Executive Chef

KEY RESPONSIBILITIES & DUTIES

1/ 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.

2/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.

3/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 the Board of Directors, other Heads of departments as required;
• Perform other related tasks under the direction of superiors.

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

Quyền lợi

1/ Probation: 02 months

2/ Working time: 08:30 - 18:00, Monday - Friday

3/ Day off: 12 annual leave/ year

4/ Benefits:

• S.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.