Remote Menu Developer - Plant-Based Cuisine

Placements24; Pretoria; Hybrid; ZAR 300,000 - 540,000; Full time

Benefits offered by this job

Remote work

Flexible schedule

Competitive pay

Job summary

Placements24 seeks a talented Remote Menu Developer specializing in plant-based cuisine to join their catering development team. You will conceptualize, test, and refine vegan and vegetarian offerings from a home office.

Responsibilities include researching recipes, detailing ingredient lists and costing, and collaborating with marketing and operations to align menus with business goals.

Qualifications

• Extensive experience in plant-based, vegan, or vegetarian cooking.
• Proven track record of menu development and recipe creation, preferably in catering or food service.
• Strong understanding of culinary science, flavor balance, and ingredient interactions.
• Excellent written communication for clear recipe documentation.
• Self-motivated, capable of remote project management and meeting deadlines.
• Passion for healthy eating, sustainability, and culinary innovation.

Responsibilities

• Research and develop plant-based recipes focusing on flavor, nutrition, and presentation.
• Create detailed recipe specs with ingredients, preparation methods, and costing.
• Test and taste recipes, adjusting for quality and scalability in catering operations.
• Collaborate with marketing and operations to align menus with business goals and target demographics.
• Advise on sourcing specialty ingredients and alternative protein sources.
• Document all recipes and processes clearly for replication.

Skills

Plant-based cooking

Menu development

Culinary creativity

Recipe documentation

Remote work

Project management

Education

Culinary degree

Tools

None

Job description

Our client is seeking a talented and innovative Remote Menu Developer specializing in plant-based cuisine to join their forward-thinking catering development team. This is a fully remote position, allowing you to leverage your culinary expertise from anywhere. You will be responsible for conceptualizing, testing, and refining new menu items and offerings that cater to the growing demand for high-quality, vegan, and vegetarian dishes. Your work will directly influence the company's menu strategy and appeal to a health-conscious and environmentally aware customer base, driving culinary innovation within the catering sector from your home office.

Key Responsibilities

• Research and develop innovative plant-based recipes, focusing on flavor, nutritional value, and presentation.


• Create detailed recipe specifications, including ingredient lists, preparation methods, and costing.


• Test and taste recipes, making adjustments to optimize quality and scalability for catering operations.


• Collaborate with the marketing and operations teams to align menu development with business goals and target demographics.


• Provide guidance on sourcing specialty ingredients and alternative protein sources.


• Document all recipes and processes in a clear and organized manner for easy replication.

Requirements

• Extensive experience in culinary arts, with a strong specialization in plant-based, vegan, or vegetarian cooking.


• Proven track record of menu development and recipe creation, preferably within a catering or food service context.


• Deep understanding of culinary science, flavor profiles, and ingredient interactions.


• Excellent written communication skills for creating clear and comprehensive recipe documentation.


• Self-motivated and disciplined, with the ability to manage projects and deadlines independently in a remote setting.


• A passion for healthy eating, sustainability, and culinary innovation.

Benefits

• Flexible, remote work arrangement with no geographical limitations.


• Competitive remuneration package based on project scope and experience.


• Opportunity to shape the future of plant-based catering offerings.


• Collaborate with a passionate and dedicated team from diverse locations.


• Work on exciting projects that promote healthy and sustainable food choices.