Executive Chef

KEY RESPONSIBILITIES & DUTIES

Develop new product:

• Market research, quickly grasp customer tastes trends to create new dishes;

• 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;

• Build a standard BOM (Bill of Material) with new items, recipe for deployment in the company's internal system;

• Transfer and train SOP to the operation.

Standardize process of cooking menu:

• Setting standards of raw materials and input goods;

• Propose processing specifications, process of processing standard dishes to serve customers;

• 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 QC / QA departments to control the quality of the dish;

• Coordinate with departments to take measures to handle inappropriate products.

Others:

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