Qualifications

• Good interpersonal skills and self-confident
  
• Guest oriented and service minded, with attention to quality
  
• Dynamic
  
• Good presentation Skills
  
• Able to adapt to changing situations and solve problems creatively.
  
• Strong interpersonal skills: ability to work with diverse group.
  
• Diploma and previous experience trained in the kitchen or procurement is as asset.
  
• Extensive knowledge on Microsoft Office and other computer skills.
  
• Ability to work independently, with minimum supervision and to work as a member of a team.
  
• Must possess strong communication skills and organization skills.
  
• Ability to handle multiple tasks and an organized person.
  
• Ability to work flexible work schedule.
  
• Valid First Aid Certification
  
• Valid Food Safety Certification
  

Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Provide general administrative support to the culinary department
  
• Assist with preparation of department reports and presentations
  
• Coordination with Procurement and vendors on store supplies and placing orders where necessary
  
• Ensure that the department’s processes are in line with company requirements
  
• Assist the Meeting and Events team in Banquet operations
  
• Maintain the office on a day-to-day basis. Scheduling meetings, making travel plans, arranging conferences, facilitating internal and external communications, preparing correspondence and reports, and maintaining data, records and files.
  
• Maintain office supplies, stationery, forms, keys, tools and facilities equipment
  
• Maintains attendance records, assists in payroll support activities, and provides administrative support for performance reviews.
  
• Ensure all kitchen areas, equipment, and utensils are cleaned and sanitized according to food safety standards.
  
• Monitor daily cleaning schedules and sanitation checklists.
  
• Monitor proper food handling, storage, and preparation practices.
  
• Maintain temperature logs for refrigerators, freezers, and cooked foods.
  
• Train kitchen staff on hygiene standards, personal cleanliness, and safe food handling.
  
• Conduct regular refresher training and hygiene awareness programs.
  
• Prepare for health department inspections and audits.