Central Kitchen Coordinator

The Central Kitchen Coordinator is responsible for coordinating the daily operations of the central kitchen, including receiving deliveries, inventory control, production planning, and distribution of products to branches. The role ensures smooth communication between the central kitchen, suppliers, and branch teams while maintaining accurate records, food safety standards, and operational efficiency.

Key Responsibilities Inventory and Receiving

• Receive and verify deliveries against purchase orders and delivery notes.
• Inspect incoming goods for quality, quantity, and condition.
• Ensure proper storage and stock rotation (FIFO).
• Monitor inventory levels and report low-stock items to management.
• Maintain accurate inventory and receiving records.

Production Coordination

• Coordinate daily production requirements based on branch orders and forecasts.
• Ensure production schedules are communicated and followed.
• Monitor product availability and coordinate with the kitchen team to meet branch requirements.
• Assist in planning and organizing production activities to avoid shortages and wastage.

Distribution and Logistics

• Coordinate the preparation and dispatch of products to branches.
• Verify order quantities and ensure timely delivery.
• Liaise with branch managers regarding product requests, shortages, and special orders.
• Track deliveries and resolve any distribution issues.

Administration and Reporting

• Maintain records of inventory movements, deliveries, wastage, and production output.
• Prepare daily, weekly, and monthly reports as required.
• Assist in updating inventory spreadsheets and operational documents.
• Ensure all receiving and stock documentation is properly filed and maintained.

Food Safety and Compliance

• Ensure compliance with food safety, hygiene, and HACCP requirements.
• Monitor storage conditions and product handling procedures.
• Assist in maintaining food safety records, temperature logs, and cleaning schedules.

Communication and Coordination

• Act as the main point of contact between the central kitchen, suppliers, and branch teams.
• Coordinate maintenance requests and follow up on equipment issues.
• Support management in implementing operational improvements and procedures.

Qualifications

• Previous experience in food production, central kitchen operations, inventory control, or restaurant administration.
• Knowledge of stock management and receiving procedures.
• Understanding of food safety and HACCP principles.
• Good organizational and administrative skills.
• Proficiency in Microsoft Excel and inventory tracking systems.
• Strong communication and coordination abilities.

Key Competencies

• Inventory management
• Planning and coordination
• Administrative accuracy
• Time management
• Attention to detail
• Communication skills
• Problem-solving

Reporting Line

Reports directly to the Operations Manager, Central Kitchen Manager, or Supply Chain Manager

Pay: From AED4,500.00 per month

Ability to commute/relocate:

• Abu Dhabi: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• same field: 2 years (Required)

Work Location: In person