DEVELOPMENT CHEF/ SENIOR R&D EXECUTIVE (RTE)

DUTIES AND RESPONSIBILITIES

1. Conceptualize and develop new, scalable recipes for products that align with current food trends, consumer preference and customer / business requirements; using latest innovation and technology where appropriate.
2. Work closely with sales team to develop prototype and samples for customers evaluation.
3. Adhering to R&D SOP to execute lab or production trials through development of recipes, on-line processes, packaging systems, shelf-life studies and best practices in order to have the best product with easy-to-handle steps for all end-users without sacrificing quality and taste.
4. Work closely with Purchasing to source for and evaluate alternative materials from different suppliers for cost savings and contingency purposes.
5. Effectively managing multiple timelines ensuring deadlines are met and critical tasks are completed in timely manner; provide recommendations and solutions to setbacks based on data collected from trial or feedback.
6. To collaborate with various key stakeholders to continuously evaluate and refine existing products, menu, recipes and/or process to enhance efficiency and quality where necessary.
7. To be actively involved in new equipment sourcing and commissioning in relations to the needs of RTE division.
8. Actively participate in all existing/new Quality Management System including but not limited to Halal and Food Safety and Quality programs within Kawan Food Group.
9. Develop and maintain all R&D or project related documents in timely and organized manner. Ensuring all SOPs are developed and registered.
10. Staying updated on emerging culinary trends, ingredient innovations and market behaviour. Conduct comprehensive research and analysis to identify opportunities for product enhancement and optimisation.
11. Maintain cleanliness, tidiness and conditions of R&D Laboratory and its content, including but not limited to equipment, appliances, tools, utensils and cold rooms. Participate in periodic clean-up and stock count.
12. To undertake other responsibilities as and when assigned from time to time

JOB REQUIREMENTS

1. Fully qualified Chef or possess Diploma or Bachelor Degree in Culinary Arts / Food Science / Nutrition / Food Technology or other relevant fields.
2. Minimum 2 years’ worth of development chef experience in food manufacturing setting or minimum 3 years’ worth of chef experience in Non-manufacturing, Food & Beverage industry.
3. Proven track record of food product/ menu development, combining flavours, textures and technology.
4. Creative and has strong technical knowledge in food ingredients, food processing technology, food science and nutrition to cater for mass production needs.
5. Sound understanding of cultural and culinary trends.
6. Strong communication, project management and presentation skills to present new concept effectively.
7. Able to prioritize hygiene and cleanliness.
8. Outstanding interpersonal and teamwork skills.