To ensure smooth and continuous operation of the Culinary Center by providing financial and administrative services.

KPA-1: FINANCE

Budget preparation and monitoring, remittance, cash advances & liquidation, payroll & payroll-related expenses

Computes and prepares the annual operating budget assumptions of the department. Checks the accuracy and summarizes the monthly operating expenses (OPEX) of the department. Computes and prepares monthly OPEX variance explanation report. Ensures proper account charging of expenses. Provides the marketing departments their share in the department’s annual operating expense. Accountable for the petty cash fund of the Culinary Center. Disburse funds for the daily operations of the department i.e. purchase of ingredients, tools, props among others. Liquidates and reimburses daily OPEX, at least twice a week, to ensure availability of funds for all projects/activities. Encash check replenishment. Receives cash payments of participants for paid events/classes. Summarizes cash payments received and provides Corporate Finance with a corresponding report. Deposits cash payments in the bank. Prepares request memos for and liquidates cash advances for Culinary activities and events such as trends cascades, major cooking and baking demonstrations, mailing of newsletters, etc. Monitors cash advances of chefs requested from business units. Reviews, checks correctness records and facilitates the processing of payment of all payables of the department to ensure prompt payment of suppliers, consultants, culinary artists/chefs, culinary schools, etc. Reviews, checks correctness and summarizes the liquidation of the per diem expenses of Culinary chef/s or personnel with per diem allocation. Consolidates the monthly payroll and other expenses of project hires or employees whose business nationality is not Culinary Ensures all expenses are charged out to proper business units. Reviews the accuracy and summarizes the monthly payroll and payroll-related expenses of personnel

KPA-2: ADMINISTRATIVE

Service coordination, communications, documentation & filing, requisitions & product deliveries

Handles and updates records and files all internal and external communications, systems of the department. Prepares the communications for the department manager with reference to financial and administrative matters. Prepares standard and legal memos, documents for routing. Attends to and addresses/responds to telephone, email and snail mail, customer queries on products and product applications, cooking demo schedules, recipe requests, and product complaint from consumers. Requisitions for office supplies, office and kitchen equipment, furniture & fixtures, and personnel uniforms. Coordinates with the services units regarding any job order required for the maintenance and/or repair of the office and kitchen equipment to minimize wear and tear. Works with the chefs in maintaining food/ingredients and non-food inventory cost with accepted variance. Ensures timely sponsorship and delivery of product requirements for Culinary activities and projects, Culinary partners and SMF brands activities; prepares the Stock-Issue-Form (SIF) and DRPs, and coordinates with the Plant’s planning/logistics department on the timely schedule of delivery. Coordinates with the culinary partners/schools on schedule of delivery or pick-up of products from the Culinary Center. Addresses concerns of the Culinary partners regarding payments, cash sponsorship, advertising support and non-delivery of product support, among others. Coordinates with the Corporate Communication Manager, Press Relations Group (Corporate Affairs Office) of Culinary’s press release requirements and special events announcements, and monitors its release with regards to timeliness and extent. Works with the Projects Assistant in the preparation & organization of Culinary-initiated activities & other events. Consolidates membership applications/email subscriptions to recipe hub. Updates and maintains database. Facilitates preparation and mailing/emailing of materials such as newsletters, membership cards to members. Coordinates with suppliers, agency on newsletters/announcements to recipe club members

KPA-3: OTHERS

Prepares and encodes recipes, recipe hand-outs, and other presentation materials to be used by the department’s Manager, Chefs, and Partners during special projects/events. Coordinates with the TV/Digital show producers and plans schedule of taping and the Culinary Center. Ensures availability of product requirements (SMF) needed for the taping of the tv show. Manages and schedules all requests for meetings to be held at the Culinary Center and ensures that the venue is clean and well-equipped according to the requesting party’s requirements.