
Kitchen Operations Manager
1 day ago
Key Responsibilities
- Serve as a vital link between the executive chef and the kitchen team, ensuring seamless communication and effective delegation.
- Maintain an in-depth understanding of culinary principles and terminology to provide expert guidance and mentorship.
- Promote quality control and consistency in food preparation by adhering to established protocols and procedures.
- Demonstrate exceptional organizational skills and efficiency in completing tasks and managing priorities.
- Perform various roles within the kitchen with flexibility and adaptability.
Coordinating Team Members
- Oversight and management of team members assigned to your section, allocating tasks and responsibilities accordingly.
- Daily recipe reviews and meticulous maintenance of recipe folders.
- Urgent action on any requests or instructions received from superiors or direct supervisors.
Financial Oversight
- Strategic use and handling of resources, reports, supplies, and equipment to minimize costs and optimize performance.
- Identification of areas for expense reduction through cost-effective measures.
- Review and submission of timesheets to senior management for approval.
Motivational Leadership
- Monitoring workstation functions and assigning duties to staff members.
- Evaluation of staff performance and work procedures to ensure high-quality standards are met.
Qualifications and Education
- A minimum of 5 years' experience in upscale establishments, resorts, cruise ships, or banqueting services, including at least 2 years as a Chef Tournant (preferably with shipboard experience).
- Culinary degree required.
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