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

• \tAssist in data gathering for new product specifications.

• \tConfirm product formulations and other information for constructing product profiles.

• \tCreate new recipes and refine taste profiles through experimentation.

• \tDevelop ideas from food preparation processes for marketing purposes.

• \tDevelop product improvements based on sensory testing and consumer data.

• \tEstablish product specifications and documentations.

• \tMake recommendations in the design of new manufacturing processes or to change current equipment or processes.

• \tModify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• \tPlan, manage and run panel sessions and sensory tests on food products.

• \tRefine recipe formulation for mass production purposes.

• \tReview ingredients to meet customer needs and requirements.

• \tReview methods to improve quality of new food products and compliance with food regulations during mass production.

• \tSuggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• \tSuggest changes to new food production processes.

• \tSupport sales team by preparing samples for local and overseas customers.

• \tTroubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• \tStrong knowledge of food science and nutrition.

• \t Excellent culinary skills and creativity.

• \t Ability to work well under pressure.

• \t Strong communication and presentation skills.

• \t Detail-oriented with strong organizational skills.

• \t Ability to conduct thorough research.

• \t Proficiency in using kitchen equipment and tools.

• \t Knowledge of food safety regulations.

• \t Ability to work independently and as part of a team.

• \t Strong problem-solving skills.

• \t Willingness to stay updated on industry trends.

• \tExperience in training and mentoring staff.

• \tAbility to source and evaluate new ingredients.

• \tDegree or Diploma or minimum three years relevant work experience

• \tAble to work early mornings, nights, and weekends