Posted by: Imagoh Foods Ltd.
Main duties:
Responsible for creating, testing, and refining authentic Vietnamese-inspired recipes and specialty food products within the R&D department, adapting traditional dishes into scalable, market-ready formulations for food manufacturing.
Ø Develop and refine recipes for new
food products, prototypes, and line extensions.
Ø Develop and refine innovative food
products aligned with consumer trends and company goals.
Ø Translate artisanal recipes and culinary concepts into scalable
formulation suitable for for mass production.
Ø Conduct kitchen trials, sensory
evaluations, product testing for taste, texture, and appearance, and scale-up
support for manufacturing.
Ø Collaborate with R&D
technologists to align recipes with nutritional, regulatory, and cost
requirements.
Ø Ensure compliance with food safety,
hygiene, and quality standards at all times.
Ø Ensure compliance with HACCP, GMP,
and food safety standards.
Ø Document formulations, preparation
methods, and trial results accurately.
Ø Partner with marketing to provide
culinary insights for product positioning and consumer trends.
Ø Stay current with industry trends,
ingredients, and technologies to inspire product innovation.
Ø Support manufacturing trials and
provide on-site assistance during product scale-up.
Required:
Ø 3–5 years of culinary experience,
with at least 2 years in developing recipes for new food
products.
Ø Strong understanding of recipe
formulation, portioning, and food costing.
Ø Ability to adapt artisanal recipes
into scalable, production-ready formulas.
Ø Excellent tasting and sensory
evaluation skills.
Ø Strong documentation, organization,
and presentation abilities.
Ø Knowledge of food safety standards
(HACCP, GMP, etc.).
Ø Proficiency in English is a must; fluency in Vietnamese an asset
Preferred:
Ø Experience working with
cross-functional teams (R&D, QA, Marketing, Operations).
Ø Creativity and awareness of culinary
trends, consumer preferences, and global cuisines.
Ø Familiarity with nutritional
labeling, allergen management, and regulatory compliance.
Ø
Basic understanding of
food science and processing techniques.