Kitchen Product R&D Manager (F&B Group)

Newstart Singapore; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading foodservice company in Singapore seeks an experienced R&D professional specializing in Hunan cuisine. The role involves implementing product strategies, overseeing menu development, and enabling innovative techniques in foodservice. Candidates should have over 5 years of relevant experience, ideally in the Southeast Asian market, and possess a strong understanding of food standardization processes. This position promises an engaging environment focused on culinary innovation.

Qualifications

• More than 5 years of experience in Hunan cuisine R&D, preferably in Southeast Asian foodservice.
• Strong understanding of back-of-house workflow and kitchen equipment optimization.
• Ability to adapt to a high-frequency new product launch pace.

Responsibilities

• Implement and enhance the company's overall product strategy.
• Oversee dish concept development, tasting trials, and cost control.
• Lead the R&D team to innovate in modern cuisine and ingredient technology.

Skills

Hunan cuisine R&D experience

Industrialized foodservice mindset

Market sensitivity and resilience under pressure

Job description

Job Responsibilities

1. Responsible for the implementation and effectiveness of the company’s overall product strategy;
2. Oversee dish concept development, tasting trials, standardization, and cost control to ensure efficient launch of new menu items;
3. Develop regionalized menu solutions based on the customer profiles of different stores, enhancing single-store profitability;
4. Lead the R&D team to break through traditional cuisine boundaries by integrating modern foodservice technologies with ingredient innovation.

Qualifications

1. More than 5 years of experience in Hunan cuisine R&D; prior experience with in Southeast Asian foodservice market is preferred;
2. Possesses an industrialized foodservice mindset, capable of driving dish standardization and process-oriented implementation, with a strong understanding of back-of-house workflow and kitchen equipment optimization;
3. Highly market-sensitive with strong resilience under pressure, able to adapt to a high-frequency new product launch pace;