Executive Chef

KEY RESPONSIBILITIES & DUTIES
Develop new product:

Responsible for planning, setting up the menu of new dishes to periodically put into the restaurant menu;
Test new products, write new product processing processes, train kitchen staff on the process of making new dishes;
Transfer and train SOP to the operation.
Market research, quickly grasp customer tastes trends to create new dishes;
Build a standard BOM (Bill of Material) with new items, recipe for deployment in the company&039;s internal system;

Standardize process of cooking menu:

Propose processing specifications, process of processing standard dishes to serve customers;
Setting standards of raw materials and input goods;
Supplier evaluation of technical and product quality for materials.

Training:

Training standard process of cooking menu for kitchen and new key member: Sous Chef, CDP, Junior CDP,..
Evaluate the performance of kitchen staff.

Coordinate with store, QC department to ensure quality of raw materials, quality of dishes:

Coordinate with departments to take measures to handle inappropriate products.
Coordinate with QC / QA departments to control the quality of the dish;

Others:

Participate fully in meetings with BOD, other Heads of departments as required;
Perform other related tasks under the direction of superiors.

Leadership skills, human resource management.
Office informatics proficient;
Have at least 05 years of experience in R&D, especially product development experience for restaurant chains;
Good English communication;
Priority has experience working at Korean restaurants with a dining model. Open with Korean candidates;

I, H.I, U.I according to the provisions of the Labor Law;
Voucher for birthday 300.000 VND;
20% discount for employees when using services at the restaurant.

Cập nhật gần nhất lúc: 2024-08-09 10:55:02