Culinary Innovation & Menu Strategy Lead

MODU K PTE. LTD.; Singapore; On-site; SGD 28,000 - 50,000; Full time

Job summary

MODU K PTE. LTD. in Singapore is seeking a culinary specialist to assist in menu development from sourcing ingredients to plating, with a focus on innovation and current trends to meet market demand.

You will source high-quality ingredients and equipment, optimize usage to minimize waste, and manage costs. You will taste dishes, provide feedback to elevate quality, and educate kitchen and front-of-house staff on best practices, hygiene, and pairings.

Qualifications

• Bachelor in relevant field of study.
• Basic food hygiene & Workplace Safety & Health for Food Operation Certificate.
• Ability to work well in a team.
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays.

Responsibilities

• Assist in menu development from sourcing ingredients to final plating.
• Source high quality ingredients and cooking instruments.
• Ensure ingredient usage is optimized and food wastage is minimized.
• Cost management and budgeting.
• Taste final dishes and provide constructive comments to elevate quality.
• Educate kitchen staff on best practices, culinary knowledge, hygiene and food safety.
• Educate front-of-house staff on recommendations such as best food and beverage pairings.
• Provide feedback on ambience and layout of the restaurant to improve performance and customer satisfaction.
• Take part in special events and curate time-limited menus.
• Undertakes any other duties and ad hoc related roles as the business requires.

Skills

Teamwork

Communication

Multitasking

Food safety

Food passion

Education

Bachelor in relevant field of study

Basic food hygiene & Workplace Safety Certificate

Job description

MODU K PTE. LTD. in Singapore is seeking a culinary specialist to assist in menu development from sourcing ingredients to plating, with a focus on innovation and current trends to meet market demand.

You will source high-quality ingredients and equipment, optimize usage to minimize waste, and manage costs. You will taste dishes, provide feedback to elevate quality, and educate kitchen and front-of-house staff on best practices, hygiene, and pairings.