R&D Line Cook & Culinary Innovation Specialist

View Park Hotel Tagaytay; Tagaytay; On-site; PHP 350,000 - 600,000; Full time

Job summary

View Park Hotel Tagaytay is seeking a creative Food Product Developer to design new recipes, reformulate existing ones, and ensure cost, nutrition, and taste objectives are met. The role involves hands-on cooking, meticulous documentation, and sensory evaluation in a fast-paced test kitchen.

You will collaborate with chefs, scientists, procurement, and marketing to align innovation with consumer preferences, stay current with trends, and scale recipes from kitchen to production while upholding

Qualifications

• Culinary degree or equivalent professional cooking experience.
• Background in food science or culinary innovation preferred.
• Strong attention to detail and documentation.
• Ability to work cross-functionally with chefs, scientists, and business teams.
• Creativity, curiosity, and a passion for food.

Responsibilities

• Develop new recipes or reformulate existing ones to meet cost, nutrition, or taste objectives.
• Measure, mix, and prepare ingredients accurately for testing.
• Document ingredient quantities and preparation methods for reproducibility.
• Create innovative food products aligned with current trends.
• Collaborate with chefs and marketing teams to align innovation with consumer preferences.
• Ensure all test kitchen operations comply with food safety standards and regulatory requirements.

Skills

Food product development

Cooking expertise

Documentation

Team collaboration

Creativity

Education

Culinary degree / equivalent

Food science background

Job description

View Park Hotel Tagaytay is seeking a creative Food Product Developer to design new recipes, reformulate existing ones, and ensure cost, nutrition, and taste objectives are met. The role involves hands-on cooking, meticulous documentation, and sensory evaluation in a fast-paced test kitchen.

You will collaborate with chefs, scientists, procurement, and marketing to align innovation with consumer preferences, stay current with trends, and scale recipes from kitchen to production while upholding