We require Pastry Chef who will provide hands-on support to the team for pastry products and menu development, product evaluation, recipe development, and Operations training on new or modified recipes. The R&D Chef will demonstrate a superior knowledge of culinary techniques, operational knowledge, and strong coaching abilities.
Responsibilities
- Creates recipes for new products and enhance the existing products looking at constant improvement in quality & cost.
- Develops and communicates recipes that are operationally executable and meet company food quality standards.
- Observing market trends and modifying recipes accordingly.
- Liaison with QA to check & enhance product quality (Stability, Appearance, Taste & Flavor).
- Develops and deploys food development strategy that provides recipes, products and procedures.
- Implements field roll-outs of new products and recipes, including preparation of videos, procedures, and special instructions.
- Train BOH staff on existing or new recipes or procedures.
- Conducts presentation on product/food preparation.
- Responsible for product evaluation, including hold-time and yield studies, product costing and, portion control.
- Develops training materials for Operations on how to correctly handle new products, recipes, or procedures.
- 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 judgement