R&D Chef Oriental

About the role

R&D Chef Oriental responsible for research, development, and standardisation of Oriental, Chinese, Asian, and cuisine menus from concept to market-ready products. The role involves menu innovation, recipe development, food costing, and production standardisation for central kitchen and outlet operations.

Key responsibilities

• Conduct research and development of menu from concept to ready-to-sell stage
• Create multiple recipe alternatives and conduct trials
• Perform taste tests and product evaluation
• Standardise recipes including gramasi bahan, cooking process, cooking time, temperature, yield, and plating/packaging
• Create recipe cards and production SOPs
• Develop menus according to target pricing and food cost objectives
• Source alternative ingredients without compromising quality
• Lead kitchen team during trial processes
• Provide training to production team
• Collaborate with Purchasing, Production, QA/QC, and Marketing teams

About you

• Minimum SMK Tata Boga or Diploma Culinary qualification
• Minimum 5 years experience as Chef or R&D Chef, particularly in Oriental/Chinese/Asian cuisine
• Experience working in restaurants, central kitchens, catering, or F&B companies
• Mastery of Chinese/Oriental cuisine including Chinese food, Asean food, Nusantara food, Chinese street food, and Asian fusion
• Proficiency in wok techniques, stir-fry, deep fry, steaming, braising, and roasting
• Expertise in sauce, seasoning, marinade, and Oriental spice preparation
• Ability to produce consistent and easily reproducible flavours
• Understanding of food costing, target HPP, cost control, waste management, yield, and portion control
• Strong problem-solving and communication skills
• Ability to benchmark competitors and follow Oriental/Asian culinary trends