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Development Chef - 6 months FTC
Job Posted: 20 days ago
Salary: Competitive
Job Type: Temporary
Location: Bodmin, Cornwall
Expire in: 7 days
Job Description
We have an exciting opportunity to join the Pilgrims Europe Product & Innovation team with a vacancy for a Development Chef on a 6 month fixed term contract, that will sit within the new product development team.
This role will support the Senior Development Chef & Product Development Manager in nurturing a food culture in the business, in line with our journey to become a world class food company. The successful candidate will work closely with food development technologists and marketing teams to provide our customers and category teams with inspiring insight driven food concepts and platforms.
Key areas of responsibility include (but not limited to):
• Deliver KPI’s in line with Pilgrim’s Europe Product & Innovation Commercial Objectives
• Develop commercially viable products that delight the customer and consumers, in line with best-in-class development.
• Work closely with key customer business units to deliver insight driven food that meets customer and category targets and strategies.
• Produce samples for customer panels and internal; reviews
• Manage product submissions with customers and demonstrate your ability to articulate clear understanding of briefs, creativity in response, and an excellent grasp of the latest culinary trends.
• Ensure the quality of samples and submissions is of the highest quality and meeting brief expectations.
• Work closely with the relevant business functions to commercialise concepts.
• Support the Head of NPD, Head of Culinary & Senior Development Chef in identifying, developing, and showcasing new trends and innovation
• Support category and site teams in training and implementing teams in line with key customer development, innovation pipeline and future food planning.
• Support Culinary Academy modules as required to showcase food skills and where appropriate identify future trainers in the team so that knowledge and skills can be transferred across teams and sites.
• Be an active participatory member to the monthly Trend editorials to share knowledge, trends and learnings across the culinary landscape.
• To work in a manner that actively seeks to reduce any negative environmental impact in relation to the processes and procedures operating within their area and across the wider business
The role would be suitable for someone who is passionate with relevant restaurant/hospitality industry experience and exceptional culinary and creative food skills. As well as excellent Communication Skills and multi-tasking experienceBefore You Apply
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