Culinary Administrator

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, accounting, purchasing, front office etc.) for and on behalf of the Executive Chef.
Answer and place telephone calls and arrange itineraries for the Executive Chef and remind him of the same. 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.
When and if necessary, handles all reservation for outlets and acts as central reservation desks. This includes also group reservations.
Performs other duties as may be required by the Executive Chef
Works with Executive, Human Resource Manager and Culinary 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 Culinary Team.
Recycles wherever possible and enforces cost saving measures in the administrative office.
Initiate action to correct hazardous situation and notify supervisors of potential dangers.
Log security incidents and accidents in accordance with hotel's requirements.
Preparation of Purchase requests and follow up with supplier for the date of arrival.
Translate & proofread menu & other documents bilingually when required
Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
Perform any other duties that may be assigned by the management from time to time.