كاتريون تعلن عن وظيفة مساعد مدير تطوير الأغذية في أملج

• Develop and manage menus including uploading to the catering platform

• Work with the procurement and finance teams to ensure that the menu achieves the food cost target

• Monitor recipe and routing compliance, address anomalies at the time and report findings to the Commercial Manager

• Train all chefs on the correct cooking methods for all new products being introduced into the factory

• Attend the customers staff canteens to lead the training of all third-party staff to ensure that the food is reheated and prepared according to the required specifications

• Develop and maintain the specifications, which include photographic standards of the product, and the step-by-step production guides as and when appropriate

• Introduces the relevant tools for the chefs that ensures that applicable attributes are set and measured according to best practice, including thickness, pH levels, salt and sugar, spice level and product colouring

• Conduct the sensory evaluation process both internally and with third parties

• Manage and develop menus and development of recipes and cooking routings.

• Responsible for the scaling up from kitchen trials to full scale production in the factory

• Conduct market research of new food trends products in coordination with Procurement department.

• Support internal customers for tender’s process.

• Develop new and innovative packaging to elevate appearance of products.

• Assist in streamlining raw materials to reduce wastage and improve forecasts.

• Conduct menu presentations in coordination with sales department.

• Writing of recipes and procedures for new products or reformulate current products.

• Work with the production and menu planning team to ensure the delivery and successful start-ups of new products, product improvement, cost reduction, ingredient, formula, specification, and process changes.

• Document all work processes in accordance to established procedures and guidelines and prepare or assist in preparing various project reports and plans to the Executive Chef of Menu planning to ensure complete communication of project status, progress, solutions, timeline, and accountability.

• Participate with the Commercial Manager for required periodic review and planning.

• Supports the Commercial Manager in the compilation of statistics and figures for the internal customer for the preparation of annual turnover budget.

• Assist the Commercial Manager to prepare business plan and budget write-up.

• Ensures that operating expenses are within the budget limit.

• Ability to present and respond to customers and staff member.
• Reads, analyse, and interprets general business report.
• Demonstrates and extreme attention to details.
• Planning and directing food preparation and culinary activities.
• Capable of delegating multiple tasks.

Food related