Career Opportunities: Research and Development Chef (1725)

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Research and Development Chef

Job Description of a Senior Manager, New Product Development

Job Title:

Research and Development Chef

Location:

Head Office

Grade Level:

6

Department:

Marketing

Reports to (Title):

Senior Manager, New Product and Development

Direct Reports:

N/A

Job Purpose

The Research and Development Chef at food Concepts Plc will be responsible for leading the all aspects of food preparation, include planning menus, overseeing the kitchen staff, and ensuring that our food products and service meets high-quality standards. The Job holder will research into various meals that helps us achieve our revenue and profit ensuring that the meal is nutritious and cost-effective, and collaborating with New Product Development team and kitchen staff team across all brands to deliver food that meets the highest quality standards.

Core Responsibilities and Key Result Areas

Chef Research and Development

• Studying existing recipes, setting up menus and preparing high-quality dishes including contemporary and traditional meals.
• Research and develop new recipes that takes advantage of current asset and facilities, reducing cost of food materials and achieving tasty meals across all brands.
• Performs physical and chemical analyses on ingredients and/or food products. Develops product, process and/or packaging specifications for food products.
• Evaluate smell, taste, texture, temperature, appearance and recipe adherence of food produced
• Develops new sauces, marinades, glazes, batter, breading and improve on existing process
• Conduct periodic research liaising with new product development on customer meal preference and continue to evolve meals that are mass market preference in commercial quantity and premium meals focus.
• Create new and improved food process that assures consistence food quality across brands
• Studies methods to improve quality of foods, like flavour, colour, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods.
• Identify opportunities for optimisation and development within our existing recipes and meals range, ensuring that our products always deliver great experiences for our customers
• Track the performance of each meals created to ensure they deliver on the objective
• Tests new products in test kitchen as well as develops specific processing methods in laboratory pilot plant
• Menu Planning and Preparation
• Overseeing a restaurant’s kitchen, planning the menu, and maintaining the budget.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations across the brands.
• Monitor performance of catering kitchen equipment, notify Food Service Management of malfunctions, initiate corrective action.
• Train employees on existing and new recipe
• Refreshing and ensuring freshly cooked and packaged items so that only the freshest products are offered
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.
• Coordinating all food budgeting, purchasing, and planning operations with other members of the staff
• Monitoring and overseeing sanitation practices to ensure that employees strictly adhere to the standards and regulations of cleanliness

Key Performance Indicators

• Achievement of Company Sales, EBITDA, GP, PAT targets
• Achievement of the Marketing Department’s budget/targets/objectives
• Achievement of Individual Personal Development Plans

Knowledge Requirements

• Must have solid written and oral communication, and organization skills
• Capacity to manage multiple projects under tight deadlines, completing them efficiently and on time
• Requires a self-motivated and highly collaborative individual
• Capability of designing, implementing, and analysing primary research
• Ability to work with minimal supervision, managing multiple partners (countries) that requires different levels of support
• Strong project management and Microsoft Office computer skills
• Strong knowledge of the QSR industry market trends, consumer preferences, and regulatory requirements.
• Proven ability to lead and manage a diverse team, fostering a culture of innovation and excellence.
• Exceptional project management, communication, and negotiation skills
• Ability to think strategically, drive results, and make data-driven decisions
• Experience in expanding product lines and managing relationships with other brands and suppliers

Job Specifications

Educational Requirements

Professional Requirements

Experience Requirements

- A good first degree in Food Science or a related field

- A post-graduate degree will be an added advantage

Any related professional qualification is required.

Minimum of 5 years in chef, food laboratory, and research experience within the QSR and broader hospitality industry.

Decision Expectations

• Acts on defined procedures and decisions
• Enforces agreed decisions
• Plans own work schedule and work schedule of subordinates.
• Recommends operational, strategic and financial decisions

Working Conditions

Jobholder typically works 40 hours per week, Monday to Friday, although there may be weekend or extended hours. This role is largely office-based, although at times the job may require travel to meetings held off-site and frequent visits to stores. The role can be quite demanding, as individual will deal with time and pressure management and deadlines regarding job delivery, as well as equally sensory demands. Hence, he/she will have to remain calm at all times.

Contacts and Purpose of Contact

Internal Contacts (most frequent contacts)

Purpose of Contact

• Kitchen Employees

• Restaurant Managers, Supervisors

• Area Managers

• New Product and Development Team

• Heads of Departments

• Exchange or provide simple information

• Obtain, clarify, and discuss information

• Present, discuss information and problems

• Collaborate, negotiate and present ideas

• Deal with, influence or motivate subordinates

• Promote, justify or settle highly sensitive matters

External Contacts (most frequent contacts)

• Service Providers/ Vendors

Acknowledgement

Name and Signature:

Date:

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