Job Purpose:
The job holder is required to research current consumer markets, latest technologies and trends to develop new product concepts to ensure that food products are safe, meet specific quality & regulatory compliance standards. The role will use a variety of methods to study food content, using findings to develop new food products, texture, tastes, while improving production processes, packaging and overall quality to create a positive customer experience. Additional responsibilities will include discovering new food sources, testing for contaminants and harmful additives.
Key Result Areas:
- Research current consumer markets and latest technologies to develop new product concepts to ensure adoption of technology and products that improve the quality, shelf life and value for money.
- Conduct trials of new menu developments and coordinate menu launch to show case new items and concepts to customers.
- Maintain, collate and summarise experimental data for review and document for future referencing.
- Develop processes that ensure product consistency in order to ensure food safety and customer satisfaction.
- Propose recommendations in the design of new production processes; modify current equipment or methods for quality and regulatory compliance and customer satisfaction.
- Evaluate products characteristics and shelf life for implications on quality and regulatory compliance.
- Conduct research for formulating improved and new food processing techniques, guiding the processing and preservation of food products, maintaining a library of findings for quality audits and training purposes.
- Check quality, hygiene and safety standards at all stages of the production process to strive for compliance with the established standard, continuous improvement and customer satisfaction.
- Introduce new and innovative concepts by keeping abreast of industry and food trends across the food and airline industry.
Knowledge, Skills & Minimum Experience:
Education Qualification:
- Bachelor of Science in either Food Science, Food Engineering, Nutrition and Health or related qualification
- Industry Certification and accreditation with a recognised board will be an added advantage.
Work Experience:
- Minimum 8 years experience in large-scale food production facility with at least 3 years in a similar capacity.
- Aviation Catering, hospitality experience will be an added advantage
Skills:
- Advance knowledge of Microsoft Office (Word, Excel, MS Teams)
- Knowledge of catering and food service industry, including supply chain, food safety, HACCP, etc.
- Strong written, verbal, analytical and numerical skills
- Excellent time management skills, with ability to prioritize workload
- Ability to maintain meticulous records and prepare reports
