RND PASTRY CHEF

Pastry R&D Chef – Nibs

Main job description

• Develop new toppings specifically for Nibs frozen yogurt.
• Create products such as: (creativity needed)

1. Bites : cheese cake, cookies, lamingtons, roti jadul, etc etc

2. crunchy toppings

3. indonesian based topping

4. fruit-based toppings

5. sauces, ganache and spreads

6. seasonal / limited-edition toppings

7. etc etc

• Develop 2–4 new concepts every month for tasting.
• Continuously improve existing Nibs toppings.
• Make sure toppings stay good when exposed to the actual Nibs environment: cold

yogurt, topping bar, humidity, refrigeration and service.

• Test texture after 1 hour / 4 hours / overnight / several days, depending on the

product.

• Develop recipes that can be reproduced consistently by production staff.
• Convert R&D recipes into proper gram-based SOPs.
• Create batch-production instructions.
• Calculate yield, portion size and food cost for every product.
• Find alternatives when ingredients are too expensive or difficult to source.
• Work with suppliers to test new chocolate, dairy, nuts, fruit puree, powders, flavour

pastes, etc.

• Train kitchen staff when a new topping launches.
• Monitor production periodically to make sure staff are following the recipe correctly.
• Maintain R&D records including versions, costing, shelf life and final approved recipes.

Expectation :

Make something delicious that works commercially at Nibs.

1. Creativity

They should regularly bring ideas without waiting for you to tell them exactly what to make.

For example, you propose somethings, example ;

“Can we make ube lamington?”

NIbs want someone who comes to management saying:

I tested ube lamington three ways. Version B stays softer after refrigeration and

costs Rp1,800 per 20g portion.

That is the type of person nibs need

2. Understanding frozen yogurt

They need to understand what happens when toppings meet cold, acidic yogurt.

Things like:

• chocolate becoming too hard
• brownies becoming dry
• cake becoming soggy
• cereal losing crunch
• sauces becoming too thick
• coconut absorbing moisture
• toppings freezing in cold display
• fruit releasing water

This should become one of your specialties. Learning by doing.

Bonus waited if you understand make yoghurt from scratch.

3. Commercial awareness

Every recipe should have:

Recipe → yield → cost/kg → portion cost → shelf life → storage → SOP.

Not just “it tastes good.

4. Consistency

Once approved, your kitchen team should be able to make almost exactly the same product

without the R&D chef standing there.

That means the chef needs to be good at simplifying recipes, not making unnecessarily

complicated pastry.

5. Trend awareness

I'd expect them to follow dessert trends in Bali, Melbourne, Korea, Japan, Australia,

TikTok/Instagram, frozen yogurt concepts, bakeries and dessert shops.

But you shouldn't blindly copy trends. Their job is to ask:

“How can this become a Nibs topping?”