Kitchen Operations Manager

3 days ago

Jaipur, Rajasthan, India beBeeExecutive Full time ₹ 8,00,000 - ₹ 15,00,000

Key Responsibilities:

  • Directs, coaches and evaluates all direct reports.
  • Requires excellent food knowledge and understanding of culinary terms.
  • Must read, understand, follow and prepare company recipes by maintaining quality and consistency in taste according to corporate office instructions.
  • Proficient in completing tasks efficiently and productively.
  • Can work in any kitchen section.

Section Supervision:

  • Coordinates and supervises team members assigned to their section, assigns and delegates tasks accordingly.
  • Maintains recipe folders in immaculate condition.
  • Responsible for follow-through on requests within area of responsibility received from direct supervisor or manager on duty.
  • Controls production levels and recommends ideas for improvements and better cost controlling.
  • Prepares daily electronic food requisitions needed for section production and counterchecks deliveries for accuracy; Reports discrepancies to immediate supervisor.

Main Section Oversight:

  • Oversees entire food production in any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen).
  • Maintains Public Health standards according to company expectations (US, Anvisa, Shipsan, Canadian, Australian) within their section.
  • Ensures HACCP program is carried out correctly.
  • Maintains assigned area in preparation for announced or unannounced inspections.

Financial Responsibilities:

  • Responsible for 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 Executive Chef for approval.
  • Maintains workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

Motivational Responsibilities:

  • Monitors and manages assigned workstation functions.
  • Monitors assignment of 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.

Qualifications and Education:

  • A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service with at least 2 years as Chef Tournant.
  • Culinary school degree required.
  • Strong management skills in a multicultural environment.
  • Excellent communication, problem-solving, decision-making and interpersonal skills.
  • Superior customer service, teamwork and conflict resolution skills.
  • Knowledge of personalized service principles and processes.
  • Strong planning, coaching, organizing, staffing, controlling and evaluating skills.
  • Possess intermediate computer software skills.
  • Understand basic accounting principles.

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