Chef (Menu Development)

We are a start up restaurant business and we’re looking for an excellent Chef who has a mastery and extensive work experience in pizza making and doughs. The primary roles are to collaborate with owners in dish selection and design the menu aligned with the business concept, the role include but not limited to:
• Menu Development: Collaborate with the owners and their representatives to develop dishes that align with the restaurant’s concept and target audience. This involves researching culinary trends, experimenting with ingredients and techniques, and creating detailed recipes.
• Recipe Testing and Standardization: Conduct extensive testing of new recipes to ensure they meet quality, nutrition, and consistency standards. Once a recipe is finalized, establish standardized procedures for its preparation to ensure uniformity and consistency of food. Make adjustments to the menu as needed to enhance profitability, customer satisfaction, and overall dining experience.
• Ingredient Sourcing and Supplier Relations: Identify and source high-quality ingredients that meet standards for freshness, sustainability, and flavor.
• Cost Management: Work closely with the restaurant’s owner and management team to manage food costs and maximize profitability. This involves optimizing recipes to minimize waste, negotiating pricing with suppliers, and reviewing menu pricing to ensure it aligns with food costs and market trends.
• Training and Development: Train the upcoming kitchen staff, cooking techniques, and standard procedures to ensure consistent execution. During your term of contract, provide ongoing support and guidance to help team members grow and develop their culinary skills. Communicate effectively to ensure they are knowledgeable about menu offerings and can provide excellent food safety and customer service.
• Food Safety and Sanitation: Ensure compliance with food safety and sanitation regulations at all times. Collaborate with the representatives and implement procedures to maintain a clean and safe working environment in the kitchen, including proper food handling, storage, and hygiene practices.
• Quality Control: Conduct quality control checks to ensure that all dishes meet the restaurant’s standards for taste, presentation, and portion size. Address any issues or concerns promptly to maintain the restaurant’s reputation for excellence.
• Cross-functional Collaboration: Collaborate with the owners, finance, and operations to support promotional activities and menu launches before the soft opening of the restaurant.
Requirements:
• Bachelor’s Degree in Culinary or related courses;
• Minimum of five (5) years experience in culinary industry, preferably with pizza making background;
• Well-versed in food safety practices and/or HACCP;
• With in-depth knowledge in menu planning, food costing, menu standardization, and menu engineering;
• Detail-oriented with a focus on quality and consistency;
• Excellent communication and collaboration skills, with the ability to work in a team environment.