NPD & EPD Chef in Slough

We are seeking a hands-on NPD & EPD Production Chef to support the successful introduction and improvement of premium patisserie products within Didier’s production environment. Reporting to the Production Manager, this role is focused on turning approved NPD concepts into reliable, repeatable production processes. You will run factory trials, review recipes and methods, test new raw materials, and lead EPD work to improve quality, efficiency, consistency, and cost performance. This is a practical role for someone who understands patisserie and enjoys solving real production challenges. You will work closely with NPD, Production, Procurement, Technical, and Quality to ensure our products can be made beautifully and consistently at scale.

Key Responsibilities

• Adapt NPD-approved products for production, ensuring recipes, methods, equipment, timings, and yields are suitable for the factory environment.
• Plan and conduct production trials, capturing key information such as process steps, quality observations, wastage, yields, labour requirements, and production risks.
• Translate trial findings into clear actions, process improvements, and production-ready instructions.
• Review and optimise existing recipes and methods to improve consistency, efficiency, quality, and cost control.
• Test new or alternative raw materials for functionality, quality, production suitability, and impact on finished products.
• Lead EPD projects in production, including improvements to ingredients, methods, shelf life, presentation, yield, and ease of manufacture.
• Work with Production teams to identify practical solutions to recurring product or process issues.
• Collaborate with NPD, Procurement, Technical, and Quality to support product launches, ingredient changes, and continuous improvement projects.
• Support training and communication when new recipes, ingredients, or processes are introduced.
• Maintain accurate documentation and uphold Didier’s standards for food safety, hygiene, quality, and presentation.

What We’re Looking For

• Strong practical pastry or patisserie experience, ideally in production, manufacturing, luxury patisserie, hotel, restaurant, or high-quality food environment.
• Good understanding of patisserie techniques, ingredient functionality, recipe methods, and product quality.
• Experience with production trials, product scale-up, EPD, or process improvement would be highly valuable.
• Practical problem-solver who can balance craftsmanship with production efficiency.
• Strong attention to detail, with the ability to observe, measure, record, and improve processes.
• Commercial awareness around ingredients, yields, wastage, labour, and cost optimisation.
• Confident working with chefs, production teams, procurement, technical, and quality colleagues.
• Organised, proactive, and able to manage several trials or improvement projects at once.
• Comfortable using computer-based systems for recipes, trial notes, and documentation.

Desirable

• Experience in food manufacturing or high-volume food production.
• Knowledge of premium desserts, airline catering, events, hotels, restaurants, or luxury patisserie.
• Experience testing alternative ingredients or supporting cost-reduction projects.
• Understanding of food safety, allergens, shelf life, and quality requirements.
• Previous involvement in product launches or factory handovers.

Why Join Didier’s?

• Play a key role in bringing premium patisserie products successfully into production.
• Work with a passionate and skilled team in a creative, fast-moving food business.
• Help improve the quality, consistency, and efficiency of products served across airlines, premium hospitality, and prestigious events.
• Contribute to practical innovation across recipes, ingredients, and production processes.
• Be part of a growing company where craftsmanship, quality, and continuous improvement matter.

About Didier’s

Didier’s creates premium patisserie for some of the most demanding customers in the UK and beyond. Our products are enjoyed across airlines, events, hotels, restaurants, and special occasions where quality, consistency, and presentation are essential. We combine the creativity and precision of high-end patisserie with the discipline required to produce exceptional desserts at volume.

Package and Working Hours

• Salary: £40,000–£42,000 per annum, depending on experience.
• Hours: 45 hours per week.
• Working pattern: Monday to Friday.
• Holiday: 20 days per year.