Category: News

Food Development Manager: Alshaya Group

Role Details

Purpose

• The Master Baker enhances and develops existing and future menu and product lines of Alshaya Food Division’s various brands and external customer’s base.
• Combine innovation, creative ideas and exceptional kitchen capabilities in developing products with commercial understanding of what will be profitable to the business and the customer / end customer.

Context

The MB operates within a manufacturing environment where continuous improvement and close contact with brands is essential to ensure successful growth and development in both sides.

The MB has the responsibility to:

• Manage the development of products from idea generation to distribution in the market place;
• Evaluate opportunities within the market and based on product portfolio to develop new concepts;
• Oversee coordination of concept art and sample creation, securing approvals during the process and finalizing all products and packaging prior to launch.
• Manage and maintain a range of documentation: products’ brief, costing, assembly manual, product specifications, etc.;
• Communicate with brands the different stages of product development and length of the process;
• To ensure the consistency in food quality meets or exceeds brand’s standards of excellence;
• Manage multiple projects within established timelines.

Key Outputs

Brands and People Management & Development

• Ensure communication between brand and Alshaya Food regarding new product development and consider and represent the best interest of both sides;
• Ensure all duties are carried out in line with brand mission statements, company policies and procedures, contracts and market guidelines;
• Ensure that Production Managers are informed on new brand’s standards, requirements, policies, and products characteristics;
• Identify core training / competency requirements for production pre-launch;
• Cascade trainings regarding necessary skills to perform at the highest possible standards;
• Ensure trainings are executed and documented to guarantee a smooth product(s) launch.

Current Products Improvement

• Assess performance of the different areas of the production floor and identify where new processes can be elaborated for product development;
• Optimize production by analysing and identifying process conditions;
• Search / evaluate new ingredients in order to improve the cost and / or quality of the products;
• Have an awareness of daily service levels for all area and a plan to achieve required service levels within the agreed timeframe;
• Ensure technical improvement when necessary;
• Review menu production schedules with the brand considering seasonal options, promotional menus, and assure appropriate recipes, variety and quantity of food;
• Drive costs savings through efficient use of resources at disposal and coordinate food procurement to gain economies of scale;
• Understand the control of costs and overhead expenditure in line with budgetary targets.

New Products Development

• Identify new opportunities, whilst applying market knowledge to evaluate the commercial viability of new products and ensuring it is of value for the business;
• Actively participate in strategic product and process planning by continuously scanning the external environment for new product and process technologies;
• Cultivate a strong relationship with retail customers to ensure company stays ahead of competitors;
• Design, install and commission new production plant;
• Provide solution for environmental and food safety considerations, especially in production line design;
• Assess product feasibility at a manufacturing level;
• Provide guidance in the delivery of any new project;
• Write recipes and procedures for new products or reformulate current products;
• Liaise with QA to ensure compliance with policies and safety procedures;
• Ensure culinary execution is consistent with branding elements of each new product created;
• Ensure successful product introduction and tastings: NPD team and brands to feedback and agree on actions to be taken to improve products and meet brand (market) needs;
• Ensure site holds the necessary equipment and structure for the development and production of goods;
• Ensure the required approvals and documentation are obtained;
• Develop and standardize operating procedures for kitchen operations across all brands;
• Ensure project is feasible and meets the deadlines;
• Oversee the launch of new products;
• Assist in the post-launch analysis phase.

Continuous Improvement

• Track effects of improvement projects and report on progress;
• Carry out equipment and material trials and ensure all settings and procedures are documented in accordance with site and brand procedures;
• Maintain and improve current knowledge of any new industry, products, innovations, techniques and equipment development;
• Ensure awareness of the competition;
• Carry out ideation sessions to generate new concept products in line with brand.

Quality Management

• Standardize and oversee the menu and recipe development in brands where there is no host brand mandate;
• Monitor standards and specific brand requirement compliance;
• Ensure all culinary standards in all sections comply with company policies and procedures and are stated in the department work instructions.
• Evaluate across both sites any adjustments to be done in terms of ingredients and production processes to ensure consistent quality of products.

Health & Safety

• Ensures all hazards have been assessed with completion of risk assessments;
• Establish food processes for teams that are safe and that do not jeopardize quality of products;
• Ensure all Health and Safety / Food Hygiene guidelines are adhered to.

Communication

• Work Closely with the SBX Food team in taking briefs to launch.
• Attend weekly NPD meeting and contribute with any adjustments or additional information needed
• Review improvement project process weekly;
• Liaise daily/hourly with colleagues within and across function regarding planning/production matters;
• Work closely with support functions (QA, QC, Marketing, Logistics, Maintenance) so as to identify resources and support required in launching new products;
• Effect a detailed shift handover with designated deputy in the case of absence.

Finance

• Maintain clear records of each brands know-how by establishing the particular food offer and the best practice;
• Assisting in the budget setting, including food cost, kitchen manning and kitchen investment for each site.

Key Relationships

Reporting to Senior Food Development Manager.

Internal

Communicate effectively and confidently with:

• Good In / Dispatch Team
• Maintenance Team
• Hygiene Team
• QC Team
• Site Management Team
• Brand Ambassadors in Head Office

External

Maintain effective professional communication with:

• Alshaya Brands
• Suppliers and third party manufacturers
• Agencies
• Service providers and equipment contractors

Decision-making Authority

Responsible for functional budget, including :

• Equipment
• Any other budgeted figures to agreed amount
• Can stop/change work activities which constitute a significant risk to safety of the person, environment, plant or product safety/quality, or if not complying with brand standards;
• Responsible at all times for ensuring optimum customer service in terms of quality, quantity and punctuality;
• Responsible to ensure a attainable new production development and launch, in terms of labour, time frame and budget.

Decisions referred

• Issues that would alter company practices or policies
• Expenditure above agreed budget

Dimensions

Qualifications

Experience

Other Qualifications / Experience

Skills and Knowledge

Behaviour/ Competencies

To Apply

Interested applicants should send their notification of interest and CV to ian.parkes@alshaya.com.

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