R&D Chef (Bread / Pastry / Culinary)

The Research and Development (R&D) Chef is responsible for development and improvement of recipes and new product prototypes and processes to ensure that its processes meet food quality and food safety standards.

He/She provides food science expertise in designing processes to manufacture new food products on a commercial scale for marketing purposes and meeting sales and SEA region’s import and export regulations.

Job Responsibilities

• Create new recipes, modifying and improving existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Consolidate data gathering for new product specifications.
• Formulate new food production standards and standard operating procedures.
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.
• Establish product specifications and documentations.
• Confirm product formulations and other information for constructing product profiles.
• Review methods to improve quality of new baked products and compliance with food regulations during mass production.
• Develop ideas from preparation processes for marketing purposes.
• Develop product improvements based on sensory testing and consumer data.
• Facilitate innovation and lead team leaders to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations to changes to new & existing food production processes.
• Organise and conduct Train the trainer and on the job training sessions locally and within SEA regions’ production and retail kitchens.
• Follow up on yearly refreshment training schedule
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Execute any other duties as assigned.

Job Requirements

• Min. Diploma/Degree in Culinary Education.
• At least 8 years of culinary industry experience preferred
• Minimum 3 to 5 years of professional experience working in a fast-paced commercial kitchen environment, such as a restaurant or catering facility required.
• Possesses analytical and problem-solving skills and should be able to work independently.
• Good sensory skills to evaluate flavours and create recipes for new products.
• Excellent knowledge of production systems, food costing, ordering and inventory.
• Possess capability to lead, motivate and manage subordinates.
• Sound knowledge / understanding of cultural and culinary trends.
• Creative in developing and presenting products.
• HACCP certified and other food safety regulations is required.
• PC literate with knowledge in MS Office