Senior Kitchen Operations Manager

24 hours ago

Cochin, Kerala, India beBeeExecutive Full time ₹ 70,00,000 - ₹ 85,00,000
Sous Chef

The primary responsibility of the Sous Chef is to maintain a high-performing kitchen operation by constantly analyzing quality and cost of food production.

Responsibilities
  • Maintain set budget and monitor time management.
  • Provide ongoing training and ensure that the standards set by corporate offices are followed.
  • Ensure safe, quality food products and complete guest satisfaction.
  • Develop and comply with systems, procedures, rules, objectives and timescales set by the organization and take a disciplined approach when undertaking tasks.
  • Work within a technical/specialized area of expertise to improve the quality of the service and product provided.
  • Adopt an accommodating and helpful manner.
  • Accept the objectives set by others and work within agreed parameters to ensure tasks are complete.
  • Mentor, counsel, coach and support subordinates to boost morale and personal esteem.
  • Maintain a high level of crew morale within the administration department ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.
  • Ensure full adherence to menus, recipes, methods and operational specifics provided by the company.
  • Seek direction and authority from others when and if appropriate.
  • Achieve set goals in a non-assertive and efficient manner.
  • Conduct food tastings on a daily basis.
  • Correct discrepancies (quality, taste, appearance) immediately.
  • Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures.
  • Monitor the Dinner Service Line in assigned location, to ensure smooth and efficient service, presentation and final plating.
  • Monitor the production and preparation level using the Culinary Checklist.
  • Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
Qualifications and Skills
  • Advanced culinary skills, leadership, and experience.
  • Minimum of 8 years in the profession (Quality Hotels and Restaurants).
  • Minimum of 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line.
  • Fluent in written and spoken English.
  • Communicate effectively with senior management.
  • Possess ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Work with international team members.
  • Perform assigned duties under pressure (time constraints).
Preferred Skills
  • Cruise Ship Experience / 5 star Hotel
  • Fluency in additional language(s).

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