Bếp phó chuỗi nhà hàng - F&B Executive Sous Chef

DUTY & RESPONSIBLE

1. Leadership & Operations Management

o Supervise daily operations of the central kitchen and multiple taprooms.

o Ensure smooth workflows, efficient production schedules, and timely distribution.

o Monitor and maintain kitchen equipment and infrastructure.

o Train and mentor the kitchen teams, including Central kitchen and Taproom kitchen staff, fostering a culture of teamwork, discipline, and continuous improvement.

2. Standardization & Quality Assurance

o Implement and enforce standardized recipes, ensuring consistency in taste and presentation.

o Conduct regular quality checks across all taprooms, addressing discrepancies promptly.

o Monitor food preparation processes, ensuring adherence to operational and hygiene standards.

o Perform periodic evaluations of menu items to maintain excellence and guest satisfaction.

3. Production Planning & Inventory Management

o Develop daily, weekly, and monthly production plans to meet branch demands.

o Oversee ingredient procurement, inventory levels, and waste reduction strategies.

o Ensure optimal storage conditions and compliance with food safety standards.

o Collaborate with the procurement and accounting teams to manage budgets effectively.

4. Team Development & Human Resource Management

o Participate in recruitment and onboarding processes for kitchen staff.

o Design and deliver training programs to enhance technical skills and operational efficiency.

o Conduct performance evaluations, providing constructive feedback and career development support.

o Align workflows and communication across multiple kitchens.

5. Collaboration & Innovation

o Work with marketing, Executive Chef to develop new menu items and promotional campaigns.

o Coordinate with purchasing teams to ensure cost-effective sourcing of high-quality ingredients.

o Incorporate guest feedback and market trends into product development.

6. Crisis Management & Problem Solving

o Address operational issues quickly to maintain uninterrupted service.

o Manage emergencies, such as food safety concerns or supply chain disruptions.

7. Cost Control & Efficiency

o Monitor food costs and overall kitchen budgets.

o Optimize batch cooking techniques to balance efficiency, freshness, and cost control.