R&D CHEF DE PARTIE

RM FOOD MANUFACTURING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading food manufacturing company in Singapore is seeking an R&D Chef de Partie to innovate and develop recipes in a laboratory-like environment. The role focuses on food experimentation, technical documentation, and collaboration with production teams to transition recipes to high-volume production. Ideal candidates should be skilled in recipe standardization, costing, and nutritional analysis as well as ingredient sourcing. This role offers the opportunity to work on exciting culinary innovations while ensuring profitability and scalability.

Responsibilities

• Transform abstract ideas or food trends into tangible recipes.
• Prepare and test multiple versions of a dish for perfection.
• Conduct tests and evaluations on shelf-life and sensory aspects.
• Write foolproof and standardized recipes for scalability.
• Calculate theoretical food costs to meet profit margins.
• Determine calorie counts and allergen information.
• Source new cost-effective ingredients from suppliers.
• Assist in transitioning recipes to production environments.
• Present new dishes for feedback from stakeholders and clients.

Job description

An R&D (Research and Development) Chef de Partie is a specialized role that moves away from the "heat of service" and into the "innovation lab." While a standard CDP focuses on consistency and speed, an R&D CDP focuses on experimentation, science, and scalability.

This role is typically found in corporate test kitchens, food manufacturing companies, or high-end Michelin-starred restaurant groups that have dedicated labs.

Key Responsibilities

1. Recipe Development & Innovation

• Concept Creation: Transforming abstract ideas or food trends into tangible recipes.

• Prototyping: Preparing multiple versions of a single dish, tweaking variables like temperature, pH levels, or ingredients to find the perfect result.

• Testing: Conducting "shelf-life" tests and sensory evaluations (taste, texture, aroma).

2. Technical Documentation

• Standardization: Writing precise, foolproof recipes (often using grams and percentages rather than "cups" or "pinches") to ensure they can be replicated at scale.

• Costing: Calculating the Theoretical Food Cost for every new dish to ensure it meets profit margin targets.

• Nutritional Analysis: Working with software to determine calorie counts and allergen information.

3. Collaboration & Scaling

• Sourcing: Working with suppliers to find new or cost-effective ingredients.

• Factory/Kitchen Handover: Helping the production team or line cooks transition a "test" recipe into a high-volume environment.

• Presentation: Presenting new dishes to stakeholders, executives, or clients for feedback.