Research and Development Chef

5 days ago

Outram, Singapore The Platform Collective Pte. Ltd 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 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.

Pay: $3,300.00 - $4,500.00 per month

**Benefits**:

- Additional leave
- Health insurance

Schedule:

- Day shift
- Holidays
- Night shift
- Shift system
- Weekend availability

Supplemental Pay:

- Performance bonus

Work Location: In person

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