Junior R&D Chef – Menu Development & Operations

REAL TASTY PTE. LTD.; Singapore; On-site; SGD 33,000 - 60,000; Full time

Job summary

REAL TASTY PTE. LTD. seeks a culinary innovator to turn Western-Fusion concepts into scalable, profitable dishes across multiple outlets.

You will spend 2–3 days weekly in outlet operations to understand line constraints and customer preferences, ensuring every dish is practical to execute on the line. You will own recipe development from concept to execution, estimate costs, source ingredients, and document SOPs while upholding food safety and Halal requirements.

Qualifications

• Culinary qualification (Diploma/Nitec) and appetite to grow in F&B.
• Ability to follow recipes and maintain clear notes.
• Comfort with cost tracking, portions, and yields.

Responsibilities

• Develop, test and propose new dishes, sauces and concepts for TWYST and other brands.
• Refine dishes based on tasting feedback, costs, and operational constraints.
• Lead culinary projects from idea to multi-outlet rollout with guidance.
• Calculate recipe costs and yields to maintain margins.
• Source ingredients and evaluate suppliers.
• Work active kitchen shifts to support daily operations.

Education

Diploma / Nitec in Culinary Arts / Food Services

Tools

Google Sheets

Excel

Job description

THE ROLE

Turn creative food concepts into scalable, commercially viable products – starting with TWYST (Western-Fusion Pasta) and expanding into seasonal menus, catering, virtual brands and new F&B concepts. Spend 2 to 3 days a week in outlet operations to gain real-time insight into kitchen constraints, service bottlenecks, and customer preferences – ensuring every dish developed is practical to execute on the line.

KEY RESPONSIBLITIES

• Recipe Innovation – Research, test, and propose new dishes, sauces, and concepts for TWYST, seasonal menus, catering and virtual brands.
• Feedback Iteration – Refine menu dishes based on tasting trials, operational feedback, and cost constraints.
• End-to-End Ownership – Lead assigned culinary projects from initial idea to multi-outlet rollout with management guidance.
• Costs & Yield Management – Calculate portion sizes, recipe costs, and yields to maintain profit margins.
• Sourcing – Evaluate and select raw ingredients, products and suppliers.
• Operational Execution – Work active kitchen shifts to support daily operations as needed by the business.
• Documentation – Create clear recipe guides, preparation manuals, plating guidelines, and product specs.
• SOPs & Safety – Standardise kitchen processes to boost efficiency, conduct audits and maintain strict compliance with food safety, quality, hygiene and Halal certification requirements.

WHAT WE REQUIRE

• The Background: Got a Culinary Arts / Food Services qualification (Diploma/Nitec)? Awesome! Fresh grad or stepping out into the industry? Even better! We’re excited to grow with you!
• The Kitchen Foundation: You know your way around Western cuisine, pasta, and sauces, and you keep things clean, safe and organised.
• The Tech & Prep Skills: You can follow recipes like a pro, keep clear notes, and aren't afraid of a Google Sheet or Excel spreadsheet (a huge bonus!).
• Agile & Flexible: You’re ready to switch gears, bouncing between the R&D processes for testing and real outlet kitchens for live service shifts!

THE VIBE: WHO YOU ARE

• Part foodie, part strategist: You love geeking out over new dish ideas, but you also get a kick out of making them fast, efficient and profitable.
• Not your average line cook: You’re looking to break out of routine prep lines and step into the world of multi-brand creation, menu design and F&B business operations.
• Self-Starter Energy: You take total ownership of your projects but you’re also a team player who vibes well with outlet crews.

WHAT’S IN IT FOR YOU?

• See your creations go live: Put your signature spin on dishes, test them and watch them land on real menus across multiple outlets.
• Learn the whole playbook: Master everything from top-secret sauce testing to recipe costing, sourcing cool ingredients, writing SOPs and training outlets team members.
• Level up your career: Fast-track your path into culinary R&D, brand management or F&B operations with hands-on multi-unit experience under your belt!