Kitchen Coordinator

Purchasing Management:

Organize and oversee the purchasing flow for all kitchen outlets.

·         Place orders, monitor inventory levels, and liaise with the purchasing department to ensure timely deliveries.

1.      Recipe Management:

·         Collaborate with the Head Chefs to create and update recipes.

·         Ensure that all recipes are standardized and accurately documented.

2.      Standard Operating Procedures (SOP):

·         Work alongside the Executive Chef to develop and implement all SOP.

·         Ensure adherence to established procedures in food preparation and kitchen operations.

3.      HACCP Documentation:

·         Organize and provide HACCP documentation to all kitchen outlets.

·         Maintain and update HACCP records, ensuring compliance with food safety regulations.

4.      Scheduling:

·         Collaborate with Head Chefs to create the weekly kitchen staff schedule.

·         Submit the schedule to the Executive Chef for approval.

5.      Work Hour Management:

·         Enter kitchen department working hours into the Minidata program.

·         Ensure accurate recording of staff hours and breaks.

6.      Inventory Management:

·         Conduct regular inventory checks in coordination with Head Chefs.

·         Provide inventory results to the Food Cost Controller for cost analysis.

7.      Documentation Flow:

·         Manage documentation flow, including vacation requests, staff approvals, and new staff requisitions.

·         Ensure all required paperwork is complete and up-to-date.

Additional Key Focus Areas:

·         Guest Feedback: Actively solicit and respond to guest feedback regarding food quality and dining experiences, implementing improvements where necessary.

·         Innovation: Stay updated on culinary trends and innovations, suggesting and implementing creative ideas to enhance the dining experience.

·         Communication: Maintain open and effective communication channels with the Executive Chef, Head Chefs, kitchen staff, and other relevant departments, addressing any concerns or issues promptly and professionally.

·         Cost Control: Collaborate with the Food Cost Controller to monitor and control kitchen-related expenses, identifying cost-saving opportunities without compromising quality.

·         Staff Training and Development: Assist in the training and onboarding of new kitchen staff and coordinate ongoing training sessions to enhance culinary skills and knowledge.

·         Waste Management: Implement strategies to reduce food waste, such as portion control, proper storage, and efficient ingredient usage. Regularly track and report on waste reduction efforts.

Purchasing Management:

Organize and oversee the purchasing flow for all kitchen outlets.

·         Place orders, monitor inventory levels, and liaise with the purchasing department to ensure timely deliveries.

1.      Recipe Management:

·         Collaborate with the Head Chefs to create and update recipes.

·         Ensure that all recipes are standardized and accurately documented.

2.      Standard Operating Procedures (SOP):

·         Work alongside the Executive Chef to develop and implement all SOP.

·         Ensure adherence to established procedures in food preparation and kitchen operations.

3.      HACCP Documentation:

·         Organize and provide HACCP documentation to all kitchen outlets.

·         Maintain and update HACCP records, ensuring compliance with food safety regulations.

4.      Scheduling:

·         Collaborate with Head Chefs to create the weekly kitchen staff schedule.

·         Submit the schedule to the Executive Chef for approval.

5.      Work Hour Management:

·         Enter kitchen department working hours into the Minidata program.

·         Ensure accurate recording of staff hours and breaks.

6.      Inventory Management:

·         Conduct regular inventory checks in coordination with Head Chefs.

·         Provide inventory results to the Food Cost Controller for cost analysis.

7.      Documentation Flow:

·         Manage documentation flow, including vacation requests, staff approvals, and new staff requisitions.

·         Ensure all required paperwork is complete and up-to-date.

Additional Key Focus Areas:

·         Guest Feedback: Actively solicit and respond to guest feedback regarding food quality and dining experiences, implementing improvements where necessary.

·         Innovation: Stay updated on culinary trends and innovations, suggesting and implementing creative ideas to enhance the dining experience.

·         Communication: Maintain open and effective communication channels with the Executive Chef, Head Chefs, kitchen staff, and other relevant departments, addressing any concerns or issues promptly and professionally.

·         Cost Control: Collaborate with the Food Cost Controller to monitor and control kitchen-related expenses, identifying cost-saving opportunities without compromising quality.

·         Staff Training and Development: Assist in the training and onboarding of new kitchen staff and coordinate ongoing training sessions to enhance culinary skills and knowledge.

·         Waste Management: Implement strategies to reduce food waste, such as portion control, proper storage, and efficient ingredient usage. Regularly track and report on waste reduction efforts.