The Research and Development Pastry Chef is responsible for creating, designing, developing, and innovating baked goods, including bread, cakes, and pastries.
The role requires ensuring all products meet client specifications, budgets, and timelines while driving culinary innovation and maintaining high-quality standards.
Job Description:
Recipe Development: Create and develop new pastry recipes and concepts that align with the company's brand identity and market trends.
Research and Innovation: Conduct research on ingredients, baking techniques, and culinary trends to inspire innovative pastry and cake products.
Recipe Testing: Perform thorough recipe testing and refinement, adjusting flavors, textures, and presentation to achieve optimal results.
Optimization: Optimize recipes for scalability, cost-effectiveness, and production efficiency without compromising taste and texture.
Production Support: Assist in troubleshooting production issues and provide technical support to production teams to ensure smooth operations.
Job Qualifications:
Minimum of 2 years of experience in the preparation and design of baked products.
Must possess at least a Bachelor's degree in Food Science or be a graduate of Culinary Arts.
Comprehensive knowledge of baking techniques and presentation standards.
Demonstrated passion for pastry arts, with a proven ability to accurately follow and innovate on recipes.
Computer literacy and a solid working knowledge of quality systems and food safety are essential.
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