Culinary Admin/ Thư ký bộ phận Bếp

1. Maintain general filing systems;
2. Answer incoming telephone calls and either transfer, redirect or take a message;
3. Prepare files, reports, correspondence and other relevant business documentation;
4. Handle general enquiries;
5. Arrange appointments and meetings;
6. Take dictation of correspondence as required;
7. Open and sort mail;
8. Maintain confidentiality at all times on all matters;
9. Demonstrate essential overall knowledge of the organization;
10. Understand the responsibilities of other units and departments and co-operate with them;
11. Access and use work processing computer packages and keep up to date with enhancements to latest upgrades;
12. Coordinate with sanitation and anti-epidemic stations and hotel;
13. Assist with executive chef for daily inspection and sanitation management tasks to ensure the area of F&B match the standard;
14. Manage the health certification of all hotel employees;
15. Provide and prepare the form, receipt and other materials according to anti-epidemic stations request;
16. Supervise the each kitchen, to ensure each chef has been got the training about sanitation and safety knowledge.