Culinary Operations Manager

22 hours ago


Varanasi, Uttar Pradesh, India beBeeCulinaryOperationsManager Full time ₹ 12,00,000 - ₹ 12,60,000
Job Title: Culinary Operations Manager

This is a leadership role for experienced professionals who are passionate about delivering exceptional culinary experiences. As a Culinary Operations Manager, you will be responsible for overseeing all aspects of kitchen operations, ensuring that high-quality food products are delivered consistently and efficiently.

The ideal candidate will have a minimum of 8 years of experience in a hotel, resort, or convention banqueting service. They must possess excellent communication and interpersonal skills, as well as strong management skills in a multicultural environment.

Key Responsibilities:
  • Directs, coaches, and evaluates direct reports to ensure they meet performance standards.
  • Maintains quality and consistency in taste by adhering to company instructions and implementing corrective actions as needed.
  • Coordinates team members' tasks and assignments to optimize productivity and efficiency.
  • Reviews recipes daily and maintains accurate records of recipe changes and updates.
  • Follows through on requests from supervisors or managers and ensures timely completion of tasks.
  • Monitors production levels and recommends improvements to enhance customer satisfaction and reduce costs.
  • Prepares electronic requisitions and verifies deliveries to ensure accuracy and timeliness.
  • Oversees main kitchen sections and ensures Public Health standards are met.
  • Develops and implements HACCP programs to maintain high food safety standards.
  • Reports for duty at assigned times and follows supervisor instructions to ensure seamless operation.
Financial Responsibilities:
  • Manages costs effectively through proper use of records and supplies.
  • Identifies opportunities for expense reductions and implements cost-saving measures.
  • Analyzes operational problems and establishes controls to prevent recurrence.
  • Reviews timesheets and submits them to the Executive Chef for approval.
  • Ensures accurate quantities of items are requisitioned to avoid waste and overstocking.
Motivational Responsibilities:
  • Monitors workstation functions and assigns duties to optimize productivity.
  • Evaluates staff performance and work procedures to identify areas for improvement.
  • Makes recommendations regarding personnel actions, including promotions and disciplinary measures.
  • Inspects workstations and equipment to ensure they are in good working order.
Qualifications and Education:
  • A minimum of 8 years of experience in a hotel, resort, cruise ship, or convention banqueting service.
  • A culinary school degree is required, with a focus on management and leadership.
  • Strong management skills in a multicultural environment are essential.
  • Excellent communication, problem-solving, decision-making, and interpersonal skills are required.
  • Knowledge of personalized services and guest satisfaction evaluation techniques is beneficial.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills are necessary.
  • Possess intermediate computer software skills and basic accounting principles.

This is a challenging and rewarding role for experienced professionals who are passionate about delivering exceptional culinary experiences. If you have a passion for leadership and a commitment to excellence, we encourage you to apply for this position.



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