Corporate Chef (Research & Development Manager)

Corporate Chef (Research & Development Manager)

Key Responsibilities

• Lead the development of new menu concepts and improve existing products based on business needs and market trends.
• Conduct culinary research, recipe development, kitchen trials, and product testing.
• Develop and maintain standard recipes, production SOPs, and product specifications.
• Monitor and optimize food cost (COGS/HPP) while maintaining product quality and consistency.
• Collaborate with Operations, Marketing, Purchasing, and Production teams to ensure successful product launches.
• Ensure new products are operationally feasible and consistently executed across all restaurant outlets.

Qualifications

• Bachelor's Degree in Culinary Arts, Food Technology, Hospitality, or a related field.
• Minimum 5 years of experience in the Restaurant/F&B industry as a Corporate Chef, Executive Chef, R&D Chef, Product Development Chef, Culinary R&D Manager, or a similar role.
• Strong hands-on cooking skills with proven experience in menu development, recipe standardization, and kitchen trials.
• Strong understanding of food costing (COGS/HPP), menu engineering, HACCP, and food safety standards.
• Experience working with Central Kitchen and multi-outlet restaurant operations is highly preferred.
• Strong leadership, project management, communication, and cross-functional collaboration skills.
• Creative, innovative, and up to date with the latest culinary trends.
• Willing to be based in Cipondoh, Tangerang.
• Willing to participate in a practical cooking assessment as part of the recruitment process.