Catering Research and Development Manager

Strategic and creative Kitchen Manager to lead Menu Research & Development and Quality Management for catering operations. This role is responsible for designing innovative, customizable menus for corporate, social, and special events while ensuring consistent food quality, cost control, and operational excellence across high-volume and off-site catering functions.

The ideal candidate thrives in fast-paced event environments, understands production scalability, and balances culinary creativity with logistical precision. This position reports directly to the Catering Executive Chef and willing to be assigned New Manila, Quezon City.

Qualifications

Menu Research & Development (Catering-Focused)

•    Develop customizable catering menus for corporate events, weddings, private functions, and large-scale gatherings.

•    Improve the pastry department of catering services.

•    Design seasonal packages, themed menus, buffet concepts, plated dinners, and interactive food stations.

•    Conduct food trend research and adapt offerings to meet diverse dietary needs for special clients (vegetarian, vegan, gluten-free, allergen-sensitive, etc.).

•    Standardize scalable recipes suitable for batch production and off-site service.

•    Create detailed production sheets, prep lists, and event-specific execution plans.

•    Lead tastings with clients and sales teams; adjust menus based on feedback and budget requirements.

•    Perform accurate recipe costing and ensure profitability for varying guest counts.

•    Collaborate with the Creative Department for product development and other requirements like photography and promotional materials generation.

•    Schedule food tasting and presentation with the managing partners through the organization-wide R&D.

Quality Management & Food Safety

•    Establish and enforce quality standards for food preparation, packaging, palatability, and appearance.

•    Ensure compliance with local health, safety, and food handling regulations.

•    Oversee temperature control, storage protocols, and safe transport procedures for off-site events.

•    Conduct routine quality audits of kitchen production and event execution.

•    Develop plating guides and presentation standards for both buffet and plated services.

•    Monitor supplier quality and maintain strong vendor relationships for R&D ingredients.

Catering Operations & Event Execution for Customized Menus

•    Create production timelines based on event schedules for customized menus

•    Lead post-event reviews to evaluate food quality, timing, and operational efficiency.

•    Implement waste reduction strategies for catering production.

•    Ensure proper use and documentation of RF and CA's for R&D financials.

Leadership & Team Development

•    Supervise kitchen and event culinary teams training.

•    Train staff on catering-specific execution, including batch cooking, packaging, and on-site finishing.

•    Foster a culture of accountability, quality, and continuous improvement.

•    Schedule the Catering R&D team staffing based on event volume and seasonality.

Qualifications

•    Culinary degree or equivalent professional catering experience.

•    5+ years of experience in catering, banquet, or large-scale food production.

•    Proven experience managing high-volume, off-site food operations.

•    Strong knowledge of food safety, HACCP, and sanitation standards.

•    Expertise in recipe costing and event-based budget management.

•    Exceptional organizational and time-management skills.

•    Ability to work flexible hours, including holidays, evenings and weekends.