Remote Plant-Based Menu Architect

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

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.