About Meals on Me:
Meals On Me Dubai is a premium name in the meal delivery industry, celebrated for its commitment to quality and innovation. Recently recognized with the prestigious BBC Good Food Award as UAE's Diet-Friendly Brand, Meals on Me continues to set new standards in healthy, convenient food delivery. We are also delighted to announce our new brand ambassador, the world-renowned culinary icon and Godfather of Modern Cooking, Chef Marco Pierre White, who joins us in championing excellence in every meal we deliver.
Responsibilities
JOB TITLE R&D CHEF
Position Overview:
As a Research and Development (R&D) Chef equal to Chef de Cuisine. You will be responsible for developing and creating innovative food products, recipes, and concepts for a variety of culinary purposes. You will play a crucial role in the product development process by conducting research, experimenting with ingredients and techniques, and collaborating with cross-functional teams to bring new culinary ideas to life. Your expertise and creativity will contribute to the success of the organization by delivering unique and high-quality food offerings, Additionally, should train kitchen staff and Audit the standards.
Key Responsibilities:
- Culinary Research: Conduct thorough research on current culinary trends, ingredients, and techniques to stay updated with the latest industry developments.
- New Product Development: Develop new food products, recipes, and concepts that align with the organization's objectives and target market.
- Recipe Creation: Create and test recipes for new food products, ensuring they meet quality, taste, and nutritional standards.
- Ingredient Sourcing: Collaborate with suppliers and vendors to source high-quality ingredients that meet the organization's standards and requirements.
- Experimentation and Prototyping: Experiment with different ingredients, flavors, and techniques to create prototypes for new food products and refine existing recipes.
- Menu Planning and Optimization: Collaborate with culinary and marketing teams to develop innovative menus, optimize existing recipes, and enhance overall food quality.
- Quality Assurance: Conduct sensory evaluations and quality checks to ensure consistency, taste, and adherence to food safety regulations.
- Cross-Functional Collaboration: Collaborate with cross-functional teams, including marketing, operations, and procurement, to understand their requirements and incorporate their inputs into the development process.
- Documentation and Reporting: Maintain detailed records of recipes, product specifications, and development processes. Provide regular reports and updates on progress and findings.
- Training and Education: Conduct training sessions for culinary staff and provide guidance on new techniques, processes, and products.
- Cost control: Calculate costing of ingredients, ensuring products are developed within targeted cost range.
- Assist in Marketing photo shoots and food styling and creating recipes.
- Time keeping and Turnaround must be prompt.
- Additionally, Should train kitchen staff and Audit the standards
Qualifications
- Culinary Expertise: Extensive knowledge of culinary techniques, ingredient functionality, flavor profiles, and food science principles.
* Expert in International cuisines like European, Indian, Arabic Cuisines.
- Knowledge: Knowledge of Calorie / Diets/ Macros
- Creativity: Ability to develop innovative and unique food concepts and recipes.
- Research Skills: Strong research and analytical skills to stay updated with culinary trends and incorporate them into product development.
- Collaboration: Excellent teamwork and communication skills to collaborate effectively with cross-functional teams and external partners.
- Organization and Time Management: Strong organizational skills to manage multiple projects simultaneously and meet deadlines.
- Attention to Detail: Meticulous attention to detail to ensure product quality and consistency.
- Adaptability: Ability to adapt quickly to changing priorities and requirements.
- Food Safety Knowledge: Understanding of food safety regulations, best practices, and quality assurance processes.
- Education and Experience: A culinary degree or equivalent experience in culinary arts or food science is preferred. Previous experience in research and development or product development roles is highly desirable.
