The job holder is responsible for leading the creation and launch of innovative food products, providing strategic direction and ensuring alignment with market trends, customer requirements, and regulatory standards. They oversee the entire product development process*'from concept to production*'incorporating stakeholder feedback for continuous product refinement and collaborating with cross-functional teams to ensure successful implementation and operational efficiency.
Key Result Areas:
Drive market led culinary innovation by researching trends and conceptualizing creative, high-quality menus that differentiate the brand for airline and commercial clients.
Manage customer-specific product development projects by translating client requirements into commercially viable recipes optimized for consistency, yield, and scalable production while considering equipment, freezing, and packaging constraints.
Lead menu presentations to stakeholders and ensure their feedback is incorporated into product for refinement.
Oversee comprehensive documentation of all NPD activities*'including recipe development, product trials, and approvals*'to ensure audit compliance and traceability.
Collaborate with internal stakeholders to verify and maintain accurate product specifications, ensuring system integrity and alignment with actual production parameters.
Collaborate with Procurement and Quality teams to source, evaluate, and trial new ingredients and suppliers, ensuring food safety, cost-efficiency, and consistent product quality.
Monitor and analyze product development performance metrics, using data from trials and production runs to identify areas for process improvement, yield optimization, and cost control.
Ensure compliance of all product development activities with relevant food safety, quality, and regulatory standards, supporting certifications and promoting a culture of excellence.
Lead and develop the team to foster innovation, collaboration, and efficient delivery of new products that align with business objectives and profitability targets.
Education Qualification:
Bachelor*s degree in Hotel Management or Culinary Arts.
Work Experience:
Minimum 7 years of experience in the culinary or related field.
Comprehensive knowledge of culinary techniques and cuisines, with the ability to conceptualize and develop menus inspired by diverse global cuisines.
Skills:
Strong self-development orientation with a drive for growth in current and future roles.
Proactive attitude toward taking responsibility and delegating tasks effectively.
Excellent problem-solving skills, with the ability to make real-time decisions and apply creative, out-of-the-box thinking.
Exceptional organizational and time management skills.
Strong communication and training abilities, capable of guiding and motivating cross-functional teams.
High attention to detail and a strong commitment to product quality and consistency.
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