2-year degree from an accredited university in culinary arts
4 - 5 years of experience in culinary, food development or related professional area.
Should have cooking knowledge of regional/ national cuisines
Strong communication and food presentation skills.
Tasks
Ideate and develop new applications for veg and non-veg products
Prepare the product samples for internal / external sensory evaluation and maintain records
Conduct tasting sessions with panel members for proposed new products
Identify the regional/ national / international products and prepare prototype recipe
Support development team for ingredients evaluation for new product development
Continuously recommend new ideas and actively work with NPD team to transform the concepts into final product
Maintain the hygienic practices in NPD and sensory section
Regulate the temperature of freezer/oven/fryer/griller etc Maintain the other kitchen equipment, manage raw material inventory, and ensure the proper handling of utensils
Provide internal training to kitchen staff for cleanliness and hygiene