Menu Development is a strategic role responsible for crafting innovative, high-quality menus for in-flight and lounge dining experiences. This role involves curating diverse culinary offerings aligned with customer demographics, dietary needs, and industry trends to deliver a world-class gastronomic experience. The position ensures seamless implementation of these menus across global F&B suppliers, maintains consistency in quality, and leverages passenger feedback to refine services continuously.
Key Accountabilities
Menu Innovation and Development
Design and implement innovative, seasonal, and route-specific menus aligned with brand and customer expectations.
Collaborate with chefs and culinary experts to trial and finalize new menu items.
Conduct market and trend analysis to integrate global and regional culinary influences.
Maintain a dynamic menu library categorized by sector, cabin class, and season
Collaborate with marketing and branding teams to ensure visual and thematic consistency of menus.
Supplier( F&B Service provider) Coordination and Training
Introduce approved menus to global F&B service providers and ensure alignment with Air India’s standards.
Train chefs and staff from F&B service providers on preparation, portion control, and presentation.
Develop comprehensive recipes, plating guidelines, and menu grids for seamless execution.
Coordinate with suppliers for ingredient sourcing, sample evaluation, and feasibility analysis.
Facilitate pre-launch sampling sessions and pilot testing of new dishes with caterers and suppliers.
Analyse trends in feedback, identify root causes for complaints, and develop actionable solutions.
Conduct routine audits at flight kitchens and during in-flight evaluations to ensure menu integrity.
Provide periodic reports on feedback trends, quality metrics, and improvement plans to key stakeholders.
Investigate non-compliance and quality issues, and initiate corrective actions in collaboration with QA/QC teams.
Business Coordination
Collaborate with internal stakeholders, to design and distribute menu cards with a detailed write up’s.
Prepare detailed meal portion control (MPC) documentation for all sectors and routes.
Support cross-functional initiatives and facilitate knowledge-sharing among teams to enhance overall F&B operations.
Leadership and Team Management
Work with lead culinary Head and F&B consultants across multiple locations.
Guide F&B service providers in implementing processes that ensure operational efficiency and culinary excellence.
Coordinate with suppliers’ group chefs during international travel to maintain consistency and address regional challenges.
Develop team training schedules focused on creativity, culinary trends, and technical skills.
Build a culture of innovation, ownership, and continuous improvement within the team.
Other Requirments: -
Flexibility to work across time zones and adapt to the dynamic aviation environment
Proficiency in using analytics tools and analysing the insights.
Commitment to elevating the customer experience through culinary excellence.
Skills Required for the role
Multicuisine preparatory knowledge
Global Culinary Skills/expertise & coordination
Stakeholder & People Management
Menu innovation
Quality assurance
Analytical thinking
Key Performance Indicators
Culinary Excellence & Quality metrics
Timely rollout of menus per schedule
Passenger Net Promoter Score (NPS) and CSAT
Reduction in catering-related complaints per 1,000 passengers
Improvement in menu cost-efficiency and wastage reduction
Training completion and effectiveness ratings from stakeholders
Compliance score from food safety and quality audits
Supplier service level agreement (SLA) adherence rate
Peoplemanagement
Training and Capability building
Appraisal
Key Interfaces
Internal Interfaces
F&B Services
Liaise with the F&B Services team for day-to-day menu introductions and feedback
Other Business
units of Air India
Liaise with the other business units on feedback for F&B served on flight and developing new products and services
Educational and Experience Requirements
Minimum Education Requirement
Graduate or equivalent diploma in Hotel Management from a premier institute
Preferred: Master’s Degree in Food Science
Minimum Requirement
Desired
Experience
5-7 years of work experience, preferably with large airlines and flight kitchens.
Hands-on experience with global cuisines, dietary requirements, and sustainable menu practices
Proven track record in managing projects, people, and supplier relationships
Experience in a customer-focused, high-volume F&B environment is an advantage
Equipped with strong motivational, mentoring and coaching skillsets/experience.
Strong sense of initiative and accountability
Excellentverbalandwritten communication skills.
Exposure to high-volume operations requiring consistency and quality control
Reviewed By
Date
Signature
Approved By
Date
Signature
Organization Context
Position Title:
Associate Manager -Culinary Development
Job Code:
TBD
Grade:
TBD
Function:
CX
Location:
TBD
Reports To:
Manager – Culinary Development
Role Level:
CXO-5
Job Purpose
Menu Development is a strategic role responsible for crafting innovative, high-quality menus for in-flight and lounge dining experiences. This role involves curating diverse culinary offerings aligned with customer demographics, dietary needs, and industry trends to deliver a world-class gastronomic experience. The position ensures seamless implementation of these menus across global F&B suppliers, maintains consistency in quality, and leverages passenger feedback to refine services continuously.
Key Accountabilities
Menu Innovation and Development
Design and implement innovative, seasonal, and route-specific menus aligned with brand and customer expectations.
Collaborate with chefs and culinary experts to trial and finalize new menu items.
Conduct market and trend analysis to integrate global and regional culinary influences.
Maintain a dynamic menu library categorized by sector, cabin class, and season
Collaborate with marketing and branding teams to ensure visual and thematic consistency of menus.
Supplier( F&B Service provider) Coordination and Training
Introduce approved menus to global F&B service providers and ensure alignment with Air India’s standards.
Train chefs and staff from F&B service providers on preparation, portion control, and presentation.
Develop comprehensive recipes, plating guidelines, and menu grids for seamless execution.
Coordinate with suppliers for ingredient sourcing, sample evaluation, and feasibility analysis.
Facilitate pre-launch sampling sessions and pilot testing of new dishes with caterers and suppliers.
Organization Context