Culinary Team Lead

5 days ago

Anantapur, Andhra Pradesh, India beBeeCulinary Full time US$ 60,000 - US$ 80,000
Job Title

Culinary Team Lead Job Summary:

We are seeking a highly skilled Culinary Team Lead to oversee the daily operations of our kitchen. This individual will be responsible for managing and directing a team of cooks, maintaining high-quality standards, and ensuring seamless food production.

  • Main Responsibilities:
  • Directs, coaches, supports, supervises, and evaluates all direct reports with the Sous Chef.
  • Maintains excellent food knowledge and a full understanding of culinary terms.
  • Reads, understands, follows, and prepares company recipes by maintaining quality and consistency in taste according to corporate office instructions.
  • Completes tasks efficiently and productively while being proficient in performing duties.
  • Coordinates and supervises team members assigned to their section, assigns, and delegates tasks accordingly.
  • Undertakes recipe reviews daily, maintains immaculate recipe folders, and ensures adherence to established control procedures.
  • Ensures follow-through on any request within their area of responsibility received from their direct supervisor or manager on duty, which may include show plates, food samples, and random food tastings.
  • Controls production levels and recommends ideas for improvements and better cost controlling.
  • Prepares daily electronic food requisitions needed for their section's production and counterchecks deliveries for accuracy; reports discrepancies to their immediate supervisor.
  • Oversees main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
  • Maintains and ensures Public Health standards are followed according to company expectations and always followed within their section.
  • Ensures the HACCP program is carried out correctly.
  • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspections done by the Food & Beverage Director or actual inspectors.
  • Reports for duty at assigned times, follows their supervisor's instructions, and ensures personal appearance, uniform, and personal hygiene align with the company's rules and regulations.
  • Financial Responsibilities:
  • This position is accountable 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 the Executive Chef for approval.
  • Prepares 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 correctly stored to minimize deterioration and waste.
  • Motivational Responsibilities:
  • Monitors and manages assigned workstation functions.
  • Monitors assignment of duties and responsibilities to staff.
  • 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, to ensure adequate and continuous staffing.
  • Inspects workstations, work areas, equipment, etc., to ensure efficient service and conformance to standards.

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