Food Innovation Chef (for F&B chain)

1. New Product Development
Follow the Company's strategic product innovation plans to develop products with a unique selling proposition (USP), delicious taste, the right Gross profit percentage, and GVFM
Consolidate data gathering for new product specifications: results of consumer insights team about consumer trends/preferences/ needs, Focus Group tests, and central Located Tests.
Create new food recipes, and modify new product recipes and ingredient selections while taking note of nutrition, shelf life, regulations, customer feedback, seasonal availability of ingredients, and cost considerations
Establish new product specifications, and formulations and formulate new food production standards & and standard
Operating procedures
2. Product Commercialization
Plan, organize and execute the production of a wide range of food, ensuring consistency in taste, texture, and presentation
Refine new recipe formulation, alternative ingredients, and food preparation processes to meet mass production and compliance needs
Review methods to improve the quality of new products an compliance with food regulations during mass production
Make recommendations in the design of new manufacturing processes or to change current equipment or processes
3. Training and Food Safety
Train the Training team/ 3rd parties, providing detailed guidance on techniques, ingredients, recipes, food safety, and the preparation process of the products
Maintain high levels of cleanliness and sanitation, ensuring compliance with food safety regulations and standards
Oversee the maintenance and upkeep of equipment, ensuring that all equipment is in good working condition, properly cleaned, and well-maintained
4. Product Standardization
Make sure new products are handed over to Operation with clear and full information when launching
Develop SOPs for Operations to ensure products' quality and consistency in the whole system
Analyze and track product performance, customer feedback, and market trends to identify opportunities for product enhancement and innovation
Maintain and stabilize the quality of the present products in store, update standards and changes from suppliers as necessary
1. Vietnamese only.
2. Education:A degree or diploma in Food Technology or related field. A degree in Food Science is a plus.
3. Experience:
05+ years of experience in F&B New Product Innovation, preferably in an F&B company, or high-volume, fine dining restaurant, or experience as a 4-star or 5-star hotel chef
Demonstrated ability to design menu architecture, and build recipes for Asian (Vietnamese Cuisine) and some European food (snack and fast food)
4. Knowledge of:
Strong understanding of flavor combinations and the ability to balance taste profiles
Stay updated on emerging food trends & techniques to continuously enhance our offerings
Understanding of food safety and sanitation standards, Health and Safety rules and procedures, HACCP requirements, Inventory Management
5. Skills (Ability to):
Creativity in developing unique and visually stunning food presentations
Strong communication and interpersonal skills, with the ability to work independently and collaboratively with other teams
Excellent attention to detail and organizational skills to ensure consistent quality Solutions-oriented, results-driven, and problem-solver
Capable of working in a fast-paced environment
Positive attitude, willingness to learn and develop
Strong Vietnamese & and English language skills
Ngành nghề: Thực phẩm & Đồ uống, Nhà hàng / Khách sạn, Công nghệ thực phẩm / Dinh dưỡng
Kinh nghiệm: 5 Năm
Cấp bậc: Quản lý
Hình thức: Nhân viên chính thức
Địa điểm: Hồ Chí Minh