Administrative Assistant To Complex Director Of Culinary

• To provide strong and efficient administrative support to EAM- Kitchen and the Kitchen Division

Essential duties and responsibilities – (Key activities)

Administration

• Assists to ensure that culinary activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.

• Assists in the preparation and updates of individual departmental operations manuals.

• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

Guest Satisfaction

• Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service at all times.

• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

• Maintains positive guest and colleague interactions with good working relationships.

Finance

• Maximizes associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

• Directs associates to ensure productivity meets standards given in accordance with Rosewood Hotel Group’s design standards and criteria and the Rosewood Hotel Group’s Kitchen operations brand product guidelines.

• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Marketing

• Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.

• Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

Operations

• Ensures that all company minimum brand standards have been implemented.

• Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

• Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through heads of department to coach associates as necessary.

• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

• Directs food apportionment policy to control costs.

• Introduces and tests the market with new products which are market-orientated in terms of price and product.

• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

• Tests cooked foods before plate-up and service.

• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

• Devises special dishes and develops innovative recipes.

• Establishes and enforces nutrition and sanitation standards for restaurant.

• Ensures that all Kitchen Essentials are implemented.

• Responds to the results of the consumer audit and ensures that the relevant changes are implemented.

Human Resources

• Oversees and assists in the recruitment and selection of all Kitchen associates. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.

• Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.

• Develops the skills and effectiveness of all kitchen associates through the appropriate training, coaching, and/or mentoring.

• Delegates appropriately, duties and responsibilities to equipped and resourced associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

• Ensures effective training programmes for associates in coordination with the Training Manager and their Departmental Trainers.

• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

• Conducts annual performance development discussions with associates and supports them in their professional development goals.

• Supports the implementation of WWW, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.

• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.

• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

• Provides feedback on the results of the Associate Engagement Survey and ensuring that the relevant changes are implemented

Other Duties

• Is knowledgeable in statutory legislation in associate and industrial relations.

• Understands and strictly adheres to rules and regulations established in the associate handbook and the hotel’s policies concerning fire, hygiene and health and safety.

• Ensures high standards of personal presentation and grooming.

• Responds to changes in the Kitchen function as dictated by the industry, company and hotel.

• Attends training sessions and meetings as and when required.

• Carries out any other reasonable duties and responsibilities as assigned.

• Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.

• Models the company’s culture, vision, mission and core values at all times.

Others

While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

Required skills

• People person and good motivator

• Internationally savvy

• Solid leadership and training skills

• Finger on the pulse in market trends and changes

Qualifications

• Culinary Education preferred

• Certifications as required to comply with local law

Experience

Five to eight years Kitchen culinary managerial experience with demonstrated leadership

• Insurance
• Training & Development
• Accommodation - Hoiana Staff Village
• Annual leave
• Heath checkup
• Employee shuttle bus service
• Uniform

• Possess a minimum 1 year of working experience in related field for this position
• Able to multi-task, responsible, resourceful and proactive with a sense of urgency
• Excellent command of English (spoken and written) is essential
• Well organize, conscientious and attentive to details
• Competent in internet usage and MS Office (i.e. MS Word, Excel and Power Point)
• People and customer oriented, motivator and self-starter