Overall responsible of organizing & maintaining administrative duties of the kitchen office.
Responsible of scheduling all staff, formulating yearly vacation plan, maintaining daily / monthly attendance & overtime calculations.
Maintaining the attendance for the management team.
Close coordination with other departments and foster effective communication & flow of information.
Comprehensive understanding of the resorts policies and procedures. Relating to – fire / emergencies evacuation / Health & safety / staff disciplinary procedures / first aid / security.
Filing & tracking of correspondence - internal & external.
Filing & updating of catalogues for kitchen equipment and prices.
Labeling and storing of samples.
Monitoring price fluctuations on equipment orders and preparing variance reports.
Formulation of equipment orders.
Performs other duties as may be assigned by the Executive Chef.