Culinary Team Manager
14 hours ago
Key Responsibilities:
- Develop and implement effective food production planning strategies to ensure seamless operations.
- Collaborate with the team to achieve culinary department objectives, ensuring a culture of excellence and productivity.
- Monitor inventory levels, ordering supplies, and maintaining par stock to minimize waste and optimize resources.
People Management:
- Lead by example, promoting a positive work environment and fostering a culture of respect, inclusivity, and open communication.
- Coach and develop team members to ensure their growth and success, providing guidance and support to ensure optimal performance.
- Monitor and maintain high standards of grooming and personal hygiene, ensuring a safe and healthy work environment.
- Provide comprehensive training on safety provisions, ensuring team members are equipped to handle emergency situations.
Financial Management:
- Analyze food costs, identifying areas for cost reduction and implementing efficient recipes to maintain exceptional standards.
- Collaborate with the team to optimize resource utilization, ensuring the most cost-effective use of resources.
- Monitor operations to minimize food wastage, implementing strategies to reduce waste and optimize resource allocation.
Operational Management:
- Ensure all dishes are prepared according to recipes and to the correct quantity, maintaining exceptional standards of quality and presentation.
- Maintain a clean and tidy kitchen environment, adhering to company standards and protocols.
- Communicate effectively with Restaurant Manager and Assistant Manager on special functions, menu item availability, service problems, guest comments, and preferences.
- Implement stringent food safety protocols to prevent contamination and ensure the highest standards of food quality.
- Monitor food presentation to ensure compliance with company standards and guidelines.
- Provide coaching and guidance to Commis chefs, ensuring they receive the necessary training and support to excel in their roles.
- Maintain optimal stock levels, communicating with Executive Sous Chef and Executive Chef on anticipated shortages and ensuring timely replenishment.
- Address day-to-day equipment and food supply issues, collaborating with Department Associates, Team Leaders, and Departmental Managers to ensure operational readiness and efficiency.
- Monitor and maintain exceptional standards of quality and presentation, adhering to company guidelines and protocols.
- Adhere to all safety protocols, ensuring a safe and healthy work environment for all team members.
Main Complexity/Critical Issues in the Job:
- Implement strict control on food portioning and wastage, ensuring gross food profitability.
Qualifications:
Profile:
- Minimum primary school education.
- Additional certification(s) from a reputable culinary school will be an advantage.
- Minimum 2 years of relevant experience in a similar capacity.
- Good reading, writing, and oral proficiency in English language.
- Ability to speak other languages and basic understanding of local languages will be an advantage.
Remote Work:
No
Employment Type:
Full-time
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