Executive ChefCÔNG TY CỔ PHẦN BC CONCEPT

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.