Culinary Coordinator

Your Day-to-Day

Key Responsibilities​

• Prepare and maintain culinary documentation including SOPs, recipe sheets, production logs, and HACCP records.​
• Assist with menu costing, recipe standardization, and inventory reporting.​
• Coordinate procurement and liaise with suppliers for kitchen and F&B requirements.​
• Support the Executive Chef in pre-opening planning, scheduling, and administrative tasks.​
• Maintain accurate records of staff schedules, training, and performance documentation.​
• Assist with budgeting, cost tracking, and reporting for culinary operations.​
• Ensure compliance with IHG standards, HACCP, and local regulations in all documentation and processes.​
• Support audits, inspections, and management reporting as required.​

• Provide administrative support for kitchen meetings, briefings, and team communications.​

   

Qualifications​

• Diploma or degree in Hospitality Management, Culinary Management, or related field.​
• Minimum 2–3 years administrative experience in a hotel, F&B, or culinary environment.​
• Familiarity with pre-opening hotel operations preferred.​
• Proficiency in MS Office (Excel, Word, Outlook) and kitchen management software.​

Skills & Competencies​

• Strong organizational and administrative skills​
• Attention to detail and accuracy in documentation​
• Good communication and interpersonal skills​
• Ability to work under pressure and meet deadlines​
• Understanding of food cost, inventory, and culinary operations​

• Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses. ​

• To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.​

• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.​

• Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.​

• To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.​

• Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.​

• Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.​

• He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.​

• I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships. ​

• Personally, I monitor and follow through on VIP guests' and special dietary requirements.​