Food Development Manager

The Role:

The Food Development Manager enhances and develops existing and future menu and product lines of Alshaya Food Division’s various brands and external customer base. Combine innovation, creative ideas, and exceptional kitchen capabilities in developing products with a commercial understanding of what will be profitable to the business and the customer/end customer

Job Roles:
Ensure communication between the brand and CPF regarding new product development and consider and represent the best interests of both sides
Ensure all duties are carried out in line with brand mission statements, company policies and procedures, contracts and market guidelines
Ensure that Production Managers are informed of the new brand’s standards, requirements, policies, and product characteristics
Identify core training/competency requirements for production pre-launch
Assess the performance of the different areas of the production floor and identify where new processes can be elaborated for product development
Search/evaluate new ingredients in order to improve the cost and/or quality of the products
Drive cost savings through efficient use of resources at disposal and coordinate food procurement to gain economies of scale
Identify new opportunities, whilst applying market knowledge to evaluate the commercial viability of new products and ensure it is of value for the business
Cultivate a strong relationship with retail customers to ensure the company stays ahead of competitors
Design, install, and commission a new production plant
Manage the development of products from idea generation to distribution in the marketplace.
Evaluate opportunities within the market and based on product portfolio to develop new concepts
Oversee coordination of concept art and sample creation, securing approvals during the process, and finalizing all products and packaging prior to launch.
Manage and maintain a range of documentation: products’ brief, costing, assembly manual, product specifications, etc
Communicate with brands about the different stages of product development and the length of the process
To ensure consistency in food quality meets or exceeds the brand’s standards of excellence
Manage multiple projects within established timelines

Provide solutions for environmental and food safety considerations, especially in production line design
Ensure the site holds the necessary equipment and structure for the development and production of goods
Oversee the launch of new products
Track effects of improvement projects and report on progress
Carry out equipment and material trials and ensure all settings and procedures are documented in accordance with site and brand procedures
Maintain and improve current knowledge of any new industry, products, innovations, techniques and equipment development
Standardize and oversee the menu and recipe development in brands where there is no host brand mandate
Ensure all culinary standards in all sections comply with company policies and procedures and are stated in the department work instructions
Review improvement project process weekly
Effect a detailed shift handover with the designated deputy in the case of absence
Work closely with support functions (QA, QC, Marketing, Logistics, Maintenance) so as to identify resources and support required in launching new products
Maintain clear records of each brand’s know-how by establishing the particular food offer and the best practice
Assisting in the budget setting, including food cost, kitchen manning and kitchen investment for each site
Responsible for functional budget, including:  Equipment  Any other budgeted figures to agreed amount

Ensures all hazards have been assessed with completion of risk assessments
Establish food processes for teams that are safe and that do not jeopardize the quality of products
Attend weekly NPD meetings and contribute with any adjustments or additional information needed
Responsible at all times for ensuring optimum customer service in terms of quality, quantity and punctuality
Responsible for ensuring an attainable new production development and launch, in terms of labor, time frame and budget

Qualification & Experience:
Minimum 3 to 5 years of manufacturing experience & 7 to 10 years of experience in casual dining/fine dining or catering operations.
Bachelor’s Degree / Hotel Management degree/ Food Science Degree.
Experience in the food manufacturing field.

Skills & Knowledge:
Good strong leadership & negotiation skills
Good strong presentation skills.
Good strong planning, organizing & autonomous decision-making skills.
Computer literate.
Good strong communication skills.
Experience in modern manufacturing