Culinary Project Executive
Job Summary
As a Culinary Project Executive, you will support restaurant consulting and Food R&D projects by developing and standardising recipes, preparing detailed costing sheets and recipe cards, and drafting kitchen SOPs. You will split time between the test kitchen, client kitchens, and site visits to ensure trial recipes and workflows are operationally feasible. Success in this role is measured by reproducible recipes, improved food consistency, cost control, and smooth kitchen workflows.
Responsibilities
- Plan and run Food R&D tests and standardise recipes
- Prepare detailed costing sheets, recipe cards, and kitchen SOPs
- Coordinate site visits, kitchen set-ups, and on-site operational support
- Collaborate with consultants, chefs, and suppliers to deliver client-ready projects
Required Skills
- Diploma in Culinary Arts, Food Service Management, or related field
- 1 to 3 years of experience in kitchen operations or culinary development
- Proficiency in food costing, recipe standardisation, Excel, and Word
- Strong communication, problem-solving, and organisational skills
Job Details
Responsibilities
Recipe Development & Standardisation
- Plan and run Food R&D tests in the test kitchen and client sites, refining recipes until they are repeatable under service conditions.
- Create clear recipe cards and portion guides that operators can follow without extra instruction.
- Validate flavour, portion size and plating through trials and adjust methods to meet client goals.
- Ensure finished recipes meet agreed food cost and quality targets.
Project Delivery & On-site Support
- Coordinate site visits and kitchen set-ups to confirm workflows and equipment choices are practical for daily service.
- Support launch activities by supervising trial service, training kitchen staff, and resolving operational snags on site.
- Work with consultants, chefs and suppliers to keep projects on schedule and client-ready.
- Collect client feedback and turn it into clear next steps for follow-up actions.
Documentation, Costing & Coordination
- Prepare detailed costing sheets and Excel-based templates that track portions, yields and food cost assumptions.
- Draft SOPs and operational notes that explain standard procedures in plain language.
- Compile concise client reports and presentations that summarise test outcomes, costs and rollout plans.
- Maintain project records and handover materials so consultative recommendations are ready for implementation.
Requirements
Qualifications & Experience
- Diploma or Certificate in Culinary Arts, Professional Cookery, Food Service Management or a related field.
- Preferably 1 to 3 years working in kitchen operations, culinary development or food-related projects.
- Candidates with relevant practical culinary experience are encouraged to apply even if formal qualifications differ.
- Willingness to travel and join outstation projects when required.
Hard Skills & Knowledge
- Good understanding of cooking techniques, kitchen operations and recipe standardisation.
- Basic food costing, portion control and recipe development skills, with competency in Excel and Word.
- Familiarity with kitchen layout planning, equipment selection, SOP development or food R&D is an advantage.
- Ability to document processes clearly so operators and clients can follow without ambiguity.
Soft Skills & Qualities
- Good communication and organisational skills, with experience coordinating project tasks and timelines.
- Problem-solving mindset and the ability to work independently while collaborating with our team.
- Responsible, adaptable and detail-oriented, committed to continuous professional development.
- Positive attitude, strong work ethic and readiness to take on new challenges; English required, Bahasa Malaysia and Chinese are advantages.