Do you have an appetite for all things Food & Beverage? Are you as keen as mustard where service is concerned, whilst ensuring back of house is in order - whether it be a plate full of numbers, setting a rota or laying the table for a successful team. Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience!
Our Food & Beverage Service Team are sophisticated hosts with an instinctive ability to anticipate guests’ needs by being in the right place at the right time and delivering a hospitality experience that goes above and beyond - creating memorable moments for our guests.
As Kitchen Coordinator, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do!
Interested then why not say Yes I Can! as we are looking for passionate people just like you!
Key Responsibilities of the Kitchen Coordinator:
Purchasing Management: Organize and oversee the purchasing flow for all kitchen outlets. · Place orders, monitor inventory levels, and liaise with the purchasing department to ensure timely deliveries. 1. Recipe Management: · Collaborate with the Head Chefs to create and update recipes. · Ensure that all recipes are standardized and accurately documented. 2. Standard Operating Procedures (SOP): · Work alongside the Executive Chef to develop and implement all SOP. · Ensure adherence to established procedures in food preparation and kitchen operations. 3. HACCP Documentation: · Organize and provide HACCP documentation to all kitchen outlets. · Maintain and update HACCP records, ensuring compliance with food safety regulations. 4. Scheduling: · Collaborate with Head Chefs to create the weekly kitchen staff schedule. · Submit the schedule to the Executive Chef for approval. 5. Work Hour Management: · Enter kitchen department working hours into the Minidata program. · Ensure accurate recording of staff hours and breaks. 6. Inventory Management: · Conduct regular inventory checks in coordination with Head Chefs. · Provide inventory results to the Food Cost Controller for cost analysis. 7. Documentation Flow: · Manage documentation flow, including vacation requests, staff approvals, and new staff requisitions. · Ensure all required paperwork is complete and up-to-date. Additional Key Focus Areas: · Guest Feedback: Actively solicit and respond to guest feedback regarding food quality and dining experiences, implementing improvements where necessary. · Innovation: Stay updated on culinary trends and innovations, suggesting and implementing creative ideas to enhance the dining experience. · Communication: Maintain open and effective communication channels with the Executive Chef, Head Chefs, kitchen staff, and other relevant departments, addressing any concerns or issues promptly and professionally. · Cost Control: Collaborate with the Food Cost Controller to monitor and control kitchen-related expenses, identifying cost-saving opportunities without compromising quality. · Staff Training and Development: Assist in the training and onboarding of new kitchen staff and coordinate ongoing training sessions to enhance culinary skills and knowledge. · Waste Management: Implement strategies to reduce food waste, such as portion control, proper storage, and efficient ingredient usage. Regularly track and report on waste reduction efforts. |
Do you have an appetite for all things Food & Beverage? Are you as keen as mustard where service is concerned, whilst ensuring back of house is in order - whether it be a plate full of numbers, setting a rota or laying the table for a successful team. Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience!
Our Food & Beverage Service Team are sophisticated hosts with an instinctive ability to anticipate guests’ needs by being in the right place at the right time and delivering a hospitality experience that goes above and beyond - creating memorable moments for our guests.
As Kitchen Coordinator, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do!
Interested then why not say Yes I Can! as we are looking for passionate people just like you!
Key Responsibilities of the Kitchen Coordinator:
Purchasing Management: Organize and oversee the purchasing flow for all kitchen outlets. · Place orders, monitor inventory levels, and liaise with the purchasing department to ensure timely deliveries. 1. Recipe Management: · Collaborate with the Head Chefs to create and update recipes. · Ensure that all recipes are standardized and accurately documented. 2. Standard Operating Procedures (SOP): · Work alongside the Executive Chef to develop and implement all SOP. · Ensure adherence to established procedures in food preparation and kitchen operations. 3. HACCP Documentation: · Organize and provide HACCP documentation to all kitchen outlets. · Maintain and update HACCP records, ensuring compliance with food safety regulations. 4. Scheduling: · Collaborate with Head Chefs to create the weekly kitchen staff schedule. · Submit the schedule to the Executive Chef for approval. 5. Work Hour Management: · Enter kitchen department working hours into the Minidata program. · Ensure accurate recording of staff hours and breaks. 6. Inventory Management: · Conduct regular inventory checks in coordination with Head Chefs. · Provide inventory results to the Food Cost Controller for cost analysis. 7. Documentation Flow: · Manage documentation flow, including vacation requests, staff approvals, and new staff requisitions. · Ensure all required paperwork is complete and up-to-date. Additional Key Focus Areas: · Guest Feedback: Actively solicit and respond to guest feedback regarding food quality and dining experiences, implementing improvements where necessary. · Innovation: Stay updated on culinary trends and innovations, suggesting and implementing creative ideas to enhance the dining experience. · Communication: Maintain open and effective communication channels with the Executive Chef, Head Chefs, kitchen staff, and other relevant departments, addressing any concerns or issues promptly and professionally. · Cost Control: Collaborate with the Food Cost Controller to monitor and control kitchen-related expenses, identifying cost-saving opportunities without compromising quality. · Staff Training and Development: Assist in the training and onboarding of new kitchen staff and coordinate ongoing training sessions to enhance culinary skills and knowledge. · Waste Management: Implement strategies to reduce food waste, such as portion control, proper storage, and efficient ingredient usage. Regularly track and report on waste reduction efforts. |