Research And Development Chef-Bakery

Baker By Chance

Position Overview:

Key Responsibilities:

Recipe Development:

• Create and test new recipes, dishes, and food concepts based on market trends, customer feedback, and company goals.
• Experiment with ingredients and cooking techniques to develop innovative, high-quality products.
• Ensure new recipes meet nutritional, dietary, and allergy specifications.

Product Testing and Refinement:

• Conduct in-depth testing of recipes and food products to refine taste, texture, and presentation.
• Develop scalable cooking methods and production processes to ensure recipes can be replicated in large-scale production.

Collaboration and Teamwork:

• Collaborate with food scientists, nutritionists, and other culinary professionals to optimize products and recipes for production.
• Participate in brainstorming sessions to generate new ideas and innovative food concepts.

Cost Control and Budgeting:

• Create cost-effective recipes by managing ingredient costs while maintaining high quality.
• Analyze production costs and work within budget constraints to ensure recipes are commercially viable.
• Monitor portion sizes and ingredient yields to reduce waste and optimize profitability.

Menu Innovation and Trends:

• Stay up to date with industry trends, food innovations, and emerging culinary techniques.
• Implement modern cooking trends and consumer preferences into product development.
• Attend food expos, conferences, and workshops to gather inspiration and stay ahead of competitors.

Documentation and Standardization:

• Document all recipes, processes, and methodologies to ensure consistency across production runs.
• Write detailed instructions for kitchen staff, ensuring that recipes are clearly defined and can be easily executed.
• Create and maintain product development timelines and reports to track progress.

Quality Assurance and Compliance:

• Ensure all new recipes and products adhere to food safety regulations and standards.
• Test and ensure products are safe for consumption, allergen-free, and meet any relevant legal or health requirements.
• Monitor quality control during the testing and scaling processes to prevent defects or inconsistencies.

Training and Mentorship:

• Train kitchen staff, production teams, or other chefs in new recipes and techniques.
• Provide guidance and mentorship on food preparation, presentation, and innovation

The R&D Chef plays a vital role in shaping the future of a food brand or culinary operation by innovating and creating the products that will define the businesss offerings. This position requires a unique blend of culinary creativity, scientific understanding, and business acumen.

Preferred candidate profile

• Proven experience as a chef, with at least 3-5 years in culinary research and development or a related field.
• Any Hotel Management, Culinary degree or equivalent professional training in Bakery and Confectionery.
• Strong knowledge of food trends, techniques, and innovation.
• Ability to create and refine recipes for scalability and commercial production.

Perks and benefits

Fixed CTC +Annual Bonus