Job Summary
Lead the planning and execution of culinary concept launches, develop menus tailored to target audiences, and manage team performance to drive business profitability and operational excellence in a dynamic food service environment.
Responsibilities
- Plan and execute culinary concept launches in collaboration with management and external vendors to ensure successful market entry
- Collaborate effectively with internal stakeholders to achieve shared business goals and enhance team performance
- Align team actions with the Group's four core values and promote these values within the team
- Manage business financials with a focus on driving profitability growth and sustainable operations
- Develop high-quality, competitively priced menus tailored to the preferences of the target audience
- Create, implement, and update Standard Operating Procedures, Guidelines, Recipes, and Plating Guides to maintain consistency and quality
- Recruit, motivate, and retain culinary team members, fostering career growth and a positive work environment
- Delegate tasks, monitor team performance, and ensure efficient and effective completion of responsibilities
- Maintain a safe working environment in compliance with relevant regulatory standards
Preferred competencies and qualifications
- Business and team-oriented mindset with a professional approach
- Minimum of 4 years experience working with Chinese cuisine
