YOUR DAY-TO-DAYKitchen 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.
WHAT WE NEED FROM YOU Previous experience in a Kitchen Coordinator, F&B Coordinator, Culinary Administrator or similar administrative role, preferably within a hotel environment.
* Diploma or bachelor's degree in hospitality management, Business Administration, Culinary/F&B Management or a related field is preferred.
* Good understanding of hotel kitchen and Food & Beverage operations.
* Knowledge of HACCP, food safety and hygiene documentation is an advantage.
* Strong administrative and organizational skills with excellent attention to detail.
* Good written and verbal communication skills in English.
* Proficiency in Microsoft Office*, particularly Word, Excel, PowerPoint and Outlook.
* Ability to prepare reports, maintain accurate records and manage multiple priorities.
* Good coordination and follow-up skills.
* Ability to work effectively with colleagues from different departments and backgrounds.
* Ability to maintain confidentiality and handle sensitive information professionally.
* Previous experience with hotel purchasing, inventory, procurement or kitchen systems would be an advantage.
* Flexibility to support the culinary operation according to business requirements.
WHAT WE OFFERWe’ll reward your hard work with a competitive salary and benefits package in line with the position and local market.
When you join IHG, you become part of a global hospitality family where we want everyone to have Room to Belong, Room to Grow and Room to Make a Difference.
You’ll have access to learning and development opportunities, colleague hotel discounts, recognition programmes and the opportunity to build your career within IHG Hotels & Resorts.
At IHG, we work together to deliver True Hospitality for Good – for our guests, our colleagues and the communities around us.
