EXECUTIVE CHEF

Develop new product:

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

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:

Evaluate the performance of kitchen staff.
Training standard process of cooking menu for kitchen and new key member: Sous Chef, CDP, Junior CDP,..
Coordinate with store, QC department to ensure quality of raw materials, quality of dishes:
Coordinate with QC / QA departments to control the quality of the dish;
Coordinate with departments to take measures to handle inappropriate products.

Others:

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

Be creative and flexible.
Priority has experience working at Korean restaurants with a dining model;
Foreign language: good English communication;
Excellent professional capacity- capable of operating, supervising and organizing work;
Leadership skills, human resource management;
At least 05 YoE in similar position, especially product development experience for restaurant chains;
Computer: office informatics proficient;

Negotiation

12 annual leave/ year

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

Cập nhật gần nhất lúc: 2024-08-22 10:00:03