Culinary Admin Coordinator

Be part of an iconic hospitality landmark

Ciel Dubai Marina, part of IHG Hotels & Resorts’ prestigious Vignette Collection, is set to redefine luxury as the world’s tallest hotel. The First Group’s flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.

Designed by award-winning architectural firm NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for Best International Hotel Architecture and Best Hotel Architecture Arabia. This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.

About The First Group Hospitality

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The Culinary Admin Coordinator provides administrative support to the culinary team, ensuring smooth daily operations in the kitchen department. This role involves coordinating schedules, managing inventory records, handling correspondence, and assisting in compliance with hygiene and safety standards. The ideal candidate is highly organized, detail-oriented, and capable of multitasking in a fast-paced hospitality environment.

• Assist the Executive Chef and kitchen leadership team with day-to-day administrative tasks.
• Maintain and update kitchen department files, reports, and documentation.
• Prepare and distribute internal communications, including menus, training schedules, and operational updates.
• Handle correspondence, emails, and phone calls related to the culinary department.
• Assist in tracking food and kitchen supply inventory, ensuring proper stock levels.
• Coordinate with the purchasing department for timely procurement of ingredients and supplies.
• Maintain accurate records of supplier invoices, purchase orders, and delivery schedules.
• Assist in maintaining kitchen staff schedules, leaves, and attendance records.
• Support in organizing culinary training sessions, orientations, and departmental meetings.
• Ensure proper documentation of training records and certifications for food safety compliance.
• Assist in maintaining food safety and hygiene records in accordance with HACCP and hotel policies.
• Support in preparing reports for audits and inspections.
• Ensure kitchen documentation, such as temperature logs and cleaning schedules, is up to date.
• Support the culinary team in planning and coordinating special events, banquets, and seasonal menu updates.
• Assist in compiling cost analysis and standard recipes for new menu items.
• Help in designing and distributing menu documents for various hotel outlets.

• Diploma or degree in hospitality management, business administration, or a related field.
• 1-2 years of experience in an administrative role within hospitality, F&B, or a culinary environment.
• Strong organizational and multitasking skills with attention to detail.
• Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook) and familiarity with hotel management systems (e.g., Opera, BirchStreet, or similar).
• Good communication skills, both verbal and written.
• Ability to work independently and collaborate with the culinary team.
• Knowledge of basic culinary terms, food safety, and kitchen operations is an advantage.