On behalf of our client, we are seeking a highly skilled and creative R&D Pastry Chef to lead menu development and product training for the entire brand. The successful candidate will play a pivotal role in enhancing existing products, developing new menu items, and consistently delivering high-quality culinary creations.
Roles & Responsibilities:
- Lead menu curation aligned with brand direction, identifying product gaps and delivering market-oriented innovation for existing culinary items.
- Continuously improve quality, processes, and costs of existing products, considering marketability, ease of presentation, production cost, quality, authenticity, and price points.
- Provide implementation handover and necessary training to operational Chefs.
- Conduct in-depth observations, market research, and competitor analysis; collate and analyze data to drive concept development. Develop a quarterly plan for time-bound deliverables, including Developing existing items, Standardizing recipes, R&D for seasonal, dine-in, and delivery items, and Introducing new menu concepts.
- Brainstorm product ideas, develop recipes and prototypes, and stay abreast of culinary trends for new product concept development.
- Optimize kitchen operations by assessing and providing solutions to increase efficiency, and consistency, and reduce costs.
- Provide expertise on ingredients, product build, and equipment requirements; recommend best practices based on concept delivery, operational feasibility, and consumer research.
- Determine ingredient yields and prepare products for nutritional analysis, ensuring correct size, weight, case size, product formula, and raw materials for new/improved products.
- Collaborate with Culinary, Operations, and Procurement teams to ensure seamless implementation of new products.
Skills & Requirements:
- Degree in Culinary Arts (heavy concentration in pastry) and/or a minimum of 5 years experience in R&D.
- Strong acumen in Chocolatier/Bakery/Pastry menu development.
- Strong knowledge of bakery production, cooking methods, kitchen equipment, and best practices.
- Minimum 3 years in a similar role.
- Passionate and expert in desserts and pastries with creativity and the ability to translate and deliver ideas.
- Ability to work independently, manage priorities, and deliver timely completion of assignments.
- People management, strong leadership, and fostering teamwork.
- Strong time management and communication skills.
- Critical thinker and conflict resolution skills.
- Understanding of Standard Financial Reporting; Full P&L, Food and Labor Cost, and menu engineering.
- Proficient in MS Office and restaurant software programs.
