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Open nowPosted yesterday

Test Chef (Culinary R&D)

MyCareersFuture96,520 open roles

Pay
SGD 4,000 – SGD 5,000 a month
Where
North-East, Singapore
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Your applicationOpen nowTest Chef (Culinary R&D)MyCareersFuture · North-East, Singapore

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  2. 3.8%3 days
  3. 8.2%7 days
  4. 15.2%14 days
  5. 34.2%30 days
This job: posted yesterday

MyCareersFuture median: 4 days open

The posting

About Tsuklio

Tsuklio is a Japanese home-cooked meal kit subscription launched in Singapore in April 2026 by Antway, a Japanese food-tech company. We deliver ready-to-finish Japanese dishes, prepared in our own licensed kitchen in Singapore, to busy households every week.

As we continue to expand our menu and production capabilities, we are looking for a hands-on Test Chef to join our team and support recipe development, product testing and production standardisation.

About the Role

We are seeking a detail-oriented and hands-on Test Chef with strong culinary execution and product development experience.

Reporting to the Operations Manager (OPM) and working closely with the Japan R&D team, you will translate menu concepts into standardized, commercial and cost-effective production recipes through table trials, kitchen batch testing and structured documentation.

This is a hands-on role suited to culinary professionals with experience in hotel kitchens, central kitchens or high-volume food production environments, particularly those who enjoy recipe development, testing, process improvement and working with clear standards.

Job Highlights

  • Hands-on Culinary R&D: Focus on recipe development, table trials, cook-chill batch testing, food safety validation and process improvement.
  • Product Development: Turn menu concepts into standardized, commercial and cost-effective production recipes.
  • Structured & Data-Driven: Work with clear testing parameters, accurate documentation and standardized processes.
  • Cross-Functional Collaboration: Work closely with Operations, Production and Japan R&D teams to improve product quality and production efficiency.

Key Responsibilities

1. Recipe Development & Testing

  • Develop, test and refine recipes according to approved development guidelines and standardized specifications.
  • Conduct structured table-top trials and tasting sessions, evaluating taste, texture, appearance, yield and other relevant parameters.
  • Adjust recipes based on documented testing results, operational feedback and agreed development objectives.
  • Support the conversion of recipes from development trials into standardized production recipes.

2. Batch Testing & Food Safety Validation

  • Conduct kitchen batch testing under central kitchen cook-chill conditions.
  • Collect and prepare samples for microbiological laboratory testing and follow up on required quality validation and sign-offs.
  • Monitor and document key food safety parameters, including cooking temperatures, chilling times and other relevant process controls.

3. Applied Food Science & Process Control

  • Record and monitor parameters such as ingredient weights, core heating temperatures, chilling temperatures and times, salinity and Brix levels.
  • Apply food science principles to recipe development, product consistency, shelf-life testing and process improvement where required.
  • Identify potential production or quality issues during testing and recommend practical improvements.

4. Recipe Documentation & Data Management

  • Maintain accurate recipe build sheets, work logs, ingredient costs and process specifications.
  • Record testing results and development information using Google Sheets, Slack, Notion and other designated digital tools.
  • Ensure recipe, costing and testing information is complete, accurate and kept up to date.

5. HACCP & Food Safety

  • Develop recipes and kitchen processes in accordance with HACCP principles, applicable CCP requirements and relevant food safety standards.
  • Identify and escalate food safety or process concerns to the relevant stakeholders.
  • Support the implementation of food safety and quality control procedures during product development and testing.

6. Production Training & Feedback

  • Train production kitchen team members on new cooking methods, portioning standards and standardized production processes.
  • Gather feedback from production teams and communicate practical improvement points to the R&D and Operations teams.
  • Support the implementation and continuous improvement of standardized recipes and production processes.

Ideal Candidate Profile

Mindset & Working Style

  • Receptive to Feedback: Demonstrates strong listening skills and is open to feedback, guidance and different perspectives when developing and improving recipes and processes.
  • Strong Recipe Discipline: Able to follow standardized recipes, specifications and instructions accurately, while making adjustments based on documented testing results rather than personal taste preferences.
  • Structured & Detail-Oriented: Able to work systematically, maintain accurate records and pay close attention to recipe specifications, testing parameters and production requirements.
  • Hands-On & Practical: Comfortable working directly in a kitchen environment and translating R&D concepts into practical production processes.
  • Continuous Improvement: Willing to learn, adapt and improve recipes and processes based on testing results and operational feedback.
  • Digital & AI Adaptability: Comfortable using digital tools such as Google Workspace, Google Sheets, Slack and Notion for documentation and daily tasks, with an openness to using AI tools where appropriate to improve productivity and work efficiency.

Experience & Qualifications

  • Minimum 5 years of culinary or R&D experience in a hotel kitchen, central kitchen or high-volume food production environment.
  • Minimum 2 years of relevant product development experience, with practical experience in recipe standardization, testing and process improvement.
  • Practical knowledge of HACCP principles and food safety practices.
  • Good working proficiency in English, both written and spoken, to communicate effectively with cross-functional teams.
  • Experience with Japanese cuisine is an advantage but not mandatory.
  • Food Hygiene/Safety Course Level 1 certification is preferred.
  • Experience with cook-chill production, microbiological testing, recipe costing or commercial food production is an advantage.

What We Value

We are looking for someone who can combine strong culinary skills with structured testing and process discipline.

You should be comfortable working hands-on in the kitchen, following standardized procedures, documenting results accurately and using data and feedback to continuously improve products.

If you enjoy turning culinary ideas into consistent, scalable and production-ready recipes, we would love to hear from you.

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