POSITION SUMMARY

The R&D Chef will be responsible for the new concept and flavor development of products that will fit the Lee Kum Kee brand and strategic priorities. With knowledge of culinary trends, proficiency in culinary techniques and food sciences, the R&D Chef will bring expertise in flavor development and culinary execution and will be a key part of the Innovation Team. Using technical and culinary expertise, the chef will create Gold Standard recipes in assigned categories to support products portfolio penetration and ability to land in manufacturing. This position contributes to an innovative culture to execute strategic initiatives and build relationships both internally and externally. This role will work in a fast-paced environment of changing priorities, multiple projects, and short deadlines.

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential duty satisfactorily.

• This position requires an Associates degree in Culinary Arts and Food Science and/or related field.
• 5 years’ experience as R&D chef; 1-3 years as R&D chef in Asian cuisine. Experience in national chain restaurants is preferred.
• Understand restaurant operations, manufacturing, distribution, food safety, corporate strategy, and profitability; Knowledge of food ingredients functionalities, product development, production process and package development, QA, project process management, and financial hurdles is required.
• Proficient in Microsoft Outlook, Word, Excel, and PPT.
• Experience using continuous improvement methodologies.
• Strong oral and written communication & presentation skills.
• Ability to prioritize multiple tasks functions effectively in a global & multi-site organization.
• Knowledge of product life cycle management system is preferred.

LANGUAGE SKILLS

• Ideal candidate must be able to read and comprehend written and verbal instructions in English.

MATHEMATICAL SKILLS

Advanced mathematic and statistical skills.

ESSENTIAL FUNCTIONS

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job responsibilities include but not limited to:

• Partner with Sale Channels mainly Chain to generate a multitude of innovative product ideas and recipes, build prototypes according to short term and long-term project goals.
• Apply new and trending ingredients and flavors relevant to restaurant menu, customer demographics, food cultures, into culinary experience.
• Maintain acute awareness of trends, restaurant menu, flavor, consumer food products, and comparative products from all major channels; analyze and report findings from competitor product analysis.
• Work closely with R&D function groups, to create, innovate, and land new initiatives from innovation to commercialization and continuously improve quality, process, and cost of existing products.
• Formulate Gold Standard recipes to set target standards; thoroughly document the results of recipe development, cook yields, and descriptive qualities.
• Research and propose new innovative restaurants operational technology, restaurants cooking machineries, and tools.
• Organize/maintain R&D kitchen in good/clean condition, maintain necessary inventories.
• Support activities related to food shows and customers presentation as assigned.
• Maintaining affiliations with culinary institutes, restaurants and associations.
• Travel is required to support customer presentations, trade shows, launch of new products, and improvement in production as needed.
• Support with administrative work and other duties/projects as assigned.

SUPERVISORY RESPONSIBILITIES

This job has no formal subordinate supervisory responsibilities.