Executive Chef - New Product Development

SUMMARY:
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POSITION INFO:
THE ROLE: The Executive Chef - New Product Development is the creative and operational engine behind the organisation's menu pipeline. This role is responsible for conceptualising, developing and commercialising innovative, on-brand products that delight customers, meet quality standard and perform profitably at scale across all franchise locations. Client is looking for a sterling individual with a passion for food that comes with a creative flair whilst still complying with SOPs and must be able to create new menu items and improve existing menu items across the brands. KEY RESPONSIBILITIES: Product Development & Innovation: Lead the end-to-end development of new menu items - from concept ideation and taste profiling through to final recipe standardisation and rollout Drive seasonal, limited time and permanent menu innovation aligned to organisation's brand identity and customer insights Conduct competitor benchmarking and food trend analysis to identify opportunities for differentiation Collaborate with the marketing team to align product launches with campaign calendars and brand positioning Recipe Standardisation & Commercialisation: Translate creative concepts into precise, scalable Standard Operating Procedures (SOPs) and recipe cards suitable for franchise kitchen environments Partner with supply chain and procurement to source ingredients that meet quality, cost and availability requirements Conduct cost-per-serving analysis and work within defined food cost targets to ensure profitability Oversee pilot testing, sensory evaluation and consumer taste panels to validate products before launch Quality, Compliance & Food Safety: Ensure all new products meet SA food safety and labelling regulations Work with the quality assurance team to define shelf-life parameters, allergen declarations and nutritional profiles Establish and uphold product quality standards across all franchise locations through training and auditing support Cross-Functional Collaboration: Partner with Operations, Training and Franchise teams to ensure smoot product implementation at store level Provide culinary guidance and support during new product training rollouts to franchise owners and kitchen staff Engage with suppliers, manufacturers and flavour houses to co-develop proprietary ingredients and sauces Leadership & Kitchen Management: Support and mentor the NPD team, fostering a culture of creativity, precision and continuous improvement Manage budgets, equipment and resources efficiently Represent the organisation at industry level, food expos and supplier engagements as required QUALIFICATIONS & EXPERIENCED REQUIRED: Diploma \/ Degree in culinary from a recognised institution (e.g.: South African Chefs Association accredited school or equivalent) Minimum 8 years of professional culinary experience with at least 3 years in a senior or executive chef role Demonstrated experience in new product development within QSR (Quick Service Restaurant), FMCG or multi-unit hospitality environment Strong understanding of food costing, yield analysis and menu engineering Proven ability to scale recipes and develop SOPs for high-volume franchise kitchen environments Working knowledge of SA food safety legislation and HACCP principles Strong commercial acumen Advanced culinary technique and flavour profiling Must be able to work in a high pressure and fast paced work environment Valid driver's license and reliable vehicle Willing to travel nationally and internationally