Product Development (Food Manufacturing Facility for Airline Catering - Food Point)

Emirates Flight Catering; Dubai; On-site; AED 250,000 - 350,000; Full time

Job summary

A leading food manufacturing company in Dubai is seeking a Product Development Manager to oversee the creation and launch of innovative food products. The role involves collaboration with cross-functional teams, ensuring product quality, and compliance with industry standards. The ideal candidate has a strong background in culinary arts and a minimum of 7 years of relevant experience. This position offers an opportunity to foster creativity and drive product excellence.

Qualifications

• Minimum 7 years of experience in the culinary or related field.
• Comprehensive knowledge of culinary techniques and cuisines.

Responsibilities

• Manage customer-specific product development projects.
• Lead menu presentations to stakeholders.
• Ensure compliance with food safety and quality standards.
• Monitor product development performance metrics.

Skills

Problem-solving skills

Organizational skills

Communication abilities

Attention to detail

Self-development orientation

Education

Bachelor’s degree in Hotel Management or Culinary Arts

Job description

The Product Development Manager will oversee product development and implementation in the food manufacturing facility, which makes frozen ready meals and bulk sauces for airline and commercial customers. The role involves working closely with customers to meet their needs and ensure consistent product quality.

The job holder is responsible for leading the creation and launch of innovative food products, providing strategic direction and ensuring alignment with market trends, customer requirements, and regulatory standards. They oversee the entire product development process—from concept to production—incorporating stakeholder feedback for continuous product refinement and collaborating with cross‑functional teams to ensure successful implementation and operational efficiency.

About the Role

Drive market led culinary innovation by researching trends and conceptualizing creative, high‑quality menus that differentiate the brand for airline and commercial clients.

Responsibilities

• Manage customer‑specific product development projects by translating client requirements into commercially viable recipes optimized for consistency, yield, and scalable production while considering equipment, freezing, and packaging constraints.
• Lead menu presentations to stakeholders and ensure their feedback is incorporated into product for refinement.
• Oversee comprehensive documentation of all NPD activities—including recipe development, product trials, and approvals—to ensure audit compliance and traceability.
• Collaborate with internal stakeholders to verify and maintain accurate product specifications, ensuring system integrity and alignment with actual production parameters.
• Collaborate with Procurement and Quality teams to source, evaluate, and trial new ingredients and suppliers, ensuring food safety, cost‑efficiency, and consistent product quality.
• Monitor and analyze product development performance metrics, using data from trials and production runs to identify areas for process improvement, yield optimization, and cost control.
• Ensure compliance of all product development activities with relevant food safety, quality, and regulatory standards, supporting certifications and promoting a culture of excellence.
• Lead and develop the team to foster innovation, collaboration, and efficient delivery of new products that align with business objectives and profitability targets.

Qualifications

• Bachelor’s degree in Hotel Management or Culinary Arts.

Required Skills

• Strong self‑development orientation with a drive for growth in current and future roles.
• Proactive attitude toward taking responsibility and delegating tasks effectively.
• Excellent problem‑solving skills, with the ability to make real‑time decisions and apply creative, out‑of‑the‑box thinking.
• Exceptional organizational and time‑management skills.
• Strong communication and training abilities, capable of guiding and motivating cross‑functional teams.
• High attention to detail and a strong commitment to product quality and consistency.

Preferred Skills

• Minimum 7 years of experience in the culinary or related field.
• Comprehensive knowledge of culinary techniques and cuisines, with the ability to conceptualize and develop menus inspired by diverse global cuisines.