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Culinary Operations Manager
2 months ago
We are seeking a highly experienced and skilled Culinary Operations Manager to lead our culinary operations at the Emirates Flight Catering (EFC) facilities. The successful candidate will be responsible for driving culinary innovation, strategic planning, and team management to ensure exceptional food preparation and delivery to our clients.
Key Responsibilities- Strategic Planning and Budgeting
Develop and implement high-quality strategic plans and objectives to align with departmental KPIs and organisational objectives. Establish budgets and resource allocation to ensure timely distribution of materials and effective manpower scheduling to optimise operational efficiency and reduced downtime.
Culinary Innovation and Premium Client OfferingsDrive new business growth through culinary innovation and premium client offerings for VIP airline clients and EFC facilities. Ensure exceptional culinary experiences, strengthened partnerships, and increased revenue.
Food Safety and Quality ControlImplement strategies to enhance the bottom-line profitability by promoting new product offerings and upselling to clients. Ensure that all food items are prepared, cooked, and served in compliance with EFC standards and Dubai Municipality regulations to sustain the company's reputation and strengthen client confidence.
Culinary Performance Metrics and Process OptimisationAssess culinary performance metrics, trends, and insights to identify areas for improvement in production. Drive optimisation of food production process through efficient manufacturing plans and implement best food manufacturing practices/SOPs to achieve superior quality, productivity, and compliance.
Team Management and LeadershipEffectively lead and manage a high-performing team to achieve departmental goals and objectives. Foster a culture of collaboration, accountability, and continuous improvement, resulting in increased productivity, and employee satisfaction.
Requirements- Education and Qualifications
Bachelor's degree or equivalent certification in Culinary Arts, Hospitality management, or a related field.
Work ExperienceMinimum of 10 years of progressive experience in culinary management roles within the hospitality or food service industry.
Skills and CompetenciesProven track record of leading and managing culinary teams in a high-volume, fast-paced environment. Strong knowledge of food safety standards, regulations, and best practices, with a commitment to upholding hygiene and sanitation protocols.
