Research and Development Chef

5 days ago


Singapore The Platform Collective Co Full time

**Key Responsibilities**

  1. Menu & Recipe Development


• Develop and refine core sandwich recipes, sauces, and toppings that align with the brand vision.

• Experiment with different bread types, protein options, and flavor combinations.

• Ensure products are scalable and consistent for quick-service restaurant (QSR) operations.

• Innovate seasonal or limited-time menu items to keep offerings fresh.

2. Ingredient Sourcing & Vendor Management


• Identify and liaise with original equipment manufacturer (OEM) suppliers for bread, proteins, sauces, and toppings.

• Work with vendors to ensure cost-effective yet high-quality ingredients.

• Negotiate pricing and supply chain stability.

3. Standardization & Operational Feasibility


• Create standard operating procedures (SOPs) for food prep, storage, and handling to maintain consistency.

• Ensure recipes are designed for speed and efficiency in a fast-paced QSR environment.

• Develop portioning guides and cost control measures.

4. Product Testing & Quality Control


• Conduct regular taste tests and shelf-life evaluations.

• Work with front-of-house (FOH) and back-of-house (BOH) teams to ensure operational efficiency of new items.

• Gather customer feedback and tweak products accordingly.

5. Costing & Pricing Strategy


• Develop cost breakdowns for all menu items.

• Collaborate with finance to ensure profitability while maintaining quality.

• Adjust recipes to hit target food cost percentages.

6. Kitchen Equipment & Workflow Planning


• Advise on equipment needed for food prep, assembly, and storage.

• Optimize the workflow for assembling sandwiches efficiently.

• Test new tools and processes to improve speed & quality.

7. Collaboration & Training


• Work closely with the operations team to ensure seamless execution of menu items.

• Train kitchen staff on food prep SOPs and proper execution.

• Be involved in research and development (R&D) testing sessions and ensure staff feedback is integrated.

**Key Requirements & Skills**


• Background in culinary arts, food science, or QSR menu development.

• Experience working with OEM suppliers or commissary kitchens.

• Strong understanding of food costing, standardization, and efficiency.

• Ability to develop scalable recipes that maintain quality in a high-volume setting.

• Hands-on and willing to work in a small, fast-paced team.

• Passion for fast casual/QSR trends and food innovation.


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