Research and Development Manager

Develop new recipes aligned with brand positioning and customer trends.Improve and optimize existing menu items to enhance taste, consistency, and cost.Conduct tasting sessions, pilot trials, and feedback evaluations before approval.Standardize all recipes with detailed measurements, photos, videos, and SOPs.Ensure all recipes comply with HACCP and food safety guidelines.Calculate and document theoretical food cost for each recipe.Work closely with Supply Chain to source high-quality and cost-efficient ingredients.Reduce variance between actual and theoretical food cost.Reformulate expensive or low-performing recipes to improve profitability.Collaborate with Food Operations, Retail Operations, and QA teams for launch readiness.Conduct on-site trials to ensure recipes are executable with existing equipment.Train store teams on preparation techniques and quality standards.Prepare full operational manuals for kitchen and service staff.Conduct routine quality checks at stores to ensure correct recipe implementation.Address product quality complaints with root-cause analysis and corrective action plans.Maintain flavor, texture, presentation, and portion consistency across all branches.Stay updated with F&B trends, new ingredients, and competitive offerings.Develop seasonal menus, LTOs, and signature items.Analyze sales reports to improve recipe performance.Work with Supply Chain to test new suppliers and evaluate product samples.Coordinate with Marketing for new product launches and campaigns.Support QA with audits, safety enhancements, and compliance standards.Maintain a complete database of all recipes and updates.Submit monthly R&D progress reports.Track performance of new items and update recipes as needed.

Bachelor’s degree in Culinary Arts, Food Technology, Hospitality, or related field.Specialized culinary training is a strong advantage.HACCP or Food Safety certifications preferred.7 – 10 years in culinary operations.Minimum 5 years in R&D, menu development, or chef leadership roles.Experience with multi-outlet or franchise operations preferred.Strong recipe creation & flavor profiling.Food costing, portioning, and yield calculations.Knowledge of HACCP and kitchen safety requirements.Familiarity with industrial kitchen equipment.Strong documentation and SOP-writing ability.