Executive Chef - New Product Development

DUTIES AND RESPONSIBILITIES: The Executive Chef — New Product Development is the creative and operational engine behind Pedro’s Chicken’s menu pipeline.

Minimum 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.
• 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
• 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)
• 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
• 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
• REQUIREMENTS:
• Work with the
• Minimum 8 years of professional culinary
• , with at least 3 years in a senior or executive chef role
• Demonstrated
• in new product development within a QSR (Quick Service Restaurant), FMCG, or multi-unit hospitality environment

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.
• 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.
• 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.
• 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.
• 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
• DUTIES AND RESPONSIBILITIES:
• Partner with supply chain and procurement to source ingredients that meet quality, cost, and availability
• team to define shelf-life parameters, allergen declarations, and nutritional profiles.