Senior Kitchen Manager

2 days ago

Sydney, New South Wales, Australia beBeeCulinary Full time $90,000 - $120,000
Job Title: Culinary Operations Manager

This is an exciting opportunity to support the culinary team and lead kitchen operations with passion and creativity.

As a seasoned chef, you will play a pivotal role in driving the success of our kitchen department. You will ensure seamless daily operations, consistently delivering exceptional products and service to all outlets. You will oversee essential aspects of the kitchen, including menu development, food costs, banquet events, hygiene and sanitation, while fostering the growth and retention of talented chefs within the kitchen team.

Key Responsibilities:

  • Provides inspirational leadership and a clear vision to team members, ensuring delivery of outstanding results and customer satisfaction.
  • Act as an exemplary role model by inspiring team members and actively demonstrating company culture and service philosophy.
  • Oversee and manage daily kitchen operations, ensuring all team members comply with service standards, policies and procedures established by the hotel.
  • Develop innovative promotional activities to engage the market and maximize profit-generation opportunities for the business.
  • Establish and implement standard operating procedures and guidelines for food purchasing, inventory monitoring, and control.
  • Assist in preparing the annual business plan for Food and Beverage.
  • Participate in preparing and implementing a yearly marketing plan for each outlet, serving as the foundation for the Food and Beverage Annual Marketing Plan.
  • Establish and implement operating standards for the Commissary Kitchen to maintain a streamlined and efficient operation.
  • Implement and control performance standards for the Stewarding Operation in kitchen areas to achieve highest possible hygiene standards, minimize equipment breakage, and ensure efficient resource and equipment flows.
  • Maintain strong working relationships with other departments to ensure effective communication regarding operational issues, serving as a role model for inter-departmental collaboration and support.

Talent Profile:

  • Bachelor's degree in Culinary Management or related field preferred.
  • Hospitality courses relating to food preparation or culinary arts essential.
  • Minimum 5 years experience as a Chef de Cuisine or 2 years as an Executive Sous in a similar role at luxury hotels/resorts.
  • Rotational managerial role in the kitchen exposure essential.
  • Understanding of different textures, ingredients, and tastes. Familiar with local produce and serving variety of dishes.
  • Experience in menu development, engineering, and structure.
  • Familiar with food safety and hygiene codes (HACCP) policies and procedures.
  • Comfortable with diverse team of individuals.

Benefits:

  • Be part of dynamic and supportive work environment.
  • Work in beautifully crafted spaces and amenities.
  • Online training courses for personal and career development.
  • Full uniform provided and laundered.
  • Complimentary shift meals.
  • Hotel and Group Discounts.
  • Employee Assistant Program confidential counselling and support services for colleagues.
  • Ability to grow and develop within and opportunities with the group.

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