R&D Chef

About the role

As R&D Chef, you'll be at the heart of turning ideas into dishes people love — and into recipes our outlet teams can execute consistently, at speed, across every outlet. You'll work closely with Marketing, Operations, Supply Chain, and Franchise teams to bring new products from concept to counter. This is a role for someone who's equally comfortable experimenting with flavours in a test kitchen and thinking through cost, shelf-life, and kitchen line practicality.

Key responsibilities

• Develop and prototype new menu items, limited-time offers (LTOs), and seasonal promotions from concept through to launch
• Standardize recipes and create detailed specs (SOPs, plating guides, portioning) for consistent execution across outlets
• Conduct cost analysis and work with the supply chain team to source ingredients that balance quality, cost, and scalability
• Run sensory trials and gather feedback from internal stakeholders and customers to refine recipes
• Ensure new products meet food safety, shelf-life, and regulatory requirements (SFA guidelines)
• Collaborate with equipment and operations teams to ensure recipes translate well to high-volume, fast-paced kitchen environments
• Stay on top of food trends, competitor offerings, and consumer preferences in Singapore and the region
• Train central kitchen and outlet staff on new product rollouts

About you

• Diploma or degree in Culinary Arts, Food Science, or related field
• Minimum 3–5 years of experience in culinary R&D, product development, or a senior kitchen role — QSR, central kitchen, or F&B manufacturing experience strongly preferred
• Solid understanding of food costing, portion control, and kitchen operations at scale
• Familiarity with Singapore food safety standards and licensing requirements
• Strong palate and creativity, balanced with a practical, process-driven mindset
• Comfortable working with cross-functional teams and tight timelines
• Good communication skills — able to translate a recipe into something a crew member with minimal training can execute perfectly every time

Nice to have

• Experience developing halal-certified menus
• Knowledge of plant-based or alternative protein products
• Prior experience scaling a menu across multiple outlets or franchise partners