BRAND CHEF

Lĩnh vực:

F&B

Vị trí: 

BRAND CHEF

Business: F&B

As the culinary heartbeat of BiaCraft, the Brand Chef is pivotal in shaping the dining experience across our craft beer restaurant chain. This role is deeply committed to fostering a top-tier culinary team that mirrors the ethos of BiaCraft. Through a dedicated training program, the Brand Chef ensures the development of head chefs in each location, capable of creating exceptional dishes that blend Asian and Western influences. Emphasis on staff training and development, coupled with a strategic approach to talent acquisition, sets the stage for delivering unparalleled culinary experiences.

Staff Training & Development:

• Champion the design and execution of a comprehensive training program to enhance the culinary and leadership skills of kitchen staff, aiming for the development of a qualified head chef in each location within 6 months.

• Conduct ongoing skill assessments, providing targeted coaching and feedback, to foster professional growth and excellence.

• Nurture a culture of creativity, teamwork, and high performance, encouraging staff to actively participate in menu development and operational enhancements.
  Evaluate the performance of the culinary team regularly, setting benchmarks and offering clear advancement opportunities.

Talent Acquisition and Integration:

• Actively seek out and welcome new culinary talents who align with BiaCraft’s culture, culinary standards, and payment structure, demonstrating a willingness to gradually introduce new professionals into our kitchens as needed.

• Ensure new hires share our passion for food, commitment to quality, and ethos of innovation and teamwork, facilitating a smooth integration into the BiaCraft family.

Menu Development & Management:

• Develop a vibrant menu that captures the essence of BiaCraft—fun, affordable, and a unique fusion of flavors from Asian and Western cuisines.

• Keep abreast of the latest culinary trends to ensure the menu remains enticing and relevant.

• Apply strict cost-control and food safety protocols to meet financial goals and adhere to health standards.

Quality Control:

• Establish strict standards for food preparation, presentation, and customer service, ensuring consistency across all locations.

• Perform regular audits to maintain food safety and operational standards, taking immediate corrective action when necessary.

Requirement:

• Extensive culinary experience, with a strong foundation in Asian and Western cuisines, ideally within a multi-location restaurant or hospitality context.

• Demonstrated leadership and training capabilities, with a history of developing highly skilled culinary teams.

• Creative culinary thinker with the ability to adapt menus to current trends and customer preferences.

• In-depth knowledge of food safety regulations, committed to the highest standards of hygiene and cleanliness.

• Excellent organizational and time-management skills, with the capacity to oversee multiple training programs and menu deployments.

• Passionate about culinary arts, with a dedication to fostering an environment of growth, creativity, and excellence.

Job Specifications:

• Reporting to: BiaCraft General Manager

• Working location: BiaCraft stores, or as required Working hours: 48 hours per week, or as required

Key Performance Indicators (KPIs):

1. Team Development:

• Develop a qualified head chef and a proficient culinary team at each location within 6 months, capable of executing the menu with excellence.

2. Menu Innovation and Streamlining:

• Introduce new dishes each season while strategically reducing the menu size to focus on high- quality, popular offerings, enhancing operational efficiency and customer satisfaction.

3. COGs and Wastage Reduction:

• Achieve a 2-3% reduction in cost of goods sold and wastage within 6 months through better inventory and portion control.

Evaluation and Review: Progress will be monitored through monthly check-ins and a semi-annual review, focusing on achieving these KPIs.

Support and Resources: Bia Craft will provide ongoing support and resources to ensure the culinary team has what they need to meet these goals.

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