Culinary Operations Manager

7 days ago


Muscat, Muscat, Oman Client of Bali Jobs Recruitment Full time
Company Overview

The Client of Bali Jobs Recruitment is a renowned ultra-luxury resort, distinguished globally as a hospitality leader in the wellness industry.

Job Description

We are seeking an experienced Executive Sous Chef to join our team, who will work closely with the Executive Chef in overseeing kitchen operations, ensuring food quality, and managing staff.

The successful candidate will supervise food preparation, maintain kitchen cleanliness, and step in to lead when the executive chef is absent.

Responsibilities
  1. Menu Development: Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food waste removal for composting, growing our own produce and featuring this produce in our culinary offering.
  2. Sustainability Initiatives: All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with a particular focus on growing or making our own products.
  3. Purchasing Practices: Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
  4. Menu Analysis: Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With brand practices.
  5. Cost Management: Instill a cost-focused philosophy through training and education.
  6. Financial Returns: Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC.
  7. Departmental Operation: Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the brand.
  8. Team Management:
    1. Scheduling and Training: Manage, schedule, assign, train, discipline, and monitor the work of culinary and stewarding team members (cooks, stewards and purchasing).
    2. Product Preparation: Participates in the preparation of food as required.
  9. Quality Control: Evaluate the quality of raw food and finished products with attention to presentation and quality.
  10. Sanitation Code Adherence: Effectively maintain sanitation code adherence in all areas of kitchen and storage.
  11. Delegation and Execution: Must be able to effectively delegate and execute orders given by the Executive Chef.
  12. Menu Planning: Assist and create menu and meal planning and maintain portion and food cost controls.
  13. Seasonal Menu Development: Works closely with the Executive Chef to develop seasonal a la carte menus, holiday menus and special event menus as required.
  14. Daily Specials: Develop daily specials in accordance with market trends, member preferences and nutritional considerations; create recipes, determine appropriate ingredients and specify individual serving portions for each recipe.
  15. Preparation and Coordination: Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and host requirements according to menus and estimates the number to be served in a fiscally responsible manner.
  16. Purchasing Supervision: Responsible for supervising Purchasing in the purchase of food and supplies.
  17. Morning Meetings: Attends daily line-up meetings and any other meetings as required.
  18. Kitchen Leadership: Directs kitchen operations in the Executive Chef's absence.


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