February 10, 2021

Food Development Manager: Alshaya Group

Food Development Manager: Alshaya Group

Role Details

Purpose

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

Context


The MB operates within a manufacturing environment where continuous improvement and close contact with brands is essential to ensure successful growth and development in both sides.

The MB has the responsibility to:

  • Manage the development of products from idea generation to distribution in the market place;
  • 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 the different stages of product development and length of the process;
  • To ensure the consistency in food quality meets or exceeds brand’s standards of excellence;
  • Manage multiple projects within established timelines.

Key Outputs

Brands and People Management & Development

  • Ensure communication between brand and Alshaya Food regarding new product development and consider and represent the best interest 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 on new brand’s standards, requirements, policies, and products characteristics;
  • Identify core training / competency requirements for production pre-launch;
  • Cascade trainings regarding necessary skills to perform at the highest possible standards;
  • Ensure trainings are executed and documented to guarantee a smooth product(s) launch.

Current Products Improvement

  • Assess performance of the different areas of the production floor and identify where new processes can be elaborated for product development;
  • Optimize production by analysing and identifying process conditions;
  • Search / evaluate new ingredients in order to improve the cost and / or quality of the products;
  • Have an awareness of daily service levels for all area and a plan to achieve required service levels within the agreed timeframe;
  • Ensure technical improvement when necessary;
  • Review menu production schedules with the brand considering seasonal options, promotional menus, and assure appropriate recipes, variety and quantity of food;
  • Drive costs savings through efficient use of resources at disposal and coordinate food procurement to gain economies of scale;
  • Understand the control of costs and overhead expenditure in line with budgetary targets.

New Products Development

  • Identify new opportunities, whilst applying market knowledge to evaluate the commercial viability of new products and ensuring it is of value for the business;
  • Actively participate in strategic product and process planning by continuously scanning the external environment for new product and process technologies;
  • Cultivate a strong relationship with retail customers to ensure company stays ahead of competitors;
  • Design, install and commission new production plant;
  • Provide solution for environmental and food safety considerations, especially in production line design;
  • Assess product feasibility at a manufacturing level;
  • Provide guidance in the delivery of any new project;
  • Write recipes and procedures for new products or reformulate current products;
  • Liaise with QA to ensure compliance with policies and safety procedures;
  • Ensure culinary execution is consistent with branding elements of each new product created;
  • Ensure successful product introduction and tastings: NPD team and brands to feedback and agree on actions to be taken to improve products and meet brand (market) needs;
  • Ensure site holds the necessary equipment and structure for the development and production of goods;
  • Ensure the required approvals and documentation are obtained;
  • Develop and standardize operating procedures for kitchen operations across all brands;
  • Ensure project is feasible and meets the deadlines;
  • Oversee the launch of new products;
  • Assist in the post-launch analysis phase.

Continuous Improvement

  • 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;
  • Ensure awareness of the competition;
  • Carry out ideation sessions to generate new concept products in line with brand.

Quality Management

  • Standardize and oversee the menu and recipe development in brands where there is no host brand mandate;
  • Monitor standards and specific brand requirement compliance;
  • Ensure all culinary standards in all sections comply with company policies and procedures and are stated in the department work instructions.
  • Evaluate across both sites any adjustments to be done in terms of ingredients and production processes to ensure consistent quality of products.

Health & Safety

  • Ensures all hazards have been assessed with completion of risk assessments;
  • Establish food processes for teams that are safe and that do not jeopardize quality of products;
  • Ensure all Health and Safety / Food Hygiene guidelines are adhered to.

Communication

  • Work Closely with the SBX Food team in taking briefs to launch.
  • Attend weekly NPD meeting and contribute with any adjustments or additional information needed
  • Review improvement project process weekly;
  • Liaise daily/hourly with colleagues within and across function regarding planning/production matters;
  • Work closely with support functions (QA, QC, Marketing, Logistics, Maintenance) so as to identify resources and support required in launching new products;
  • Effect a detailed shift handover with designated deputy in the case of absence.

Finance

  • Maintain clear records of each brands 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.

Key Relationships

Reporting to Senior Food Development Manager.

Internal

Communicate effectively and confidently with:

  • Good In / Dispatch Team
  • Maintenance Team
  • Hygiene Team
  • QC Team
  • Site Management Team
  • Brand Ambassadors in Head Office

External

Maintain effective professional communication with:

  • Alshaya Brands
  • Suppliers and third party manufacturers
  • Agencies
  • Service providers and equipment contractors

Decision-making Authority

Responsible for functional budget, including :

  • Equipment
  • Any other budgeted figures to agreed amount
  • Can stop/change work activities which constitute a significant risk to safety of the person, environment, plant or product safety/quality, or if not complying with brand standards;
  • Responsible at all times for ensuring optimum customer service in terms of quality, quantity and punctuality;
  • Responsible to ensure a attainable new production development and launch, in terms of labour, time frame and budget.

Decisions referred

  • Issues that would alter company practices or policies
  • Expenditure above agreed budget

Dimensions

Qualifications

Experience

Other Qualifications / Experience

Skills and Knowledge

Behaviour/ Competencies

To Apply

Interested applicants should send their notification of interest and CV to ian.parkes@alshaya.com.


To search this job and thousands more, create your free Worldchefs online account!


Want to post a job with Worldchefs? Get in touch!


WCWB ANNOUNCES NEW DATES FOR CHEFS SOCIAL RESPONSIBILITY IN SIEM REAP, CAMBODIA
Programme Manager (Pastry, Bakery and Confectionery): International Culinary Institute
In Honour of Ondrej Antovszký

Premium Partners

Electrolux Professional
Electrolux Food Foundation
Nestle Professional
Dilmah Tea
STERLING WHITE HALIBUT
VANDRIE GROUP
HUG

Global Partners

Custom Culinary
Quantum Pro
Le Nouveau Chef
AMT The World Best Pan
Koppert Cress
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart
Birra Morena
Valrhona
Alshaya Group
Bon Vivant
Credly
Saladplate
Monte Vibiano
At-Sunrice DigiChef
City & Guilds

WORLDCHEFS COLLABORATIVE PARTNERS ...

PUM
SDG2 Advocacy Hub
HOSCO
Torribera Mediterranean Center
EAT
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute