Innovation Chef: Production & R&D for Menu Innovation

PT Cibadak Indah Sari Farm; Jakarta Pusat; On-site; IDR 180,000,000 - 240,000,000; Full time

Job summary

PT Cibadak Indah Sari Farm is seeking a Chef Production & Research and Development to lead the creation of new products for internal use and HORECA customers. You will collaborate with R&D and the Merchandiser & Sales Team to refine menu offerings and ensure quality throughout production.

The role requires hands-on culinary leadership, strong food safety knowledge, and the ability to train production staff while driving cost-conscious menu development.

Qualifications

• Proven experience as a chef in production, R&D, or culinary innovation.
• Strong understanding of food safety and quality control standards.
• Excellent communication and teamwork across departments.
• Experience with food costing analysis and menu development.
• Hands-on experience with Rational Oven and other advanced kitchen equipment.
• Knowledge of Japanese cuisine, salad prep, and roast chicken dishes is desirable.
• Ability to work weekends for tastings and product presentations.

Responsibilities

• Collaborate with the R&D department to develop new products for internal needs and HORECA customers.
• Work with Merchandiser & Sales Team to refine menu offerings for customers.
• Monitor and maintain product quality throughout production to ensure consistency.
• Provide training and guidance to production staff, identifying efficiency improvements.
• Participate in weekend product tastings at supermarkets and assist in presenting new products to customers.

Skills

Chef experience

R&D collaboration

Food safety

Menu development

Costing analysis

Tools

Rational Oven

Job description

PT Cibadak Indah Sari Farm is seeking a Chef Production & Research and Development to lead the creation of new products for internal use and HORECA customers. You will collaborate with R&D and the Merchandiser & Sales Team to refine menu offerings and ensure quality throughout production.

The role requires hands-on culinary leadership, strong food safety knowledge, and the ability to train production staff while driving cost-conscious menu development.