RESEARCH AND DEVELOPMENT CHEF

RESEARCH AND DEVELOPMENT CHEF Job description

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

Candidate Requirements:

1. Skilled in culinary arts with experience in the Food and Beverage (F&B) sector.
2. Works in a kitchen or laboratory.
3. Good knowledge of food science, nutrition, and mass production needs.
4. Sound understanding of cultural and culinary trends.
5. 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 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 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 minimum three years relevant work experience.
15. Able to work early mornings, nights, and weekends.