We are seeking a skilled R&D and Production Chef who can translate culinary concepts into scalable, production-ready products. This role focuses on transforming recipes into mass‑produced items while maintaining food safety, consistent quality, cost efficiency, and strong flavour standards.
This is not a restaurant chef role. We are looking for a chef with hands‑on experience in large‑scale manufacturing or central kitchen operations, with at least 5 years of relevant experience in high‑volume food production.
Key Responsibilities
Product Development & Innovation
- Develop new products such as sauces, proteins, and ready‑to‑cook or ready‑to‑eat items based on business needs.
- Adapt kitchen recipes into production‑friendly formats, including frozen and large‑batch products.
- Work closely with the Sous Chef to refine recipes for scalability and operational feasibility.
- Evaluate ingredient suitability to ensure consistency, shelf life, and production efficiency.
- Standardize and document recipes with clear, step‑by‑step production instructions.
Production Planning & Operations
- Design and manage production schedules to optimize manpower, equipment use, and workflow efficiency.
- Control food costs while maintaining quality and yield targets.
- Oversee production processes to ensure batch consistency, accurate yield tracking, and traceability.
- Implement measures to minimize waste without compromising product standards.
- Ensure all products meet food safety requirements, including appropriate preservation and storage practices.
Food Safety & Compliance
- Maintain strict adherence to food safety and hygiene standards.
- Apply technical knowledge on preservatives, shelf life, and product stability.
- Support and uphold Halal‑compliant production practices.
Cross-Department Collaboration
- Work closely with Catering Kitchen, QA, and Procurement teams to align on product standards and sourcing.
- Support quality assurance processes, product testing, and continuous improvement initiatives.
Ideal Candidate Profile
- Strong background in culinary R&D and high‑volume food production.
- Experience translating recipes into scalable, standardized production formats.
- Solid understanding of food safety, preservation, and quality control.
- Detail‑oriented, organized, and process‑driven.
- Comfortable working cross‑functionally with operations, QA, and procurement teams.