PLEASE NOTE: This position is first and foremost ideally suited to a CULINARY PROFESSIONAL who has worked as a senior chef BUT who has the added experience in developing RETAIL PRODUCTS.
Professional Cheffing Qualification AND / OR
National Diploma Food Technology or BSc in Food Science Degree
Experience within a top FINE DINING a la carte environment leading the team
At least 2 years’ experience working in a Food Facility (Fresh Produce / Retail Food)
Experience in Menu DESIGN, Trend-setting PLATING innovation, RECIPE engineering essential
Knowledge of HACCP and Food Safety systems.
Familiar with relevant labeling regulations, SA Food Regulations, SABS Standards etc.
Valid Driver’s license
Responsible for supplier interaction including visits, correspondence on day to day issues, SWOT analysis and periodic review meetings
Dealing with Innovations Kitchen team in designing NEW FOODS flavour profiles, presentation and packaging
Costing and Yield analysis for all new products
Coordination and planning of the product range including PROCESS TECHNOLOGY
Product Research and Development of new retail food ranges
Customer / client interaction regarding on-going Quality Assurance & Control of products.
Responsible for compiling and review of Product Specifications and Standard Operating Procedures.
Maintenance of Food Safety at all levels.
Liaising with government Departments & Regulations authorities