To prepare a comprehensive and complete plan, develop, implement, and oversee the company's preparation & involvement in current market trends and changes.
Plan and proposed new menu as per company directions according to market trends, company budgets and nature of business.
Plan, budget and execute in new menu as per business and operational requirements to meet the company objectives.
To manage and assist the food costing for existing menu and new menu in order to achieve optimum company costing.
To initiate fast response and assistance on market trends, market changes, customer needs and food costing.
To manage, control, coordinate and liaise with outsource products vendor (i.e: curry paste- Greenmaster) in order to ensure the vendor complying with company standard and quality.
Actively Involve in food product research, exhibition, seminar and market study to maintain company marketability in order to achieve a better growth in sales.
To coordinate and properly liaising with Training department on new menu preparation.
Will be an outlet team support and stationed in outlet/training kitchen.
To survey, audit, check and prepare a report regularly on outlet foods quality on daily basis.
Responsible to produce a progress chart for each project that related to other department on internal department.
Responsible to produce & prepare a comprehensive, complete and sufficient standard of procedure (SOP) for existing menu and new menu proposed.
Actively revise the standard of procedure (SOP) for existing menu and new menu according to market trends, market changes & costing changes.
Ad-hoc duty assigned by the management.
Attend, produce and present a comprehensive, complete and sufficient progress report on weekly departmental meeting.
Prepare regular reports/chart for management review on R&D progress status
Suggest vendors/contractors for the Company
Coordinate with Outlet Manager, home-outlet operations support.
Creating and suggesting new menu as per company directions.