Culinary Operations Manager
2 weeks ago
Key Responsibilities:
Kitchen Leadership: Assist the Executive Chef in overseeing all kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and excellence.
Menu Development: Collaborate with the culinary team in designing and updating menus, incorporating creative and seasonal elements to enhance the dining experience.
Team Management: Lead, train, and motivate kitchen staff, ensuring effective teamwork, skill development, and adherence to culinary standards.
Quality Assurance: Maintain high standards of food quality, presentation, and safety. Conduct regular tastings and quality checks.
Inventory Control: Oversee inventory management, including ordering, stock control, and minimizing waste. Ensure efficient use of resources.
Health and Safety: Ensure compliance with health, safety, and sanitation regulations, maintaining a clean and organized kitchen environment.
Operational Support: Assist in the development and implementation of kitchen procedures and protocols to enhance operational efficiency and guest satisfaction.
Requirements:
Experience: A minimum of 5-7 years of experience in high-end restaurant or hotel kitchens, with at least 2 years in a sous chef or executive sous chef role.
Skills: Strong culinary skills, leadership abilities, and proficiency in various cooking techniques and cuisines. Excellent organizational and communication skills.
Education: A culinary degree or equivalent qualification is preferred.
Creativity: Ability to innovate and contribute to menu creation and culinary trends.
Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays as required.
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