Food Innovation - Section Manager (New Menu Development)

Key Responsibilities:

• Menu Innovation & Development:

  • Research and develop new food and beverage items tailored for the QSR market.

  • Drive ideation sessions to generate trend-driven, consumer-centric menu ideas.

  • Collaborate with culinary teams and external partners (e.g., suppliers, chefs) to pilot and refine concepts.

• Project Management:

  • Manage NPD (New Product Development) project timelines from concept to launch.

  • Coordinate cross-functional teams including Marketing, Operations, Supply Chain, QA, and Procurement.

• Market & Consumer Insight:

  • Analyze food trends, consumer behavior, and competitor offerings locally and globally.

  • Conduct sensory testing, gather customer feedback, and adjust recipes/formulas accordingly.

• Operational Feasibility:

  • Ensure new menu items are scalable and executable within restaurant operations.

  • Work closely with the Operations team to conduct kitchen trials and training.

• Cost & Quality Management:

  • Monitor food cost, ingredient sourcing, and yield to meet profitability targets.

  • Ensure compliance with food safety and quality standards.

• Menu Lifecycle Management:

  • Evaluate the performance of launched items and recommend adjustments or retirement based on sales, customer feedback, and operational efficiency.

Qualifications:

• Bachelor’s degree in Food Science, Culinary Arts, Nutrition, or related field.

• Minimum 7 years of experience in food development, preferably in QSR, casual dining, or Food Business

• Strong understanding of flavor profiles, food costing, and process development.

• Creativity with a strong business and customer mindset.

• Experience managing end-to-end NPD projects.

• Excellent communication and project management skills.

• Familiarity with food safety regulations and compliance standards.