RESEARCH AND DEVELOPMENT CHEF

The Research and Development (R&D) Chef creates new recipes to improve food products for the organization. Responsible for designing new recipes in consideration of ideas and market demand for new products. Improves recipes and preparation methods to meet mass production and regulatory needs. Helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should be skilled in culinary arts and experienced in the Food and Beverage (F&B) sector. Works in a kitchen or laboratory with good knowledge of food science and familiarity with nutrition and mass production needs. Possesses a sound understanding of cultural and culinary trends and is very creative in developing and presenting products.

Duties and Responsibilities

1. Assist in data gathering for new product specifications.
2. Confirm product formulations and other information for constructing product profiles.
3. Create new recipes and refine taste profiles through experimentation.
4. Develop ideas from food preparation processes for marketing purposes.
5. Develop product improvements based on sensory testing and consumer data.
6. Establish product specifications and documentation.
7. Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
8. Modify new product recipes and ingredient selection while considering nutrition, shelf life, and regulations.
9. Plan, manage, and run panel sessions and sensory tests on food products.
10. Refine recipe formulation for mass production purposes.
11. Review ingredients to meet customer needs and requirements.
12. Review methods to improve the quality of new food products and compliance with food regulations during mass production.
13. Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.
14. Suggest changes to new food production processes.
15. Support the sales team by preparing samples for local and overseas customers.
16. Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.

Requirements and Qualifications

1. Strong knowledge of food science and nutrition.
2. Excellent culinary skills and creativity.
3. Ability to work well under pressure.
4. Strong communication and presentation skills.
5. Detail-oriented with strong organizational skills.
6. Ability to conduct thorough research.
7. Proficiency in using kitchen equipment and tools.
8. Knowledge of food safety regulations.
9. Ability to work independently and as part of a team.
10. Strong problem-solving skills.
11. Willingness to stay updated on industry trends.
12. Experience in training and mentoring staff.
13. Ability to source and evaluate new ingredients.
14. Degree or Diploma or a minimum of three years relevant work experience.
15. Able to work early mornings, nights, and weekends.