R&D Staff – Kitchen Specialist – Fried Chicken Restaurant Chain

The R&D Staff – Kitchen Specialist supports the development, testing, and improvement of menu items within the fried chicken restaurant chain. This role focuses on perfecting fried chicken recipes, side dishes, sauces, and other kitchen-based products to ensure they meet brand standards, operational efficiency, and cost targets. The position works closely with the R&D Manager, procurement, and operations teams to bring new dishes from concept to launch while maintaining quality and consistency.

Job Responsibilities

Assist in creating and refining fried chicken recipes, side dishes, and sauces that align with the brand identity.

Develop seasonal or promotional menu items based on market trends and customer preferences.

Adapt international flavours and culinary ideas to suit local tastes and operational capacity.

Prepare detailed recipe documentation including portion sizes, cooking techniques, and plating standards.

Work with procurement to identify suitable suppliers and cost‑effective ingredients.

Assist in calculating food costs to meet target margins without compromising quality.

Product Testing & Quality Control

Conduct kitchen trials to evaluate product taste, texture, presentation, and consistency.

Collaborate with operations to test menu items in pilot outlets before full rollout.

Maintain quality benchmarks for ingredients and final products.

Coordinate with procurement for ingredient sourcing and availability.

Work with marketing to prepare product launch visuals and promotional support materials.

Support the operations team in implementing new products across outlets.

Training & Rollout Support

Assist in training outlet kitchen staff on preparation methods and presentation standards.

Develop visual guides, recipe cards, and training manuals for operational use.

Provide hands‑on support during the launch of new menu items.

Compliance & Food Safety

Ensure all kitchen products comply with

Halal certification

and local food safety regulations.

Follow brand guidelines for recipe execution and hygiene practices.

Gather customer and operational feedback to refine menu items.

Monitor competitor products and market trends for innovation opportunities.

Job Requirements Education & Experience

Diploma or Bachelor’s degree in Culinary Arts, Food Technology, or related field.

Minimum

2–3 years’ experience

in kitchen operations or product development, preferably in QSR or fried chicken concepts.

Technical Skills

Solid knowledge of fried chicken preparation, flavor balancing, and portion control.

Skilled in recipe documentation, costing, and kitchen production planning.

Familiarity with kitchen equipment and workflow optimization.

Creativity & Innovation

Ability to develop unique and practical menu items.

Strong awareness of current food trends and customer preferences.

Soft Skills & Attributes

Good teamwork, communication, and presentation skills.

High attention to detail and commitment to quality.

Willingness to learn and take initiative.

Other Requirements

Willing to travel for product testing, supplier visits, and outlet training.

Flexible to work extended hours during menu launches or trials.

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