R&D CHEF

Tamayo's; Manila; On-site; PHP 335,000 - 614,000; Full time

Job summary

Tamayo's in Manila seeks an experienced Culinary Chef to lead product development and menu creation for targeted clients. You will ensure food safety standards, supervise kitchen operations, and drive cost-efficient, high-quality output in a fast-paced environment.

The ideal candidate holds a Vocational Diploma or equivalent in F&B management, with at least 4 years in culinary leadership, HACCP knowledge, and strong teamwork skills to train staff and meet business targets.

Qualifications

• Candidate must have at least a Vocational Diploma / Short Course Certificate in Food & Beverage Services Management or equivalent.
• Minimum of 4 years experience as a Culinary Chef with food sanitation certification.
• Knowledgeable in Food safety practices, Serving Safe Food and/or HACCP.
• Clear understanding of the chemistry of foods.
• Flexible, fast-paced, and result-oriented; able to lead and coach a team.
• Strong menu planning, food costing and achieving sales targets.
• Organizational, systematic, and able to work under pressure.

Responsibilities

• Develops new products and concepts for specific targeted clients.
• Composes new product processing per client specifications.
• Researches and incorporates new flavors, ingredients and processes.
• Works with operations to optimize processes and production to meet specs.
• Manages product documentation from start to finish.
• Recommends products and processes by evaluating current or new methods.
• Coordinates with purchasing to work with suppliers for ingredients.
• Maintains contact with clients for product development and sales.
• Prepares products for client and sales presentations.

Skills

Leadership

Training / coaching

Customer service

Menu planning

Food costing

Result-oriented

Education

Vocational Diploma / Short Course Certificate in Food & Beverage Services Management

Culinary Management Certification

Hospitality/Tourism/Hotel Management education (optional)

Job description

DUTIES AND RESPONSIBILITIES: Primary Responsibility and Accountability

1. Develops new products and concepts for specific targeted clients.
2. Composes new product processing in accordance with client specifications.
3. Researches and incorporates new flavors, ingredients and processes into new product ideas
4. Works closely on a regular basis with operations to optimize processes and production of Products in accordance with the required product specifications.
5. Manages product documentations from start to completion.
6. Recommends products and processes by evaluating current, new or improved processes or process aids, systems and technologies.
7. Coordinates with purchasing department to work with outside suppliers in terms of ordering ingredients as needed.
8. Maintain and further develops contact with selected clients as needed. This includes their product development, operations and sales people.
9. Prepares products for client and sales presentations. This can also include attending a presentation and sales call where determined best.

Personal Attributes

• Must be honest and trustworthy
• Respectful
• Possess cultural awareness and sensitivity
• Flexible
• Demonstrate sound work ethics

Special qualifications:

• The ability to manage in a diverse environment with focus on client and customer services is essential.

Requirements:

1. Candidate must possess at least a Vocational Diploma / Short Course Certificate, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Culinary Management or equivalent, or the equivalent combination of education and experience.
2. Minimum of 4 years experience as a Culinary Chef possessing food sanitation certification and culinary management experience.
3. Highly knowledgeable in Food safety practices, Serving Safe Food and/or HACCP.
4. Clear understanding of the chemistry of foods.
5. Flexible, able to work in a fast paced environment and result-oriented.
6. Highly knowledgeable in Menu Planning, Food Costing, business sales targets.
7. Can lead, coach and train effectively.
8. Highly organized, systematic and can work under pressure

Experience:

1. Previous experience with control food and Labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.

Core competencies:

1. Possess and can manifest effective leadership, efficient management, logical and meticulous planning skills.