Head, Product Innovation (Grab & Go) at Santan Food Services Sdn. Bhd.

Kuala Lumpur, Kuala Lumpur, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

0.0

Posted On

16 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Product Development, Culinary Creativity, Cost Modeling, Project Management, Sensory Analysis, Supplier Management, Food Safety Compliance, Market Research, Menu Strategy, Packaging Design, Commercial Analysis, Cross-functional Collaboration

Industry

Food and Beverage Services

Description

Job Description Objective: The role will spearhead the end-to-end creation, optimization and commercialization of Santan ready-to-eat food and beverage offerings. It is pivotal for the role to combine culinary expertise, consumer insights, and cost‐engineering to develop on-trend products that delight customers, drive sales and reinforce Santan’s brand as a leading grab-and-go concept. Execution of business plan and strategy in relevance to Santan branded perishable & non-perishables products to achieve target results set for the company. Manage the product development process and consistently explore better avenues to grow the product offerings to better meet guest demands and at the same time fulfil company, regulatory and food safety requirements. Duties and responsibilities: 1. Menu Strategy and Development Coordinate and manage all aspects of product development from strategy to concept to product commercialization across Santan Grab & Go cafes. Plan and execute product development calendar based on company / departmental goals, sales analysis, marketing strategies, consumer trend and feedback Ensure the synchronization of menu wherever possible between Airline and other business pillars (B2B and Retail) in order to align brand image and gain better volumes Oversee ingredient evaluation, sample trials, initial production runs, internal sensory evaluation of products and final product implementation Manage project roadmaps from concept through commercialization, including timelines, milestones and cross-functional handoffs (operations, quality, supply chain, marketing). Conduct regular in-store testing for all products, and carry out evaluation sessions to ensure quality and consistency. Lead ideation workshops to generate creative menu concepts aligned to ASEAN flavors and consumer trends. Develop prototypes, conduct sensory trials and refine formulations in collaboration with suppliers. Propose seasonal, festive, and themed LTOs, benchmark global and foodservice trends to inspire menu enhancements. 2. Commercial Performance Monitor item performance, food cost, and contribution margin Conduct pricing analysis and develop upsell strategies (e.g., bundle with coffee, drinks) Collaborate with marketing and commercial teams to hit monthly revenue targets per store, COGS targets and net profit KPIs. Monitor product performance post-launch; recommend and implement iterative improvements based on sales data and customer feedback. 3. Operational Feasibility Ensure menu items are operation fit and efficient. Standardize packaging formats for cafe display compatibility and minimal wastage. Liaise with crew trainers on preparation and service SOPs. Partner closely with Operations to ensure feasibility of cafe workflows and equipment requirements. 4. Supplier & Vendor Management Source, evaluate and qualify ingredient suppliers, co-manufacturers and packaging partners. Negotiate agreements focusing on quality, cost competitiveness, lead times and sustainability credentials. 5. Quality & Compliance Validate product shelf life, food safety, and allergen declarations Ensure Halal certification and compliance with regulatory standards. Conduct daily meal test to ensure product quality and consistency meets expectation Establish documentation for all existing and new products (specification, recipe card & process flow); conduct product verification every month to ensure that the manufacturers adhere to the specification given. Ensure compliance to regulatory requirements of all suppliers. Support relevant quality assurance responsibilities when required 6. Market & Consumer Insights Conduct competitor benchmarking and consumer taste-preference research (surveys, in-store taste tests, social listening) to validate concepts. Translate insights into actionable product requirements (taste, packaging, shelf life, pricing). Review social media on product feedback and experience to further improve. 7. Marketing & Branding Coordinate with marketing to launch new menu, product photo shoots, packaging visuals, and in-store POSM. Liaise with Marketing on packaging design, product positioning and go-to-market campaigns. 8. Cost & Margin Optimization Develop scalable formulations with target food cost/margin metrics set by the company. Identify alternative ingredients or process efficiencies to optimize cost without compromising quality. Other Responsibilities: Maintain awareness of the business context and company profitability, including budgetary control issues. To perform any and all other assignments as directed or requested by the CEO or Head of Product Innovation. This work scope is intended to serve as guidance for your daily operations. It is not intended to be exhaustive. This work scope is subject to revision as required. Qualifications: Bachelor’s degree in Food Science, Food Technology, Culinary Arts or related discipline. Minimum 5 years experience in product development or R&D within QSR, FMCG, CVS or Chain Cafe/ Retail Foodservice. Proven track record of developing successful grab-and-go or ready-to-eat products from concept to launch. Solid grasp of cost management and food production economics Strong knowledge of packaging, shelf-stable food, and logistics for high-turnover products Experience working with suppliers and third-party manufacturers Analytical, resourceful, and commercially minded Skills & Competencies: Culinary Creativity: Ability to ideate and execute innovative, on-trend food and beverage concepts. Analytical Mindset: Proficient in cost modeling, shelf-life studies and sensory analysis. Project Management: Excellent organization skills with the ability to manage multiple concurrent projects, timelines and stakeholders. Communication: Clear, concise communicator capable of presenting concepts, status updates and reports to diverse audiences. Collaboration: Strong team player who thrives in cross-functional environments and can influence without direct authority. Adaptability: Comfortable working in fast-paced, high-growth environments with evolving priorities. We are all different - one talent to another - that is how we rely on our differences. At AirAsia, you will be treated fairly and given all chances to be your best.We are committed to creating a diverse work environment and are proud to be an equal opportunity employer. Search Firm Representatives - AirAsia does not accept unsolicited assistance from search firms for employment opportunities. All CVs / resumes submitted by search firms to any employee at our company without a valid written search agreement in place will be deemed the sole property of our company. No fee will be paid in the event a candidate is hired by our company as a result of an agency referral where no pre-existing agreement is in place.

Responsibilities

Lead the end-to-end creation, optimization, and commercialization of ready-to-eat food and beverage offerings for Santan Grab & Go. This includes managing the product development calendar, optimizing food costs, and ensuring operational feasibility and regulatory compliance.