Executive Culinary Team Lead

1 week ago

Dombivli, Maharashtra, India beBeeCulinary Full time US$ 55,000 - US$ 85,000

As a pivotal figure in the culinary team, you will be responsible for directing and overseeing the kitchen staff to ensure superior food quality and presentation.

Main Responsibilities:
  • Direct, mentor, support, supervise, and evaluate direct reports in conjunction with the Sous Chef.
  • Maintain exceptional food knowledge and understanding of culinary terms.
  • Prepare company recipes by reading, understanding, following, and maintaining quality and consistency according to corporate guidelines.
  • Work efficiently and productively to complete tasks.
  • Assume responsibility for any section of the kitchen as needed.
  • Coordinate and supervise team members assigned to their section, assign and delegate tasks accordingly.
  • Undertake daily recipe reviews, maintain recipe folders in immaculate condition, and oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen).
  • Control production levels, recommend improvements, and ensure cost control measures are in place.
  • Prepare electronic food requisitions, countercheck deliveries for accuracy, and report discrepancies to the immediate supervisor.
  • Oversee entire food production in assigned sections and maintain Public Health standards according to organizational expectations.
  • Ensure the HACCP program is carried out correctly and maintain assigned areas in preparation for inspections.
  • Report for duty at assigned times, follow supervisor instructions, and ensure personal appearance, uniform, and hygiene meet organizational rules and regulations.

Candidate Requirements

  • A minimum of 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service, with at least 2 years as Culinary Team Lead (shipboard experience preferred).
  • A culinary school degree is required.
  • Strong leadership skills in a multicultural and dynamic environment.
  • Excellent communication, problem-solving, decision-making, and interpersonal skills.
  • Superior customer service, teamwork, and conflict resolution skills.
  • Knowledge of 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.
  • 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 Senior Officers and the corporate office.

Career Benefits

  • Fulfilling career opportunities in a dynamic culinary environment.
  • Professional growth and development in a leading organization.
  • Opportunities to work with diverse teams and cultures.
  • Competitive compensation and benefits package.

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