Culinary Operations Manager

4 days ago

Udaipur, Rajasthan, India AccorHotel Full time
{"Responsibilities": "Primary Responsibilities
  • Assigns specific duties to all employees under his/her supervision and instructs them in their work.
  • Ensures personal cleanliness and proper deportment of all team members.
  • Works closely with the Director of Culinary to determine quality and quantity of food materials used, with a view to eliminating wastage.
  • Discusses with the Director of Culinary and recommends menu price adjustments.
  • Checks the taste, temperature, and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
  • Ensures that all equipment and perishable items are stored in their designated place and is done in the most hygienic manner.
  • Prevents the use of contaminated products in any phase of food preparation and prevents colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
  • Suggests new recipes/products which may improve quality of food or lower food cost.
  • Checks the maintenance of all kitchen equipment.
  • Ensures that all safety, health, security, and loss control policies and procedures, and Government legislation are adhered to.


Team Management
  • Motivates, supervises, and disciplines team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
  • Interviews, selects, and recruits team members.
  • Identifies and develops team members with potential.
  • Conducts performance reviews with the team.
  • Develops, conducts, and maintains records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
  • Prepares weekly staff schedules, keeping in mind anticipated business operating budgets and standards of service.


Other Responsibilities
  • Is well-versed in hotel fire & life safety/emergency procedures.
  • Applies necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
  • Attends all briefings, meetings, and trainings as assigned by management.
  • Maintains a high standard of personal appearance and hygiene at all times.
  • Performs other reasonable duties assigned by management.


Main Complexity/Critical issues in the Job
  • Practises strict control on food portioning and wastage, thereby ensuring gross food profitability.
"}

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