Culinary Coordinator

Responsibilities

• Provide direct administrative and operational support to the Executive Chef
• Coordinate schedules, meetings, reports, and departmental documentation
• Maintain kitchen records including SOPs, recipes, menus, and HACCP documentation
• Coordinate duty rosters, attendance, and leave records with HR
• Maintain standardized recipes, menu specifications, and costing sheets
• Coordinate food and non-food purchase requisitions and track purchase orders
• 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
• Act as a liaison between Culinary, Finance, Purchasing, HR, and Operations

Requirements

• Diploma or Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field
• Minimum 2–3 years of experience in culinary administration, kitchen coordination, or F&B operations
• Working knowledge of HACCP and food safety standards
• Proficiency in MS Office (Excel, Word, Outlook)
• Strong organizational, communication, and attention to detail skills

Preferred Qualifications

• Previous experience working in a hotel, restaurant, catering, or central kitchen environment

About the Company

PALAZZO VERSACE DUBAI offers a luxury hospitality experience, delivering world-class service and culinary excellence in the heart of Dubai.