Commis

About the role

This role involves assisting R&D Chefs in recipe development and bench-top trials within a food research and development kitchen laboratory. You will prepare, weigh, and mix ingredients for test batches and new product samples, precisely follow experimental recipe formulations, and prepare high-quality product samples for internal sensory panels and client presentations. You will also record detailed observations during testing, assist during plant line trials to translate kitchen recipes into large-scale factory runs, and maintain an exceptionally clean, organized, and hygienic R&D kitchen laboratory in compliance with Good Manufacturing Practices (GMP).

Key responsibilities

• Assist R&D Chefs in preparing, weighing, and mixing ingredients for test batches, new product samples, and bench-top trials
• Precisely follow and document experimental recipe formulations down to the exact gram or baker's percentage
• Prepare high-quality product samples for internal sensory panels, management tastings, and client presentations
• Record detailed observations during testing, including baking times, dough temperatures, product yields, and physical characteristics
• Assist the R&D team during plant line trials, helping translate a small kitchen recipe into a successful large-scale factory run
• Maintain an exceptionally clean, organized, and hygienic R&D kitchen laboratory in compliance with Good Manufacturing Practices (GMP)
• Monitor and manage the inventory of specialized R&D ingredients, raw materials, and laboratory culinary equipment

About you

• Graduate of Culinary Arts, Baking & Pastry Arts, Hotel and Restaurant Management (HRM), or a food-related discipline
• Minimum of 6 months to 1 year of experience in a commercial kitchen, bakery, or corporate test kitchen
• Excellent mathematical and weighing skills (precision is mandatory in R&D)
• Deep understanding of standard culinary measurements and a passion for kitchen experimentation
• Meticulous attention to detail, strong curiosity, and the ability to take structured technical direction
• Must possess a valid local health certificate for food handling