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Culinary Operations Manager
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Key Responsibilities:
- Manages and coordinates the team's efforts to ensure seamless kitchen operations.
- Must have in-depth knowledge of culinary terms and be able to maintain the quality and consistency of food preparation.
- Responsible for reviewing and preparing company recipes, ensuring adherence to corporate instructions.
- Must be proficient in task management, work efficiency, and productivity.
- Requires ability to work effectively in various kitchen sections.
- Coordinates team assignments, delegates tasks, and oversees daily recipe reviews.
- Maintains accurate record-keeping of recipe folders.
- Ensures timely follow-through on requests from supervisors or managers.
- Monitors production levels, recommends improvements, and implements cost-control measures.
- Prepares and verifies electronic requisitions, reports discrepancies to superiors.
- Oversees main kitchen sections and their entire food production.
- Ensures compliance with Public Health regulations and maintains high standards of hygiene.
- Implements HACCP program correctly and ensures the assigned area is inspection-ready at all times.
- Reports for duty punctually, adheres to supervisor instructions, and maintains a professional appearance.
Financial Responsibilities:
- Responsible for cost-effective resource management, maintaining records, and controlling supplies.
- Identifies areas for expense reduction through cost control analysis.
- Analyzes operational issues, establishes controls, and improves processes.
- Reviews and forwards employee timesheets to executive chef for approval.
- Generates various reports and correspondence using personal computer systems.
- Requisitions items accurately, within established timeframes, and in accordance with control procedures.
- Conducts regular workstation checks to prevent deterioration and waste.
Motivational Responsibilities:
- Monitors workstation functions, assigns duties, and evaluates staff performance.
- Observes and assesses staff and work procedures to meet quality standards.
- Makes recommendations regarding personnel actions, such as new hires and discharges.
- Inspects workstations, work areas, equipment, and services to ensure efficient delivery and adherence to standards.
Qualifications and Education:
- Requires a minimum of 5 years of experience in upscale hotels, resorts, cruise ships, or convention banquet services, with at least 2 years as a Chef Tournant (shipboard experience preferred).
- Culinary school degree required.
- Strong management skills in multicultural and dynamic environments.
- Excellent communication, problem-solving, decision-making, and interpersonal skills.
- Superior customer service, teamwork, and conflict resolution skills.
- Knowledge of personalized service principles, including needs assessment techniques and guest satisfaction evaluation methods.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Good understanding of basic accounting principles, such as numbering flow, debits/credits, adjusting entries, and corrections.
- Ability to write reports and business correspondence and establish good rapport with senior officers and the corporate office.
