Administrative Assistant to Executive Chef/Административный Ассистент Шеф-повара

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Administrative Assistant to Executive Chef

The Administrative Assistant to the Executive Chef provides comprehensive administrative and clerical support to the Culinary Department. The role is responsible for maintaining department records, preparing reports, coordinating communication, managing documentation, assisting with scheduling, tracking expenses, and ensuring efficient administrative operations within the kitchen. The incumbent works closely with the Executive Chef, culinary leadership team, suppliers, and other hotel departments while maintaining the highest level of confidentiality and professionalism.

Follow all company policies and procedures, ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language, prepare and review written documents accurately and completely, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Requirements:

• Minimum 1-2 years of administrative experience, preferably within a hospitality, food and beverage, or culinary environment.
• Ability to communicate with hotel guests, suppliers, employees to their understanding.
• Ability to work on computer as a fully confident
• Ability to provide legible communication.
• Ability to motivate and lead staff members to achieve a common goal.
• Ability to maintain hotel standards, policies and procedures with staff.
• Ability to communicate well in written and spoken English.
• Ability to think clearly under high pressure or emergency situations.
• Ability to promote positive work relationships among all hotel staff.
• Ability to ascertain staff training needs and provide such training.
• Ability to organize, direct, plan and control all Culinary activities.
• Ability to maintain confidentiality of hotel information and designated hotel data.
• Ability to work with minimal supervision.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.