RND CHEF

R&D CHEF (Local - Onsite)

Creative, Resourceful and Experienced.

8AM-11:30PM WORKING HOURS

ONLY FOCUS ON RND, no service required.

➡️ Develop my concepts.

Turn your brief into tested options, research ingredients, obtain samples and explain the trade-offs.

➡️ Improve existing dishes.

Fix inconsistency, excessive cost, slow preparation or poor holding quality.

➡️ Standardise recipes.

🔥 SOP!!! Exact ingredient, weights, specifications, method, equipment, batch yield and portion sizes.

➡️ Calculate costs.

Cost per usable portion using actual purchase prices and yields, with suggested changes for your approval.

➡️ Create kitchen SOPs.

Preparation, portioning, assembly, plating photographs, quality checks and relevant storage instructions.

➡️ Train and hand over.

Demonstrate the method, watch staff reproduce it, and correct the instructions where necessary.

➡️ Maintain the recipe library.

Keep approved versions, supplier specifications and changes organised in company-accessible files.

➡️ Marketing.

Might need to appear in marketing content

Whatsapp 8292 9478 your resume.