- Robertson Quay Singapore River Central Region (Singapore) Singapore
REAL TASTY PTE. LTD. Hiring! Full Time Junior R-D Chef - Menu Development - Operations in Central Region (Singapore), Earn up to SGD 3,300 - Ricebowl
Junior R-D Chef - Menu Development - Operations
REAL TASTY PTE. LTD.
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Job Description
Responsibilities
THE ROLE
Turn food concepts into scalable, profitable menu items—starting with TWYST (Western-Fusion Pasta) and expanding into seasonal offerings, catering, and new brands. Split time between R&D testing and outlet shifts (~2–3 days/week) to ensure dishes work on a live line.
KEY RESPONSIBILITIES
Recipe R&D & Iteration: Research, test, and refine dishes, sauces, and menus based on tasting feedback, line feasibility, and target margins.
End-to-End Ownership: Lead culinary projects from concept and food trials to documentation, staff training, and multi-outlet launch.
Commercial Ops & Sourcing: Calculate recipe costs, portion yields, and margins while evaluating raw ingredients and suppliers.
Documentation & Compliance: Create clear prep guides, plating manuals, and specs; audit kitchen SOPs for efficiency, hygiene, and Halal compliance.
Operational Execution: Work active store shifts to support teams, troubleshoot workflows, and test menu execution.
WHAT WE REQUIRE ️
Background: Diploma/Nitec in Culinary Arts or Food Services preferred (fresh grads & entry-level welcome!).
Foundation: Solid grounding in Western cuisine, pasta, sauces, and kitchen safety/hygiene.
Skills: Precise recipe execution, clear documentation, and basic Excel/Google Sheets skills (bonus).
Flexibility: Comfortable moving between R&D testing and active store shifts, including outlet travel.
THE VIBE: WHO YOU ARE
Foodie + Strategist: Excited by flavor innovation, but equally driven by speed, efficiency, and margins.
Beyond the Line: Looking to break out of routine prep into multi-unit brand building and F&B operations.
Self-Starter: Takes full project ownership with great team energy.
WHAT’S IN IT FOR YOU?
Real Impact: Watch your signature recipes launch live across store locations.
Full-Spectrum Skills: Master recipe costing, supplier sourcing, SOP drafting, and team training.
Career Growth: Fast-track into culinary R&D, brand management, or multi-unit F&B operations.
Turn food concepts into scalable, profitable menu items—starting with TWYST (Western-Fusion Pasta) and expanding into seasonal offerings, catering, and new brands. Split time between R&D testing and outlet shifts (~2–3 days/week) to ensure dishes work on a live line.
KEY RESPONSIBILITIES
Recipe R&D & Iteration: Research, test, and refine dishes, sauces, and menus based on tasting feedback, line feasibility, and target margins.
End-to-End Ownership: Lead culinary projects from concept and food trials to documentation, staff training, and multi-outlet launch.
Commercial Ops & Sourcing: Calculate recipe costs, portion yields, and margins while evaluating raw ingredients and suppliers.
Documentation & Compliance: Create clear prep guides, plating manuals, and specs; audit kitchen SOPs for efficiency, hygiene, and Halal compliance.
Operational Execution: Work active store shifts to support teams, troubleshoot workflows, and test menu execution.
WHAT WE REQUIRE ️
Background: Diploma/Nitec in Culinary Arts or Food Services preferred (fresh grads & entry-level welcome!).
Foundation: Solid grounding in Western cuisine, pasta, sauces, and kitchen safety/hygiene.
Skills: Precise recipe execution, clear documentation, and basic Excel/Google Sheets skills (bonus).
Flexibility: Comfortable moving between R&D testing and active store shifts, including outlet travel.
THE VIBE: WHO YOU ARE
Foodie + Strategist: Excited by flavor innovation, but equally driven by speed, efficiency, and margins.
Beyond the Line: Looking to break out of routine prep into multi-unit brand building and F&B operations.
Self-Starter: Takes full project ownership with great team energy.
WHAT’S IN IT FOR YOU?
Real Impact: Watch your signature recipes launch live across store locations.
Full-Spectrum Skills: Master recipe costing, supplier sourcing, SOP drafting, and team training.
Career Growth: Fast-track into culinary R&D, brand management, or multi-unit F&B operations.
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