Kitchen Administrative Assistant at Fairmont Hotels & Resort

Job description

To coordinate and ensure the smooth and efficient flow of the culinary administration, stewarding operations and staff cafeteria by supporting the Executive Chef, Executive Sous Chef and the Human Resources Department in the management of these functions.

Hotel Overview : On KwaZulu-Natal’s Dolphin Coast, under an abundant forest canopy, you will find Zimbali - Zulu for “valley of flowers.” A sanctuary unlike any other in South Africa, this charming and unspoiled region is a nature lover’s wonderland. Dappled shadows from the lush vegetation and cool breezes from the Indian Ocean leave their mark on your soul. Endless beaches and clear skies invite you to relax and dream. Within this subtropical paradise, set within the serene confines of a coastal forest reserve, you will find the highest expression of exclusive hospitality: Fairmont Zimbali Lodge and Fairmont Zimbali Resort.

Summary Of Responsibilities

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

• Consistently offers professional, engaging and friendly service
• Ensure optimal standards of cleanliness and hygiene in the back of house areas (including the staff cafeteria) and the equipment used.
• Supervise Stewarding and Cafeteria staff, allocating daily tasks.
• Ensure that appropriate practices and procedures are implemented with regard to operating equipment and guest service in the kitchen and staff cafeteria.
• Ensure that all equipment, including machinery is in good working condition.
• Check and order of any soaps or cleaning materials which are running short and need to be re ordered.
• Control breakage and loss of operating equipment and ensure that all equipment is correctly handled and stored.
• Have a thorough knowledge of all chemicals and their functions.
• Prepare and issue requisitions of soap, cleaning materials and operating equipment
• Remain aware of the operating procedures and enforce adherence to the standards laid out.
• Ensure that all areas of the hotel are kept neat and tidy, and to the cleanliness standards
• Assist the smooth running of dishwashers/glass washers and ensure that staff operate them correctly and follow the basic procedures laid down.
• Organise staff at beginning of shift ensuring all personnel are aware of daily tasks in designated areas
• Assist in the induction and training of staff, ensuring ongoing training, particularly focusing on personal hygiene and appearance, productivity, product knowledge (e.g. chemicals and cleaning materials), work flow, attitude and general ability in relation to the operating procedures.
• Ensure that attendance registers are maintained and monthly payroll is submitted.
• Ensure that staff is equipped with the correct tools to carry out their duties, and that this equipment is suitably protected, stored and controlled.
• Have a thorough knowledge of all the facilities and services offered for sale by the Hotel.
• Maintain at all times the highest standards of personal appearance and hygiene.
• Be familiar with all fire, safety and emergency procedures
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Ensure all kitchen, stewarding and cafeteria colleagues are aware of standards & expectations and are trained regularly.
• Ensure proper weekly and annual vacation scheduling of all kitchen colleagues while maintaining Fairmont Zimbali Lodge and Resort’s quality standards
• Ensure all spot check and temperature control sheets are filled as required
• Maintain cleanliness and proper rotation of product in chillers and display kitchens
• Strive to achieve and surpass LQA and Guest Satisfaction Targets.
• Has a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus
• Ensure storeroom requisitions are accurate to minimize repeat visits
• To place all order requirements for the kitchen and ensure all related administrative functions are completed for both Stewarding and Cafeteria too.
• Ensure Staff Cafeteria Menus are well balanced and nutritional
• Ensure Staff Cafeteria is well maintained through effective cleaning schedule.

Qualifications

• Previous experience is an asset
• Minimum Grade 12 required.
• Able to work efficiently on MS Word and Excel
• Be proficient in administrative duties
• Excellent verbal and written communication.
• Knowledgeable in hotel operations.
• Must be able to prioritize, organize and be self-efficient.
• Must be able to work am and pm shifts
• Able to perform under pressure.
• Strong understanding of HACCP
• Accreditation from a recognized Culinary School (an asset)
• Proven track record of cost control including food, equipment, labour and wastage to meet the food quality goals and the hotel’s financial goals.
• Enthusiastic, outgoing personality

Physical Aspects of Position (include but are not limited to) :

Constant standing and walking throughout shift