Executive ChefCÔNG TY CỔ PHẦN BC CONCEPT

KEY RESPONSIBILITIES & DUTIES1/ 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.