บริษัท ชายสี่ คอร์ปอเรชั่น จำกัด

ดูรายละเอียดบริษัท

2 พ.ย. 67

Team Head - Product Development (Food Retail)

สถานที่ปฏิบัติงาน

เขตห้วยขวาง กรุงเทพมหานคร

เงินเดือน

ไม่ระบุ

อัตรา

N/A

สัมภาษณ์งานออนไลน์

สมัครงาน

บันทึกงานที่สนใจ

พิมพ์

แชร์

รายละเอียดงาน

1. Develop new menu items with a focus on sustainability, incorporating locally sourced, seasonal, and eco-friendly ingredients where possible. 2. Collaborate with culinary teams to test recipes, refine flavors, and ensure the final product upholds the company’s quality and sustainability standards. 3. Conduct market research and competitor analysis to identify trends in sustainable food and opportunities for eco-conscious menu items. 4. Partner with supply chain and procurement teams to source responsibly sourced ingredients, minimizing waste and supporting environmentally friendly practices. 5. Oversee the menu development process, including timeline management, cost analysis, and quality 7. control, with a focus on reducing the environmental impact at each stage. 6. Ensure that all menu items align with food safety regulations and sustainable practices, and comply with the company’s environmental goals. 7. Analyze customer feedback on menu items to refine offerings and improve future developments, emphasizing sustainable practices and ingredients. 8. Support marketing in crafting promotional materials that highlight the sustainability and ethical sourcing of menu items.

คุณสมบัติผู้สมัคร

Bachelor’s degree in Culinary Arts, Food Science, Environmental Science, Business, or related field.
5-7 years of experience in product or menu development, preferably with a background in sustainable practices within the food or restaurant industry.
Strong understanding of sustainability in food production, including knowledge of eco-friendly ingredients and waste reduction strategies.
Excellent project management skills with an ability to oversee multiple sustainable menu development projects.
Effective communication skills for collaborating with chefs, suppliers, and marketing teams to promote sustainability initiatives.
Knowledge of food safety regulations and best practices in the restaurant industry, with a focus on sustainable food handling.
Hands-on experience in a culinary role or kitchen environment with a focus on sustainable practices
Familiarity with food costing, inventory management, and supply chain coordination, especially regarding sustainable sourcing.
Creative mindset with the ability to balance innovative, eco-conscious ideas with practicality and cost-efficiency.