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- Is familiar with the Departmental Operations Manual.
- Provide organizational and administrative support to the Executive Chef/Executive Sous Chef and key players in the culinary team.
- Organize a variety of related documents and follow-up of tasks as requested by Executive Chef/Executive Sous Chef.
- Maintain stationery and office supplies of the kitchen department.
- Maintain complete knowledge of all F&B menus, outlets and hotel services/features.
- To work efficiently and effectively in meeting deadlines and delivering quality work
- To keep positive relations with suppliers and other external clients
- Update and maintain all the kitchen files.
- Perform duties and responsibilities in a confidential manner when applicable.
- Co-ordinates with colleagues whenever necessary regarding operational and administrative issues.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- Participates and takes notes/minutes in regular meetings and briefings as may be scheduled.
- Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
- Participates in any scheduled training and development program that may improve personal or departmental standards.
- Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
- To carry out any other reasonable duties as assigned by the Sous Chef and Chef de Cuisine.
Culinary Coordinator - Ras Al Khaimah, United Arab Emirates - Hotel Chadstone Melbourne MGallery
