รายละเอียด

BASIC FUNCTION
The Administrative Executive serves as the primary liaison between the kitchen and other
departments (Finance, HR, and Procurement). You will manage the "paperwork side" of the
kitchen, ensuring all administrative tasks are completed accurately and on time.

DUTIES AND RESPONSIBILITIES
• Documentation: Maintain up-to-date recipe files, standard operating procedures (SOPs),
and training manuals.
• Financial Tracking: Assist with food cost analysis, inventory management, and
processing invoices/purchase orders.
• Compliance: Monitor and file health, safety, and hygiene (HACCP) records to ensure
audit readiness.
• Scheduling: Coordinate kitchen duty rosters and manage leave applications for the
culinary team.
• Communication: Handle internal memos, coordinate meetings, and act as a point of
contact for external vendors.
• Reporting: Prepare weekly/monthly reports on kitchen expenses, waste management,
and labor costs.

REQUIREMENTS
• Education: Diploma in Business Administration, Hospitality Management, or a related
field.
• Experience: 2+ years of administrative experience, ideally within a high-volume kitchen
or hotel environment.
• Skills:
o Proficiency in MS Office (especially Excel for costing sheets).
o Familiarity with inventory/procurement software (e.g., SAP, MarketMan).
o Strong organizational skills and the ability to multitask in a fast-paced
environment.
• Knowledge: Basic understanding of culinary terminology and food safety regulations is
a major plus.