Needed Skills
- • Culinary Research
- • New Product Development
- • Recipe Creation
- • Cost control
- • Training and Education
- • Documentation and Reporting
- • Cross-Functional Collaboration
- • Quality Assurance
- • Menu Planning and Optimization
- • Experimentation and Prototyping
- • Ingredient Sourcing
Description:
Position Overview:
As a Research and Development (R&D) Chef, you will be responsible for developing and creating innovative food products, recipes, and concepts for a variety of culinary purposes. You will play a crucial role in the product development process by conducting research, experimenting with ingredients and techniques, and collaborating with cross-functional teams to bring new culinary ideas to life. Your expertise and creativity will contribute to the success of the organization by delivering unique and high-quality food offerings.
Salary and Other benefits:
Other Benefits:
- Employment Visa
- Accommodation (sharing)
- Ticket to hometown (after completion of 2years)
- Annual Leave (30 days every year)
- Meals on duty
- 2 pairs of uniform
- Safety shoes (protective clothing)
- Transportation from accommodation to kitchen
- Medical Insurance
- Annual Benefits (Gratuity as per UAE labor law) + other benefits
Key Responsibilities:
- Culinary Research: Conduct thorough research on current culinary trends, ingredients, and techniques to stay updated with the latest industry developments.
- New Product Development: Develop new food products, recipes, and concepts that align with the organization's objectives and target market.
- Recipe Creation: Create and test recipes for new food products, ensuring they meet quality, taste, and nutritional standards.
- Ingredient Sourcing: Collaborate with suppliers and vendors to source high-quality ingredients that meet the organization's standards and requirements.
- Experimentation and Prototyping: Experiment with different ingredients, flavors, and techniques to create prototypes for new food products and refine existing recipes.
- Menu Planning and Optimization: Collaborate with culinary and marketing teams to develop innovative menus, optimize existing recipes, and enhance overall food quality.
- Quality Assurance: Conduct sensory evaluations and quality checks to ensure consistency, taste, and adherence to food safety regulations.
- Cross-Functional Collaboration: Collaborate with cross-functional teams, including marketing, operations, and procurement, to understand their requirements and incorporate their inputs into the development process.
- Documentation and Reporting: Maintain detailed records of recipes, product specifications, and development processes. Provide regular reports and updates on progress and findings.
- Training and Education: Conduct training sessions for culinary staff and provide guidance on new techniques, processes, and products.
- Cost control: Calculate costing of ingredients, ensuring products are developed within targeted cost range
- Assist in Marketing photo shoots and food styling and creating customer facing recipes.
- Time keeping and Turnaround has to be prompt
Qualifications and Skills:
- Culinary Expertise: Extensive knowledge of culinary techniques, ingredient functionality, flavor profiles, and food science principles.
- Expert in International cuisines like European, Indian, Arabic Cuisines.
- Knowledge: Knowledge of Diets like KETO/ VEGAN
- Creativity: Ability to develop innovative and unique food concepts and recipes.
- Research Skills: Strong research and analytical skills to stay updated with culinary trends and incorporate them into product development.
- Collaboration: Excellent teamwork and communication skills to collaborate effectively with cross-functional teams and external partners.
- Organization and Time Management: Strong organizational skills to manage multiple projects simultaneously and meet deadlines.
- Attention to Detail: Meticulous attention to detail to ensure product quality and consistency.
- Adaptability: Ability to adapt quickly to changing priorities and requirements.
- Food Safety Knowledge: Understanding of food safety regulations, best practices, and quality assurance processes.
- Education and Experience: A culinary degree or equivalent experience in culinary arts or food science is preferred. Previous experience in research and development or product development roles is highly desirable.