Executive Chef: Research and Development

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