Culinary Operations Manager

11 hours ago

Kozhikode, Kerala, India beBeeKitchen Full time ₹ 12,00,000 - ₹ 18,00,000

Job Description:

This position is responsible for overseeing the entire food production process, ensuring high-quality dishes are prepared according to company standards. The ideal candidate will have excellent culinary knowledge and be able to work efficiently in a fast-paced kitchen environment.


Key Responsibilities:

  • Directs and evaluates direct reports to ensure smooth operation of the kitchen.
  • Maintains a full understanding of culinary terms and ensures that all staff members adhere to these standards.
  • Prepares and reviews recipes to maintain consistency in taste and quality.
  • Coordinates and supervises team members assigned to their section, delegating tasks accordingly.
  • Undertakes daily recipe reviews and maintains immaculate recipe folders.
  • Responsible for follow-through on requests from direct supervisors or managers, including show plates, food samples, and random tastings.
  • Controls production levels, recommends improvements, and ensures cost control measures are in place.
  • Prepares electronic food requisitions and counterchecks deliveries for accuracy, reporting discrepancies to immediate supervisors.
  • Oversights main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production.
  • Maintains adherence to Public Health regulations and guidelines (US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
  • Ensures correct execution of the HACCP program.
  • Maintains their assigned area in preparation for inspections.
  • Reports for duty at assigned times, follows supervisor instructions, and ensures personal appearance, uniform, and hygiene meet company expectations.


Financial Responsibilities:

  • Manages cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identifies potential expense reductions through cost control.
  • Analyzes operational problems and establishes controls.
  • Reviews timesheets and forwards them to the Executive Chef for approval.
  • Prepares various reports and letters using computer systems and equipment.
  • Ensures accurate item requisitioning within acceptable timeframes and in accordance with established procedures.
  • Conducts workstation spot checks to minimize deterioration and waste.


Motivational Responsibilities:

  • Monitors and manages workstation functions.
  • Assigns duties and responsibilities to staff.
  • Evaluates staff and work procedures to ensure quality standards and service are met.
  • Makes recommendations regarding personnel actions such as new hire requests and discharges.
  • Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

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