Job Advert Summary

• We are recruiting for a Food Specialist/ Skills Trainer, who will focus on developing employee expertise by designing, delivering and evaluating training programms that improve specific skills and knowledge.

Minimum Requirements

Skills and Competencies

• Must possess future fit skills such as adaptability, creativity, growth mindset, design thinking, resourcefulness and change resiliency.
• Excellent culinary skills with a creative approach to menu planning
• Strong leadership and communication skills
• Ability to work in fast-paced environments and manage multiple priorities.
• Strong analytical skills to evaluate promotion effectiveness and market trends
• High level Computer literacy including the ability to use various software applications for menu planning, inventory management and marketing analysis
• Innovative thinking and the ability to present new and creative ideas

Qualifications

• Tertiary Education in Culinary Arts / Hospitality Management / Food Marketing or related field.
• 3 years + National Senior Management experience
• Minimum of 3 years’ experience in a culinary leadership role, preferably in a multi-location setting
• Proven experience in menu development and cost management
• Strong knowledge of Food Safety Regulations and best practices
• Experience in developing and promoting internal food promotions
• Demonstrated ability to identify and implement market trends in culinary offerings
• Strategic planning and implantation on a national level

Duties and Responsibilities

• As this is a brand new position, the ideal candidate would bring a wealth of knowledge and experience to develop and grow the role.
• Stay informed and updated on market food trends, emerging cuisines and consumer preferences to maintain a competitive edge
• Conduct market research to identify and capitalize on new food trends and opportunities for menu innovations
• Experiment with new recipes and the latest cooking techniques to keep menus fresh and exciting
• Ensure innovative and refreshed menu offerings, recipe development and promotions regularly
• Collaborate with Regional Food Specialist Team and Management to design and implement diverse menus that cater to various dietary preferences and trends for all inhouse sectors
• Analyse food costs and adjust menus to optimize profitability
• Perform Audits and Crits as scheduled and provide backup to the Operations Teams.
• Assists in analysis of customer ratings of food and dining service and propose recommendations for service improvement to management
• Accuracy and eye for detail to ensure that sites are performing and upholding the companies standards (Uniforms, FOH Display, Menu Display, trending Décor, Marketing & Promo Material)
• Partner with the marketing team to develop and promote internal promotions and special offerings
• Create and implement seasonal and event-based promotions to drive sales, customer engagement and profitability
• Analyse the effectiveness of promotions and adjust strategies accordingly
• Liaison between Operations / Purchasing and All Support Departments
• Coordinate the testing of samples, conduct inspections
• Evaluation of new products in collaboration with the Procurement Team
• Provide effective support to Operations by performing detailed research and analysis to include product cost and consumption comparisons, compiled by the Food Specialist team
• Develop & Maintain a Culinary recipe database (Menu Bank) with input from relevant Specialists, Dietician and the Procurement Department
• Manage deadlines and deliverables (including menus/revamp/contract retention/new contracts) to ensure all elements of the project are delivered on schedule, per the timelines set by marketing and operations, this includes new unit openings and/or revamps
• Managing challenging deadlines and ensuring productivity within the team
• Execute and align departmental strategies with that of the company’s strategic plans and goals
• Create and maintain an inclusive working environment for the team as to prevent team members from working in isolation from other stakeholders
• Mentor and coach to upskill staff, assist with on the job training, for example, customer service, food safety and basic skills
• Coordinate with scheduling the department to assist with events, proposals and presentations
• Develop Standard Operating procedures, to streamline kitchen operation and site openings

Closing Date

• 2025/09/19