Kitchen Coordinator – Duties and Responsibilities

Indian Restaurant / Indian Cuisine Operations A Kitchen Coordinator is responsible for coordinating daily kitchen operations, ensuring food quality, maintaining hygiene standards, managing preparation and inventory, and making sure orders are prepared accurately and served on time.

1. Daily Kitchen Operations

- Coordinate daily activities between chefs, cooks, kitchen helpers and dishwashers.
- Assign daily duties and responsibilities to kitchen staff.
- Ensure all kitchen stations are ready before opening.
- Monitor kitchen workflow during lunch, dinner and peak hours.
- Coordinate communication between kitchen staff and front-of-house servers.
- Ensure all orders are prepared and dispatched on time.
- Manage staff breaks without affecting kitchen operations.

1. Indian Food Preparation and Coordination

- Supervise preparation of Indian curries, gravies, sauces and marinades.
- Ensure proper preparation of:
- Butter chicken gravy
- Tikka masala gravy
- Korma and curry sauces
- Dal makhani and other lentil dishes
- Biryani rice and other rice preparations
- Tandoori marinades and kebabs
- Paneer and vegetable preparations
- Chutneys, raita and salad
- Ensure proper cutting, chopping, marination and portioning.
- Check preparation quantities according to daily sales requirements.
- Maintain consistency in taste, spice levels, texture and presentation.
- Ensure vegetarian and non-vegetarian food are handled separately.

1. Food Quality Control

- Check food quality before serving or packing.
- Ensure correct portion sizes and recipes are followed.
- Monitor food temperature and freshness.
- Check that gravies, rice, naan, tandoori items and appetizers meet restaurant standards.
- Ensure food is not overcooked, undercooked or improperly stored.
- Report any quality issues to the kitchen manager.

1. Inventory and Stock Management

- Check daily kitchen inventory.
- Monitor stock of vegetables, meat, chicken, seafood, dairy, spices and dry goods.
- Maintain minimum stock levels for essential ingredients.
- Prepare daily and weekly ordering requirements.
- Check received goods against invoices and quantities.
- Monitor expiry dates and implement FIFO (First In, First Out).
- Minimize food wastage and unnecessary preparation.

1. Hygiene, Cleaning and Food Safety

- Ensure all kitchen staff follow food safety and hygiene regulations.
- Maintain cleanliness of kitchen floors, counters,



cooking equipment and preparation areas.
- Ensure proper sanitization of workstations and equipment.
- Make sure staff wear clean uniforms, aprons, gloves and hairnets where required.
- Ensure proper handwashing practices.
- Check that raw chicken, meat, seafood and vegetables are stored separately.
- Maintain proper refrigerator and freezer temperatures.
- Ensure food is stored in covered and labelled containers.
- Follow proper procedures for allergen prevention and cross-contamination.
- Ensure cleaning chemicals are stored away from food and food-contact surfaces.

1. Order Management and Coordination

- Monitor incoming orders from dine-in, takeout and Uber Eats.
- Coordinate with chefs to ensure orders are prepared according to tickets.
- Check every order for correct items, quantities and special instructions.
- Ensure biryani, curries, naan, appetizers and accompaniments are included.
- Double-check all takeout and delivery orders before handing them to the front counter or delivery driver.
- Coordinate large catering and bulk orders separately.
- Communicate delays or missing ingredients to management and front staff.
- Ensure BOGO and promotional orders are packed correctly.

1. Staff Management and Training

- Train recent kitchen employees on Indian food preparation and restaurant procedures.
- Guide kitchen helpers on cutting, chopping, cleaning and food preparation.
- Ensure chefs follow standard recipes and portion sizes.
- Monitor employee attendance, punctuality and performance.
- Maintain proper communication and teamwork.
- Report staff shortages and scheduling requirements to management.
- Ensure employees follow kitchen rules and responsibilities.

1. Kitchen Equipment and Maintenance

- Ensure cooking equipment is clean and working properly.
- Monitor gas ranges, tandoor ovens, fryers, refrigerators and freezers.
- Check dishwashing machines and cleaning equipment.
- Report equipment breakdowns immediately.
- Ensure all equipment is switched off safely after closing.




- Maintain proper cleaning and maintenance schedules.

1. Opening and Closing Responsibilities

Opening duties
- Check kitchen cleanliness and readiness.
- Check refrigerators, freezers and food temperatures.
- Verify daily preparation and ingredient availability.
- Ensure gravies, sauces, marinades and vegetables are ready.
- Assign stations and responsibilities to kitchen staff.
- Ensure all equipment is ready for service.

Closing duties
- Ensure all food is properly covered, labelled and stored.
- Discard expired or unsafe food.
- Clean and sanitize all workstations.
- Clean cooking equipment, floors and kitchen surfaces.
- Wash and organize utensils, trays and containers.
- Turn off equipment, gas and lights as per closing procedures.
- Complete closing checklist and report any issues.

1. Reporting to Management

- Report daily stock shortages.
- Inform management about food wastage.
- Report employee attendance and performance issues.
- Maintain preparation and cleaning checklists.
- Report customer complaints related to food quality.
- Provide updates about kitchen operations and maintenance.
- Suggest improvements to reduce food costs and improve efficiency.

Key Performance Expectations

Responsibility

Expected standard

Food quality

Consistent taste and presentation

Order accuracy

Every order checked before handover

Food preparation

Prepared according to daily requirements

Hygiene

Clean and sanitized kitchen

Inventory

Proper stock control and FIFO

Food wastage

Minimum unnecessary wastage

Staff coordination

Smooth kitchen operations

Food safety

Proper storage and temperature control

Time management

Orders prepared on time

Important Expectations from a Kitchen Coordinator A kitchen coordinator must take ownership of the entire kitchen operation, not just food preparation. The person should ensure that chefs, kitchen helpers and dishwashers work together efficiently.

The main objective is to ensure:

- Right food.
- Right quantity.
- Right quality.
- Right preparation.
- Right timing.
- Proper hygiene and food safety.
- No missing items in customer orders.
- This can be used as a formal Kitchen Coordinator for your Indian restaurant group, for employee hiring, training and performance evaluation.

Pay: $17.95-$19.00 per hour Expected hours: 44.0 per week

Benefits

- Flexible schedule
- On-site parking

Work Location: In person

📌 Kitchen Coordinator (Ottawa)
🏢 masakali group of restaurants
📍 Ottawa