Culinary Coordinator

DUTIES AND RESPONSIBILITIES

1. Attitude

• Reflect Almas culture by providing a high quality of service to our customer by adopting a positive attitude and keeping the team spirit at the highest level.

• Greet with a smile at all times, co-employees or guests anywhere in the hotel (front or heart of the house).

• Have pride of the self, personal appearance, make up and clothing.

• Remain confidential about all matters of such nature.

• Show initiative in the daily tasks during the absence of the Executive Chef / Executive Sous Chef from the office and report on what action has been taken upon his return

1. File Administration

• Update the kitchen utensil budget

• Update and distribute the FSMS policies to all kitchen chefs

• Check and record event order / non-conformance

• Set up and maintain files according to the established system; trace files and inform the persons concerned about the due dates

• Maintain a file of all kitchen staff by kitchen and screen their movements within the department and inform the Executive Chef of the date of the staffs birthday and appraisal status.

1. Secretarial Duties

• Keep the Chefs Office organizational chart updated.

• Monitor and file annual leave form and forward a copy to Human Resources.

• Ensure updated agenda of the Executive Chef / Executive Sous Chef.

• Maintain cleanliness in the Chefs office.

• Update information about all matters related to the F&B department and the Resort.

• Perform other tasks assigned by the Outlet-Chef in Charge / Executive Sous Chef, upon Executive Chefs approval.

• Monitor supplies in the office and make requisition when needed.

• Receive and screen visitors coming to the Chefs office.

• Participates in the planning activities for the EMS through active involvement in the activities of the EMS-IC.
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  • Trainings/ Upcoming Staff Events/ HR Initiatives
    
  • Front Office VIP arrival list and occupancy report
    
  • Prepare minutes of the daily Culinary meetings and share with all Chefs in Charge (Report)
    
  • Ensures all store requisitions are signed and distributed to respective outlets
    
  • Collects all breakage reports from Stewarding and keep in file
    
  • Prepares and updates Duty Roster on daily bases
    
  • Collects duty roster from outlets/ Head Chefs
    
  • Updates Annual Leave clearing plan regularly
    
  • Checks and reply to email regularly and ensure action is taken/ reminder is sent out
    
  • Ensures all purchase orders, requests, payment requests or any document for signature by the Executive Chef are properly logged
    
  • Handles all appointment requests of suppliers and other guests
    
  • Prepares purchase requests and endorse accordingly/ cooperate with Chief Steward
    
  • Filing Documents on regular bases
    
  • Follow up on maintenance requests from all outlets/ kitchens
    
  • Update payroll sheets
    
  • Conduct training as requested/ administrative trainings/ support
    
  • Prepare training forecast and training summaries on time and collect all from the department/outlets for recording/ meet HR deadlines
    
  • Practices and role-models the Guiding Principles and the Core Values of Alma Resort
    
  • Be environmental friendly, reduce waste, recycle when possible, and reuse whenever applicable