Location:
Remote-first, with occasional visits to restaurants, central kitchen, or client sites as needed.
Salary:
SGD 1,600–2,000 / month during part-time probation (3–6 months)
Additional incentives: profit-sharing scheme (negotiable), performance bonuses (e.g. for successful menu launches), and personal brand exposure opportunities.
Description:
We are looking for a Nutritionist / Menu Development Specialist focused on functional foods and anti-aging nutrition . This is a flexible, part-time role ideal for professionals passionate about combining Traditional Chinese Medicine (TCM) and modern nutritional science to create practical, health-oriented menus.
You’ll collaborate closely with the founder, head chef, operations team, and clients to ensure menus meet nutritional standards while being executable at scale.
- 5 hours/day, 5 days/week (schedule is flexible)
- Work is project-based, progressing according to client and development needs
- Design functional meal plans using TCM dietary theory and modern nutrition science (e.g., fat loss, muscle gain, diabetes, kidney health, anti-aging, high-protein, balanced diets)
- Tailor nutrition plans for different target groups: office workers, students, seniors, post-illness recovery, etc.
- Calculate and provide nutritional data for each dish or meal set (calories, protein, carbs, fat, vitamins, minerals, etc.)
- Work with chefs to translate nutrition formulas into scalable, standardized SOP recipes
- Optimize ingredient selection and cooking methods to preserve nutrition and balance flavor
- Update menus seasonally and based on market feedback
- Communicate with clients to understand their health conditions, eating habits, and functional dietary needs; provide personalized nutrition plans
- Participate in R&D and content creation with functional food and anti-aging associations
- Educational background in nutrition, food science, TCM nutrition, or related fields
- Experience in restaurant menu development, functional food product design, or dietary planning
- Familiar with food safety and allergen management
- Able to bridge theory and practice to create dishes that are practical and scalable
- Experience in cross-functional teamwork and training
- Capable of client communication and dietary needs assessment; health consulting experience is a plus
- Proficient in written and spoken English and Chinese (Malay or other language skills are a bonus)
Our Strengths:
- Operate multiple F&B brands across various categories: bentos, vegetarian meals, functional soups, tea beverages, etc.
- In-house central kitchen and automated cooking equipment to ensure execution
- Projects combine business, public welfare, and research with long-term growth potential
