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Culinary Operations Manager
3 months ago
Position Overview:
The Chef De Cuisine plays a pivotal role in managing the culinary operations of Mövenpick Hotels & Resorts. This position involves collaborating closely with the Executive Chef to ensure the seamless functioning of kitchen and stewarding activities.
Key Responsibilities:
- Leadership & Coordination: Assist the Executive Chef in supervising kitchen operations and stewarding functions, ensuring high standards of service and quality.
- Guest Engagement: Foster relationships with guests to provide a warm and enthusiastic dining experience, focusing on service excellence.
- Operational Planning: Utilize forecasts and reports to facilitate smooth kitchen operations, including food production, purchasing, and staffing.
- Resource Management: Oversee requisitions for daily kitchen needs and manage departmental budgets to maintain food cost targets.
- Team Development: Conduct interviews for kitchen staff and collaborate with the HR department to create job descriptions.
- Menu Management: Ensure all menus are accurately costed and include standard recipes and presentation guidelines, along with staff training on new items.
- Compliance: Maintain adherence to local health and safety regulations, including HACCP standards.
- Revenue Growth: Collaborate with the Executive Chef to explore new revenue opportunities, including catering services.
Conclusion:
The Chef De Cuisine is essential in delivering exceptional culinary experiences while managing the operational efficiency of the kitchen. This role requires a proactive approach to leadership, guest interaction, and strategic planning.
