Executive Culinary Professional

1 day ago

Shimoga, Karnataka, India beBeeCulinary Full time US$ 40,000 - US$ 55,000
Key Responsibilities

The role of a Line Cook is multifaceted and requires a high level of skill and attention to detail. As a key member of the kitchen team, you will be responsible for preparing basic food items for the menu as requested by supervisors.

  • Prepare ingredients and cook meals according to recipes and presentation standards.
  • Possess advanced knife handling skills and knowledge of different cutting techniques.
  • Work in any kitchen section, including hot and cold kitchens, and be flexible with your workload.
  • Have good food knowledge and culinary terms understanding to effectively communicate with colleagues and management.
  • Read, understand, follow, and prepare company recipes, maintaining accuracy and consistency in presentation.
  • Be proficient in task completion, work efficiency, and productivity, meeting deadlines and exceeding expectations.
  • FOLLOW public health standards according to company expectations within their section, adhering to proper sanitation and safety procedures.
  • Maintain assigned areas for inspections, ensuring cleanliness and organization.
  • Report for duty at assigned times, follow instructions, and maintain personal appearance, uniform, and hygiene according to company rules.
Financial Responsibilities

As a Line Cook, you will be responsible for containing costs through proper use, handling, and maintenance of records, supplies, and equipment.

  • Manage kitchen resources efficiently, minimizing waste and optimizing inventory levels.
Motivational Responsibilities

This role does not involve supervisory responsibilities.

Qualifications and Education

To be successful in this role, you will need to have:

  • At least 4 years experience in upscale hotels, resorts, or convention banqueting services with 2 years as Line Cook (shipboard experience preferred).
  • Culinary school degree required, demonstrating a solid foundation in cooking techniques and kitchen operations.
  • Strong management skills in multicultural environments, enabling effective communication and collaboration with diverse teams.
  • Excellent communication, problem-solving, decision-making, and people skills, allowing you to build strong relationships with colleagues and customers.
  • Superior customer service, teambuilding, and conflict resolution skills, ensuring a positive dining experience for guests.
  • Knowledge of personalized service principles including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills, enabling you to prioritize tasks and manage kitchen operations efficiently.
  • Intermediate computer software skills required, including proficiency in kitchen management systems and other relevant tools.
  • Understanding of basic accounting principles such as numbering flow, Debits/Credits, adjusting entries, and corrections, enabling you to manage kitchen finances effectively.
  • Ability to write reports and business correspondence and establish a good rapport with Senior Officers and the corporate office.
Internal Candidate Requirements

If you are an internal candidate, you must have completed at least one contract as Commis Cook with a satisfactory performance rating and demonstrated leadership skills.

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