Culinary Coordinator

Main Duties/Responsibilities:Provide direct administrative and operational support to the Executive ChefCoordinate schedules, meetings, reports, and departmental documentationFollow up on action items and operational priorities assigned by the Executive ChefMaintain kitchen records including SOPs, recipes, menus, and HACCP documentationCoordinate duty rosters, attendance, and leave records with HRSupport daily kitchen operations through effective coordination and communicationMaintain standardized recipes, menu specifications, and costing sheetsCoordinate menu updates, approvals, and version controlEnsure accurate culinary data is shared with Finance, Purchasing, and OperationsCoordinate food and non-food purchase requisitions with PurchasingTrack purchase orders, deliveries, shortages, and discrepanciesSupport inventory control, stock counts, and variance reportingEnsure compliance with HACCP, local authority, and company food safety standardsMaintain hygiene records, temperature logs, and audit documentationCoordinate internal and external kitchen audits and corrective actionsAct as liaison between Culinary, Finance, Purchasing, HR, and OperationsPrepare reports, presentations, and internal communicationsEnsure timely flow of information across departmentsDiploma or Bachelor’s degree in Hospitality Management, Culinary Arts, or related fieldMinimum 2–3 years’ experience in culinary administration, kitchen coordination, or F&B operationsHotel, restaurant, catering, or central kitchen experience preferredStrong organizational and coordination skillsKnowledge of kitchen operations and culinary workflowsWorking knowledge of HACCP and food safety standardsProficiency in MS Office (Excel, Word, Outlook)Strong communication skills and attention to detail