Job Description
1. JOB INFORMATION
JOB TITLE: Senior Product Development Chef
BAND: 3
DEPARTMENT: NPD
REPORTS TO: Group Executive Chef
LOCATION: GB or Craigavon based
2.  JOB PURPOSE
Working directly with strategic customers to drive consumer led culinary food development. Assisting the food development technologists with product creation and idea generation across specific customer categories and portfolio.
To play a key role in the Culinary/ Food Development and Innovation teams to provide a constant stream of new food ideas and recipes to satisfy the needs of our own customer base and internal brands.
To stay abreast of current and emerging consumer food and ingredient trends and translate these into relevant food products.
3.  RESPONSIBILITIES
3.1  FINANCIAL
No budgetary responsibility
3.2  STAFF
No direct reports, dotted line management relationship with Assistant Development Chef and Assistant technologists.
3.3  ORGANISATIONAL STRUCTURE / REPORTING LINE

4.  DUTIES/ RESPONSIBILITIES
·  Strategic Customer Culinary Development: working directly with strategic customer(s), MP category and customer marketeers and technologists, identify relevant food development opportunities for Moy Park and translate these into recipes/products that are scalable.
·  Concept Ideas: to assist with new product ideas to meet market demands and company requirements. To assist the assigned category team on new developments and design features on existing and new product ideas.
·  Project Clarity: To ensure a full understanding is achieved on receipt of concept development briefs by investigating thoroughly what is required by both customer and Moy Park.
·  Promote Excellence: To assist in the promotion of excellence internally and externally with exceptional food values and by setting standards of excellence in a commercially challenging environment.
·  Sourcing Awareness: Maintain a clear understanding of ingredient sources, availability, pricing and acceptable specifications, in line with customer protocols.
·  Food Development Support: Provide culinary support to the food development team in the provision of BOP recipes, serving suggestions, customer launches and research projects.
·  Product Presentations: Organise and lead customer presentations including those targeting a brief and showcasing MP capabilities.
·  Training: Undertake as and when required continuing education to extend technical knowledge, creative and presentation skills.
·  Any other duties as may be required to fulfil the needs of the post.
·  To monitor and control any negative environmental impact arising from the processes within area of responsibility; ensuring that all direct reports and colleagues are briefed and clear in regards to their responsibilities as outlined in the Moy Park Group Risk Management System Manual.
5. MEASURABLE OUTPUTS
·  Product concepts and recipes that meet specific customer briefs as required.
·  A range of products and concepts proactively presented to customers at least two times per year.
·  Deliver a range of new concepts for broader MP use at least once per year.
·  Completion and maintenance of required recipe files/documentation.
·  Twice yearly presentation of emerging food trends internally.
6.  KNOWLEDGE, SKILLS AND EXPERIENCE REQUIRED
Essential / Desirable
·  C&G 706-1, 796-2 or NVQ equivalent
·  Excellent Communication Skills
·  Ability to work on own initiative
·  Exceptional culinary and creative food skills
·  Project management experience
·  Ability to manage and complete required documentation to cover due diligence
·  Skilled in the use of Microsoft Office
·  Proven track record as a development chef in a FMCG/retail environment / ·  NVQ Level 3 and/or food technology studies is desirable.
·  Direct customer facing experience as a development chef
DATE:
JOB HOLDER:
MANAGER:
HUMAN RESOURCES REPRESENTATIVE:

Note:

This description is intended to be a guide of what duties are most likely, but should not be taken as a definitive list. Moy Park reserves the right to vary duties and add duties as they see necessary.

Date written: 21/11/2012 Authorised Version Reference: CS/FD/SBDC

Last Updated: 22/04/2016 Page 1 of 3 Issue #: 2

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Last printed 19/11/2012 13:42 – Printed copy valid for one week after print date

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