Nutritionist

To lead and support the development of nutritious, balanced and commercially viable wellness meals for our client project. The role involves nutrition-focused menu development, recipe standardisation, product costing, nutritional and allergen documentation, and production launch support, ensuring all products meet agreed wellness objectives, food safety requirements and company’s operational standards.

Key Responsibilities

A. Wellness Concept & Menu Development

• Review and interpret client’s wellness framework, incorporating nutritional principles such as lighter meals, nutrient-rich ingredients, lean protein, high-fibre and low-sodium options.
• Develop and align menu concepts and nutritional requirements with client's menu development and launch objectives.
• Develop and maintain a pipeline of balanced meal concepts comprising appetisers, main courses and desserts.
• Liaise with client to review, refine and obtain agreement on proposed menu concepts and recipes.

B. Recipe Development, Trials & Standardisation

• Conduct recipe trials, product tastings and evaluations to ensure compliance with agreed nutritional, sensory and quality standards.
• Develop, standardise and maintain recipes with detailed ingredients, quantities, preparation methods and critical control points.
• Ensure recipes are operationally practical, consistent and scalable for company's food production requirements.
• Prepare and maintain allergen matrices and appropriate cross-contamination control measures in accordance with company's food safety procedures.

C. Nutritional Analysis, Costing & Product Specifications

• Conduct nutritional analysis and prepare nutritional declarations for approved menu items.
• Prepare and maintain detailed costing sheets, including estimated cost per portion and key cost components.
• Ensure menu items meet agreed nutritional targets, product specifications and commercial cost requirements.
• Develop and maintain product specifications covering portion sizes, presentation, plating, holding conditions and reheating instructions.

D. Production & Menu Launch Support

• Provide technical and operational support during pilot launches and initial production runs of approved menu items.
• Monitor production trials, identify operational issues and recommend appropriate corrective actions.
• Collaborate with Production, Operations, Quality Assurance and relevant departments to facilitate smooth product implementation.
• Evaluate post-launch feedback and recommend continuous improvements in product quality, nutritional value, consistency and cost efficiency.

E. Project Management & Deliverables

• Plan, coordinate and monitor the R&D work plan, project milestones and deliverables in consultation with client and Company Management.
• Coordinate recipe reviews, product tastings, development trials and menu finalisation activities in accordance with agreed timelines.
• Prepare, maintain and submit the following project deliverables to client:

1. Menu and dish development pipeline with agreed timelines.
2. Standardised recipes and production Standard Operating Procedures (SOPs).
3. Nutritional analysis and allergen declarations in the master list.
4. Individual dish costing sheets.
5. Detailed product specifications covering portion sizes, plating, holding and reheating instructions.

• Continue research and development of new wellness menu concepts, product enhancements and recipe improvements following the initial launch, in line with agreed business and project priorities.

3. Initial Project Milestones & Deliverables

The employee is responsible for monitoring project progress, providing regular updates to the Reporting Head and promptly highlighting potential delays, resource constraints or operational challenges for timely resolution.

4. Compliance, Food Safety & Approval Governance

• Ensure all nutritional information, declarations and wellness-related claims are evidence-based and comply with applicable Singapore Food Agency (SFA) requirements and relevant food regulations.
• Ensure that no unsubstantiated nutritional, health or medical claims are made, particularly claims relating to the prevention, treatment or cure of medical conditions.
• Maintain accurate allergen declarations and cross-contamination control documentation in accordance with company's established food safety procedures.
• Work with client to establish and agree on the wellness criteria and nutritional parameters, including sodium limits, protein targets and other relevant nutritional benchmarks.
• Submit proposed dishes, recipes and nutritional or health-related content to client for review and final approval before implementation.
• Ensure all product development and production activities comply with company's internal food safety, quality assurance and operational requirements.

5. Key Working Relationships

Work closely and coordinate with the following stakeholders to ensure effective project execution:

• Client Representatives: Wellness framework, menu requirements, product evaluation and final approval.
• Company Management: Project direction, business priorities, resource planning and commercial approval.
• R&D / Production / Operations: Recipe development, product trials, standardisation and production scalability.
• Quality Assurance: Food safety compliance, allergen management and product quality standards.
• Accounts / Finance: Product costing, cost evaluation and commercial feasibility.

6. Other Responsibilities

• Undertake other reasonable duties and responsibilities as assigned by Management from time to time, consistent with the employee's role, competencies and the Company's operational requirements.

Qualifications & Experience

• Diploma or Degree in Nutrition, Dietetics, Food Science, Food Technology or a related discipline.
• Relevant working experience in nutrition, food product development, menu planning or food manufacturing.
• Good knowledge of nutritional analysis, recipe formulation, food allergens and food safety requirements.
• Experience in recipe standardisation, product costing and large-scale food production will be an advantage.
• Strong project coordination, communication, analytical and problem-solving skills.
• Able to work independently and collaborate effectively with internal departments and external stakeholders.
• Good organisational skills with the ability to manage multiple development projects and meet agreed timelines.