The R&D Chef will be primarily responsible for new product development and existing product improvement on our client s products. This person will perform R&D activities in response to the market and customer lead to achieving departmental goal, providing with culinary acumen, delivering successful market oriented innovation and renovation from.
Culinary concepts, continuously improving quality, process and cost of existing products. Develop concepts, products, and solutions by coordinating with business units. The position is required to create marketable food product recipes without close supervision. He/she will be in need of close communication across functions not limited to the marketing, operations, and executive teams to successfully achieve the objectives.
Maintain awareness of market food and menu trends and comparative products from all major channels, and analyze and report findings from competitor product analysis. Generate a multitude of innovative product ideas and recipes to build new product library to support a short term and a long term. Provide strategic assistance in development of menu concepts for the customers. Coordinate multiple concurrent food product launches from bench top testing to rollout. Function in the capacity of product based project leadership for product development programs from ideation/inception through introduction and full roll-out as needed. Develop new product concepts and recipes/formula based on menu trend, consumer insights, and customer s expectation etc and carry through process from inception through completion to budget and on time, including product prototype, best serving suggestion and cooking instruction. Keep records on culinary activities, product cutting results, and necessary documents for new product profile. Keep R&D kitchen in good condition, not limited to keeping equipment in good condition, cleaning daily activities and maintaining necessary inventories. Deliver results to the assignment as needed.
Ability to Develop new recipes that meet our high standards of quality, nutrition, and scaleability, while mindful of food cost goals, high production volumes, and kitchen specifications. Identify opportunities to improve our existing recipes for increased consistency and cost savings.Collaborate with our Operations team to create training programs that ensure the scaleability and consistency of our recipes. Collaborate with our Operations team to source ingredients and products necessary for the execution and national scaleability of our recipes.Knowledge of HACCP, SOP’s, and government/industry food safety and quality regulations, codes, and standards.Ability to collaborate with other departments, proactively identify problems/opportunities, and take ownership of deadlines and deliverables.Knowledge of BOH operations Passion for the F&B industry is a must. Computer skills Analytical skills knowledge of food products and commercializing recipe, procedural writing and costs.At least 5+ years of experience in R&D. Experience in industry is a plus.needed. Qualifications : Bachelor s Degree in Culinary Arts.
Food & Beverage Production; Catering, Food Service, & Restaurant
Employer (Private Sector)
Hospitality and Tourism
Full Time Employee
Monthly Salary Range
Number of Vacancies
Years of Experience
Min: 15 Max: 20
Bachelor’s degree / higher diploma
Min: 35 Max: 45