Culinary Secretary - Thư ký Bộ phận Ẩm thực

2. Answers the telephone and handles the call according to Hotel standards.

3. Handle guest inquiries and requests and ensure that these are passed on to the appropriate individuals for proper action.

4. Handles incoming calls from within and outside calls and makes appointments as directed.

5. Ensures that the Head of Department are advised of any urgent or pressing matters.

6. Liaises with other Culinary Service staff and section heads to ensure information is passed on in a timely and accurate manner.

7. Distribute all Culinary Service mail, correspondence and memos in an accurate and timely manner.

8. Raises storeroom requisitions and collect items from the store.

9. Maintains and updates records, and updates the Culinary Service general information board as directed.

10. Ensures that the office is maintained in a clean and tidy fashion.

11. Assists in the preparation and submission of departmental reports on time as directed.

12. Prepare files, reports, correspondence and other relevant business documentation.

13. Supervise the each kitchen, to ensure each chef has been got the training about sanitation and safety knowledge

14. Performs other duties that may be directed or requested by the Executive Chef and F&B Manager.