job description
Are you a culinary visionary with a passion for innovation and operational excellence? We are seeking a dynamic Research and Development (R&D) Manager to lead menu development, standardization, and cost optimization for our expanding multi-outlet F&B chain in Bali’s most vibrant locations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
In this pivotal role, you will drive the creation of high-quality, cost-effective menus while ensuring strict adherence to Quality Assurance (QA) standards across all outlets. Your expertise will shape the culinary identity of our brand, balancing creativity with scalability to deliver exceptional dining experiences. Collaborate with cross-functional teams, from chefs to supply chain partners, to innovate recipes, streamline processes, and maintain consistency in taste, presentation, and profitability.
This is a unique opportunity to make your mark in Bali’s thriving hospitality scene, where your strategic insights will directly impact customer satisfaction and business growth. If you thrive in a fast-paced environment and have a proven track record in F&B R&D, we want to hear from you!
Responsibility
- Lead the development, testing, and standardization of new menu items, ensuring alignment with brand identity and market trends.
- Optimize recipes and portion sizes to reduce costs without compromising quality, enhancing profitability across outlets.
- Collaborate with chefs, procurement teams, and suppliers to source high-quality ingredients at competitive prices.
- Implement and monitor QA protocols to maintain consistency in taste, presentation, and food safety across all locations.
- Conduct market research to identify emerging culinary trends and customer preferences, adapting menus accordingly.
- Train and mentor kitchen staff on new recipes, techniques, and QA standards to ensure seamless execution.
- Analyze sales data and customer feedback to refine menu offerings and phase out underperforming items.
- Develop scalable processes for menu rollouts, including documentation, training materials, and operational guidelines.
Qualifications
- Bachelor’s degree in Culinary Arts, Food Science, Hospitality Management, or a related field. Advanced degrees are a plus.
- Minimum 5 years of experience in F&B R&D, menu development, or a similar role within multi-outlet restaurant chains.
- Proven expertise in cost optimization, recipe standardization, and large-scale food production.
- Strong understanding of food safety regulations, HACCP, and other QA compliance frameworks.
- Exceptional sensory evaluation skills and a palate for diverse cuisines.
- Proficiency in inventory management, supplier negotiations, and budgeting.
- Excellent project management and leadership skills to drive cross-functional collaboration.
- Fluency in English; knowledge of Indonesian (Bahasa) is advantageous.