Christopher Emelo

• Menu Development and Standardisation

- Collaborate with franchisees to ensure launch keep core YO! dishes and showcase the brand‘s identity in new countries.

- Ensure consistency in food quality, taste, and presentation across all franchise locations.

- Adapt menu to allow some locally relevant items whilst maintaining the brands integrity.

• Training Programs

- Develop comprehensive training programs for franchise partners kitchen teams.

- Train new franchisees on menu execution, brand food safety guidelines, and kitchen operations.

• Quality Control

- Regularly visit franchise locations to assess food quality, adherence to recipes, brand compliance, and training food controls.

- Provide feedback to chefs and kitchen staff to improve performance.

• Recipe Standardisation

- Standardise recipes for core menu items to ensure consistent taste and presentation across franchise locations.

- Update recipes based on seasonal changes in each franchise territory or annual menu changes.

• Food Safety Compliance

- Ensure that all franchise kitchens adhere to food safety regulations.

- Train staff on openings of proper hygiene practices, safe food handling, and cleaning practices.

• Collaboration with Franchisees

- Work closely with franchise partners to address any kitchen/training challenges or operational issues.

- Work with franchisees to complete pre-opening brand support training for senior franchise team and conduct territory team training pre and post unit openings.

- Provide guidance and support for sourcing of ingredients and suppliers for new territory openings and sign off ingredients alongside the technical team for product specs.

- Provide franchisees with all SOP’s / food safety materials and recipe data / information prior to unit openings.

• Continuous Improvement

- Stay informed about Japanese and other International food trends, new cooking techniques and flavour profiles that may help food development to support the franchise partners.

- Introduce innovative menu items pr seasonal specials to keep the franchise business location fresh.

• Training Programs

- Develop comprehensive training programs for new UK restaurant kitchen teams

- Train new team on menu execution, brand food safety guidelines, and kitchen operations.

- Conduct ongoing training sessions where needed/requested to enhance kitchen skills and maintain consistency of product execution

• Quality Control

- Regularly visit regional UK locations to assess food quality, adherence to recipes, brand compliance, training of food controls.

- Provide feedback to chefs and kitchen staff to improve performance.

- Implement corrective actions when necessary.

• Food Safety Compliance:

- Ensure that all franchise kitchens adhere to food safety regulations.

- Train staff on openings of proper hygiene practices, safe food handling, and cleaning practices.

• Improved kitchen efficiency by streamlining cooking processes.
• Implemented new recipes for enhanced menu diversity.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Instituted a rotation system to minimise food waste.
• Ensured high-quality dishes with meticulous attention to detail.
• Maintained exemplary hygiene standards in the kitchen area.
• Trained junior staff for optimal performance and skill development.
• Collaborated with suppliers for fresh and quality ingredients procurement.
• Adhered to strict dietary guidelines from customers, ensuring satisfaction.
• Coordinated with front-of-house staff to ensure seamless service delivery.
• Established strong rapport with team members through effective communication skills.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Monitored inventory levels, ensured timely replenishment of stock.
• Directed the preparation of special dishes for events and holidays.
• Fostered a positive work environment, boosted team morale.
• Upheld health and safety regulations at all times in the kitchen.
• Assisted restaurant manager in cost control strategies implementation.
• Delivered consistently tasty meals by adhering to recipe instructions.
• Oversaw quality control measures, maintained consistency across all dishes served.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.