Restaurant Product Development Executive (Chinese Cuisine)

Job Summary

We are seeking a motivated and innovative restaurant product development to support culinary innovation and product development for Tai Er. In this role, you will develop new menu items, enhance existing recipes, and improve kitchen operations while maintaining the brand's quality and consistency across outlets.

You will collaborate with cross-functional teams including Operations, Procurement, and Management to support menu development, recipe standardization, and continuous improvement initiatives.

Key Responsibilities

1. Menu Innovation & Development

Research market trends and customer preferences to develop new menu items that align with the brand's concept.
Review and refine existing recipes to enhance taste, presentation, consistency, and operational efficiency.
Support the development of seasonal and promotional menu offerings.

2. Recipe Standardization & Documentation

Develop and maintain standardized recipes, preparation methods, and plating guidelines.
Ensure recipes can be consistently executed across restaurant outlets.
Maintain accurate culinary documentation and product specifications.

3. Culinary Development & Brand Support

Work closely with Management to support menu planning and product development initiatives.
Participate in food tasting sessions, product evaluations, and menu trials.
Contribute ideas to support the brand's culinary direction and customer experience.

4. Training & Operational Support

Train and guide kitchen teams on new recipes, preparation techniques, and quality standards.
Support the implementation of new menu launches and restaurant openings.
Provide technical culinary support to operational teams where required.

5. Cost & Operational Efficiency

Optimize ingredient utilization while maintaining food quality and target food cost.
Collaborate with Procurement and Operations to improve kitchen processes and productivity.
Monitor recipe consistency and recommend process improvements where appropriate.

6. Quality Assurance

Conduct kitchen visits and audits to ensure compliance with food quality, presentation, hygiene, and operational standards.
Identify improvement opportunities and work with restaurant teams to implement corrective actions.

Requirements

Diploma, Professional Certificate, or equivalent qualification in Culinary Arts, Hospitality, or a related field is preferred.
At least 3–5 years of relevant experience in Chinese cuisine.
Experience in menu development, recipe standardization, or culinary product development is an advantage.
Good knowledge of Chinese cooking techniques, ingredients, and food preparation methods.
Ability to prepare clear recipe documentation and conduct kitchen training.
Good communication, teamwork, and problem-solving skills.
Able to work independently and collaboratively in a fast-paced environment.

What We Offer

Opportunities to participate in menu development and culinary innovation projects.
Exposure to multi-outlet restaurant operations and cross-functional collaboration.
Learning and development opportunities to support professional growth.
Competitive salary and employee benefits.

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