R&D Manager (F&B)

Responsibilities

1. Lead the end-to-end culinary innovation process, transforming market trends and culinary insights into high-value commercial products crafted with a chef-driven approach to strengthen brand differentiation.

2. Drive continuous improvement of existing menus, recipes, and kitchen processes, while proactively streamlining execution to enhance operational efficiency and consistency across all outlets.

3. Oversee the entire product development lifecycle—from ideation, recipe development, food costing, and kitchen trials to final launch.

4. Collaborate closely with Operations and Supply Chain teams to ensure seamless product implementation, efficient production methods, and strict adherence to food safety and quality standards.

Qualifications

1. Minimum of 8 years of experience as an R&D Manager, with extensive experience in product innovation, menu development, or culinary R&D within the F&B industry.

2. Possesses a strong culinary vision and a deep understanding of global food trends, flavor profiles, and consumer taste preferences.

3. Proven hands-on expertise in recipe formulation, sensory development, food costing, and scaling recipes from kitchen trials to mass production or multi-outlet operations.

4. Demonstrated experience in identifying kitchen operational inefficiencies and redesigning workflows, recipes, or preparation methods to enhance speed, consistency, and cost control.