Executive (Nutrition & Menu Planning)

Job Description

Title: Executive (Nutrition & Menu Planning)

Company Name: US-Bangla Airlines

Vacancy: 01

Age: At most 28 years

Job Location: Dhaka (Uttara)

Salary: Tk. 35000 - 35000 (Monthly)

Experience:

• 1 to 2 years
• The applicants should have experience in the following business area(s): Hotel, Airline
• Freshers are also encouraged to apply.

• Bachelor of Science (BSc) in Food & Nutrition, Food Science & Technology

• 1 to 2 years
• The applicants should have experience in the following business area(s): Hotel, Airline
• Freshers are also encouraged to apply.

• Age At most 28 years

The Nutritionist & Menu Engineering position is responsible for developing and optimizing airline catering menus by balancing nutrition, passenger preferences, food cost, quality, safety and production feasibility. The role works closely with Production, Executive Chef, Procurement, QA, Finance, Stores, Catering Operations and airline/customer teams to ensure consistent, cost-effective and high-quality meal delivery.

Job Responsibilities

Menu Planning & Development

·       Develop airline menus for all passenger classes and meal types.

·       Plan route- and flight-specific menus based on passenger preferences.

·       Develop local and international menu options.

·       Prepare 7–90 day menu cycles to ensure variety.

·       Develop seasonal and promotional menus as required.

Nutritional Analysis

·       Analyze nutritional values and allergens of menus and recipes.

·       Set nutritional standards based on airline/customer requirements.

·       Review portion sizes and nutritional balance.

·       Provide nutritional specifications for special-diet meals.

Special Meal Management

·       Develop and manage special, religious, medical and dietary meals according to airline requirements.

·       Ensure compliance with allergen, medical and food-safety standards.

Menu Engineering

·       Analyze menu items based on popularity, food cost, profitability and operational feasibility.

·       Classify items and recommend retention, modification, promotion or replacement.

Food Cost Control

·       Monitor food costs, raw-material prices and waste.

·       Recommend cost-effective ingredients and alternatives.

·       Ensure costs remain within approved targets.

Portion Control

·       Establish and maintain standard portion sizes for all menu components.

·       Ensure portions are nutritionally balanced and cost-effective.

Recipe Standardization

·       Develop and maintain standard recipes, portions and yields.

·       Ensure accurate nutritional and cost calculations.

Airline Menu Specification

·       Prepare and maintain menu specification sheets covering recipes, portions, nutrition, cost, allergens, cooking, packaging and handling requirements.

Allergen Management

·       Identify and maintain allergen information and matrix for all recipes.

·       Ensure proper allergen communication and cross-contact control with QA and Production

Passenger & Customer Preference Analysis

·       Analyze passenger feedback, meal acceptance, complaints, preferences and special-meal demand.

·       Use insights to improve future menus.

Menu Trial & Product Development

·       Conduct menu trials and taste testing.

·       Evaluate quality, cost and production feasibility.

·       Improve recipes based on trial results.

Airline-Specific Menu Development

·       Develop menus based on route, flight duration, aircraft type, passenger class and airline standards.

·       Consider budget, equipment, reheating and operational requirements.

Production Feasibility

·       Ensure menus are practical for large-scale production, considering ingredients, equipment, time, portioning, assembly and reheating.

·       Coordinate with Production and Executive Chef before menu approval.

Waste & Yield Management

·       Monitor raw-material yield, production loss, waste and overproduction.

·       Implement measures to reduce food waste and improve yield.

Menu Cycle Management

·       Manage menu cycles, rotation and variety.

·       Coordinate menu changes with airline, Procurement and Production. 

Coordinate with Production, Procurement, QA, Finance, Stores, Catering Operations and airline/customer teams for smooth menu planning and implementation.

• Salary Review: Yearly
• Festival Bonus: 2

• Weekly 2 holidays

• Lunch Facilities: Full Subsidize

• Life Insurance as per company policy