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
