Product Development Executive (Foods & Beverages)

Baiwei Minibowl Sdn Bhd; Kuala Lumpur; On-site; MYR 50,000 - 70,000; Full time

Job summary

A prominent F&B company in Kuala Lumpur is seeking a Product Development Executive to drive menu innovation and R&D efforts. The successful candidate will research new recipes, create standard operating procedures, manage costs, liaise with suppliers, and ensure quality assurance through sensory evaluations. A degree in Culinary Arts or related field plus 2–4 years of relevant experience is required. Proficiency in Excel and an understanding of food safety standards are essential. Join a creative team focused on culinary excellence.

Qualifications

• 2–4 years of experience in R&D or a high-pressure kitchen environment within the F&B industry.
• A strong sensory palate with a deep understanding of flavor profiles and textures.
• Strong grasp of food safety standards (HACCP/ISO) and nutritional labeling.

Responsibilities

• Research, develop, and test new recipes and seasonal offerings.
• Create detailed SOPs for new dishes, including measurements and plating guides.
• Conduct thorough food costing for every new item.
• Source and evaluate new raw materials and negotiate with suppliers.
• Conduct regular sensory evaluations and shelf-life testing.
• Work closely with marketing for product launches and operations for execution.

Skills

Menu innovation

Recipe standardization

Cost management

Supplier liaison

Quality assurance

Cross-functional collaboration

Proficiency in Excel

Education

Degree or Diploma in Culinary Arts, Food Science, or Food Technology

Job description

Product Development Executive (Foods & Beverages)

Menu Innovation & R&D: Research, develop, and test new recipes, seasonal offerings, and limited‑time offers (LTOs) that align with our brand identity.

Recipe Standardization: Create detailed Standard Operating Procedures (SOPs) for all new dishes, including precise measurements, plating guides, and preparation steps.

Cost Management: Conduct thorough food costing for every new item to ensure target margins are met without compromising on ingredient quality.

Supplier Liaison: Source and evaluate new raw materials and ingredients. Negotiate with suppliers to ensure consistent quality and pricing.

Quality Assurance: Conduct regular sensory evaluations (tastings) and shelf‑life testing to ensure product consistency across all outlets.

Cross‑Functional Collaboration: Work closely with the Marketing team for product launches and the Operations team to ensure kitchen staff can execute new recipes efficiently.

Job Requirements

Degree or Diploma in Culinary Arts, Food Science, or Food Technology.

2–4 years of experience in R&D or a high‑pressure kitchen environment within the F&B industry.

A strong sensory palate with a deep understanding of flavor profiles, textures, and food trends.

Strong grasp of food safety standards (HACCP/ISO) and nutritional labeling.

Proficiency in Excel for food costing and inventory management.