Main Responsibilities

1. Product Development & Innovation

   • Research, create, and improve recipes for new products that suit customer tastes and market trends.

   • Conduct competitor and market analysis to propose new menu ideas and product innovations.

2. Quality & Cost Control

   • Control and optimize material usage and product cost while ensuring all products meet company quality standards.

   • Collaborate with QA/QC and Merchandise teams to ensure consistent product quality and safety.

3. Process & Training Coordination

   • Cooperate with Training and QA/QC departments to develop and implement preparation procedures for stores and suppliers.

   • Provide technical guidance on cooking standards and product preparation.

4. Menu Improvement & Standardization

   • Work with relevant departments to update and improve menu items periodically based on customer feedback and business needs.

5. Other Duties

   • Perform other tasks as assigned by Line Manager.

Requirements

Education & Knowledge

• Vocational/College degree or higher in Culinary Arts (Asian or Western cuisine).

• Broad knowledge of various food categories and preparation techniques.

Experience

• Minimum 2 years of experience as a chef (Asian or Western cuisine).

• Experience in restaurant chains or hotel kitchens is preferred.

Skills & Abilities

• Strong skills in recipe development, flavor balancing, and cost optimization.

• Creativity and innovation in menu design based on market trends.

• Good analytical and communication skills.

• Proficient in MS Office (Word, Excel, PowerPoint).

Other Characteristics

• High sense of responsibility, proactive, and able to work under pressure.

• Passionate about food innovation and continuous improvement.