R&D Chef 5 off per month

Research & Development / Culinary Innovation

. Lead and manage the research and development of new food products, recipes, dishes, and menu concepts in line with the Company's business objectives.

. Conduct research on culinary trends, customer preferences, market developments, ingredients, and new food concepts to identify opportunities for innovation.

. Develop and test new recipes and product concepts from initial idea through to finalisation and commercial launch.

. Experiment with new ingredients, cooking techniques, equipment, and food preparation methods to enhance product quality and innovation.

. Continuously review and improve existing recipes and menu items to enhance taste, presentation, consistency, and commercial viability.

. Develop innovative food concepts that align with the Company's brand identity and target customer profiles.

Recipe Development & Standardisation

. Create, document, and maintain standardised recipes, preparation methods, cooking procedures, and product specifications.

. Establish standard portion sizes, ingredients, preparation procedures, cooking methods, presentation standards, and yields for all developed products.

. Conduct recipe trials and sensory evaluations to ensure consistency in taste, texture, appearance, and overall product quality.

. Fine-tune recipes based on feedback from Management, Operations, kitchen teams, and customer responses.

. Ensure all finalised recipes are properly documented and communicated to relevant operational teams.

Product Testing & Quality Management

. Plan and conduct product trials, tastings, and sensory evaluations for new and existing products.

. Evaluate products based on taste, appearance, texture, portion size, consistency, preparation time, and operational practicality.

. Identify areas for improvement and implement corrective actions following product testing.

. Ensure all developed products meet the Company's quality, food safety, hygiene, and presentation standards.

. Work closely with operational teams to ensure successful implementation and consistency of R&D products across outlets.

Menu Development & Commercialisation

. Develop new menu items, seasonal offerings, promotional products, and special menu concepts based on business requirements.

. Collaborate with Operations and Management to assess the commercial feasibility of new products.

. Support menu launches by providing recipes, preparation guidelines, product specifications, and training materials.

. Monitor the performance of newly launched products and recommend improvements based on operational and customer feedback.

. Review existing menu items and recommend product improvements, replacements, or discontinuation where appropriate.

Food Costing & Product Optimisation

. Develop accurate recipe costing and monitor food costs for newly developed and existing products.

. Work with Purchasing and Finance to identify suitable ingredients and achieve targeted food cost margins.

. Explore alternative ingredients, preparation methods, and portioning strategies to improve cost efficiency without compromising quality.

. Evaluate product profitability and recommend improvements to maximise commercial returns.

. Ensure recipes and product specifications are aligned with approved food cost targets.

Ingredient & Supplier Development

. Research and evaluate new ingredients, food products, equipment, and culinary techniques that may support product innovation.

. Work closely with the Purchasing team and suppliers to source and evaluate new ingredients and products.

. Conduct trials and comparisons of ingredients from different suppliers to assess quality, consistency, cost, and suitability.

. Provide recommendations on ingredient specifications and supplier selection where required.

. Maintain awareness of new and emerging food products and technologies in the market.

Food Safety, Hygiene & Compliance

. Ensure all recipe development and product trials comply with applicable food safety, hygiene, and workplace safety requirements.

. Ensure ingredients are handled, stored, prepared, and tested in accordance with Company standards and regulatory requirements.

. Identify potential food safety risks during product development and implement appropriate controls.

. Ensure all product specifications and preparation procedures are practical and compliant with operational food safety requirements.

Training & Knowledge Transfer

. Conduct training, demonstrations, and product briefings for kitchen and operational teams on newly developed products.

. Provide clear guidance on recipes, preparation methods, cooking techniques, presentation, and quality standards.

. Support outlet teams during the implementation and launch of new products.

. Monitor product execution at outlets and provide coaching or corrective guidance where necessary.

. Maintain and share culinary knowledge and best practices across the organisation.

Cross-Functional Collaboration

. Collaborate with Operations, Purchasing, Marketing, Finance, Human Resources, and other departments to support product development and business objectives.

. Work with Marketing to develop products and menu concepts for promotional campaigns, seasonal activities, and special events.

. Provide culinary input for marketing materials, product launches, menu descriptions, and promotional activities.

. Participate in management and project meetings relating to menu development, product innovation, and business initiatives.

. Support new outlet openings, menu launches, concept development, and other culinary projects as required.

Research, Analysis & Continuous Improvement

. Monitor market trends, competitor offerings, customer preferences, and emerging culinary concepts.

. Conduct regular reviews of existing products and recommend opportunities for improvement.

. Gather and analyse feedback from Operations, outlet teams, Management, and customers to support product refinement.

. Identify opportunities to improve product quality, consistency, efficiency, and profitability.

. Maintain a continuous pipeline of new product and menu development ideas.

Documentation & Reporting

. Maintain accurate records of recipes, product specifications, trial results, costing, supplier information, and development activities.

. Prepare R&D reports and presentations for Management where required.

. Track the progress of product development projects from concept through testing, approval, and implementation.

. Maintain proper documentation of approved recipes and product standards.

. Provide regular updates to Management on ongoing R&D projects, product performance, and development initiatives.

Other Responsibilities

. Represent the R&D function in Management discussions and contribute culinary expertise to business decision-making.

. Maintain confidentiality of Company recipes, formulations, product concepts, and proprietary information.

. Keep updated on current culinary trends, techniques, equipment, and industry developments.

. Undertake any other R&D, culinary, project, or managerial responsibilities assigned by the Company.