Job Description

If you love experimenting with flavours, refining recipes and mapping how a kitchen flows under real service, step into a role where hands-on cooking meets methodical project work and your practical ideas are turned into repeatable standards. By working with us at RR Asia Sdn Bhd you will support restaurant consulting and Food R&D projects for clients of different scales, helping to standardise menus, improve portion control, optimise food cost and lift guest experience through consistent execution. From our Sungai Buloh base you will split time between the test kitchen, client kitchens and site visits to ensure trial recipes, costing sheets and SOPs are operationally feasible and ready for rollout.

As a Culinary Project Executive you will build operational-ready solutions by developing and standardising recipes, preparing detailed costing sheets and recipe cards, drafting kitchen SOPs, advising on equipment selection and layout, and supporting on-site kitchen set-ups and operational assessments. Your day-to-day will include planning and executing Food R&D tests, running recipe trials and portion checks, documenting processes in Excel and Word, coordinating with internal consultants, chefs and suppliers, and delivering client-ready reports and presentations that capture clear next steps. Success in this role is measured by reproducible recipes, improved food consistency and cost control, smooth kitchen workflows at launch, positive client feedback and your ability to manage project tasks and timelines while supporting our consulting team across projects and locations.

Your Growth & Impact

• Develop practical Food R&D and recipe standardisation skills by leading trials, documenting outcomes and converting tests into ready-to-use recipe cards.
• Strengthen commercial kitchen planning and cost control abilities through hands-on layout support, equipment recommendations, portion control checks and detailed costing in Excel.
• Gain client-facing project experience by coordinating site visits, preparing concise reports and presentations, and managing deliverables against agreed timelines.
• Connect with chefs, suppliers and operations managers across projects to expand your professional network within Malaysia's food and beverage scene.
• Position yourself for career growth into senior project or consulting roles through measurable project outcomes, mentorship from our consulting team and varied on-site experience.

Job Requirements

Responsibilities

Recipe Development & Standardisation

• Plan and run Food R&D tests in the test kitchen and client sites, refining recipes until they are repeatable under service conditions.
• Create clear recipe cards and portion guides that operators can follow without extra instruction.
• Validate flavour, portion size and plating through trials and adjust methods to meet client goals.
• Ensure finished recipes meet agreed food cost and quality targets.

Project Delivery & On-site Support

• Coordinate site visits and kitchen set-ups to confirm workflows and equipment choices are practical for daily service.
• Support launch activities by supervising trial service, training kitchen staff, and resolving operational snags on site.
• Work with consultants, chefs and suppliers to keep projects on schedule and client-ready.
• Collect client feedback and turn it into clear next steps for follow-up actions.

Documentation, Costing & Coordination

• Prepare detailed costing sheets and Excel-based templates that track portions, yields and food cost assumptions.
• Draft SOPs and operational notes that explain standard procedures in plain language.
• Compile concise client reports and presentations that summarise test outcomes, costs and rollout plans.
• Maintain project records and handover materials so consultative recommendations are ready for implementation.

Requirements

Qualifications & Experience

• Diploma or Certificate in Culinary Arts, Professional Cookery, Food Service Management or a related field.
• Preferably 1 to 3 years working in kitchen operations, culinary development or food-related projects.
• Candidates with relevant practical culinary experience are encouraged to apply even if formal qualifications differ.
• Willingness to travel and join outstation projects when required.

Hard Skills & Knowledge

• Good understanding of cooking techniques, kitchen operations and recipe standardisation.
• Basic food costing, portion control and recipe development skills, with competency in Excel and Word.
• Familiarity with kitchen layout planning, equipment selection, SOP development or food R&D is an advantage.
• Ability to document processes clearly so operators and clients can follow without ambiguity.

Soft Skills & Qualities

• Good communication and organisational skills, with experience coordinating project tasks and timelines.
• Problem-solving mindset and the ability to work independently while collaborating with our team.
• Responsible, adaptable and detail-oriented, committed to continuous professional development.
• Positive attitude, strong work ethic and readiness to take on new challenges; English required, Bahasa Malaysia and Chinese are advantages.

Skills