Culinary Operations Director

3 days ago

Dombivli, Maharashtra, India beBeeChef Full time ₹ 15,00,000 - ₹ 20,00,000

Lead Culinary Operations

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This role involves overseeing the day-to-day kitchen activities, ensuring food quality and guest satisfaction. Key responsibilities include planning menus, maintaining inventory, controlling costs, and supervising staff.

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The ideal candidate will have a strong background in culinary arts, leadership skills, and experience in menu planning and inventory control. A bachelor's degree in a related field is preferred, along with at least 10 years of experience in a head chef or leadership role.

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Additional requirements include proficiency in MS Office and restaurant management software, as well as familiarity with kitchen equipment and food safety regulations. The successful candidate will be able to lead a team effectively, manage inventory and resources, and maintain high-quality standards in food preparation and presentation.

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Key Responsibilities:

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  • Oversee all kitchen operations, including food preparation, presentation, and service.">
  • Plan and implement new menus based on seasonal availability and customer preferences.">
  • Maintain accurate inventory records and place orders for ingredients and equipment.">
  • Control food costs and minimize waste through efficient inventory management and supply chain optimization.">
  • Supervise and train kitchen staff, promoting a collaborative and efficient team environment.">
  • Ensure compliance with food safety and hygiene regulations, conducting regular kitchen audits and inspections.">
  • Approve and inspect dishes before service to ensure top quality and consistency.">
  • Address operational or quality issues promptly and efficiently.">
  • Collaborate with management to plan special events and promotions.">
  • Stay up-to-date with culinary trends, techniques, and best practices.">
  • Build relationships with local vendors to source quality ingredients.">
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Requirements:

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  • Bachelor's degree in Culinary Arts or Hotel Management preferred.">
  • Minimum 10 years of experience, including at least 2 years in a head chef/leadership role.">
  • Strong leadership, creativity, and management skills.">
  • Familiarity with kitchen equipment, menu planning, food costing, and inventory systems.">
  • Proficiency in MS Office and restaurant management software.">
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