Japanese Executive Chef

RESPONSIBILITIES
- Change and refresh the menu monthly- quarterly- annually or according to actual projects.
- Perform other reports and statistics as required
- In charge of other tasks as assigned by the Direct Manager
- Researching and understanding the market to capture trends and thereby create new dishes that are suitable and meet customer tastes.
- In charge of managing food costs, making quantitative documents of ingredients, calculating and controlling costs, optimizing selling prices and profits while ensuring the quality of dishes in accordance with the economic orientation of the company‘s revenue
- Coordinate with related departments to set up standard documents, implementation manuals and conduct focused training to develop new dishes for the Chefs at restaurant branches
- Support the test dishes when interviewing and evaluating recruitment positions in the kitchen.
- Cooperate with the purchasing team and the QA/QC team to monitor and control the quality of input materials, ensuring that the required standards are fully answered.
- Systematize the production process and combine it similarly with the Central Kitchen to give the optimal plan for the Building Block (Restaurant)

Tham gia các khóa đào tạo nâng cao kỹ năng chuyên môn và nghiệp vụ phát triển mặt bằng.
Lương tháng 13 + thưởng cuối năm.
Cơ hội phát triển nghề nghiệp trong Khối BO với lộ trình thăng tiến rõ ràng.Làm việc trong môi trường chuyên nghiệp, văn phòng năng động, phối hợp đa phòng ban.Được trao quyền đề xuất cải tiến quy trình, nâng cao hiệu quả vận hành.Ưu đãi giảm giá

Cập nhật gần nhất lúc: 2026-01-23 08:05:03