Kitchen Coordinator

Your day to day

Provide Administrative and supportive service to the F&B Department. Promotes the desired work culture around “Our Winning Ways”. FINANCIAL RETURNS

• Process support work related material to F&B Department.

• Prepares the daily, weekly and month end food transfers for cost control. PEOPLE

• Understand the responsibilities of other units and departments and co-operate with them

• Handles and prepares disciplinary action to staff upon request of Sous Chef concerned.

• Prepares and monitors the Duty Roster of all Chefs.

• Compose company correspondence, letters, reports, certifications and answers e-mails as directed by the Executive Chef.

• Assess, analyse, distribute and file the daily flow of information to and from the Chef’s office.

• Manages the diary of the Executive Chef in the most effective way. GUEST EXPERIENCE Initiate programs which foster good work relations such as social club and consultative committees RESPONSIBLE BUSINESS

• Prepare files, reports, correspondence and other relevant business documentation • Handle general enquiries

• Arrange appointments and meetings

• Take dictation of correspondence as required

• Maintain confidentiality at all times on all matters

• Demonstrate essential overall knowledge of the organization

• Access and use work processing computer packages and keep up to date with enhancements to latest upgrades

• Familiarize yourself with the IHG and Training Standards, localizing where necessary

• Assist in developing work practices that are in line with health and safety policies

• Supports and Maintains and updates files on employee records, legal documents and other Personnel matters, efficiently and confidentiality

• Check the pigeon box at least twice a day, for messages, mails and faxes.

• Follow up memos issued, work and repair orders.

• Completes administrative functions as detailed by the Executive Chef.

• Attend and partake in the daily Kitchen briefing. • Handle daily flow of incoming and outgoing telephone calls and messages.

• Performs any other reasonable duties as required by the Executive Chef from time to time.

• Maintains an effective and updated set up of the kitchen filing system.

• Ensure high standards of tidiness in the Chef’s office. Orders office equipment/ supplies

• Works with Training Manager or designate to Co-ordinate training such as:

• First Aid Courses, H&S, Workplace Rehabilitation courses.

• Issue invitations to attend internal and external programs

• Maintain records of training attendance • Implement Orientation

• Promote and facilitate cross training, job rotation, and multi skilling

• Conduct training for line Associates • Conduct departmental skills audits

What we need from you

At least 2 years of hotel experience in the same capacity Good communication skills Proficiency in Windows operating systems Team Player / Personable and Presentable Positive and Enthusiastic attitude