FOOD TECHNOLOGIST / KITCHEN COORDINATOR

This role involves overseeing daily kitchen operations to ensure smooth and efficient food production across all sections. The successful candidate will work closely with the Executive Chef, Sous Chefs, and kitchen supervisors to maintain high standards of food quality, presentation, and hygiene. They will be responsible for monitoring food wastage, controlling costs, and ensuring compliance with standardized recipes and safety regulations. Coordination with various departments such as HR, Stores, and Purchase is essential to manage staffing, ingredient availability, and kitchen equipment maintenance. The position requires detailed record-keeping, reporting, and continuous improvement initiatives to enhance kitchen efficiency and food quality.

Key Responsibilities

- Coordinate daily kitchen operations across all food production areas, ensuring seamless workflow.
- Collaborate closely with the Executive Chef, Sous Chefs, and kitchen supervisors to uphold quality standards.
- Monitor food quality, taste, freshness, portion sizes, and presentation consistently.
- Ensure adherence to standardized recipes and food production procedures.
- Track daily food wastage and prepare detailed wastage control reports.
- Identify causes of food spoilage, overproduction, and excessive ingredient usage.
- Implement effective measures to reduce wastage and manage food costs efficiently.
- Prepare and update daily production sheets, preparation lists, and kitchen requisitions.
- Maintain comprehensive kitchen data, operational records, quality reports, and documentation.
- Develop and update kitchen staff duty rosters in coordination with the Executive Chef.
- Monitor kitchen staff attendance, shifts, and manpower requirements.
- Coordinate with HR to address staffing shortages and plan manpower needs.
- Oversee food storage practices, including expiry date monitoring, labeling, and stock rotation using FIFO/FEFO methods.
- Liaise with Stores and Purchase departments to ensure ingredient availability and timely procurement.
- Inspect raw materials and finished food products to ensure compliance with quality standards.
- Enforce food safety, hygiene, sanitation, and temperature-control standards rigorously.
- Maintain food safety records and assist with internal inspections and audits.
- Monitor ingredient consumption, portion control, and production requirements.
- Coordinate kitchen equipment maintenance and resolve daily operational challenges.
- Prepare daily, weekly, and monthly reports on food quality, wastage, production, and consumption.
- Implement kitchen Standard Operating Procedures (SOPs), checklists, and corrective actions.
- Identify operational issues and collaborate with relevant departments to implement solutions.
- Support continuous improvement efforts to enhance kitchen efficiency, food quality, and cost control.

Required Qualifications

- Bachelor’s degree in Food Technology, Food Science, Hospitality Management, or a related field.
- 5 to 7 years of relevant experience in hotel kitchens, food production, or kitchen coordination roles.
- Strong knowledge of food quality control, food safety, hygiene, and production standards.
- Practical understanding of kitchen operations and food preparation processes.
- Experience in monitoring food wastage, portion control, and managing food costs.
- Familiarity with kitchen documentation, including production sheets, requisitions, and reporting.
- Proven experience in staff roster coordination, attendance monitoring, and manpower planning.
- Solid understanding of inventory control, stock rotation methods (FIFO/FEFO), and food storage standards.
- Proficiency in MS Excel and operational data management.
- Excellent coordination skills with chefs, stores, purchase, HR, and accounts departments.
- Strong organizational, analytical, and problem-solving abilities.
- Prior experience in the hotel or hospitality industry is highly preferred.

Work Location: This position requires in-person attendance.

This role offers an excellent opportunity for a seasoned kitchen operations professional to contribute to a dynamic culinary environment, ensuring quality and efficiency while driving cost control and continuous improvement.