Culinary Coordinator

Main Duties/Responsibilities:

• Provide direct administrative and operational support to the Executive Chef
• Coordinate schedules, meetings, reports, and departmental documentation
• Follow up on action items and operational priorities assigned by the Executive Chef
• Maintain kitchen records including SOPs, recipes, menus, and HACCP documentation
• Coordinate duty rosters, attendance, and leave records with HR
• Support daily kitchen operations through effective coordination and communication
• Maintain standardized recipes, menu specifications, and costing sheets
• Coordinate menu updates, approvals, and version control
• Ensure accurate culinary data is shared with Finance, Purchasing, and Operations
• Coordinate food and non-food purchase requisitions with Purchasing
• Track purchase orders, deliveries, shortages, and discrepancies
• Support inventory control, stock counts, and variance reporting
• Ensure compliance with HACCP, local authority, and company food safety standards
• Maintain hygiene records, temperature logs, and audit documentation
• Coordinate internal and external kitchen audits and corrective actions
• Act as liaison between Culinary, Finance, Purchasing, HR, and Operations
• Prepare reports, presentations, and internal communications
• Ensure timely flow of information across departments
• Diploma or Bachelor’s degree in Hospitality Management, Culinary Arts, or related field
• Minimum 2–3 years’ experience in culinary administration, kitchen coordination, or F&B operations
• Hotel, restaurant, catering, or central kitchen experience preferred
• Strong organizational and coordination skills
• Knowledge of kitchen operations and culinary workflows
• Working knowledge of HACCP and food safety standards
• Proficiency in MS Office (Excel, Word, Outlook)
• Strong communication skills and attention to detail