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