Research & Development Chef

Position Title: Research & Development Chef

Department: Kitchen

Reports to: Executive Chef / Kitchen Manager

About the Company

Our client is a dynamic hospitality group recognized for creating trendsetting F&B concepts that blend creativity, quality, and experience. With several well-loved brands under its umbrella from artisanal bakeries to lifestyle-driven restaurants the group continues to redefine the casual dining scene across the GCC.

Principle Responsibilities & Position Purpose

Deliver and manage the strategic culinary development plan encompassing all product cycles that operates within the standards.

Essential Functions
• To combine innovative and creative ideas and exceptional culinary capability in developing products with commercial understanding of what will be profitable to the business and the customer/end user.
• Effectively use enthusiasm, creativity, strong culinary skills and commercial acumen to actively sell the benefits and added value for each new product developed.
• To lead a team of chefs and external food technicians to execute products accurately and with consistency across the board.
• Ability to come up with creative ideas in line with current and future food trends and translate them to exciting and appealing menu and food offers.
• Be highly innovative and to open new ideas, cuisines and concepts.
• Able to develop products from a range of cuisines, with various different looks and forms of food presentation.
• Create strong products regularly.
• Thoroughly research new ideas to identify market niches and opportunities to which existing products could be tailored and new products developed.
• Ability to be creative and cost-conscious in product development.
• Adopt a hands on approach to the launch of new products, menu or recipe dishes successfully.
• Writes & costs recipes and procedures for new products or reformulate current products.
• Ensures culinary execution is consistent with branding elements of each new product created.
• To carry out training of all staff involved in the production of new products developed.

Skills Required
• Creativity & Innovation
• Passion
• Teamwork
• Knowledge and Skills
• Integrity
• Ownership
• Planning and Organizing
• Influence
• Analytical Thinking
• Communication

Education
• Bachelors degree/diploma in culinary arts

Experience
• Minimum of 5 years culinary experience within an established food manufacturing group.
• Multiple language skills is an advantage.