R&D Chef: Multi-Brand Menu Innovation and Ops

REAL TASTY PTE. LTD.; Singapore; On-site; SGD 36,000 - 47,000; Full time

Job summary

REAL TASTY PTE. LTD. is seeking a hands-on culinary professional to turn creative concepts into practical, scalable dishes for TWYST and expanding brands.

You will split time between concept development and real outlet kitchen shifts to gain live insight into constraints and customer preferences, ensuring execution is feasible on the line. You’ll own projects end-to-end, balancing taste, cost, and operational realities while documenting recipes, guidelines, and safety standards for multiple

Qualifications

• Culinary Arts or Food Services qualification (Diploma/Nitec).
• Fresh grad or early career welcomed; eager to grow with us.
• Comfort using basic data tools like Google Sheets or Excel.

Responsibilities

• Develop new dishes, sauces, and concepts for TWYST, seasonal menus, catering and virtual brands.
• Refine menu items based on tasting feedback, costs, and operational constraints.
• Lead assigned culinary projects from ideation to multi-outlet rollout with management guidance.
• Calculate portion sizes, recipe costs, yields, and maintain profit margins.
• Source raw ingredients, products and suppliers; assess quality and suitability.
• Work active kitchen shifts to support daily operations as needed by the business.
• Create recipe guides, preparation manuals, plating guidelines, and product specs.
• Standardise kitchen processes for safety, hygiene, and Halal certification.

Skills

Western cuisine

Pasta

Sauces

Recipe following

Education

Culinary Arts Diploma/Nitec

Tools

Google Sheets

Excel

Job description

REAL TASTY PTE. LTD. is seeking a hands-on culinary professional to turn creative concepts into practical, scalable dishes for TWYST and expanding brands.

You will split time between concept development and real outlet kitchen shifts to gain live insight into constraints and customer preferences, ensuring execution is feasible on the line. You’ll own projects end-to-end, balancing taste, cost, and operational realities while documenting recipes, guidelines, and safety standards for multiple