Job Description
We are seeking a passionate and innovative R&D Japanese (F&B) professional to join the dynamic team at PT Selera Nikmat Nusantara. This is a unique opportunity to shape the future of our Japanese culinary offerings in Indonesia. As our R&D Specialist, you will own the entire product development lifecycle for our Japanese menu, driving creativity from initial concept through to successful launch and operational integration.
Your responsibilities will span the complete spectrum of food innovation. You will conduct deep market analysis to spot emerging food trends and consumer demands within the Japanese food landscape. You will conceptualize, develop, and meticulously test new recipes, ensuring every dish meets our high standards for taste, authenticity, visual appeal, and cost efficiency. A key part of your role involves standardizing these recipes into clear, scalable SOPs for our kitchen teams across all locations. You will work hand-in-hand with procurement to source premium Japanese ingredients, build strong supplier relationships, and manage product costs. Furthermore, you will lead rigorous product trials and sensory panels, iterating based on feedback to perfect every offering before launch. Training and empowering our operational teams to execute these new items flawlessly will be crucial to your success, ensuring consistency and quality are maintained from our central kitchen to the customer's table.
This role requires a unique blend of culinary artistry, food science discipline, and business acumen. You should have an intimate knowledge of Japanese cuisineāfrom traditional washoku to modern fusion trendsāand a strong grasp of food safety standards (HACCP, GMP, ISO 22000). If you are a culinary innovator who thrives on bringing new flavors to life and has a proven track record of launching successful F&B products, we invite you to apply and bring your expertise to PT Selera Nikmat Nusantara. Grow your career with us and help define the next wave of Japanese dining in the region.
Responsibilities
- Conduct comprehensive market research and analysis to identify emerging trends in Japanese cuisine, consumer preferences, and competitive landscape.
- Develop and test innovative Japanese recipes from concept to final product, ensuring optimal taste, quality, presentation, and cost structure.
- Standardize recipes, cooking methods, and portion controls into detailed SOPs to guarantee consistency across all operational outlets.
- Collaborate with procurement and supply chain teams to source high-quality, authentic Japanese ingredients and manage supplier relationships.
- Lead structured product trials, sensory evaluations, and shelf-life studies, meticulously documenting feedback and refining formulations.
- Design and deliver comprehensive training programs for operational kitchen teams on new menu items, preparation techniques, and quality standards.
- Monitor the post-launch performance of new products, provide continuous support to operations, and drive ongoing optimization.
- Ensure all developed products and processes strictly comply with company quality assurance policies, food safety regulations, and HALAL requirements.
Qualifications
- Minimum 3-5 years of proven experience in culinary Research & Development, specifically specializing in Japanese cuisine.
- Formal culinary education (e.g., Associate or Bachelor's degree in Culinary Arts) or a degree in Food Science, Food Technology, or a related technical field.
- Deep, demonstrable understanding of Japanese culinary culture, ingredients, cooking techniques, and flavor profiles (e.g., sushi, ramen, teppanyaki, izakaya).
- Proven track record of successfully launching new food products from concept through commercialization.
- Strong knowledge of food safety standards and certification processes (HACCP, ISO 22000, FSSC 22000, GMP).
- Excellent project management skills with the ability to navigate multiple projects and tight deadlines.
- Highly creative with strong analytical abilities and a data-driven approach to recipe development and problem-solving.
- Fluent in English (oral and written); proficiency in Japanese (N2 or equivalent) is a significant plus, as is experience working with Japanese culinary teams.