Basic Functions

The Research and Development (R&D) Specialist creates
new recipes to improve food product from the organization. He/She designs new
recipes in consideration of ideas and market demand for new products. He/She
improves his/her recipes and preparation methods to meet mass production and
regulatory needs. He/She helps to design marketing strategies based on his/her
approach and ideas in creating new products.

He/she is skilled in culinary arts and is experienced in the
Food and Beverage (F&B) sector. He/she works in a kitchen or laboratory.
He/She has good knowledge on food science and is familiar with nutrition and
mass production needs. He/She has sound understanding of cultural and culinary
trends. He/She is very creative in developing and presenting products.

He/She is responsible for product and equipment sampling
that will be used in commissaries and stores and helps facilitate effective
launches and necessary implementation.

Duties and
Responsibilities

·        
Assist in data gathering for new product
specifications.

·        
Confirm product formulations and other
information for constructing product profiles.

·        
Create new recipes and refine taste profiles
through experimentation

·        
Develop ideas from food preparation processes
for marketing purposes

·        
Establish product specifications and
documentations

·        
Make recommendations in the design of new
manufacturing processes or to change current equipment or processes

·        
Modify new product recipes and ingredient
selection while taking note of nutrition, shelf life, and regulations

·        
Refine recipe formulation for mass production
purposes.

·        
Review ingredients to meet customer needs and
requirements.

·        
Review methods to improve quality of new food
products and compliance with food regulations during mass production.

·        
Suggest alternative ingredients and food
preparation processes to meet mass production and compliance needs.

·        
Suggest changes to new food production
processes.

·        
Troubleshoot production processes to resolve
production, quality, and regulatory compliance issues.

·        
Product innovation- the number of new
pizza/products that becomes part of the menu.

·        
Creating of new product for the menu that would
translate to sales.

·        
Improving of current crust and other pastry
products.

·        
Facilitate transfer of technology from R&D
to production idea.

·        
Execute functions of quality control in the
commissary’s production line.

·        
Assess product returns and complaints and make
recommendations

·        
Conduct random audits for GMP in other
commissaries.

·        
Prepare following reports:

1.      
Evaluation report on every sample evaluated.

2.      
Summary of quality issues observed for products.

3.      
Summary of product evaluation on raw materials
ingredients and finished products.

4.      
Report for 5s and GMP compliance in
commissaries.

5.      
Monthly Summary of product complaints.

Job Requirements:

•         Graduate
  of any culinary course or food and beverage course.
•          With 5
  years of experience in the culinary industry as a chef.
•          Has
  experience in handling pizza and pasta products.
•          With
  bread and pastry background is an advantage.

Summary of role requirements:

• Looking for candidates available to work:
  • Monday: Morning
  • Tuesday: Morning
  • Wednesday: Morning
  • Thursday: Morning
  • Friday: Morning
• 1 year of relevant work experience required for this role
• Working rights required for this role
• Expected start date for role: 15 September 2024