Assistant to Executive Chef

Responsible for efficient and effective administrative support to the Executive Chef and the whole Kitchen department by working closely with F&B, Purchasing & Finance departments to ensure an effective, smooth and proactive operation.

DUTIES AND RESPONSIBILITIES:

• To provide full secretarial and administrative support to the Executive Chef and whole Kitchen department including but not limited to ordering, purchasing, collaborating reports & documents, designing the menus and responding on behalf of Executive Head Chef when necessary.
• To input payroll and timesheet schedules for the whole Kitchen team; input and coordinate absences as per required standards, and prepare monthly payroll accruals, including overtime and agency costs.
• To cooperate with Purchasing and Finance departments by ensuring clear communication and efficient operation with food suppliers; collate and uphold all necessary documentation and certificates required by Food Safety law.
  
• Knowledge and daily use of Harri, SAP, Seven Rooms, Open Table, Amadeus, and Alert65 systems.
• To coordinate Kitchen departmental trainings, health & safety compliance and ensure all necessary HACCP requirements are fulfilled to the highest standards.
  
• To liaise with suppliers/contractors by ensuring high standard services and products being provided to the Kitchen.
• To support the Executive Chef to manage food costs by placing the orders, managing the payment processes for suppliers and preparing various reports in regards to this and on ad hoc basis
• To keep control on essential kitchen tools stock, such as food labels, sanitizing wipes, and till rolls
  
• To collect event/booking information on a weekly basis, print all BEO packs and distribute on the boards accordingly; follow all booking amendments to the function list and update all the files accordingly
• To attend Food & Beverage and other operation meetings in the absence of the Executive Chef and Executive Sous Chef.
  
• To ensure that due diligence is taken with regards to HACCP; inputting all relevant data in Alert65 such as allergen matrixes for menus; preform annual risk assessments and monthly audits when required; manage supplier necessary certification & documentation on the Alert65 platform.
  
• Have full knowledge of food safety and its requirements; be accredited on food safety level 3