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 23 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
