NOC 62200 - Product Development Chef (Specialty foods - Vietnamese Cuisine)

Job Requirements

• Education: Culinary school
• Language: English, Vietnamese
• Years of Experience: 3 years
• Vacancy: 1
• Job Type: Full Time
• Job ID: DISJ1237454

Job Description:

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.

Skills & Qualifications

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.