Prime Function:

• To ensure the smooth and efficient operation of the Accounts Payable Section through payments of liabilities as per standards.
• Ensure that transactions for the day are posted and reconciled with the general ledger on a daily basis.
• Ensure that the required journal entries are prepared on a timely basis.
• Responsible for the supervision and guidance of the Accounts Payments

Key Responsibilities:

Finance Planning

• Ensure that month-end closing entries are done as per standard procedure.
• Prepare reports, schedules and analysis that may be required by the Assistant Financial Controller/Director of Finance.

People Management

• Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, and guest service.

• Respond to queries, by resolving issues in a timely and efficient manner to ensure customer satisfaction.

• Ensure that all personnel are kept well informed of department’s objectives and policies.

Prime Function:

• Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
• Responsible for the work assigned by Executive Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
• Ensure to perform miscellaneous job-related duties as assigned.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Exceed guest expectations in quality and service of food products
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities:

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure to exceed guest expectations in quality and service of the food products.
• Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. 
• Maintain personal grooming and hygiene to ensure standards are maintained. 
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
• Identify optimal and cost effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section. 
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.