job description
Join a dynamic culinary team in Bali as an R&D Chef, where innovation meets tradition. In this exciting role, you will lead the development of cutting-edge recipes, conduct rigorous food trials, and standardize menu items to elevate dining experiences. Your expertise in food costing, flavor profiling, and kitchen R&D will drive the creation of high-quality, scalable dishes that delight customers and optimize operational efficiency.
Bali’s vibrant food scene offers a unique opportunity to blend local ingredients with global culinary trends. Whether refining existing recipes or pioneering new concepts, your work will directly impact menu success and customer satisfaction. This position is perfect for a creative, detail-oriented chef with a passion for food science and a track record in product development.
If you thrive in a collaborative environment and are eager to shape the future of gastronomy in one of the world’s most inspiring destinations, we want to hear from you.
Responsibility
- Research and develop innovative recipes aligned with market trends and consumer preferences.
- Conduct food trials, taste tests, and sensory evaluations to refine flavors, textures, and presentations.
- Standardize recipes, portion sizes, and cooking methods to ensure consistency and scalability across locations.
- Collaborate with cross-functional teams (e.g., procurement, operations) to source high-quality ingredients and optimize food costing.
- Document detailed specifications, including nutritional information, allergens, and storage guidelines.
- Stay ahead of culinary trends, dietary restrictions, and sustainability practices to inform product development.
- Train kitchen staff on new recipes, techniques, and quality standards.
- Analyze customer feedback and sales data to iterate on menu offerings.
Qualifications
- Minimum 2 years of experience in culinary R&D, product development, or a similar role in the hospitality industry.
- Formal training from a culinary school or equivalent certification (e.g., Le Cordon Bleu, CIA).
- Proven expertise in food costing, yield management, and inventory control.
- Strong understanding of food safety, HACCP, and sanitation standards.
- Creative problem-solving skills with a keen palate for flavor balancing.
- Proficiency in Microsoft Office/Google Suite and culinary software (e.g., ChefTec, FoodCost).
- Excellent communication and teamwork abilities to collaborate with stakeholders.
- Passion for sustainable, locally sourced ingredients and global cuisine.