Executive Culinary Professional

1 week ago

Kottayam, Kerala, India beBeeCulinaryLeader Full time ₹ 10,00,000 - ₹ 15,00,000

Key Responsibilities:

  • Directs, coaches, supports, supervises, and evaluates all direct reports.
  • Must have excellent food knowledge and a full understanding of culinary terms.
  • 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.
  • Must be proficient in completing tasks, work efficiently and productively.
  • Must be able to work in any section of a kitchen.
  • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  • Control production levels and recommend ideas for improvements and better cost controlling.
  • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
  • Ensures that the HACCP program is carried out correctly.
  • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.

Qualifications and Skills

  • 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.
  • Superior customer service, teambuilding, and conflict resolution skills.
  • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  • Intermediate computer software skills required.
  • Possess a good understanding of basic accounting principles such as numbering flow, 'Debits/Credits', adjusting entries, and corrections.
  • Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office.

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