R&d Chef

3 days ago

Singapore LE RAINBOW CATERING PTE. LTD. Full time

The Research and Development (R&D) Chef is responsible for the development and improvement of recipes and new product prototypes and processes to ensure that its processes meet the food quality and food safety standards. He/She provides food science expertise in designing processes to manufacture new RTE/RTH products on a commercial scale for B2B and B2C.

Job Responsibilities
- Create new RTE/RTH recipes, modifying and improving existing recipes through experimentation.
- Plan, manage and run panel sessions and sensory tests on RTE/RTH products.
- 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 documentation.
- Confirm product formulations and other information for constructing product profiles.
- Review methods to improve the quality of new RTE/RTH products and compliance with food regulations during mass production.
- Develop product improvements based on sensory testing and 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 for changes to new & existing food production processes.
- Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
- Execute any other duties as assigned.

**Skills**:

- 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 and food costing
- Possess capability to lead, motivate and manage subordinates
- Sound knowledge/understanding of cultural and culinary trends
- Creative in developing and presenting RTE/RTH products
- HACCP certified and other food safety regulations are required
- Good command of spoken English and Mandarin
- PC literate with knowledge in MS Office

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