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.