- Keep the Executive Chef informed of VIPs, groups and other guest arrivals, hotel events and of other matters which concerns him/her.
- Type reports, memos and correspondences including those of confidential nature for the operations and administrative functions and maintain files accordingly.
- Dispatches and shares information as and when required with all culinary departments about guests preferences.
- Receive and screen office calls and visitors, schedule and set up appointments.
- Liaise with all other outlets (including F&B Admin, accounting, purchasing, front office etc) for and on behalf of the Executive Chef).
- See to the cleanliness and maintenance of equipment in the Chef office.
- the same. Liaise with the concerned parties.
- 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 such as:
- Log security incidents and accidents in accordance with hotel’s requirements.
- Recognize regular guests and their preferences
- Is fully aware of “Staff Handbook “content.
- Other ad- hoc duties- unexpected moments when we have to pull together to get a task done
- May assist with other duties as assigned by management
- Keep the waste factor in the hotel at a minimal level.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
- Initiate action to correct hazardous situation and notify supervisors of potential dangers.
- Always show a positive attitude
- Preparation of Purchase requests and follow up with supplier for the date of arrival.
- 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.
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Observe daily conditions of all physical facilities and equipment in the administrative office as well as kitchens
- Interprets between local and foreign chef
- Makes recommendations for corrections and improvements as needed
- WOW guests as often as possible
- Liaise with Culinary related suppliers.
- Translate & proofread menu & other documents bilingually when required
- Aware of and adhere to the Fire, Life and Safety standards of the hotel and ensuring to report any risks to Management.
- Is familiar with the Local Labor Law.
- To maintain professional confidentiality and never disclose company secrets.
- Recycles where ever possible and enforces cost saving measures in the administrative office.
- Maintain the strictest confidentiality at all times on all matters
- Assists the Culinary outlet team in peak and idle times when and if required.
* Benefits:
- Home Leave allowance
- Service charge
- Bao Viet Health insurance for personal and family
- Competitive salary
- Relocation assistance
- 24/7 Accident Insurance
- Rest & Relaxation Allowance as per 3 months: 2 million
- Housing, uniform, meal, and transportation are provided by the resort
- Repatriation allowance
- Social Insurance as law
