Purpose

•    Support the team in the process of Food Research, Development and Solutions to provide quality, cost effective and innovative food product and process solutions.
•    Assist in data maintenance to ensure correct recipe information in all aspects, data, visual and methodology are available for all necessary processes. 

Key Responsibilities 

•    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.
•    Work towards meeting departmental KPIs, i.e. Food Quality/ Consistency/ Customer Reflex/ Food Safety/ Food Cost Variance.
•    Work together with the CPP team and FPD team to interface data for menus, recipes and Special Meals.
•    Assist in product development sessions and menu presentations.
•    Reduce product variations and complexity at meal component level.
•    Standardize and simplify raw materials, products and processes.
•    Remain flexible in an ever changing and developing business environment.

Requirements

•    Secondary School, tertiary vocational School or Hotel School
•    Minimum 3 years practical exposure in culinary administration positions
•    Excellent problem solving, critical thinking and analytical skills.
•    Excellent in MS Office, with a willingness to learn new computer programs
•    Display excellent skills in presentations to customers.
•    Basic hygiene knowledge and/ or education with relevant certification  
•    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