Deskripsi Pekerjaan
Are you a visionary culinary artist with a passion for innovation? PT. Virtus Visio Vortexa is seeking a creative and detail-oriented R&D Chef to join our dynamic team in Jakarta Utara. In this pivotal role, you will be the driving force behind our menu evolution, tasked with developing, innovating, and standardizing exceptional culinary concepts across our diverse portfolio of brands and food categories.
The ideal candidate possesses a deep understanding of food science, culinary trends, and supply chain logistics. You will collaborate closely with procurement, marketing, and operations teams to bring new concepts from kitchen experiments to market-ready menu items that resonate with our customers. If you are ready to push the boundaries of flavor and help shape the future of our food brands, we want to hear from you.
Tanggung Jawab
- Develop, test, and refine new recipes and product concepts across multiple food categories.
- Create comprehensive Standard Operating Procedures (SOPs) and recipe manuals to ensure consistency across all outlets.
- Source high-quality ingredients while maintaining cost-effectiveness and margin targets.
- Analyze current food trends and consumer feedback to drive product innovation.
- Conduct sensory evaluations and lead tasting panels for new product launches.
- Collaborate with the operations team to ensure seamless execution and training for new menu rollouts.
- Monitor food safety and quality control standards throughout the development cycle.
Kualifikasi
- Minimum 3-5 years of experience in a culinary research and development or executive chef role.
- Strong background in food science, culinary arts, or a related field.
- Proven ability to manage menu engineering and food costing effectively.
- Exceptional creativity with a deep knowledge of diverse international and local cuisines.
- Strong project management skills and the ability to work under tight deadlines.
- Excellent communication and leadership skills to mentor kitchen staff during implementation.
- Proficiency in food safety regulations and sanitary practices.