a timely fashion.
  • Develop new dishes for food tastings and photo shoots.
  • Control kitchen stations and maintain high levels of cleanliness.
  • Work closely with the Stewarding department to minimize lost and breakages.
  • Effectively respond to guest requests.
  • Learn and adapt to changes.
  • Be receptive to constructive feedback.
  • Purchase and control production.
  • Adhere to established rules and regulations.
  • Coordinate and participate in all kitchen production.
  • Check and follow up on ingredients and equipment for menus and specials.
  • Ensure proper sanitation and cleanliness of workstations and tools.
  • Be aware of contaminated food risks and replace refrigerated ingredients accordingly.
  • Report issues to the Executive Chef and take appropriate action.
  • Follow up on changes in new recipes and work methods.
  • Work with the Executive Sous Chef on food quantity and ingredient purchasing.
  • Exercise maximum control over wastage to achieve optimal profitability.
  • Monitor equipment condition and report faults or problems.
  • Prepare work orders for the Engineering department.
  • Establish and update recipes and costings.
  • Monitor food quality and quantity for economical usage.
  • Verify team member performance meets required standards.
  • Manage training functions and certify team members before assigning responsibilities.
  • Oversee overall food operation and ensure timely preparation.
  • Maintain kitchen cleanliness, hygiene, and maintenance at the highest standard.
  • Control and monitor food costs for maximum outlet profit and guest satisfaction.
  • Review timesheets for accuracy and adherence to rules.
  • Practice and promote teamwork to achieve departmental standards.

A successful candidate is one who understands the importance of teamwork and adheres to established rules and regulations.

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