New Product Development Chef

Pedros; Durban; On-site; ZAR 900,000 - 1,200,000; Full time

Benefits offered by this job

Travel opportunities

Franchise support

Job summary

Pedro’s Chicken seeks an Executive Chef – New Product Development to drive innovation from concept to roll-out across franchise locations. You will lead cross-functional teams, shape editorial tasting, and ensure dishes meet brand standards and profitability.

Responsibilities include SOP creation, cost analysis, supplier collaboration, and training to maintain high-quality, scalable products in a fast-paced environment.

Qualifications

• Culinary diploma or degree from a recognised institution.
• Minimum 8 years of professional culinary experience, including senior/executive roles.
• Experience in NPD within QSR, FMCG or multi-unit hospitality.

Responsibilities

• Lead end-to-end development of new menu items from concept ideation to rollout.
• Drive seasonal, limited-time, and permanent menu innovation.
• Collaborate with marketing to align launches with campaigns and brand positioning.
• Translate concepts into precise SOPs and recipe cards for franchise kitchens.
• Partner with supply chain and procurement on ingredient quality and cost.
• Oversee pilot testing, sensory evaluation, and consumer panels before launch.
• Ensure compliance with South African food safety and labelling regulations.

Skills

Advanced culinary technique

Flavor profiling

Recipe costing

Food safety compliance

Sensory evaluation

Supply chain sourcing

Leadership

Menu engineering

Education

Culinary diploma or degree

Tools

SOP development

Job description

• The Executive Chef — New Product Development is the creative and operational engine behind Pedro’s Chicken’s menu pipeline. This role is responsible for conceptualising, developing, and commercialising innovative, on-brand products that delight our customers, meet our quality standards, and perform profitably at scale across all franchise locations
• 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 Pedro’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.
• 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 South African 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 smooth 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.
• Support and mentor the NPD team, fostering a culture of creativity, precision, and continuous improvement.
• Manage budgets, equipment, and resources efficiently.
• Represent Pedro’s Chicken at industry events, food expos, and supplier engagements as required.
• Core Skills
• Advanced culinary technique & flavour profiling
• Recipe costing & food margin management
• HACCP & food safety compliance
• Sensory evaluation & consumer testing
• Supply chain & ingredient sourcing
• Recipe creation, innovation & ideation
• Personal Attributes
• Creative thinker with commercial acumen
• Detail-oriented with a systems mindset
• Resilient under pressure and deadlines
• Passionate about South African food culture
• Self-motivated and proactive leader

Duties And Responsibilities

• The Executive Chef — New Product Development is the creative and operational engine behind Pedro’s Chicken’s menu pipeline. This role is responsible for conceptualising, developing, and commercialising innovative, on-brand products that delight our customers, meet our quality standards, and perform profitably at scale across all franchise locations
• 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 Pedro’s brand identity and customer insights.
• Conduct competitor benchmarking and food trend analysis to identify opportunities for differentiation.li>
• 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 South African 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 smooth 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 Pedro’s Chicken at industry events, food expos, and supplier engagements as required.
• Core Skills
• Advanced culinary technique & flavour profiling
• Recipe costing & food margin management
• HACCP & food safety compliance
• SOP writing & training material development
• Sensory evaluation & consumer testing
• Supply chain & ingredient sourcing
• Recipe creation, innovation & ideation
• Personal Attributes
• Creative thinker with commercial acumen
• Strong communicator & collaborator
• Detail-oriented with a systems mindset
• Resilient under pressure and deadlines
• Passionate about South African food culture
• Self-motivated and proactive leader

Requirements

• Drivers license and own vehicle
• Must be willing to travel to outlets nationally/internationally on occasion ‘
• Culinary diploma or degree 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 a 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 South African food safety legislation and HACCP principles