Culinary Operations Manager

2 days ago

Amrāvati, Maharashtra, India beBeeCulinary Full time ₹ 9,00,000 - ₹ 12,00,000
Job Description:

We are seeking a highly skilled Culinary Leader to oversee the kitchen operations and drive excellence in food production. This role requires a strong culinary background, excellent leadership skills, and the ability to work effectively in a fast-paced environment.

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  • Directs and coaches direct reports, providing guidance and support to ensure high-quality food production.
  • Maintains a thorough understanding of culinary terms and principles, ensuring that all dishes meet corporate standards.
  • Prepares company recipes by maintaining quality and consistency in taste, adhering to corporate office instructions.
  • Completes tasks efficiently and productively, prioritizing workload to meet deadlines.
  • Coordinates and supervises team members assigned to their section, fostering a collaborative and productive work environment.
  • Undertakes daily recipe reviews and maintains immaculate condition of recipe folders.
  • Follows through on requests within their area of responsibility, receiving feedback from supervisors or managers on duty.
  • Controls production levels and recommends ideas for improvements and better cost controlling.
  • Prepares daily electronic food requisitions needed for section production and counterchecks deliveries for accuracy.
  • Oversees main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
  • Maintains Public Health standards according to company expectations.
  • Ensures HACCP program is carried out correctly.
  • Maintains assigned areas in preparation for inspections.
Financial Responsibilities:

As a key member of the culinary team, you will be responsible for managing costs and optimizing resources.

  • Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identifies potential expense reductions through cost control.
  • Analyzes operational problems and establishes controls.
  • Reviews timesheets and forwards them to Executive Chef for approval.
  • Prepares reports and letters using personal computer system and equipment.
  • Requisitions items in correct quantities within acceptable timeframes and in accordance with established control procedures.
  • Conducts workstation spot checks to minimize deterioration and waste.
Motivational Responsibilities:

As a leader, you will play a critical role in motivating and developing your team.

  • Monitors and manages assigned workstation functions.
  • Assigns duties and responsibilities to staff.
  • Observes and evaluates staff and work procedures to ensure quality standards and service are met.
  • Makes recommendations regarding personnel actions such as new hire requests and discharges.
  • Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

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