Culinary Operations Manager

3 days ago

Rajkot, Gujarat, India beBeeExecutive Full time ₹ 18,00,000 - ₹ 25,00,000

Key responsibilities:

  • Oversee food production across various kitchen sections.
  • Lead and supervise direct reports, providing coaching and support to ensure team success.
  • Develop strong culinary knowledge and understanding of key terms.
  • Manage tasks efficiently, maintain quality and consistency in food preparation.
  • Work effectively in any kitchen section, coordinating and supervising team members as needed.
  • Assign and delegate tasks to staff, ensuring timely completion of duties.
  • Conduct daily recipe reviews, maintaining accurate records and folders.
  • Respond promptly to requests from supervisors or managers, including food samples and tastings.
  • Monitor production levels, suggest improvements and optimize cost control measures.
  • Prepare electronic requisitions for food supplies, verify delivery accuracy and report discrepancies.
  • Oversee main kitchen sections, ensuring compliance with health and safety standards and regulations.
  • Implement HACCP programs correctly, maintaining a clean and safe working environment.
  • Ensure personal appearance, uniform, and hygiene meet company expectations.

Financial Responsibilities:

  • Manage costs through effective use of resources, handling and maintenance of records, supplies and equipment.
  • Identify potential expense reductions, analyzing operational problems and establishing controls.
  • Review timesheets, forward them to the Executive Chef for approval.
  • Prepare various reports and letters using computer systems and equipment.
  • Requisition items in correct quantities, within acceptable timeframes, and according to established control procedures.
  • Conduct workstation spot checks to minimize deterioration and waste.

Motivational Responsibilities:

  • Monitor and manage assigned workstation functions.
  • Assign duties and responsibilities to staff, observing and evaluating their performance.
  • Recommend personnel actions, such as new hires and discharges, to ensure adequate staffing.
  • Inspect workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

Qualifications and Education:

  • Minimum 8 years experience in upscale hotels, resorts, cruise ships or convention banqueting services, with at least 2 years as Chef de Partie (shipboard experience preferred).
  • Culinary school degree required.
  • Strong management skills in multicultural and dynamic environments.
  • Excellent communication, problem-solving, decision-making, and interpersonal skills.
  • Superior customer service, teamwork, and conflict resolution skills.
  • Knowledge of personalized service principles, 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.
  • Possess a good understanding of basic accounting principles, including numbering flow, 'debits/credits', adjusting entries, and corrections.
  • Ability to write reports and business correspondence, and establish good rapport with Senior Officers and corporate office.

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