Manager - Concept & Development Chef

At NestléR&DSouthAsia, we are looking for a Concept&DevelopmentChef to join our Culinary Development & Seasoning Innovation team and help shape the future of noodle seasonings, and next-generation food experiences. You'll have the opportunity to work at the intersection of culinaryarts,consumerunderstanding,flavourinnovationandfoodtechnology, helping create products that reach consumers across markets and cultures.

This role is ideal for a chef who combines strong culinary foundations with curiosity, creativity, some science acumen and a passion for innovation.

Key Roles & Responsibility (What will you do?):

• Translate culinary concepts into scalable food products and experiences.
• Develop prototypes, recipes, and seasoning concepts for R&D innovation and renovation projects.
• Bring authentic global cuisine insights into product development, particularly Asian cuisines including Chinese, Japanese, Korean, Vietnamese and other Southeast Asian food cultures.
• Work closely with product developers, flavorists, sensory scientists, factories, and markets to transform consumer and culinary insights into commercial products.
• Explore emerging culinary trends, novel ingredients, techniques and potentially patentable culinary processes.
• Represent culinary excellence during innovation workshops, tastings, and senior leadership events.

Qualifications (What we're looking for):

• Culinary Degree or professional culinary certification.
• 5-10+ years of experience in reputable hotel, restaurant, premium foodservice, Michelin-starred or equivalent culinary environments.
• Optional: Experience in FMCG, food manufacturing, product development or culinary innovation environments is highly desirable.
• Deep understanding of world cuisines, particularly Asian cuisine traditions, and flavor systems, and is able to articulate well on flavor nuances
• Strong communication and command over English language, storytelling and stakeholder management skills - Must have!
• A creator's mindset, curiosity for food science, and willingness to challenge conventional thinking.