Concept & Development Chef

Foster Clark Products Ltd in Malta is looking to recruit a Concept & Development Chef to join their team on a full-time basis.

Your Role:
Reporting to the Head of R&D, the Concept and Development Chef supports fast product prototyping which is part of the incubator approach to create and deliver new concepts and their feasibility. The Concept and Development Chef, within the project assignments, translate cooking and cuisine understanding into the development of prototypes, products, and application recipes.

Responsibilities:

• Develop prototypes and test series including the presentation in tasting sessions
• Implement scientific findings, new technologies, and processes into culinary prototypes and first feasibility assessments
• Plan and coordinate prototyping and development-related activities within the project time plan in a proactive way
• Assist in the scaling up of development prototypes in Bench scale and Pilot Plant
• Present new product ideas including concept prototypes.
• Ensure proper functioning of the experimental kitchen, including material supply and maintenance, Good Laboratory Practices (GLPs) implementation, and internal databases management
• Responsible for maintaining the experimental kitchen in a neat and organized manner by ensuring adequate labeling of samples/ingredients, material stock level maintenance, daily equipment checks
• Responsible for up-keep of experimental kitchen and safety equipment in good order and ensuring availability
• Aiding in preparation for tasting sessions.

Requirements:

• Gastronomy Education
• Bachelor’s Degree in Food Technology/ Food Science/ Food Engineering would be a plus.
• Vast experience in the gastronomy and hospitality industry with leading positions in a kitchen team as Chef de cuisine / Senior Chef
• 3+ years of experience in product development
• Knowledge about food ingredients / industrial raw materials like flavors, fats, oils, starches, hydrocolloids, etc.
• Experiences with cross-functional work of development and production units
• Project management experience
• Knowledge about working in a matrix-like structure
• Good knowledge of MS Office and very good skills in English.
• New products creation
• Solid understanding of food science and guiding principles
• Sensory evaluation
• Kitchen and processes management skills.
• Proven vertical and horizontal communication skills with different stakeholders – Fluent in English
• Team player
• Ability to work on several projects in parallel
• Result driven
• Challenge status quo.