Senior Kitchen Manager Position

2 days ago

Kanpur, Uttar Pradesh, India beBeeCulinary Full time ₹ 12,00,000 - ₹ 18,00,000

Job Title: Culinary Team Leader

Overview:

The Culinary Team Leader is responsible for overseeing the culinary operations of a high-volume kitchen. This individual will direct and evaluate direct reports, maintain quality and consistency in taste, and work efficiently to complete tasks.

Responsibilities:

  • Culinary Leadership: Direct and evaluate direct reports with the Sous Chef, ensuring that all team members are working effectively together.
  • Food Knowledge: Possess excellent food knowledge and understanding of culinary terms, including menu planning and costing.
  • Quality Control: Maintain quality and consistency in taste according to corporate office instructions, ensuring that all dishes meet the highest standards.
  • Team Coordination: Coordinate and supervise team members assigned to their section, ensuring that all tasks are completed on time.
  • Daily Reviews: Undertake daily recipe reviews and maintain recipe folders, ensuring that all recipes are up-to-date and accurate.

Financial Responsibilities:

The position is responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.

Expense Control:

Culinary Team Leader identifies potential expense reductions through cost control and analyzes operational problems to establish controls.

Timesheets and Requisitions:

Reviews timesheets and forwards them to the Executive Chef for approval, ensuring that all staff are accounted for and paid correctly.

Workstation Checks:

Ensures that items are requisitioned in correct quantities within acceptable timeframes and in accordance with established control procedures, conducting workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

Motivational Responsibilities:

Culinary Team Leader monitors and manages assigned workstation functions, assigns duties and responsibilities to staff, and observes and evaluates staff and work procedures.

Qualifications and Education:

A minimum of 5 years experience in an upscale hotel, resort, cruise ship, or convention banqueting service, preferably as a Culinary Team Leader. A culinary school degree is required, along with very strong management skills in a multicultural and dynamic environment.

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