Kitchen Administrator

1. Organization and Time Management

1. Managing kitchen inventory, orders, and supplies to ensure the kitchen is always well-stocked.
2. Scheduling shifts for kitchen staff and maintaining a calendar for deliveries, events, and shifts.
3. Keeping track of key tasks and deadlines, ensuring all kitchen operations run smoothly.

2. Inventory Management

1. Keeping track of kitchen supplies (e.g., food, equipment, and cleaning supplies) and managing stock levels.
2. Ordering ingredients and supplies in a timely manner to avoid stockouts and ensure freshness.
3. Managing relationships with suppliers, ensuring timely deliveries, and addressing any discrepancies in orders.

3. Communication Skills

1. Serving as the liaison between the kitchen team, management, and suppliers.
2. Communicating important information such as menu changes, special requests, or ingredient substitutions.
3. Clear communication with kitchen staff to ensure smooth operation and coordination.

4. Financial Management and Budgeting

1. Tracking kitchen costs and helping with budget management for food and supplies.
2. Keeping records of expenses, inventory levels, and waste to identify cost-saving opportunities.
3. Assisting in preparing reports related to food costs, labor, and inventory usage.

5. Knowledge of Health and Safety Regulations

1. Ensuring that the kitchen operates in compliance with health and safety standards.
2. Keeping track of food safety protocols, including proper storage, handling, and sanitation practices.
3. Ensuring all kitchen staff is trained in health and safety procedures.

6. Menu and Recipe Management

1. Assisting in menu planning by managing ingredient lists and maintaining up-to-date recipe files.
2. Coordinating with chefs to keep track of recipe changes or seasonal offerings.
3. Helping to ensure that the kitchen follows the correct portions and presentation standards for each dish.

7. Record Keeping and Documentation

1. Keeping track of all kitchen-related documentation, including invoices, orders, and receipts.
2. Maintaining logs for food safety, maintenance requests, and inventory.
3. Organizing paperwork for audits or internal reviews.

8. Problem-Solving

1. Addressing supply shortages, staff shortages, or last-minute changes in orders or menus.
2. Handling issues or complaints from customers and relaying them to the appropriate staff.
3. Troubleshooting any logistical issues that may arise in the kitchen (e.g., equipment malfunctions, delays in food preparation).

9. Customer Service

1. Interacting with customers regarding specific requests (e.g., dietary preferences or special orders).
2. Ensuring the kitchen is aligned with customer expectations and quality standards.
3. Managing feedback and making recommendations to improve customer satisfaction.

1. Support the Growth Managers in terms of reporting and data analysis.
2. Coordinate and collaborate with other departments for growth-related matters.
3. Generate monthly reports and share them with internal and external stakeholders.
4. Conduct menu health checks and coordinate with the partners to resolve issues and concerns.
5. Support partners in activating marketing campaigns and publish performance reports.
6. Proactively identify and resolve technical issues by coordinating with other departments, i.e., Operations, Logistics, Partnerships, and local team.
7. Quality check on the onboarded partners for data accuracy.
8. Support the Growth Managers in implementing marketing activations and ensure order achievement for new and existing onboarded kitchen partners.
9. Manage back-end requests raised by internal and external stakeholders.