As a Food Technologist, you will spearhead the development and improvement of menu offerings, oversee quality assurance processes, and apply advanced food science to drive efficiency and product innovation in our kitchen and central preparation operations.
Key Responsibilities
Lead research and development of new food products, recipes, and process improvements tailored for restaurant-scale operations.
Develop, test, and optimize recipes to ensure consistent quality, flavor, texture, and presentation in a high-volume dining environment.
Implement advanced food technology processes—including sous vide, modified atmosphere packaging, shelf-life extension, and central kitchen workflows.
Oversee food safety and hygiene systems according to local regulations and international standards (HACCP, ISO22000, etc.).
Collaborate with chefs and operations teams to introduce modern food preparation methods and equipment.
Evaluate and adopt innovative ingredients, including specialty imports to support menu differentiation and authenticity.
Conduct training and capability transfer on best practices in food processing, storage, and safety to internal teams.
Analyze operational data to improve efficiency, reduce waste, and maintain high product standards across all outlets.
Prepare detailed documentation for regulatory submissions and support audits as required.
Qualifications
Bachelor’s Degree or higher in Food Science, Food Technology, Engineering or a closely related field.
At least 5 years of relevant experience in food technology, product development, or large-scale food production, preferably within the restaurant or hospitality sector.
Proven experience in implementing and maintaining food safety management systems (e.g., HACCP, ISO22000).
Familiarity with global cuisine, specialty ingredients, and advanced kitchen technology.
Strong project management, troubleshooting, and documentation skills.
Excellent communication and ability to work cross-functionally with culinary, procurement, and compliance teams.