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Culinary Operations Manager

3 weeks ago

Jamnagar, Gujarat, India beBeeExecutive Full time ₹ 5,00,000 - ₹ 10,00,000
About Our Culinary Team

This role requires an experienced chef to oversee all aspects of food production and presentation. Key leadership and management skills, as well as a deep understanding of culinary techniques and standards, are essential.

  • The ideal candidate will direct, coach, support, supervise, and evaluate their team members.
  • They must maintain excellent food knowledge and a full understanding of culinary terms.
  • The Executive Chef is responsible for preparing company recipes by maintaining quality and consistency in taste according to corporate office instructions.
  • Tasks should be completed efficiently and productively.
  • Effectively working in any section of the kitchen is crucial.
  • The candidate will coordinate and supervise team members assigned to their section, assign and delegate tasks accordingly.
  • Recipe reviews are undertaken daily, and recipe folders must be maintained in impeccable condition.
  • Follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty.
  • Production levels should be controlled and ideas for improvements and better cost controlling recommended.
  • Daily electronic food requisitions are prepared and needed for section production; counterchecks deliveries for accuracy.
  • Reports any discrepancies to their immediate supervisor.
  • Oversights main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and entire food production.
  • Maintain Public Health guidelines according to company standards and expectation.
  • Ensure HACCP program execution.
  • Maintain assigned areas in preparation for announced or unannounced inspections.
  • Reports for duty at assigned times, follows supervisor's instructions, and ensures personal appearance, uniform, and hygiene adhere to company rules and regulations.
Key Responsibilities:
  • Cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identify potential expense reductions through cost control.
  • Analyze operational problems and establish controls.
  • Review timesheets and forward them to the Executive Chef for approval.
  • Prepare various reports and letters utilizing personal computer system and equipment.
  • Ensure items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
  • Conduct workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
Required Skills & Qualifications:
  • A minimum of 5 years in an upscale hotel, resort, cruise ship, or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
  • A culinary school degree is required.
  • Strong management skills in a multicultural and dynamic environment.
  • Strong communication, problem-solving, decision-making, and interpersonal skills.
  • Superior customer service, teambuilding, and conflict resolution skills.
  • Knowledge of principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  • Intermediate computer software skills required.
  • Possess good understanding of basic accounting principles such as numbering flow, 'Debits/Credits', adjusting entries and corrections.
  • Ability to write reports and business correspondence and establish good rapport with the ship's Senior Officers and the corporate office.