Job Description

Location:

Remote-first, with occasional visits to restaurants, central kitchen, or client sites as needed.

Salary:

SGD 1,600-2,000 / month during part-time probation (3-6 months)


Additional incentives: profit-sharing scheme (negotiable), performance bonuses (e.g. for successful menu launches), and personal brand exposure opportunities.

Description:

We are looking for a

Nutritionist / Menu Development Specialist

focused on

functional foods and anti-aging nutrition

. This is a flexible, part-time role ideal for professionals passionate about combining

Traditional Chinese Medicine (TCM)

and

modern nutritional science

to create practical, health-oriented menus.


You'll collaborate closely with the founder, head chef, operations team, and clients to ensure menus meet nutritional standards while being executable at scale.

Work Hours:

5 hours/day, 5 days/week (schedule is flexible) Work is project-based, progressing according to client and development needs

:

Design functional meal plans using TCM dietary theory and modern nutrition science (e.g., fat loss, muscle gain, diabetes, kidney health, anti-aging, high-protein, balanced diets) Tailor nutrition plans for different target groups: office workers, students, seniors, post-illness recovery, etc. Calculate and provide nutritional data for each dish or meal set (calories, protein, carbs, fat, vitamins, minerals, etc.) Work with chefs to translate nutrition formulas into scalable, standardized SOP recipes Optimize ingredient selection and cooking methods to preserve nutrition and balance flavor Update menus seasonally and based on market feedback Communicate with clients to understand their health conditions, eating habits, and functional dietary needs; provide personalized nutrition plans Participate in R&D and content creation with functional food and anti-aging associations

Requirements:

Educational background in nutrition, food science, TCM nutrition, or related fields Experience in restaurant menu development, functional food product design, or dietary planning Familiar with food safety and allergen management Able to bridge theory and practice to create dishes that are practical and scalable Experience in cross-functional teamwork and training Capable of client communication and dietary needs assessment; health consulting experience is a plus Proficient in written and spoken English and Chinese (Malay or other language skills are a bonus)

Our Strengths:

Operate multiple F&B brands across various categories: bentos, vegetarian meals, functional soups, tea beverages, etc. In-house central kitchen and automated cooking equipment to ensure execution * Projects combine business, public welfare, and research with long-term growth potential