R&D Chef 5 off per month

Bachmann Japanese Restaurant Pte Ltd; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

Bachmann Japanese Restaurant Pte Ltd is seeking an experienced R&D and Culinary Innovation lead to drive development of new dishes, validate recipes, and ensure quality across outlets. You will work with a multidisciplinary team to translate ideas into market-ready products.

The role involves continuous improvement of menus, cost-aware product development, and training for kitchen staff to maintain consistency and brand standards.

Responsibilities

• Lead and manage research and development of new food products, recipes, dishes, and menu concepts.
• Research culinary trends and customer preferences to identify innovation opportunities.
• Develop and test new recipes from idea to commercial launch.
• Experiment with ingredients, techniques, equipment to boost quality and innovation.
• Review and improve existing recipes for taste, presentation and viability.
• Create innovative food concepts aligned with brand and customer profiles.
• Document and standardise recipes, methods, and product specifications.
• Establish standard portion sizes, ingredients, yields, and presentation standards.
• Conduct recipe trials and sensory evaluations for consistency.
• Provide training and clear guidance on recipes and preparation methods.
• Collaborate with Operations, Marketing and Finance to support product development.
• Monitor market trends and feedback to refine products.
• Maintain documentation of recipes, costing, and development activities.

Job description

Research & Development / Culinary Innovation

• Lead and manage the research and development of new food products, recipes, dishes, and menu concepts in line with the Company's business objectives.
• Conduct research on culinary trends, customer preferences, market developments, ingredients, and new food concepts to identify opportunities for innovation.
• Develop and test new recipes and product concepts from initial idea through to finalisation and commercial launch.
• Experiment with new ingredients, cooking techniques, equipment, and food preparation methods to enhance product quality and innovation.
• Continuously review and improve existing recipes and menu items to enhance taste, presentation, consistency, and commercial viability.
• Develop innovative food concepts that align with the Company's brand identity and target customer profiles.

Recipe Development & Standardisation

• Create, document, and maintain standardised recipes, preparation methods, cooking procedures, and product specifications.
• Establish standard portion sizes, ingredients, preparation procedures, cooking methods, presentation standards, and yields for all developed products.
• Conduct recipe trials and sensory evaluations to ensure consistency in taste, texture, appearance, and overall product quality.
• Fine-tune recipes based on feedback from Management, Operations, kitchen teams, and customer responses.
• Ensure all finalised recipes are properly documented and communicated to relevant operational teams.

Product Testing & Quality Management

• Plan and conduct product trials, tastings, and sensory evaluations for new and existing products.
• Evaluate products based on taste, appearance, texture, portion size, consistency, preparation time, and operational practicality.
• Identify areas for improvement and implement corrective actions following product testing.
• Ensure all developed products meet the Company's quality, food safety, hygiene, and presentation standards.
• Work closely with operational teams to ensure successful implementation and consistency of R&D products across outlets.

Menu Development & Commercialisation

• Develop new menu items, seasonal offerings, promotional products, and special menu concepts based on business requirements.
• Collaborate with Operations and Management to assess the commercial feasibility of new products.
• Support menu launches by providing recipes, preparation guidelines, product specifications, and training materials.
• Monitor the performance of newly launched products and recommend improvements based on operational and customer feedback.
• Review existing menu items and recommend product improvements, replacements, or discontinuation where appropriate.

Food Costing & Product Optimisation

• Develop accurate recipe costing and monitor food costs for newly developed and existing products.
• Work with Purchasing and Finance to identify suitable ingredients and achieve targeted food cost margins.
• Explore alternative ingredients, preparation methods, and portioning strategies to improve cost efficiency without compromising quality.
• Evaluate product profitability and recommend improvements to maximise commercial returns.
• Ensure recipes and product specifications are aligned with approved food cost targets.

Ingredient & Supplier Development

• Research and evaluate new ingredients, food products, equipment, and culinary techniques that may support product innovation.
• Work closely with the Purchasing team and suppliers to source and evaluate new ingredients and products.
• Conduct trials and comparisons of ingredients from different suppliers to assess quality, consistency, cost, and suitability.
• Provide recommendations on ingredient specifications and supplier selection where required.
• Maintain awareness of new and emerging food products and technologies in the market.

Food Safety, Hygiene & Compliance

• Ensure all recipe development and product trials comply with applicable food safety, hygiene, and workplace safety requirements.
• Ensure ingredients are handled, stored, prepared, and tested in accordance with Company standards and regulatory requirements.
• Identify potential food safety risks during product development and implement appropriate controls.
• Ensure all product specifications and preparation procedures are practical and compliant with operational food safety requirements.

Training & Knowledge Transfer

• Conduct training, demonstrations, and product briefings for kitchen and operational teams on newly developed products.
• Provide clear guidance on recipes, preparation methods, cooking techniques, presentation, and quality standards.
• Support outlet teams during the implementation and launch of new products.
• Monitor product execution at outlets and provide coaching or corrective guidance where necessary.
• Maintain and share culinary knowledge and best practices across the organisation.

Cross-Functional Collaboration

• Collaborate with Operations, Purchasing, Marketing, Finance, Human Resources, and other departments to support product development and business objectives.
• Work with Marketing to develop products and menu concepts for promotional campaigns, seasonal activities, and special events.
• Provide culinary input for marketing materials, product launches, menu descriptions, and promotional activities.
• Participate in management and project meetings relating to menu development, product innovation, and business initiatives.
• Support new outlet openings, menu launches, concept development, and other culinary projects as required.

Research, Analysis & Continuous Improvement

• Monitor market trends, competitor offerings, customer preferences, and emerging culinary concepts.
• Conduct regular reviews of existing products and recommend opportunities for improvement.
• Gather and analyse feedback from Operations, outlet teams, Management, and customers to support product refinement.
• Identify opportunities to improve product quality, consistency, efficiency, and profitability.
• Maintain a continuous pipeline of new product and menu development ideas.

Documentation & Reporting

• Maintain accurate records of recipes, product specifications, trial results, costing, supplier information, and development activities.
• Prepare R&D reports and presentations for Management where required.
• Track the progress of product development projects from concept through testing, approval, and implementation.
• Maintain proper documentation of approved recipes and product standards.
• Provide regular updates to Management on ongoing R&D projects, product performance, and development initiatives.

Other Responsibilities

• Represent the R&D function in Management discussions and contribute culinary expertise to business decision-making.
• Maintain confidentiality of Company recipes, formulations, product concepts, and proprietary information.
• Keep updated on current culinary trends, techniques, equipment, and industry developments.
• Undertake any other R&D, culinary, project, or managerial responsibilities assigned by the Company.