Area Kitchen Manager (R&D)

Jobstreet Malaysia; Kuala Lumpur; On-site; MYR 120,000 - 180,000; Full time

Job summary

Jora Malaysia is seeking an experienced R&D and menu development leader to drive product research, development and launch of new F&B offerings across outlets in Malaysia. You will standardize recipes, manage trials and adapt menus to local tastes while upholding brand identity.

Strong leadership is required to guide Kitchen Managers across locations, coordinate with HQ R&D, and ensure timely rollout of new items.

Qualifications

• Bachelor's degree in food science, Food Technology, Culinary Arts, Nutrition, Hospitality Management or related field.
• Professional culinary certification will be an added advantage.
• Minimum 2–5 years of experience in Food & Beverage R&D, Central Kitchen or Culinary Innovation.
• At least 3 years of managerial or leadership experience.

Responsibilities

• Lead the research, development and launch of new F&B products.
• Create innovative menu offerings based on market trends and customer preferences.
• Develop and standardize recipes, preparation methods and product specs.
• Conduct product trials, tastings and evaluations for quality feasibility.
• Adapt and localize menu offerings for Malaysian market while maintaining brand identity.
• Review and improve existing menu items for quality, taste and profitability.
• Ensure products comply with food safety regulations and QA standards.
• Monitor industry trends and translate insights into product improvements.
• Train outlet teams on new products, recipe standards and SOPs.
• Lead and coordinate R&D initiatives across HQ and outlets; manage timelines.

Skills

AI Fluency

Digital Literacy

Communication Skills

Analytical Thinking

MS Office Proficiency

Education

Bachelor's degree in Food Science / related

Culinary certification (advantage)

Tools

Excel

PowerPoint

Job description

Jora Malaysia will close on 16th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

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.