Executive Chef

KEY RESPONSIBILITIES & DUTIES
1/ Develop new product:
Build a standard BOM (Bill of Material) with new items, recipe for deployment in the company's internal system;
Market research, quickly grasp customer tastes trends to create new dishes;
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;
Transfer and train SOP to the operation.
2/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.
3/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 QC / QA departments to control the quality of the dish;
Coordinate with store, QC department to ensure quality of raw materials, quality of dishes:
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.

1/ Probation: 02 months
2/ Working time: 08:30 - 18:00
3/ Day off: 12 annual leave/ year
4/ Benefits:
Voucher for birthday 300.000 VND;
S.I, H.I, U.I according to the provisions of the Labor Law;
20% discount for employees when using services at the restaurant.

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.
Computer: office informatics proficient;
Foreign language: good English communication;
Excellent professional capacity - capable of operating, supervising and organizing work;
Leadership skills, human resource management;
Be creative and flexible.