Assistant Manager – Product Development (Culinary)

Pasona Singapore Pte. Ltd.; Santo Niño 1st; On-site; PHP 178,000 - 297,000; Full time

Job summary

Pasona Singapore Pte. Ltd. is seeking a skilled Product Development Specialist to lead new item creation and recipe refinement for the company’s Japanese-inspired offerings. You will test flavours, balance ingredients and costings while aligning with brand standards and local market preferences.

The role requires hands-on cooking, knowledge of Japanese ingredients and strong collaboration with Operations, Procurement and marketing teams to ensure successful product launches.

Qualifications

• Mandatory hands-On experience in product development, food R&D or menu development.
• Minimum 2 years of relevant culinary experience in a Japanese restaurant environment.

Responsibilities

• Develop new menu items and products aligned with brand standards and business needs.
• Create, test and refine recipes based on flavour, techniques and ingredient functionality.
• Calculate food costs and assess feasibility of new products.
• Research market trends to identify opportunities and adapt concepts for local consumers.
• Organise product presentations, tastings and evaluations for stakeholders.
• Collaborate with Operations, Procurement and outlets to ensure smooth launches.

Skills

Product development

R&D

Menu development

Culinary skills

Costing

Analytical thinking

Communication

Job description

Up to $6,000 Basic Salary + AWS + VB

Nearest MRT: Tanjong Pagar

Job ID: 20404

Job Description

1. New Product Development

• Develop new menu items and food products in line with the Company’s brand standards, product strategy and business requirements.

• Create, test and refine recipes based on flavour balance, culinary techniques, ingredient functionality and food principles.

• Conduct hands-on product testing and evaluate taste, texture, appearance, consistency and overall quality.

• Calculate food costs and assess the commercial feasibility and operational practicality of new products.

• Research local market trends, consumer preferences and emerging culinary trends to identify new product opportunities.

• Explore and develop products using locally available ingredients while maintaining the Company’s quality and product standards.

• Adapt Japanese culinary concepts and techniques where appropriate to meet local consumer preferences and operational requirements.

• Work with relevant stakeholders to validate and refine products prior to launch.

2. Existing Product & Quality Enhancement

• Review and improve existing menu items, recipes and product specifications.

• Identify opportunities to improve product quality, consistency, presentation, cost efficiency and operational practicality.

• Conduct product trials and comparative testing where required.

• Work closely with Operations and relevant departments to implement product improvements and ensure consistency across outlets.

3. Supplier & Vendor Management

• Work with suppliers and vendors to identify and evaluate ingredients and materials suitable for product development.

• Assess ingredients based on quality, suitability, availability and cost.

• Collaborate with Procurement and relevant departments on product sourcing and ingredient trials.

• Provide product-related input and recommendations during supplier discussions and sourcing activities.

4. Product Presentation & Stakeholder Facilitation

• Organise and facilitate product presentation, tasting and evaluation sessions.

• Prepare and present newly developed products to management and relevant stakeholders.

• Clearly explain product concepts, ingredients, recipes, flavour profiles, costing, development rationale and expected operational application.

• Gather stakeholder feedback and incorporate relevant input into subsequent product trials and refinements.

5. Product Presentation for Marketing & Media

• Prepare and arrange products for food photography, promotional materials, social media content and other media requirements.

• Ensure product presentation is visually appealing and aligned with the Company’s brand standards and current market trends.

• Work with relevant teams to ensure newly developed products are suitable for both restaurant operations and consumer-facing promotions.

6. Cross-functional Collaboration

• Attend meetings relating to product development and SSMD initiatives.

• Collaborate with Operations, Procurement and other relevant departments to support product development, implementation and launches.

• Work closely with outlet teams during product testing and trials to assess operational feasibility.

• Incorporate stakeholder feedback and continuously refine products based on business, operational and consumer requirements.

• Support other initiatives and projects as required.

Requirements

• Minimum 2 years of relevant professional culinary experience in a Japanese restaurant environment.

• Mandatory hands‑on experience in product development, food R&D, menu development or a similar culinary product development role.

• Strong practical knowledge of Japanese cuisine, ingredients, culinary techniques and food preparation.

• Demonstrated experience in recipe creation, product testing, recipe refinement and product improvement.

• Ability to systematically develop and refine recipes, with a sound understanding of flavour balance, ingredient functionality and culinary techniques.

• Strong analytical and problem‑solving skills, particularly in recipe costing, product testing and product improvement.

• Ability to develop food products suitable for restaurant operations while meeting consumer‑facing requirements, including visual presentation and promotional use.

• Able to clearly communicate and explain product concepts, recommendations and the rationale behind product development decisions.

• Collaborative and adaptable, with the ability to incorporate feedback and refine products according to business, operational and consumer requirements.

• Willingness to participate in hands‑on cooking, product testing, tasting and product presentation sessions.