Officer, Food Decor and Development

Job Summary

The Officer, Food Decor and Development is responsible for creating innovative and delicious menu items that align with the company’s brand and culinary vision.

Key Responsibilities

1. Research food trends and customer preferences to develop innovative menu items including, appetizers, entrees, desserts, and beverages that align with market demands and customer preferences.
2. Create innovative and visually appealing dishes that meet dietary restrictions and preferences to enhance customer dining experiences.
3. Develop seasonal and special event menus to keep offerings fresh and relevant, maximizing customer interest.
4. Analyze food costs and menu profitability to ensure optimal pricing and portion sizes that enhance restaurant revenue.
5. Source high-quality ingredients from reliable suppliers and develop relationships with local farmers to ensure high-quality, and sufficient supply for daily restaurant operations.
6. Conduct taste tests and gather feedback from customers and staff to continuously refine and improve menu items.
7. Train kitchen staff on new recipes, techniques, and plating to maintain high-quality food decoration.
8. Create standardized recipe documentation for kitchen staff to follow to ensure consistency and efficiency in food preparation.
9. Stay updated on food safety regulations to ensure compliance and maintain high hygiene standards in the restaurant.
10. Other tasks assigned by superior.

Success Factors

• Adapting to changing customer preferences and market trends.
• Balancing creativity with cost control to maintain profitability.
• Ensuring consistency in food quality and presentation across multiple outlets.
• Training and upskilling kitchen staff on new techniques while maintaining efficiency.

Qualifications

1. Education: Associate or Bachelor’s degree in Culinary Arts, Food Science, or a related field is preferred.
2. Experience:

• Minimum 1-2 years of experience in culinary R&D, menu development, or a similar role in the restaurant industry.
• Hands-on experience in recipe development, food costing, and kitchen operations.

3. Skills and Knowledge:

• Strong understanding of food trends, flavor pairings, and plating techniques.
• Proficiency in food costing, pricing strategies, and ingredient sourcing.
• Ability to conduct market research and analyze customer preferences.