Job SummaryTo create, refine, and standardise in-store food products-including premixes, sauces, skewers, karaage, and related items-that consistently deliver on taste, quality, food safety, cost efficiency, and ease of execution.This role is highly hands-on, working closely with operations teams and suppliers to turn culinary ideas into practical, scalable, and repeatable in-store solutions that perform reliably at store level.Job Responsibilities:1. In-Store Food Product DevelopmentDevelop and improve in-store food items including: o Premix (coating, batter, seasoning) o Sauces (hot, ambient, chilled) o Skewers (protein, marinaded items) o Karaage and fried productsOther ready-to-cook or ready-to-heat itemsEnsure products are easy to execute at store level with minimal variability.Support new product launches and reformulation of existing SKUs.2. Culinary & Sensory ExcellenceEnsure products meet taste, texture, aroma, appearance, andconsistency standards.Conduct sensory evaluations, benchmarking, and improvementtrials.Adjust formulations to suit local taste profiles and customerexpectations.Balance culinary quality with cost, shelf life, and preparationsimplicity.3. Food Science & Technical SupportApply basic food science principles in formulation, fryingperformance, sauce stability, and holding quality.Support shelf-life testing, oil stability, reheating performance, andproduct robustness.Assist in preparation of nutritional facts, COA, allergen, andproduct specifications.Work closely with QA to ensure HACCP, GMP, and halalcompliance.4. Process & In-Store Execution UnderstandingUnderstand store equipment limitations (fryers, microwaves, hotdisplays, holding cabinets).Optimize products for consistent results under real storeconditions.Develop clear cooking, reheating, and handling SOPs for storeoperations.Support trial runs and feedback collection from operations teams.5.Supplier & Raw Material CollaborationWork with suppliers on ingredient selection, premix formulation,and sauce development.Participate in supplier trials, sample evaluation, and technicaldiscussions.Support sourcing alternatives to improve cost, quality, or supply continuity.6. Documentation & Continuous ImprovementMaintain proper R&D documentation, recipes, trial reports, and specifications.Support continuous improvement projects to enhance quality, yield, and cost efficiency.Assist in troubleshooting quality or execution issues from stores or production.
Job Requirements:Diploma or Degree in Food Science, Food Technology, Culinary Arts, or related field.2-5 years experience in R&D, central kitchen, QSR, or in-store food development.Hands-on experience with fried products, premixes, sauces, or marinated items is highly preferred.Basic understanding of food safety, shelf life, and processing.Strong interest in culinary development and practical food execution
