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Executive Culinary Director

3 weeks ago

Gulbarga, Karnataka, India beBeeCulinaryManager Full time US$ 60,000 - US$ 80,000
Job Title

Chef Tournant (Culinary Manager)

Job Description:

A highly skilled culinary professional sought to oversee the entire food production process, ensuring exceptional quality and consistency in taste. The successful candidate will lead a team of chefs, provide guidance and support, and maintain the highest standards of hygiene and safety.

Main Responsibilities:

  • Direct and supervise all direct reports, providing coaching and feedback to ensure excellent performance.
  • Maintain a thorough understanding of culinary terms and demonstrate expertise in food preparation and presentation.
  • Ensure accurate recipe execution, maintaining the quality and consistency of dishes according to corporate guidelines.
  • Work efficiently and productively, completing tasks with minimal supervision.
  • Coordinate and supervise team members, assign tasks, and delegate responsibilities effectively.
  • Conduct daily recipe reviews, maintaining recipe folders in immaculate condition.
  • Implement improvements and cost-controlling measures to optimize production levels.
  • Prepare electronic requisitions for section production and verify delivery accuracy.
  • Oversee main kitchen sections, including sauce, entremetier, fish, roast, and cold kitchen, ensuring seamless food production.
  • Maintain compliance with public health standards and expectations, adhering to US, Anvisa, Shipsan, Canadian, Australian, and other regulations.
  • Ensure HACCP program implementation and participate in announced or unannounced inspections.
  • Report to duty on time, follow supervisor instructions, and adhere to company rules and regulations regarding personal appearance, uniform, and hygiene.

Financial Responsibilities:

  • Manage costs through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identify expense reduction opportunities through cost control and analyze operational problems.
  • Review timesheets and forward them to the Executive Chef for approval.
  • Prepare various reports and letters using computer systems and equipment.
  • Ensure items are requisitioned correctly, within acceptable timeframes, and in accordance with established control procedures.

Motivational Responsibilities:

  • Monitor and manage workstation functions, staff assignments, and duties.
  • Evaluate staff and work procedures to ensure quality standards and service excellence.
  • Recommend personnel actions, such as new hire requests and discharges, to ensure adequate staffing.
  • Inspect workstations, work areas, equipment, and services to ensure efficient operation and conformance to standards.

Qualifications and Education:

  • A minimum of 5 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting service, with at least 2 years as a Chef Tournant.
  • Culinary school degree required.
  • Strong management 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, including numbering flow, debits/credits, adjusting entries, and corrections.
  • Ability to write reports and business correspondence and establish good rapport with Senior Officers and the corporate office.