Job Description

Job Description

WHAT YOU’LL CHAMPION:

• The role will be responsible for designing and delivering commercially viable, high-margin inflight food and beverage products. This role blends product innovation with retail thinking—balancing passenger satisfaction, operational simplicity, and ancillary revenue generation.
• 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 division across the group 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:

 Menu Strategy and Development

• Coordinate and manage all aspects of product development from strategy to concept to product commercialization across the group of all airline operating countries
• 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
• Communicate and work with respective country in-flight caterers / suppliers to brief and synchronize the in-flight products across the group, which includes preparing the supply chain and certification process for products to be available in respective operating countries
• Conduct on-board and on-ground testing for new products, and carry out evaluation sessions for existing products periodically to ensure quality and consistency
• Develop and refresh buy-on-board (BOB) menus to drive inflight sales
• Propose seasonal, festive, and themed LTOs, benchmark global airline and foodservice trends to inspire menu enhancements
• Curate retail-style snacks, beverages, and bundled meal combos aligned with target passenger profiles

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 ancillary and commercial teams to hit revenue per passenger (RPP), take up rate (TUR) and net profit KPIs

Operational Feasibility

• Ensure menu items are logistically efficient (easy to store, heat, serve)
• Standardize packaging formats for trolley compatibility and minimal wastage
• Liaise with cabin crew trainers on service SOPs
• Supplier & Vendor Management
• Source new vendors and negotiate product pricing and specifications
• Manage catering tenders and contracts with central kitchens and third-party suppliers

Quality & Compliance

• Validate product shelf life, food safety, and allergen declarations
• Ensure Halal certification and compliance with regulatory standards across network
• Conduct daily meal test to ensure product quality and consistency meets expectation
• Establish documentation for all existing and new products (specification & 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

Customer Experience

• Review sales trends, customer feedback, and route-specific needs
• Pilot-test new products with staff, frequent flyers, and focus groups
• Review social media on product feedback and experience to further improve. 

 Marketing & Branding

• Coordinate with marketing to launch BOB catalogs, product photo shoots, packaging visuals, and onboard branding
• Propose co-branding or FMCG partnerships

Other Responsibilities:

• Follow the company rules and regulations as stipulated in the Employee Handbook.
• 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.

WHO YOU ARE:

• Bachelor’s degree in Food Science, Culinary Arts, Business, or related discipline
• 4–6 years of experience in airline catering, FMCG, CVS or QSR chains.
• 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

Bonus Skills (Preferred):

• Familiarity with regional F&B trends in Southeast Asia
• Proficient in data analysis tools for SKU and sales performance

Job Requirements