Pastry Chef - Research and Development

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