Executive Chef

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