Senior Culinary Executive

The Senior Culinary Executive plays a key role in supporting recipe development, testing, and implementation in line with company standards and customer requirements. This role focuses on refining and standardising recipes for large-scale preparation while ensuring food safety, consistency, and quality. He/She works closely with the Production Manager and cross-departmental teams to transform concepts into practical, compliant, and well-balanced recipes suited for production and training purposes.

Job Descriptions

1. Assist in developing, testing, and standardising recipes according to customer requirements and production feasibility.
2. Collaborate with internal teams to ensure recipe alignment with operational capability, cost efficiency, and quality standards.
3. Conduct trial runs, sensory evaluations, and tasting sessions, gathering feedback for recipe improvement.
4. Ensure all culinary work complies with FSSC 22000 and company food safety standards.
5. Support the Production Manager in monitoring R&D progress, maintaining recipe documentation, and preparing reports for approval.
6. Maintain a clean and hygienic work area, always following NEA and company safety requirements.
7. Monitor ingredient usage, quality, and assist in managing inventory and food cost control.
8. Train kitchen and production staff on new or updated recipes, preparation methods, and cooking techniques.
9. Stay updated on culinary and market trends, providing suggestions to improve or enhance the existing recipe range.
10. Assist Production operations when required
11. Perform other tasks as assigned by the Production Manager.

Job Requirements

1. Minimum Diploma in Culinary/F&B of relevant or equivalent
2. At least 5-6 years of experience in relevant field or in F&B background
3. Strong experience in culinary R&D or product development, preferably in a leadership role such as Sous Chef, with hands-on central kitchen experience preferred and a background in food science or a related field.
4. In-depth knowledge of food processing, ingredients, flavors, and culinary technique, having commitment to nutrition and menu creativity
5. Project management skills with the ability to oversee multiple projects simultaneously.
6. Familiarity with food safety regulations, compliance standards, and quality assurance.
7. Excellent communication, collaboration, and leadership abilities.
8. Adaptable to extreme temperatures in the kitchen working environment, ranging from 0 to 120 degrees.
9. FSA/AVA/NEA Food & Health Sanitation certificate.