Job description for R&D Chef at PT Perahu Berkah Indonesia
Salary Range: Rp13,000,000 – Rp18,000,000 per month
Qualifications:
- Minimum SMA/SMK graduate or Culinary diploma or degree from a recognized culinary institution is an advantage.
- Minimum 1–2 years of experience as an R&D Chef or in a similar role, with hands-on experience in product development, recipe formulation, and recipe standardization.
- Familiarity with ingredient sourcing, shelf-life testing, and product improvement is a plus.
- Strong expertise in Western cuisine, including cooking techniques, ingredient functionality, menu development, and international flavor profiles.
- Proven ability to develop, create, and standardize various sauces, with a strong understanding of the five classical French mother sauces (Béchamel, Velouté, Espagnole, Hollandaise, and Tomato Sauce) and their derivatives.
- Monitor global culinary and cooking trends, emerging ingredients, consumer preferences, and industry innovations to create competitive and market-driven products.
- Creative, detail-oriented, and analytical, with excellent problem-solving and communication skills, capable of collaborating effectively with production, quality assurance, and operations teams to deliver innovative, market-ready products.
- Honest, disciplined, responsible, proactive, detail-oriented, and passionate about the F&B industry, with the ability to work independently as well as in a team.
- Able to uphold strict food safety, hygiene, sanitation standards, and proper food handling protocols, as well as manage stock rotation, inventory monitoring, and proper ingredient storage.
- Solid knowledge of food costing, ingredient optimization, food safety (HACCP/GMP), quality control, and scaling recipes from kitchen trials to commercial production.
- Able to work independently as well as collaborate with cross-functional teams.
- Comfortable working in a fast-paced and dynamic environment and willing to work on a shift schedule, including weekends and public holidays.
Job Description:
- Research, develop, and improve Western food products, with a primary focus on creating innovative sauces, seasonings, and recipes that meet company quality and market standards.
- Formulate, test, and standardize recipes by conducting product trials, sensory evaluations, and cost analysis to ensure consistency, scalability, and profitability.
- Develop and refine a wide range of sauces, including cream-based, tomato-based, butter-based, emulsified, reduction, and other sauces for commercial production.
- Collaborate with Production, Quality Assurance, Procurement, and Operations teams to ensure new products can be manufactured efficiently while maintaining quality, food safety, and cost targets.
- Monitor global culinary trends, conduct ingredient research, and continuously improve existing products through innovation, quality enhancement, and process optimization.
