Senior Culinary Operations Manager

13 hours ago

Surat, Gujarat, India beBeeChefDePartie Full time ₹ 15,63,698 - ₹ 21,36,574

Chef De Partie Job Description

  • This role involves leading and supervising a team of chefs in a fast-paced kitchen environment. The successful candidate will have excellent leadership skills, a thorough understanding of culinary techniques, and the ability to maintain high standards of quality and consistency.
  • Responsibilities include managing daily operations, maintaining accurate records, and ensuring that all health and safety regulations are adhered to.
  • The ideal candidate will have a strong background in culinary arts, excellent communication skills, and the ability to work effectively under pressure.
  • A minimum of 8 years of experience in a similar role is required, as well as a culinary school degree and intermediate computer software skills.

Key Responsibilities:

  • Leadership and Management: Directs, coaches, supports, supervises, and evaluates all direct reports.
  • Culinary Knowledge: Must have excellent food knowledge and a full understanding of culinary terms.
  • Recipe Preparation: Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  • Team Management: Coordinates and supervises all team members assigned to their section, assign and delegate tasks accordingly.
  • Quality Control: Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.

Financial Responsibilities:

  • This position is responsible for cost containment through the 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.

Motivational Responsibilities:

  • Monitors and manages the various assigned workstation functions.
  • Monitors the assignment of duties and responsibilities to their staff.
  • Observes and evaluates staff and work procedures to ensure quality standards and service are met.

Qualifications and Education:

  • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
  • A culinary school degree is required.
  • Very strong management skills in a multicultural and dynamic environment.
  • Very strong communication, problem solving, decision making, and interpersonal skills.

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