FOOD TECHNOLOGIST / KITCHEN COORDINATOR at Indigo Developers in Lahore

KEY RESPONSIBILITIES:

• Coordinate daily kitchen operations across all food production sections.
• Work closely with the Executive Chef, Sous Chefs, and kitchen supervisors.
• Monitor food quality, taste, freshness, portion sizes, and presentation.
• Ensure compliance with standardized recipes and food production procedures.
• Monitor daily food wastage and prepare wastage control reports.
• Identify causes of food spoilage, overproduction, and excessive ingredient usage.
• Implement measures to reduce wastage and control food costs.
• Prepare and update daily production sheets, preparation lists, and kitchen requisitions.
• Maintain kitchen data, operational records, quality reports, and documentation.
• Prepare and update kitchen staff duty rosters in coordination with the Executive Chef.
• Monitor kitchen staff attendance, shifts, and manpower requirements.
• Coordinate with HR regarding staffing shortages and manpower planning.
• Monitor food storage, expiry dates, labeling, and stock rotation using FIFO/FEFO.
• Coordinate with Stores and Purchase for ingredient availability and timely procurement.
• Check raw materials and finished food products against quality standards.
• Ensure compliance with food safety, hygiene, sanitation, and temperature-control standards.
• Maintain food safety records and support internal inspections and audits.
• Monitor ingredient consumption, portion control, and production requirements.
• Coordinate kitchen equipment maintenance and resolve daily operational issues.
• Prepare daily, weekly, and monthly reports on food quality, wastage, production, and consumption.
• Implement kitchen SOPs, checklists, and corrective actions.
• Identify operational problems and coordinate solutions with relevant departments.
• Support continuous improvement in kitchen efficiency, food quality, and cost control.

REQUIREMENTS:

• Bachelor’s degree in Food Technology, Food Science, Hospitality Management, or a relevant field.
• 5-7 years of relevant experience in a hotel kitchen, food production, or kitchen coordination role.
• Strong knowledge of food quality control, food safety, hygiene, and production standards.
• Practical understanding of kitchen operations and food preparation processes.
• Experience in food wastage monitoring, portion control, and food cost management.
• Knowledge of kitchen documentation, production sheets, requisitions, and reporting.
• Experience in staff roster coordination, attendance monitoring, and manpower planning.
• Understanding of inventory control, FIFO/FEFO, and food storage standards.
• Proficiency in MS Excel and operational data management.
• Strong coordination skills with Chefs, Stores, Purchase, HR, and Accounts.
• Excellent organizational, analytical, and problem-solving abilities.
• Hotel or hospitality industry experience is strongly preferred.

Work Location: In person