| Job Location | Riyadh, Saudi Arabia |
| Education | Bachelor's degree / higher diploma |
| Salary | Not Mentioned |
| Industry | Food & Beverage Production; Catering, Food Service, & Restaurant; Hospitality & Accomodation |
| Functional Area | Not Mentioned |
Implementation and Planning? Create new recipes and refine taste profiles through experimentation.? Confirm product formulations and other information for constructing product profiles.? Develop ideas from food preparation processes.? Develop product improvements based on sensory testing and consumer data.? Establish product specifications and documentations.? Make recommendations in the design of new manufacturing processes or to change current equipment or processes.? Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.? Plan, manage and run panel sessions and sensory tests on food products.? Refine recipe formulation for mass production purposes.? Review ingredients to meet customer needs and requirements.? Review methods to improve quality of new food products and compliance with food regulations during mass production.? Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.? Suggest changes to new food production processes.? Attend weekly, monthly OR urgent meetings when necessary? Create SOP?s and workflows as per INDPT standards and guidelines.? Develop production yields and periodically test these assumptions against actual kitchen production results from the central kitchen? Maintain recipe database ensuring recipes, yields, and raw material pricing are kept current and accurate.? Ensure batch recipes are converted accurately to match each kitchen?s production needs? Work closely with costing department to source the right products needed for each menu including PC tray set items, noncooked pass-through items, raw or pre-cooked sweets, sauces and bases.? Ensure all new recipes and methods fall within stated HACCP plans? Keep records on culinary activities, product cutting results, and necessary documents for new product profile.? Keep R&D kitchen in good condition, not limited to keeping equipment in good condition, cleaning daily activities and maintaining necessary inventories.
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