TASKS OVERVIEWING
The Kitchen Secretary provides high- level administrative support to the Culinary Department. This role acts as the central communication hub between the kitchen, the purchasing department, HR, and other resort outlets. The primary goal is to handle all paperwork, record- keeping, and coordination tasks to allow the culinary leadership team to focus on food quality and kitchen operations.
TASKS CLARIFYING
Administrative & Coordination:
• Communication: Handle internal and external correspondence, phone calls, and emails on behalf of the Executive Chef.
• Provides translation and interpretation services.
• Meeting Support: Schedule kitchen briefings and department meetings; take minutes and distribute them to relevant stakeholders.
• Carry out notes, statistical tables, prepare reports- presentations... as required.
• Documentation: Manage and file all kitchen- related documents including recipes, standard operating procedures (SOPs), and hygiene records.
• HR Administration: Assist with departmental duty rosters, timekeeping, and monthly payroll attendance. Maintain accurate records of leave requests, annual leave balances, and lieu days for all kitchen staff.
Logistics & Inventory:
• Consolidate and process purchase requisitions for all necessary food ingredients, kitchen equipment, and operating tools based on the Executive Chef’s requirements; follow up with the Purchasing department to ensure timely delivery.
• Cost Control: Assist the Chef in tracking food costs.
Compliance & HR:
• Coordinate with Executive Chef and related positions to plan employee training, propose to organize department employee engagement activities.
• Perform other tasks as assigned by superiors.
• Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations.
• Training Records: Keep track of staff training hours and certifications (Safety, First Aid, Culinary skills).
• Food Safety: Maintain organized logs for food safety audits, temperature checks.
• Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance.
