Culinary Operations Manager

2 days ago

Bengaluru, Karnataka, India beBeeLeadership Full time ₹ 10,00,000 - ₹ 15,00,000

Job Summary:

As a Culinary Operations Manager, you will oversee the culinary team to ensure exceptional quality, efficiency, and customer satisfaction in food preparation, presentation, and service. This role requires strong leadership skills, effective communication, and attention to detail.

Key Responsibilities:

  • Directs, coaches, supports, supervises, and evaluates direct reports to optimize performance.
  • Maintains up-to-date knowledge of culinary trends, ingredients, and techniques to enhance menu offerings and operational processes.
  • Reads, understands, follows, and prepares company recipes, ensuring quality and consistency in taste, texture, and presentation.
  • Works efficiently and productively, completing tasks as required while maintaining high standards of cleanliness, organization, and safety.
  • Coordinates and supervises team members, assigning and delegating tasks accordingly to meet business objectives.
  • Reviews recipes daily, maintaining recipe folders in excellent condition and ensuring compliance with Public Health standards.
  • Fulfills requests from supervisors or managers, including show plates, food samples, and random tastings to maintain quality and innovation.
  • Controls production levels and recommends improvements for better cost control, waste reduction, and inventory management.
  • Prepares electronic food requisitions and checks deliveries for accuracy to minimize errors and delays.
  • Oversees main kitchen sections, ensuring compliance with Public Health standards and expectations while maintaining a safe and healthy work environment.

Financial Responsibilities:

  • Contains costs through proper use and maintenance of records, supplies, and equipment to optimize resource utilization.
  • Identifies expense reductions through cost control, analyzing operational problems, and establishing controls to minimize financial losses.
  • Reviews timesheets and forwards them to the Executive Chef, ensuring accurate and timely payment of staff.
  • Prepares reports and letters using personal computer systems and equipment, communicating effectively with stakeholders.
  • Ensures accurate item requisitioning, storage, and minimization of waste to reduce costs and improve efficiency.

Required Skills and Qualifications:

  • A minimum of 8 years' experience in upscale hotels, resorts, or cruise ships, with at least 2 years as a Culinary Operations Manager (shipboard experience preferred).
  • Culinary school degree required, preferably with a focus on hospitality management or a related field.
  • Strong management skills in multicultural environments, with the ability to motivate and lead diverse teams.
  • Excellent communication, problem-solving, decision-making, and interpersonal skills to effectively interact with staff, customers, and stakeholders.
  • Superior customer service, teambuilding, and conflict resolution skills to create a positive work environment and deliver exceptional results.
  • Knowledge of principles and processes for providing personalized services, with a focus on food safety, quality, and presentation.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills to optimize operational performance and achieve business objectives.
  • Intermediate computer software skills required, with proficiency in food ordering systems, inventory management, and reporting tools.
  • Good understanding of basic accounting principles, including budgeting, forecasting, and financial analysis.

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