Senior Culinary Manager

1 day ago

Kota, Rajasthan, India beBeeCulinary Full time ₹ 9,00,000 - ₹ 12,00,000
Job Title: Chef de Cuisine

As a senior culinary professional, the ideal candidate will oversee kitchen operations, manage staff, and maintain quality standards.

  • Leads direct reports with the Sous Chef to achieve operational excellence.
  • Maintains in-depth knowledge of food preparation techniques and culinary terminology.
  • Prepares company recipes by adhering to corporate guidelines for quality and consistency.
  • Works efficiently and productively, meeting deadlines and completing tasks effectively.
  • Flexibility is key as you may be required to work in any section of the kitchen.
  • Covers recipe reviews daily, ensuring accuracy and maintaining pristine organization of recipe folders.
  • Fulfills requests from supervisors or managers, including preparing show plates, food samples, and random tastings.
  • Monitors production levels and suggests improvements for cost control and efficiency.
  • Creates daily electronic requisitions for their section's production and verifies delivery accuracy, reporting discrepancies to immediate supervisors.
  • Oversight of main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production is essential.
  • Maintains Public Health standards and expectations according to company rules, following US, Anvisa, Shipsan, Canadian, Australian, etc., guidelines within their section.
  • Ensures HACCP program adherence.
  • Maintains assigned areas in preparation for announced or unannounced United States Public Health inspections.
  • Reports for duty at assigned times, follows supervisor instructions, and maintains personal appearance, uniform, and hygiene according to company rules.

Financial Responsibilities:

  • Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identifies potential expense reductions through effective cost control.
  • Analyzes operational problems and establishes controls.
  • Reviews timesheets and forwards them to the Executive Chef for approval.
  • May prepare various reports and letters using personal computer systems and equipment.
  • Ensures items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
  • Conducts workstation spot checks to ensure items are stored correctly to minimize deterioration and waste.

Motivational Responsibilities:

  • Monitors and manages assigned workstation functions.
  • Assigns duties and responsibilities to team members.
  • Observes and 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, ensuring adequate and continuous staffing.
  • Inspects workstations, work areas, equipment, etc., to ensure efficient service and conformance to standards.

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