
Culinary Operations Manager
2 days ago
Chef de Partie Job Summary
">- As a Chef de Partie, you will play a pivotal role in the success of our culinary team, overseeing the daily operations of your designated section.
Responsibilities include:
- Directing, coaching and supporting staff to ensure seamless service delivery.
- Maintaining high-quality food production through adherence to recipes, portion control, and presentation standards.
- Ensuring effective communication with the kitchen team, providing clear instructions and feedback to ensure smooth workflow.
- Overseeing inventory management, minimizing waste, and optimizing ordering procedures to maintain efficient supply chain.
- Developing menus that cater to diverse tastes and dietary requirements while maintaining profitability and menu engineering.
- Collaborating with sous chefs and other department heads to achieve business objectives and drive innovation within the kitchen.
- Coaching and developing junior staff members to enhance their culinary skills and career prospects.
- Staying up-to-date with industry trends, new techniques, and product innovations to stay ahead of competition.
- Implementing HACCP principles and adhering to strict health and safety protocols to protect guests and staff from potential risks.
Qualifications:
- 8 years' experience in upscale hospitality or resort settings.
- Minimum 2 years as Chef de Partie with extensive knowledge of menu planning, cost control, and team leadership.
- Strong culinary background with a degree from a reputable institution.
- Excellent communication, problem-solving, and interpersonal skills.
- Ability to lead by example, motivate teams, and create a positive work environment.
- Advanced knowledge of food costs, menu engineering, and quality assurance processes.
- Proven track record of increasing sales, revenue growth, and guest satisfaction ratings.
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