Executive Culinary Manager

7 days ago

Vizag, Andhra Pradesh, India beBeeLeadership Full time ₹ 9,00,000 - ₹ 12,00,000

Chef Tournant Job Summary:

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The Chef Tournant is a high-level kitchen professional responsible for overseeing the overall operation of a commercial kitchen, ensuring that all food produced meets exceptional standards of quality and presentation.

  • Directs, coaches, supports, supervises, and evaluates direct reports to ensure optimal performance and job satisfaction in a fast-paced kitchen environment.
  • Coordinates and supervises team members assigned to various sections of the kitchen, assigns and delegates tasks as needed to maintain smooth operations.
  • Maintains recipe folders in immaculate condition and undertakes regular recipe reviews to ensure consistency and excellence.
  • Responsible for follow-through on requests from supervisors or managers and ensures accurate delivery of food requisitions in a timely manner.
  • Controls production levels and recommends improvements and better cost controlling methods to enhance efficiency and productivity.

Key Responsibilities:

  • Directs and coordinates the activities of kitchen staff to ensure efficient service and conformance to standards, ensuring seamless day-to-day operations.
  • Ensures that Public Health regulations are followed according to established company guidelines and expectations.
  • Maintains assigned areas in preparation for inspections and ensures that personal appearance, uniform, and hygiene meet company rules and regulations.

Financial Management:

  • Responsible for cost containment through proper use, handling, and maintenance of records, supplies, and equipment, promoting fiscal responsibility.
  • Identifies potential expense reductions through cost control and analyzes operational problems to establish controls, driving business growth.
  • Reviews timesheets and forwards them to senior management for approval and prepares reports and letters utilizing personal computer system and equipment, facilitating effective communication.

Leadership and Development:

  • Monitors and manages workstation functions, assigning duties and responsibilities to staff as needed, promoting teamwork and collaboration.
  • Observes and evaluates staff and work procedures to ensure quality standards and service are met, driving continuous improvement.
  • Makes recommendations regarding personnel actions to ensure adequate and continuous staffing, fostering a positive work environment.

Qualifications and Education:

  • A minimum of 5 years' experience in a high-volume commercial kitchen setting, with at least 2 years in a leadership role (preferably as Chef Tournant).
  • A culinary degree is required, preferably from a reputable institution.
  • Strong leadership skills in a multicultural and dynamic environment, with excellent communication, problem-solving, decision-making, and interpersonal skills.

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