Chef Rnd Food Manufacturing

• Candidates must possess strong proficiency in Mandarin, English, and Malay, with excellent verbal communication skills.
• Due to the nature of internal coordination and frequent communication with Mandarin-speaking clients, Mandarin fluency is essential.
• 3–5 years of working experience in food manufacturing, central kitchen, or product development roles.
• Strong culinary skills, particularly in specify focus area if applicable: bakery, ready-to-eat, etc..
• Familiarity with food safety protocols (e.g., HACCP, GMP, ISO22000).
• Creative, resourceful, and highly detail-oriented with good project multitasking ability.
• Excellent communication and documentation skills.
• Able to work independently and collaboratively across departments.
• Candidates are expected to be at an early to mid-career stage, demonstrating agility, adaptability, and sustained physical stamina required for a fast-paced and hands-on R&D production environment.

This position refers to a Chef – Research and Development (R&D) role within the food manufacturing domain.

As a Chef with R&D and executive consulting responsibilities, you will lead innovation in product development and drive culinary excellence across production operations. You will serve as a strategic bridge between kitchen creativity and scalable manufacturing processes.

• Develop, test, and refine new food products, recipes, and formulations aligned with market trends and customer requirements.
• Continuously enhance existing recipes in terms of flavor, texture, nutrition, and cost-efficiency.

• Collaborate with QA and production teams to scale recipes from pilot trials to full-scale manufacturing.
• Troubleshoot production challenges related to cooking techniques, consistency, and ingredient variability.

• Standardize recipes and document preparation methods for repeatable production outcomes.
• Lead taste panels, sensory evaluations, and competitive benchmarking sessions.

• Liaise with suppliers for new ingredient sourcing and functionality improvements.
• Ensure all developments comply with food safety, Halal certification, and relevant regulatory requirements.

• Train kitchen and production staff on newly developed recipes and procedures.
• Serve as a culinary advisor for internal projects or external clients where needed.
• Competitive salary based on qualifications and experience.
• Full statutory contributions (EPF, SOCSO & EIS).
• Parking Allowance & Medical Claim provided.
• Annual and medical leave entitlements.
• Continuous training and professional development in food innovation.
• Opportunities to lead projects that impact product launches and business strategy.
• Exposure to high-volume production environments and cross-functional collaboration.