Pastry Chef – R&D

Primary Duties & responsibilities include but not limited to:

New Menu Development

Lead menu curation in line with brand direction. Identify the product gap in response to the market and customer, delivering successful market oriented innovation and renovation for existing culinary items. Focus on continuously improving quality, process and cost of existing products; consideration should be given to various criteria such as marketability, ease of presentation, production cost, quality and authenticity and price points. Complete implementation handover as well as required training to be provided to operation Chefs.

R & D Deliverables

The deliverables will be time bound and should proposed through a quarterly plan. It should encompass the services stated in this Annexure as with emphasis to a) Developing Existing Items; b) Standardizing recipes; c) R&D for seasonal, dine in and delivery items; as well as d) New Menu

Develop Business Strategies

Conduct in-depth observations of restaurant clients and engage in market research, monitoring competitors and target demographics. Collating data, including analysis and forecasting as well as concept development.

Primary Duties & responsibilities include but not limited to:

• Brainstorm product ideas, develop recipes and product prototypes, and stays abreast of culinary trends to drive new product concept development.
• Optimize operations by assessing kitchen/providing solutions to increase efficiency, consistence and drive down cost
• Lead and provide expertise on ingredients, product build, and equipment requirements; recommends best product, procedures, packaging, and/or equipment options based on delivery of concept, operational feasibility, consumer research/sensory panel results, and supplier capabilities.
• Determines ingredient yields and prepares products for nutritional analysis, verifying correct size, weight, case size, product formula and raw materials for new/improved products.
• Performs other related duties, tasks, and responsibilities as required, assigned and directed.
• Participate in collaboration with Culinary, Operations and Procurement teams