R&D CHEF

Tamayo’s Group of Companies; Manila; On-site; PHP 670,000 - 1,004,000; Full time

Job summary

Tamayo’s Group of Companies is seeking a Culinary Chef to develop new products and concepts for targeted clients. You will coordinate with operations to optimize production and ensure compliance with client specifications, while managing documentation and presenting to clients.

You should have a minimum of 4 years of culinary leadership experience, with food safety qualifications and strong capabilities in menu planning and cost control.

Qualifications

• At least a Vocational Diploma / Short Course Certificate in F&B Services Management, Hospitality/Tourism/Hotel Management, Culinary Management or equivalent.
• Minimum of 4 years experience as a Culinary Chef with food sanitation certification.
• Strong knowledge of food safety practices, Serving Safe Food and HACCP.
• Ability to lead, coach and train effectively.
• Flexible and able to work in a fast-paced, result-oriented environment.
• Strong skills in Menu Planning and Food Costing, and achieving sales targets.

Responsibilities

• Develops new products and concepts for targeted clients.
• Composes new product processing per client specifications.
• Researches and incorporates new flavors, ingredients and processes.
• Collaborates with operations to optimize production per specifications.
• Manages product documentation from start to finish.
• Evaluates processes or tools to propose improvements.
• Coordinates with purchasing to source ingredients as needed.
• Maintains contact with clients for development, operations and sales.
• Prepares products for client and sales presentations.

Skills

Leadership

Integrity

Cultural awareness

Flexibility

Client & customer service

Education

Vocational Diploma / Short Course Certificate in F&B / Culinary Management

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.