Senior Culinary Manager

3 days ago

Dombivli, Maharashtra, India beBeeCulinary Full time ₹ 8,00,000 - ₹ 12,00,000

Job Overview

As a leading culinary professional, you will be responsible for directing the entire kitchen operation and ensuring that food is prepared to the highest standards.

  • LeadershipDirects, coaches, supports, supervises, and evaluates all direct reports. Develops leadership skills to mentor and coach junior staff.
  • Culinary KnowledgeMust have excellent food knowledge and a full understanding of culinary terms.
  • Recipe PreparationMust be able to read, understand, follow, and prepare company recipes by maintaining quality and consistency in taste according to instructions provided by corporate office.
  • Task CompletionMust be proficient in completing tasks, work efficiently and productively.
  • Kitchen OperationsMust be able to work in any section of a kitchen. Ensure smooth running of different kitchen stations.
  • Team CoordinationCoordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  • Quality ControlUndertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  • Request FulfillmentResponsible for follow-through on any request within area of responsibility received from direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  • Production ManagementControl production levels and recommend ideas for improvements and better cost controlling.
  • Inventory ManagementPrepare daily electronic food requisitions needed for his section production and countercheck deliveries for accuracy; Report any discrepancies to his immediate supervisor.
  • Kitchen Section OversightMust be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  • Public Health ComplianceMaintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
Responsibilities
  • Cost ContainmentThis position is responsible for cost containment through proper use, handling and maintenance of records, reports, supplies and equipment.
  • Expense ReductionIdentifies potential expense reductions through cost control.
  • Operational AnalysisAnalyzes operational problems and establishes controls.
  • Timesheet ReviewReviews timesheets and forwards them to the Executive Chef for approval.
  • ReportingMay prepare a variety of reports and letters utilizing personal computer system and equipment.
  • Inventory RequisitionEnsures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
  • Workstation InspectionConducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
Requirements
  • Staff MonitoringMonitors and manages the various assigned workstation functions.
  • Duty AssignmentMonitors the assignment of duties and responsibilities to their staff.
  • Performance EvaluationObserves and evaluates staff and work procedures to ensure quality standards and service are met.
  • Personnel ActionsMakes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
  • Workplace InspectionInspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

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