Teams at The Villa Group Resorts & Spas

Prepare consistent, high-quality dishes using standard recipes and authentic ingredients; maintain cleanliness, hygiene, and equipment; assist Chef de Partie with ordering and training; follow health and safety rules; collaborate with kitchen staff to ensure proper food presentation and service standards.

Verify and reconcile daily hotel revenue reports, F&B and cash summaries, city ledger and credit card transfers; audit cashier variances and floats; distribute approved reports and prepare monthly float summaries. Ensure compliance with policies and coordinate with Accounts Receivable and Director of Finance.

The coordinator supports the executive chef with administrative tasks, data analysis, communication, and inter-departmental relations to enhance operational efficiency.