I. JOB SUMMARY

• Be responsible for researching and developing Western and VN food products for GS25 counters. Create new recipes, improve existing menus, and ensure product quality, cost efficiency, and operational feasibility across stores and suppliers.

II. MAIN ROLES & RESPONSIBILITIES

• Research, improve, and develop new product recipes aligned with customer preferences.
• Conduct market research, analyze consumer trends, and review competitor products to plan new menus and product launches.
• Control and optimize raw material costs while ensuring product quality meets company standards.
• Coordinate with the Training and QA&QC teams to develop and guide product preparation processes at stores and supplier factories.
• Work with the Merchandise and QA&QC teams to monitor the quality of raw materials and finished products at stores and supplier factories.
• Collaborate with relevant departments to develop and improve menus periodically and based on business needs.
• Perform other tasks as assigned by management.

III. REQUIREMENTS

Education and Knowledge

• Diploma or higher in Western or VN culinary arts.
• Strong knowledge of a wide range of Western and VN food products.

Experience

• At least 2 years of experience in Western or VN cuisine, preferably in restaurant or hotel chains.

Skills and Abilities

• Strong culinary and tasting skills.
• Ability to create new menus and improve products based on market trends and customer demand.
• Creative mindset with understanding of chain store operations.
• Ability to analyze, quantify, and optimize costs effectively.
• Good communication skills.
• Proficiency in Microsoft Office (Word, Excel, PowerPoint).

Other Characteristics

• High sense of responsibility and ability to work under pressure.