Culinary Operations Manager

6 days ago

Pune, Maharashtra, India beBeeSousChef Full time ₹ 1,04,000 - ₹ 1,30,878
Job Description:
The Sous Chef plays a vital role in ensuring the smooth operation of the culinary department. This includes managing and leading the team to maintain high standards of quality and efficiency.

Key Responsibilities:
  • Plan, prepare and implement high-quality food and beverage products.
  • Work closely with recipes, standards and plating guides.
  • Maintain all HACCP aspects within the hotel operation.
  • Use appropriate equipment, tools and machines.
  • Focus on constant improvement of training manuals and SOPs.
  • Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings.
  • Work on offsite events when requested.
  • Complete tasks and jobs outside of the kitchen area.
  • Assist in inventory taking.
  • Knowledgeable of hotel s occupancy, events, forecasts and achievements.
  • Prepare menus as requested, in a timely fashion.
  • Work on new dishes for food tastings and photo taking.
  • Control stations within the kitchen.
  • Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
  • Effectively respond to guests requests.
  • Learn and adapt to changes.
  • Be receptive to constructive feedback.
  • Purchase for and control production.
  • Maintain at all times a professional and positive attitude towards team members and supervisors.
  • Adhere to established hotel rules and team member handbook.
  • Coordinate, organize and participate in all production pertaining to the kitchen.
  • Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials.
  • Be disciplined and adhere to proper work practices at all times.
  • Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
  • Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
  • Report to the Executive Chef on any issues and take appropriate action.
  • Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities.
  • Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
  • Exercise maximum control on wastage to achieve optimum profitability.
  • Check all equipment belonging to the department and make sure that all are in good working order.
  • Prepare the necessary work orders for the Engineering department.
  • Ensure that recipes and costings are established and updated.
  • Monitor food quality and quantity to ensure the most economical usage of ingredients.
  • Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
  • Select team members who display qualities and attributes that reflect department standards.
  • Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
  • Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
  • Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
  • Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
  • Review all timesheets to ensure that team members work times and meal breaks are accurate.
  • Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
  • Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations.


What We Are Looking For:
A skilled and experienced Sous Chef who can lead the culinary team to deliver exceptional results. The ideal candidate will have a passion for innovation, a focus on quality, and a commitment to excellence in every aspect of their work.

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