Product R&D Director

PU TIEN RESTAURANT PTE LTD; Singapore; On-site; SGD 180,000 - 250,000; Full time

Job summary

PU TIEN RESTAURANT PTE LTD is seeking a seasoned Head of Product Research & Development to lead the group’s R&D team, shaping product strategy and standards across outlets. You will drive end-to-end development, from concept to launch, ensuring quality and innovation in a fast-paced multi-brand restaurant environment.

The role requires 15+ years in food product development or culinary R&D, with 8–10 years in leadership, strong knowledge of ingredients, costing and safety, and Mandarin

Qualifications

• Degree or Diploma in Food Science, Food Technology, Culinary Arts, Hospitality Management or a related discipline.
• Minimum 15 years of relevant experience in food product development, R&D or culinary innovation, with at least 8-10 years in a managerial or leadership role.
• Strong experience in F&B product development, restaurant menu development or food manufacturing R&D.
• Proven track record in developing and commercialising new food products or menu items.
• Strong knowledge of food ingredients, recipe formulation, food production processes and food safety requirements.
• Good understanding of food costing, yield management and product margin optimisation.
• Mandarin proficiency is an advantage, particularly for working with Chinese-speaking culinary, operations and supplier teams.
• Experience in Chinese cuisine, Multi-brand restaurant groups will be an added advantage.

Responsibilities

• Lead and manage the Group’s Product Research & Development team and establish effective R&D processes and standards.
• Develop new food products, recipes and menu concepts in line with brand positioning, market trends and business strategies.
• Drive product innovation and identify new ingredients, cooking techniques, product concepts and market opportunities.
• Lead the end-to-end product development process, from concept creation and recipe formulation to testing, refinement and commercial launch.
• Conduct product trials, sensory evaluations and consumer/market testing to ensure product quality and acceptance.
• Establish and maintain standardised recipes, preparation methods, product specifications and quality standards across outlets.
• Work closely with Operations, Culinary, Procurement, QA/Food Safety, Marketing and Finance teams to ensure successful product implementation.

Skills

R&D Leadership

Product Development

Sensory Evaluation

Quality Assurance

Food Safety

Food Costing

Education

Degree/Diploma in Food Science/Technology/Culinary Arts/Hospitality

Job description

Job Description：

• Lead and manage the Group’s Product Research & Development team and establish effective R&D processes and standards.
• Develop new food products, recipes and menu concepts in line with brand positioning, market trends and business strategies.
• Drive product innovation and identify new ingredients, cooking techniques, product concepts and market opportunities.
• Lead the end-to-end product development process, from concept creation and recipe formulation to testing, refinement and commercial launch.
• Conduct product trials, sensory evaluations and consumer/market testing to ensure product quality and acceptance.
• Establish and maintain standardised recipes, preparation methods, product specifications and quality standards across outlets.
• Work closely with Operations, Culinary, Procurement, QA/Food Safety, Marketing and Finance teams to ensure successful product implementation.

Job Responsibility:

• Degree or Diploma in Food Science, Food Technology, Culinary Arts, Hospitality Management or a related discipline.
• Minimum 15 years of relevant experience in food product development, R&D or culinary innovation, with at least 8-10years in a managerial or leadership role.
• Strong experience in F&B productdevelopment, restaurant menu development or food manufacturing R&D.
• Proven track record in developing andcommercialising new food products or menu items.
• Strong knowledge of food ingredients, recipeformulation, food production processes and food safety requirements.
• Good understanding of food costing, yield management and product margin optimisation.
• Mandarin proficiency is an advantage, particularly for working with Chinese-speaking culinary, operations and supplier teams.
• Experience in Chinese cuisine, Multi-brand restaurant groups will be an added advantage.