Full Time Product Development (R&D) Chef Jobs, salary up to MYR 3,000 in Mykori Holdings Sdn Bhd Puchong - Ricebowl

Job Overview

We are looking for a creative and passionate Product Development (R&D) Chef to lead the innovation and development of Mykori’s desserts, beverages, and hot food offerings. This role is responsible for creating exciting menu ideas, maintaining product consistency across outlets, and driving culinary innovation that aligns with market trends and customer preferences. You will work closely with operations and suppliers to ensure product quality, efficiency, and continuous improvement.

Candidate Requirements

• Minimum education: Primary/Secondary School/SPM/“O” Level.

• Candidates with a Professional Certificate, Diploma, Advanced Diploma, or Degree in Culinary Arts, Food & Beverage Services, Hospitality/Tourism/Hotel Management, or Food Technology/Nutrition are strongly encouraged to apply.

• At least 3–5 years of working experience in a related field.

• Preferably, with at least 3 years of experience in multi-outlet kitchens/restaurants.

• Strong skills in R&D, recipe creation, baking desserts, pastry/patisserie, and beverages.

• Proficient in Mandarin, English, and Bahasa Malaysia to effectively communicate with a diverse client base and stakeholders.

• Strong organizational and time management skills.

What We’re Looking For

• Creative and innovative mindset with a passion for food trends and product development.

• Strong attention to detail, patience, and leadership qualities.

• Result-oriented, adaptable, and open to feedback.

• Able to work efficiently under pressure in a fast-paced environment.

• Good team management and communication skills.

• Experience in both pastry and hot food is an added advantage.

• Knowledge and hands-on experience in mass manufacturing or large-scale production is a plus.

• Ability to blend traditional and modern culinary techniques creatively.

Job Responsibilities

• Plan and direct the preparation and production of desserts, beverages, and hot food.

• Lead menu planning and development, bringing creativity and experimentation to new dessert, beverage, and hot food trends.

• Ensure consistent product quality across all outlets through proper execution and training.

• Research, identify, and collaborate with ingredient suppliers to introduce innovative and high-quality ingredients.

• Implement and monitor inventory control, ensuring cost efficiency while improving overall product quality.

• Supervise, train, and guide kitchen staff in food handling, preparation, and presentation.

• Maintain good functionality and upkeep of kitchen appliances and equipment.

• Working Days: Monday – Friday (5 working days)
• EPF
• SOCSO & EIS
• Annual Leave & Medical Leave
• Medical Claims
• Career Advancement Opportunities
• Friendly and Supportive Working Environment