About this role
Provide daily administrative and operational coordination support to the Executive Chef, Executive Sous Chef and Kitchen management team.Maintain departmental calendars, schedules, meetings, training activities, deadlines, vacation plans, travel arrangements, records and filing systems.Prepare meeting agendas and minutes, presentations, reports, attendance sheets, action trackers, spreadsheets and other Kitchen documentation.Coordinate and follow up on Kitchen team recruitment, onboarding, attendance, leave, training and other staff-related requirements with Talent & Culture.Liaise with Food & Beverage, Talent & Culture, Finance, Purchasing, Stewarding, Engineering and other departments to support smooth Kitchen operations.Coordinate purchase requests, requisitions, pending orders, deliveries, invoices and other procurement requirements.Support the coordination of special events and functions, guest food requests, dietary requirements, celebration cakes, special menus, food labels and other Kitchen materials.Coordinate Kitchen equipment maintenance and repair requirements with Stewarding and Engineering.Maintain and update menus, food labels, recipe documents, departmental communications and relevant information in hotel systems.Coordinate HACCP meetings and maintain accurate food safety, hygiene, training, audit, inspection and compliance documentation.Maintain accurate records relating to Kitchen activities, purchasing, stock requirements, food transfers, training, meetings and other operational requirements.Ensure Kitchen forms, checklists, reports and records are accurate, properly completed, filed and readily available when required.Maintain professional communication across departments and handle confidential employee, departmental and business information with discretion.Follow resort policies, food safety, hygiene and workplace safety procedures, and perform other duties assigned by Kitchen management. Minimum 1–2 years of experience as a Kitchen Coordinator, Culinary Coordinator, Kitchen Administrator, or similar administrative role, preferably within a luxury international hotel or resort environment.Diploma or relevant qualification in Hospitality Management, Business Administration, Culinary Administration, or a related field would be an advantage.Strong administrative and organizational skills, with the ability to manage kitchen documentation, reports, records, correspondence, schedules, and departmental filing accurately.Proficient in Microsoft Office applications, particularly Word, Excel, PowerPoint, and Outlook, with good computer and data-entry skills.Excellent written and verbal communication skills, with the ability to coordinate effectively with the culinary team, other departments, suppliers, and external parties.Good understanding of culinary operations, food hygiene, HACCP, health and safety standards, and general kitchen terminology and procedures.Proactive, well-organized, and team-oriented, with a professional attitude, confidentiality, and the ability to support the Executive Chef and culinary leadership team with day-to-day administrative requirements.
Competitive tax-free remuneration packageMonthly service charge distributionComprehensive medical insurance coverageAnnual vacation leave with a company-provided return flight ticket as per company policyAccommodation, meals, uniforms, and exclusive employee benefits