To conceptualize and implement the new recipes for the brands both bakery and restaurant group divisions. Plus, Group R&D Chef is responsible for documentation of cost and developing Standard Operating Procedures (SOPs).
Responsible for the conceptualization and implementation of new recipes for the brands both bakery and restaurant group divisions
To conduct continual testing, improvement, and scaling of new and existing items recipes
Have capabilities for inventing menus for current food business chains
Able to know-how on food preservation
Alignment to brands ideas while keeping up in the current trends and competition in the industry
Tasting and sourcing of all ingredients and food-related suppliers that the allocated brands require
Ensuring that all outlets of the allocated brands are adhering to the brand standards in managing the food quality and food safety
Required to do regular audits on outlets to ensure compliance on food quality control, procedure and processes.
Conduct product training as required
In charged in documentation of costs and Standard Operating Procedures (SOPs)
Learning and understanding the flavour profiles for food products
Keep all food cost margin within the company standards.
Need to have some experience in facilities management – Innovation Kitchen
Diploma in Culinary skills, or its equivalent
Minimum 10 years of relevant working experiences
We are looking for individuals who have the experience in bakery & pastries, have a solid knowledge of techniques of International food, Burmese cuisine etc
Exceptional proven ability of kitchen management
Experience in Facility management is an advantage
Able to communicate, write and present in English is a must.