
Senior Culinary Team Member
1 day ago
Key Responsibilities:
- Leads and mentors direct reports in collaboration with the Sous Chef.
- Maintains a thorough understanding of culinary terms and concepts.
- Ensures the preparation of high-quality dishes by adhering to company recipes and standards.
- Coordinates and supervises team members, assigning tasks effectively.
- Conducts daily recipe reviews and maintains organized recipe folders.
- Responsible for following up on requests from supervisors or managers within their area of responsibility.
- Monitors production levels and suggests improvements for cost control.
- Prepares electronic food requisitions and verifies delivery accuracy.
- Oversees main sections ensuring efficient food production.
- Maintains Public Health standards according to expectations.
- Ensures accurate HACCP program implementation.
- Prepares assigned areas for public health inspections.
Financial Responsibilities:
- Responsible for cost containment through proper record-keeping, supply management, and equipment maintenance.
- Identifies potential expense reductions through effective cost control measures.
- Analyzes operational problems and establishes corrective controls.
- Reviews timesheets and forwards them for approval.
- Prepares various reports and letters using personal computer systems.
- Ensures correct item requisitioning, storage, and minimization of deterioration and waste.
Motivational Responsibilities:
- Monitors workstation functions and assigns duties efficiently.
- Manages staff assignments and evaluates work procedures to ensure quality standards.
- Recommends personnel actions to maintain adequate staffing levels.
Qualifications and Education:
- 8 years' experience in upscale hotels, resorts, cruise ships, or convention banqueting services, with 2 years as a Senior Culinary Team Member.
- Culinary school degree required.
- Strong management skills in multicultural environments.
- Excellent communication, problem-solving, decision-making, and interpersonal skills.
- Superior customer service, teambuilding, conflict resolution, and knowledge of personalized service principles.
- Planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Understanding of basic accounting principles.
Achievements include developing effective kitchen operations, implementing quality control measures, and maintaining exceptional customer satisfaction ratings.
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