Group/executive Chef

- The Executive Chef is responsible for all food production. Develop menus, food purchase specifications and recipes. Develop, implement, and supervise all processes and procedures related to food preparation, including but not limited to, supplier selection and management, inventory and food cost control, sanitation and hygiene standards, BOH scheduling, KPI and IDP definition and monitoring. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.
- The Executive Chef must develop long-range plans while resolving daily crises across the entire spectrum of the department, and in collaboration with other departments within the organization. The Executive Chef must thoroughly understand the basic principles and objectives of each component of the organization.
• General
- Involve with constantly evolving the culinary program and concept
- Fully understand the 84 culture and present it to the team
- Manage all day to day functions of the culinary operations
• Financial
- Developing culinary targets, KPI’s and costings
- Review menu costing, engineering, recipes
- Join monthly P&L Meetings
- Report financial information to Operations Director and BOD
- Forecast needs, control labor costs
- Monitor/report all waste and other loss prevention activities
- Ensure POS is fully updated
- Constantly review and update recipe cards
- Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Schedules must take into account business forecasts and budgets. Maintain payroll records to submit to HR.
- Control food costs by establishing purchasing specifications, storeroom systems, product storage requirements, recipe standards and inventory and waste control procedures.
• Culinary Development
- Lead the sourcing and planning of air flown seafood in accordance with season preference.
- The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
- Plan and develop menus for the outlet considering factors such as product availability, service cost, marketing conditions, number to be served, etc.
- Establishes and maintains appropriate food portions with respect to the restaurant's pricing
- Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- Work with Venue teams to source ingredients
- The ability to monitor and review food presentations and make recommendations for needed changes
- Supervise the maintenance and cleanliness of all food preparation equipment.
- The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
- The ability to plan and develop menus for the outlets in Group considering factors such as product availability, service cost, marketing conditions, number to be served, etc.
- Establishes and maintains appropriate food portions with respect to the restaurant's pricing
- Create daily, weekly, and seasonal specials
- Create special menus for functions.
• Management
- Hold regular meetings with the kitchen staff as well as attend and participate in all required meetings
- The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
- Ensure that sanitation standards as set forth by the Restaurant comply as well as the cleanliness and neatness of the kitchen.
- The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
- The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
- Join & lead daily briefing to inform FOH team about culinary activities
- Control food costs by establishing purchasing specifications, storeroom systems, product storage requirements, recipe standards and inventory and waste control procedures.
• HR & Training
- Work with HR department to review candidates and ensure staffing costs in line
- Conduct routine training with BOH and FOH Teams
- Coordinate amongst the venues for sharing of products and promotions
- Assist with development of training manuals and materials
- The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings
- The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
- The ability to ensure that sanitation standards as set forth by the Restaurant comply as well as the cleanliness and neatness of the kitchen.
• Sales, Marketing & Events
- Support Sales team with activities related to building sales events
- Coordinate set menu’s development and planning
- Support marketing team with initiatives on social media and other platforms
- Support events team with building promotional events
- Develop interesting events with the S&M Team that are suitable for Renkon
- Use personal network to drive events through Renkon

*WEEKLY ROLES & RESPONSIBILITIES
- Attend management meeting to ensure all functions will be executed accurately.
- Review employees’ working schedule based on operation needed.
- Ensure that manning levels are correct and these are not exceeded without permission.
- Review invoices from purveyors for accuracy.
- Ensure that ordering practices remain within budget.
- Hold weekly meeting with Sous-Chefs and Chefs to ensure smooth running of all kitchen department.
- Establish portion sizes, test new recipes and file recipes for all new menu items in the recipe books.
- Review “Current Inventory Report” with Warehouse manager and Sous-Chef and make a plan to use any excessive inventory items.
- Attend Management Meetings as required

*MONTHLY ROLES & RESPONSIBILITIES
- Ensure end of the inventory is accurate and completed.
- Review “Financial Statement” of the month and be aware of current financial status of the operations for all factors.
- Review “Cost of Goods Sold Percentage” for the month and develop a plan to manage the food cost if COGS percentage is exceed the budget.
- Reconciliation of all invoices.
- Hold regular performance appraisals with all senior staff, identifying areas for development and training needs and ensuring that this training is affected.
- Set, monitor, and review IDP’s and KPIs of subordinates and recommend changes accordingly.
- Review “Par Stock Level” for each item and each department based on current operational situation.

*ANNUAL ROLES & RESPONSIBILITIES
- Prepare and submit on the required annual budgetary information and updates as required.
- Review and update any information related to food service annually and as needed
- Remain fully aware of trends in the industry and make suggestions for improvement.
- Review Menu pricing at a minimum of four times a year.
- Menu re-engineering at a minimum of one time a year through review of trends in data.
- Monitor and review subordinates to ensure proper training of the staff is taking place.

Generally, it is understood that this job description is not to limit the scope or responsibilities of the above-mentioned, but to highlight the most important tasks of the position. It is essential that all staff is committed to their jobs and the success of the company and maintain a willingness to accept flexibility of jobs and duties.

- Background in Japanese cuisine, special focus on Yakitori, Izakaya’s
- Diverse abilities across Japanese cuisine styles and types
- Experience with “Modern” Japanese cuisine
- Ability to create and update menu with Operations Director and lead the teams at each venue
- Strong knowledge in Japanese Cooking, techniques and ingredient knowledge.
- Relationships with local suppliers, import suppliers/Japanese Goods
- Flexible/Adaptable.
- Passion for learning and working in the kitchen.
- Honest and Loyal.
- Desire to grow with the company, achieve goals to manage the concepts when exec chef becomes corporate chef and we open more businesses.
- Preference to strong English and Vietnamese speaking applicants
- Back office skills
– Microsoft Office, Food Costing, menu planning, etc…
- Strong abilities in cost saving measures.
- Hygiene and food safe certified, maintain a high level of kitchen cleanliness.
- Charismatic, can interact well with guests and staff.

DESIRED EXPERIENCE
- Problem solving, reasoning, motivating, organizational and training
- Good Communication and writing skills
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the Company
- Knowledge of Sake and Japanese beverages a plus
- Pairing food with Sake
- Managing multiple venues/outlets
- Mix of Hospitality experience between hotels, restaurants, etc…

QUALIFICATION
- At Least 3 years equivalent work experience. Must be fluent in English, both verbal and written.
- Professional Culinary or Hospitality training or equivalent education preferred
- Asia/Vietnam Experience preferred

- Under company's policies

Hồ sơ theo yêu cầu của nhà tuyển dụng khi liên hệ trực tiếp