Job title and description: Executive Chef Japanese Restaurant
Job need to do:
Make research of formula, processing procedure, layout of new food products based
Do the food modality and testing
Cooperate with Purchasing Department to define tools and material.
Standardizing productive standard portfolio including way to preserving, food
Cooperate with Operation to follow project and time to launch new concepts
Do training Executive Chef how to do Food Processing Procedure (FPP).
Follow and assessing food quality launching at restaurants. Make change or improve food formula if needed to enhance food quality. Taking part in the follow – up and make assessment quality improvement procedure.
Knowledge and skill about Japanese cooking
Deep knowledge about teppanyaki, yakiniku
Knowledge and follow food hygiene requirements.
Intermediate level of cooking
Experience and Seniority
5~7 years of experience working in restaurant in chains, Casual & Fine Dining
Age: above 25
Characteristic: Creative, working under high pressure.
end of Japanese Chef job General Japanese Cuisine Vietnam