R&D Korean Cuisine Chef

JINJJA HOLDINGS PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading restaurant group in Singapore is seeking an R&D Korean Cuisine Chef to create new recipes and enhance their culinary offerings. This full-time or part-time role involves menu development, rigorous recipe testing, and collaboration with kitchen teams. Candidates should have expertise in culinary techniques, creativity in recipe design, and previous experience in restaurant operations. This is a unique opportunity to drive innovation and contribute to quality dining experiences.

Qualifications

• Strong background in teppanyaki, grilling techniques, and Western cuisine.
• Ability to conceptualize and execute innovative recipes.
• Previous experience as a chef, ideally with a focus on specialized cooking styles.
• Knowledge of food trends and a passion for food experimentation.

Responsibilities

• Create and test new dishes and cooking methods.
• Conduct trials of new recipes to refine flavors and presentation.
• Stay informed about emerging food trends and culinary techniques.
• Ensure high standards for food quality, safety, and hygiene.
• Partner with culinary teams to source high-quality ingredients.

Skills

Culinary Expertise

Creativity

Teamwork & Leadership

Research Skills

Job description

We are currently looking for a R&D Korean Cuisine Chef (Full time/ Part time/ Contract) who is responsible for developing new recipes. This role involves menu creation, recipe testing, trend research, and collaboration with kitchen teams to deliver unique and high-quality dishes. The chef uses their expertise in specialized cooking methods, ingredient combinations, and equipment to create exceptional dining experiences while managing food costs and ensuring consistency. This R&D Chef plays a key role in driving innovation and enhancing the overall culinary offerings of our restaurant.

Key Responsibilities:

• Menu Development: Create and test new dishes and cooking methods specifically focused on teppanyaki, grilling, and Western cuisine. Explore flavors, techniques, and ingredients to design innovative, marketable dishes.
• Recipe Testing: Conduct rigorous trials of new recipes to refine flavors, textures, and presentation. Work with ingredients to find the perfect balance and make adjustments for consistency.
• Trend Research: Stay informed about emerging food trends, culinary techniques, and consumer preferences within the restaurant industry, particularly related to teppanyaki, grilling, and Western cuisine.
• Cooking Techniques & Equipment Expertise: Work with specialized kitchen equipment (e.g., teppanyaki grills, outdoor grills, and traditional Western kitchen tools) and research the latest tools that can elevate cooking performance and results.
• Food Quality Control: Ensure all recipes are executed to perfection by maintaining high standards for food quality, safety, and hygiene.
• Collaboration: Partner with restaurant managers, culinary teams, and suppliers to source high-quality ingredients and develop cost-effective menu items that meet the needs of the target audience.
• Innovation and Experimentation: Explore new combinations of ingredients and cooking techniques to create signature dishes or seasonal specials that stand out in the competitive culinary landscape.
• Cost Management: Manage food cost and inventory for new items, ensuring that dishes can be made consistently within the restaurant's budgetary constraints.
• Training and Development: Train other chefs and kitchen staff in preparing new dishes, demonstrating cooking techniques, and ensuring consistency across all food offerings.

Qualifications:

• Culinary Expertise: Strong background in teppanyaki, grilling techniques, and Western cuisine, with a deep understanding of flavor profiles and cooking methods.
• Creativity: Ability to conceptualize and execute innovative recipes that align with current dining trends and appeal to diverse customer tastes.
• Experience: Previous experience as a chef, ideally with a focus on specialized cooking styles, restaurant operations, or menu development.
• Research Skills: Knowledge of food trends, an ability to adapt techniques, and a passion for food experimentation.
• Teamwork & Leadership: Collaborative spirit, with the ability to inspire and mentor kitchen staff, working cohesively in a fast-paced environment.

Work Environment:

• The R&D Chef typically works in a test kitchen or development kitchen, with occasional visits to restaurant locations to oversee the implementation of new dishes. They also collaborate with other chefs, suppliers, and managers to ensure seamless integration of new menu items into the regular operations.

This role requires a mix of culinary artistry, scientific approach to food, and a deep passion for developing unique, high-quality food experiences.