Development Chef

Avondale Foods – Development Chef

Avondale Foods

Mission Our mission is to create new products, to develop partnerships with new and existing customers and suppliers to guarantee the long-term sustainability of Avondale Foods as an organisation.

Job Position: NPD Development Chef Department: NPD
Reports to: Head Development Chef
Hour: 40 hours per week

Scope of Role

Avondale Foods is a leading food processing company of Fresh and Chilled products supplying leading retail businesses such as Marks & Spencer, and Morrison’ s and Waitrose in the UK.

The purpose of this role is to research and explore new food products and opportunities to support the development of sales in line with agreed business plans.

The role involves engaging directly with customers to build strong, professional relationships, identify their needs, and secure new business opportunities. It also plays a key role in promoting the company’ s professionalism, innovation, and ability to deliver new and relevant food solutions to both existing and prospective customers.

Key Responsibilities

• Interpret customer development briefs in line with customer expectations and company business plans.
• Apply strong culinary knowledge and practical skills to develop innovative, commercially viable recipes that meet customer requirements.
• Prepare and cook new products for customer sampling, including providing hospitality during customer visits.
• Assist with and deliver customer presentations and product submissions, demonstrating strong interpersonal and communication skills.
• Maintain up-to-date knowledge of food styles, restaurant and food-industry trends, and competitor activity, translating relevant food trends into commercially viable product development opportunities.
• Take responsibility for both short-term and long-term product development projects as required.
• Complete basic documentation, recipe records, and product information accurately using the company recipe management system.
• Understand site capabilities, equipment, and production processes, and attend development and production trials when required.
• Carry out general kitchen and culinary duties while maintaining high standards of food quality, hygiene, presentation, and organisation.
• To lead by example by adhering to Company general policies, i.e., Food Safety, Health Safety, Absence, etc.
• Undertake other appropriate duties as deemed necessary within the scope of the role.
• Contribute to the development of a culture of Integrity, collaboration ‘ do the right thing’ approach in all interactions.
• Ensure Food Safety compliance with company policies and regulatory requirements to remain audit-ready at all times.

Avondale Foods’ Values

Person Specification

Essential Criteria

• - Culinary Expertise - Strong chef background with excellent knowledge of flavour, ingredients, cooking methods, textures and presentation
• - Product Development - Proven experience developing new food products from initial concept through to factory production
• - Manufacturing knowledge - Understanding of large-scale food production, manufacturing processes, equipment, batch cooking and production constraints
• - Recipe formulation - Ability to create accurate, scalable recipes and specifications, including ingredient percentages, yields and cooking parameters
• - Scale-up - Experience translating a kitchen recipe into a commercially viable factory recipe while maintaining quality and consistency
• - Food Safety - Good working knowledge of HACCP, allergen management, microbiological risks, traceability and food safety controls
• - Technical awareness - understanding of shelf life, ingredient functionality, processing, preservation, packaging and product specifications.

Desirable Criteria

• - Food technology qualification - HNC/HND/Degree in Food Science, Food Technology, Nutrition or a related discipline
• - Customer-facing NPD - Experience presenting concepts, samples and development work directly to customers
• - Experience conducting competitor benchmarking and identifying opportunities for product improvement
• - Trend awareness – good awareness of current food, consumer and culinary trends
• - Presentation skills – confidence presenting concepts and products to senior management, customers and cross-functional teams

Avondale Foods

15 Dukestown Lane, Lurgan

Issued 09.12.2022

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