研发厨务 Innovation Chef

This role drives culinary innovation and flavour prototyping for sauce and compound condiment lines. It captures catering flavour trends and gourmet dining demands, develops balanced, layered flavour profiles, and establishes standardized technical specifications. The position bridges culinary design with industrial production needs, delivering professional seasoning solutions to support product iteration and commercial rollout. Key Accountabilities:

1. 01

   Trend Research & Innovation Definition • Draw insights from chef led cuisine and mainstream catering market trends, analyse market demands for sauces, dips and marinades, and define targeted product innovation directions. • Collaborate with cross-functional teams to translate market insights and client needs into feasible innovation plans for new product development.

2. 02

   Flavor Prototyping & Standardization • Independently complete culinary trial and flavour prototyping of various sauces and compound seasonings, focusing on chef aligned flavour balance, nuanced layered expression and dish compatibility. • Establish unified flavor standards and technical specifications to support formula optimization and scalable industrial production.

3. 03

   New Product Culinary Validation • Participate in full-cycle new product development, verify product flavor stability, temperature resistance and long-term applicability to ensure reliable commercial performance. • Evaluate product practicality in standard catering scenarios to meet terminal application

• Bachelor’s degree or above in Food Science, Culinary Arts, Food Engineering or related fields. • 5+ years of FMCG sauce and condiment culinary development experience, with solid capabilities in gourmet flavor design and commercial product application. • Proficient in flavor prototyping and scenario verification, with acute flavor sensitivity and independent R&D capacity. • Skilled in condiment culinary development and standardization, with professional capabilities in layered flavor design, flavor benchmarking and commercial scenario simulation. • Keen insight into catering flavor trends, capable of converting market demands into innovative product solutions. • Good cross-team communication and project management skills, able to balance product innovation, cost control and industrial feasibility. • Possess systematic working logic and efficient multi-task management capabilities.