Junior R&D Chef - Menu Development & Operations

REAL TASTY PTE. LTD.; Singapore; On-site; SGD 36,000 - 47,000; Full time

Job summary

REAL TASTY PTE. LTD. is seeking a hands-on culinary professional to turn creative concepts into practical, scalable dishes for TWYST and expanding brands.

You will split time between concept development and real outlet kitchen shifts to gain live insight into constraints and customer preferences, ensuring execution is feasible on the line. You’ll own projects end-to-end, balancing taste, cost, and operational realities while documenting recipes, guidelines, and safety standards for multiple

Qualifications

• Culinary Arts or Food Services qualification (Diploma/Nitec).
• Fresh grad or early career welcomed; eager to grow with us.
• Comfort using basic data tools like Google Sheets or Excel.

Responsibilities

• Develop new dishes, sauces, and concepts for TWYST, seasonal menus, catering and virtual brands.
• Refine menu items based on tasting feedback, costs, and operational constraints.
• Lead assigned culinary projects from ideation to multi-outlet rollout with management guidance.
• Calculate portion sizes, recipe costs, yields, and maintain profit margins.
• Source raw ingredients, products and suppliers; assess quality and suitability.
• Work active kitchen shifts to support daily operations as needed by the business.
• Create recipe guides, preparation manuals, plating guidelines, and product specs.
• Standardise kitchen processes for safety, hygiene, and Halal certification.

Skills

Western cuisine

Pasta

Sauces

Recipe following

Education

Culinary Arts Diploma/Nitec

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!