RESEARCH AND DEVELOPMENT CHEF

VS CAFE VIET PTE. LTD.; Serangoon Garden Circus; On-site; SGD 40,000 - 60,000; Full time

Job summary

A culinary organization in Singapore seeks a Research and Development Chef to design and improve food products. The ideal candidate will have strong knowledge in food science, excellent culinary skills, and the ability to work under pressure. Responsibilities include creating new recipes, refining products based on sensory testing, and assisting in the marketing of new products. Applicants should have a degree or diploma or at least three years of relevant experience. Flexibility with hours is required.

Qualifications

• Strong knowledge of food science and nutrition.
• Excellent culinary skills and creativity.
• Ability to work well under pressure.
• Detail-oriented with strong organizational skills.
• Experience in training and mentoring staff.

Responsibilities

• Assist in data gathering for new product specifications.
• Create new recipes and refine taste profiles through experimentation.
• Establish product specifications and documentations.
• Manage panel sessions and sensory tests on food products.
• Support sales team by preparing samples for customers.

Skills

Culinary skills

Creativity

Research skills

Problem-solving

Communication skills

Education

Degree or Diploma in relevant field or 3 years experience

Tools

Kitchen equipment and tools

Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.
• Confirm product formulations and other information for constructing product profiles.
• Create new recipes and refine taste profiles through experimentation.
• Develop ideas from food preparation processes for marketing purposes.
• Develop product improvements based on sensory testing and consumer data.
• Establish product specifications and documentations.
• 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.
• Plan, manage and run panel sessions and sensory tests on food products.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Review methods to improve quality of new food products and compliance with food regulations during mass production.
• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Suggest changes to new food production processes.
• Support sales team by preparing samples for local and overseas customers.
• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.
• Excellent culinary skills and creativity.
• Ability to work well under pressure.
• Strong communication and presentation skills.
• Detail-oriented with strong organizational skills.
• Ability to conduct thorough research.
• Proficiency in using kitchen equipment and tools.
• Knowledge of food safety regulations.
• Ability to work independently and as part of a team.
• Strong problem-solving skills.
• Willingness to stay updated on industry trends.
• Experience in training and mentoring staff.
• Ability to source and evaluate new ingredients.
• Degree or Diploma or minimum three years relevant work experience.
• Able to work early mornings, nights, and weekends.