Development Chef
24 days ago
High Wycombe
Role Profile: Development Chef \n \n This role is designed for a highly creative culinary professional rather than a traditional food scientist. \n The ideal candidate approaches product development with a chef’s mindset—driven by flavour, ingredients, and imagination. Technical knowledge supports the work, but creativity, curiosity and a deep understanding of food are the true priorities. \n \n The successful candidate will have a natural grasp of: \n\n • Ingredient origins and functionality\n, • Flavour creation, pairing and balance\n, • Culinary techniques and processes\n, • Global cuisines and emerging food trends\n\n This is a role for someone who thinks like a chef first, innovator second, and scientist third. \n --- \n Innovation Focus \n This position sits at the very front end of the innovation pipeline. It is about imagining the future of food, not refining what already exists. \n Key responsibilities include: \n\n • Blue‑sky thinking\n, • Creating completely new concepts\n, • Translating consumer trends into product ideas\n, • Developing solutions for future consumer needs\n, • Crafting exciting product experiences before formal development begins\n\n This is not a recipe‑tweaking role—it is a concept‑generation role. \n --- \n Collaboration & Working Environment \n The Development Chef will work closely with: \n\n • Senior culinary leadership\n, • Flavour specialists\n, • Consumer insight teams\n, • Innovation leadership\n\n The role requires strong collaboration across multiple functions to transform culinary ideas into commercially viable products. \n --- \n Candidate Background \n The hiring manager is open‑minded about where candidates come from. Strong fits include: \n\n • Development Chef\n, • Innovation Chef\n, • Pastry Chef / Senior Pastry Chef\n, • Sous Chef\n, • Head Pastry Chef\n, • Executive Pastry Chef\n, • Foodservice chefs with strong creative development experience\n\n \n Candidates preferably from the FMCG sector is preferred are welcome, provided they bring exceptional creativity, culinary skill and the right mindset. \n --- \n Personality & Mindset \n The ideal candidate will be: \n\n • Naturally creative\n, • Passionate about food\n, • Curious about global cuisines and trends\n, • Comfortable experimenting and pushing boundaries\n, • Strong at communicating ideas\n, • Collaborative and open to cross‑functional teamwork\n\n --- \n Additional Details \n\n • Based in High Wycombe\n, • Some travel required, including potential international travel\n, • Global exposure across multiple markets and cultures\n, • Sponsorship cannot be offered for this role\n, • Salary flexibility available for outstanding candidates\n\n --- \n Relevant Experience \n The ideal background blends bakery/pastry expertise with exposure to chocolate and confectionery from food manufacturing \n \n Experience mix: \n\n • ~60% Bakery / Pastry\n, • ~40% Chocolate / Confectionery\n\n \n They do not expect equal mastery across both areas, but strong bakery/pastry foundations are essential. \n Relevant experience includes: \n\n • Bakery\n, • Patisserie\n, • Chocolate\n, • Premium desserts\n, • Sweet baked goods\n\n \n I suspect due to the role type and the number of applications we will not be able to contact all candidates for feedback , only those selected for the shortlist
Jivesh S.Active 2 hours ago