Culinary Operations Manager

2 weeks ago

Ellore, Andhra Pradesh, India beBeeExecutive Full time US$ 90,000 - US$ 1,20,000

Job Summary:

Key Responsibilities
  • Directs, coaches, and evaluates all direct reports ensuring seamless team performance.
  • Exhibits a profound knowledge of culinary arts and culinary terms enabling effective leadership.
  • Prepares company recipes by maintaining quality and consistency in taste, driving customer satisfaction.
  • Works efficiently and productively in any section of the kitchen, prioritizing tasks for maximum impact.
  • Coordinates and supervises team members assigned to their section, fostering collaboration and open communication.
  • Undertakes daily recipe reviews and maintains immaculate recipe folders promoting efficiency and accuracy.
  • Ensures follow-through on requests from supervisors or managers, demonstrating reliability and accountability.
  • Controls production levels and recommends improvements for better cost controlling, enhancing business outcomes.
  • Prepares electronic food requisitions and counterchecks deliveries for accuracy, minimizing errors and discrepancies.
  • Oversees main sections and entire food production processes, ensuring compliance with Public Health standards and HACCP program execution.
  • Reports for duty at assigned times and follows supervisor's instructions, demonstrating flexibility and adaptability.
Financial Acumen
  • Contains costs through proper use, handling, and maintenance of records and supplies, optimizing resource utilization.
  • Identifies potential expense reductions through cost control measures, contributing to business growth.
  • Analyzes operational problems and establishes controls, driving process improvement and innovation.
  • Reviews timesheets and forwards them for approval, ensuring timely payment and benefits administration.
  • Prepares various reports and letters using personal computer systems, communicating effectively with stakeholders.
  • Ensures accurate item requisitioning and conducts workstation spot checks, upholding high standards of quality and service.
Motivational Leadership
  • Monitors and manages workstation functions, streamlining operations and improving productivity.
  • Assigns duties and responsibilities to staff, promoting empowerment and autonomy.
  • Evaluates staff and work procedures to ensure quality standards and service excellence, driving continuous improvement.
  • Makes recommendations regarding personnel actions, supporting employee development and career advancement.
  • Inspects workstations and work areas for efficient service and conformance to standards, upholding a culture of excellence.
Qualifications and Education
  • Requires 8 years experience in upscale hotels, resorts, or cruise ships with at least 2 years as Chef de Partie, leveraging expertise and knowledge.
  • Culinary school degree is required, providing a solid foundation in culinary arts and sciences.
  • Strong management skills in multicultural environments, fostering diversity and inclusion.
  • Excellent communication, problem-solving, decision-making, and interpersonal skills, facilitating effective teamwork and collaboration.
  • Superior customer service, teamwork, and conflict resolution skills, driving customer satisfaction and loyalty.
  • Knowledge of personalized services including needs assessment techniques and guest satisfaction evaluation techniques, delivering tailored solutions.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills, leading to business success and growth.
  • Intermediate computer software skills are required, enhancing digital literacy and proficiency.
  • Possesses good understanding of basic accounting principles, applying financial acumen to drive business outcomes.

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