Menu Design & Development Chef-Asian Cuisine
Sky Chefs Inc. - Los Angeles, CA

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Position location: Los Angeles, CA near LAX International Airport

Role Purpose Statement: Design exciting and innovative menus for reproduction in a fresh food manufacturing environment; create and document recipe and yield specifications.

Menu Development

Design, implement and lead menu presentations for assigned airline customers

Execute the culinary process steps of the standard design process within the Program Management Team and adhere to deadlines and cost targets

Plan, prepare, and execute customer menu presentations

Document specification changes, validate yielding and methods and batch recipe conversion estimates during menu presentation cooking and preparation.

Consistently research new products entering the marketplace which could be added to the standard products from the established catalog of menu/recipe components and ingredient items

Assist training of Operational Executive Chefs and culinary personnel at Customer Service Centers (CSC) on new menu start ups.

Perform product yield studies on various food products

Design and implement start-up of new customer menus

Design recipes and specifications to ensure that Hazard Analysis and Critical Control Points (HACCP) and Food and Drug Administration (FDA) standards are maintained

Interface and act as company culinary representative with customers

Design food production and packing around Lean Manufacturing and Quality initiatives


Ensure that the area of responsibility is properly organized, staffed and directed

Guide, motivate and develop the directly and indirectly subordinate employees

Plan, implement and control the cost and project budget in the area of responsibility; initiate and steer corrective actions in case of deviations

Required Skills

Apprenticeship or Certification course from culinary school required

In addition, five to seven years of experience in commercial cooking required

Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred

Project management experience required

Must possess creativity and the ability to bring a meal together quickly and elegantly

Knowledge of food and hygiene regulations (HACCP)

Understand and demonstrate concepts of cost controls in designing menus (ex: keep food cost within budget, strong understanding of food cost and food labor, reduce complexity)

Excellent skills at developing concepts, ensuring documentation and conducting professional and convincing menu presentations in front of customers

Advanced Microsoft Excel and/or database application experience and demonstrated skill set

Able to travel domestically and internationally-25-30%

Keywords: Sous Chef, Executive Chef, R&D Chef

Required Experience

Sky Chefs Inc. - 19 months ago - save job - block