JOB OVERVIEW

Responsibilities:
• Collaboration and Teamwork:
o Work closely with the owner to align on menu innovation, recipes, and creative direction.
o Approach feedback and constructive criticism with an open mind, fostering a positive and collaborative R&D environment.
o Demonstrate humility and adaptability, ensuring teamwork and alignment with the company’s vision and goals.
• Experience with Homegrown Brands:
o Bring extensive experience in developing and managing homegrown brands, ensuring their identity and standards are upheld.
o Leverage knowledge of the challenges and opportunities unique to homegrown culinary concepts to enhance the brand’s success.
• Recipe Accuracy and Cost Management:
o Ensure all recipes are accurate and cost-effective, with detailed costings, preparation methods, portion sizes, and plating instructions.
o Maintain actual food costs within 0.5% of theoretical costs, investigating discrepancies and implementing corrective measures.
o Collaborate with the procurement team to optimize ingredient quality and cost.
• Brand Recipe Book Development:
o Develop and maintain a comprehensive Brand Recipe Book for the assigned brand(s), including recipes, costings, preparation methods, plating styles, and photographs.
o Regularly update the recipe book to reflect menu changes and enhancements.
• Menu Engineering and Localization:
o Monitor and analyze menu engineering reports, addressing performance issues and implementing solutions.
o Manage menu localization in new territories, ensuring regional adaptations do not exceed 15-20% of the core menu.
• Training and Development:
o Train kitchen teams to execute recipes, plating, and preparation methods to brand standards.
o Develop structured training programs to enhance team skills and maintain consistency.
o Mentor and inspire kitchen staff to foster a culture of excellence and collaboration.
• Hygiene and Food Safety:
o Uphold stringent hygiene and food safety standards across all outlets.
o Conduct regular inspections and ensure full compliance with regulatory and company standards.
o Promote food safety awareness and accountability throughout the culinary teams.
• Innovation and Creativity:
o Lead the R&D team in developing innovative and creative menu items, enhancing the brand’s culinary offerings.
o Stay updated on industry trends to introduce relevant innovations that align with the brand’s vision.