Food Development Executive - Cake Specialist
Job Purpose:
- To effectively design food products and menus in line with Brand requirements
- To efficiently plan and support the food department - Magnolia Bakery, UAE
- To innovate, create, plan and produce food and beverage items across the portfolio as well as new concepts in line with the divisions online roll out
- To efficiently manage and supervise all kitchen productions in all outlets to ensure high standards of food quality, health and hygiene
Strategic Roles and Functional Responsibilities:
- Comply with all local and company regulations
- Monitor and manage current food quality whether supplier or in house
- Make sure outlets are equipped with detailed specifications and allergen information on all products
- Assure that menus are planned, produced, and implemented in a professional and detailed manner including all costing analysis
- Create, cost, and manage the design and launch of new menus and concepts with the support of the FDM and food team
- Conduct Cash Margin analysis on every product and assure that is has a purpose within the business - Plan and manage campaign launches from creating to launch in store to evaluation
- Conduct recipe costings on all products and make sure these are accurate and updated correctly in the system
- Assist stores with food safety training and queries making sure all outlets comply with local and company policy
- Create detailed and efficient product briefs for local suppliers
- Work closely with Supply Chain and Cost Control teams to consistently review supplier pricing
- Keep up to date with current food trends through thorough and detailed market research
- Consistent competitor visits, social media and information from overseas markets - Follow up on any customer related queries regarding quality and service of food products
- Work closely with store managers to assist with food and beverage product training whilst educating where needed People Management Roles and Responsibilities
- Provide leadership and direction to subordinates towards the achievement of goals and objectives
- Guide and motivate subordinates to enhance performance and produce quality work, and ensure that they are continuously developed for higher level roles
Education/Certification and Continued Education
- Graduate in a relevant technical or business related discipline
- Tertiary qualification in Hotel Management
- Chef experience to Sous Chef standard or equivalent Years of Experience
- 5+ years relevant experience
Knowledge and Skills - Advanced understanding of kitchen and BOH processes
- Advanced understanding of flavours and combinations
- Advanced understanding of both modern and traditional cooking methods and techniques
- An understanding of modern food and beverage trends as well as local development
