The Development Chef is responsible for the development and improvement of recipes and new product prototypes and processes inline with the company’s food proposition. He is responsible for ensuring that production processes meet the Plain Vanilla food quality and food safety standards. He/She provides food science expertise in designing processes to manufacture new food products on a commercial scale.

Responsibilities:

• Create new recipes, modifying and improving existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Carry out research and consolidate data gathering for new product specifications.
• Formulate new food production standards and standard operating procedures.
• 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.
• Establish product specifications and documentation.
• Review methods to improve the quality of new baked products and compliance with food regulations during mass production.
• Facilitate innovation and lead team leaders to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations for changes to new & existing food production processes.
• Follow up on yearly refreshment training schedule.
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Execute any other duties as assigned. 

Requirements:

• Possesses analytical and problem-solving skills and should be able to work independently.
• Good sensory skills to evaluate flavours and create recipes for new products. Exposure to or experience in anglo-american training or establishments is required.
• Excellent knowledge of production systems, food costing, ordering and inventory
• Strong leadership qualities and decision making ability.
• Possess capability to lead, motivate and manage subordinates
• Sound knowledge/understanding of cultural and culinary trends
• Creative in developing and presenting products
• HACCP certified and other food safety regulations would be a bonus
• Good command of spoken English
• PC literate with knowledge in MS Office
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425