About the Company
Spinneys PH is dedicated to providing premium supermarket products and services to our customers. Our mission is to elevate the shopping experience through innovation and quality, fostering a culture of excellence and teamwork.
About the Role
The New Product Development (NPD) Chef is responsible for conceptualizing, developing, testing, and standardizing new food products for Spinneys PH, including ready‑to‑eat, ready‑to‑cook, and in‑store food offerings. The role ensures that new products meet customer taste preferences, cost targets, food safety standards, and commercial viability, while supporting sales growth and brand differentiation.
Responsibilities
- Research food trends, customer preferences and competitive products in local market
- Develop new recipes for ready-to-eat meals, commissary items, deli products, bakery or seasonal offerings
- Create product concepts aligned with target price points, margins and volume requirements
- Customize products based on local tastes, regional preferences and dietary trends
- Develop standardized recipes with accurate ingredient specifications and yield calculations
- Conduct kitchen trials, taste tests and product refinements
- Ensure recipes are scalable for central kitchen or store level production
- Create preparation methods, cooking instructions and portion controls
- Prepare detailed food costing and yield analysis for each product
- Ensure products meet target food cost %, SRP and margin requirements
- Ensure compliance with FDA, sanitation and food safety requirements
- Follow HACCP, GMP and internal quality standards
Qualifications
- Degree in Culinary Arts, Hotel & Restaurant Management, Food Technology or related field.
- Experience in supermarket, commissary, food manufacturing or multi outlet food service is highly preferred
- Proven experience in product and recipe development, costing and volume production
Required Skills
- Strong culinary skills with emphasis on Filipino and mass‑market cuisine
- Knowledge of food costing, yield control, and margin management
- Understanding of food safety standards (HACCP, GMP, sanitation)
- Ability to scale recipes for retail production
- Basic computer skills for documentation, costing, and reporting
