New Product Development Chef

Reports to: Culinary Director

Job Purpose:

As the NPD Chef you will be physically preparing, developing and executing bespoke recipes provided by the senior NPD team. Testing, tastings, recording and building Apicbase (Recipe and SOP management software) this will include CPK & pastry recipes. Responsible for Café recipe SOP creation using clear concise instruction and standard industry terminology, to train all senior operations team on how to execute in a live kitchen environment.

Key Accountabilities:

• Responsible for Culinary T&D at DIP
• Work with SC & QC on all new products entering the supply chain, approval management.
• Recording all product information and upload all data into Apicbase, Allergen and nutritional info managed in line with BRC accreditation & DM application
• Manage and track all NPD costs allocating cost to correct project
• Recording all phases of product development, from initial brief thru to dish approval
• Working daily in R&D kitchens developing and working on recipes, daily and weekly tastings with NPD team
• Integrating new cost saving and efficacy methods into all new SOP’s
• Manage all NPD team tastings and SLT tastings
• Populating all NPD recipe costs, calories count, allergen information, café SOP’s during development and prior to SLT tasting and approval.
• Responsible for capturing photography briefs aligning SOP photos with brand photography
• OS&E management for all new NPD, keeping track of OS&E selected by the NPD team 
• Responsible to train all operations team and franchise partners in all regions on Café recipe SOP’s considering all different aspects of equipment and café kitchen layouts
• Work directly with Brand chef to standardize all MEP station set up in café, aligning the same layout in all cafes

Frameworks, boundaries and decision-making authority:

• New product and changes to BOM, Recipes, new raw material– approval of culinary director or R&D director must be obtained. All SOP prior to launch to be approved by Operations direct

Qualification and Licenses requirement:

• High School Certificates/Diploma
• Undergraduate Degree

Skills

Experience requirement:

• Minimum 10 years working in high end independent restaurants, cafes and 5-star hotel restaurants as Senior Sous chef or Head chef positions.
• Advanced in both verbal and written English.
• Must be able to follow direct instructions and deliver projects on time.
• Has the desire to simplify and improve efficiency and quality from the first initial recipe.
• Must be hands on working in high volume quality establishments, understands the flow of professional kitchen and the build times of dishes.
• Managed a team of more than 8 chefs.
• Worked on recipe development with scale in mind.
• Be up to date with the latest recipe management software, good knowledge of computer system.
• Have a high level of culinary skill and food knowledge.
• Be experienced in running and organising busy service kitchen.
• Opened from scratch new concepts and developed recipes for them.
• Must high knowledge of Mediterranean Cuisine and food culture.
• Expectational communication skills.
• Proven track record as a chef trainer and developer, skills transferal essential.
• Must be able to prep recipes, working alone under pressure.
• Highly organised with high level of details, methodical with SOP’s building.
• Food specialist with a proven track record within the respected industry.
• Must have passion for food and quality ingredients and worked with high-cost raw material.