Innovations / Product Technologist Job in Lincs / Notts Region, Midlands UK
Creative NPD Technologist / Innovations Technologist / Development Chef
Chilled food (snacking) products
Concept to launch
Role overview:
The development and approval of New Products to the requirements of my clients ‘Own-Label’ retailer, caterer, wholesaler and manufacturing Customers including Own Brand.
Maintains positive and productive relationships with individual team members and other departments / colleagues
Ø To deliver on relevant KPI’s identified via Objective setting
Ø To ensure that new product development systems for the site are accurately managed, maintained, audited and developed to enable effective and timely development of new products from concept to full-scale manufacture.
Ø To ensure that all aspects of concept and kitchen development are adequately resourced to deliver output and quality objectives within budgeted constraints
Ø To be accountable for all Customer samples for review thereby setting the standard for new products for the site
Ø To ensure kitchen development compliance with Customer timescales through initiating critical paths thereby planning and driving each new development embarked upon in a timely fashion
Ø To progress the development of new products working closely with the Development Coordinator and Development Chef to achieve this end
Ø To ensure clarity of role for the Development Chef including task assignment, coaching where necessary, following up on actions and giving feedback
Ø Responsible for the line-management of the Development Chef including their performance assessment and training.
Ø To ensure that new or alternative ingredients are properly assessed in order to understand any potential advantage that they may have with respect to cost savings, availability and quality. Consideration to be given to yield, waste and final product quality,
Ø To ensure that all facilities and equipment used to develop new products are complaint with site policies relating to Health Safety, food safety and hygiene
Ø To challenge existing products, ingredients and packaging looking for improvement in any of the following areas of performance: a) cost efficiency, (b) operational performance, (c) health safety and (d) hygiene. Progress to be monitored by means of a Profit Improvement Program (PIP)
Ø To plan, coordinate, oversee and review all kitchen based work ensuring compliance with the correct operating procedures development trials
Ø To conduct regular NPD reviews as required by Customer base
Ø To initiate the generation of first-stage kitchen Costings
To have an awareness of emerging trends in eating habits
Ø To drive ‘Blue-Skies’ development by holding regular new product reviews both internally and externally to Customers etc...
Acts as deputy to the NPD Manager