Kitchen Coordinator

About the role

Constance Halaveli, a luxury resort in the Maldives, is looking for an experienced and organised Kitchen Coordinator to join its culinary team. The role coordinates all aspects of kitchen operations, supports the chefs and kitchen team in delivering exceptional dining experiences, and ensures close collaboration between kitchen staff and front-of-house teams while maintaining the highest standards of food safety and quality.

Key responsibilities

• Coordinate daily kitchen operations, including staff scheduling, task allocation and workflow management
• Manage food and beverage inventory, including ordering, stock rotation and waste reduction
• Ensure strict adherence to food safety, hygiene and sanitation standards in line with local and international regulations
• Liaise between the kitchen and front-of-house teams for smooth service delivery
• Monitor food preparation quality, consistency and presentation standards
• Maintain kitchen equipment and facilities, coordinating maintenance and repairs
• Support menu planning, food costing and portion control
• Provide induction and ongoing training to kitchen staff on procedures, safety protocols and quality standards
• Implement and monitor sustainability practices, including waste management and resource conservation
• Prepare reports on kitchen performance, inventory levels and operational metrics
• Troubleshoot operational challenges and implement solutions to improve efficiency

Required profile

• Minimum 2 years' experience in kitchen operations or culinary coordination
• Proven experience in inventory management and food supply chain coordination
• Demonstrated ability to schedule and coordinate multiple kitchen staff members
• Strong communication, organisational and time management skills, with attention to detail and quality assurance
• Problem-solving ability and adaptability in a fast-paced environment
• Desirable: supervisory or team leadership experience, familiarity with food costing and budgeting, and experience in high-volume hospitality settings

Required skills

• Comprehensive knowledge of food safety, hygiene standards and HACCP principles
• Understanding of food preparation techniques and culinary practices
• Desirable: proficiency in kitchen management software or point-of-sale systems