Pastry Chef - Research and Development

Responsibilities

1. Creates recipes for new products and enhance 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.
11. Implement and reinforce Company training programs, maintain culinary operational.

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