Executive Chef tại Aperitivo Vietnam – Italian Restaurant

4/2023 → 5/2024 (1 năm )

HCM

 Develop product improvements based on sensory testing and customer needer.  Make recommendations in the design of new manufacturing processes or to change current equipment or processes.  Create menus for events, parties, and produce products according to customers' needs.  Refine recipe formulation for mass production purposes.  Consulting and Décor dishes for professional style food shooting sessions.  Review methods to improve quality of new food products and compliance with food regulations during mass production.  Troubleshoot production processes to resolve production, quality and regulatory compliance issues.  Create completely new dishes for all outlet.  Provide the categories and assign teams to do according to the schedule  Researched and developed items to be incorporated in menu keeping up with restaurant expectations.  Identified new machinery requirements and manufacturing procedures for new food product development.  Ensured to create methods to enhance processes and execution at culinary operations.  Administered programs and procedures conducted for operational field training.  Maintained restaurants updated on processes change and product handling.  Supported culinary training and provided apt maintenance of materials.  Developed new methods for preparing innovative food items and procured required ingredients.  Identified new and studied existing trends in food service industry.  Manage daily kitchen operation  Oversee food preparation and production  Interviewed, hired, trained and directed all staff  Demonstrate new cooking techniques  Analyze recipes to assign prices to menu items, based on food, labor and overhead costs.  Estimate amounts and costs of required supplies such as food and ingredients.  Arange for equipment purchases or repair  Create new menu everyday for buffet