Food Development Manager – CPF

Job Description

The Role:

The Food Development Manager operates within a manufacturing environment where continuous improvement and close contact with brands are essential to ensure both sides’ successful growth and development
Key Performance Area:

– Manage the development of products from idea generation to distribution in the marketplace.
– Evaluate opportunities within the market and based on product portfolio to develop new concepts
– Oversee coordination of concept art and sample creation, securing approvals during the process and finalizing all products and packaging prior to launch.
– Manage and maintain a range of documentation: products’ brief, costing, assembly manual, product specifications, etc
– Communicate with brands the different stages of product development and length of the process
– To ensure the consistency in food quality meets or exceeds brand’s standards of excellence
– Manage multiple projects within established timelines
– Ensure communication between brand and CPF regarding new product development and consider and represent the best interest of both sides
– Ensure all duties are carried out in line with brand mission statements, company policies and procedures, contracts and market guidelines
– Ensure that Production Managers are informed on new brand’s standards, requirements, policies, and products characteristics
– Identify core training/competency requirements for production pre-launch
– Assess the performance of the different areas of the production floor and identify where new processes can be elaborated for product development
– Search / evaluate new ingredients in order to improve the cost and / or quality of the products
– Drive costs savings through efficient use of resources at disposal and coordinate food procurement to gain economies of scale
– Identify new opportunities, whilst applying market knowledge to evaluate the commercial viability of new products and ensuring it is of value for the business
– Cultivate a strong relationship with retail customers to ensure company stays ahead of competitors
– Design, install and commission new production plant
– Provide solution for environmental and food safety considerations, especially in production line design
– Ensure site holds the necessary equipment and structure for the development and production of goods
– Oversee the launch of new products
– Track effects of improvement projects and report on progress
– Carry out equipment and material trials and ensure all settings and procedures are documented in accordance with site and brand procedures
– Maintain and improve current knowledge of any new industry, products, innovations, techniques and equipment development
– Standardize and oversee the menu and recipe development in brands where there is no host brand mandate
– Ensure all culinary standards in all sections comply with company policies and procedures and are stated in the department work instructions
– Ensures all hazards have been assessed with completion of risk assessments
– Establish food processes for teams that are safe and that do not jeopardize quality of products
– Attend weekly NPD meeting and contribute with any adjustments or additional information needed
– Review improvement project process weekly
– Effect a detailed shift handover with designated deputy in the case of absence
– Work closely with support functions (QA, QC, Marketing, Logistics, Maintenance) so as to identify resources and support required in launching new products
– Maintain clear records of each brands know-how by establishing the particular food offer and the best practice
– Assisting in the budget setting, including food cost, kitchen manning and kitchen investment for each site
– Responsible for functional budget, including : ? Equipment ? Any other budgeted figures to agreed amount
– Responsible at all times for ensuring optimum customer service in terms of quality, quantity and punctuality
– Responsible to ensure a attainable new production development and launch, in terms of labour, time frame and budget