Culinary Operations Manager
5 days ago
The Culinary Operations Manager plays a pivotal role in maintaining culinary excellence and efficiency within a fast-paced hotel kitchen environment. This involves overseeing the planning, coordination, and execution of food preparation and service activities.
Main Responsibilities- Collaborate with the Executive Chef to devise and implement food preparation strategies and culinary initiatives.
- Direct and coordinate the kitchen team during food preparation and service, ensuring seamless operation and timely delivery.
- Maintain exceptional standards of food quality, presentation, and consistency across all dishes.
- Monitor kitchen operations to guarantee food safety, hygiene, and sanitation regulations are consistently met.
- Develop and mentor junior kitchen staff, fostering their growth and skill development.
- Oversee inventory management, cost control, and supply chain logistics to optimize kitchen efficiency.
- Contribute to menu development, pricing, and cost analysis to ensure culinary offerings align with business objectives.
- Assume responsibility for kitchen scheduling, stock ordering, and supplier communication in the absence of the Executive Chef.
- Ensure a clean, organized, and efficient workspace that promotes productivity and employee well-being.
- Resolve any kitchen or food-related issues promptly, demonstrating proactive problem-solving skills.
- A culinary degree or equivalent qualification in culinary arts is essential.
- Minimum 5 years of experience in a professional kitchen, with at least 2 years in a supervisory or management role.
- Proven experience in high-end restaurants or premium hotels is highly desirable, as is experience in banquet services.
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