Chef (Research & Development Manager)

PT Sambal Bakar Indonesia; Cipondoh; On-site; IDR 200,880,000 - 334,800,000; Full time

Job summary

PT Sambal Bakar Indonesia is seeking a seasoned Corporate/Executive/R&D Chef to lead menu development and recipe standardization for a multi-outlet operation. You will drive culinary research, kitchen trials, and product testing, ensuring feasibility and consistency across all outlets.

The role requires a 5+ year track record in R&D or culinary leadership, strong cost control, HACCP expertise, and cross-functional collaboration with Operations and Marketing.

Qualifications

• Bachelor's degree in culinary arts, food technology, hospitality, or related field.
• Minimum 5 years in Restaurant/F&B as Corporate Chef, Executive Chef, R&D Chef, Product Development Chef, Culinary R&D Manager, or similar.
• Strong hands-on cooking skills with proven experience in menu development, recipe standardization, and kitchen trials.
• Strong understanding of food costing (COGS/HPP), menu engineering, HACCP, and food safety standards.
• Experience working with Central Kitchen and multi-outlet restaurant operations is highly preferred.
• Strong leadership, project management, communication, and cross-functional collaboration skills.

Responsibilities

• Lead development of new menu concepts and improve existing products based on business needs and market trends.
• Conduct culinary research, recipe development, kitchen trials, and product testing.
• Develop and maintain standard recipes, production SOPs, and product specifications.
• Monitor and optimize food cost (COGS/HPP) while maintaining product quality and consistency.
• Collaborate with Operations, Marketing, Purchasing, and Production teams to ensure successful product launches.
• Ensure new products are operationally feasible and consistently executed across all restaurant outlets.

Skills

Menu development

Recipe standardization

Food costing

HACCP

Food safety

Leadership

Project management

Collaboration

Education

Bachelor's degree in Culinary Arts, Food Technology, Hospitality, or related field

Job description

Lead the development of new menu concepts and improve existing products based on business needs and market trends.

Conduct culinary research, recipe development, kitchen trials, and product testing.

Develop and maintain standard recipes, production SOPs, and product specifications.

Monitor and optimize food cost (COGS/HPP) while maintaining product quality and consistency.

Collaborate with Operations, Marketing, Purchasing, and Production teams to ensure successful product launches.

Ensure new products are operationally feasible and consistently executed across all restaurant outlets.

Qualifications

Bachelor's Degree in Culinary Arts, Food Technology, Hospitality, or a related field.

Minimum 5 years of experience in the Restaurant/F&B industry as a Corporate Chef, Executive Chef, R&D Chef, Product Development Chef, Culinary R&D Manager, or a similar role.

Strong hands‑on cooking skills with proven experience in menu development, recipe standardization, and kitchen trials.

Strong understanding of food costing (COGS/HPP), menu engineering, HACCP, and food safety standards.

Experience working with Central Kitchen and multi‑outlet restaurant operations is highly preferred.

Strong leadership, project management, communication, and cross‑functional collaboration skills.

Creative, innovative, and up to date with the latest culinary trends.

Willing to be based in Cipondoh, Tangerang.

Willing to participate in a practical cooking assessment as part of the recruitment process.

What's your expected monthly basic salary?

Which of the following types of qualifications do you have?

How many years' experience do you have as a Research and Development Manager?

How much notice are you required to give your current employer?

Are you available to travel for this role when required?

How many years' experience do you have as a cook?

Restaurants & Cafes (Full Service) 1,001-5,000 employees