Full job description

Position Overview

The Restaurant Kitchen Coordinator ensures smooth day-to-day kitchen operations by coordinating staff schedules, monitoring inventory, and supporting the culinary team. This role acts as a bridge between kitchen staff, front-of-house teams, and management to maintain high standards of food quality, hygiene, and efficiency.

Key Responsibilities

• Scheduling & Coordination
• Prepare and update daily/weekly staff schedules and shift assignments.
• Communicate changes promptly to all kitchen team members.
• Inventory & Purchasing
• Monitor stock levels of ingredients, equipment, and cleaning supplies.
• Coordinate with suppliers and place orders as required, ensuring cost control.
• Operations Support
• Assist the Head Chef in planning prep lists and ensuring readiness for service.
• Track and report on food wastage, breakages, and maintenance needs.
• Compliance & Safety
• Ensure all food safety, HACCP, and hygiene standards are met.
• Maintain up-to-date records of temperature logs and cleaning checklists.
• Communication & Training
• Serve as point of contact between kitchen staff and management for operational updates.
• Help onboard and train new kitchen team members on procedures and safety practices.

Qualifications & Skills

• Diploma or certification in Culinary Arts, Hospitality Management, or related field preferred.
• 2+ years’ experience in a restaurant or hotel kitchen, with some supervisory or coordination duties.
• Strong knowledge of food safety and hygiene regulations.
• Excellent organizational, multitasking, and communication skills.
• Ability to work under pressure and during flexible hours, including weekends and holidays.

Physical Requirements

• Ability to stand for extended periods as needed.
• Comfortable working in a fast-paced, high-heat kitchen environment.