Culinary Administrator

Prepare and maintain kitchen-related documentation including duty rosters, attendance, training records, HACCP checklists, and kitchen reports.

Assist chefs in creating and updating Standard Operating Procedures (SOPs) for culinary operations.

Maintain recipe cards, food cost sheets, and ensure menu updates are documented and communicated to relevant departments.

Handle correspondence for the Executive Chef including emails, memos, and inter-departmental communications.

Act as a liaison between the culinary team and other departments such as purchasing, finance, HR, and service outlets.

Coordinate internal meetings, menu tastings, and culinary events, ensuring proper communication to all concerned teams.

Follow up with suppliers and purchasing teams for timely delivery of requested kitchen items.

Support the coordination of banquet and event orders (BEOs) with the banquet kitchen and service teams.

Maintain culinary training records, including attendance, certifications, and progress reports.

Assist in arranging culinary workshops, cross-training, and skill-development sessions for kitchen colleagues.

Ensure all new hires receive proper kitchen orientation materials.

Monitor kitchen inventory levels by coordinating with storekeepers and chefs for stock requirements.

Prepare purchase requests and follow up on approvals as per hotel policy.

Support the culinary team during large-scale events by assisting with organization and logistics.

Help monitor compliance with food safety, hygiene, and HACCP standards through documentation and reporting.

Assist in organizing special culinary promotions, theme nights, and events in collaboration with F&B and Marketing teams.

Support guest engagement activities such as chef s table experiences, cooking classes, and special menu launches.

Diploma/Degree in Hospitality Management or Culinary Arts preferred.

Previous experience in a culinary or F&B administrative role (hotel/resort experience advantageous).

Strong organizational and multitasking skills.

Proficient in MS Office (Word, Excel, PowerPoint, Outlook).

Excellent communication and coordination skills.

Knowledge of basic food safety and HACCP guidelines.

Ability to work in a fast-paced, multicultural environment.

Attention to detail and accuracy.

Time management and prioritization.

Team collaboration and interpersonal skills.

Problem-solving and proactive approach.

Flexibility and adaptability to operational needs.