The Research and Development (R&D) Chefcreates new recipes to improve food product from the organisation. Ready todesigns new recipes in consideration of ideas and market demand for newproducts. Ready to improves recipes and preparation methods to meet massproduction and regulatory needs. Ready to helps to design marketing strategiesbased on candidate approach and ideas in creating new products.
Candidate should skilled in culinary arts andis experienced in the Food and Beverage (F&B) sector. Candidate works in akitchen or laboratory. Candidate has good knowledge on food science and isfamiliar with nutrition and mass production needs. Candidate has soundunderstanding of cultural and culinary trends. Candidate is very creative indeveloping and presenting products.
Duties and Responsibilities
• Assistin data gathering for new product specifications.
• Confirmproduct formulations and other information for constructing product profiles.
• Createnew recipes and refine taste profiles through experimentation.
• Developideas from food preparation processes for marketing purposes.
• Developproduct improvements based on sensory testing and consumer data.
• Establishproduct specifications and documentations.
• Makerecommendations in the design of new manufacturing processes or to changecurrent equipment or processes.
• Modifynew product recipes and ingredient selection while taking note of nutrition,shelf life and regulations.
• Plan,manage and run panel sessions and sensory tests on food products.
• Refinerecipe formulation for mass production purposes.
• Reviewingredients to meet customer needs and requirements.
• Reviewmethods to improve quality of new food products and compliance with foodregulations during mass production.
• Suggestalternative ingredients and food preparation processes to meet mass productionand compliance needs.
• Suggestchanges to new food production processes.
• Supportsales team by preparing samples for local and overseas customers.
• Troubleshootproduction processes to resolve production, quality and regulatory complianceissues.
Requirements and Qualifications
• Strongknowledge of food science and nutrition.
• Excellentculinary skills and creativity.
• Abilityto work well under pressure.
• Strongcommunication and presentation skills.
• Detail-orientedwith strong organizational skills.
• Abilityto conduct thorough research.
• Proficiencyin using kitchen equipment and tools.
• Knowledgeof food safety regulations.
• Abilityto work independently and as part of a team.
• Strongproblem-solving skills.
• Willingnessto stay updated on industry trends.
• Experiencein training and mentoring staff.
• Abilityto source and evaluate new ingredients.
• Degreeor Diploma or minimum three years relevant work experience
• Ableto work early mornings, nights, and weekends
