Research and Development Chef (for Breads and Cakes)

QUALIFICATIONS:
- Candidate must possess a Bachelor's Degree in Food Technology or other related course.
- With an in-depth knowledge in Physicochemical Analysis and Food Safety.
- Preferably with experience in Product Formulation under FMCG Industry.
- Preferably with at least 2-3 years experience in Breads and Pastries as R&D.

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.
- Develop product improvements based on sensory testing and consumer data.
- 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.
- Plan, manage and run panel sessions and sensory tests on food products. 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.
- Support sales team by preparing samples for local and overseas customers.
- Troubleshoot production processes to resolve production, quality and regulatory compliance issues.