R&D Chef

Whitebutter Group Sdn Bhd; Kuala Lumpur; On-site; MYR 56,000 - 89,000; Full time

Benefits offered by this job

Staff meal across outlets

Medical coverage

Job summary

Whitebutter Group Sdn Bhd seeks a creative, detail-oriented R&D Chef to drive culinary innovation and refine menu concepts across outlets. You will bridge innovative concepts with commercial execution, designing SOPs, conducting trials, and optimizing recipes for consistent quality.

The role requires a Malaysian citizen with 2–4 years of culinary experience, including 1–2 years in R&D or central kitchen environments, and a solid understanding of HACCP, GMP, and halal standards.

Qualifications

• Malaysian citizenship is required.
• Degree or diploma in culinary arts, food science, or related field.
• 2–4 years of culinary experience with 1–2 years in R&D, central kitchen, or menu creation.
• Strong knowledge of food chemistry, flavor profiling, and halal/HACCP/GMP standards.

Responsibilities

• Design, test, and launch creative dishes, sauces, and beverages.
• Formulate exact ingredient measurements, yields, and SOPs for kitchen staff.
• Conduct cost-per-portion analysis and optimize recipes to protect gross margins.
• Lead food quality trials, sensory evaluations, and shelf-life assessments.
• Collaborate with ops, procurement, and QA to move recipes from concept to production.

Skills

Culinary skills

Food science knowledge

Yield management

Problem solving

Time management

Education

Diploma or Bachelor’s Degree in Culinary Arts or Food Science

Job description

Whitebutter is seeking a creative, detail-oriented Research & Development (R&D) Chef to drive culinary innovation, refine menu concepts, and scale standardized recipes across our outlets. You will bridge the gap between creative food concepts and commercial execution.

Key responsibilities

• Design, test, and launch creative new dishes, sauces, and beverage offerings aligned with current market trends and brand identity
• Formulate exact ingredient measurements, yield calculations, and step-by-step Standard Operating Procedures (SOPs) for kitchen staff
• Conduct raw material sourcing, cost-per-portion analysis, and recipe optimization to maintain target gross profit margins
• Lead food quality trials, sensory evaluations, and storage/shelf-life assessments for central kitchen prep and outlet consistency
• Partner with operations, procurement, and quality assurance teams to transition recipes from concept to commercial production

About you

• Must be a Malaysian Citizen
• Diploma or Bachelor's Degree in Culinary Arts, Food Science, or a related field
• Minimum 2-4 years of culinary experience, with at least 1-2 years specifically in R&D, central kitchen environments, or menu creation
• Strong understanding of food chemistry, flavor profiling, food safety standards (HACCP/GMP/Halal requirements), and yield management
• Problem-solving mindset, strong time management, and passion for culinary experimentation
• Competitive basic salary package matching experience
• Staff meal across outlets
• Medical coverage and standard EPF / SOCSO / EIS contributions