Culinary Executive

The Culinary Executive reports directly to the Executive Chef.

The Culinary Executive plays a crucial role in ensuring the seamless functioning of

the culinary department through efficient administrative support. The role includes

the following but not limiting to:
1. Calendar and Schedule Management
- Coordinate appointments, meetings, and events, ensuring optimal time management and resource allocation.

2. Document Preparation and Management:

- Prepare and format documents, including menus, recipes, and culinary event materials in the Backend Bible.
- Manage documentation related to standard operating procedures, safety protocols, and regulatory compliance.

3. Ordering Platform Management:

- Utilize the designated ordering platform to place and track orders for culinary supplies, ingredients, and equipment.
- Work closely with vendors and suppliers to ensure timely deliveries and manage inventory levels effectively.
- Regularly update the ordering system with accurate product information, pricing, and availability.
- Monitor and analyze ordering patterns to optimize stock levels and minimize waste.

4. Budget Tracking and Reporting:

- Work closely with the finance department to track and manage the culinary budget.
- Generate reports on expenses, analyze financial data, and contribute to budget planning and forecasting.

5. Data Analysis and Reporting:

- Compile and analyze data related to ordering and inventory management, providing regular reports to the culinary management team.
- Identify cost-saving opportunities, negotiate favorable terms with suppliers, and contribute to overall budget management.

6. Documentation and Record-Keeping:

- Maintain accurate records of all orders, invoices, and receipts related to culinary supplies.
- Ensure compliance with organizational procurement policies and maintain a well-organized filing system for all relevant documents.

7. Vendor and Supplier Relations:

- Cultivate positive relationships with vendors and suppliers, negotiating favorable terms and resolving any issues promptly.
- Research and identify new suppliers to ensure a diverse and reliable network for culinary resources.

8. Confidentiality and Compliance:

- Uphold confidentiality with sensitive culinary information, recipes, and business strategies.
- Ensure compliance with local health and safety regulations and industry standards.

9. Event Planning and Coordination:

- Assist in the planning and execution of culinary events, including tastings, promotions, and special occasions.
- Collaborate with Branding and Marketing (BAM) team to ensure successful and well-coordinated events.

10. Technology Utilization:

- Proficiently use relevant software and platforms, including ordering systems, document management tools, and communication software.

11. Continuous Improvement:

- Proactively identify opportunities for process improvement and efficiency within the culinary administrative functions.
- Stay informed about industry trends and best practices, implementing relevant updates as needed.

12. Onboarding, Training and Support:

- Facilitate training sessions for kitchen staff on administrative processes, ordering systems, and documentation procedures.
- Assist in the onboarding of new culinary team members, providing them with the necessary information and resources.
- Provide training and support to kitchen staff on the proper use of the ordering platform.
- Address any technical issues promptly and liaise with the platform provider for troubleshooting and system updates.