Responsibilities:

• Creation of LTO/seasonal/promotional dishes.

• Create new food products and improve existing food products with manufactures locally and

• regionally.

• Regularly conduct internal & management food tasting session to provide menu idea and improvements.

• Analyse market trends in consumers’ food behaviours to identify and explore new food

• Ideas.

• Management of recipe system.

• Verify administrative files such as recipe and costing of dishes and work with relevant

• departments to effectively project food cost of restaurants.

• Maintain good working relations with relevant departments to ensure required information has

• been conveyed and implemented effectively

• Work closely with Quality Assurance, Training and Operations department to ensure food safety and smooth handover of SOPs for LTO and new dishes

• Visit outlets for new promo observations & SOP check upon LTO launch

• Responsible for quality control for products & ingredients to meet company standards.

• Sourcing & liaising with current suppliers for new products.

• Organize shelf life & quality check trials for current & new samples for designated ingredients.

• Assist in food styling for marketing photoshoots by ensuring the preparation of good quality ingredients.

• Yearly review & improvement of Grand menu for Pepper lunch and Pepper lunch Express concept.

Requirements:

• Minimum 4-5 years’ experience as a chef, preferably for a QSR or restaurant or Food science/ Food R&D background.

• Passion for food and culinary arts.

• Culinary certification and supervisory experience

• Good communicator with leadership qualities

• Ability to multitask and work in a fast-paced environment.

• Proficient in MS Office Applications (Excel, PowerPoint, word)

• Creative in food preparation and presentation

• Fluent in both English and Chinese (written and spoken)