Pastry Chef - Research and Development

We require a Pastry Chef who will provide hands-on support to the team for pastry products and menu development, product evaluation, recipe development, and Operations training on new or modified recipes. The R&D Chef will demonstrate a superior knowledge of culinary techniques, operational knowledge, and strong coaching abilities.

Responsibilities:

1. Creates recipes for new products and enhances the existing products looking at constant improvement in quality & cost.
2. Develops and communicates recipes that are operationally executable and meet company food quality standards.
3. Observing market trends and modifying recipes accordingly.
4. Liaison with QA to check & enhance product quality (Stability, Appearance, Taste & Flavor).
5. Develops and deploys food development strategy that provides recipes, products, and procedures.
6. Implements field roll-outs of new products and recipes, including preparation of videos, procedures, and special instructions.
7. Train BOH staff on existing or new recipes or procedures.
8. Conducts presentation on product/food preparation.
9. Responsible for product evaluation, including hold-time and yield studies, product costing, and portion control.
10. Develops training materials for Operations on how to correctly handle new products, recipes, or procedures.

Qualifications:

• Minimum of 5 years Production Research & Development experience
• Bachelor's Degree / in Food technology or Certification in Culinary
• Experience and knowledge in dealing and working with: HACCP, ISO 22000, International GMP & DM Food Safety Guidelines.
• Creative and innovative thinking
• Strong organizational, critical thinking, and communications skills
• Attention to detail and good judgment