Position: R&D Executive (Chef background)
About the Role:
restaurants, implementing recipes, getting hands on in our dishes, bakery and pastry research,
new concepts, recipes, and products for targeted markets or customers and final product
managing the product lifecycle including conceptualization, design, trials, creation and evaluation of
We are looking for a passionate R&D Executive who ensures the culinary operation runs smoothly
be reporting directly to the R&D Director, and be responsible for testing, trialing, auditing the
development and scale- up to mass production. Work closely with cross- functional teams for
and supports teams to develop new and innovative products and kaizen existing ones. This role will
specifications.
Key Responsibilities:
· Formulate new dishes and products from concept approval, formula and product development,
plant trial runs to launch and post- launch
· Engage in recipe and process optimization continuously improving dishes and products quality,
shelf- life, as well as cost effectiveness and production efficiency
· Prepare samples and prototypes for the sensory evaluation
· Utilize ingredient and process knowledge, experimental design and data interpretation tools to
make technically sound recommendations
· Participate in product sensory using internal and external panels
· Keep current on product and consumer trends, apply this knowledge in the development and
planning process.
· Other related duties as assigned or required
Qualifications:
· Chef degree or a related food discipline or culinary research diploma/baking/pastry program
· Strong Chef background and basic kitchen knowledge and skills.
. Materials and ingredients knowledge.
· 2 years’ proven experience in dishes, baking and product development, preferably within dine- in.
· Passion for cooking (professionally)
. Good arrangement and cleaning attitude.
· Strong knowledge of ingredient functionality, product and sensory evaluation, nutrition, food
manufacturing processes, food microbiology, quality assurance and market research principles
· Solid technical understanding of related manufacturing equipment
· Basic communication skills, both written and verbal in English
· Knowledge of retail, consumer packaged goods and/or franchising is an asset
· Proven ability to be proactive, self- starter and capable of adapting to rapidly changing priorities
· Ability to work in a food allergen environment (wheat, dairy, egg, milk, soy, etc.)
· Willingness to travel as required
· Strong research and problem- solving skills
Job Type:
· Full- time Permanent (40 hours a week)
Work Location:
· Ho Chi Minh City (On- Site)
Language Requirement:
· English is considered an asset (not a requirement
