New Product Development Innovation Chef

At KFC, we pride ourselves on being original. We even named our recipe after it. But for us, the answer to the question is simple. Be You. Everyone at KFC is different. Unique. It’s what makes us special - Our people, The Originals. And we welcome you to join us. Bring your individuality to the table. Bring your grit and energy. Bring your spirit. Your story. Your drive and your passion. Bring it. Every piece of you. Even the parts you don’t like. Because we value our people no matter what. We’ll feed your potential and we’ll support you; to be your best self, to make a difference, and have fun. Together, we can be part of something truly extraordinary. All you have to do, is Bring it.

To create, develop and commercialize distinctive, consumer-led food and beverage products across the KFC Africa menu, translating innovation strategy into scalable, safe, compliant and operationally executable products. The role leads end-to-end product development and renovation, from ideation and bench development through consumer validation, supplier scale-up, restaurant testing and launch readiness, while optimizing quality, cost, yield and back-of-house simplicity

Education:
•Minimum Food Technology, Food Science or Culinary Arts diploma.
•Bachelor’s degree in Food Science, Food Technology, Culinary Innovation or a related discipline is preferred.

Experience:
•Six to eight years’ product development experience in the food sector, preferably within QSR, FMCG, food retail or food service.
•Demonstrated experience leading products from concept and bench development through validation, scale-up, market test and launch.
•Experience working in cross-functional teams and with ingredient, product and packaging suppliers.
•Practical exposure to restaurant, test-kitchen and manufacturing environments.

Knowledge and Skills:
•Strong culinary craftsmanship supported by sound food-science, food-safety and manufacturing knowledge.
•Ability to calculate yield, portioning, waste, shelf life and indicative bills of materials.
•Working knowledge of allergens, nutrition, ingredient restrictions, product and packaging specifications, and relevant food legislation.
•Strong sensory judgement, structured experimentation, critical thinking and root-cause problem solving.
•Excellent planning, project management, stakeholder influence, communication and presentation skills.
•Hands-on, detail-oriented and resilient, with the ability to manage competing priorities and deliver to deadlines.
•Willingness to travel to restaurants, research venues and supplier facilities, and to follow all required PPE and safety procedures.