R&D Chef

THE HOGS BARS PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A dynamic culinary establishment in Singapore is seeking an experienced R&D Chef/Food Technologist to lead culinary operations, focusing on innovative menu concepts and health-conscious dining. The successful candidate will develop diverse culinary offerings while managing a multicultural team and ensuring food safety compliance. Ideal for seasoned professionals passionate about nutrition and culinary creativity.

Qualifications

• Culinary Arts degree from accredited institution or equivalent experience.
• Minimum 8-10 years of professional culinary experience.
• Advanced knowledge of modern plating and food presentation techniques.

Responsibilities

• Lead culinary innovation through experimental cooking techniques.
• Manage kitchen budgets and implement cost reduction strategies.
• Oversee resource procurement and vendor relationships.

Skills

Culinary creativity

Budget management

Leadership

Food safety knowledge

Education

Culinary Arts degree

Food Safety certifications (PIC, HACCP)

Tools

Kitchen management software

Job description

Position Summary

We are seeking an experienced R&D Chef / Food Technologist to lead our diverse culinary operations. The successful candidate will be responsible for developing innovative menu concepts for a gastronomic brew pub featuring global cuisines, while specializing in healthy, nutritional, and lifestyle-focused food offerings for our cafe. This is an excellent opportunity for a senior culinary professional looking to make a significant impact in health-conscious dining and multicultural cuisine development. The selected candidate will serve as the primary resource for all culinary operations. Given our people-centric business model, the ability to work efficiently under time constraints is both essential and critical to our success.

Key Responsibilities

Primary Duties:

• Recipe formulation and development across International, Continental, Italian, French, Lebanese, Indian, Chinese, and Arabic cuisines
• Create and curate health-focused menu items including vegan, gluten-free, and nutritional offerings for lifestyle reversal programs
• Lead culinary innovation through experimental cooking techniques and contemporary food presentation
• Conduct sensory tasting sessions and menu optimization to ensure exceptional food quality and customer satisfaction
• Implement and maintain food safety protocols including PIC and HACCP compliance standards

Additional Responsibilities:

• Manage kitchen budgets and implement cost reduction strategies without compromising quality
• Oversee resource procurement, vendor relationships, and comprehensive inventory management
• Lead and mentor kitchen staff in a multicultural working environment
• Develop standard operating procedures for food preparation and presentation techniques
• Collaborate with nutrition specialists to develop lifestyle-focused meal programs

Required Qualifications

Education:

• Culinary Arts degree from accredited institution or equivalent professional experience
• Food Safety certifications (PIC, HACCP) (preferred)
• Additional certifications/ accolades in nutrition or healthy cooking (preferred)

Experience:

• Minimum 8-10 years of professional culinary experience in chef roles
• Proven expertise in multiple international cuisines: Continental, Italian, French, Lebanese, Indian, Chinese, and Arabic
• Extensive experience in healthy, nutritional, vegan, and gluten-free food preparation
• Demonstrated success in recipe formulation and menu development
• Experience working in multicultural kitchen environments

Technical Skills:

• Advanced knowledge of modern plating and food presentation techniques
• Expertise in innovative and experimental culinary approaches
• Strong understanding of nutritional principles and lifestyle-focused cuisine
• Proficiency in kitchen management software and inventory systems
• Advanced sensory evaluation and food tasting capabilities

Core Competencies:

• Exceptional culinary creativity and innovation skills
• Strong budget management and cost control abilities
• Leadership skills for managing diverse, multicultural teams
• Resource procurement and vendor management expertise
• Excellent understanding of food safety, sanitation, and HACCP protocols
• Ability to curate specialized menus for health and lifestyle programs

Preferred Qualifications:

• Advanced culinary degree or specialized training in international cuisines
• Certification in nutritional cooking or wellness cuisine
• Experience in health and wellness hospitality or medical nutrition programs
• Knowledge of dietary restrictions and therapeutic cooking approaches
• Previous experience in upscale restaurants, hotels, or health-focused establishments
• Multilingual capabilities to support diverse team communication
• Experience with lifestyle reversal or nutrition therapy programs