New Product Development Chef

Pedros Chicken; KwaZulu-Natal; On-site; ZAR 600,000 - 800,000; Full time

Job summary

Pedros Chicken is seeking a skilled culinary professional to lead product development and innovation. The role involves managing the end-to-end development of new menu items and ensuring compliance with South African food safety regulations.

The ideal candidate will have a strong culinary background with at least 8 years of experience, including a minimum of 3 years in a leadership role. This position requires creative thinking and collaboration with various teams to implement products successfully across franchises.

Qualifications

• Drivers license and own vehicle.
• Must be willing to travel to outlets nationally/internationally on occasion.
• Minimum 8 years of professional culinary experience, including 3 years in a senior or executive chef role.
• Demonstrated experience in new product development within the QSR sector.
• Strong understanding of food costing, yield analysis, and menu engineering.
• Proven ability to scale recipes and develop SOPs for franchise environments.
• Working knowledge of South African food safety legislation and HACCP principles.

Responsibilities

• Lead the development of new menu items from concept to rollout.
• Drive seasonal and permanent menu innovations.
• Conduct competitor benchmarking and food trend analysis.
• Translate concepts into precise Standard Operating Procedures.
• Ensure compliance with food safety and labelling regulations.
• Manage budgets and resources efficiently.
• Engage with suppliers to co-develop proprietary ingredients.

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

Education

Culinary diploma or degree from a recognised institution

Job description

Duties and 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 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.

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

1. Drivers license and own vehicle
2. Must be willing to travel to outlets nationally/internationally on occasion
3. Culinary diploma or degree from a recognised institution (e.g. South African Chefs Association accredited school or equivalent)
4. Minimum 8 years of professional culinary experience, with at least 3 years in a senior or executive chef role
5. Demonstrated experience in new product development within a QSR (Quick Service Restaurant), FMCG, or multi‑unit hospitality environment
6. Strong understanding of food costing, yield analysis, and menu engineering
7. Proven ability to scale recipes and develop SOPs for high‑volume, franchise kitchen environments
8. Working knowledge of South African food safety legislation and HACCP principles