BiaCraft Brand Chef

1. Staff Training & Development:

- Champion the design and execution of a comprehensive training program to enhance the culinary and leadership skills of kitchen staff, aiming for the development of a qualified head chef in each location within 6 months.

- Conduct ongoing skill assessments, providing targeted coaching and feedback, to foster professional growth and excellence.

- Nurture a culture of creativity, teamwork, and high performance, encouraging staff to actively participate in menu development and operational enhancements.

- Evaluate the performance of the culinary team regularly, setting benchmarks and offering clear advancement opportunities.

2. Talent Acquisition and Integration:

- Actively seek out and welcome new culinary talents who align with BiaCraft’s culture, culinary standards, and payment structure, demonstrating a willingness to gradually introduce new professionals into our kitchens as needed.

- Ensure new hires share our passion for food, commitment to quality, and ethos of innovation and teamwork, facilitating a smooth integration into the BiaCraft family.

3. Menu Development & Management:

- Develop a vibrant menu that captures the essence of BiaCraft—fun, affordable, and a unique fusion of flavors from Asian and Western cuisines.

- Keep abreast of the latest culinary trends to ensure the menu remains enticing and relevant.

- Apply strict cost-control and food safety protocols to meet financial goals and adhere to health standards.

4. Quality Control:

- Establish strict standards for food preparation, presentation, and customer service, ensuring consistency across all locations.

- Perform regular audits to maintain food safety and operational standards, taking immediate corrective action when necessary.

Key Performance Indicators (KPIs):

1. Team Development:

Develop a qualified head chef and a proficient culinary team at each location within 6 months, capable of executing the menu with excellence.

2. Menu Innovation and Streamlining:

Introduce new dishes each season while strategically reducing the menu size to focus on high-quality, popular offerings, enhancing operational efficiency and customer satisfaction.

3. COGs and Wastage Reduction:

Achieve a 2-3% reduction in cost of goods sold and wastage within 6 months through better inventory and portion control.

Evaluation and Review:

- Progress will be monitored through monthly check-ins and a semi-annual review, focusing on achieving these KPIs.

Support and Resources:

- BiaCraft will provide ongoing support and resources to ensure the culinary team has what they need to meet these goals.

- Extensive culinary experience, with a strong foundation in Asian and Western cuisines, ideally within a multi-location restaurant or hospitality context.

- Demonstrated leadership and training capabilities, with a history of developing highly skilled culinary teams.

- Creative culinary thinker with the ability to adapt menus to current trends and customer preferences.

- In-depth knowledge of food safety regulations, committed to the highest standards of hygiene and cleanliness.

- Excellent organizational and time-management skills, with the capacity to oversee multiple training programs and menu deployments.

- Passionate about culinary arts, with a dedication to fostering an environment of growth, creativity, and excellence.