Kitchen Admin - Main Kitchen

Key Responsibilities:

1. Administrative & Secretarial Support

• Manage daily office operations for the Executive Chef and culinary management team.
• Handle kitchen correspondence, answer incoming calls, manage emails, and filter incoming vendor requests or internal memos.
• Organize and maintain culinary files, recipe databases, standard operating procedures (SOPs), yield tests, and food cost sheets.
• Prepare agendas, record minutes of meetings for weekly culinary/F&B head meetings, and track action items.

2. Inventory, Purchasing & Requisitioning

• Process daily food requisitions, market lists, and purchase requests (PRs) using hotel management and ERP systems (e.g., Materials Control, SAP, Opera, or local inventory software).
• Coordinate directly with the Procurement / Purchasing and Receiving departments to track ingredient deliveries, manage supplier delivery schedules, and resolve stock discrepancies.
• Assist in conducting weekly or monthly physical inventory counts across dry stores, cold rooms, freezers, and walk-in coolers.
• Process vendor invoices, delivery receipts, and credit memos, forwarding approved documents to the Accounting Department for payment.

3. HR & Roster Management

• Maintain staff shift schedules, rest days, and leave applications (SL, VL, SIL) for the entire kitchen brigade in coordination with Sous Chefs.
• Monitor daily attendance, overtime approvals, and biometric timekeeping records, sending monthly payroll inputs to Human Resources.
• Assist with onboarding new kitchen staff, stewards, and culinary interns (OJT students), ensuring they receive uniforms, lockers, and policy briefings.

4. Food Safety, HACCP & Compliance Documentation

• Maintain organized logs for HACCP (Hazard Analysis and Critical Control Points), HALAL (if applicable), and local health safety standards.
• Track temperature logs, equipment maintenance requests, pest control records, and health certificate renewals for all kitchen personnel.
• File work orders with the Engineering / Maintenance team for broken kitchen equipment, refrigerators, or gas lines, following up until repaired.

Position Requirements in the Philippines:

1. Education

• Bachelor’s degree in Hospitality Management (BSHM), Culinary Arts, Business Administration, or Office Management preferred.

2. Experience

• 1–2 years of administrative experience, preferably in a hotel kitchen, F&B department, or restaurant operation. Fresh graduates with strong culinary administration internship (OJT) experience are often considered for entry-level positions.

3. Software Skills

• Proficiency in MS Office (Excel, Word, Outlook); familiarity with hotel inventory/ERP systems (e.g., Materials Control, SAP, Oracle Financials) is a major advantage.

4. Certifications

• Valid City Health / Sanitary Permit (Food Handler Certificate) from the local government unit (LGU).

5. Competencies

• Strong numerical accuracy (for food cost and inventory tracking), high attention to detail, strong organizational skills, and stress tolerance in a fast-paced environment.

6. Language Skills

• Excellent written and spoken English and Filipino for cross-departmental coordination.