Executive Chef: Research and Development at Air Chefs

Job Purpose    

• To spearhead the culinary innovation and product development within Air Chefs’ Commercial Department thereby driving the short, medium and long-term growth and sustainability of the organisation.  The position is critical to drive the design and creation of groundbreaking recipes, products and culinary experiences which aligns with market trends, customer needs and business objectives. 
• The role bridges culinary creativity, food science and operational logistics to create gourmet-flavoured meals which are also practical for large-scale production, storage and reheating

The Executive Chef: R & D:

• Is responsible for designing and implementing innovative menus, recipes and food presentations that align with market trends and meet client specifications and operational requirements
• Ensures accurate recipe costing and financial integrity
• Guides the wider culinary team to deliver consistent excellence across all channels i.e. inflight catering, lounges, events, canteens and hospitality
• Drives continuous improvement of menus through structured experimentation, quality control and a deep / specialised understanding of airline catering systems
• The R & D function ensures a consistently elevated passenger dining experience

Principal Accountabilities    
Research, Innovation and Product Development

• Conducts ongoing research and keeps up to date with culinary innovations, industry benchmarks and emerging global food trends to create innovative and practical food solutions for Air Chefs
• Fosters cross-functional collaboration across the Air Chef value chain i.e. customers, Production, Finance, Procurement and Strategy to identify, develop and implement innovations which are scalable, cost-effective and commercially viable
• Leads product development by conceptualising, developing prototypes, refining new and existing recipes, creating menu concepts and food products by experimenting with ingredients, techniques and flavours to create innovative, marketable solutions
• Conducts comprehensive research and testing by conducting sensory evaluations, nutritional analyses and pilot testing to validate product feasibility and incorporates food science principles to determine shelf-life, safety and quality standards
• Oversees end-to-end R & D projects from ideation to commercialisation
• Manages project timelines, budgets and resources and adheres to regulatory and sustainability guidelines

Menu Development

• Develops menu grids for menu costing, implement new menus and meal cycles for all channels, aligned with client requirements and industry trends
• Leads menu presentations for existing and potential clients, showcasing Air Chefs’ culinary expertise
• Ensures menus are innovative, cost-effective, and operationally feasible
• Reviews and refreshes offerings regularly to maintain competitiveness and customer satisfaction
• Compiles tender meal presentations and provides all necessary documentation required to enable the business to win the bid
• Develops flavour profiling and sensory adaptation for reduced taste perception during flight
• Standardises recipes and documentation for consistent production outcomes
• Evaluates ingredients for shelf life, stability and compliance with airline catering standards
• Develops plating and packaging designs that align with cabin crew workflow, onboard equipment and airline branding
• Coordinates passenger tasting trials and data analysis to validate and refine product offerings
• Supports business development initiatives by aligning culinary solutions with client proposals and tenders

Culinary Standards and Design

• Guides and mentors chefs across Air Chefs units to ensure that the final execution aligns with approved menu specifications
• Conducts training on and implements selected menus for the cycle roll out
• Oversees the consistent implementation of food presentation standards to ensure world-class delivery across all channels
• Interprets menus to create detailed recipes and ensure uniform adherence to standards

Recipes, System Management and Cost Savings

• Develops, documents and standardises recipes in line with menu specifications
• Ensures that bills of materials (BOM’s) are accurate and aligned to approved recipes
• Monitors the costing of recipes and yield management to support commercial and operational objectives
• Tests and recommends raw materials, ingredients and products that meet quality, cost and clients’ standards
• Maintains accurate and detailed records of innovations, recipes, formulations and test results

Stakeholder Engagements and Cross Functional Collaboration

• Collaborates closely with the GM: Commercial and other business units to ensure seamless execution of new menus and cycles
• Provides culinary expertise in client meetings, presentations, and strategy sessions
• Travels regularly across Air Chefs’ units to support local teams, monitor standards and maintain consistency
• Collaborates cross-functionally with nutritionists, food safety teams, airline clients, and production kitchens to ensure that each menu meets nutritional benchmarks, adheres to food safety regulations and can be efficiently scaled for global flight operations
• Collaborates with Procurement, Commercial and Operations to evaluate and select supplier products
• Prepares comprehensive reports, executive summaries and presentations for internal and external stakeholders

Budget Management

• Develops and manages the annual R & D budget
• Monitors expenditure in line with the approved budget on an on-going basis
• Analyses variances and implements cost-saving initiatives
• Ensures strict adherence to the approved budget

Qualifications & Experience    

• Bachelor’s Degree (NQF level 7) in Culinary Arts / Food Science / Food Technology 
• Minimum 10 years’ experience in professional kitchens
• At least 8 years in a senior / Head Chef role
• 3 – 5 years’ experience as an Executive Sous Chef in R & D, testing and product development

Proven experience in:

• Budgeting and budget management
• Design and costing of menus
• Recipe development
• People management
• Registration with an accredited Chef’s Association will be advantageous

Knowledge and Skills    

• Advanced knowledge of food safety, hazard analysis and critical control points (HACCP) and catering industry standards
• Proficient in recipe management, BOM’s and other kitchen systems
• Culinary creativity and menu innovation expertise
• Knowledge of ISO 22000 
• Proficient in recipe scaling software, sensory analysis tools and basic data analysis 
• Cross functional project management
• Excellent leadership and people management 
• Budget planning and financial management
• Ability to balance creativity with cost and operational constraints
• Presentation skills
• Client engagement skills
• Excellent organisational skills
• Communication
• Analytical

Deadline:10th June,2026