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

Requirements

• 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