The Kitchen Coordinator / Hygiene Officer is responsible for providing administrative and coordination support to the Executive Chef and Executive Sous Chef, ensuring smooth kitchen operations. This role also oversees documentation, scheduling, communication, and food hygiene standards to support efficient and safe food production within the hotel.
Key Responsibilities
- Provide secretarial and administrative support to the Executive Chef and Executive Sous Chef
- Manage all kitchen documentation (menus, recipes, reports, and records)
- Coordinate meetings, appointments, and training schedules
- Prepare and distribute meeting minutes and banquet event orders (BEO)
- Handle communication and coordination within the kitchen and other departments
- Monitor staff attendance and assist with payroll coordination
- Ensure proper ordering processes and support inventory coordination
- Maintain office supplies and filing systems
- Support food safety and hygiene standards in the kitchen
- Assist in organizing team meetings, events, and special activities