Research & Development Chef (Chinese Cuisine)

XIANG SIGNATURE PTE. LTD.; Singapore; On-site; SGD 70,000 - 100,000; Full time

Job summary

XIANG SIGNATURE PTE. LTD. in Singapore is seeking a creative and technically strong Chinese Cuisine R&D Chef to lead the development of new dishes, menus, and culinary concepts.

You will drive menu innovation, recipe development, and team development, collaborating with the executive chef and operations to deliver distinctive, cost-conscious offerings. This role requires 3–5 years of relevant experience in Chinese cuisine and a deep understanding of techniques and ingredients.

Qualifications

• 3–5 years of relevant experience as a Chinese cuisine chef.
• Strong understanding of Chinese cuisine cooking techniques and ingredients.
• Experience in menu development, recipe standardization, or culinary product development is an advantage.

Responsibilities

• Develop new menu items, seasonal menus, promotional dishes, and signature dishes.
• Identify opportunities to makethe menu more distinctive, contemporary, and commercially attractive.
• Balance authenticity,creativity, customer appeal, operational practicality, and food cost.
• Research current Chineseculinary trends and identify ideas that can be adapted to the restaurant.
• Develop dishes that create aclear point of difference from competitors.
• Create detailed recipes,preparation methods, cooking procedures, portion specifications, and platingstandards.
• Develop standardized recipesthat can be reproduced consistently by the kitchen team.
• Conduct yield testing, portiontesting, and food-cost analysis.
• Develop standardized recipesthat can be reproduced consistently by the kitchen team.
• Conduct yield testing, portiontesting, and food-cost analysis.
• Work closely with the ExecutiveChef, management and operations team throughout the R&D and launch process.

Job description

Job Summary

We are seeking acreative and technically strongChinese Cuisine R&D Chef tolead the development of new dishes, menus, and culinary concepts.

Keyresponsibilities

1.Menu innovation

• Develop new menu items,seasonal menus, promotional dishes, and signature dishes.
• Identify opportunities to makethe menu more distinctive, contemporary, and commercially attractive.
• Balance authenticity,creativity, customer appeal, operational practicality, and food cost.
• Research current Chineseculinary trends and identify ideas that can be adapted to the restaurant.
• Develop dishes that create aclear point of difference from competitors.

2.Recipe Development

• Create detailed recipes,preparation methods, cooking procedures, portion specifications, and platingstandards.
• Develop standardized recipesthat can be reproduced consistently by the kitchen team.
• Conduct yield testing, portiontesting, and food-cost analysis.

3.Team Development

• Develop standardized recipesthat can be reproduced consistently by the kitchen team.
• Conduct yield testing, portiontesting, and food-cost analysis.
• Work closely with the ExecutiveChef, management and operations team throughout the R&D and launch process.

Requirements

• At least3–5 years ofrelevant experience as a Chinese cuisine chef
• Strong understanding of Chinesecuisine cooking techniques and ingredients
• Experience in menu development,recipe standardization, or culinary product development is an advantage.
• Experience in menu development,recipe standardization, or culinary product development is an advantage.