Demand Creation Chef: Culinary Growth & Solutions

Unilever; Taguig; On-site; PHP 540,000 - 660,000; Full time

Job summary

Unilever Food Solutions in Taguig is seeking a Demand Creation Chef to drive product demand, operator engagement, and culinary solutions across assigned territories. You’ll lead demonstrations, training, and sampling activities, collaborating with cross‑functional teams to grow business and enhance menu penetration.

The role requires a culinary degree and 3–5 years as a Demi Chef (or 2 years as Chef de Partie), with strong communication and cost‑aware cooking skills. Travel will be extensive.

Qualifications

• Culinary degree, diploma, or equivalent professional qualification.
• Minimum 3–5 years of experience as a Demi Chef or at least 2 years as Chef de Partie.
• Strong culinary fundamentals with ability to create operator‑relevant menu solutions.
• Excellent communication, presentation, and interpersonal skills.
• Commercially minded with understanding of food cost, menu engineering, and foodservice operations.
• Willing to travel extensively within the assigned area.

Responsibilities

• Execute Demand Creation & product sampling activities focused on priority UFS SKUs and launches.
• Engage with foodservice operators to provide practical menu and product solutions that improve profitability and diner satisfaction.
• Conduct culinary demonstrations, cooking showcases, and product applications sessions.
• Deliver product application training and knowledge transfer to operators and internal teams.
• Support culinary ideation, innovation, and marketing activation through culinary solutions.

Skills

Communication skills

Presentation skills

Interpersonal skills

Culinary fundamentals

Education

Culinary degree or equivalent

Job description

Unilever Food Solutions in Taguig is seeking a Demand Creation Chef to drive product demand, operator engagement, and culinary solutions across assigned territories. You’ll lead demonstrations, training, and sampling activities, collaborating with cross‑functional teams to grow business and enhance menu penetration.

The role requires a culinary degree and 3–5 years as a Demi Chef (or 2 years as Chef de Partie), with strong communication and cost‑aware cooking skills. Travel will be extensive.