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Restaurant Concept Development Chef / Culinary R&D Chef

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Onsite

Restaurant Concept Development Chef / Culinary R&D Chef

Diane Co. Garments Manufacturing

Restaurant Concept Development Chef / Culinary R&D Chef

Skills

RSupply Chain

11 days ago

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Important information


Contract type:

Permanent

Salary:

₱540,000 – ₱720,000 / year

Location:

Quezon City, Metro Manila, Philippines

Work mode:

Onsite

Published on:

15 October 2026

What they need


About the Role:

We are seeking an innovative, vision-driven Executive Chef / Culinary R&D Specialist to design, test, and develop a brand-new menu concept for an upcoming restaurant venture. You will be responsible for translating a distinct culinary vision into a commercially viable, high-quality dining experience.

Please note: Specific project details, cuisine specifics, and location are confidential at this stage and will be shared with shortlisted candidates during the interview process.

Key Responsibilities:

Conceptualize, test, and refine a full menu (including signatures, seasonal offerings, and dietary variations) aligned with brand positioning.

Conduct private culinary tastings and recipe iterations based on feedback from key stakeholders.

Write standardized, scalable recipes, prep guides, yield charts, and visual plating guidelines.

Calculate exact food costs, portion controls, and menu pricing strategies to maintain target profit margins.

Identify primary ingredients, establish initial vendor relationships, and line up supply chains.

Oversee initial kitchen setup and train the culinary team on execution, presentation, and quality standards during the launch phase.

Qualifications & Requirements:

4+ years of senior culinary leadership experience (Executive Chef, Chef de Cuisine, or R&D Chef) in a high-volume or notable restaurant environment.

Proven track record of menu creation, concept design, or new restaurant openings.

Portfolio/deck showcasing previous menu concepts, signature dish creations, or food styling samples.

Strong business acumen with demonstrated experience in menu costing and financial management.

Certified Food Safety Manager qualification (ServSafe or local equivalent).

High level of discretion regarding confidential project details.

To Apply:

Please submit your CV and a portfolio of past menu concepts or dish presentations. Shortlisted applicants will be invited to an initial screening before entering the project briefing stage.

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