Title: Research & Development Associate 

Reports to: Research & Development Head 

A key role in creating and enhancing innovative food concepts, recipes, and menu items to meet customer expectations and market trends. This position ensures the development of high-quality products that align with the restaurant's brand identity while maintaining cost efficiency, food safety, and quality standards. 

1. Recipe and Product Development 

• Conduct thorough market research to identify food trends, seasonal ingredients, and evolving customer preferences. 

• Innovate new recipes and food concepts by experimenting with Flavors, textures, and presentation styles. 

• Plan and execute structured recipe trials, adjusting proportions, ingredients, and techniques to perfect each dish. 

• Ensure recipes align with the restaurant's brand identity, including its flavor profile, dietary focus (e.g., vegetarian, vegan, halal), and aesthetic standards. 

• Document all recipes in detail, including step-by-step preparation instructions, plating guides, and any necessary tools or equipment. 

2. Menu Optimization and Improvement 

• Regularly review existing menu items to identify opportunities for improvement in flavor, appearance, preparation efficiency, or cost. 

• Eliminate underperforming dishes based on sales data and customer feedback while proposing replacements that better align with customer demand. 

• Suggest innovative menu additions to enhance variety and cater to emerging dietary trends (e.g., gluten-free, keto-friendly, low-calorie). 

• Conduct menu engineering to balance profit margins by analyzing ingredient costs, preparation time, and portion sizes.

3. Product Testing and Quality Control 

• Organize and lead taste tests with management, kitchen staff, and focus groups to evaluate new recipes. 

• Use sensory evaluation techniques (e.g., assessing taste, smell, texture, and appearance) to ensure each item meets quality standards. 

• Monitor the consistency of taste and quality across multiple batches during the testing and production phases. 

• Establish standard operating procedures (SOPs) for the preparation of all recipes to ensure uniformity across restaurant branches. 

• Ensure compliance with all local food safety regulations, HACCP standards, and sanitation requirements during R&D activities. 

4. Collaboration and Documentation  

• Build strong relationships with suppliers to negotiate the best deals for high-quality ingredients. 

• Collaborate with the marketing team to design promotional campaigns for new menu items, including naming dishes and contributing to visual presentations. 

• Partner with chefs, operations teams, and commissary staff to ensure seamless integration of new recipes into daily operations. 

• Develop comprehensive reports that include product performance metrics, sensory evaluation summaries, and financial analyses. 

• Maintain detailed records of all R&D activities, including testing schedules, ingredient sources, and finalized recipes. 

5. Training and Rollout Support 

• Conduct hands-on training sessions with kitchen staff to demonstrate the preparation of new recipes and provide tips for consistency. 

• Create training materials, including recipe guides, instructional videos, and troubleshooting tips for common preparation challenges. 

• Provide on-site support during the launch of new menu items, addressing questions and ensuring smooth adoption by kitchen teams. 

• Monitor feedback from customers and kitchen staff after new menu rollouts, making adjustments if necessary to improve the dish. 

6. Innovation and Sustainability 

• Explore sustainable ingredient sourcing and suggest eco-friendly packaging alternatives for new menu items. 

• Research and propose ideas for reducing food waste during the preparation of menu items. 

• Stay informed about advancements in food technology (e.g., plant-based substitutes, alternative proteins) and evaluate their application to the restaurant’s offerings.

Willing to commute or relocate to near the branch?

How old are you? 

What cuisines do you have experience with?

Do you have complete requirements such as:

• SSS E1/E4/E6
• PagIbig MDF/ID
• PhilHealth MDR/ID 
• TIN ID/1902 Form/1904 Form/1905 Form 
• 2x2 ID Picture (4pcs) and 1x1 ID picture (2pcs)
• NBI/Police Clearance
• Physical Examination (Stool, X-ray, Urinalysis Test, and Drug Test)
• Health Certificate