|Employment Type:||Full Time|
|No. Of Vacancies:||1|
|About The Role|
The Culinary Coordinator is as an energetic person, able to work in busy environment and source information from managers, colleagues, guests and the organization suppliers. This administrative assistant will manage and organize all requirements of coordination to the highest standards and in accordance to the standard operating procedures as implemented by the Director of Culinary. The Culinary Coordinator is responsible for the day-to-day administrative duties of the whole culinary department including all recording, scheduling, filling, corresponding, communicating, and informing task.
Key Duties and Responsibilities
To ensure that the quality levels of administrative duty is always maintained at its highest level
Collect project information, create trackers and follow up with periodical update.
To attend the culinary related meetings, and track progress accordingly.
Taking notes and creating minutes, create follow up list and maintain track on due dates.
Maintaining a good filing system and comply with all confidentiality requirement in accordance with the company’s policy.
Maintain a positive mood throughout the Team.
Maintain property’s menus updated at all times.
Update and maintain the culinary annual promotion planner with relevant information.
Update and maintain the culinary organization chart with relevant information.
Ordering and keeping stocks of stationary for the culinary team.
To raise Purchase Requisitions and assist to facilitate Purchase Orders when required.
To assist in the process of recruiting new employees for the respective kitchens by updating and disseminating the relevant information.
To maintain the highest levels of personal hygiene and grooming at all times, as per standard.
Adhere to the telephone etiquette standards when communicating with guests, colleagues and suppliers.
To ensure that all tasks assigned by superiors are completed, in a timely manner
To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.
To ensure that a safe, hygienically fit working environment is maintained always and reports any concerns or faults immediately to the immediate supervisor
To understand and apply the resort’s Policies & Procedures, including during emergency situations.
To attend all relevant trainings carried out by Learning and Development.
Organize and conduct trainings of kitchen management system for the culinary team.
To demonstrate knowledge and interest in goals, and objectives for the culinary department
To ensure that Annual Leave / Public Holidays and Lieu days are depleted within the calendar year
Maintain, update, and understand the schedule of the Director of Culinary.
To perform any additional or special duties, as directed by the Director of Culinary.
Skills, Experience & Educational Requirements
3 years’ experience in previous administrational/ clerical role is required.
Kitchen or restaurant experience is an advantage.
Well organized, flexible, attention to detail and enjoy the administrative challenges of supporting the Kitchen environment.
Excellent written and oral communication skills in English
Ability to work independently and as a team.
Knowledge of general office machines and telephone system
Excellent calendar management skills, including the coordination of complex executive meetings
Experience in MS Office, including Word, Excel, PowerPoint and Outlook
The ability to interact with colleagues (at all levels) in a fast-paced environment, sometimes under pressure, remaining proactive, resourceful and efficient, with a high level of professionalism and confidentiality