Assists in kitchen administrative office for all clerical work and coordinates with all concerned to achieve the departmental objectives and work.

• Types all reports, memos, letters, forms, correspondence and others as requested by the Executive Chef.
• Checks different kitchen sections and prepares daily absences, tardiness and overtime reports against the record of the time keeper and duty schedule.
• Checks for messages, mails and memos, and distributes the same to personnel concerned.
• Gives out supplies and material to kitchen personnel as requested. Receives ordered supplies by each section and passes to Executive Chef or other supervisors.
• Checks and liaisons with the Banquet Department on any change of persons or locations.
• Follows up some personal requests such as reimbursement of salary deduction, overtime report an others.
• Informs the Chef of personal issues of kitchen staff unusual events personal conflict, or accidents.
• Keeps the office always clean and tidy.
• Checks with different departments the progress of the work orders.
• Complies with the policies and procedures.
• Performs any other duties as required by the Chef.
• To be responsible for items transferred including any addition all times.
• To be familiar with the emergency procedure of the hotel.
• Fill in all recipe cards to cost system
• Ensure that the job assigned has been effectively completed on the timely basis and according to the hotel's expectation.
• Recommends corrective actions for unfavorable variances in job standards and budget commitment.
• Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business.
• Establishes two-way communication within and related departments.
• Communicates effectively with guests, subordinates, immediate supervisors and other section heads.
• Attends briefing and departmental meetings or as assigned by supervisor.
• Manages time effectively by meeting deadlines on time.
• Administers personnel action on leaves & overtime requests, disciplinary actions and commendation as assigned by supervisor.
• Identifies and solves problems in a professional manner.
• Assists others to ensure the operation is run smoothly and effectively.

• Minimum 1-2 years in similar positions with related experience in luxury hotels and organizations.
• Excellent English literate in both oral and written communication.
• Excellent organization skill and control.
• Demonstrate ability to well co-ordinate, communicate and influence the team members.
• Able to work independently on tasks and special projects.
• Resistance to positive pressure with flexibility and adaptability.