Job Brief:
Principal Functions:
1. Overall Business and Culinary Management and support in providing practical business solution to address business challenges from Food Service customers.
2. Business Solution Development: Responsible for tailor business solutions or strategies to meet Food Service customers using Ajinomoto products.
3. Culinary/ Product/ Solution Business Planning: In-charge of annual culinary plan and support in the annual Business Plan, Mid Term Plan and Long Term Plan.
4. Talent Development/ Training Support: Responsible for providing training and ongoing support to Food Service customers, internal and external sales team, brand team, promoters and etc. in implementing and optimizing Food Service business solutions.
5. Product/ Menu Development: Showcase culinary skills and creativity in developing recipes using Ajinomoto products, considering Food Service customer preferences and trends.
Job Responsibilities:
- A. Business and Culinary Management:
- 1) Ensure all culinary activities and business solutions are executed inline with agreed global/ regional brand strategy and company policy. 2) Build and maintain brand and corporate health.
- 3) To plan the annual KPI, activities, expenses budget and schedule. To ensure the
- achievement of KPI within the schedule and expenses allocations.
- B. Business Solution Development:
- 1) Client Engagement with Food Service customers to understand their culinary needs and develop tailored business solutions with Ajinomoto products.
- 2) Business Development in driving business growth by identifying new opportunities, partnerships, and market segments for culinary services. (1) Continuous study to understand Food Service insight and propose counter measure such as change product concept, propose key menus to enhance product conversion rate.
- (2) To make improvements recommendations based on internal sales staffs and external consumer feedback.
- 3) ROI: To manage the activities ROI by having a deep understanding on the Food Service customers needs, market trend and operation. C. Culinary/ Product/ Solution Business Planning:
- 1) Culinary/ Product/ Business Plan: To review and plan for annual culinary plan and support in annual business plan which include the situation analysis (market, consumer, competitor, product performance and resource), identify key issue propose directional solution and action plan.
- (1) To support in conduct analysis on market opportunities, trend and internal resource.
- (2) Market survey to understand the Food Service customer needs and behaviour, concept and prototype acceptance.
- (3) Review and improve culinary related ideation, workflow and execution
- D. Talent Development/ Training Support
- 1) Training Development in providing support and knowledge to the internal and external sales team by offering insights into culinary trends, product benefits and unique selling points.
- 2) Support in business management team's activities training such as promoter training.
- E. Product/ Menu Development
- 1) Culinary: To work closely with business management team and agency for planning, execution with control of expenses/ costing, efficiency, schedule which including overall recipe development, recipes/ product sensory, food shooting, live demo, training and etc. 2) New Product Development: To promote company diversify program and increase company touch point.
- (1) To support in establish concept and prototype for product development.
- F. Any other responsibilities assigned by superiors from time to time.
Job Requirements:
- 1. Candidate should possess a Professional Certificates or equivalent in Culinary.
- 2. Preferably at least 2-3 years of related working experience as Chef in Restaurants, F&B or Hotel.
- 3. Good problem solving, solution business, communication skill.
- 4. 1 undefined positions available