Research and Development Pastry Chef at Olivier Cheng Catering and Events

POSITION SUMMARY:The product development pastry chef is responsible for assisting the Executive Kitchen team in creating new innovative dessert and pastry products. As well as, ability to produce standardized recipes for production.QUALIFICATION REQUIREMENTS:Excellent baking skills and deep understanding of flavor profiles.  Formal culinary training preferred.At least 5 years kitchen experience, including both Michelin starred restaurants and high-end caterers.Must be highly creative, innovative and have a willingness to experimentStrong understanding of recipe standardization, batching and finalization for productionStrong understanding of various baking techniquesExcellent taste perception and ability to provide feedback on qualityStrong communication skills and ability to collaborate across the culinary teamDOH Food protection Certified and strong understanding of all sanitation standardsStrong computer skills and knowledge of Microsoft office and recipe software JOB DUTIES AND RESPONSABILITIES:Assist the Pastry team in the development of new menu items to drive the internal innovation process from culinary perspectiveIdentifying new trends and new ingredients to incorporate in luxury hospitality brand.Collaborate with team in contributing to dessert menu proposal themes and contentPrepare and present samples plates of new products for tasting and feedbackAdapt recipes to be scaled for production considering process techniques and shelf lifeAssist in maintain the recipe data base so that it is current, and information entered correctlyAcknowledge cost efficiency of ingredients for profitability or prohibitivelyWork closely with executive team and sales reps to relay needs and informationEnsure food specifications are accurate, compliant, and up to date, including allergen identificationAssist onsite at events as needed