Executive Chef - Japanese Cuisine

In charge of all product development activities under the Asian concept.
Responsibility
- In charge of the concept that favors Japanese models;
- Coordinate with related departments to research, improve, change and develop new product lines in line with target customer tastes and market development trends;
- Control and optimize the cost of raw materials used in the system and ensure the quality of dishes meets the standards according to the Company's regulations;
- In charge of creating new menus, making quantitative documents, calculating costs, optimizing for general orientation. Coordinate with related departments to develop and improve menus according to defined cycles and according to actual needs, establish standard documents and implementation documents for developed menus;
- Supervising and directly implementing centralized training for the kitchen staff at the restaurant;
- Cooperate with the Purchasing team and QA/QC to monitor and control the quality of input materials, ensuring that they fully meet the prescribed standards;
- Systematize the production process and cooperate with the Central Kitchen, the Restaurant Management Board, ... to come up with the optimal operation plan, minimize the waste of raw materials and maximize the revenue;
- Other tasks assigned by the Line Manager.