Job Description

Position Responsibilities 

Operational Efficiency for Innovation & Scalability

• Bridge the gap between R&D ideas for store-level execution while maintaining creativity & innovation at the forefront
• Optimize processes across functions to balance quality with speed and consistency
• nfluence equipment, packaging and layout decisions to support scalability efforts
• Ensure store execution consistency on products
• Optimisation on food prep time

Cost Efficiency & Waste Minimization

• Identify cost-saving opportunities in ingredient sourcing, ultimately optimizing overall food cogs
• Reduce food waste by matching menu strategies to demand patterns

Portfolio Optimization & Commercialization

• Oversee food P&L with respective food category owners to drive optimization effort from topline to bottomline
• Strategise and lead food pilot launches with clear success metrics to assess to gauge sales uplift, customer feedback and operational impact
• Continuous improvement initiatives to optimize existing portfolios from commercial to product technical standpoint

Central Kitchen Strategy Alignment

• Influence management's decision through expertise of starting up own central kitchen facility
• Actively involved in end-to-end discussions with potential partners and drive feasible outcomes that are aligned with company's goals
• Help structure menu items that are suitable for centralized prep and decentralized finish
• Drive conversations with external consultants for central kitchen process mapping, production planning, SOP optimization efforts

Job Requirements

 Qualification and Experience

• Bachelor’s degree in Food Science, Culinary Arts, Business, Supply Chain, or related field (or equivalent experience).
• 5 - 7 years’ experience in food operations, product commercialization, or F&B product development, preferably in multi-outlet or QSR environments.
• Proven ability to bridge R&D concepts with store execution, optimizing processes for quality, speed, and consistency.
• Strong commercial acumen with experience managing P&L, cost optimization, and menu engineering.
• Hands-on experience with product launches, from pilot testing to analyzing sales, customer feedback, and operational impact.
• Knowledge of central kitchen operations, process mapping, and SOP optimization.
• Strong analytical, project management, and cross-functional collaboration skills.

 a Necessity, not a Luxury 

Skills