Chef R&D

Position: Chef – Research & Development (R&D) Nusantara & Western Food,

Position Summary,

The Chef – Research & Development (R&D) is responsible for creating, developing, and continuously improving food products and menu offerings that align with the company's brand identity, customer preferences, and commercial objectives. This role combines culinary expertise with innovation, market research, cost control, and operational feasibility to ensure all products are profitable, scalable, and consistently deliver exceptional quality.

Key Responsibilities,

Product & Menu Development

• Research, conceptualize, and develop new menu items, recipes, and seasonal offerings.
• Create innovative food concepts based on market trends, consumer insights, and business strategies.
• Improve and refine existing recipes to enhance quality, consistency, presentation, and profitability.
• Develop signature menu items that strengthen the company's brand positioning.
  

Recipe Standardization

• Prepare standardized recipes, cooking procedures, and portion specifications.
• Ensure recipes are practical for operational execution across all outlets.
• Maintain recipe documentation, including ingredient lists, preparation methods, and plating guidelines.
• Establish food quality benchmarks and product specifications.
  

Research & Innovation

• Monitor local and international culinary trends, ingredients, cooking techniques, and food innovations.
• Conduct competitor analysis and benchmark products against industry leaders.
• Explore new ingredients, equipment, and production methods to improve efficiency and product quality.
• Recommend innovative menu concepts based on customer demand and market opportunities.
  

Food Cost & Profitability

• Develop recipes that meet targeted food cost and gross profit margins.
• Analyze ingredient costs and recommend cost-effective alternatives without compromising quality.
• Work closely with Procurement to identify reliable suppliers and source quality ingredients.
• Monitor market price fluctuations and adjust recipes when necessary.
  

Product Testing & Quality Assurance

• Conduct recipe trials, tasting sessions, and product evaluations.
• Organize internal tasting panels and collect feedback for continuous improvement.
• Ensure all menu items meet food safety, hygiene, and quality standards.
• Validate shelf life, storage requirements, and product consistency.
  

Operational Support

• Train kitchen teams on newly launched menu items and standardized recipes.
• Prepare training materials, recipe manuals, and Standard Operating Procedures (SOPs).
• Support outlet openings and menu implementation.
• Monitor execution and provide recommendations to improve kitchen efficiency.

Cross-Functional Collaboration

• Collaborate with Marketing on menu launches, promotions, and product storytelling.
• Work closely with Operations to ensure successful implementation of new products.
• Coordinate with Purchasing regarding ingredient sourcing and supplier evaluations.
• Support Finance by maintaining target food costs and profitability.

Documentation & Reporting

• Maintain accurate records of recipe development, testing results, and product specifications.
• Prepare reports on product performance, development progress, and innovation initiatives.
• Update recipe databases and culinary documentation regularly.

Qualifications

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food Technology, or a related field.
• Minimum 3–5 years of experience as an R&D Chef, Executive Sous Chef, Product Development Chef, or similar role.
• Experience in restaurants, cafés, hotels, central kitchens, food manufacturing, or multi-outlet food businesses is preferred.
• Strong understanding of food cost control, menu engineering, and recipe standardization.
• Knowledge of food safety regulations and HACCP principles.
• Experience in new product development from concept through commercialization.

*) for fast respons send CV/Resume to : adhi@ pt - nai.id   (with no space)