R&D Chef (Bread / Pastry / Culinary)

Private Advertiser; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

An innovative firm seeks a Research and Development Chef to lead the creation and enhancement of recipes and food products. This role involves ensuring compliance with food safety standards while innovating new culinary creations. You will be responsible for conducting sensory tests, managing product specifications, and refining processes for mass production. Join a dynamic team that values creativity and quality, and play a vital role in bringing exciting new products to market. If you have a passion for culinary arts and a knack for problem-solving, this is the perfect opportunity for you to shine in a fast-paced environment.

Qualifications

• 8+ years of culinary industry experience with a focus on recipe development.
• HACCP certification and knowledge of food safety regulations required.

Responsibilities

• Develop and improve recipes and new product prototypes for food quality.
• Conduct sensory tests and manage product specifications for new food items.
• Lead innovation and training sessions in production and retail kitchens.

Skills

Analytical Skills

Problem-Solving Skills

Sensory Evaluation

Leadership

Creativity

Education

Diploma in Culinary Education

Degree in Culinary Education

Tools

MS Office

Job description

The Research and Development (R&D) Chef is responsible for development and improvement of recipes and new product prototypes and processes to ensure that its processes meet food quality and food safety standards.

He/She provides food science expertise in designing processes to manufacture new food products on a commercial scale for marketing purposes and meeting sales and SEA region’s import and export regulations.

Job Responsibilities

• Create new recipes, modifying and improving existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Consolidate data gathering for new product specifications.
• Formulate new food production standards and standard operating procedures.
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.
• Establish product specifications and documentations.
• Confirm product formulations and other information for constructing product profiles.
• Review methods to improve quality of new baked products and compliance with food regulations during mass production.
• Develop ideas from preparation processes for marketing purposes.
• Develop product improvements based on sensory testing and consumer data.
• Facilitate innovation and lead team leaders to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations to changes to new & existing food production processes.
• Organise and conduct Train the trainer and on the job training sessions locally and within SEA regions’ production and retail kitchens.
• Follow up on yearly refreshment training schedule
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Execute any other duties as assigned.

Job Requirements

• Min. Diploma/Degree in Culinary Education.
• At least 8 years of culinary industry experience preferred
• Minimum 3 to 5 years of professional experience working in a fast-paced commercial kitchen environment, such as a restaurant or catering facility required.
• Possesses analytical and problem-solving skills and should be able to work independently.
• Good sensory skills to evaluate flavours and create recipes for new products.
• Excellent knowledge of production systems, food costing, ordering and inventory.
• Possess capability to lead, motivate and manage subordinates.
• Sound knowledge / understanding of cultural and culinary trends.
• Creative in developing and presenting products.
• HACCP certified and other food safety regulations is required.
• PC literate with knowledge in MS Office