Senior Kitchen Manager

2 days ago

Erode, Tamil Nadu, India beBeeManagement Full time US$ 80,000 - US$ 1,20,000
Chef De Partie Job Description

This is a high-level position in the culinary team that requires leadership, management and technical skills.

The successful candidate will be responsible for directing and supervising all direct reports, ensuring that they are following company policies and procedures. They will also be responsible for maintaining the quality and consistency of food production, adhering to health and safety standards and managing kitchen operations effectively.

Key Responsibilities:

  • Directs, coaches, supports, supervises, and evaluates all direct reports.
  • Maintains the quality and consistency of food production, adhering to health and safety standards.
  • Coordinates and supervises all team members assigned to their section, assigns and delegates tasks accordingly.
  • Undertakes recipe reviews daily and maintains 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.
Financial Management Responsibilities

This role is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.

Key Responsibilities:

  • Identifies potential expense reductions through cost control.
  • Analyzes operational problems and establishes controls.
  • Reviews timesheets and forwards them to the Executive Chef for approval.
  • May prepare a variety of reports and letters utilizing personal computer system and equipment.
Motivational Leadership Responsibilities

This role is responsible for monitoring and managing workstation functions and staff performance.

Key Responsibilities:

  • Monitors the assignment of duties and responsibilities to their staff.
  • Observes and evaluates staff and work procedures to ensure quality standards and service are met.
  • Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
Qualifications and Education

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).

Key Qualifications:

  • Culinary school degree required.
  • 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.

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