Food Innovation Professional

3 days ago

Singapore beBeeCulinary Full time $72,000 - $108,000
Culinary Innovation Specialist

As a Culinary Innovation Specialist, you will drive the development and improvement of menu offerings, oversee quality assurance processes, and apply advanced food science to enhance efficiency and product innovation in our kitchen operations.


Key Responsibilities:
  • Lead research and development of new food products, recipes, and process improvements tailored for large-scale operations.
  • Develop, test, and optimize recipes to ensure consistent quality, flavor, texture, and presentation in a high-volume dining environment.
  • Implement advanced food technology processes—including sous vide, modified atmosphere packaging, shelf-life extension, and central kitchen workflows.
  • Oversee food safety and hygiene systems according to local regulations and international standards.
  • Collaborate with culinary teams to introduce modern food preparation methods and equipment.
  • Evaluate and adopt innovative ingredients, including specialty imports to support menu differentiation and authenticity.
  • Conduct training and capability transfer on best practices in food processing, storage, and safety to internal teams.
  • Analyze operational data to improve efficiency, reduce waste, and maintain high product standards across all outlets.

Requirements:
  • Bachelor's Degree or higher in Food Science, Food Technology, Engineering or a closely related field.
  • At least 5 years of relevant experience in food technology, product development, or large-scale food production, preferably within the restaurant or hospitality sector.
  • Proven experience in implementing and maintaining food safety management systems.
  • Familiarity with global cuisine, specialty ingredients, and advanced kitchen technology.
  • Strong project management, troubleshooting, and documentation skills.
  • Excellent communication and ability to work cross-functionally with culinary, procurement, and compliance teams.

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