• Is familiar with the Departmental Operations Manual.
• Provide organizational and administrative support to the Executive Chef/Executive Sous Chef and key players in the culinary team.
• Organize a variety of related documents and follow-up of tasks as requested by Executive Chef/Executive Sous Chef.
• Maintain stationery and office supplies of the kitchen department.
• Maintain complete knowledge of all F&B menus, outlets and hotel services/features.
• To work efficiently and effectively in meeting deadlines and delivering quality work
• To keep positive relations with suppliers and other external clients
• Update and maintain all the kitchen files.
• Perform duties and responsibilities in a confidential manner when applicable.
• Co-ordinates with colleagues whenever necessary regarding operational and administrative issues.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Participates and takes notes/minutes in regular meetings and briefings as may be scheduled.
• Understands and abides by all safety rules, emergency procedures and fire prevention regulations.

• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
• To carry out any other reasonable duties as assigned by the Sous Chef and Chef de Cuisine.

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