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Culinary Operations Manager
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Under the supervision of a direct supervisor, an entry-level position is responsible for overseeing and coordinating activities at a workstation preparing and cooking food products for various outlets. The CDP 3 position provides an opportunity to develop culinary skills in a dynamic environment.
Key Responsibilities:- Prepare and present food items according to corporate recipe standards.
- Supervise workstation functions, assign duties, and monitor time management.
- Train and mentor entry-level cooks and chefs on proper service and performance.
- Conduct daily requisitions, maintain sanitation and hygiene standards, and comply with international itinerary requirements.
- 4-6 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting service.
- Culinary school degree required.
- Strong management skills in a multicultural setting.
- Excellent communication, problem-solving, decision-making, and interpersonal skills.
This role offers opportunities for professional growth and development in a fast-paced environment.
