Culinary Coordinator

PALAZZO VERSACE DUBAI; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel in Dubai is seeking a Culinary Administrator to provide support to the Executive Chef. The role involves coordinating schedules, managing kitchen records, and ensuring compliance with food safety standards. Ideal candidates should have a diploma in Hospitality Management and 2–3 years of experience in kitchen operations. Strong organizational skills and proficiency in MS Office are essential for effective communication and operational support.

Qualifications

• Minimum 2–3 years of experience in culinary administration, kitchen coordination, or F&B operations.
• Strong knowledge of kitchen operations and culinary workflows.
• Working knowledge of HACCP and food safety standards.

Responsibilities

• Provide direct administrative and operational support to the Executive Chef.
• Coordinate schedules, meetings, reports, and departmental documentation.
• Support daily kitchen operations through effective coordination and communication.

Skills

Organizational skills

Coordination skills

Communication skills

Attention to detail

Education

Diploma or Bachelor’s degree in Hospitality Management

Tools

MS Office (Excel, Word, Outlook)

Job description

Main Duties/Responsibilities:

• Provide direct administrative and operational support to the Executive Chef

• Coordinate schedules, meetings, reports, and departmental documentation

• Follow up on action items and operational priorities assigned by the Executive Chef

• Maintain kitchen records including SOPs, recipes, menus, and HACCP documentation

• Coordinate duty rosters, attendance, and leave records with HR

• Support daily kitchen operations through effective coordination and communication

• Maintain standardized recipes, menu specifications, and costing sheets

• Coordinate menu updates, approvals, and version control

• Ensure accurate culinary data is shared with Finance, Purchasing, and Operations

• Coordinate food and non-food purchase requisitions with Purchasing

• Track purchase orders, deliveries, shortages, and discrepancies

• Support inventory control, stock counts, and variance reporting

• Ensure compliance with HACCP, local authority, and company food safety standards

• Maintain hygiene records, temperature logs, and audit documentation

• Coordinate internal and external kitchen audits and corrective actions

• Act as liaison between Culinary, Finance, Purchasing, HR, and Operations

• Prepare reports, presentations, and internal communications

• Ensure timely flow of information across departments

Qualifications:

• Diploma or Bachelor’s degree in Hospitality Management, Culinary Arts, or related field

• Minimum 2–3 years’ experience in culinary administration, kitchen coordination, or F&B operations

• Hotel, restaurant, catering, or central kitchen experience preferred

• Strong organizational and coordination skills

• Knowledge of kitchen operations and culinary workflows

• Working knowledge of HACCP and food safety standards

• Proficiency in MS Office (Excel, Word, Outlook)

• Strong communication skills and attention to detail