- Global (European) menu development and in-house promotion operation
- Planning/operation of cooking education for employees and cooking class for end-users
Development of new low-carbon menus reflecting ESG
Provision of European-style menus to major customers (business sites)
- Lead development of new recipes based on European cuisine, menu planning, and selection of plate presentation
- Conduct culinary training for the food service employees (Chefs) and manage internal promotions
- Design and provide cooking classes and menus based on European recipes to the customers
- Create low-carbon footprint recipes in compliance with ESG (Environmental, social, and governance)