Kitchen Admin

Job Summary

The Kitchen Administrator is responsible for providing administrative and operational support to the kitchen department to ensure proper documentation, inventory monitoring, purchasing coordination, and efficient kitchen operations. The position maintains kitchen records, prepares reports, monitors requisitions and supplies, and coordinates with the Head Chef, Sous Chef, Purchasing, and other departments to support compliance with company policies, food safety standards, and operational requirements.

Key Responsibilities

• Provide administrative and clerical support to the kitchen department and coordinate with the Head Chef and Sous Chef regarding daily operational requirements.
• Prepare, encode, organize, and maintain kitchen reports, production records, inventory sheets, requisitions, and other departmental documents.
• Monitor kitchen inventory, stock levels, ingredient usage, and supply requirements to ensure availability of necessary materials.
• Prepare and monitor purchase requisitions and coordinate with the Purchasing Department regarding orders, deliveries, and supplier concerns.
• Assist in monitoring food costs, ingredient consumption, wastage reports, and inventory variances.
• Maintain records of food deliveries and assist in verifying quantities, documentation, and completeness of received supplies.
• Monitor the proper filing and updating of recipes, production sheets, menu costing records, and kitchen standard operating procedures.
• Coordinate with Finance, Purchasing, F&B Operations, and other departments regarding kitchen documentation and administrative concerns.
• Assist in monitoring kitchen equipment maintenance requests, sanitation records, and compliance documentation.
• Prepare and submit regular administrative and inventory reports and perform other related duties as assigned by management.

Qualifications

• Graduate of a bachelor’s degree or vocational course in Hospitality Management, Culinary Arts, Office Administration, Business Administration, or a related field.
• Preferably with at least 1–2 years of experience in kitchen administration, inventory control, food service operations, or related administrative work.
• Knowledge of kitchen operations, food inventory procedures, and purchasing coordination.
• Proficient in Microsoft Excel, Word, and other basic office applications.
• Ability to prepare accurate reports, inventory records, requisitions, and other operational documents.
• Knowledge of inventory monitoring, stock control, and basic food cost computation.
• Strong organizational skills and attention to detail.
• Good communication and coordination skills when working with kitchen personnel and other departments.
• Ability to handle multiple tasks, meet deadlines, and maintain accurate and organized records.
• Willing to work flexible schedules when required and comply with company policies, food safety standards, and confidentiality requirements.

Work Location: In person