Culinary Operations Manager
2 weeks ago
Role Overview:
The individual in this position is accountable for overseeing food production within a Customer Service Center (CSC), ensuring alignment with organizational standards, menu guidelines, and client expectations.
Main Responsibilities:- Supervises all culinary production processes within the designated CSC
- Manages inventory discrepancies and implements corrective actions as needed
- Adjusts production schedules and forecasts food and equipment usage
- Ensures adherence to recipe guidelines and performs quality checks
- Contributes to the creation of culinary products and menu offerings
- Maintains awareness of catering documentation; updates and disseminates within the CSC
- Oversees budget management, including personnel and material expenditures
- Engages in menu showcases
- Coordinates responses to production issues arising from customer feedback
- Reviews service timelines, evaluates financial viability, and conducts quality assessments
- Develops training strategies and programs for kitchen personnel within the CSC
- Acts as a representative for the kitchen and its staff to external parties
- Stays informed about industry developments (research & development, culinary trends) and ensures alignment with design chefs
- Ensures the implementation of suitable production technologies
- Participates in promotional initiatives
- Ensures the quality of incoming goods
- Maintains organized food storage in the CSC, adhering to the first in - first out principle
- Guarantees compliance with hygiene, health, and safety regulations, including Hazard Analysis and Critical Control Points (HACCP) standards
- Ensures effective organization, staffing, and direction within the area of responsibility
- Inspires, motivates, and develops team members in accordance with Human Resources policies
- Embodies the company's values and management principles within the department(s)
- Implements and monitors the budget within the area of responsibility; initiates and directs corrective measures when necessary
- Supports and participates in company-wide initiatives such as Global Quality Standard (GQS), HACCP, and Lean Manufacturing
- A minimum of five to seven years of experience in commercial culinary environments, with at least two years in a leadership role
- Culinary apprenticeship or certification from a recognized culinary institution preferred
- Additional certifications (e.g., diet chef, industrial chef) or equivalent professional experience are advantageous
- Familiarity with food safety and hygiene regulations (e.g., HACCP)
- Strong financial acumen
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