Executive Chef - New Product Development, Durban

Duties and 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.

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

Drivers licence 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)

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

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

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