Total 4 cake pastry chef job vacancies in Education / Training category in D21 Upper Bukit Timah, Clementi Park, Ulu Pandan

Research & Development Sous Chef

Overview

A fantastic opportunity for a creative, passionate and driven individual to be part of a growing manufacturing company with opportunities for long-term career progression as the business grows. You will be the expert in recipe development and culinary innovation.

As a R&D Sous Chef, you will work closely with the management and quality assurance department to develop new recipes and refine taste profiles through experimentation for B2B customer – Café, Education, Catering and Retail products. You will train kitchen team members, supervise and coordinate all culinary activities. You are also responsible for preparing consistent, high quality food products and improve efficiency to streamline kitchen operations.

Responsibilities include:

• Create new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations
• Confirm product formulations and other information for constructing product specifications and documentation
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes
• Plan, manage and run panel sessions and sensory tests on food products
• Review ingredients to meet customer needs and requirements
• Monitor and maintain product quality and food safety system
• Conduct food safety and shelf-life risk management during the product development stage
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Conduct studies to discover ways to improve the efficiency of production processes
• Ensure manufacturing and processing staff wear appropriate sanitary and protective gear to ensure health and safety
• Monitor every aspect of production to ensure compliance with established procedures and standards
• Oversee the maintenance, repair, and replacement of production equipment to ensure smooth work operations
• Set production objectives and implement action plans for achieving set targets
• Conduct forecast to identify potential risks and contingencies in a proposed project
• Prepare periodic reports to update upper management on food production activities
• Create workshifts to ensure round-the-clock food production operations
• Maintain accurate inventory of raw materials and processed food products
• Ensure products and raw materials are stored properly at optimum conditions
• Carry out surveys to identify customer requirements and adjust to meet such needs
• Follow all safety and sanitation policies when handling food and beverages

Minimum qualifications

• At least 8 years of relevant working experience in F&B
• Culinary-related certifications/Diploma preferred
• Fluency in English and Chinese

Requirements

• Good communication and interpersonal skills
• Able to work within deadlines and well-organised in handling multiple projects
• Strong and proven track record of executing projects
• Positive attitude and eager to learn
• Display strong initiative and able to work independently
• Thrive in a fast-paced environment and able to adapt quickly
• Strong understanding of food manufacturing processes
• Proficient in cost management and production efficiency strategies
• Knowledge in food safety and quality hygiene systems e.g. HACCP, GMP, Food safety management systems e.g. ISO 22000, AIB, FSMS 22000, etc.
• Creative, detail minded, with excellent communication skills and can work independently and as a team
• Strong project management and influencing skills

Description:

Simple Food Solutions Pte Ltd is a dynamic OEM food manufacturing company dedicated to providing innovative and high-quality food products. We are looking for a creative and experienced Research and Development Specialist to lead our R&D efforts, drive new product development, and optimize kitchen operations.

Key Responsibilities:

1. Recipe Development and Product Innovation

• Create and test innovative recipes tailored to market trends and customer demands.

• Ensure recipes are scalable for production efficiency while maintaining exceptional quality.

2. Quality Assurance and Control (QA/QC)

• Establish and implement robust QA/QC protocols.

• Conduct product trials to ensure consistency, compliance, and safety standards.

• Resolve quality issues during development and production.

3. Product Approval and Accountability

• Oversee product approval, ensuring all items meet company standards for taste, presentation, and compliance.

• Sign off on finalized recipes and processes, assuming full accountability for product quality.

4. Collaboration with the Sales Team

• Partner with the sales team to understand customer feedback and market needs.

• Assist in presenting products to clients, including demonstrations and tastings.

• Support customization for specific customer requests.

5. Production Alignment and Management

• Collaborate with the Production Manager to align recipes with operational capabilities.

• Train production staff on new recipes and processes.

6. Market and Trend Analysis

• Research food trends, customer preferences, and competitor products to inform recipe development.

• Innovate and propose new product concepts for market differentiation.

7. Documentation and Reporting

• Maintain thorough records of recipes, ingredient specifications, and QA/QC protocols.

• Provide updates to the Production Manager and sales team on project progress and approvals.

Qualifications:

• Minimum of 5 years of culinary experience, focusing on R&D, QA/QC, or product development.

• Expertise in scaling recipes for production.

• Knowledge of food safety regulations and quality standards.

• Strong collaboration skills with production and sales teams.

• Excellent problem-solving and organizational skills.

Education:

• Degree/Diploma in Culinary Arts, Food Science, or a related field.

• Certifications in quality management or culinary innovation are a plus.

Key Competencies:

• Accountability in managing product quality, approvals, and customer satisfaction.

• Creative and innovative thinking with a strong focus on operational alignment.

• Ability to manage multiple projects within tight deadlines.

Benefits:

• Competitive salary and performance incentives.

• Opportunities for career growth and skill development.

• Collaborative and innovative work environment.

Join our renowned international hotel and tourism school as a full-time Pastry & Baking Trainer and inspire the future generation of culinary experts. As a Trainer, you will play a key role in delivering exceptional training to our students, equipping them with the skills and knowledge needed for success in the hospitality industry. Your responsibilities will include developing and delivering engaging culinary lessons, demonstrating cooking techniques, assessing student progress, and providing constructive feedback. The ideal candidate will have a strong pastry and baking background, a passion for teaching, and excellent communication skills. If you are dedicated to fostering culinary excellence, nurturing talent, and shaping the next generation of culinary professionals, we encourage you to apply for this rewarding position.

MINIMUM QUALIFICATION AND WORK EXPERIENCE REQUIRED

1. Diploma or Degree holder in relevant field of studies from a recognized educational institution with at least 5 years industry experience at a supervisory/managerial level
2. WSQ Advanced Certificate in Learning and Performance and/or related teaching/training experience advantageous
3. Good command of English with an ability to communicate effectively at all levels
4. Team player who is able to work with faculty members and administrative staff
5. Familiarity with the latest developments and best practices in food and industrial trends, safety protocols, and sanitation measures.
6. Working knowledge of relevant computer software applications pertaining to course delivery, e.g. PowerPoint, Word, Excel or equivalent
7. Strong interest in nurturing students in their learning journey

• Menu development and Research & Development activities supporting Chef Partner’s concepts
• Organisation and documenting of new and current recipes into a system that is easily utilised by the culinary operations team, ensuring SOPs, recipes are followed
• Conducting training and development of recipes to current and new staff under Chef Partner’s concepts
• Support the Chef Partner in planning and manage activities with the Marketing department relating to overseas events that the Chef Partner is engaged in
• Logistical liaison and project manager for overseas promotional/4-hands trips that the Chef Partner is engaged in to both external and internal contacts
• Food cost and savings for concepts under Chef Partner
• Support Chef Partner in operations where necessary