Kitchen Coordinator

Kitchen Coordinator

Reporting to: Head Chef

The Kitchen Coordinator manages the administrative and logistical aspects of the kitchen, including inventory control, staff scheduling, and ensuring compliance with policies and procedures.

Duties:

Employees should adhere to company rules and fulfill their assigned responsibilities, while also recognizing that their duties may extend beyond the specific tasks outlined. Employees should maintain professional conduct by:

• Showing respect and courtesy to all colleagues,
• Adhering to the dress code
• Using professional communication skills.
• Proper hygiene,
• Accurate attendance and
• Mindful use of company property

Responsibilities:

• Handles the administrative work related to the branch's process including data entry of documents, data integration on Oracle database including receiving products checklists, opening closing checklists, staff schedules, wastage, production, staff meals, petty cash, receiving and rejection of products, inventory management results, etc.
• In charge of the stock management and FIFO process.
• In charge of the stores cleanliness and setting schedules of cleaning, deep cleaning and pest control in accordance with the Chef Steward.
• In charges on the daily production distribution and sales requests communication.
• Responsible for ensuring that standards of minimum product receiving are met.
• Responsible for products specs, labeling management and ensure that all products meet the minimum remaining shelf-life requirements upon delivery.
• Ensure the accurate data integration of daily processes into the ERP system and ensure accurate documentation of all receipts and documents.
• Ensure that the whole process of purchasing requisitions and purchasing orders cycle and production is integrated into the ERP system and implemented by the staff concerned.
• Check the quantity and quality of received items and ensure that they meet the quality criteria as per agreed specs.
• Work closely with the Storekeeper in matters related to inventory, stock, turn over and products quality and prices.
• Work closely with the Head chef, Chef de Parties, Kitchen Staff and Chef Steward to ensure smooth operation, production rate, inspect wastage, and solve arising difficulties.
• Assist in onboarding new kitchen staff, providing them with relevant guidance and explanations on kitchen protocols, health and safety and handles their documents.
• Conduct a reporting cycle between the branch and the management.
• Ensure that employees follow overall policies and procedures.

Requirements:

• Bachelors Degree in Hospitality management.
• 2 years of experience preferably in a related field
• Strong organizational and multitasking skills.
• Knowledge of kitchen operations and food safety regulations.
• Proficiency in using ERP and Oracle system for inventory management and record keeping.
• Effective communication skills.
• Team worker