KITCHEN COORDINATOR

YOUR DAY-TO-DAY Kitchen Administration & Coordination • Provide daily administrative support to the Executive Chef, Executive Sous Chef and Culinary team. • Prepare and maintain kitchen correspondence, reports, records, forms, notices and other departmental documentation. • Maintain an organized filing system for Culinary department records, ensuring documents are complete and easy to retrieve. • Coordinate departmental meetings, briefings and appointments and assist in preparing meeting notes when required. • Prepare and update kitchen duty rosters, attendance records, leave schedules and related manpower information. • Coordinate with Human Resources regarding attendance, leave, public holidays, training, colleague documentation and other HR-related requirements. • Maintain updated records of kitchen colleagues, including departmental contact lists and other required information. • Assist the Executive Chef in preparing monthly reports, presentations and other departmental submissions. • Follow up on deadlines, pending requests and action items on behalf of the Culinary department. Purchasing, Inventory & Cost Coordination • Prepare and follow up purchase requests, store requisitions and other kitchen-related requests. • Coordinate with Purchasing, Stores and Receiving regarding kitchen supplies, ingredients and equipment. • Assist in monitoring stock levels and following up on required supplies. • Support the Culinary team with inventory documentation and stock-control records. • Maintain records of kitchen equipment, utensils and other operational items. • Assist with documentation related to food cost, wastage and other cost-control initiatives. • Support proper stock rotation and responsible use of resources to help minimize waste. Food Safety & Compliance • Maintain and organize required kitchen documentation related to HACCP, food safety, hygiene and sanitation. • Assist in maintaining temperature records, cleaning schedules, food safety checklists and other required documentation. • Ensure records are properly filed and readily available for internal and external audits. • Follow up with the Culinary team on outstanding documentation and corrective actions where required. • Support compliance with hotel policies, IHG standards and applicable local health and safety requirements. • Maintain records related to kitchen equipment maintenance and follow up with Engineering when required. People • Maintain positive working relationships with kitchen colleagues and other hotel departments. • Support the onboarding and orientation of new Culinary colleagues. • Coordinate Culinary training requirements and maintain departmental training records. • Assist with colleague engagement, recognition and departmental activities. • Communicate departmental information, notices and updates clearly and on time. • Handle colleague and departmental information with appropriate confidentiality. • Demonstrate IHG behaviours and contribute to a positive and respectful working environment. Guest Experience • Support the Culinary team in maintaining efficient operations that contribute to a consistently positive guest experience. • Assist with the coordination and documentation of special events, banquets, VIP requirements and special guest requests where required. • Work closely with Food & Beverage Service and other departments to support smooth communication and coordination between the kitchen and operational teams. Responsible Business • Support the department's efforts to minimize food waste and unnecessary consumption of supplies. • Assist with recycling and sustainability initiatives within the Culinary department. • Follow hotel health, safety, security and Fire Life Safety requirements. • Report unsafe conditions, equipment concerns or other operational issues to the appropriate manager. • Support hotel and IHG responsible business and sustainability initiatives.

Note: The posting provided does not include a distinct Requirements, Qualifications, What you need, or Minimum qualifications section. Therefore, this field is null.

Kitchen Administration & Coordination: Provide daily administrative support to the Executive Chef, Executive Sous Chef and Culinary team; Prepare and maintain kitchen correspondence, reports, records, forms, notices and other departmental documentation; Maintain an organized filing system for Culinary department records, ensuring documents are complete and easy to retrieve; Coordinate departmental meetings, briefings and appointments and assist in preparing meeting notes when required; Prepare and update kitchen duty rosters, attendance records, leave schedules and related manpower information; Coordinate with Human Resources regarding attendance, leave, public holidays, training, colleague documentation and other HR-related requirements; Maintain updated records of kitchen colleagues, including departmental contact lists and other required information; Assist the Executive Chef in preparing monthly reports, presentations and other departmental submissions; Follow up on deadlines, pending requests and action items on behalf of the Culinary department. Purchasing, Inventory & Cost Coordination: Prepare and follow up purchase requests, store requisitions and other kitchen-related requests; Coordinate with Purchasing, Stores and Receiving regarding kitchen supplies, ingredients and equipment; Assist in monitoring stock levels and following up on required supplies; Support the Culinary team with inventory documentation and stock-control records; Maintain records of kitchen equipment, utensils and other operational items; Assist with documentation related to food cost, wastage and other cost-control initiatives; Support proper stock rotation and responsible use of resources to help minimize waste. Food Safety & Compliance: Maintain and organize required kitchen documentation related to HACCP, food safety, hygiene and sanitation; Assist in maintaining temperature records, cleaning schedules, food safety checklists and other required documentation; Ensure records are properly filed and readily available for internal and external audits; Follow up with the Culinary team on outstanding documentation and corrective actions where required; Support compliance with hotel policies, IHG standards and applicable local health and safety requirements; Maintain records related to kitchen equipment maintenance and follow up with Engineering when required. People: Maintain positive working relationships with kitchen colleagues and other hotel departments; Support the onboarding and orientation of new Culinary colleagues; Coordinate Culinary training requirements and maintain departmental training records; Assist with colleague engagement, recognition and departmental activities; Communicate departmental information, notices and updates clearly and on time; Handle colleague and departmental information with appropriate confidentiality; Demonstrate IHG behaviours and contribute to a positive and respectful working environment. Guest Experience: Support the Culinary team in maintaining efficient operations that contribute to a consistently positive guest experience; Assist with the coordination and documentation of special events, banquets, VIP requirements and special guest requests where required; Work closely with Food & Beverage Service and other departments to support smooth communication and coordination between the kitchen and operational teams. Responsible Business: Support the department's efforts to minimize food waste and unnecessary consumption of supplies; Assist with recycling and sustainability initiatives within the Culinary department; Follow hotel health, safety, security and Fire Life Safety requirements; Report unsafe conditions, equipment concerns or other operational issues to the appropriate manager; Support hotel and IHG responsible business and sustainability initiatives.