Lead theend-to-end culinary innovation process, transforming market trends and culinary insights intocommercially viable, chef-driven productsthat strengthen the brand's differentiation.
Drive continuous improvement ofexisting menus, recipes, and kitchen processes, proactively simplifying execution to supportoperational efficiency and consistency across outlets.
Oversee thefull product development lifecycle, from ideation, recipe development, food costing, and kitchen trials to final launch, ensuring all products arescalable, profitable, and operationally feasible.
Collaborate closely withOperations and Supply Chain teamsto ensure smooth implementation of new products, efficient production methods, and strict compliance withfood safety and quality standards.
Act as theculinary authorityin cross-functional discussions, ensuring taste, quality, and practicality remain at the core of every innovation.
Requirements:
Minimum8 years of experience as a R&D Manager or Chef, with strong exposure toproduct innovation, menu development, or culinary R&Din the F&B industry, includingat least 3 years in a leadership or managerial role.
Strongculinary visionwith a deep understanding ofglobal food trends, flavor profiling, and consumer taste preferences, able to translate trends into relevant and executable menu innovations.
Solid hands-on expertise inrecipe formulation, sensory development, food costing, and scaling recipesfrom kitchen trials tomass or multi-outlet production.
Proven experience inidentifying inefficiencies in kitchen operationsand redesigning workflows, recipes, or prep methods to improvespeed, consistency, and cost control.
Strong leadership presence in the kitchen, with the ability tomentor chefs and R&D team memberswhile maintaining high product standards.
