Food Technologist
# Food Technologist **Kai Mall** · Caloocan · `On-site` 🕒 **Статус:** *Опубликовано: 6 дней назад* · *Источник: Indeed* --- ### About the Role About the role The Food Technologist is responsible for helping transform ARYS's food products and recipes into safe, consistent, repeatable and scalable production systems. The role is not primarily responsible for creating new dishes or running daily kitchen operations. The primary mission is to take the culinary standard established by the Executive Chef and help engineer a system that allows trained kitchen staff to reproduce that standard consistently, safely and efficiently. This position will be particularly focused on standardization, food safety, shelf life, preparation methods, holding procedures, thawing, storage, production controls and reducing variability between employees, equipment and locations. Key responsibilities Work with the Executive Chef to convert approved recipes into controlled production standards, including validating ingredient specifications and measurements, standardizing preparation procedures, and establishing critical cooking parameters Establish temperature and time standards and standardize cooling, reheating and holding procedures Establish thawing and defrosting procedures, standardize batch sizes and yields, and identify sources of product variability Develop controls to reduce dependence on individual cook skill so the same recipe produces substantially the same result regardless of which properly trained employee prepares it Develop practical controls for critical food-safety risks throughout the operation including receiving, storage, thawing, preparation, cooking, cooling, reheating, hot holding, cold holding and service Establish measurable standards for time, temperature, shelf life, holding limits, storage conditions and critical control points, and work with QMS to ensure these standards are documented, implemented and auditable Standardize the Top 60 menu items by reviewing approved recipes, observing actual kitchen execution, identifying sources of inconsistency, validating process steps, establishing measurable operating parameters, and establishing storage and shelf-life requirements Work with the Executive Chef, QMS and Training team to translate technical standards into practical training materials including training modules, station guides, production standards, visual SOPs, food-safety controls and certification criteria Establish scientifically sound standards for raw ingredient shelf life, prepared ingredient shelf life, sauces, marinades, cooked products, chilled products and frozen products Support the development of centralized preparation where appropriate and evaluate which processes can be moved from individual stalls into the Central Kitchen to improve consistency, food safety, labor productivity, portion control, yield and speed of service About you Bachelor's degree in Food Technology, Food Science or closely related field Experience in commercial food production, restaurant systems, commissary operations or food manufacturing Strong knowledge of food safety and HACCP principles Knowledge of shelf-life, temperature control, food handling and production systems Comfortable working directly inside active kitchens Strong documentation and analytical skills Able to translate technical food science into simple procedures that line employees can actually follow Restaurant or commissary experience is strongly preferred Pay: Php30,000.00 - Php100,000.00 per month Benefits: Additional leave Company events Employee discount Ability to commute/relocate: Caloocan: Reliably commute or planning to relocate before starting work (Preferred) Education: Bachelor's (Preferred) Experience: Food Tech/QA: 2 years (Required) Willingness to travel: 100% (Preferred) Work Location: In person
Наблюдалась 2026-09-16, впервые 2026-09-10, источник — Indeed.