Research and Development Pastry Chef

POSITION SUMMARY:

The product development pastry chef is responsible for assisting the Executive Kitchen team in creating new innovative dessert and pastry products. As well as, ability to produce standardized recipes for production.

QUALIFICATION REQUIREMENTS:

• Excellent baking skills and deep understanding of flavor profiles.  Formal culinary training preferred.
• At least 5 years kitchen experience, including both Michelin starred restaurants and high-end caterers.
• Must be highly creative, innovative and have a willingness to experiment
• Strong understanding of recipe standardization, batching and finalization for production
• Strong understanding of various baking techniques
• Excellent taste perception and ability to provide feedback on quality
• Strong communication skills and ability to collaborate across the culinary team
• DOH Food protection Certified and strong understanding of all sanitation standards
• Strong computer skills and knowledge of Microsoft office and recipe software

JOB DUTIES AND RESPONSABILITIES:

• Assist the Pastry team in the development of new menu items to drive the internal innovation process from culinary perspective
• Identifying new trends and new ingredients to incorporate in luxury hospitality brand.
• Collaborate with team in contributing to dessert menu proposal themes and content
• Prepare and present samples plates of new products for tasting and feedback
• Adapt recipes to be scaled for production considering process techniques and shelf life
• Assist in maintain the recipe data base so that it is current, and information entered correctly
• Acknowledge cost efficiency of ingredients for profitability or prohibitively
• Work closely with executive team and sales reps to relay needs and information
• Ensure food specifications are accurate, compliant, and up to date, including allergen identification
• Assist onsite at events as needed