culinary admin / Thư ký bp. bếp

Type reports, memos and correspondences including those of confidential nature for the operations and administrative functions and maintain files accordingly.
Liaise with all other outlets (including F&B Admin, Finance, Purchasing, Front Office etc. for and on behalf of the Executive Chef).
Liaise with the concerned parties.
Receive and screen office calls and visitors, schedule and set up appointments.
Keep the Executive Chef informed of VIPs, groups and other guest arrivals, hotel events and of other matters, which concerns him/her.
Dispatches and shares information as and when required with all culinary departments about guests preferences.
See to the cleanliness and maintenance of equipment in the Chef office.
When and if necessary, handles all reservation for outlets and acts as central reservation desks. This includes also group reservations.
Liaise with Culinary related suppliers.
Assists the Culinary outlet team in peak and idle times when and if required.
Works with Chefs, HR and Managers to ensure proper and on time submission and approval of all attendance reports, leave forms (annual, sick, etc ) for the payroll system as well as performance appraisal for the whole Kitchen Team.
Recycles where ever possible and enforces cost saving measures in the administrative office.
Keep the waste factor in the hotel at a minimal level.
Aware of and adhere to the Fire, Life and Safety standards of the hotel and ensuring to report any risks to Management.
Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
Initiate action to correct hazardous situation and notify supervisors of potential dangers.
Log security incidents and accidents in accordance with hotel's requirements.
Always show a positive attitude
Recognize regular guests and their preferences
WOW guests as often as possible
Observe daily conditions of all physical facilities and equipment in the administrative office as well as kitchen
Makes recommendations for corrections and improvements as needed
Preparation of Purchase requests and follow up with supplier for the date of arrival.
To maintain professional confidentiality and never disclose company secrets.
Interprets between local and foreign chef