Responsibilities:   

• Assist in Food Research, Development and Solutions to provide quality, cost effective and innovative food product and process solutions.
• Assist on cuisine improve quantitative inputs of food materials to achieve best yield throughout the supply chain of food production to final order fulfillment and inter-departmental handshake.
• Assist in activities based on the structured development plan using correct base data for product and component development and maintain the recipe data base including correct yield and correct specification mapping.
• Meet departmental KPIs, i.e. Food Quality/ Consistency/ Customer Reflex/ Food Safety/ Food Cost Variance.
• Participate in strategic source planning with the Purchasing Team to establish new sources of base raw materials, develop suppliers and leads product sensory evaluations to achieve food safety, cost and quality effective solutions.
• Work closely with the CCOE Design Chefs and FPD Chefs Team/ Culinary Consultants to design meal components and associated processes for customer’s culinary option.
• Represent Cathay Dining in customer facing product development sessions and menu presentations.
• Reduce product variations and complexity at meal component level.
• Standardize and simplify raw materials, products and processes.
• Translate customer needs into new culinary ideas and regularly assist in updating the food product portfolio.
• Execute base flavor/ spice development and apply food technology applications such as base seasonings, base products, flavor and texture enhancer, spices, marinades, cook yield improver, quality and consistency stabilizer and food safety improver.
• Remain flexible in an ever changing and developing business environment.

Requirements: 

• Secondary School, tertiary vocational School or Hotel School with Food and Nutrition related degree and/ or diploma, preferably Food Safety Management or related disciplines.
• Experience in retail food and packaging product development
• Chefs/ Food Processor Apprenticeship and/ or National Vocational Qualifications like NVQ Levels/ City & Guilds/ IHK
• Minimum 7 years practical exposure in mid senior culinary positions
• Experience in retail food and packaging product development
• Sound understanding of contemporary food production systems.
• TQM and international Audit standards knowledge such as ISO/ DIN
• Proficient in MS Office and statistical tools
• Displays sense of prioritization and goal setting
• Display excellent skills in presentations to customers.
• Have experience in the culinary field of Chinese, Western and/ or Asian Cuisine and large-scale food production experience. 
• Able to work within a multicultural environment and to work well and effectively with other sections, peers and superiors.
• Dynamic, friendly, open minded and flexible.

Cathay Dining is an Equal Opportunities Employer. Personal data provided by job applicants will be used strictly in accordance with our personal data policy and for recruitment purposes only. For more details regarding data privacy, you may refer to the Applicant Privacy Policy under our official web site. Candidates not notified within six weeks may consider their application unsuccessful. All related information will be kept in our file for up to 24 months.

Requisition ID: 882