R&D Chef: Culinary Innovator & Menu Architect

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 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.