Kitchen Administrator
3 days ago
1. Organization andTimeManagement
- Managingkitchen inventory, orders, and supplies to ensure the kitchen isalways well-stocked.
- Scheduling shifts forkitchen staff and maintaining a calendar for deliveries, events,and shifts.
- Keeping track of key tasks anddeadlines, ensuring all kitchen operations runsmoothly.
2. InventoryManagement
- Keepingtrack of kitchen supplies (e.g., food, equipment, and cleaningsupplies) and managing stock levels.
- Orderingingredients and supplies in a timely manner to avoid stockouts andensure freshness.
- Managing relationships withsuppliers, ensuring timely deliveries, and addressing anydiscrepancies in orders.
3.CommunicationSkills
- Serving as theliaison between the kitchen team, management, andsuppliers.
- Communicating important informationsuch as menu changes, special requests, or ingredientsubstitutions.
- Clear communication with kitchenstaff to ensure smooth operation andcoordination.
4.Financial Management andBudgeting
- Trackingkitchen costs and helping with budget management for food andsupplies.
- Keeping records of expenses,inventory levels, and waste to identify cost-savingopportunities.
- Assisting in preparing reportsrelated to food costs, labor, and inventoryusage.
5. Knowledge ofHealth and SafetyRegulations
- Ensuringthat the kitchen operates in compliance with health and safetystandards.
- Keeping track of food safetyprotocols, including proper storage, handling, and sanitationpractices.
- Ensuring all kitchen staff istrained in health and safetyprocedures.
6. Menu andRecipeManagement
- Assisting inmenu planning by managing ingredient lists and maintainingup-to-date recipe files.
- Coordinating withchefs to keep track of recipe changes or seasonalofferings.
- Helping to ensure that the kitchenfollows the correct portions and presentation standards for eachdish.
7. Record KeepingandDocumentation
- Keepingtrack of all kitchen-related documentation, including invoices,orders, and receipts.
- Maintaining logs for foodsafety, maintenance requests, andinventory.
- Organizing paperwork for audits orinternal reviews.
8.Problem-Solving
- Addressingsupply shortages, staff shortages, or last-minute changes in ordersor menus.
- Handling issues or complaints fromcustomers and relaying them to the appropriatestaff.
- Troubleshooting any logistical issuesthat may arise in the kitchen (e.g., equipment malfunctions, delaysin food preparation).
9.CustomerService
- Interactingwith customers regarding specific requests (e.g., dietarypreferences or special orders).
- Ensuring thekitchen is aligned with customer expectations and qualitystandards.
- Managing feedback and makingrecommendations to improve customersatisfaction.
- Support the Growth Managers in terms ofreporting and data analysis
- Coordinate andcollaborate with other departments for growth relatedmatters
- Generate monthly reports and share withthe internal and external stakeholders
- Conductmenu health checks and coordinate with the partners to resolveissues and concerns
- Support partners inactivating marketing campaigns and publish performancereports
- Proactively identify and resolvetechnical issues by coordinating with other departments i.e.Operations, Logistics, Partnerships and localteam
- Quality check on the onboarded partnersfor data accuracy
- Support the Growth Managersin implementing marketing activations and ensure order achievementfor new and existing onboarded kitchenpartners
- Manage back-end requests raised byinternal and external stakeholders
KitchenEquipment,Kitchen Management,Kitchen Supplies
Employment Type : Full-time
Department / Functional Area: Hospitality
Experience: years
Gender: Male
Vacancy: 1
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