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Open nowPosted 28 days ago

Kitchen Coordinator

AccorHotel5,600 open roles

Where
Kuredhivaru Resort & Spa, Noonu Atoll, Maldives
Work mode
On site
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Your applicationOpen nowKitchen CoordinatorAccorHotel · Kuredhivaru Resort & Spa, Noonu Atoll, Maldives

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on AccorHotel's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market. AccorHotel postings stay open a median of 13 days.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 58.1%60 days
This job: posted 28 days ago

AccorHotel median: 13 days open

The posting

Company Description

Kuredhivaru Resort and Spa is a tropical oasis nestled in the Noonu atoll within 45 minutes seaplane journey from Male International Airport.

The live and colorful house reef, the white sand beach and picture-perfect scenes make the resort as an ultimate beach holiday destination for both thrill seekers and leisure lovers.

Each of our 105 villas boast a private pool, cozy terrace and direct access to the ocean. The contemporary and eco-friendly design of the villas offer our guests a comfortable accommodation and laid-back resort experience.

Job Description

  • Provide daily administrative and operational coordination support to the Executive Chef, Executive Sous Chef and Kitchen management team.
  • Maintain departmental calendars, schedules, meetings, training activities, deadlines, vacation plans, travel arrangements, records and filing systems.
  • Prepare meeting agendas and minutes, presentations, reports, attendance sheets, action trackers, spreadsheets and other Kitchen documentation.
  • Coordinate and follow up on Kitchen team recruitment, onboarding, attendance, leave, training and other staff-related requirements with Talent & Culture.
  • Liaise with Food & Beverage, Talent & Culture, Finance, Purchasing, Stewarding, Engineering and other departments to support smooth Kitchen operations.
  • Coordinate purchase requests, requisitions, pending orders, deliveries, invoices and other procurement requirements.
  • Support the coordination of special events and functions, guest food requests, dietary requirements, celebration cakes, special menus, food labels and other Kitchen materials.
  • Coordinate Kitchen equipment maintenance and repair requirements with Stewarding and Engineering.
  • Maintain and update menus, food labels, recipe documents, departmental communications and relevant information in hotel systems.
  • Coordinate HACCP meetings and maintain accurate food safety, hygiene, training, audit, inspection and compliance documentation.
  • Maintain accurate records relating to Kitchen activities, purchasing, stock requirements, food transfers, training, meetings and other operational requirements.
  • Ensure Kitchen forms, checklists, reports and records are accurate, properly completed, filed and readily available when required.
  • Maintain professional communication across departments and handle confidential employee, departmental and business information with discretion.
  • Follow resort policies, food safety, hygiene and workplace safety procedures, and perform other duties assigned by Kitchen management.

Qualifications

  • Minimum 1–2 years of experience as a Kitchen Coordinator, Culinary Coordinator, Kitchen Administrator, or similar administrative role, preferably within a luxury international hotel or resort environment.
  • Diploma or relevant qualification in Hospitality Management, Business Administration, Culinary Administration, or a related field would be an advantage.
  • Strong administrative and organizational skills, with the ability to manage kitchen documentation, reports, records, correspondence, schedules, and departmental filing accurately.
  • Proficient in Microsoft Office applications, particularly Word, Excel, PowerPoint, and Outlook, with good computer and data-entry skills.
  • Excellent written and verbal communication skills, with the ability to coordinate effectively with the culinary team, other departments, suppliers, and external parties.
  • Good understanding of culinary operations, food hygiene, HACCP, health and safety standards, and general kitchen terminology and procedures.
  • Proactive, well-organized, and team-oriented, with a professional attitude, confidentiality, and the ability to support the Executive Chef and culinary leadership team with day-to-day administrative requirements.

Additional Information

  • Competitive tax-free remuneration package
  • Monthly service charge distribution
  • Comprehensive medical insurance coverage
  • Annual vacation leave with a company-provided return flight ticket as per company policy
  • Accommodation, meals, uniforms, and exclusive employee benefits
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