Culinary Operations Manager
3 days ago
About the Role:
The Culinary Operations Manager is responsible for assisting in the management of our kitchens, ensuring that all culinary operations run smoothly and efficiently. This involves working closely with the Sous Chef and Head Chef to oversee the preparation and presentation of dishes, as well as managing food and operating costs.
Key Responsibilities:Guest Satisfaction
- Ensure that all guests receive a high level of service and that their needs are met promptly and courteously.
- Maintain positive relationships with guests and colleagues, providing excellent communication and interpersonal skills.
- Organize and set up kitchen stations efficiently, maximizing productivity and reducing waste.
- Prepare and present dishes consistently, adhering to standard recipes and quality standards.
- Assist the Sous Chef and Head Chef in maintaining high-quality culinary standards, ensuring compliance with company policies and procedures.
- Monitor and control food and operating costs, identifying areas for improvement and implementing cost-saving measures.
- Train and develop culinary staff, ensuring they have the necessary skills to perform their duties effectively.
- Supervise and motivate culinary staff, promoting a positive and inclusive work environment.
- Develop and implement training programs to enhance staff skills and knowledge.
- Foster a culture of excellence, encouraging staff to strive for continuous improvement and innovation.
- Comply with company policies and procedures at all times.
- Maintain a clean and safe working environment, adhering to health and safety standards.
- Be fully conversant with company regulations, risk assessments, and fire procedures.
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