Food Development Executive - #55176

About Us

As a leader in luxury retail in the Middle East, Al Tayer Group's retail division, Al Tayer Insignia, hosts a portfolio of some of the world’s best luxury brands in the fashion, jewellery, home and department store categories. Complementing its position in luxury retail, Al Tayer Insignia has also built new frontiers in lifestyle retail, representing leading brands in the Beauty, Home, Fashion and Hospitality sectors. Our brands include Bloomingdales, Harvey Nichols and Armani to name just a few!

About The Role

To effectively design food products and menus in line with Brand requirements - To efficiently plan and support the food department of the Hospitality portfolio, including, but not limited to Caffe Nero, Magnolia Bakery, Atrium Café, 40 Carrots and Scene café - 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.

What You’ll Be Doing

Functional Roles and 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.

About You

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
Languages- English