Job ResponsibilityDUTIES & RESPONSIBILITIES
1. Responsible for rendering secretarial services for the kitchen and services including the typing and filling of the reports and correspondence.
2. Creates reports, forms and correspondence for the f&b , maintains good filling system.
3. Opens, reads, sorts and records incoming departmental mail; records and routes all outgoing correspondence.
4. Checks different kitchen sections and records daily absences, tardiness and overtime in the reports, coordination time schedules with the timekeeper.
5. Requests office supplies and controls the stocks.
6. Schedules and set-up appointments for Executive Chef and his/ her assistant.
7. Create and distributes menus prepared by the Executive Chef and his/ her assistant.
8. Informs Executive Chef or his/ her assistant regarding changes in Function Orders.
9. Informs Executive Chef and/ or his/ her assistant problems of kitchen staff and keeps a record of kitchen staff, inclusive of personal data and promotional or transfer papers.
10. Ensures the cleanliness and tidiness of the Executive Chef's Office.
11. Follow up work with different departments.
12. Maintains bulletin boards used by the kitchen.
13. distributes and posts Function Orders to all concerned.
14. Coordinating, distributing, recording, filing and updating all F&B outlet maintenance defect list.
Job RequirementsJob Benifits
