Head, Product Innovation (Grab & Go)

Job Description Objective: This role will spearhead the end-to-end creation, optimization and commercialization of Santan ready-to-eat food and beverage offerings. It is pivotal for the role to combine culinary expertise, consumer insights, and cost‐engineering to develop on-trend products that delight customers, drive sales and reinforce Santan’s brand as a leading grab-and-go concept. Drive execution for Santan’s perishable and non-perishable product strategy to hit company performance targets. Manage the continuous product development pipeline to meet evolving customer demands while maintaining full food safety, regulatory and corporate compliance. Duties and responsibilities: 1. Menu Strategy and Development • Coordinate and manage all aspects of product development from strategy to concept to product commercialization across Santan Grab & Go cafes. • 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 • Manage project roadmaps from concept through commercialization, including timelines, milestones and cross-functional handoffs (operations, quality, supply chain, marketing). • Conduct regular in-store testing for all products, and carry out evaluation sessions to ensure quality and consistency. • Lead ideation workshops to generate creative menu concepts aligned to ASEAN flavors and consumer trends. • Develop prototypes, conduct sensory trials and refine formulations in collaboration with suppliers. • Propose seasonal, festive, and themed LTOs, benchmark global and foodservice trends to inspire menu enhancements. 2. 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 marketing and commercial teams to hit monthly revenue targets per store, COGS targets and net profit KPIs. • Monitor product performance post-launch; recommend and implement iterative improvements based on sales data and customer feedback. 3. Operational Feasibility • Ensure menu items are operation fit and efficient. • Standardize packaging formats for cafe display compatibility and minimal wastage. • Liaise with crew trainers on preparation and service SOPs. • Partner closely with Operations to ensure feasibility of cafe workflows and equipment requirements. 4. Supplier & Vendor Management • Source, evaluate and qualify ingredient suppliers, co-manufacturers and packaging partners. • Negotiate agreements focusing on quality, cost competitiveness, lead times and sustainability credentials. 5. Quality & Compliance • Validate product shelf life, food safety, and allergen declarations • Ensure Halal certification and compliance with regulatory standards. • Conduct daily meal test to ensure product quality and consistency meets expectation • Establish documentation for all existing and new products (specification, recipe card & 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 6. Market & Consumer Insights • Conduct competitor benchmarking and consumer taste-preference research (surveys, in-store taste tests, social listening) to validate concepts. • Translate insights into actionable product requirements (taste, packaging, shelf life, pricing). • Review social media on product feedback and experience to further improve. 7. Marketing & Branding • Coordinate with marketing to launch new menu, product photo shoots, packaging visuals, and in-store POSM. • Liaise with Marketing on packaging design, product positioning and go-to-market campaigns. 8. Cost & Margin Optimization • Develop scalable formulations with target food cost/margin metrics set by the company. • Identify alternative ingredients or process efficiencies to optimize cost without compromising quality. Other Responsibilities: • 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. Qualifications: • Bachelor’s degree in Food Science, Food Technology, Culinary Arts or related discipline. • Minimum 8 - 10 years experience in product development or R&D within QSR, FMCG, CVS or Chain Cafe/ Retail Foodservice. • Proven track record of developing successful grab-and-go or ready-to-eat products from concept to launch. • Solid grasp of cost management and food production economics • Strong knowledge of packaging, shelf-stable food, and logistics for high-turnover products • Analytical, resourceful, and commercially minded • Experience working with suppliers and third-party manufacturers Skills & Competencies: • Culinary Creativity: Ability to ideate and execute innovative, on-trend food and beverage concepts. • Analytical Mindset: Proficient in cost modeling, shelf-life studies and sensory analysis. • Project Management: Excellent organization skills with the ability to manage multiple concurrent projects, timelines and stakeholders. • Communication: Clear, concise communicator capable of presenting concepts, status updates and reports to diverse audiences. • Collaboration: Strong team player who thrives in cross-functional environments and can…