Area Kitchen Manager (R&D)

Private Advertiser; Kuala Lumpur; On-site; MYR 120,000 - 180,000; Full time

Job summary

Private Advertiser in Malaysia seeks a senior professional to lead R&D, menu engineering and rollout of new F&B concepts across outlets. You will steer product development, ensure cost targets, and maintain brand integrity while adapting menus for local tastes.

The role demands strong project management, culinary knowledge, and cross-functional leadership, with extensive travel to outlets for on-site support and training.

Qualifications

• Bachelor degree in a related food science or culinary field.
• Knowledge of HACCP, GMP and regulatory requirements.
• Experience in multi-outlet F&B operations is preferred.

Responsibilities

• Lead R&D and launch of new F&B products.
• Create innovative menus based on trends and objectives.
• Develop and standardize recipes, methods and specs.
• Conduct trials, tastings and evaluations for quality.
• Localize menus for Malaysia while maintaining brand identity.
• Review and improve existing items for quality and profitability.
• Analyze performance and suggest menu optimizations.
• Ensure menu consistency across outlets via SOPs.
• Conduct food cost analysis and optimize costs.
• Collaborate with Procurement and Supply Chain to source ingredients.
• Align product development with target costs and margins.
• Monitor pricing trends and propose alternatives.
• Ensure compliance with food safety and halal requirements.
• Develop product specs and quality control guidelines.
• Monitor market trends and conduct benchmarking.
• Gather customer feedback and translate to improvements.
• Train outlet teams on new products and SOPs.
• Support new openings and menu rollouts.
• Prepare product manuals and training materials.
• Lead cross-functional projects with Ops, Marketing, Procurement.
• Provide on-site support during launches and rollouts.
• Report R&D progress and outlet feedback to HQ.

Skills

AI Fluency

Digital literacy

Project management

Excel & PowerPoint

English & Mandarin

Education

Bachelor's degree in Food Science / Food Technology / Culinary Arts / Nutrition / Hospitality Management

Professional culinary certification (advantage)

Tools

MS Office

Job description

Lead the research, development and launch of new food and beverage products.

Create innovative menu offerings based on market trends, customer preferences and company objectives.

Develop and standardize recipes, preparation methods and product specifications.

Conduct product trials, tastings, and evaluations to ensure quality and feasibility.

Adapt and localize menu offerings to suit Malaysian market preferences while maintaining brand identity.

Menu Management & Improvement

Review and improve existing menu items to enhance quality, taste, presentation and profitability.

Analyze product performance and recommend menu optimization strategies.

Ensure consistency of products across all outlets through standardized operating procedures and recipe manuals.

Cost Control & Profitability

Conduct food cost analysis and identify opportunities for cost optimization.

Work closely with Procurement and Supply Chain teams to source suitable ingredients and suppliers.

Ensure product development aligns with target food cost and profit margin requirements.

Monitor ingredient pricing trends and recommend alternatives when necessary.

Quality Assurance & Compliance

Ensure all products comply with food safety regulations and company quality standards.

Collaborate with Quality Assurance and Operations teams to maintain product consistency.

Support compliance with local regulatory requirements, including halal considerations where applicable.

Develop product specifications and quality control guidelines.

Market Research & Trend Analysis

Monitor industry trends, competitor activities and emerging consumer preferences.

Conduct market research and benchmarking to identify opportunities for innovation.

Gather customer feedback and translate insights into product improvement initiatives.

Training & Operational Support

Train outlet teams on new product preparation, recipe standards and implementation procedures.

Support new outlet openings and menu rollouts.

Prepare product manuals, training materials and operational guidelines.

Work closely with Operations teams to ensure successful execution of new products.

Leadership & Project Management

Lead and align outlet Kitchen Managers across all locations to ensure proper execution of R&D initiatives, recipe standards and SOP implementation.

Act as the key coordination point between HQ R&D and individual outlet kitchen teams to ensure consistent product quality and operational execution across all stores.

Plan and manage product development timelines and project milestones.

Guide kitchen leaders during the rollout of new menu items, ensuring proper training, understanding and execution at outlet level.

Monitor and support outlet kitchen performance in relation to product quality, consistency and adherence to R&D standards.

Coordinate cross-functional projects involving Operations, Marketing, Procurement and Supply Chain departments.

Provide on-site support and hands-on guidance during product launches and menu implementation at outlet level.

Prepare regular reports on R&D progress, product performance and outlet execution feedback.

Job Requirements

AI Fluency

Comfortable using AI tools to enhance productivity, research, data analysis, reporting and innovation.

Able to effectively apply AI technologies to support product development and business decision-making.

Strong digital literacy and openness to adopting new technologies.

Education

Bachelor's degree in food science, Food Technology, Culinary Arts, Nutrition, Hospitality Management or a related field.

Professional culinary certification will be an added advantage.

Experience

Minimum 2–5 years of experience in Food & Beverage Research & Development, Central Kitchen or Culinary Innovation.

At least 3 years of managerial or leadership experience.

Experience in multi-outlet restaurant chains or F&B retail operations is highly preferred.

Knowledge & Skills

Strong knowledge of food product development, recipe formulation and menu engineering.

Understanding of food safety standards, HACCP, GMP and relevant regulatory requirements.

Strong analytical skills with experience in food costing and profitability analysis.

Excellent project management and organizational skills.

Strong problem-solving and decision-making abilities.

Good communication and stakeholder management skills.

Proficient in Microsoft Office applications, particularly Excel and PowerPoint.

Language

Fluent in English and Mandarin (spoken and written) to effectively communicate with headquarters, suppliers, and cross-functional teams.

Ability to communicate in Bahasa Malaysia is an advantage.

Other

This role requires high mobility, including frequent travel to outlets for on-site support, training, and execution monitoring, with only occasional office-based work.