Product Development Chef (Specialty Foods - Vietnamese Cuisine) Noc 62200

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Product Development Chef (Specialty foods - Vietnamese Cuisine) NOC 62200
- Research & Development (R&D)

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.

• Develop and refine recipes for new food products, prototypes, and line extensions.
• Develop and refine innovative food products aligned with consumer trends and company goals.
• Translate artisanal recipes and culinary concepts into scalable formulation suitable for for mass production.
• Conduct kitchen trials, sensory evaluations, product testing for taste, texture, and appearance, and scale-up support for manufacturing.
• Collaborate with R&D technologists to align recipes with nutritional, regulatory, and cost requirements.
• Ensure compliance with food safety, hygiene, and quality standards at all times.
• Ensure compliance with HACCP, GMP, and food safety standards.
• Document formulations, preparation methods, and trial results accurately.
• Partner with marketing to provide culinary insights for product positioning and consumer trends.
• Stay current with industry trends, ingredients, and technologies to inspire product innovation.
• Support manufacturing trials and provide on-site assistance during product scale-up.

Skills & Qualifications

Required:

• 3–5 years of culinary experience, with at least 2 years in developing recipes for new food products.
• Strong understanding of recipe formulation, portioning, and food costing.
• Ability to adapt artisanal recipes into scalable, production-ready formulas.
• Excellent tasting and sensory evaluation skills.
• Strong documentation, organization, and presentation abilities.
• Knowledge of food safety standards (HACCP, GMP, etc.).
• Proficiency in English is a must; fluency in Vietnamese an asset

Preferred:

• Experience working with cross-functional teams (R&D, QA, Marketing, Operations).
• Creativity and awareness of culinary trends, consumer preferences, and global cuisines.
• Familiarity with nutritional labeling, allergen management, and regulatory compliance.
• Basic understanding of food science and processing techniques.

Job Types: Full-time, Permanent

Pay: $39.50 per hour

Ability to commute/relocate:

• Scarborough, ON M1S 3P8: reliably commute or plan to relocate before starting work (required)

Location:

• Scarborough, ON M1S 3P8 (required)

Work Location: In person