Research and Development Chef

2 weeks ago

Singapore The Platform Collective Co Full time

**Key Responsibilities**
- 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 QSR operations.
Innovate seasonal or limited-time menu items to keep offerings fresh.

2. Ingredient Sourcing & Vendor Management

Identify and liaise with 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 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 FOH and 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 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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